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BREW NEWS

10/23/2014 01:01 AM
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’.....

10/23/2014 01:01 AM
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

10/23/2014 01:01 AM
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!

10/23/2014 01:01 AM
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.....

10/23/2014 01:01 AM
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!

10/23/2014 12:42 AM
Tricks Wholesalers Use, a Pay-to-Play Follow-up
Earlier this week, Dann Paquette made some pretty incendiary claims about how breweries got tap handles in certain Boston pubs: by paying for them.  After I posted on it, a few people emailed to give some insight into their experiences here.  I know all these people and can vouch they are who they say they are--but for obvious reason ...

10/23/2014 12:09 AM
Beer In Ads #1351: From The Land Of Sky Blue Waters
Wednesday’s ad is for Hamm’s, from 1951. This is from a series of billboard ads from the same year I stumbled upon, though I’m sure the originals in color are more spectacular. In this Hamm’s ad, using their iconic tagline “From the land of sky blue waters,”...

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

10/22/2014 11:08 PM
Bowen’s Island Oyster Stout next canned offering from Holy City
Holy City’s seasonal Bowen’s Island Oyster Stout will join the brewery’s growing lineup of canned offerings next month, the brewery announced Friday. The oyster seasonal beer is a 5.8% Irish dry stout brewed with two bushels (45-60 lbs.) of oysters per 15 BBL batch collected from Bowen’s Island outside of Charleston. ...

10/22/2014 10:43 PM
The Quest for Range Time
There's been no shortage of beer blogging recently, but time for the second topic listed up there in the header has been sorely lacking. I've been lamenting about this situation with family and friends, but this evening I was reviewing my shooting and practice journal, and it really hit home — I need to get out to the range more!

There was a time when I'd manage two or three matches in a month, and at least one range trip for practice each week. Just this past July I squeezed in four matches! Then in August, I did one match, and hit the practice range just twice. September faired slightly better when there was time for not one, but two matches. However, there was but a single practice session at the range the entire month, although we did take a fun class in September so that counts as practice too. 

So here it is, the waning days of October, and I've been to the range just twice. They tell me shooting is a perishable skill, so I fear there may be cobwebs on more than just my range box.

I think I may need to take a little time off from work to rectify this situation. Yes, that's the ticket...


[ This content originated at Musings Over a Pint ]


10/22/2014 10:38 PM
Redhook Celebrates 3 Decades of Winterhook
SEATTLE – OCTOBER 22, 2014 – When Redhook Brewery introduced its first batch of Winterhook Ale in 1984, the Billboard Hot 100 read like a list of what would become karaoke’s greatest hits – Hall & Oates, Wham!, Billy Ocean, and Madonna were on top. 30 years and 30 recipes later, Redhook announces the release […]

10/22/2014 09:48 PM
American Cream Ale Recipe Changes

American Cream Ale is a favorite beer style of mine. Its the only American style I brew that competes with the English styles I brew most of the time. American Cream Ale is a great beer for the craft beer uninitiated. And for craft beer lovers, American Cream Ale is still a great everyday any […]

Read the original article American Cream Ale Recipe Changes and other Brew Dudes posts.



10/22/2014 09:34 PM
New Brewery Opens In Downtown Greensboro
WFMY News 2 New Brewery Opens In Downtown Greensboro WFMY News 2 According to a report on the Triad Business Journal, the brewery along with another new restaurant opening Friday, Spice Cantina, have been in the works for a couple months. They're a part of the redevelopment activity south of the railroad tracks in ...

10/22/2014 07:58 PM
Where To Drink Pumpkin Beer In DC (Map)
Bustle Where To Drink Pumpkin Beer In DC (Map) DCist.com Pumpkin beers have only become particularly popular in the last three decades. As Cindy Ott, author of the book Pumpkin: The Curious History of an American Icon, explained in a recent interview, pumpkin ales weren't “treasured” when they first emerged. How to DIY a P ...

10/22/2014 07:29 PM
Laurelwood Brewing Co. Hires New Brewmaster
Portland, OR – Laurelwood Brewing Co. is happy to announce the hiring of new brewmaster, Shane Watterson.

10/22/2014 07:00 PM
Pizza Port Brewing to expand product presence to Nevada
US-based establishment Pizza Port Brewing will expand its product presence to Nevada, under a partnership with Southern Wine & Spirits of Nevada.

10/22/2014 07:00 PM
Golden Road Brewing expands product range with new stout
US-based establishment Golden Road Brewing has expanded its product range with the introduction of new Back Home Gingerbread Stout.

10/22/2014 06:45 PM
Happy Landings with Baerlic Brewing
Baerlic Brewing Co. of Southeast Portland, Oregon is hosting an event on October 24, 2014 to celebrate the life and death of Evel Knievel, and of course they’re doing it in style. The event entitled “Happy Landings,” will feature a plethora of motorcycle art and epic bikes on display. Costumes are optional but definitely encouraged. In honor of the daredevil himself, See See Motor Coffee Co. has teamed up with Baerlic to unveil Primeval Knieval, a daring cold pressed coffee beer with a wicked orange zest.

10/22/2014 06:28 PM
Indiana’s Craft Beer Scene Continues To Boom
Indiana Public Media Indiana's Craft Beer Scene Continues To Boom Indiana Public Media It's hard to imagine you've ever been faced with more options when going out to pick up a six pack. Overall beer sales are down, but craft beer sales are up more than 17 percent. The craft beer industry has grown by nearly 20 percent in the last year ...

10/22/2014 05:24 PM
When The Food Babe Talks, No Questions
This would almost be funny, if I didn’t consider her misinformation so dangerous. Oh, and a h/t to Maureen Ogle for this one. Dr. Kevin M. Folta, who is the chairman of the Horticultural Sciences Department at the University of Florida, writes on his blog, Illumination, about a recent visit...

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

10/22/2014 05:17 PM
Colorado Beer News 102214
Colorado Beer NewsToday is CAPS LOCK DAY. There's a seldom used button on your keyboard called the Caps Lock key. When pressed it turns everything into capital letters. When used online during chat sessions, it is generally considered as shouting and is widely discouraged. However, this is the one day a year where the use of the Caps Lock key is actually encouraged. GO AHEAD AND SHOUT! Just be sure to turn it off later on. Your friends will appreciate it. Here's what's happening around the Colorado beerosphere today Wednesday, October 22nd, 2014. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

[CO Beer Festivals] -- [Beer Dinners] -- [CO Beer Releases]

Metro Denver

Copper Kettle Brewing Co (Denver) - [PRESS RELEASE] Copper Kettle Brewing Company is pleased to announce the release of the 2nd year of “Well Bred”, the company’s Barrel Aged Barleywine. This seasonal bottle will release on Saturday, October 25th, 2014, starting at noon when Copper Kettle’s doors open. An English Barleywine, rich in malt with hints of vanilla and caramel, also aged in Breckenridge Distillery bourbon barrels. This English Barleywine is far maltier than its American counterpart. [1338 S Valentia St, Unit 100, Denver, CO]

Great Divide Brewing Co (Denver) - Great Divide is excited to announce that they have officially broken ground on their second location along the South Platte River in the downtown Denver neighborhood of River North (RiNo), and their expansion project is finally underway as of the end of September 2014. The first phase of the expansion is set to be up-and-running by Summer 2015 and will be a 65,000 square foot warehouse, storage and packaging facility. In addition, that location will also house a taproom called the Barrel Bar. Look for work to be happening at 3403 Brighton Boulevard in Denver. Meanwhile, the Autumn Seasonals have returned. Look for Oak Aged Yeti Imperial Stout, Fresh Hop Pale Ale, and Hibernation Ale (English Style Old Ale) - all now on store shelves from October through December - while supplies last. [2201 Arapahoe St, Denver, CO]

Big Choice Brewing (Broomfield) - This Saturday, October 25th starting at 10am, Big Choice will host a Beer Brunch featuring Saison Beermosas and a breakfast beer "Steamed Porter with Coffee" on cask. Breakfast food will be provided by Tasty Eats. No tickets necessary - just come in and enjoy! Kick off your Saturday right. The brunch goes until the food is gone. And then on Sunday, October 26th starting at 2:30pm they will be hosting a Pumpkin Carving contest. They will provide carving tools, paints, and pumpkins. Pumpkins are $6 each or you can bring your own. Best carved pumpkin gets 6 free pints! Judging starts at 4pm. Happy Hour on pints from 2-5pm that day and they'll tap a Pumpkin Pie Porter! [7270 W 118th Pl, Unit A, Broomfield, CO]

Odyssey Beerwerks (Arvada) - There's a new Discovery Beer being tapped today at 5:00pm. It's called "Smoka Mocha Brown Ale". This brew will pair great with pulled pork, brisket, ribs and more from Bubba Due's BBQ who will be on site today. [5535 W 56th Ave, Ste 107, Arvada, CO]

Former Future Brewing Co (Denver) - The remainder of their GABF Bronze Medal Coolship Ale: Black Project #1 (Flyby) is being bottled soon and will be released in 750ml bottles along with Batch #2. Look for them in your near future. [1290 S Broadway, Denver, CO]

De Steeg Brewing (Denver) - Trivia Tonight! Starts at 7 PM. This will be our last trivia for a while so come in and win your growler. Also, a freshly tapped Belgian IPA is now available. Nice and hoppy for all you IBU lovers. Open 4 PM - 11 PM. [4342 Tennyson St, Denver, CO]

Renegade Brewing Co (Denver) - Their pumpkin beer is here! And to celebrate the addition of Disarm to the tap wall every time "Disarm" by Smashing Pumpkins plays the beer will be $1.00 starting at 6:00pm. Slyderman will be set up outside. [925 W 9th Ave, Denver, CO]

Boulder County

Avery Brewing Co (Boulder) - The next beer in their bottled Barrel-Aged Series is being released this coming Sunday, October 26th at 1pm. Avery Brewing is set to release "Antonius' Carmen Barrel-Aged Sour Ale". This 7.43% ABV brew had only 291 cases produced and is a brewery only release (not going to stores). Bottle sales will begin at 1pm, limit 12 bottles per person. Also at 11am that day, they will also have some rare beers on draft including: Drew's Fuzzy Peach, Karmarita, Papa Sour, Eremita V, The Preacher, 2013 Mephistopheles' Stout, and Vanilla Bourbon Coffee Chocolate Stout. In other Avery news, the new facility over at 4910 Nautilus Court is coming along nicely. In fact they plan to start making beer there starting in December! Current location: [5763 Arapahoe Ave, Boulder, CO]

