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.
Craft breweries of all sizes are shipping their beer to far-flung accounts. So how do they maintain the condition of their beer, please fickle customers, and simultaneously grow their brands? The answer is cold storage.
True brand loyalty implies an attachment to the brand itself and what it represents. Like Harley-Davidson riders who equate the brand with outlaws and the open road, and Apple owners fanatically devoted to design.
Post office may permit mailing of beer and wine; Alchemy & Science preparing to conduct craft beer chemistry; Dave Farnworth passes away; Michigan now tagging kegs with bar codes; and November elections bring changes to alcohol laws in Georgia and Washington.
Labatt’s dismantlement of Lakeport brewery draws local resentment; Obama receives Maine beer package; Boston Beer founder Jim Koch petitions for national Patriots’ Day; San Francisco’s iconic Anchor Brewing sold.
The phrase “recession proof” is a heavy one, but it’s been following beer and the beer industry around for generations. The only problem with this is that the beer industry isn’t buying it.
While canned craft beer is an innovation in itself—at least here in the United States—another recent development in Japan might soon make canned beer popular within a group of individuals with special needs.
While the packing and aging of beer in wooden barrels isn’t a new concept, the past decade or so has witnessed a growing trend in brewers experimenting with oak-aging every beer style under the sun.
Designed to shake martinis, the humdrum, standard-issue pint glass seems woefully inadequate as beer’s catch-all vessel. So Jim Koch hired a company to come up with a solution.
Bringing drinkers a beer that challenged their very definition of what beer is; one that could be savored slowly and stand alongside other greats like old sherry, vintage port or fine cognac.
