We are dedicated  to the art of crafting and quaffing fine beers through
 the sharing of ideas and experiences, the advocacy of brewing as a hobby and the responsible consumption of beverages containing alcohol


07/28/2015 07:42 PM
Carlton Draught hits slow mo
Australia’s alcohol advertising regulations are strict, as a result advertisers continually look for new ways to promote the brand – albeit without specifically promoting the product! Check out Cartlon Draught’s latest ad – the slow mo…and a few other old classics.....

07/28/2015 07:42 PM
Beer store update 5th May
So Sydney has had cracker beer drinking weather this week and it’s set to continue this weekend – sweet! Growlers Currently we have Moa Breakfast beer. A cracker of a lager with rich cherries, very easy drinking. Check out the review for it below: “The aroma is stunning with hints of dry wheat and cherry’s. The carbonation is lively, which works for a crisp summer beer. The taste has a serious hit of wheat and yeast, washing through with all those bubbles and a touch of cherry.” Joel Macfarlane – brewnation.co.nz $28 for a Growler fill Once this is gone we’ll be moving onto Mikkeller Citra Single Hop IPA probably early in the week Latest beers Murray’s No 6 2011 Anniversary Ale – the last available anywhere (limit 1 per person) Sierra Nevada Bigfoot Ale Barley wine Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

07/28/2015 07:42 PM
April Beer Club Selection
Our Beer Club selection for April has now been sent out to all online customers. For those living in Sydney you can still pick these up from our store. The April Beer Club selection includes: Samuel Adams, Black Lager Bridge Road Brewers, Australian Ale William Bull, William’s Pale Ale Morland Brewing, Old Speckled Hen

07/28/2015 07:42 PM
A thought for the brewers and people of Christchurch
When I was a young lad of 18 years of age I packed my bags and travelled from the North Island of New Zealand to the city of Christchurch in the South to begin my university education. The move to Christchurch was a no brainer for me – I had lots of family who lived in the “Garden City” and I had been there many times before, always leaving with fond memories. Christchurch is a very special city with significant character – it is the New Zealand city that most closely resembles Melbourne with old stone buildings, a tram line and a beautiful river, the Avon. The city also has a number of other great gems including the Port Hills for excellent scenery and mountain biking, as well as the port suburb of Lyttleton, reached after travelling through one of New Zealand’s longest tunnels. If there is one word I would give to Christchurch it would be ‘beautiful’.....

07/28/2015 07:42 PM
Store update 19th May
So Sydney is on a roll with its awesome beer drinking weather this week and this weekend looks good to go. Growlers Currently we have Young Henry’s Hop Ale. This beer harks back to classic English style IPAs. Hefty malt backing meets every type of hop in our cool-room, added to all stages of the process. The all Australian hop flavour is not aggressive in its bitterness, but is evident in flavour and aroma and slowly asserts itself with a lengthy, lingering and thoroughly enjoyable palette. $28 for a Growler fill Once this is gone we’ll be moving onto Dr’s Orders Brewing Plasma. Plasma, a White IPA is yet another emerging trend that we’re happy to embrace and present a Doctor’s Orders Brewing twist on. Judicious hop use dominates Plasma’s aroma, backed up with a balanced mouthfeel defying its alcoholic payload before delivering an extremely long lingering bitterness. A deceivingly addictive prescription. The grist for Plasma is practically identical to our Zephyr (Double White Ale) which explains the appearance. However the lack of botanicals, a different yeast strain and excessive hop use deliver an ale that is Zephyr’s polar opposite. In other news Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

07/28/2015 06:58 PM
Music City Brewer's Festival falls flat, and drunk
No surprise, really. This event has become known as just an amateur drunk fest. With so many great options, such as the hugely successful new Predators Coolest Beer Festival, melting in line waiting for all the same beer...

07/28/2015 06:46 PM
Birmingham city centre pub crawl: Real ale, bar snacks and more
Birmingham Mail Birmingham city centre pub crawl: Real ale, bar snacks and more Birmingham Mail Pub crawls around a gorgeous city centre are a huge part of living in the UK. Every weekend, people flock to cities like London, Manchester, Nottingham and more to flit from pub to pub imbibing alcoholic beverages. Of course, Birmingham is n ...

07/28/2015 06:28 PM
Holy Mountain brews up something special for The Masonry

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Holy Mountain Brewing brewed and barrel-age a special beer for The Masonry’s 2nd anniversary. The Masonry is a beer-focused pizza place in the Lower Queen Anne neighborhood (aka Uptown). The beer, named Fellowcraft, will be available exclusively at the Holy Mountain taproom and at The Masonry. More...

The post Holy Mountain brews up something special for The Masonry appeared first on Beer News.

07/28/2015 06:00 PM
N.W.I.P.A. 3rd Anniversary
It’s nearly been three years since partners Dan Huish, Zoe Moskovitz, and Jackson Wyatt opened their IPA themed beer bar, N.W.I.P.A. in Portland’s Foster-Powell Neighborhood. Since this time N.W.I.P.A. has been making itself known to many of the brewers throughout the Pacific Northwest that are known to use a few more hops than their counterparts. […]

07/28/2015 05:59 PM
Beer Release – Lead the Way IPA, Narrows Brewing

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Tacoma’s Narrows Brewing Company just announced the upcoming release of a new beer in its lineup: Lead the Way IPA. The beer makes its debut on August 6th at a release party at the brewery. Proceeds from that party benefit The Pointe du Hoc Foundation – an...

The post Beer Release – Lead the Way IPA, Narrows Brewing appeared first on Beer News.

07/28/2015 05:34 PM
Brewers Association Reports Big Gains for Small and Independent Brewers

(Boulder, CO) – The craft brewing industry has continued a strong pace of growth in the first half of 2015, according to new mi…

The post Brewers Association Reports Big Gains for Small and Independent Brewers appeared first on thefullpint.com.

07/28/2015 05:31 PM
SanTan Brewing featured beer at 92nd Rudyard's Beer Dinner
Beer dinners are all the rage and while they usually feature locally brewed suds, there is no reason why an out of state brewery can’t take the occasional honors. Arizona has a large and expanding craft brewery that...
SanTan Brewing

07/28/2015 04:58 PM
2015 St. Louis Craft Beer Week – Tuesday
Afternoon, all. We’re just three days into the 7th annual St. Louis Craft Beer Week and there are no signs of slowing down. We have over 150 events taking place this year making this the biggest STLCBW so far. What do we need from you? We need you to go out and make these events successful.  Over the [...]

07/28/2015 04:16 PM
The Week Ahead in Beer: Pulling no punches or twists at the tender age of one
Greetings, New Mexico craft beer lovers. Stoutmeister here with The Week Ahead in Beer. This column covers all the breweries in Bernalillo and Sandoval counties, with Santa Fe’s four breweries and a pair of newcomers, one down in Socorro and the other in Los Alamos, also joining the party. Stoutmeister puts on his serious face to handle T ...

07/28/2015 04:01 PM
Beer Release – Fog Bank Fall Ale, Diamond Knot Brewing

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. It’s the first autumn seasonal beer I’ve heard about this year. Diamond Knot Brewing announces the release of Fog Bank Fall Ale. Information in the press release below. Diamond Knot Craft Brewing releases annual fall favorite, Fog Bank Fall Ale, this week MUKILTEO, WA – Fall may...

The post Beer Release – Fog Bank Fall Ale, Diamond Knot Brewing appeared first on Beer News.

07/28/2015 03:59 PM
Izola Drinking Game Coasters
  Have you ever struggled for inspiration when it comes to invigorating your evenings? Well struggle no more as these Drinking Game Coasters will combat ...

07/28/2015 03:42 PM
Craft beer shows continued growth in 2015
Living in a city like San Diego, the growth in popularity for craft beer may seem quite apparent, but new numbers released by the Brewers Association on Monday show that the industry is doing quite well on the whole. While...
Craft beer economic growth

07/28/2015 02:56 PM
U.S. Beer Industry Brews $253 Billion in Economic Activity and Serves Up 1.75 Million Jobs
WASHINGTON – A new economic study released today highlights how the U.S. beer industry – from brewers and beer importers to beer distributors to retailers – generates nearly $253 billion in economic activity, produces $48.5 billion in tax revenue and supports 1.75 million jobs. Economic impact figures, tax contributions and job data for each state can […]

07/28/2015 02:31 PM
Bacon & Brewfest returns to Tuscaloosa for second year
On Saturday, August 29 from 1 p.m. to 5 p.m., the city of Tuscaloosa will celebrate two of life's greatest indulgences at the 2nd Annual Bacon & Brewfest at the Tuscaloosa Regional Airport (7601 R Cardinal...
Poster artwork for Bacon & Brewfest

07/28/2015 02:11 PM
Night Shift Brewing – Growth Report and Tasting Room Update

(Everett,MA) – Night Shift Brewing has sent out a news release updating us on their brewhouse growth as well as tasting room r…

The post Night Shift Brewing – Growth Report and Tasting Room Update appeared first on thefullpint.com.

07/28/2015 01:46 PM
A Whale A Week: Surly Darkness 2011
Surly Darkness 2011 This week we return to our continuing A Whale A Week series on Surly Brewing's Darkness.  This beer is Surly's take on the Russian Imperial Stout, and was first brewed in 2006, in a very small batch and released in growlers.  I never got to try that first year's release, but at the time it was pretty "ball ...

07/28/2015 01:31 PM
Mission Carrack Imperial Red Ale Takes Gold at US Open Beer Championship

(Oxford, OH) – Mission Brewery of San Diego is the proud recipient of two gold medals at the 2015 US Open Beer Championship. Ov…

The post Mission Carrack Imperial Red Ale Takes Gold at US Open Beer Championship appeared first on thefullpint.com.

