After experiencing rapid growth with kettle sours, Dogfish Head is investing in the category at large by collaborating with sour-focused breweries and ramping up production from its sour and wild ale cellar.
Often wort’s journey is a short one, moving from one nearby tank to another. But it can be a complicated journey, too, from snaking through a 328-foot, creek-crossing pipeline at Industrial Arts Brewing to a second life in a “small” beer made from its second runnings.
Inspired by the traditional south central Mexican sauce, which can contain up to 20 different ingredients, brewers across the country are putting their own unique spins on mole-inspired beers—and the public can’t get enough.
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.
Adventurous brewers are now setting their sights on a relatively unexplored aging vessel: the tequila barrel. Will they be a short-lived novelty, a reaction to the bourbon derivatives crowding the market, or are tequila barrel-aged beers what’s next in wood?
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.
In marketing, connecting a face to the “brand” means something. But for the small guys who can’t afford national publicity and TV commercials, that connection and personal brand management becomes a physical reality with their taprooms.
Patrick Rue founded his California brewery, The Bruery, to make the types of high-quality beers he enjoys drinking. They’re also the types of beers that challenge the palates of the most passionate craft beer drinkers.