3rd Annual Boulder IPA Fest (Boulder) - Have you gotten your tickets to the Boulder IPA Fest yet? It's happening in the Avery alley on Saturday, November 8th starting at 1pm. This festival will feature IPAs from all around the country including such beers as: Hop Shovel from Bear Republic, Flower Child IPA from Cambridge Brewing, Hoperation Overload from DESTIHL, Elevated IPA from La Cumbre Brewing, and 100 more! Information and tickets can be found on Eventbrite. Event location - Avery Brewing Co [5757 Arapahoe Ave, Boulder, CO]

Echo Brewing Co (Frederick) - Today they'll be tapping their Pumpkin Ale once again at their Frederick location and are getting ready for Halloween. Also on tap are: Kirby Kolsch, Balefire Red, Mirror Image IPA, Nocturnal Black IIPA, C.V. Milk Stout, Razz, Echo Amber, Echo ESB, Tri-Town Brown, and Frank. Which one of these are YOUR must have beer? Happy Hour from 4-6pm and Giggling Greek on site from 5-7pm. [5969 Iris Pkwy, Frederick, CO]

Boulder Beer Co (Boulder) - Have you tried their "Blood Orange VamirePA" yet? It's available exclusively at an Old Chicago near you. The Halloween Mini Tour runs through October. Try it while you can! [2880 Wilderness Pl, Boulder, CO]

City Star Brewing - Berthoud CO
Sponsored ad from City Star Brewing - Berthoud, CO.

Northern Colorado

Black Bottle Brewery (Ft. Collins) - When the USA Today got word of a story about cases of Count Chocula cereal disappearing from Fort Collins store shelves, little did Sean Nook (owner/brewer) of Black Bottle Brewery realize how viral that story would go. His upcoming beer "Cerealiously" made with said Count Chocula cereal is now gathering a lot of attention. Even General Mills who makes Count Chocula is sending him more of that cereal so that Sean can send them some of that beer. Here's a story that 9News reporter Keven Torres did yesterday on Black Bottle Brewery. View the video below on Torres' Facebook page. [1611 S College Ave, Unit 1609, Ft. Collins, CO]

Verboten Brewing (Loveland) - Verboten is once again raising money for prostate cancer research and men's health! During the month of November they will release a special beer, aptly named Twig and Berries, a Dark Ale with Raspberries and Wild Cherry Bark. Part of the proceeds from this beer will be donated to the Movember USA campaign. Last year they raised $400 for the campaign. In addition, they have formed their Movember team and are looking for brothers and sistas to join. If you would like to, visit their Movember page and take a look at the details (or donate to the cause directly). Also - Wednesday Happy Hour is 3pm to 6pm with $1 off pints. Come by for a Walking the Parapet, a bourbon bbl-aged Killer Boots (7.5% ABV). [1550 Taurus Ct, Loveland, CO]

Grimm Brothers Brewhouse (Loveland) - Get $2 off growler fills all day today. Starting this week and every Wednesday they'll be picking one of their rotating beers for a special $4 off discount. This week it's "Odds and Ends: Columbus", a single hop pale ale. [623 Denver Ave, Loveland, CO]

Southern Front Range

Fossil Brewing Co (Colorado Springs) - Opening day is set for this Friday, October 24th at 2pm til 10pm. At long last, the first beers will be pouring at this newest Colorado brewery. Here's their starting tap line-up: Megalodon Blonde Ale, Evolution Amber Ale, Mammoth India Pale Ale, Buried Brown Ale, Hair of the Hound Saison, Sabertooth Imperial IPA, Steggy Stout, and a non-alcoholic Ginger Ale. Food vendors for opening day are still TBA. Plan to welcome in this new brewery Friday. [2845 Ore Mill Rd #1, Colo. Springs, CO]

Paradox Beer Co (Woodland Park) - Paradox is releasing 5 cases of their cellared "Spirit of Skully" Rum bbl-aged Strong (15% ABV). It was made with honey and apricots, bottled 17 months ago. It will be available this weekend only in their Tasting Cellar. No bottle limit til they're all gone. [106 E Village Terrace, Ste 100, Woodland Park, CO]

Red Leg Brewing Co (Colorado Springs) - You've made it to the midpoint in the week! And it's a special night there at Red Leg. Tonight is their night in the Fields Family Fundraiser! Please come down and help them raise funds to support the Fields Family. They will be donating $1 from every pint sold from 6-8PM, and will have donation jars out all day. Bite Me Gourmet Sausage is here all evening, and will also be supporting this wonderful cause, so come hungry and thirsty! [4630 Forge Rd, Ste B, Colo. Springs, CO]

Mountains and West

Dillon Dam Brewery (Dillon) - The ski season has started, but more snow is needed to be a great season this year. This is why Dillon Dam Brewery is hosting a "Pray For Powder Party" this Friday, October 24th starting at 5pm. Happy Hour will be extended until 7pm! Get $2.75 pints and half price wings 3-7pm. Be there for the fun and games. Reps from Ski Loveland and A-Basin will be there. Loveland is selling 4 pack tickets for $119 from 4-7pm. While you're there, stay for the Oktoberfest dinner. Cost is $34 per person and includes one pint of their Dam Otto's Oktoberfest. Dinner available from 5-10pm. No reservations needed. [100 Little Dam Rd, Dillon, CO]

Ska Brewing (Durango) - Ska teased a new beer coming soon. It's called "Dementia Aged & Confused", a bourbon bbl-aged Euphoria Pale Ale. This brew will help them celebrate 10 years of collaboration with Venture Snowboards. Stay tuned for release details. [225 Girard St, Durango, CO]

San Luis Valley Brewing Co (Alamosa) - On tap right now: The Reaper King - Imperial Pumpkin Ale. This double brown pumpkin ale (7.4% ABV) will get you into the spirit of fall. Once you've gotten your trick, come on down for this treat. [631 Main St, Alamosa, CO]
___________________________________________________________________________

Catch up on Colorado Beer News from earlier this week:
Monday | Tuesday


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10/22/2014 05:00 PM
Brewery News: OR: Deschutes Brewery heads to Houston, Texas, for Base Camp

Press Release

Are you ready Houston? Deschutes Brewery’s Base Camp for Beer Fanatics is heading your way for its final crazy traveling event week of the season! Craft beer fans are in for an amazing series of specialty beer tastings, beer and food pairings, and appearances by Woody, the giant beer barrel on wheels. Deschutes brewers, ambassadors and fanatics will be on hand to provide some in-the-trenches insight into our courageously crafted brews.

Deschutes Brewery’s Base Camp not only celebrates the brewery’s popular Mirror Pond Pale Ale, but they also pull out the stops with other year-round favorites and specialty brews that can’t be found elsewhere.

Where’s Woody?

Woody, Deschutes Brewery’s good-times-on-wheels mobile bar, will be meeting and greeting fans around the region throughout Base Camp week. Woody may be found roving around your Houston neighborhood so you can snap a few photos, grab some swag and have some afternoon fun. Follow him at @dbwoody!   

  • Wed, 11/12, 12-3pm
  • Thurs, 11/13, 12-3pm

You can chime in and listen to the Base Camp chatter on Twitter by following @DeschutesBeer & @DeschutesWoody
Event Overview:

  • Sat, 11/8, 1-5pm                       Woody Tailgate Party & Base Camp Kick-Off (Spec’s)
  • Tues, 11/11, 12-2pm                 Brewmaster Lunch Break (Nobi Public House)
  • Tues, 11/11, 6-9pm                   Pizza and Pints (Boondoggles)
  • Tues, 11/11, 6-9pm                   Brewmaster Bottle Share (Chelsea Wine Bar)
  • Wed, 11/12, 6-10pm                 Beer Knurd Bonanza (Flying Saucer – Downtown)
  • Wed, 11/12, 6-10pm                 Beer Knurd Bonanza (Flying Saucer – Sugarland)
  • Thurs, 11/13, 5:30-10pm           Pedals and Pints Pub Crawl (start: Urban Bicycle Gallery)
  • Thurs, 11/13, 6-9pm                 Pint Night (Hay Market)
  • Thurs, 11/13, 6-9pm                 Beer-aoke (Hans Bier Haus)
  • Thurs, 11/13, 7-10pm               Flights & Bites (BRC Gastropub)
  • Fri, 11/14, 12-3pm                    Brewers Luncheon (Hubbell and Hudson Market & Bistro)
  • Fri, 11/14, 5-7pm                      Deschutes Brewery 6 for 6 Sampling (HEB – The Woodlands)
  • Fri, 11/14, 8pm-late                   Base Camp Blowout (Little Woodrow’s -Midtown)

Media Contact:  Marie Melsheimer, 541-815-3951, marie@campbellconsulting.com

EVENT DETAILS

Woody Tailgate Party & Base Camp Kick-Off
Deschutes Brewery is kicking off a week-long string of events for beer fanatics with something they know how to do just right: a tailgate party. Why is this type of event a specialty of theirs? Well, they are bringing Woody, a giant traveling beer barrel, to the parking lot and he’s an expert. He’ll be lording over a tasty BBQ, plus cornhole and other games. Inside the store, Deschutes’ beers will be paired with Spec’s fine foods and visitors can chat beer with representatives who are visiting from the brewery’s Oregon headquarters.

When: Saturday, November 8, 1-5pm

Where: Spec's Wine, Spirits and Finer Foods, 2410 Smith St, Houston, TX 77006

Brewmaster Lunch Break
Have your mid-day respite in style at Nobi Public House and lunch while chatting with a Deschutes Brewery brewer (here visiting from Oregon) about all the fantastic beers you are sampling with your paired luncheon menu. Some of favorites from the brewery will be on tap, Woody – the giant traveling beer barrel – will be out front and giving away commemorative pint glasses. What better way to spend a Tuesday? You may want to take the rest of the afternoon off.