07/28/2015 01:09 PM
Irish Bet
A Texan walks into a pub in Ireland and clears his voice to the crowd of drinkers. He says, “I hear you Irish are a bunch of hard drinkers. I’ll give $500 American dollars to anybody in here who can drink 10 pints of Guinness back-to-back.” 
The room is quiet and no one takes up the Texan’s offer. One man even leaves. Thirty minutes later the same gentleman who left shows back up and taps the Texan on the shoulder. “Is your bet still good?”, asks the Irishman.

The Texan says yes and asks the bartender to line up 10 pints of Guinness. Immediately the Irishman tears into all 10 of the pint glasses drinking them all back-to-back. The other pub patrons cheer as the Texan sits in amazement.

The Texan gives the Irishman the $500 and says, “If ya don’t mind me askin’, where did you go for that 30 minutes you were gone?”

The Irishman replies, “Oh… I had to go to the pub down the street to see if I could do it first”.

Hat tip Common Sense Evaluation.

[ This content originated at Musings Over a Pint ]

07/28/2015 12:48 PM
Cantillon Zwanze Day 2015 Locations Revealed

(Earth,Universe) – World famous Brasserie Cantillon has announced all the locations for their annual favorite Zwanze Day…

The post Cantillon Zwanze Day 2015 Locations Revealed appeared first on thefullpint.com.

07/28/2015 12:26 PM
DC’s Top Breakfast Joints that Don’t Make Mondays Seem So Bad
  The six words no one wants to hear before they’ve had their coffee: “We stop serving breakfast at 10:30.”  Sonny Koufax’s reaction to this ...

07/28/2015 12:21 PM
New study reveals the enormous economic impact of beer

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Over 23,000 jobs. Over $2 billion dollars in economic activity. Nearly $900 million in tax revenue. That’s just the tip of the iceberg when it comes to the economic impact of beer in Washington State. Today we share news of a new study showing the remarkable impact...

The post New study reveals the enormous economic impact of beer appeared first on Beer News.

07/28/2015 11:52 AM
Patent No. 734985A: Apparatus For Converting Wort Into Beer
Today in 1903, US Patent 734985 A was issued, an invention of Charles Spindler, for his “Apparatus For Converting Wort Into Beer.” There’s no Abstract, although in the description it includes this summary: This invention relates to improved apparatus for the manufacture of fermented...

[[Click through to the Bulletin for full content]]

07/28/2015 11:20 AM
Camra crowns Gloucester Brewery business’s beer best in Gloucestershire
South West Business Camra crowns Gloucester Brewery business's beer best in Gloucestershire South West Business It's official – a light ale from Gloucester Brewery has been judged the best in Gloucestershire. The Citras beer has been crowned the best bitter by the Campaign for Real Ale. At 4.5 per cent, it impressed judges as the ...

07/28/2015 11:00 AM
How to Party like the French – A Chat with the French Consul General in San Francisco
  Parisian Pauline Carmona has been serving as Consul General of France in San Francisco for a little under a year. We recently visited with ...

07/28/2015 11:00 AM
Brewery Release: NW: Get It Now ... Crux Better Off Red Flanders-style Red Ale
Press Release

image courtesy Crux Fermentation Project

(Bend, OR) Join Crux crewmembers to celebrate the release of our 2015 [BANISHED] Better Off Red. This year’s release is a pleasantly more tart vintage of our barrel-aged Flanders-Style Red Ale. The 2015 [BANISHED] Better Off Red will be available for sale on draught and in bottles (limit four per person).

Crux will also take over the Tin Bucket taps with a selection of our favorite Crux beers, many of which don’t typically travel beyond our Tasting Room in Bend.


ABOUT BETTER OFF RED (7.0% ABV, 18 IBU): Flanders Reds may be called the Burgundies of Belgium, but we age our take on this complex, slightly tart style in Oregon pinot noir barrels for about a year. A fresh batch will present spicier notes, while older versions pick up more oak and yield cherry flavors. So we blended old and new, figuring we’re better off presenting this exotic mélange simultaneously.

image courtesy Crux Fermentation ProjectABOUT THE BANISHED SERIES: It was for their own good. Beers in this special series are hidden away for months in oak barrels, allowing flavors to mature, meld and mellow. This is a live beer, cellar according to personal preference. Always keep in the dark: room temp storage = funky, refrigerated storage = not so funky.

ABOUT CRUX FERMENTATION PROJECT: Crux Fermentation Project is located at the epicenter of Bend and at the crucial core of the brewing process. We’ve designed our 11,000-hectolitre brewery to allow for non-traditional brewing methods like decoction mashing, open fermentation, oak barrel aging, wild yeast strains and experimental hops. All our beer is bottled and labeled by hand in small batches right at the brewery. Brewmaster Larry Sidor is always in pursuit of the next great beer, whether by reinterpreting a classic style or abandoning it altogether.

50 SW Division Street, Bend, Oregon 97702
Twitter: @CruxBrew
Facebook: CruxFermentationProject
Instagram: @CruxFermentationProject

07/28/2015 10:40 AM
Beware dodgy cans
Yes cans are better keeping oxygen out ,keeping it out during canning is a bugger Bottle conditioning still best — John Keeling (@FullersJohn) July 28, 2015 So there you have it: the Fullers head brewer shares the misgivings a lot of people have already expressed about the craft can fad. His counterpart at Thornbridge has said that he's "unconvinced that the canners towards the lower end of

07/28/2015 10:16 AM
2015 Great American Beer Festival Ticket On Sale
The return of the Great American Beer Festival draws nearer as General Session Tickets go on sale beginning Wednesday, July 29 at 9:00am PDT. However, members of the American Homebrewers Association or Brewers Association can purchase tickets beginning today at 9:00am PDT. The 34th Annual Great American Beer Festival (GABF) returns on Thursday, September 24 […]

07/28/2015 09:22 AM
Jennings Sneck Lifter

Commercial description:An award winning beer, a strong, satisfying ale, wonderfully warming and full of complex flavours, which create an intriguing beer of great character. Sneck Lifter was first introduced in 1990 as a winter warmer. In northern dialect sneck means door latch and a sneck lifter was a man’s last sixpence which enabled him to [&hellip

The post Jennings Sneck Lifter appeared first on Real Ale Review.

07/28/2015 09:20 AM
Beer Business Daily: Beer is 1.5% of National Gross Domestic Product
From this morning’s issue: BEER ROCKS THE NATION ECONOMICALLY As you may know, every other year the Beer Institute and the National Beer Wholesalers’ Association commission a study to show the vast economic impact the beer industry has on the … Continue reading

07/28/2015 09:00 AM
45th Parallel Spirits: What It Takes to Handcraft Vodka

45th Parallel Spirits, LLC was never meant to be a traditional distillery. From its raw beginnings, self-taught founder and owner Paul Werni wanted to do things his way. His original idea was always to “create world class vodka with a manageable staff and facility in the Midwest where the grain is grown.” The ultimate goal? […]

The post 45th Parallel Spirits: What It Takes to Handcraft Vodka appeared first on CrushBrew.

07/28/2015 08:52 AM
Riverbanks Zoo elephant helps pick ingredients for Conquest’s Brew at the Zoo release
Here’s something you don’t see every day: Columbia’s Conquest Brewing Co. was aided by a Penny, an African elephant, from Columbia’s Riverbanks Zoo, in picking ingredients for a beer that will be exclusively brewed for the zoo’s upcoming Brew at the Zoo beer festival. To help pick the ingredients for the beer, Conq ...

07/28/2015 08:46 AM
Clamps & Gaskets: News Roundup for Weeks 28/29, 2015.
Clamps and Gaskets: weekly roundup
A bi-weekly, non-comprehensive roundup
of news of beer and other things.

Weeks 26/27
5 July - 18 July 2015

  • 18 July 2015
    "Hops have worked their way to the gustatory core of most craft beer recipes." That, and the results of an annual look at the world hops business from the Barth-Haas Group.
    —Via Stan Hieronymus, at Appellation Beer.

  • 17 July 2015
    Belgian brewery, Duvel Moortgat, buys its third American 'craft' brewery: Firestone-Walker, in Paso Robles, California.
    —Via USA Today.

  • 15 July 2015
    Since 1996, Pabst has been a contract brewery; its beers brewed for it by others. Now, Pabst is to brew beer again, on the grounds of its former headquarters, in Milwaukee. But not its flagship Pabst Blue Ribbon (PBR); and the facility will be a small brewpub.
    —Via USA Today.

  • 13 July 2015
    More than 150 beer writers from across the U.S. participated in the 2015 iteration of the Beer Bloggers and Writers Conference, in Asheville, North Carolina. The conference included “a lot of beer,” but it’s not just an excuse to drink, said conference organizer, Allan Wright of Zephyr Adventures and Taste Vacations. “This is a a professional conference, not a drinker’s conference. “Everyone who comes is fairly committed” to writing about beer, he said.
    —Via Asheville Citizen-Times.

  • 10 July 2015
    The (U.S.) Brewers Association published the results of its annual “Brewery Operations Benchmarking Survey.” This year’s review, based on 2014 operations, featured responses from three hundred ten unique breweries in forty-six states, all of which responded to questions in the areas of human resources, sales and marketing, and brewing and financial operations.
    —Via Brewbound.

  • 14 July 2015
    After a nine and one-half year voyage of three billion miles, NASA's New Horizons probe passed within seven thousand eight hundred miles of the dwarf planet Pluto's surface.
    —Via Sydney Morning Herald.

  • 13 July 2015
    European leaders agree to economic 'rescue' plan for Greek government and banks, averting default.
    —Via Washington Post.

  • 12 July 2015
    An asset management company, using the price of beer sold at Oktoberfest in Munich over fifty years as a benchmark, creates a gold-to-beer price index, and finds that beer in 2015 is relatively inexpensive.
    —Via YFGF.

