As brewery-band collaboration projects become more commonplace, new research suggests that neurological connections between how we process taste and sound could exist—potentially taking musically-inspired beers to a new level.
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?
Today, lemony Berliner Weisses and salty-sour Goses are the rage, while new hop varieties and brewing techniques allow bitter, aromatic IPAs to dominate tap lists and beer fridges. Given the speeding popularity of both categories, it was merely a matter of time before sour met hoppy in a head-on collision.
Brewery owners sell for different reasons. They want to retire or need cash from their brand equity. More and more, the ESOP is emerging as both a viable alternative to a corporate or equity buy-out and a way to reward a loyal workforce if a sale is made.
On July 30, New Belgium Brewing Company filed a Statement of Organization with the Federal Election Commission to establish its own Federal Political Action Committee (PAC). With this filing, the company increases its national political involvement.
Increasingly, sour beers—and the foeders used to produce them—are becoming a less-surprising feature among American craft breweries. And while larger breweries with connections acquire as they go, the demand for foeders among smaller breweries is only growing.
For craft brewery employees, passion often comes at a cost, as the industry strives to create competitive jobs. Enthusiastic homebrewers and beer connoisseurs trade pay, benefits, and comfort on the job for the chance to work in a fast-growing industry.
Most of Colorado’s breweries are more than 5,000 feet above sea level. But professional brewers at altitude are downright scientific with their methods. And the first thing they point to is the temperature at which they boil.