Category: Culture

If They Build It, Who Will Come? National Brewpubs with Neighborhood Aspirations Feature by

Taking cues from the pub and taproom model used by smaller breweries, big players in the beer industry, from 10 Barrel to Blue Moon and Lagunitas, attempt to cash in on the convenience and sense of community of urban outposts.

The Surprising History of the Session IPA Fermented Culture by

Scottish and English brewing records from over a century ago reveal a surprising number of low-ABV hoppy beers that look a lot like today’s trendy Session IPAs.

Past Perfect: Coolships Take Off Around the Country Tools of the Trade by

While anachronistic, the coolship is now used by more than two dozen breweries across the US to create spontaneously fermented ales in the Lambic tradition.

Mad Elf, Tröegs’ Belgian Strong Ale, Gets A New Look Label Approval by

Mad Elf is the latest Tröegs label to get an illustrated, streamlined look as part of the Pennsylvania brewery’s gradual rebranding.

Brewing Local: American-Grown Beer Shelf Talker by

In his fourth book, Stan Hieronymus writes for brewers who want to use locally grown ingredients but aren’t sure where to start.

State-Controlled Pubs Fermented Culture by

Beginning as a government effort to curb drinking by WWI munitions workers, state-controlled pubs persisted in some English towns until the 1970s.

Both Sides of the Coin: CDFI Funding Boosts Craft Breweries and Struggling Neighborhoods The Business of Beer by

In struggling towns and neighborhoods, breweries are partnering with Community Development Financial Institutions, which provide funding based on community impact.

Wee Mac Scottish-Style Ale by Sun King Brewery Label Approval by

For a brewery whose marketing director started out washing kegs, Sun King’s redesign isn’t surprising. Even the Indiana brewery’s milestones are couched in a beta mindset.

Complete IPA: The Guide to Your Favorite Craft Beer Shelf Talker by

Beyond the classic English and American styles, author Joshua M. Bernstein indexes standout IPAs by grain, color, and strength. Fringe categories like “yeast-driven” and wood-aged get a nod, too.

Higher Prices, Brighter Futures? The Changing Landscape of Beer Retail Feature by

As craft brewers push to distinguish themselves from Big Beer, revenue from higher-priced premium beers is increasing faster than any other craft segment. Will that make the $8 six-pack a thing of the past?

The Rise and Fall of Beer Houses Fermented Culture by

England’s attempt to create a free market in beer led to an explosion of small, beer-only pubs—and the beginning of the end for Porter.

All Partied Out: Are Breweries Suffering From Festival Fatigue? The Business of Beer by

Not all beer festivals are created equal, and an oversaturation of events has led to what some are calling “beer festival fatigue.”

Alena Botanica: Hop Art Beyond the Glass For Love of the Craft by

Alena Schnarr’s plant-inspired artwork took a turn for the hoppy during her years working (and photographing) at the Alchemist in Vermont.

The Skeg by Cape May Brewing Co. Label Approval by

Each beer in Cape May’s Barrel Aged series is named for a different part of a boat. The illustration for The Skeg, a golden sour ale, features the fin-like structure on the bottom of the boat.

Craft: The California Beer Documentary Shelf Talker by

From household names like Vinnie Cilurzo and Greg Koch, to emerging stars like Monkish Brewing’s Henry Nguyen, this doc features 80 of California’s movers and shakers speaking their mind on some hot-button issues.

Far From the Field: Downtown Breweries Embrace Urban Farmhouse Beer Feature by

Trading sprawling fields for rooftop gardens, urban farm breweries from Los Angeles to Chicago and New York bring a new kind of authenticity to farmhouse-style beers.

The Imitation Game: How Breweries Create Consistency Feature by

As many of the largest craft breweries open additional locations in new markets, they’re up against a difficult task: making sure their famed flagships taste the same everywhere.

The History of England’s Tied Houses Fermented Culture by

The history of England’s tied houses, or brewery-owned pubs, isn’t quite as black and white as it might seem.

Strength in Numbers: Will Mergers Help Small Breweries Compete with Big Beer? The Business of Beer by

What does the recent series of small brewery mergers mean for the companies involved? And more importantly, what does it say about the future of craft brewing?

The Keeper’s Veil Honey Saison by Burial Beer Co. Label Approval by

In the can art for The Keeper’s Veil, a honey Saison, each side represents an extreme—a beekeeper in the spring and summer of her life, and a dark, heavy scene of death and decay.

Off-Centered Leadership: The Dogfish Head Guide to Motivation, Collaboration and Smart Growth Shelf Talker by

For 20 years, Sam Calagione steered Dogfish Head according to his gut, addicted to the buzz that comes with risk and uncertainty. In this book, he explains why he’s changing his ways.

60 Shilling Ale Fermented Culture by

Untangling the origins of Scottish 60 Shilling Ale and the now virtually extinct style’s transformation over time.

Cast in Stone: Brewers Experiment with Equipment that Has Winemaking Origins Tools of the Trade by

Although concrete fermentation tanks are new to the beer world, the vessel’s use dates back centuries to vintners in Europe. Its porous material and smooth shape aids in fermentation and flow.

Maverick & Gose by Second Self Beer Company Label Approval by

Second Self embraced the “Top Gun” nostalgia with its summer seasonal, creating a video spoof of the famous volleyball scene and including movie quotes on the bottoms of cans.

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