  • 10 July 2015
    Doh! Cartoon character Homer Simpson's beer of choice, Duff Beer, to be brewed in reality, and sold, licensed by Fox TV, in Chile.
    —Via Wall Street Journal.

    Hops in Annandale (03)
  • 9 July 2015
    The 2015 hop harvest in the U.S. "will be the third highest total harvested acreage on record. Washington, with 32,205 acres for harvest, accounts for 73 percent of the United States total acreage. Oregon hop growers plan to string 6,807 acres, or 16 percent of the United States total, with Idaho hop growers accounting for the remaining 11 percent, or 4,975 acres strung for harvest. Acreage increased in all three States from 2014 and, if realized, both Washington and Idaho acres will be at record high levels."
    —Via Craft Brewing Business.

  • 5 July 2015
    The science of beer and food pairing: finding the affinity between flavor compounds in beer and those in food.
    —Via Matt Humbard, at A Ph.D. in Beer.

  • 5 July 2015
    "Don't waste your piss." A Danish music festival recycles urine to fertilize barley used to brew beer.
    —ViaDaily Mail.

  • 5 July 2015
    How many calories are in your beer? Use this formula: "cal per 12 oz beer = [(6.9 × ABW) + 4.0 × (RE - 0.1)] × FG × 3.55." Or, to approximate: multiply the beer's alcohol content percentage (ABV) by 2.5, and that by the number of ounces of beer.
    —Via Beer of Tomorrow.

  • 5 July 2015
    In May, the Beer Judge Certification Program (BJCP) released its 2015 Beer Guidelines. The first major revision since 2008, the guidelines list thirty-four categories of beer 'styles,' and one hundred-nineteen sub-categories. The BJCP was founded in 1985 to "develop standardized tools, methods, and processes for the structured evaluation, ranking and feedback of beer, mead, and cider," and to "certify and rank beer judges through an examination and monitoring process, sanction competitions, and provide educational resources."
    —Via BJCP.

  • 5 July 2015
    "Like grammar, beer styles have a functional use. They help us communicate. They are provisional agreements." Beer writer Jeff Alworth examines the utility and limitations of beer 'styles.'
    —Via All About Beer.

  • Clamps and Gaskets is a bi-weekly wrap-up of stories  not posted at Yours For Good Fermentables.com. Most deal with beer (or wine, or whisky); some do not.
  • The Clamps and Gaskets graphic was created by Mike Licht at NotionsCapital.

  • For more from YFGF:

07/28/2015 08:00 AM
Ghost Runners Brewery Releases Duathlon Black IPA
VANCOUVER, WASHINGTON July 27, 2015 – Ghost Runners Brewery is pleased to announce the release of Duathlon Black IPA, a beautifully balanced Northwest IPA united with the tradition of Old World English Ales. Duathlon is a dry Black IPA with a clean and bright beginning, medium mouth-feel, mild roast, and a bold hoppy finish. Duathlon […]

07/28/2015 08:00 AM
Fruity Beer
Featured Contributor Richard Grahn @BrewingAmerica Are Clever Craft Brewers Exploiting Your Grandmother’s Fruit Salad? I was recently pondering the proliferation of fruity-beers that seem to be taking the American craft beer scene by storm these days and this pondering has introduced a few questions in my mind. The first is obviously, who is drinking all this fruity beer? From there, I begin to wonder about the history behind this current craze and finally, I ask myself, where is all this going? The term “craft beer” is a…

07/28/2015 07:24 AM
Timberline completes two projects for Avery Brewing
Colorado-based Timberline Mechanical has completed design-build of Avery Brewing’s steam plant and chiller water plant.

07/28/2015 07:09 AM
Weltenburger Kloster Barock Dunkel

The post, Weltenburger Kloster Barock Dunkel, first appeared on The Barley Blog.

I’m a big fan of dunkels and any time I happen across a new one (especially from a German brewery I haven’t encountered before), it’s usually in the cart or basket with a quickness. Weltenburger Kloster Barock Dunkel is a brew I haven’t come across yet and as it’s billed as “the world´s oldest dark […]

The post, Weltenburger Kloster Barock Dunkel, first appeared on The Barley Blog.

07/28/2015 07:00 AM
GoodLife Dry-Hopped Firkin Tappin’ Benefting the National Brain Tumor Society
On Thursday, July 30th, The BeerMongers has teamed up with GoodLife Brewing to tap a very special firkin of Sweet As Pacific Ale. This firkin is something special as this version of Amarillo Dry-Hopped Firkin of Sweet As Pacific Ale that uses an unique blend of hops that will only be poured at The BeerMongers […]

07/28/2015 07:00 AM
Brewery Release: ID: Coming Soon ... Odell Piña Agria Sour Ale with Pineapple
Press Release

image courtesy Odell Brewing

Fort Collins, CO. – On July 31, 2015, Odell Brewing will celebrate the release of its newest Cellar Series brew, Piña Agria, a sour ale brewed with pineapple. Offered in 750ml cork & cage finished bottles, the Cellar Series of beers are bigger and bolder brews that push the boundaries of style, ingredients, and brewing techniques. They are a showcase of the brewers’ innovation and talent, and an outlet for creativity and experimentation.

Piña Agria is no exception. The recipe was inspired by Odell Brewing’s Maintenance Manager and home brewer, Matt Bailey, and his admiration for the balance of tart citrus and fruity sweetness pineapple contributes to food and beverage recipes.

image courtesy Odell Brewing“I always wanted to do a sour brew at home, but never had the resources, knowledge, or the yeast to do it well at home,” said Bailey. “For me, this is obviously a special beer, but it embodies what Odell Brewing is about...home brewing roots, collaboration from learning and working with a team, and the ability for anyone to try and brew what they want on our pilot system.”

Bailey’s brainchild evolved into a small, five barrel batch on the brewery’s pilot system and eventually a full Cellar Series release. Brewed with pineapple juice, Piña Agria is also fermented with the yeast and cultures Bailey hand selected from his favorite Friek barrel. The final brew is tart, slightly funky, and full of bright pineapple character.

Piña Agria will be available beginning in August throughout the brewery’s eleven state distribution footprint. The brewery will celebrate the release of Piña Agria in the Tap Room July 31 – August 2. Guests can enjoy samples of the brew, local food truck pairings, and live music by Keys and D’s on Sunday.

About Odell Brewing - Founded in 1989, Odell Brewing was started by Doug Odell, his wife Wynne, and his sister Corkie. Today, the culture of family and collaboration still thrives fostering a brewery full of beer-centric people. It is this passion for beer that inspires Odell Brewing to create quality, hand-crafted, innovative brews. As a regional craft brewery, Odell Brewing is committed to serving the communities in which it distributes by minimizing its environmental impact, sourcing local raw materials, and through its charitable giving program known as Odell Outreach. Odell Brewing is employee owned and was named a “Best Company to Work For” in 2013 by ColoradoBiz Magazine and is an award winning brewery, nationally and internationally: 2014 World Beer Cup® - gold for Runoff, 2013 Great American Beer Festival® - gold medal for 5 Barrel Pale Ale, 2012 Brewers Association Recognition Award, 2011 Great American Beer Festival® - gold medal for Friek, 2008 World Beer Cup® – gold for IPA. 2007 Great American Beer Festival® – gold medal for IPA.

07/28/2015 05:14 AM
5 Of The Sexiest Cocktail Bars In London
Not long a fan of the hotel bar, with their stuffy, uptight, over-styled and overpriced image, Alex, master dipsologist at foxandbeagle.com, checks out (without checking ...

07/28/2015 05:03 AM
Market consolidation: Ilkley Brewery
It'll be a good thing if and when some of the small breweries founded in the last few years start to amalgamate. It's what happened in the past, after all: the big brewing names of the 20th century came about through rounds of mergers between smaller companies over the course of many decades. In London (and, I suspect, in a few other parts of the UK) we have too many individual breweries

07/28/2015 04:15 AM
National Scotch Day: The History and Process of Scotch and Craft Scotch – Join the Celebration

Monday was National Scotch Day, and it’s a cause for celebration all week long. Scotch whiskey is created in a specific fashion, aged in oak barrels for a minimum of three years, with most aged considerably longer than that. Made from malted barley, Scotch was once called “usige beatha,” or the water of life in […]

The post National Scotch Day: The History and Process of Scotch and Craft Scotch – Join the Celebration appeared first on CrushBrew.

07/28/2015 04:03 AM
Beverage Camps for Adults

The days of archery camps, surf camps, and regular old summer camps where games of Capture the Flag fill the hours may be long gone, but don’t despair – there are new camps for adults in town, perfect for adults interested in wine-making, distilling, and brewing. Oenophiles have some camps that provide the ultimate wine-making […]

The post Beverage Camps for Adults appeared first on CrushBrew.

07/28/2015 03:05 AM
Georges still
More from the chairman of Georges, speaking at the company’s annual meeting.

Let’s start with an obligatory part of every brewery chairman’s speech: a moan about the level of taxation on beer.

Price of Beer
Successive Chancellors of the Exchequer again and again turned to taxation beer as an easy source revenue. In less than one year, an additional 1d per pint was imposed twice, and there has been only one reduction of 1d per pint in recent years.

In our opinion, not nearly enough, it has proved, to make any real difference. Four and a quarter millions of this reduction had to be found by the wholesale trade. The price of beer to-day is consequently much too high owing to excessive taxation. Materials have also increased in price.”
Western Daily Press - Friday 27 January 1950, page 4.

As we’ve already seen, the tax on beer rose sharply during the war, but continued to rise after its end. It fell a little in 1950 and again in 1951, but remained at the high level of 321s per standard barrel for the rest of the 1950’s. In 1939 it had been 100s (with a 20s rebate per bulk barrel).* And brewers had complained then that it was ridiculously high.