When: Tuesday, November 11, 12-2pm

Where: Nobi Public House, 241 E. Nasa PKWY, Webster, TX 77598

Pizza & Pints with Deschutes Brewery

Few things pair better than pizza and beer! This is especially true when you are enjoying both items while chatting with the Brewmaster from Deschutes Brewery, here from Oregon to celebrate all things craft beer. The pizza for the evening will be inspired by the brewery, and they’ll also be giving away commemorative pint glasses and hosting some fantastic live music. To top it off, you will get to meet the brewery’s giant traveling beer barrel, Woody!

When: Tuesday, November 11, 6-9pm

Where: Boondoggles Pub & Pizzeria, 4106 Nasa Pkwy, El Lago, TX 77586

Brewmaster Bottle Share with Deschutes Brewery
Deschutes Brewery is in town from Oregon, and tonight their Brewmaster will be sharing some special brews with Chelsea Wine Bar visitors. Exclusive flights of rare beers from the brewery have been paired up with cheeses to sing in perfect harmony in your mouth. Come get a commemorative pint glass and meet Woody, Deschutes’ giant traveling beer barrel.

When: Tuesday, November 11, 6-9pm

Where: Chelsea Wine Bar, 4106 Nasa Rd. 1, El Lago, TX 77586


Beer Knurd Bonanza (Houston)
The Deschutes Brewery gang is here from Oregon! Not only is the beer lineup for the evening totally “knurded” out with some fantastic Oregon brews, but visitors can quiz the Brewmaster who’ll be visiting from Deschutes as well. Sample some hard-to-find brews that have been paired up with great grub. You’ll have a chance to win special prizes by playing craft beer trivia, and we’ll be giving away limited edition stainless steel pint glasses to a few lucky patrons. Check the Flying Saucer website for special Deschutes events all week long: http://www.beerknurd.com/stores/houston/

When: Wednesday, November 12, 6-10pm

Where: The Flying Saucer Draught Emporium (Downtown), 705 Main St, Houston, TX 77002

Beer Knurd Bonanza (Sugar Land)
The Deschutes Brewery gang is traveling over from Oregon with Woody, their giant traveling beer barrel – the biggest beer “knurd” of them all. Not only is the beer lineup for the evening totally “knurded” out with some fantastic Oregon brews, but visitors can quiz the brewer who’ll be visiting from Deschutes as well. He’ll be leading a special bottle tasting of hard-to-find brews that you won’t want to miss. You’ll have a chance to win special prizes by playing the mother of all board games – Deschutes and Ladders. We’ll be giving away limited edition stainless steel pint glass to a few lucky patrons.

When: Wednesday, November 12, 6-10pm

Where: The Flying Saucer Draught Emporium (Sugarland), 15929 City Walk, Sugar Land, TX 77479

Pedals & Pints Pub Crawl
Riding bicycles from pub to pub is one of our favorite things to do. So to celebrate all things craft beer, Deschutes Brewery is inviting everyone to join in the bike crawl fun. Bikers start out the evening at Urban Bicycle Gallery for complimentary beer samples, and then make their way through the area to end up at BRC Gastropub (Just around the Corner from Urban Bicycle Gallery) for “Flights and Bites”. Each stop has special Deschutes Brewery beers and Woody, the brewery’s giant traveling beer barrel, will be the tour guide for the evening. Safety first - taillight and helmets are required. And if you’d like to donate a bag of dog food or a toy, Urban Bicycle Gallery will make sure it gets to a local dog shelter.

When: Thursday, November 13, 5:30-10pm

Where (and in this order):
Urban Bicycle Gallery, 4814 Nett St, Houston, TX 77007
The Hay Merchant, 1100 Westheimer Rd, Houston, TX 77006
Hans Bier Haus, 2523 Quenby St. Houston, TX 77005
BRC Gastropub, 519 Shepherd Dr, Houston, TX 77007

Deschutes Brewery Pint Night
It’s your lucky night! Deschutes Brewery is in town from Oregon and they brought some special brews with them. Sample beers ranging from year-round favorites to specialty, hard-to-find brews from their Bond Street and Reserve Series. Woody, the brewery’s 25-foot long traveling beer barrel will be on hand, and the gang from Deschutes will be giving away prizes and pint glasses all evening long.

When: Thursday, November 13, 6-9pm

Where: The Hay Merchant, 1100 Westheimer Rd, Houston, TX 77006

Beer-aoke with Deschutes Brewery

We all need a little liquid courage to get up on stage, right? Well then this is the perfect night to showcase your karaoke skills. Deschutes Brewery is in the house with a special lineup of beers to help you give your best performance. Woody, the brewery’s giant traveling beer barrel will be outside to cheer you on and provide a great backdrop for publicity photos after you exit stage left.

When: Thursday, November 13, 6-9pm

Where: Hans Bier Haus, 2523 Quenby St. Houston, TX 77005

Flights and Bites with Deschutes Brewery
A giant beer barrel, a brewer and a bunch of fun people have come to Houston from Oregon to celebrate all things craft beer – and they’re bringing the party to BRC Gastropub! Deschutes Brewery is in the house and the evening features specials on Deschutes’ flights and a Deschutes-inspired appetizer menu. Take home a commemorative pint glass and have the tastiest Thursday ever.

When: Thursday, November 13, 7-10pm

Where: BRC Gastropub, 519 Shepherd Dr, Houston, TX 77007

Brewers Luncheon
Have your mid-day respite in style at Hubbell and Hudson Market & Bistro and lunch while chatting with the Deschutes Brewery crew (here visiting from Oregon). You can talk with them about all the fantastic beers you are sampling with your special Deschutes-inspired lunch menu. Woody – the giant traveling beer barrel – will be on the patio and you can get your own commemorative pint glass. What better way to spend a Friday? You may want to take the rest of the afternoon off

When: Friday, November 14, 12-3pm

Where: Hubbell and Hudson Market & Bistro, 4526 Research Forest, Suite 100, The Woodlands, TX 77385

Deschutes Brewery 6 for 6 Sampling
Deschutes Brewery is bringing its “Base Camp for Beer Fanatics” to Houston, and they’re really doing it right in The Woodlands. Not only are they bringing their giant traveling beer barrel, Woody, to help celebrate, but there will be six beer samples throughout the store set up with six perfect bite-sized food pairings. Nosh on the goodies while viewing a live cooking demonstration on how to cook with beer. The brewery will be giving away some Oregon swag, so come on down and get some!

When: Friday, November 14, 5-7pm

Where: HEB (The Woodlands), 9595 Six Pines Dr., The Woodlands, TX 77380

Deschutes Brewery Base Camp Blowout
Brace yourselves beer fanatics: Oregon’s Deschutes Brewery is wrapping up a week of craft beer celebrations in the Houston area in a big way! This Base Camp finale features music from some of Houston best local bands among other great entertainment. Get ready to loosen up and dance along while trying a specially selected lineup of Deschutes beers. The gang from Deschutes will be in the house to chat beer, give away prizes and snap your photo with Woody, their 25’ beer barrel on wheels.

When: Friday, November 14, 8pm-late

Where: Little Woodrow’s (Midtown), 2306 Brazos St, Houston, TX 77006

www.DeschutesBrewery.com     Facebook.com/Deschutes.Brewery   @DeschutesBeer



10/22/2014 04:10 PM
Coaster Critique: Black Bear Long Pumpkin Stout
Name: Long Pumpkin Stout    Brewed By: Black Bear Brewery Style: Pumpkin Stout ABV: 7%   Long Pumpkin Stout is deep black in color, no light breaks through, carbonation appears to be light, head is thin and khaki colored. Picking up some chocolate, maybe caramel notes in the nose, cinnamon and nutmeg are noticeable but not […]

10/22/2014 03:00 PM
Brewery News: OR: Eugene: Oakshire Brewing celebrates 8 years with Cascade Brewers Society, during National Homebrew Day

Press Release

EUGENE, OR (November 1, 2014) –Oakshire Brewing and Cascade Brewers Society are pleased to announce a collaborative event celebrating Oakshire’s 8th anniversary and National Learn to Homebrew Day.   On Sat. Nov.1 from 10am to 4pm at the Oakshire Public House in Eugene, members the local homebrew club will be on hand to demonstrate and discuss the homebrewing process.  A variety of brewing methods and associated equipment will be demonstrated, for beginning to advanced brewers.  Meanwhile Oakshire will be celebrating its homebrewing roots and its 8th anniversary with the release of Oakshire 8, a Barrel Aged Belgian Ale brewed with cherries, available on draft and in 750ml Belgian-Style Bottles.  Rounding out the event, local homebrew author Denny Conn will be on hand to sell and sign copies of his latest book “Experimental Homebrewing”. 

Learn to Homebrew Day was established by the American Homebrewers Association (AHA) in 1999 to encourage people to homebrew.   Their website HomebrewersAssociation.org is full of homebrewing information you can use to make your first batch.  Learn to Homebrew Day is an international event with locations around the world so people can learn how to brew or teach others how to make beer.

Oakshire is a community inspired small batch brewing company located in Eugene, OR.  Founded in 2006, Oakshire exists to create and share great beer experiences.  Oakshire’s beers, including Watershed IPA, Overcast Espresso Stout and a variety of limited release beers are available on draft, in cans and 22-ounce bottles throughout the Northwest and at the Oakshire Public House, located at 207 Madison Street in Eugene.  Learn more at http://oakbrew.com.

For more information about the event, contact Denny Conn of the Cascade Brewers Society (beerguy@cvcable.com) or Meridy Wheeler of Oakshire (meridy@oakbrew.com).



10/22/2014 02:54 PM
Oakshire Brewing 8th Anniversary & National Learn To Homebrew Day

Eugene, OR – Oakshire Brewing and Cascade Brewers Society are pleased to announce a collaborative event celebrating Oaksh…

The post Oakshire Brewing 8th Anniversary & National Learn To Homebrew Day appeared first on thefullpint.com.



10/22/2014 01:26 PM
Pro golfers want in on craft beer boom with new product line
A threesome of pro golfers have teamed up to create some new options for the 19th hole. With the help of Florida-based brewer The Brew Hub, PGA tour members Graeme McDowell, Keegan Bradley and Freddie Jacobson are teeing up a line of new craft beers targeting golfers. The three beers — G-Mac’s Celtic Style Pale […]

10/22/2014 01:08 PM
Waconia Brewing Taproom Opens Today at 2pm
Today we add another brewery to the ranks! Beer fans, let’s give a warm welcome to Waconia Brewing Company located in (get this!) Waconia, MN. Today at 2pm, Waconia will be the first brewery to open its doors in the town since 1890. If you’re free, stop by ant welcome them to the scene. They’ll ...

