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Tag: Firestone Walker Brewing Company

Crushing Lager Myths with Firestone Walker’s Matt Brynildson Advocate This by

More and more independent brewers are getting into lager brewing, but plenty of misinformation still exists. We asked Firestone Walker brewmaster Matt Brynildson to help us dispel five common myths.

A Festive Shift: Why Beer Events Are Moving Beyond the One-Size-Fits-All Model The Business of Beer by

As the ubiquitous, one-size-fits-all beer festival loses its appeal, organizers are rethinking the events in an effort to entice both attendees and brewers.

Feral Ones: The Unlikely Origins of Firestone Walker’s Barrelworks Feature by

How Barrelworks, Firestone Walker’s sour and wild beer program, got its unlikely start from an under-the-radar side project by two brewing professionals who had previously dedicated their careers to eradicating beer-spoiling bacteria.

Racing to Meet Demand, More Breweries Add Wood-Aging Facilities News by

Increased demand for barrel-aged beers and the ability for breweries to dedicate resources to long-term projects has 2017 poised to be the year of the wood cellar.

Savoring Acidity: The Quest to Explain Sourness in Beer Feature by

As sour beers proliferate in the market, the search for a quantitative yardstick to determine acidity has intensified. Could Titratable Acidity, or TA, a measurement borrowed from the wine industry, be the answer?

Beyond the Pale: Is the Pale Ale Passé or Poised for Reinvention? Feature by

Once an industry staple, Pale Ale has ceded shelf space to the popular IPA and its Imperial and Session cousins. Has the former flagship style seen its last days, or can it be reborn with a renewed emphasis on hop and malt varieties?

From the Balcony: Previewing the Next Chapter in the Beer Industry’s Business Saga Feature by

A look at the beer industry post-2015, the year that Big Beer acquired successful craft breweries left and right and infused mind-boggling amounts of money into the business. Their plan? Buy more shelf space.

Appellation Ales: Sipping on the Frontlines of America’s Hybrid Revolution Feature by

There’s a growing wine-beer movement across the country, from the coasts of Oregon to Midwestern prairies and even Texas hill country. Brewhouses stacked high with barrels are increasingly looking and acting like wineries.

Tiny Bubbles: Brewers Hope Nitro Beers Will Be a Hit Tech Talk by

Long known for its use in Guinness Draught, nitrogen is showing up more often in a variety of beer styles, from Stouts and Porters to White Ales and IPAs.

Voices for Change: Balancing the Needs of Diverse Members, Brewers Guilds Strive to be Inclusive and Effective Feature by

Brewers guilds must educate, protect and promote. It’s taken the craft brewing industry some 35 years to be able to produce 12 percent of the beer bought in America. No one accomplished that feat alone. There is strength in numbers.

Drought vs. Draft: California Craft Breweries Innovate, Conserve, and Pray to Combat Four Years of Little Rain Feature by

While green lawns go brown, farms go fallow, and everyone is asked to cut their water usage at every turn, beer drinkers are forced to consider whether their favorite drink is worth such a reservoir-sucking impact.

Torchon of Foie Gras: 3 Pairings Table Mates by

At Birch & Barley in Washington DC, chef Kyle Bailey blends the decadent flavors of house-cured foie gras with seasonal fruits from local farms and peppery greens grown in the restaurant’s rooftop garden.

Beer News News by

Jameson announces new brewery partners; Firestone Walker joins Duvel Moortgat USA; Oxbow opens farmhouse to rentals; Left Hand establishes Employee Stock Ownership Plan; and 5 Rabbit cuts ties with Trump.

Progress and a New Order: Taking Cues from the US, Brazilian Brewers Forge Ahead Feature by

For the last five years, in spite of high taxes and long shipping times, American beers have found their way into the hands of curious Brazilian drinkers and motivated Brazilian brewers.

Beer News News by

Craft New York Act Eases Regulations; Port Brewing and Lost Abbey Debut New Line; US Brewers Win at European Beer Star Awards; and Australian Breweries Request Fair Trade Investigation.

Beer News News by

Firestone Walker to contract brew Pliny the Elder; AB InBev enters distribution market; Stone selects Richmond, Va., for East Coast facility; and a beer-forward restaurant earns a Michelin star.

Beer News News by

Trader Joe’s house brand changes breweries, branding; Mikkeller and Three Floyds to open Copenhagen brewpub; researchers creating genetic family tree for brewing yeast; and The Bruery to open a facility for wild-fermented ales.

Creole Cuisine: Going to the Beer Bayou Cooking with Beer by

Red beans and rice is a staple of the Creole kitchen that can be served as a side dish or a main course. This version uses a Porter pork stock to cook the beans, and it’s served over a slightly bitter IPA rice. To make this an entrée, add Barrel Wood-Smoked Quail on top.

David Walker, Co-founder, Firestone Walker Brewing Company Last Call by

Well known as one of the most affable guys in the industry, David Walker runs a humble, family-oriented company that just so happens to be pioneering the experimental beer market.

BadAss BeerAdvocates Feature by

Join us for our annual nod to these badasses as we raise our pints in their general direction, honoring them for their contributions to the beer industry and for giving beer the respect it deserves. Cheers!