More about the post-war boom in bottled beer:

“Extensions are also being carried out to enlarge the cold rooms in the bottling stores, and also new bottling units are being installed to cope with the ever increasing demand for bottled beer.

The output of bottled beer last month was a record for the brewery, and our weekly sales of bottle beer now exceed the cask.

I should like to emphasise again this year that the duty on beer is much too high, representing as it does nearly 7d on each pint of bitter ale. In the last ten years the duty has increased from 104s to 343s per standard barrel.”
Western Daily Press - Friday 27 January 1950, page 4.

Georges appear to have been doing better than average with their bottled beer. Or worse than average with their cask. Because despite a big increase in the proportion of bottled beer, cask still formed the majority of sales.  Bottled sales had risen from less than 5% of the total in 1900 to 25% in 1939 and 35% in 1954**.

7d of tax a pint is a lot when you consider that the retail price of Georges draught IPA in 1949 was 1s 5d or 17d***. I think he’s underestimating the tax. At 343s 4.5d per standard barrel****, the tax on a beer of the average gravity for 1949 (1033.43) comes to 8.7d*****. Close to 50% of the retail price.

All the shortages and restrictions must have been at best frustrating, at worst quite depressing. Here are some more:

Country Hotels Suffer
Messrs Crockers and our managed houses, of which only have 14, have not done well in recent years. Possibly the Catering and Wages Act, certain clauses of which one reads in the Press, from time to time, may be altered, is largely responsible for this.

The shortage of petrol may also partly responsible, especially in country hotels where there have been in many cases serious decreases in the number of visitors.”
Western Daily Press - Friday 27 January 1950, page 4.

The Catering and Wages Act comes in for a lot of criticism from brewers. It seems to have set some sort of minimum wages. Obviously breweries, who owned lots of pubs, employed, albeit indirectly, lots of people in the catering trade.

I wonder if it was just a shortage of petrol that damaged the trade of country hotels. Or was it because no-one had any spare cash?

This next passage is dead handy. Because it allows me to calculate something.

“The company's licensees are again to heartily congratulated on the efficient way in which they have conducted their houses, during the past 12 months, in spite of many restrictions and difficulties, which seem to increase rather than diminish. It is even more difficult than usual to forecast the future prospects of the company, as in these days of uncertainty much depends on taxation, the cost of living etc. Your directors do not consider that the output can be maintained, much less Increased, unless there is a really substantial reduction in the beer duty, already referred to; last year over £2.5 millions was paid this company in this tax alone

Brewers should allowed produce a beer which is at least 3d per pint cheaper and at the same time be allowed sufficient materials to increase the average gravity.”
Western Daily Press - Friday 27 January 1950, page 4.

That’s quite a depressing message: expect sales to go down, not up. Though the impact would probably also depend on the margins on beer in different types of packaging. If they had a better margin on bottled than cask, overall revenues might have been stable. Unfortunately, I’ve no idea if that was the case.

You can tell he was really unhappy about the high beer tax. That’s the third or fourth time he’s mentioned it. I’m really glad he mentioned how much tax they’d paid in 1949. It allows me to calculate how many barrels they brewed. The calculation is slightly complicated by the fact that the tax rose halfway through Georges financial year, in April 1949. Assuming half at each rate and that their average OG was the same as the national one, I make it 232,664 bulk barrels. To put that into context, it’s 0.86% of the 26,990,144 barrels brewed in the UK in 1949******.

That's me done with Georges. I'll have to look for some more annual meeting reports. I love me a whingeing chairman.

* Brewers' Almanack 1955, p. 50 and Brewers' Almanack 1962, p. 48.
** "Brewing Theory and Practice" by E. J. Jeffery, 1956, page 330.
*** Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.
**** Finance Act 1949.
***** Brewers' Almanack 1955, p. 50.
****** Brewers' Almanack 1955, p. 50.

07/28/2015 02:09 AM
Beer In Ads #1630: Nothing So Good … For Good Company!
Monday’s ad is for Carling’s Black Label, from 1955. All it took was a shirt, a bowling ball, pin and whatever the hell is on top of the ball to make an abstract person holding a bottle of beer. In the mid-1950s, bowling was huge — a very high percentage of people not only bowled,...

[[Click through to the Bulletin for full content]]

07/28/2015 12:21 AM
CUB refreshes Pure Blonde
The new healthier version of pioneering low carb beer, Pure Blonde, is good news for the entire beer category, argues Carlton & United Breweries marketing director, Richard Oppy.

07/28/2015 12:20 AM
US craft beer continues growth
America's craft brewing industry has continued its strong growth in the first half of 2015, according to new data.

07/27/2015 11:54 PM
Beer jobs: Sales, Hawthorn Brewing — Melbourne, Sydney, Brisbane
Hawthorn Brewing Company requires a driven sales professional to take over the role of Area Manager in the Sydney market.

07/27/2015 06:57 PM
River North Quad XO Release Party this Saturday

(Denver, CO) – Deep within their towers of aging barrels, River North’s brewers uncovered a hidden gem. After stashing it …

The post River North Quad XO Release Party this Saturday appeared first on thefullpint.com.

07/27/2015 06:09 PM
Autumn Brew Review Tickets
…go on sale tomorrow (Tuesday) at noon. Now in its 15th year, Autumn Brew Review is one of Minnesota’s oldest and largest craft beer festivals. Tickets are $45 and with any luck, you can purchase them online here: http://www.tempotickets.com/abr. The Minnesota Craft Brewers Guild-sponsored festival is one of my very favorite festivals and if past ...

07/27/2015 05:01 PM
The Nostalgia Series: Every Day Is April Fool’s Day (Beer Yard 2004)
Long ago and far away, when we were young and excited and could all laugh at one another, April 1 was always a special day at the Beer Yard website (as it was and still is for many others), and … Continue reading

07/27/2015 05:00 PM
Brewery News: WA: Spokane: No-Li Brewhouse announces the 1st annual " 'KAN JamBEERee "
Press Release

Photo Credit: Geena Pietromonaco & No-Li Brewhouse

Spokane, Wash… Craft Beer. Food. Music. Games. Did we just describe the best day of the summer? Yup!  August 22, 2015, will be the inauguration of what No-Li Brewhouse hopes to become an annual celebration of craft beer culture in Spokane, the ‘KAN JamBEERee!
I’s have been dotted, T’s have been crossed, and it’s finally time to announce the guest breweries that will be partying in the ‘KAN!

·       Alameda Brewing Co. – Portland, OR
·       Base Camp Brewing Company – Portland, OR
·       Black Raven Brewing Company – Redmond, WA
·       Firestone Walker Brewing Company – Paso Robles, CA
·       Oakshire Brewing – Eugene, OR
·       Payette Brewing Co. – Boise, ID
·       Schooner Exact Brewing Co. – Seattle, WA

Each brewery will be pouring two specialty beers for attendees to enjoy. Though No-Li will reveal the line-up as it gets closer to the JamBEERee, there have been whispers of a possible Thai basil and mango infusion, maybe a cherry hibiscus libation, and, dare we say, a “dreamy” new brew from No-Li themselves!

Local food trucks, live music, Beer-lympics, and a dunk tank (yes, you read that right) top off the festivities that will help make this JamBEERee one for the books!
Stay tuned for the official list of the ‘KAN JamBEERee brews!

About The ‘KAN JamBEERee
Tickets for this beer bash are $20.  Upon entry, attendees will receive 5-4oz taster tokens and have access to 20+ specialty beers (additional drink tickets will be available for purchase).
For details, or to purchase tickets, please visit the No-Li pub or go online to www.bit.ly/nolikanjam.  More information is also available on the No-Li Brewhouse Facebook page.

About No-Li Brewhouse
Born & Raised in Washington’s Inland Empire, No-Li Brewhouse is an internationally award-winning brewery, crafting Spokane-Style beers with No Boundaries: innovative beers brewed with locally sourced ingredients. No-Li has won sixteen international awards, including a gold medal from the 2012 Great American Beer Festival. For more information about the beers, brewery and the pub, visitwww.nolibrewhouse.com, or follow us on Facebook/Twitter/Instagram @nolibrewhouse.

07/27/2015 03:59 PM
The Kosmos Heart Decanter
  This Kosmos Heart Decanter will be sure to get your aforementioned organ racing, and in turn your taste buds tingling with its contents. Made ...

07/27/2015 03:07 PM
Sixpoint Brewery releases 4BEANS Imperial Porter
Sixpoint Brewery (Brooklyn, New York) will have a new offering hitting Alabama shelves this week with the release of 4BEANS Imperial Porter.The folks at Sixpoint Brewery are one-upping their wildly popular 3BEANS Porter by adding a little more...
Poster artwork for 4BEANS Imperial Porter from Sixpoint Brewery

07/27/2015 03:00 PM
Brewery News: OR: Portland: Hopworks Urban Brewery and New Belgium collaborate to release Organic B-Side EP Peach Sour Ale
Press Release

image courtesy Hopworks Urban Brewery

Portland, Oregon, ... - Hopworks Urban Brewery and New Belgium Brewing are getting the band back together to create their second collaboration beer, Organic B-Side EP. This Peach Sour Ale is being brewed at Hopworks with members from both companies’ brewing teams and will be released at a Rooftop Party at Revolution Hall in Portland on August 19.

The name B-Side EP celebrates the B Corp Certified status earned by both sustainably-minded breweries as well as their love of bicycles and bike culture.

B-Side EP is a kettle soured ale made by brewing the wort on Friday and then letting it sit over the weekend in the kettle. On Monday the wort will be transferred to the fermenter where it will join with 50 pounds of organic peaches and dry hopped with juicy and bright organic Amarillo, El Dorado and Chinook hops.

