Do you "drink local"?

Well, your area is much different from my area. In my area each of the local craft breweries are producing multiple Juicy/Hazy hoppy beer brands. For example, I could drive to Tired Hands (15-20 minute drive) and they have over 20 brands for me to choose from.

Again, your area is different from mine. The Juicy/Hazy IPAs in my area all have the qualities of being non-bitter, very hoppy from a flavor/aroma perspective, very hazy, smooth mouthfeel, etc. All of the qualities that I associate with the NEIPA beer style.

Yeah, there are plenty of DIPA (and even TIPA) versions of Juicy/Hazy IPAs in my area. But there is still plenty of 'regular' strength versions (e.g., 5.5 - 7.5% ABV) to pick from. FWIW I personally prefer the 'regular' strength versions (which is also the case for WCIPAs as well for me).

In today's beer scene you can pretty much count on any beer with the term "IPA" to be dry hopped. As to the aspect of layering dry hops (e.g. DDH, TDH, etc.) I am personally not convinced this is absolutely needed. Perhaps a function of the scale/geometry of each brewery's fermentation vessel?

Since you are a fan of the NEIPA beer style (me, not as much) it is a shame that you do not have 'better' choices in your area. In my area you can't swing a dead cat and not find a high quality Juicy/Hazy hoppy beer. On a related note a brewery near me, Workhorse (walking distance from my house), makes a very good - excellent Juicy/Hazy IPA they brand as New England IPA. And while it is not necessarily my preferred style I make it a point to have one pint when I visit the taproom since it is a very well brewed beer. I have a friend who volunteers at the brewery and he informed me that the head brewer hates making this beer since it is not a favorite style for him but Workhorse needs to make money and this brand sells well for them (their top selling beer?).

Cheers!

 

That is correct. And at the moment there are four brands being produced:

"The Pennsylvania-based DGY Yuengling, which bills itself as "America's Oldest Brewery," is offering a lineup of beers in Texas including Yuengling Traditional LAGER, Light Lager 99, Golden Pilsner, and FLIGHT by Yuengling, the Next Generation of Light Beer."

https://fortworthinc.com/news/yuengling-beers-officially-launch-in-texas/#:~:text=The Yuengling Co. is based in Fort Worth.,by Yuengling, the Next Generation of Light Beer.

I personally have not seen any sales data for Yuengling brands in Texas, have you?

FWIW the beer market has seemed to be very unpredictable of late, especially considering the pandemic effects. Hopefully Yuengling is conducting market research (which is as much art as it is science) to carefully consider whether to continue expansion. It seems to me that today the craft breweries who have very wide distribution (e.g., Boston Beer Company (Sam Adams), Stone, Sierra Nevada, etc.) are not doing all that great business-wise. I know from following the Stone vs. Molson Coors thread that Stone is 'sucking wind' right now. Maybe it just is not a good time for a regional brewery to expand distribution? Craft beer drinkers prefer to spend their money on local beer instead (about 50% on the "Drink Local" poll at the moment)?

Cheers!

 

I have no experience with drinking locally produced bourbon. In what sorts of barrels are locally produced bourbons aged in and for how long? @Beer_Economicus @John_M

A bourbon that I purchase from time to time is Jim Beam Black (which I prefer over the 'basic' Jim Beam) and that bourbon is aged for 8 years. Do local distilleries age their products that long?

Another consideration is how the bourbon is 'managed' during the aging process where in Kentucky they are typically in large warehouse type buildings and the barrels are rotated from bottom to top (or vice versa?) over the x years they are aged. Do local distilleries do the same?

Cheers!

 

All my 'data' is anecdotal as well.

A (speculative) comment: I think that Yuengling Golden Pilsner might be a good product for the Texas market since I personally drink more Pilsners during the warmer times of the year and Texas is warm/hot for most of the year.

There used to be an annual Philly German Beer Fest at the German Society of PA, which has not occurred the past couple of years due to the pandemic, and Yuengling would show up. I got to know John Callahan (Brewing Manager of the Pottsville brewery) and at the last event I asked him how well Golden Pilsner was selling and he just sort shrugged his shoulders and diverted the conversation. I think it is safe to say that sales were not where they were hoping at that point in time. I must confess I am 'part of the problem' here since while I think it is a good beer I choose to spend a couple/few more bucks to buy Sterling Pig Shoats Pilsner, etc. instead. Hopefully for Yuengling Texas may be an improved market for this brand?

Cheers!

 

Is there a method/strategy for how they decide which "fresh" case to put on sale?

I thought of you last week since at my local Wegmans supermarket I saw they had marked down the Yuengling Hershey Chocolate Porter 12-packs down to $8 and I decided to buy one. I have little doubt this beer was discounted since this seasonal beer is now 'past due'. Darker beers (e.g., Stouts, Porters) tend to hold up well with age since darker malts operate as anti-oxidants. I can report that these beers taste just fine. This purchase was a great deal!

And it was local!!

Cheers!

 

Also, sometimes the local breweries provide 'extra' reasons to be there. A small, local craft brewery near me (which happens to produce very good - excellent beers) take steps to attract the local folks to come such as Quizzo night, live entertainment (the last band was very good!), etc.

Cheers!

 

Did they express a reason for not liking it?

Cheers!

 

My guess is that this is a reflection of business (inflation) conditions.

During the pandemic I was not visiting local craft beer bars or taprooms. After the pandemic for some reason (nothing conscious) I am been going to more taprooms vs. craft beer bars and it seems that a 'typical' price for a pint of beer is now around $7. For some reason this seems 'too' high to me but frankly I pay it since I suspect these local breweries had a very rough last 2 years and based upon what I am now paying for homebrewing ingredients I am sure their costs have really gone up the past year.

Every visit to the supermarket and gas station is a constant reminder of 'where we are' today.

Cheers!

 

I also very much appreciate that they have three beer engines and three Lukr side-pull taps at the new place. I enjoy English style beers via the beer engine and I was very impressed with their House Lager served via the side-pull tab.

Forest & Main have a great approach to their serving details IMO. Worth the 7 bucks IMO.

Cheers!

 

Thanks for that input. I have heretofore avoided local bourbons out of concern they are not aged long enough and you re-enforced that concern.

One more concern I had and another reason to just stick with the 'big boys'. My favorite 'bourbon' of late is Woodford Reserve Rye Whiskey. It was on sale at the PA 'state store' last week so I bought another bottle.

Cheers!