10/22/2014 01:07 PM
O’Briens One 20th Anniversary IPA by Rip Current Gets Tapped Tonight – 15.7% abv.

(San Diego,CA) – You did read that right, we are tapping One 20th Anniversary IPA from Rip Current Wednesday night and it is 15…

The post O’Briens One 20th Anniversary IPA by Rip Current Gets Tapped Tonight – 15.7% abv. appeared first on thefullpint.com.



10/22/2014 01:03 PM
Reuben’s Brews collaborates with UK brewery

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. A transatlantic collaboration between a Seattle brewery and a UK brewery produces Ottrey Porter, launching in Seattle on November 1st The other day I was talking to someone about the idea of our local breweries forging relationships with breweries overseas, similar to the way American cities have...

10/22/2014 12:42 PM
Beer Birthday: Jonathan Cutler
Today is the 42ND birthday of Jonathan Cutler, brewmaster/owner of Piece Brewing in Chicago. His brewpub makes great pizza and even better beer. Plus, he’s a terrific, fun person. He even got a shout-out at the Academy Awards a coiuple of years ago, when Quentin Tarantino said “Piece...

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

10/22/2014 12:19 PM
Have Clown Shoes, Pretty Things and More Shipped to Your Door!

We are back with another special offer from our partners over at InsideTheCellar.com. You can have Pretty Things Fluffy White Rabb…

The post Have Clown Shoes, Pretty Things and More Shipped to Your Door! appeared first on thefullpint.com.



10/22/2014 12:08 PM
Say what you want, but these are ridiculously tasty. #seaweed #nori #snack
from Instagram http://instagram.com/p/udgBLCtdOX/ via IFTTT

10/22/2014 10:45 AM
48 Hours in Berlin
Everyone knows that Berlin is cool. But the particular essence of that “cool” is something a bit more complex and a lot less self-conscious than ...

10/22/2014 10:33 AM
Knee Deep Brewing Now Distributed by DBI Beverage Sacramento

(Auburn,CA) – Monday, October 20th, was the first day Knee Deep Brewing Company was officially distributed by DBI Beverage …

The post Knee Deep Brewing Now Distributed by DBI Beverage Sacramento appeared first on thefullpint.com.



10/22/2014 09:15 AM
Sipping at Flavor’s Edge: Sweet Wine & Sour Beer
Wine drinkers have long downplayed their affinity for juicy, fruity white zinfandels. Beer drinkers brag about the IBU’s in their beer. But in the last ...

10/22/2014 09:00 AM
Draught House 46th Anniversary - October 25
As if I needed to tell you, Draught House Pub and Brewery is at 4112 Medical Parkway in Austin.



10/22/2014 08:22 AM
Bold Rock Cidery
After our great lunch at Wild Wolf Brewery last Saturday, we headed over to Bold Rock Cidery. Just last year we drove past Bold Rock but did not have time to stop in. At the time, it was just a small barn by the side of the road. Well, things change in a year and it's apparently been a very good year for cider. We walked our way up the hillside along a winding boardwalk, arriving at the 12,000 sq. ft. building that houses the cider making and bottling operations, a cider museum, and a large rustic seating area in which to enjoy the cider. Numerous tasting stations are set up where visitors are treated to free samples of the four ciders being produced. There is also a multi-level deck where one can sit outside and take in the view.



After standing there, and probably looking lost for a few moments we were directed to a tasting station where we tried out the four ciders. Bold Rock Virginia Apple is light, crisp and slightly sweet. Next we tried Virginia Draft. This cider is darker than the first, and drier with a bit less sweetness. Crimson Ridge Vintage Dry is a sparkling cider with a mild flavor and dry finish. Crimson Ridge Vat No. 1 is a sparkling cider with hints of tart green apples.

After our sampling, we made our way the serving bar where we all opted for glasses of Bold Rock Virginia Draft. Carrying our glasses outside to the deck, which is built over the hillside behind the cidery. It provides a gorgeous view of a mountain stream and of the mountains covered in their fall colors.



We lingered quite some time while sipping our cider and taking in the views. The weather was extremely pleasant and perfect for sitting outside. After finishing our drinks, we went inside to see the displays about cider making, as well as the watch the bottling machinery visible through glass walls. Watching the constant stream of bottles going down the lines, to be filled with cider and then packaged, combined with the rhythmic sounds accompanying the process was very mesmerizing.

The new Bold Rock cidery is quite impressive, and shows just how popular cider, particularly Bold Rock Cider, has become. Next time we visit, perhaps we'll pack a picnic lunch to enjoy while overlooking the beautiful Blue Ridge Mountains.


[ This content originated at Musings Over a Pint ]


10/22/2014 08:00 AM
New beer company tees off in Florida, headed by professional golfers
The Brew Hub in Lakeland is off to a great start with contracts to brew several beers for Cigar City Brewing Company and now a new set of brews from professional golfers Freddie Jacobson, Keegan Bradley, and Graeme McDowell. The trio of golfers have teamed up to produce a series of easy-drinking brews that pair perfectly with […]

10/22/2014 07:22 AM
Sierra Nevada Chico King

The post, Sierra Nevada Chico King, first appeared on The Barley Blog.

Sierra Nevada’s Beer Camp 12 pack isn’t just any other cobbled together package of beer — it’s not just a bunch of seasonal brews tossed into a cardboard box. The 12 individual bottles and cans in this celebrational offering are all unique and collaborative efforts between the California company and 12 other noted breweries. The […]

The post, Sierra Nevada Chico King, first appeared on The Barley Blog.



10/22/2014 07:00 AM
Brewery News: OR: Deschutes Brewery expands distribution to Washington D.C. and Northern Virginia

Press Release

Bend, Oregon – Deschutes Brewery announced today that its craft beers will be available in Washington D.C. and northern Virginia starting the week of October 27. The Oregon-based brewery will partner with Premium Distributors of Virginia and Premium Distributors of Washington DC, both part of the Reyes Beverage Group.

Stacy Denbow, expansion manager for the brewery, said, “Our fans on the east coast have been anxious to get our beers for quite some time, so we’re happy to finally extend our reach their way. Our Zarabanda collaboration with Chef José Andrés was the impetus for the growth, and we are looking forward to launching a few of our fan favorites in the region as well.”

In Washington D.C. and northern Virginia (Arlington and Alexandria regions), Deschutes will initially offer year-round beers Black Butte Porter, Mirror Pond Pale Ale and Fresh Squeezed IPA in draft only. Zarabanda will be available in both 22-ounce bottles and draft. A limited amount of Reserve Series bottles and kegs of Mirror Mirror and Black Butte XXVI will also make out for the launch.

Zarabanda, is a brand new spiced Saison that was created through a collaboration between José Andrés and Deschutes Brewery. Zarabanda provides a complex malt body formed from a generous use of Vienna and Spelt malts.  A classic Saison yeast strain contributes light fruit esters, which are complemented by aromatic dried lime, spicy pink peppercorn, lemon verbena and savory sumac. Launch events for the beer are being planned for later this fall.

Deschutes will also bring its celebrated barrel-aged imperial stout, The Abyss, to both the District of Columbia and Virginia when it is bottled later this year. More beers from the Deschutes Brewery portfolio will be launched in these areas later in 2015.

About Reyes Beverage Group
Reyes Beverage Group operates from seventeen warehouses in thirteen markets: Charleston/Beaufort South Carolina, Chicago, Northern Illinois, Los Angeles/Orange County, San Bernardino/Riverside California counties, San Diego, California, Central Florida, the District of Columbia, Maryland, Chesapeake Bay, and Northern Virginia -- offering the greatest variety of import, craft, and domestic beer brands available to retailers in their marketplace.  A fantastic portfolio, a strong team, and superior operations drive unsurpassed retailer knowledge and customer service, enabling Reyes Beverage Group to deliver the highest share of beer in their markets. For more information go to www.reyesbeveragegroup.com.

About Deschutes Brewery
Named as OUTSIDE’s Best Places to Work for both 2013 and 2014, Deschutes Brewery was founded in 1988 as a brew pub in Bend, Oregon. The brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and the food using only the finest ingredients.  In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 27 states and around the world from its main brewing facility located on the banks of the Deschutes River.  To find out more, visitwww.DeschutesBrewery.com or follow on Facebook (/Deschutes.Brewery) and Twitter (@DeschutesBeer).



10/22/2014 06:00 AM
Killer Bend Fest at Orenco Taphouse on Thursday
For the seventh night of Killer Beer Week we take it on the road, or MAX train, to Orenco Taphouse in Hillsboro, Oregon to welcome in Killer Bend Fest. Our eighth event of the Killer Beer Week is one that we are really looking forward to when the taps at Orenco Taphouse switch over to […]

10/22/2014 05:00 AM
Old Town Brewing Co. Taps Grimm Collaboration Beer to Benefit Doernbecher
Portland, Ore. – (October 21, 2014) Old Town Brewing Co.® (OTB®), a locally owned and operated Portland brewery, will celebrate the season premiere of Grimm’s® fourth season on Oct. 24, 2014, with the tapping of its Wesen Wiezen specialty brew. For every pint sold, OTB will donate $2 to the Grimmster Endowment at OHSU Doernbecher […]

10/22/2014 04:08 AM
Juicy Bangers vs. the Periodic Table of IPA

Boak & Bailey's Beer Blog - Writing about beer and pubs since 2007

Beer styles are hard work, so why don’t we sometimes talk instead about the ways in which different types of beer act on our palates and emotions, or the social functions they perform? When Chris Hall wrote about ‘juicy bangers’™ last week, something seemed to click: It captures in two words everything I look for from my […]

Juicy Bangers vs. the Periodic Table of IPA



10/22/2014 03:44 AM
Anheuser-Busch requests for Budweiser of Owensboro license transfer approval
Anheuser-Busch has filed a lawsuit in Franklin County asking the court to compel the Kentucky State ABC malt beverage administrator to immediately grant the company’s application for a distributor’s license in Owensboro (Budweiser of Owensboro), which has been pending for more than 60 days.