EP refers to “Extended Peach” and also the extension of the project into Portland. The first collaboration brew, B-Side Organic Peach IPA, was brewed in Fort Collins and made its debut at the Oregon Brewers Festival earlier this week. It is available now at both Hopworks pub locations for a limited time.

image courtesy Hopworks Urban Brewery“As friends and B Corp allies, our B-Side EP celebrates our passion for beer as a force for good,” said Hopworks Brewmaster and Founder, Christian Ettinger. “New Belgium has long been an inspiration to myself and the HUB team because of their great beer and their commitment to sustainable brewing operations. It is a true honor to work together. In this playful collaboration we have taken our greatest combined skills and squeezed them into an organic beer that is packed with fruit and citrus aromas and flavors, and a tart finish.”

To help celebrate the brewing of the beer, brewers from both breweries created a playlist of their favorite B-Sides and EPs. Everyone is invited to join in and listen by tuning into our Spotify playlist.

To learn more about New Belgium Brewing, check out NewBelgium.com and for more info on Hopworks Urban Brewing, visit HopWorksBeer.com. Additional details on the release party will be announced as the dates get closer.

# # #

About Hopworks Urban Brewery
Hopworks Urban Brewery (HUB), a certified B Corporation, strives to revolutionize and inspire the brewing industry with practices that drive quality, protect the environment and improve the community we live in. Utilizing organic malts and a combination of locally-sourced organic and Salmon Safe hops, the company’s 20-barrel brewery produces 16,000 barrels of beer a year for HUB’s two brewpubs and for distribution throughout the Northwest. In 2015 Hopworks expanded its range of sustainably-made offerings with HUB Hard Cider and will open its third pub at the Pine St. Market in Downtown Portland. HUB is 100% renewably powered and “cradle to gate” carbon neutral.

About New Belgium Brewing Company
New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work and one of the Wall Street Journal’s Best Small Businesses. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, and one of World Blu’s most democratic U.S. businesses, and a Certified B Corp. In addition to Fat Tire, New Belgium brews ten year-round beers; Ranger IPA, Rampant Imperial IPA, Shift Pale Lager, Slow Ride Session IPA, Snapshot Wheat, Sunshine Wheat, 1554 Black Lager, Blue Paddle Pilsner, Abbey Belgian Ale and Trippel.

07/27/2015 02:52 PM
2015 St. Louis Craft Beer Week – Monday
Afternoon, all. Hopefully you had an awesome weekend and got out an had a chance to enjoy the 7th annual St. Louis Craft Beer Week. We have over 150 events taking place this year making this the biggest STLCBW so far. What do we need from you? We need you to go out and make these [...]

07/27/2015 02:05 PM
Beer Birthday: John Mallett
Today is John Mallett’s 51st birthday, John is the production manager at Bell’s Brewery in Kalamazoo, Michigan, a post he’s held since 2001. John has a great sense of humor and I recall a particularly side-splitting kvetching evening-long conversation with him and Fal Allen at CBC...

[[Click through to the Bulletin for full content]]

07/27/2015 02:01 PM
Patent No. 3594995A: Hop-Picking Machine
Today in 1971, US Patent 3594995 A was issued, an invention of Thomas Lee Evans and Charlie J. Soules, for their “Hop-Picking Machine.” There’s no Abstract, although in the description it includes this summary: This invention relates to hop-picking machines and, more particularly, to...

[[Click through to the Bulletin for full content]]

07/27/2015 01:51 PM
Winner of VIP Tickets to the iTAP CWE Strange Invasion II
Sorry for the delay, you’re probably eagerly awaiting to know who’s the winner of the  iTAP and Strange Donuts Strange Invasion II. Without further ado, the winner of the VIP tickets to this event is Kevin Carr (who loves the iTAP Soulard location.) Congrats to Kevin and thanks to everyone who entered. We have one more contest for all of [...]

07/27/2015 12:19 PM
Craft beer growth – sales numbers up, now over 3,700 breweries

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. None of this should come as a surprise, but the craft beer industry continued to grow in the first half of 2015. Sales numbers continue to rise as does the total number of craft breweries operating in the United States (now over 3,700). Mid-year data just released...

The post Craft beer growth – sales numbers up, now over 3,700 breweries appeared first on Beer News.

07/27/2015 11:55 AM
Craft beer showing no signs of slowing down in popularity
The Brewers Association, a trade organization dedicated to supporting and supplying information about the craft beer industry, has released its mid-year report on the health of the industry. In the first half of 2015, American craft beer production volume increased 16 percent according to the group’s press release. From January through the end of June […]

07/27/2015 11:53 AM
U.S. craft beer volume production up 16% through 1st half of 2015 to 12.2 mil bbls
The craft brewing industry has continued a strong pace of growth in the first half of 2015, according to new mid-year data released by the Brewers Association. Continue reading

07/27/2015 11:45 AM
Craft beer production up 16%
The craft brewing industry has continued a strong pace of growth in the first half of 2015, according to new mid-year data released by the Brewers Association. American craft beer (as defined by the BA) production volume increased 16% during the first half of the year. From January through the end of June 2015, approximately […]

07/27/2015 11:18 AM
Victory Brewing Kuhl Kolsch

The post, Victory Brewing Kuhl Kolsch, first appeared on The Barley Blog.

The Kölsch will always have a special place in my heart. As part of my wedding celebration (so many moons ago), my father-in-law brewed up a batch for friends and family. It was the perfect beer for such a warm May afternoon — and obviously part of a special day. As a result, I’m a […]

The post, Victory Brewing Kuhl Kolsch, first appeared on The Barley Blog.

07/27/2015 11:00 AM
Brewery News: CO: Boulder: Avery Brewing celebrates 21st year with party and new beer release.
Press Release

images courtesy Avery Brewingimages courtesy Avery Brewing

Boulder, CO — After 21 years of piecing together 6- and 8-car-garages in an industrial alley off Arapahoe Avenue, Founder and CEO Adam Avery was more than ready to build his dream brewery. In February, Avery opened the doors of his 67,000 sq. ft., $30 million brewery filled with the best brewing equipment available, including four new 850 hl fermentation tanks that nearly doubled the brewery’s capacity.

The former Avery facility had buckets strategically positioned under its leaky roof—at the new brewery, Avery engineers crane the roof off to bring in new equipment. Avery brewers joke that drain is now a verb, not just a noun, as they work in the comfort of “mission control”, where they monitor brewing operations from computers. “The best part about the new brewery,” says Avery Chief Barrel Herder Andy Parker, “is being able to smell the beer being made. The alley just smelled…really bad.”

In honor of their 22nd year, Avery Brewing is throwing an anniversary party celebrating their new home, craft beer, Boulder, and their anniversary beer, Twenty Two.

The beer label describes Twenty Two as a “100% Brettanomyces drie Fermented Dry-Hopped Wild Ale.” Brettanomyces—the wild cousin of the domesticated yeasts that humans have brewed with for thousands of years—can add flavors in beer lovingly described by brewers as funk, leather, and horse-blanket.

“The beer is wild and the party is gonna be wild, too!” says Avery. “To celebrate our new home, I’m pulling out 50 rare and vintage beers from my cellar to share with everybody.”

Avery’s brewers have experimented with drie wild yeast many times since 2006, when Avery brought the yeast from the Belgian brewery Drie Fonteinen.

“The only other beer we’ve ever made that was 100% fermented by drie was our fifteenth anniversary ale back in 2008,” says Parker. “With Twenty Two, we took it to the next level with dry-hopping.”

Avery Head Brewer Matt “Handtruck” Thrall says their 8 years of experimenting with the wild yeast really shows. “We know drie makes a lot of tropical fruit flavors during fermentation, so we knew that dry-hopping with the right hops could accentuate the fruity esters of the Bretts instead of beating them into submission.” He added, “It’s exciting to see beer drinkers embracing wild yeast and hops together. They’re both relatively new concepts in the brewing world, and using them in conjunction is really fun for us.”

At Avery’s 22nd Anniversary Party, folks will be able to try Fifteen Anniversary Wild Ale and Twenty Two Anniversary Wild Ale—the two 100% “Brett” fermented beers—side-by-side. “Fifteen is a showcase for wild yeast, for drie,” says Parker, “but Twenty Two is an evolution. I’m excited to compare the flavors. Plus, Fifteen is the best 7-year-old beer I’ve ever had.”

Parker is also looking forward to revisiting some of the “grape-beer hybrids” he’s made. “We added Cabernet Sauvignon grape must to Récolte Sauvage, and with Ross’s’s’ Melange, we used Chardonnay grape must, which was quite different. And I get to drink them side-by-side? Gunbarrel really is a place where anything can happen! It’s where the unicorns run free.”

Avery Brewing’s 22nd Anniversary Party is on August 8 from 4-8pm at their new brewery in Gunbarrel. Details and tickets are available at the brewery and at averybrew22.eventbrite.com.

07/27/2015 10:00 AM
The Revival of Speakeasies

In case you’ve missed it (and if so, read up!), the newest trend that has most dramatically given the bar scene across the country a new lease of life is vintage-inspired speakeasies. If history buffs and nostalgic critics are quick to rave against the high prices and frills that often surrounds these posh establishments, the […]

The post The Revival of Speakeasies appeared first on CrushBrew.

07/27/2015 08:26 AM
Cavalier IDPA
This weekend I again made it to the monthly IDPA match at Cavalier. The temperature was in the upper 70's when I left the house Sunday morning, but had risen to the upper 80's by the time I was shooting. That's not too bad for July in Virginia, especially with the occasional breeze that passed through.

The first stage was a quick stage with 6 paper targets and a couple of steel poppers. All targets were engaged from behind cover from several shooting positions. I had to take a couple make up shots on the steel, and again on the final target where I was attempting head shots. I still did okay on the stage, with zero down, but that was my clue that I needed to slow down and pay more attention to the front sight.

