Mikkeller beer to help refugee children; San Francisco Brewers Guild offers free shuttle service; brewing luminaries to teach at Vermont’s Sterling College; and MillerCoors Breweries reach landfill-free status.
Taking time off to travel allows brewers to escape the comfort zone of their local brewing scene. Countless possibilities await those willing to expand their worldview for the sake of professional development, whether it’s a state or a continent away.
Doug Odell, co-founder of Colorado’s Odell Brewing Co., took time out of a brew day to let Katy Benson, a grad student in her second year of the Food Science Masters Program at UC Davis, pick his brain.
Oregon State University receives $1.2 million to expand Fermentation Sciences program; Australian researchers test a “hydrating” beer; “stoop drinking” in NYC mayoral debates; and tragic accident takes life of Stone brewer.
It’s no mystery that craft beer sales, diversification of the market and enthusiasm for the industry are at an all-time high. As a result, already-established brewing programs continue to update their curriculums, and universities are adding new programs and degrees in fermentation science.
Beertone is literally, the Pantone of beer—Pantone being the self-described worldwide standard language for color communication. What Pantone does for color on everything from coffee cups to clothes, Beertone does for beer color.
Auburn University to offer a major in brewing science; Budweiser responds to suit alleging Bud “watered down” brews; Philadelphia sues Yuengling for $6.6 million in back taxes; a brewery expansion roundup; and Scottish brewery chastised by anti-alcohol groups over “breakfast beer.”
It’s easy to take collaboration in the world of craft as fate; as the natural outcome of combining thousands of people who all agree that their job is The Best Thing Ever. With each brewery visit comes a chance to combine mutual obsessions. And the best way to accomplish that? Field trips.
New French beer tax elicits outcry from EU brewers; Oskar Blues partners with community college for hands-on brew course; German courts rule to allow two different Duff beers; study claims hop compound may help fight common cold; and Westvleteren XII finally released to much fanfare, some controversy.
Visitors to Vermont’s Drop-In Brewing Company may not notice anything different about the brewery. However, for two weeks a year, the beer is just a secondary product at Drop-In; the fully operational brewery doubles as the training grounds for the American Brewers Guild Brewing School in Salisbury.
While many of the world’s interesting beers are imported to the US, most are not. And those that do arrive can be in a condition bearing little relation to their true nature. Better understanding comes from visiting them at home.
After a few years of trying new beers, every beer lover hits a wall. Beer fatigue can strike anywhere. In these circumstances, the most effective approach is perhaps the least intuitive: Just take a break.