10/22/2014 03:11 AM
Finishing up
We're not still in Germany are we? Who'd have thought there'd be so much beer? This post is for some of the odds and sods from my notebook that didn't fit in anywhere else.

Novelty beer of the trip was one I spotted in Bamberg's Café Abseits and one I've been wanting to taste for a long time. Steinbier Original is brewed the prehistoric way, using hot rocks to boil the wort. I've read that this imparts a unique caramel flavour to the finished product. It arrived in a stein, of course, so I'm not exactly sure what colour it is, but it looked a kind of pale honey brown at the bottom of the mug. It tastes disappointingly plain and inoffensive: big on green noble hop herbal flavours and maybe some extra caramel, but not terribly impressive overall.

A pork-and-dumpling-free night in Bamberg brought us to a generic studenty pizzeria where Reckendorfer Pils was the house beer. It did the job: a clear bright gold with a lovely warming bread-like quality to it. Beats the hell out of the beer offering in most by-the-numbers Italian-style eateries.

My first beer of the trip was chugged from the bottle with a döner at Munich railway station, waiting for the Nuremberg train. It was Tegernseer Helles and it was similarly functional: smooth and sweet with just enough crispness to balance it, but otherwise not very memorable. The brewery have recently opened a bar in the centre of Munich so, following a couple of recommendations, I wandered in for a gander. Tegernseer Tal - Bräuhaus is a very bright and airy pub, and was trading briskly on the Tuesday afternoon we visited. For me a Tegernseer Hopf, their weissbeer. It smells strangely sour and the texture is a bit watery but there are some great flavours: traditional ones like bubblegum and clove, but also notes of pineapple and tinned peaches. Herself opted for Tegernseer Dunkel, a chestnut brown lager with lots of chocolate, burnt toast and grain husks. Wholesome, but quite hard work.

Our last day involved a mini pub crawl around Munich, taking in the Augustiner Grossgaststätten, Ayinger Wirtshaus and out to the English Gardens for a Hofbräu under the Chinese Tower. The lunchtime crowd was a mix of locals and the first of the large groups of tourists arriving in for Oktoberfest, due to begin a couple of days later. The band played and there were occasional screams from those hit by conkers from the enormous chestnut trees. All rather jolly. As well as Hofbräu Helles from the holzfass, the bar was selling Hofbräu Urbock. It's rose gold and offers up an enticing maple syrup aroma. This woody quality continues in the flavour, with extra sweet burnt notes. A delicious outdoor sipper and a nice bookend to the trip.

10/22/2014 03:05 AM
German brewing in 1966 - top-fermenting styles
There's some fascinating information this time about German top-fermenting styles. A topic very dear to my heart as an enthusistic drinker of  both Kölsch and Alt.

But first a recap of the crazy rules on gravity in force until the 1990's:

"According to existing regulations, beers with original gravity from 5.5 to 7%, from 8 to 11% or from 14 to 16% may not be sold. The weaker "Einfach Bier" (below 5.5% O.G.) and "Schank Bier" (7-8% O.G.) have no importance at present, but they may become important as beers suitable for drivers, owing to their low alcohol contents. Since the last war, top-fermentation beers have also become more popular."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

There are still very few beers brewed to the old forbidden zone gravities. For a long time almost all the beer sold in Germany has been in the Vollbier band: 11º to 14º Plato. About the only Schankbier used to be Berliner Weisse, though in recent years low-gravity versions of Pils and Hefeweizen have appeared.

Which top-fermenting styles were gaining popularity? Was it Kölsch and Alt? I'm pretty sure the Weissbier revival came later.

"The Bavarian wheat beer with its in-bottle fermentation is being replaced by filtered beer of high CO2 content which is bottled under high pressure and has a content of 7-9 g. CO2 per litre."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

This reads so odd now. I've just been trailing through current Bavarian breweries beer ranges. And while pretty much all brew at least one Hefeweizen, I can't recall more than a couple of Kristallweizen. The style has clearly lost a great deal of popularity at the expense of the unfiltered version.

Now some stuff about other top-fermenters:

""Kolsch" is produced mainly in the Cologne area. It has a very pale colour, is heavily hopped (400 g. per hl.) and until recently has only been available on draught. It is now being sold in bottles with a considerable advertising campaign behind it. The so-called "Alt bier" from the Dusseldorf area is now being produced in the lower Rhine area; it is nearly as dark as the Munich beer but not as malty: the colour of the beer comes from coloured malt. It also is strongly hopped (approx. 400 g. per hl.).

Generally speaking, the 11.5-13% top-fermentation beers require a shortened fermentation and storage time and they are therefore popular with the brewery technician, although the very necessary separation between top and bottom fermentation results in certain complications to the brewing process."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

Two intersting points there: the high hopping rate of Kölsch and Alt; and that their hopping rate is quoted as being the same at 400 gm per hl. Both at the top end of the Pilsner range. My guess woiuld be that for Alt the hopping rate haas remained similar, while for most examples of Kölsch it has been considerably reduced.

Is it true that beers like Kölsch and Alt require a shorter storage time? Surely if they are lagereed the way they should be there's no great difference?

Finally, one of those weird almost beer German styles:

"To this already considerable number of beer types there must be added the so-called "Nähr-Biere," which may be roughly translated as food beer, and the so-called sweet beer, which is Nahr-Biere enriched with sugar. Despite a normal original wort they have very low alcohol contents (0.5-1.5%). In order to achieve this, the fermentation is either interrupted or slowed down; alternatively, the beer is originally brewed with a weak wort, and only after filtration is its gravity increased by the addition of first worts or sugars. It is easily understandable that these types of beers have to be pasteurized in the bottle."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 14.

As you've porobaly noticed, the usal restrictions of the Reinheitsgebot did not apply to Nähr-Bier. There used to be lots of types of weak, top-fermenting beer in North Germany which gradually died away after WW I. there are still odd examples, but the quantites produced are tiny. They're also sometimes sweetened with artificial sweetener. How exactly that is consudered acceptable under the Reinheitsgebot is a mystery to me.

Next time it's malting.

10/22/2014 01:27 AM
Beer In Ads #1350: This Is How Beer Ought To Taste
Tuesday’s ad is for the Continental Can Company, from 1935, the year beer cans debuted. I love the innocent photo, and that tagline: “Say! This Is How Beer Ought To Taste!” And the can itself is priceless in its generic-ness, not to mention “Cap Sealed” and...

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

10/21/2014 09:00 PM
Brewery Release: NW: Coming Soon …

Press Release

image

10 Barrel is releasing their second bottled pumpkin beer ever… Jamaican me Pumpkin - a 10.4% rum barrel aged Imperial Pumpkin Ale with over a year in the barrels.

According to the brewery: “We had a theory that you could age almost anything in a Jamaican rum barrel and it would taste great so we decided to test that theory with an Imperial Pumpkin Ale. With over a year in the barrels we came to one conclusion: We were right!”

Jamaican Me Pumpkin is the latest beer in 10 Barrel’s annual barrel aged beer release following up 16 Barrels in 2013 and Rye’m or Treason in 2012. Jamaican Me Pumpkin will be available in the coming weeks in all good bottles shops and specialty grocery stores around OR, ID and WA and at the 10 Barrel Bend and Boise pubs.

About 10 Barrel Brewing Co

10 Barrel Brewing Co. is a Bend, OR based brewery with one simple mindset… brew beer, drink beer and have fun doing it. For more information check out www.10barrel.com or get social at fb.com/10barrelbrewingco and @10barrelbrewing on Instagram and Twitter.



10/21/2014 08:57 PM
In Need of a Geography Lesson
Overheard at the pub...

Scene: Sitting at a local pub during a Heavy Seas Brewing event. Guy #1, drinking a Brooklyn Black Chocolate Stout, pontificating to Guy #2 drinking a Blue Mountain Dark Hollow Stout.

Guy 1: "They don't serve domestic beers here."



[ This content originated at Musings Over a Pint ]


10/21/2014 08:30 PM
Naked City hosting a Beers Made By Walking tapping event this Thursday

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. A few months ago we told you about a uncommon program designed to incorporate hiking and urban strolling into the brewing process: Beers Made By Walking. (read that post.) Today we are happy to announce that this Thursday, October 23 Naked City Brewery hosts a Beers Made...

10/21/2014 07:00 PM
Brewery Release: CO: Coming Soon … Hacker-Pschorr Animator

Press Release

LITTLETON, Colo…(Oct. 21, 2014) Long-known in the U.S. for its Weisse and Original Oktoberfest, Munich-based Hacker-Pschorr Brewery has been expanding its U.S. offerings throughout 2014 with a limited-release specialty bier series.

The fourth and final bier in the series, Animator is available in collectable 16.9oz swing top bottles. It is available to distributors across the U.S. now, and bier fans can expect it to see it on shelves in the coming weeks.

Among the earliest doppelbocks, Animator is a robust, unfiltered lager that fortifies the body and soul on even the coldest days of winter. Animator possesses a deep mahogany hue and creamy foam crown with a complex palate, which contains notes of chocolate, roast, brown sugar, licorice, apricot, and exotic fruit. “It’s a must-have for any beer aficionado,” says U.S. Brand Manager Charles Stanley. “Nice bubbles on the tongue, very smooth for a doppelbock. Beer enthusiasts consistently give it high marks overall.”
Look for the first three releases, Hubertus Bock, Sternweisse, and Oktoberfest, to explore the entire Limited Edition Series.

Prost!

About Hacker-Pschorr
Hacker-Pschorr is truly dedicated to the art of brewing. Since 1417, Hacker-Pschorr has focused on quality ingredients, artful crafting, and fresh flavors. Hacker-Pschorr beers have always been brewed in accordance with the Reinheitsgebot (purity law) of 1516, which mandates that beer brewed in Bavaria consist of only malted barley, water and hops. Other styles available from Hacker-Pschorr in the US are Weisse, Weisse Dark, Munich Gold, and Oktoberfest. Visit http://paulanerhpusa.com/hacker-pschorr/ for details.