Stage two had seven targets and started in the center of a wall, where we first ran to the left to engage a couple targets, than across to the other side for a falling steel popper. After that we opened door in the center to engage a target from cover, before moving through the door to find other targets among the walls. I was down 1 for the stage

An interesting challenge was presented on Stage 3. You begin mid-stage, engaging a couple targets while retreating up range. Crossing the stage there was another target to be found. Finally, there were three targets that had to be engaged from behind both vertical and low cover through a picket fence. Once down and shooting under the "wall," only two of the targets could be seen. To engage the third, you had to shift positions to be further over to the right. Some of the younger, more nimble shooters shot the first two targets from kneeling, then dove into a prone position to find the last target. I chose to take a knee for the first two, and then make sort of a hop, switching knees, to the next position to finish. It may not have been graceful, but it got the job done with zero down on the stage.

Finding the last three targets behind some barrels and through the fence was somewhat difficult too. A number of shooters ended up engaging one of the first targets twice, and not engaging the final target at all. IDPA rules allow you to view the targets from the shooting positions, but you can't dry fire the stages and rehearse your positioning. That's something I've commented previously that I like about the sport, but this stage I was thinking I'd sure like to try it before I'm shooting!

Stage 4 required us to make short sprint before shooting and included the longest shots of the match. We started mid-bay, facing down range. At the start we had to run back up range to a table behind a barricade, where we had staged all our magazines. We drew and loaded the gun and engaged three targets from each side of the barricade.

The match ended with a really fast and challenging course of fire. Standing about 7 yards from two drop turners, the gun was holstered and the drop turner activation rope held in the weak hand. At the start signal you pulled the rope and drew the gun, or if you were thinking, drew the gun then pulled the rope, activating the targets. Quick shooting was required to get two hits on each target before they disappeared. I had a -1 and -3 hit on each, but at least got all four shots off and on paper.

I was pleased with my hits and time overall. Since I don't get much practice time on the range these days, each match is really a practice for the next. The match was a lot of fun, with some different challenges. It was also very efficiently and quickly run, our squad was done shooting by around 11:30. I found the "Classic Vinyl" station on the radio, turned it up loud, and had a pleasant drive home through the country side.

[ This content originated at Musings Over a Pint ]

07/27/2015 08:12 AM
BrewHug Self-Inflating Beer Bottle Protector

BrewHug Self-Inflating Beer Bottle Protector - CraftBeerTime.com

When most of us begin our craft beer adventure, we star […]

The post BrewHug Self-Inflating Beer Bottle Protector appeared first on CraftBeerTime.com.

07/27/2015 07:07 AM
Beer, cyclical change, and fundamental change
MONDAY BEER LINKS, MUSING 07.27.15 So this happened during the Beer Bloggers Conference in North Carolina: Keep Calm & Drink A Beer? http://t.co/1tL1WSLbSW pic.twitter.com/OzIR07qupY — heybrewtiful (@heybrewtiful) July 24, 2015 I may have missed other posts that resulted (feel free to send links) from representatives of AB InBev pouring Budweiser at the conference, but here’s […]

07/27/2015 06:55 AM
The Grist: the Mad Fermentationist, Brad Smith, HomebrewDad, Jon Abernathy

Missed ’em? Here are the best homebrewing blog posts published during the week of 20.07.2015 – 26.07.2015. The frugal brewer The Mad Fermentationist: Homebrewing is a hobby that always has a shiny new piece of gear to buy with your beer money. I remember when I brewed my first batch of beer. I was living in […]

Read more articles like The Grist: the Mad Fermentationist, Brad Smith, HomebrewDad, Jon Abernathy on Grizzly Bear Loves Kölsch..

07/27/2015 06:34 AM
Guest blog: Craft beer? The bubble has burst
I asked regular commenter Arthur Scargill to back up his assertion that the craft beer bubble has already burst, made in the discussion that followed this post. Here's his response: Craft beer is over. There, I've said it. We can now take off the lumberjack shirts and woolly hats, shave off our beards, wash the tattoos off with a big bar of soap and just get on with our otherwise meaningless

07/27/2015 03:59 AM
Two Fingers Aurelio 4.8% ABV
'Aurelio' is a 'Golden Artisan Beer' from the "Two Fingers Brewing Company". Why the 'Two Fingers'? Well they donate all their profits (at least 10p (or about 15 U.S. cents) per bottle to the UK Prostate Cancer charity.

07/27/2015 03:39 AM
Beers without borders
You have to admire the international outlook of Carlow Brewing. Following on from a Japanese-themed Sorachi Ace IPA earlier this summer, two new beers produced in collaboration with brewers from abroad invited to the international crossroads that is Bagenalstown.

I met both beers at an event in 57 The Headline, to celebrate the visit of Virginia's Starr Hill brewery, but before those proceedings commenced I had a pint of Lublin to Dublin Milk Stout, the second in a series with Poland's Browar Pinta. Anyone expecting a janglingly sweet milk stout is in for a surprise. At 6% ABV this is serious business, and while the lactose sugar is certainly present, it combines with the dark malt to create a sumptuously smooth milk chocolate effect yet still maintaining a roast bite on the end. It pulls a surprise special move with the hop additions, bringing at first a floral Turkish-delight element which then builds into a proper hoppy juiciness as it goes down. This is all stout, but I really liked how it touches on a few amber ale buttons too.

At the main event, Wayne "Irish Beer Snob" Dunne hosted a panel discussion between Seamus and Conor from Carlow and Brian and Robbie of Starr Hill, comparing notes on their respective breweries and beer scenes. The visitors had brought a couple of examples of their work to taste, so I got to try Little Red Roostarr, Starr Hill's "coffee cream stout". The coffee isn't mucking about in the aroma here: a massive waft of fresh-brewed hits the nostrils straight away. Underneath, it's a very sweet and creamy beer. There's a proper roasted-grain edge to it but overall I found it just a little too sweet to be enjoyable.

And also floating around there was Starr Hill Reviver, which is a red IPA with a huge grapefruit aroma. The flavour is more malt-driven, with a sweet and almost meaty caramelised crystal malt character, but plenty of citric bitterness as well. Brewer Robbie says that when he brews established beer styles he does it by the book, but I don't know if red IPA is in the book yet. Something a bit like American amber ale, only a little bitterer is possibly how it would be described, and this certainly meets that specification.

The guys also brought along a pitcher of their collaboration brew, then just a couple of days in the fermenter but already showing promise.

A little over a week later the beer was finished, and Carlow Brewing's PR folk kindly sent me a couple of bottles. Foreign Affair is also badged as a red IPA and is a modest 4.8% ABV. It's a perfect clear shade of copper, topped by a loose-bubbled head from what proved to be pleasantly low carbonation. The aroma doesn't exactly leap out, but there's good stuff present: peaches, shading to grapefruit, and just touching on heavier piney dank, all done using the Falconer's Flight hop blend. These are joined by a generous dose of coffee in the flavour, but that's really all the malt does: there's none of the toffee or marzipan one often finds in American-style amber ale and the texture is light. I like it. That dry and citric hop bitterness is complemented nicely by the dry coffee roast, and while it's assertively bitter it remains quite easy and refreshing drinking. One to enjoy young, I'd say: the 14-month best-before date printed on the neck is perhaps ill-advised.

Conor and the guys at Carlow Brewing certainly seem to be on top of their game at the moment. How generous of them to share their acumen with others.

07/27/2015 03:05 AM
Adnams LA and LBA 1947 - 1959
Yes, I am doing Adnams Pally Allies. I know I promised them. Sort of. And I almost occasionally come through with my promises.

Throughout most of this period Adnams only brewed one Pale Ale, with the imaginative brew house name of PA. Wonder how they came up with that one? In 1947 they briefly brewed something called LA (presumably standing for Light Ale). Though as it looks much like the PA, I don’t really think it was a different beer.

In the last four years we’re covering there was something called LBA (Light Bitter Ale) which had a gravity a few points lower than PA. There’s such a small difference it hardly seems worth it. Though British brewers are still wont to brew multiple Bitters with tiny differences in gravity.

It would be nice to know in which form LBA was sold. It could have been a draught beer but my money would be on it being a bottled-only beer sold as Light Ale. For a beer of such modest gravity, a pound of hops per barrel is quite a lot. The attenuation isn’t great for most examples of LBA: under 70%. Which leaves it under 3% ABV. You weren’t going to get very pissed in a session on that.

Moving on to the grist, it’s pretty simple: pale malt and sugar. Except for in 1947 when there’s a little flaked barley. That’s a hangover from the war years when brewers were forced to use some flaked barley by the government. The reason was a very basic one. Flaking required less energy than malting. I’m not sure what Hydrol is. It could possibly be a form of glucose.

There’s very little to say about the hops, other than that they’re almost all English. The logs give no indication of the variety, or even the region in which they were grown.

Adnams LA/LBA 1945 - 1959
Date Year OG FG ABV App. Atten-uation lbs hops/ qtr hops lb/brl boil time (hours) boil time (hours)
3rd Jun 1947 1034.0 1008.3 3.40 75.56% 7.58 1.00 2
7th Sep 1956 1031.0 1010.5 2.71 66.05% 8.00 1.02 2
1st Aug 1957 1032.0 1010.0 2.91 68.84% 8.00 1.00 2
10th Jan 1958 1032.0 1008.3 3.13 74.03% 7.47 0.98 2
2nd Dec 1959 1031.0 1009.4 2.86 69.62% 7.82 1.01 1.58 1.5
Adnams brewing records held at the brewery.

Adnams LA/LBA grists 1945 - 1959
Date Year OG pale malt PA malt flaked barley no. 1 sugar Hydrol hops
3rd Jun 1947 1034.0 87.27% 5.45% 7.27% English
7th Sep 1956 1031.0 89.19% 10.81% English
1st Aug 1957 1032.0 89.19% 5.41% 5.41% English
10th Jan 1958 1032.0 85.71% 9.52% 4.76% English
2nd Dec 1959 1031.0 85.07% 8.96% 5.97% English, Styrian
Adnams brewing records held at the brewery.

