After putting in a decade or more at successful companies, a growing number of lauded brewers are fleeing the daily grind to launch their own operations. But why would they want to leave, and why now?
When a beer is labeled “best by,” the brewery makes a judgment weighing freshness against shelf life, and, presumably, the brewery’s bottom line. With “bottled on” dates, buyers must decide for themselves.
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.
The lucky winner of Stone’s March Madness Homebrew Competition and AHA Rally gets moved out of the dinky kitchen and into Stone’s gleaming steel system of steamy goodness. Topping it off, the brew becomes Stone’s official GABF ProAm entry.
A funny thing’s going on in craft beer—and it’s been gaining speed for quite some time. Something very American, yet at the same time, decidedly pre-modern. That is, simply, working together.