About Paulaner HP USA
Paulaner HP USA, purveyor of the world’s finest beers, is headquartered in Littleton, Colo., and imports Paulaner, Hacker-Pschorr, Fuller’s, O’Hara’s, Früli, and Dixie beers, as well as Fuchen herbal liqueur. This list of fine imports is available throughout the United States wherever quality beers and spirits are sold. http://paulanerhpusa.com.



10/21/2014 06:20 PM
Cascade Brewing Manhattan NW 2013 Release Tomorrow

(Portland,OR) – We will be releasing Manhattan NW 2013 Project on draft and in 750ml bottles tomorrow, Oct. 22 at Noon (new ti…

The post Cascade Brewing Manhattan NW 2013 Release Tomorrow appeared first on thefullpint.com.



10/21/2014 06:03 PM
Colorado Beer News 102114
Colorado Beer NewsToday is Reptile Awareness Day. This seldom celebrated "holiday" was created to help raise awareness of the 6,500 to 10,000 different species of reptiles in the world and promote learning about them. Reptiles include snakes, lizards, turtles, crocodiles, and alligators. While you might not have many reptile living near you, it's always a good idea to know what may be living near use just in case you encounter one. So toast today to our cold-blooded friends and appreciate those creatures that live around you. Here's what's happening around the Colorado beerosphere today Tuesday, October 21st, 2014. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

[CO Beer Festivals] -- [Beer Dinners] -- [CO Beer Releases]

Metro Denver

Copper Kettle Brewing Co (Denver) - It's the middle of October Pumpkin Cask Month at CKBC. Tomorrow, Oct. 22nd, they'll tap a cask of Bourbon Oak Aged Pumpkin Porter. It's a pumpkin with a kick! Stop in for a glass. [1338 S Valentia St, Unit 100, Denver, CO]

Arvada Beer Co (Arvada) - It's Day 2 of their birthday celebration week. Today they bring out the popular Chile Golden Ale. The beer has the aroma of poblanos and the taste of Hatch Green chilies. Not much heat but a lot of flavor and aroma. Come on down and try a pint today! [5600 Olde Wadsworth Blvd, Arvada, CO]

Platt Park Brewing Co (Denver) - Halloween is right around the corner! On Thursday 10/23 they will be Carving Pumpkins. Feel free to bring the kids, your own pumpkin, and they will supply the rest. After, they will display all the carved pumpkins on their front patio! Also, Halloween Night, from 6pm-12am they are going to have a Kids Costume Contest @ 6PM and an Adult Costume Contest @ 10PM, a haunted brewery dance and Special Beer Releases! Make sure to be dressed and ready to party! [1875 S Pearl St, Denver, CO]

4 Noses Brewing Co (Broomfield) - In case you missed it last night, they've put up a Smoked Doppelbock on tap as of last night. Open today from 4pm til 9pm. [8855 W 116 Cir, Broomfield, CO]

Rockyard Brewing Co (Castle Rock) - The quest for the perfect double IPA continues this week with a release of another infamous Jellyman's Deviation beer this Friday, October 24th at 4pm. This time they're tapping "Jelly 3.0" an IIPA brewed with a Belgian yeast blend. This big brew weighs in at 11.5% ABV and is served in a tulip glass. The brew has a spiced tea-like flavor with an even bitter finish. [880 Castleton Rd, Castle Rock, CO]

Mu Brewery (Aurora) - Mark your calendars for Halloween Night for "Boo at the Mu". They'll be hosting a costume contest. You can get a free 5oz pour of their small batch "Witches' Brew" IF you can get it from their Haunted Cellar. Muahahahahahah! 9735 E Colfax Ave, Aurora, CO]

Crooked Stave Artisan Beer Project (Denver) - Huzzah! Tap-It Tuesday is back! Tonight at 6pm they will be tapping "Between the Staves", a collaboration beer they did with Anchorage Brewing Company. This beer is a sour ale aged in cognac barrels. $5 taster, $10 full pour. [3350 Brighton Blvd, Denver, CO]

Hops & Pie (Denver) - Here's all the fresh tappings today at Hops & Pie: Hoponious Union from Jack's Abby, Ghoul Fuel from Bull & Bush, Standard from Prairie, Pumpkin Patch from Rogue, and Mystic Momma from Jacki O's. Get 2 drafts and an 18" 2-topping pizza for $23 today from 5pm to close. Try their Roasted Pumpkin soup too! [3920 Tennyson St, Denver, CO]

Boggy Draw Brewery (Sheridan) - Progress is being made on this brewery in the making. Today their brewhouse arrived and is in their building. Stay tuned for further updates on this new brewery. Future location: [3535 S Platte River Dr, Sheridan, CO]

Station 26 Brewing Co (Denver) - Just in case you were curious as to what the brewers have been up to - they are planning to brew 75 barrels of beer in the next 10 days. The recipe list includes: Colorado Cream Ale, IPA No. 1 (yup, it's coming back), Dubbel (new), Milk Stout (new) and another beer TBD (taking suggestions). Meanwhile, plenty of beer already on tap. [7045 E 38th Ave, Denver, CO]

Floodstage Ale Works (Brighton) - There's going to be a Historic Downtown Brighton Halloween Pub Crawl on Saturday, october 25th from 2pm til 9pm. Participating are Brighton Tavern, Copper Rail, La Estrellita, Jordinelli's, Jerry's and Floodstage Ale Works. Come by and see them. Open 7 days a week til 2am. [170 S Main St, Brighton, CO]

ACBR Holiday Beer Bash (Denver) - Join American Craft Beer Radio on the evening of November 21st 6-9pm at Wings Over the Rockies Air & Space Museum (yes, you will be drinking delicious beer around classic out-of-commission aircraft) for their 2nd Annual Holiday Beer Bash! Interact with the brewing industry first hand and sample hundreds of different seasonal and year-round offerings. 35 + featured breweries with unlimited sampling. Local chefs serving sample food offerings. TONS of prizes to give away (what are the holidays without gifts?) 21+ admission ONLY. VIP tickets get in 1 hour early at 5pm. Tickets available on Eventbrite. [7711 E Academy Blvd, Denver, CO]

Lowdown Brewery + Kitchen (Denver) - Two beers just went on tap today: "Lonely Sheep" Scottish 90 Shilling and also "Boxer" India Red Ale. Come and get them! [800 Lincoln St, Denver, CO]

FERMÆNTRA (Denver) - The opening date has finally been set for this new brewery in Denver. FERMÆNTRA plans to open on November 15th, 2014. Stay tuned for more details on what this brewery will bring to the tap wall and what others can do to add to that list. [1715 E Evans Ave, Denver, CO]

Boulder County

Odd13 Brewing (Lafayette) - Announcing the release of a new beer this Thursday, October 23rd - Pepo the Picker, a sour ale with pumpkin and apple. This is a collaboration brew between Odd13 and Stem Ciders. Pepo the Picker is an intensely sour brown ale brewed with pumpkin and fermented with juice from granny smith and crab apples. Subtly spiced with ginger, cinnamon, and cardamon. Bottles will also be available for purchase. [301 E Simpson St, Lafayette, CO]

Liquid Mechanics Brewing Co (Lafayette) - Mark your calendars for our 1st Annual Hoppy Halloween Bash on Friday, Oct. 31st. There will be both a pumpkin and costume contests. Bring in a carved pumpkin on the 29th or 30th to be judged on Halloween. Wear your costume on Halloween for happy hour pricing all night. Both pumpkin and costume judging will be at 8pm. 1st place prize for pumpkins and costumes = $25 gift certificate, 2nd place = $15 gift certificate, 3rd place = free pint. [297 N US Hwy 287 #100, Lafayette, CO]

Vindication Brewing Co (Boulder) - The Edge of Town Brown is now available once again on tap! Stop in soon and try a pint. [6880 Winchester Cir, Boulder, CO]

Upslope Brewing Co - Lee Hill (Boulder) - Finish up that costume, and get ready for a freaky fun time with some beats, boos and brews at Upslope Swills & Chills Halloween Costume Party on Friday, October 31st (9:00 pm-1:00 am) at their Lee Hill tap room. They're clearing out their barrel room to make room for all the Thriller dance moves you'll be busting out to their live DJ, Old Man Winters. They'll also have a costume contest at 11:00 pm (1st place wins a $100 tap room gift card!), a specialty Halloween-themed brew, Cheese Louise food truck, and games & prizes kicking off the night beginning at 5:00 pm. [1501 Lee Hill Rd #20, Boulder, CO]

Upslope Brewing CO - Flatiron Park (Boulder) - Upslope Brewing is getting ready to celebrate their 6th anniversary! Another year down and another excuse to party - help them celebrate six years of Upslope beers on Saturday, November 8th (2:00-8:00 pm) at their Flatiron Park brewery! They’ll have new & vintage releases, plenty of food trucks, games and live music on their back dock to help them toast to six more incredible years. [1898 S Flatiron Ct, Boulder, CO]

Echo Brewing Co (Erie) - At last, their award winning Echo Amber is now back on tap. pair that with one of their pizzas and you're sure to have a good day. Open tonight from 3pm to 9pm with Happy Hour $1 off pints 3pm to 6pm Monday through Thursday. [600 Briggs St, Erie, CO]

Left Hand Brewing (Longmont) - Why wait til Halloween to party? Left Hand is hosting their Halloween Party this Friday, October 24th from 9pm to 11:30pm. This party has a $13 cover charge. There will be live music from "Judge Roughneck", an awesome Costume Contest with 3 places. Top prize is Beer-for-a-Year! 2nd place is a case of beer, and 3rd place is a 6-pack. They will also have two beer releases that night - Safety Round 6 & 7 (session IPAs) at 9pm. Try out that costume a week early. [1265 Boston Ave, Longmont, CO]

City Star Brewing - Berthoud CO
Sponsored ad from City Star Brewing - Berthoud, CO.