PA next. I had intended including it here but ran into arsing issues.

07/27/2015 01:43 AM
Beer In Ads #1629: The Goodness Of Malt & A Match
Sunday’s ad is another one for the Barley and Malt Institute, also from 1959. This is the sixth ad I have from the now defunct trade group for barley growers. In this one a man sitting a bar, with the evening newspaper and bowl of pretzels in front of him, lights a match to fire...

[[Click through to the Bulletin for full content]]

07/26/2015 11:25 PM
Quiet Deeds earning drinkers’ respect, says brewer
Beer drinkers who have revisited the Quiet Deeds beers in recent months are likely to have been pleasantly surprised, according to head brewer Bobby Henry.

07/26/2015 02:17 PM
Team Left Hand hosting fundraiser for MS Society
Since 2008, a group of Left Hand Brewing Company employees and friends have banded together to help put an end to Multiple Sclerosis by supporting and raising funds for several MS bicycle rides around the country. One of these supporters is Brown Distributing Company’s Carolyn Graham. A long-time Jacksonville resident, Graham has been a powerhouse […]

07/26/2015 02:01 PM
What’s Going On Here?
I am not abandoning this site, but since I can’t find the time or much inclination to post regularly here these days, I figured I might shift the focus a bit and, in addition to the occasional brand new post, … Continue reading

07/26/2015 01:44 PM
The Nostalgia Series: (from American Brewer 2007)
DIFFERENT STROKES, DIFFERENT COASTS How craft brewing grew on either side of the country. By Jack Curtin It began, most of us agree, with Fritz in 1965, sitting at the Old Spaghetti Factory in San Francisco’s North Beach, sipping his … Continue reading

07/26/2015 05:34 AM
The Craft Beer Cycle
Well done to American beer writer Lisa Grimm for producing this fantastic graphic. My own journey back to a common sense approach to enjoying beer has been very similar: I first took a real interest in beer when I lived in Prague (2003-4). When I got back I made sure I stuck to British beers of equivalent quality, and in practice that meant cask ale. I then started to enjoy Belgian beer, in

07/26/2015 03:05 AM
Dutch Lager Styles 1870 - 1960 (part six)
Heineken’s wholesale prices  1904 – 1911
That wasn’t Heineken’s complete range of beers. It looks as if there were some beers which were only produced in Amsterdam: Gerste, Münchener and Export.

Heineken wholesale prices 1904 - 1914
beer type cents per litre
Gerstebier 8
Lager 8
Rotterdamsche Gerste 11
Münchener 14
Export 14
Beiersch (donker) 13
Pilsner (licht) 13
Bock 15
1904-1914 - "Korte Geschiedenis der Heineken's Bierbouwerij Maatschappij N.V. 1873 - 1948" (p.218)

My guess would be that the Gerste was a lower gravity version of the Gerste brewed in Rotterdam, that is a dark, bottom-fermenting beer which wasn’t lagered. Export must be a type of Dortmunder, with a gravity of around 14º Plato. Münchener I suppose was a stronger version of Beiersch, again with a gravity of around 14º Plato.

Comparative prices in 1911

In this 1911 pricelist, you can see the relative prices of different types of Lager:

Price relative to ABV
Beer ABV price per bottle cents per 1% ABV % cheaper than Pils
Gerste 3.7 11 2.97 26.14%
Lager 3.4 9 2.65 41.67%
Pils 4.8 18 3.75
Advert in Rotterdamsch Nieuwsblad, 16th September 1911, page 4.

Rotterdamsch Nieuwsblad, 16th September 1911, page 4.

Pilsener was, relative to its alcoholic strength, the worst value for money, as this table demonstrates:

Pils was 26% more expensive per unit of alcohol.

07/26/2015 12:00 AM
A Tasting Tour of Yorkshire’s Beers and Ales
Exploring the world of local brews that feel as much a part of the region as its moors and old textile mills.

07/25/2015 12:37 PM
Pelican plans to open a new brewpub in Cannon Beach, Oregon
Pelican Brewing Co. announces they'll be opening a new pub and brewery in Cannon Beach, Oregon. This new brewpub will be located at 1371 South Hemlock St. Continue reading

07/25/2015 11:00 AM
Hideout Brewing Bubble Gum IPA: Beer Review
I’m a guy that is willing to try pretty much any beer at least once, and recently I’ve been seeing an influx of beers showing up in my neck of the woods brewed by Hideout Brewing Company.   I had heard a bit about Hideout Brewing and they were already on my expansive “to visit” list of breweries that are on the west side of Michigan, seeing their bottles starting to distribute to the east side of the state was a welcome surprise. Over the last…

07/25/2015 10:32 AM
Thuringia in the DDR
I came across a dozen printed pages yesterday. One of the first thing I wrote about beer. Way back in 1990.

Never been published before. Not much point publishing it now, as it's a guide to beer in Thuringia in 1990. I suppose it has some historic value, as it records an odd time. When the wall was down, but the DDR was still an independent country.

And it's a few easy blog posts. No need to think up lorts of new words. I've regretted my commitment to post daily since, er, just about since I made it. I'll be able to spin at least half a dozen posts out of this old crap. Sorry, classic, rediscovered early writings.

Let me know what you think of it.

"Thuringia in the DDR
Thuringia, which now forms the southwestern corner of the DDR, consists, approximately, of the 'bezirk' of Suhl, Erfurt and Gera. Its landscape is dominated by rolling hills and forests, still containing much wildlife, which contrast sharply with the grim, industrial image of the DDR. The Thuringer Wald in the south is an area of particular natural beauty. Only the northeast, in the region of Jena and Gera, is spoilt by the more obtrusive presence of industry. The countryside is dotted with villages of ancient half-timbered houses, seemingly almost untouched by the 20th century. For the most part these are still real living communities rather than groups of city commuters trying to rediscover rural life. Consequently most villages still have a baker's, butcher's and, of course, a pub.

From 1920 to 1952 Thuringia was a 'land' or state (and should be again as of late 1990 when the DDR becomes a federal state) with its capital in Weimar, then later in Erfurt. There are many other attractive towns, some unfortunately wearing their age badly, and most of any reasonable size have a brewery.

Thuringia has a long history as a brewing centre and still boasts one of the largest concentrations of the country's 250 or so breweries. Unsurprising, given that Franconia, with the greatest density of breweries in the world, is just over the border in the Federal Republic. The beers from any given brewery beers are usually only sold in the local area. This admirably decentralised approach does however have the disadvantage that, in any given town, 90% of the pubs seH the same beer. An exception to this are the 'spezial' or 'delikat' beers from certain breweries (such as Apolda or Braugold), which are sold as premium products and tend to be found in posher outlets all over Thuringia. An interesting development as a result of the border being opened, is the appearance, albeit at treble the price of the local stuff, of West German beer in both shops and pubs. A disadvantage of the open border is that you may be competing for pub space with crowds of W. Germans attracted by the, for them, laughably low prices in the DDR."

As I said earlier, there's a lot more of this.

07/25/2015 10:01 AM
Pic(k) of the Week: Fobbing at the tut.
Fobbing at the tut

A volcanic beer shower when tapping a cask? Uh, no. That's the result of an unskilled publican, tapping with macho posturing. A skilled cellarman, who understands how to properly handle and condition a properly-brewed cask ale, rarely will be bathed in beer.

And, contrary to much opinion,
cask conditioned beer should never be flat. A certain amount of carbon dioxide must be retained in the beer to give it liveliness on the palate; this is the "condition" sought by the cellarman, and without it the beer can become flat and lifeless. The flavor of the beer is materially affected by the secondary fermentation.
The Oxford Companion to Beer: Oxford University Press, 2012.

The photo above was taken, in Baltimore, Maryland, on 16 May 2009, at a festival at a brewery then known as Clipper City Brewing Company (and now known as Heavy Seas Beer).

Excess carbonation (and beer) was fobbing through a soft spile (made of bamboo) which the cellarman had earlier inserted into the tut (an indentation) in the top shive bung of the firkin (a cask holding 10.8 U.S. gallons). When the fobbing dissipated, and only then ... was the beer ready to be drunk.

And it was.

  • Pic(k) of the Week: one in a weekly series of personal photos, usually posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Canon PowerShot SD400.
  • Commercial reproduction requires explicit permission, as per Creative Commons.

  • For more from YFGF:

07/25/2015 06:38 AM
The best Adnams beer I've ever tasted
I have a soft spot for Marks & Spencer beers. There was a time (around 2006, I think) when most Fridays I used to pick up a bottle of their Carlow Irish Stout at lunch. If I wasn't busy I'd sup it in my office as I looked out from the 22nd floor over London. Over the years the M&S own brand beer range has got bigger and bigger. I like how the names of the actual breweries have become more and

07/25/2015 03:05 AM
Bottled Stout in the 1950’s – Strong Stout
This is the first of many posts about bottled Stout in the 1950’s. I hope you can contain your excitement.

To make things more manageable, I’ve created my own categories based on gravity and degree of attenuation. Pretty arbitrary, I’ll admit. But this is my party and I can do what I like. Including crying. And making up styles when I feel like it.

The biggest surprise is how many strong Stouts were still knocking around after WW II. There are six different brands with gravities over 1070. Kicking off with the granddaddy of them all, Barclay’s Russian Stout. Which had returned to its classic 1100 OG. In the early 1950’s it’s the only beer I can think of which still retained its 19th-century strength. Hang on. That 1958 Guinness FES is another.

The Bass and Worthington examples are obviously the same beer: P2. Just as Bass Red Triangle and Worthington White Shield were the same beer. I’m not sure why they insisted on keeping both brands long after the beers had become the same. Something similar was going on at Watney, where they were still branding Stouts as Reid when the brewery had been closed for half a century.

Royal Jubilee Stout played a key role in the merger mania of the 1950’s. Hope & Anchor of Sheffield wanted to sell it in Canada and struck a deal whereby they brewed Canadian Black Label Lager under licence in return. This drew the UK market to the attention of Eddie Taylor, owner of the Black Label brand. He’d been successful in merging brewing operations in Canada and saw an opportunity to do the same in Britain.

During the 1950’s Taylor built the UK’s largest brewing group, United Breweries, which eventually became Bass Charrington. Other large brewers didn’t want to get left behind and went on a takeover spree, too. By 1970, British brewing was dominated by 7 large groups: Allied breweries, Bass Charrington. Courage, Scottish & Newcastle, Watney and Whitbread. And Guinness, of course.

You’ll note that most of the stronger examples in the table have pretty decent attenuation.  I suppose you could say, in the case of Russian Stout, by cheating. With a secondary Brettanomyces fermentation measured in years, it was always going to be a dry beer. The same is probably true of Guinness FES, which I still believe was at least partially aged in vats.

I struck by how good value Russian Stout was. It’s the same price – 45d per pint – as the Bass, Murray and Castletown Stouts which are all much weaker. If you think that it took more than two years from mash tun to glass, that’s impressive.

Considering that I used attenuation as a criterion for selection, I’m surprised that there’s a Milk Stout and  a Sweet Stout in this set. The names allocated to Stouts in the 1950’s do show a trend towards sweetness. Things like Glucose Stout or – a real favourite this one – Nourishing Stout.

One last point. None of these even vaguely resembles the very sweet, low ABV beers British Stouts were supposed to have become around 1900, if you’d believe many beer historians.

Bottled Stout in the 1950's - Strong Stouts >65% attenuation
Year Brewer Beer Price size Acidity OG FG ABV App. Atten-uation colour
1953 Barclay Perkins Russian Stout 22.5d half pint 0.08 1101 1018 10.97 82.18% 1 + 25
1950 Barclay Perkins Russian Imperial Stout 22.5d half pint 0.11 1100.1 1021.1 10.41 78.92% 1 + 19
1955 Bass Imperial Stout 0.34 1078.8 1018.4 7.90 76.65% 375
1955 Worthington Imperial Stout 0.17 1078.2 1017.3 7.97 77.88% 325
1953 Bass Imperial Stout 15d nip 0.08 1078.2 1025.1 6.90 67.90% 1 + 20
1953 Samuel Smith Sam's Extra Stout 1/2d half pint 0.06 1077.8 1020 7.54 74.29% 1 + 13
1958 Guinness Foreign Extra Stout half pint 0.12 1074.4 1015.9 7.65 78.63% 250
1950 Watney Reids Stout 0.10 1072.9 1021 6.75 71.19% 1 + 14.5
1955 Watney Reids Stout 0.05 1072.1 1018 7.06 75.03% 325
1955 Guinness Export Stout half pint 0.04 1071.4 1013.3 7.61 81.37% 175
1950 Unknown Imperial Stout 0.16 1066.8 1017 6.49 74.55% 1 + 19
1955 Murray W Export Stout 1/3d nip 0.05 1064.6 1015.8 6.36 75.54% 350
1953 Castletown Manx Maid Stout 1/3d nip 0.06 1064.1 1022.3 5.41 65.21% 1 + 18
1950 Tennent Milk Stout (Export) half pint 0.16 1063.2 1020 5.60 68.35% 1 + 17
1955 Castletown Manx Oyster Stout 0.05 1063 1013 6.53 79.37% 250
1955 Hope & Anchor Royal Jubilee Stout half pint 0.06 1059.5 1019.9 5.13 66.55% 325
1953 Brickwoods Black Bricky 1/- nip 0.06 1054.8 1015.5 5.10 71.72% 1 + 11
1953 Young & Co No. 1 Stout 11d nip 0.07 1052.1 1016.3 4.64 68.71% 1 + 69
1956 Hammonds Senior Sovereign Sweet Stout 1/3.5d half pint 0.06 1050.4 1016.2 4.43 67.86% 300
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.

Let’s move on to the second set. More than half of the examples are only just below my arbitrary ceiling for this group. One, Bass Imperial Stout, also appears in the other table. Of the five examples with attenuation below 60%, it’s significant that two are Scottish. Scottish Stout genuinely seems to have gone mostly sweet quite early. From what I’ve seen in brewing records the trend started in the 19th century.

Archangel Stout must have been an interesting drink. With an FG of over 1040º - that’s higher than the OG of many Stouts – it must have been quite treacly. Which is just how an Arctic Ale is supposed to be.

Would you be allowed to call a beer Export Vitamin Stout today? I doubt it. They probably wouldn’t even let Nourishing or Invalid Stout pass, the miserable bastards.

Notice how few beers there are in this group. You could argue there are only really five. Which is all there would be left if I shifted the boundary from 65% to 63% attenuation.

Bottled Stout in the 1950's - Strong Stouts <65% attenuation
Year Brewer Beer Price size Acidity OG FG ABV App. Atten-uation colour
1953 Simonds Archangel Stout 16.5d nip 0.05 1084.6 1041.2 5.57 51.30% 1 + 10
1956 Bass Imperial Stout 18d nip 0.06 1077.5 1027.9 6.43 64.00% 350
1950 Calder Alloa Milk Stout 0.07 1069.3 1029.7 5.10 57.14% 1 + 14 B
1958 Hope Brewery Export Vitamin Stout 15d nip 0.06 1066.2 1024.2 5.25 63.44% 300
1956 Steward & Patteson Stout 1/3d nip 0.05 1064.6 1027.4 4.79 57.59% 350
1953 Steward & Patteson Double Stout 1/2d nip 0.08 1063.8 1031.4 4.16 50.78% 1 + 31.5
1955 Truman Stout 0.06 1062 1022 5.18 64.52% 225
1957 Tennent ???? Brand Stout half pint 0.06 1059.4 1020.8 4.99 64.98% 300
1953 Bellhaven Heavy Stout 1/3d nip 0.05 1059 1029.6 3.77 49.83% 1 + 16
1956 Whitbread EMS half pint 0.06 1056.7 1020.3 4.71 64.20% 325
1956 Atkinsons Double Punch Stout 1/3.5d half pint 0.05 1051.8 1018.9 4.25 63.51% 500
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/001.

We’ll be looking at some weaker Stouts next time.

07/25/2015 01:14 AM
Goose Island Migration Week 2015 Recap

– Cleveland, Ohio Goose Island is one of our favorite breweries here at the BRC. Yes, yes, we know, “They sold out to AB-InBev!” – we get it. While the status of their ownership is controversial amongst craft beer lovers, it would be nearly criminal to claim that Goose Island fails to put out some of

The post Goose Island Migration Week 2015 Recap appeared first on The Brew Review Crew.

07/24/2015 09:09 PM
Angel’s Envy Rye Case, Not Going Away
Those three little words, above (CRAFTED BY HAND), are causing a ruckus for Angel’s Envy Rye, in Judge Aspen’s court in Chicago. In the great whiskey wars commencing in 2014, Maker’s Mark had a great day, here, in May. By contrast, Angel’s Envy had a much less propitious day early this week. A federal judge […]

07/24/2015 05:00 PM
Five O'Clock Friday: George Thorogood
Mood music.

Better yet, invite a friend.

[ This content originated at Musings Over a Pint ]

07/24/2015 04:51 PM
10 Fierce Cocktails To Celebrate National Tequila Day
          1. The Milagro Freshest Margarita Milagro Did you know that 91% of people prefer fresh margaritas over those made with a pre-packaged mix? If you fall in this category, “The Milagro Freshest Margarita” recipe is the perfect mix of classic cocktail with a creative twist. The Milagro Freshest Margarita Recipe 2. CRUZ […]

07/24/2015 04:13 PM
Upper Hand Brewery to release 906 Ale in celebration of Michigan’s Upper Peninsula

ESCANABA, Mich. – Upper Hand Brewery is pleased to announce the upcoming release of 906™ Ale (9.06% ABV). An Imperial Red Ale brewed in celebration of the 906 area code, the beer’s name is a tribute to Michigan’s Upper Peninsula, where the brewery calls its home. This huge, hoppy ale features an explosive hop profile

The post Upper Hand Brewery to release 906 Ale in celebration of Michigan’s Upper Peninsula appeared first on The Brew Review Crew.

07/24/2015 03:24 PM
Midwest Belgian Beer Fest: Need to Know Info
With the 2015 Midwest Belgian Beer Festival kicking off tomorrow, Perennial has put together some info that you need to know about tomorrow’s festival. General: Event begins at 12:00PM. MWBBF staff may begin taking tickets, checking IDs, applying wrist bands, and providing glasses before that time, but no beer will be poured before noon. The Moto Museum is [...]

07/24/2015 02:05 PM
2015 St. Louis Craft Beer Week – Saturday and Sunday Events
Good afternoon, all. Unless you’ve been living under a rock, you all know that tomorrow begins the 6th annual St. Louis Craft Beer Week. We have over 150 events taking place this year making this the biggest STLCBW so far. What do we need from you? We need you to go out and make these events [...]

07/24/2015 02:00 PM
Stewart's Big Blowout Festival is tomorrow - so here's a fun look back
Here on the eve of the 20th Anniversary Festival at Stewart's Brewing Company in Bear, Del. my tunneling around the archives of The Brew Lounge uncovered these goodies that will help get you in the proper state of mind for the party. First up, circa 2008, an interview with Ric Hoffman - brewer of roughly 15 years at Stewart's - one of the self-determined better interviews that I did over the

Home | Competition | About Us | Library | Brewing Info