Northern Colorado

Loveland Aleworks (Loveland) - Wearing your Aleworks tee to the brewery earns you $1 off every pint in the taproom today! Buy a tee or hoodie today, and they'll treat you to a beer. Also, stop in today for their pumpkin carving contest. BYO pumpkin and tools. Complimentary beer for all participants 5-10pm. [118 W 4th St, Loveland, CO]

Pateros Creek Brewing Co (Ft. Collins) - Today's Beer Pic of the Day comes from Pateros Creek Brewing Company. They were showing off their line-up of canned beers today. Look for these brews wherever PCBC beers are sold. [242 N College Ave, Ft. Collins, CO]


Grimm Brothers Brewhouse (Loveland) - The brewery is still looking for more people to join in for their Murder Mystery Beer Dinner at Grimm Bros on Wednesday, October 29th from 6pm to 9pm. This is a dress-up in costume beer dinner and murder mystery. 10-20 players will participate going for roughly 3 hours. $35 per ticket. 3 course dinner from Road Grill and beer included. Prizes will be given out to Super Sleuth, Wealthiest Player, Best Costume and Best Performer. More info on their Facebook event page. Also, coming up this Friday, October 24th, Grimm Bros will release their Pumpkin Griffin Hefeweizen Ale. It's a special version of their regular hefeweizen only with pumpkin and spices. Plus, as a bonus for reading this whole listing - you can get $3 pints from 5pm to 8pm tonight (10/21). [623 Denver Ave, Loveland, CO]

High Hops Brewery (Windsor) - Learn to homebrew with Dr. Pat! On "Learn To Homebrew Day", Saturday November 1st, you can attend a 2 hour class from 10am to 12pm and learn all the basics of doing an all grain brew via a Brew in a Bag system and they won't even need a mash tun. The cost of the class is $20 and you can buy your ticket in the Hop Hut or the Home Brew Shop on site or call (970) 674-2841 to sign up. After the class you can use your ticket as a 10% off coupon in their Home Brew shop. Also, this Wednesday, October 22nd at 5pm they'll be tapping another Ales from the Crypt beer - Hoprenomicon - Deadite Pale Ale. And then on Thursday, October 23rd they'll re-lease another beer - Dr. Pat's #14 (IPA). [6461 Hwy 392, Windsor, CO]

1933 Brewing Co (Ft. Collins) - You're going to want to leave work early for this one! CHILI BEER is being released today! They're sure you've tried all sorts of chili beers, but you haven't tried their head brewer Z's yet - and you are in for a treat. This recipe is a decade in the making. Thanks to local farm Fossil Creek Farms for the chilies and to The Kitchen Fort Collins for the labor. Stats: 6.3% ABV, 17 IBUs. Specialty Ingredients: Organic Serrano and Anaheim peppers from Fossil Creek Farm. [4025 S Mason St, Ft. Collins, CO]

Broken Plow Brewery (Greeley) - Plan to attend a Halloween Party at The Plow on Friday, October 31st starting at 6pm. wear your best costume and get a chance to win their costume contest. There will be delicious pizza available from Elements Wood Fired Oven, plus live music from Mostly Joe Hawkins. There will be an awesome Pumpkin Brew that will be tapped that will knock your socks off. Bring a friend! [4731 W 10th St, Greeley, CO]

Southern Front Range

Iron Bird Brewing Co (Colorado Springs) - New at the IB this week: A small batch of Ahtanum Montana Pale Ale is ready! (5.8% ABV and 40 IBU) They're also now offering their new menu with Oscar's across the street--food is available to order anytime they're open! [402 S Nevada Ave, Colo. Springs, CO]

Mountains and West

Breckenridge Brew Pub (Breckenridge) - There's a new offering on the secret tap right now if you ask for it - check out their Pumpkin Stout. This is a popular brew this time of year. Get it while it lasts! [600 S Main St, Breckenridge, CO]

Revolution Brewing (Paonia) - The brewery just obtained a new (to them) 10 bbl boil kettle. Look for even more beer flowing from their taps in the near future. [325 Grand Ave, Paonia, CO]
___________________________________________________________________________

Catch up on Colorado Beer News from earlier this week:
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10/21/2014 05:34 PM
Darkness Eve at Stub & Herbs Friday
True to form, the fine folks at Stub & Herb’s have promised to play host to a “Darkness Eve” celebration at the bar this Friday. They’ve assembled 15 different Surly offerings as well as a ton Other great beers. They’ll be tapping Darkness 2013 at 8pm and Darkness 2014 at 10pm. See below for the ...

10/21/2014 05:10 PM
Answer to the eternal question: Stir a cocktail or shake it?
And that’s why James Bond is a secret agent instead of a bartender. “It is rarely wrong to stir a drink, but often wrong to shake it.” On the most recent episode of “The Cocktail Spirit” on the Small Screen Network, mixology expert and historian Robert Hess explains in no uncertain terms the correct circumstances […]

10/21/2014 04:36 PM
Bartenders Face Off to Craft Best Greek Yogurt & Gin Cocktail (Yes, You Read that Right)
It’s back. Top bartenders from around North America face off in a quest to be named the best. In this first elimination round, the contenders are tasked with creating a signature cocktail for the judges with a surprise ingredient that’s usually on the breakfast menu, not the cocktail menu.   SOURCE

10/21/2014 04:23 PM
What comes after the Resurrrection?
From Michael Klein today: Realtors today may toss around phrases like “Southwest Center City,” “Graduate Hospital” or “Grays Ferry,” but the slice of South Philly hard by the South Street Bridge has carried the name Devil’s Pocket for decades. Story … Continue reading

10/21/2014 03:36 PM
FORE! Pro Golfers Launch Golf-Themed Contract Brand via Brew Hub
Every champion golfer comes to The Brew Hub imbued with a towering source of inspiration. It starts as a solitary journey, but it is one that no golfer, if he dreams of becoming a craft brewer, makes alone. For Keegan Bradley, a boy from Woodstock, VT., it was a lager, brewed with the comforting guidance of the legendary Dr. Paul Farnsworth.

10/21/2014 03:32 PM
IRI: Slight Decline in Craft Growth Through October
Here’s the good news: Brewbound pored over the latest IRI spreadsheet so you didn’t have to. Here’s the bad news (if you can even call it that): Craft growth actually slowed during the latest four-week period, ending October 5, 2014.

10/21/2014 03:16 PM
Ithaca Releases Box of Hops
ITHACA, N.Y. – Ithaca Beer Co. is unleashing full hop fury once again with the 2nd annual release of Box of Hops officially in the Taproom on Wednesday, October 22nd.  This four-beer variety pack was so popular last year–selling out in record time, we brought it back, and this time recharged with a new red rye IPA called Rustic Harvest. Box of Hops is a specialty variety twelve pack featuring our intensely floral and citrusy, Flower Power IPA plus three beers brewed exclusively for the collection: Dark Vine – Black IPA, Creeker – Double IPA, and now Rustic Harvest. To promote this very limited release around northeastern states, Ithaca Beer hasTap Takeovers and pub crawls to showcase all [...]

10/21/2014 03:13 PM
Golden Road Releases Back Home Gingerbread Stout
Los Angeles, CA — Just in time for the holidays (read: October), L.A.’s Golden Road Brewing has bundled winter’s favorite flavors into a pint-sized gift sure to please the palates of even the greenest of grinches. Back Home Gingerbread Stout debuts this season on draught and in newly designed four-packs of 16-oz cans available late October at retailers including Whole Foods, Costco, Trader Joe’s and BevMo! among others. The stout is currently on draught at The Pub at Golden Road Brewing and will be pouring at sister properties Tony’s Darts Away and Mohawk Bend in [...]

10/21/2014 03:10 PM
10 Barrel Brewing Releases Jamaican Me Pumpkin
Bend, OR — 10 Barrel is releasing their second bottled pumpkin beer ever… Jamaican me Pumpkin - a 10.4% rum barrel aged Imperial Pumpkin Ale with over a year in the barrels. According to the brewery: “We had a theory that you could age almost anything in a Jamaican rum barrel and it would taste great so we decided to test that theory with an Imperial Pumpkin Ale. With over a year in the barrels we came to one conclusion: We were right!” Jamaican Me Pumpkin is the latest beer in 10 Barrel’s annual barrel [...]

10/21/2014 02:54 PM
Downpour Brewing opens this Saturday in Kingston

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. This just in. Downpour Brewing, a brand new brewery in Kingston, Washington, is scheduled to open this Saturday, October 25. Located within walking distance of the ferry dock, the tasting room at Downpour Brewing promises to provide bar seating, TVs, picnic tables, and a kid’s play area....

10/21/2014 02:44 PM
A Brand Re-Vision: The Artist’s Whiskey Decanter
We’ve all seen a whiskey decanter. It’s cut glass or crystal, full of class, and a cobwebby blast from the past. It’s short and stubby ...

10/21/2014 01:30 PM
The Bonnie Lad
An Alabama style whiskey, Clyde May’s finishes with sweet green apple and a hint of cinnamon, making it the perfect ingredient for autumn drinks.    

10/21/2014 12:31 PM
Beer Birthday: Lucy Saunders
because beer is food: in cooking, at the table, and by the glass … So begins the website of beer cook Lucy Saunders, whose birthday is today. Lucy has done much to promote both cooking with beer and enjoying food with beer through her books and other writings. She’s a treasure, in more...

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

10/21/2014 11:59 AM
Jacksonville to host Goose Island Bourbon County Brand Stout event on Black Friday
For millions of shoppers in the United States the day after Thanksgiving is heaven on earth. Known as Black Friday, it is the single biggest shopping day of the year with hundreds of retailers vying for their dollars with outrageous sales and incentives. But, for beer lovers, it is also a day awaited all year […]

10/21/2014 09:02 AM
Green Man Brewing IPA

The post, Green Man Brewing IPA, first appeared on The Barley Blog.

This bottle of Green Man’s IPA was the last of a batch of brews that I brought home from the Outer Banks this past Summer. At 6.2% ABV and 63 IBU, it’s a solid English-style IPA, if a bit on the shy side. Despite the fairly elevated bitterness units, this balanced brew doesn’t bite too […]

The post, Green Man Brewing IPA, first appeared on The Barley Blog.



10/21/2014 08:17 AM
New cookbook features recipes made to be enjoyed with beer
This hip new cookbook features over 325 irresistible recipes and, in addition to delicious bar food recipes, aspiring cooks can find instructions for beer cocktails, chuggers, shots, shooters, chasers, punches, floats, and shakes, with nearly 1,000 related pairing suggestions using today’s most popular craft and seasonal beer styles.

10/21/2014 08:09 AM
Tactical 1st Aid & Collapse Medicine Course
On Sunday, we had the opportunity to take the Tactical First Aid and “System Collapse” Medicine course put on by Greg Ellifritz of Active Response Training. Greg was in the area putting on two classes hosted by FPF Training. The day before, Greg taught his Extreme Close Quarters Gunfighting course out on the range. We weren't able to do that class, but after experiencing Greg's teaching, it's on my list of things to do now. Greg is a 19-year veteran police officer, including 13 years as the full time tactical training officer for his agency. He has a hobby of third-world travel, and as such has developed extensive knowledge on surviving outside a "civilized" medical system.

Greg starts the class by going over how the tactical first aid taught in this class differs from the "standard" Red Cross or EMT first aid procedures. Those are highly valuable skills too, but for  different situations. Think about the typical issues seen by our EMT and paramedic squads; car accidents, falls, and illnesses are probably the most common things seen. Treatment in these cases typically involves stabilizing the patient until he can be transported to a hospital. For shooters on the range, wilderness hikers, or for warriors on the battlefield, there may be no hospital nearby. There could be multiple injured persons, or gunshot victims needing treatment while the bullets are still flying. In these situations, the injury is most likely to revolve around blood loss, the circulation system, and respiration. In addition, this course covers survival during a short or long term break down of our medical system. Imagine your local hospital filled with pandemic victims. Are you willing to go to the hospital when you slice your hand open in the kitchen? Will doctors and EMTs report to work when people start dying of widespread disease? It's not hard to imagine scenarios where one might have to deal with a serious injury of a family member, or oneself, without the benefit of the local EMT responder and emergency room.

We spent a lot of time going over how to stop massive blood loss. Starting out with Israeli bandages, and other compression bandages, we learned the differences, along with how and when to use them. More importantly, we practiced applying various types of compression bandages to others and to ourselves. (It's not so easy to properly apply a pressure bandage on your own strong-side arm.)

We also covered tourniquets in depth. There's a lot of misunderstanding, and downright outdated and incorrect information regarding the proper use, safety and effectiveness of tourniquets. Much of what we know now comes from experiences in Vietnam and the Middle East conflicts. Once the pariah of emergency medicine, studies have shown that significant numbers of lives could had been saved in Vietnam by the proper application, rather than avoidance of tourniquets. After covering some of the main types of tourniquets available today, including C-A-T, SOF-T, and TK-4, we practiced their use. And again, we practiced both on partners and on ourselves. It wasn't the most pleasurable experience, but it's important to know how to apply these life-saving tools quickly and properly. We also covered the use of hemostatic agents such as Quikclot and Celox, including how to use them to transition from extended-term tourniquet use.

After lunch we moved on to respiration issues, including basic airway clearing procedures, as well as more advanced topics. Clearing a throat obstruction with an emergency cricothyroidotomy was covered. Chest cavity wounds and treating the "sucking chest wound" or tension pneumothorax was discussed next. We also covered how to relieve the pressure on the lungs by "burping" the wound or doing a needle decompression. Greg emphasized that these procedures are considered medical procedures, with related moral and legal complications, and should be considered only in emergency situations.

Moving on to circulation, we covered wound treatment including proper cleansing and disinfecting. Emphasis was placed on the difference between a quick rinse in the kitchen sink before heading to the local doc-in-a-box for treatment, and thoroughly cleansing and closing the wound in the home or field. We learned basic suturing, which we practiced on chicken thighs. Stapling and other (preferred) alternatives for closing wounds were also covered.

The final portion of the class was devoted to drugs, both over the counter and prescription. We talked about what medicines should be included in a emergency medical kit. We discussed alternatives for common drugs, as well as benefits and drawbacks. Greg also shared his experiences on how to legally obtain the discussed medicines, including prescription drugs, to prepare for travel or a collapse situation.

As a shooter, I am often at the range by myself. In the event of a serious injury, I may very well be the first responder, or the only responder. Even without the threat of a zombie apocalypse, this is important information to know and I feel better equipped after this class. Greg constantly challenged us to think about alternatives to the treatments and supplies we covered. We talked about how many of the first aid supplies, and even the packaging they come in could be multi-purposed. In fact, improvisation was a constant theme throughout the day. (Which reminds me I need to add duct tape to my kit.) After all, this is also a collapse medicine course. There are a few adjustments to be made to the contents of my range bag and my car med kit, and those fixes will be done very soon.

Greg is an excellent and highly qualified instructor. The material is presented in an interesting and engaging manner. The class was never boring, despite the heavy subject matter. There were several students in our class who were taking the course for the second time, there's so much information in the class, it's hard to retain it all at once. After the class we were given a CD with over 150 medical references as well as documents summarizing the class material. I've not even had a chance to go through that material.

As with other course reviews I've done, I've only given very high-level information here. There was much, much more information shared than is covered in this post. I'm not qualified to explain the material in detail, and it would be unfair to both Greg and the reader. Take this course if you can. For local readers, FPF Training will be hosting this and other classes from Greg next year. If you can't learn from Greg, get the training from another qualified instructors. In a tactical or collapse medicine situation, this is the stuff you need to know.


[ This content originated at Musings Over a Pint ]


10/21/2014 06:07 AM
The Session #93 announced: Beer Travel
Brian and Maria at the Roaming Pint have announced the topic for The Session #93 will be “Beer Travel.” They travel to beer destinations around the country in an RV, but that’s not a requirement to partcipate. Because Beer by Bart asked writers in Session #29 to tell him about their favorite beer trips Brian […]

10/21/2014 04:23 AM
Updates to Our Lists & Guides

Boak & Bailey's Beer Blog - Writing about beer and pubs since 2007

Psst! Up there ↑ in the top navigation bar there are quite a few interesting bits and pieces. That’s where we keep pages (permanent) as opposed to posts (transitory) and under ‘Guides and Lists’ you’ll find things like links to local pub guides around the blogoshire and advice on how to go about becoming a fully-fledged beer geek. But […]

Updates to Our Lists & Guides



10/21/2014 04:03 AM
Big beer is getting crafty, Craft beer is getting wise
“We find your American beer like making love in a canoe. It’s f#%$ing close to water,” Monty Python’s Eric Idle famously buzzed at the Hollywood Bowl ...

10/21/2014 03:05 AM
Brewing in WW II (part three)
Lots more stuff about barley and malting during WW II. I admit much is going straight over my head. All this nitrogen stuff.

I'm now totallty confused about nitrogen in barley. It seems it's not so much how much nitrogen, but how much of which sort, that counts.

"There was another wet harvest in the following year, 1942, although the barleys showed an improvement over 1941. The yield was high, however, but the quality was variable, and while there was a limited supply of good quality, a large quantity was weathered and spoiled by the wet, and there was much that was of low grade. The nitrogen varied from 1.2 to as high as 1.8 per cent, in the barleys which were malted. In view of the limited supply of good quality barleys, these could only be obtained by the buyers if they were prepared to take some of the poorer quality as well. Malts were in consequence variable, and those made up from the poorer qualities showed poor modification and were high in nitrogen."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

Let me get this right, 1942 was a poor harvest, despite the yield being high. So it was poor in terms of barley quality rather than quantity. Loads of barley around, but not much of it very good. And the crap barley made poorly modified malt with loads of nitrogen. Still not sure I get this nitrogen thing.

It sounds like much the same story in 1944:

"Harvesting conditions were again bad in 1944, as the weather broke in early August and persisted into September. Barleys were variable and the bulk was of poor quality, while the nitrogen was high. Those harvested early, before the rain, were in good condition and of fair quality, but the maltsters were not in a position to buy very heavily as large quantities of the good barleys of 1943 had been held over to commence malting the next season, and their bins were full. The consequence was that most of this early harvested barley was taken up by the Ministry of Food, and when the maltsters came into the market wet weather conditions had spoiled the crop and the barleys available were of poor quality. The yield was low, and in order to meet the brewers' requirements, a larger quantity of very low grade barleys were malted than ever before, and the season was described as the worst ever experienced. Malts were exceedingly variable and as a large proportion of the worst barleys were malted late in the season which extended well into the summer, the malts produced were deplorable.
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

Sounds like a real cock up in malting in 1944. Though I'm surprised to hear that maltsters still had lots of barley left over from 1943. When they say the barley was taken by the Ministry of Food, I assume it was being used to make bread. The "national loaf" contained a certain percentage of barley

Wet weather at harvest time definitely seems to be the enemy. I must take a look in brewing records of the period to see if there's evidence of crap malt. A poor yield should be an indication of low-quality malt. It sounds as if a lot of it was made.

Here's an overview of wartime barley harvests:

"Such a sequence of years, only two of which produced malts that could be considered as of average quality, would have produced innumerable difficulties in mamtaining a satisfactory standard of quality even in peace time where the brewer was not hampered with restrictions in respect to materials and when he had sufficient staff and labour was plentiful. It is to his credit that he succeeded as well as he did, although perhaps the standard of quality which was attained, especially as the years went on, was not always very high and, he was afraid could have hardly given some brewers, at least, much cause for congratulation, but the demand always exceeded supply, and the public had to be satisfied with what they were given or go without and so complaints were useless.
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

BAsically, the harvests were generally so bad that brewers would have had difficulties even in peacetime. Of course, one advantage of wartime was taht the public learned to be less fussy. Brewers could get away with below par beer because drinkers had no alternative, otehr than to go without. A real sellers market.

And finally a non weather-related problem: labour shortages.

"Conscription and the insistent demands of the munition factories had taken such a toll of labour that the shortage became acute quite early in the war. Although everyone in the brewing industry suffered, it was perhaps the maltsters who were hardest, hit as malting operatives have to be expert at their job and take time to train. This handicap was most serious in 1940 and 1941 and again in 1944, when the quality of the barleys was poor and the nitrogen content high. Such barleys require more skill and attention on the floors and a longer flooring period, which few maltsters found it possible to give, and consequently modification was poor and the standard of quality of most of the malts was low."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, pages 118 - 119.

I suppose it's obvious that you can't operate as well without skilled and experienced staff. I can imagine the combination ofd a lack of skilled workers and rubbish quality barley must have driven maltsters to despair.

There may be more on malting next time. Or I may jump forward to adjuncts. It depends on my mood.

10/20/2014 10:53 PM
Wild Game and Brewer’s Feast at Grand Superior Lodge
Drop everything. The colorful palette of the north is calling your name… and your belly. Jump in the car (make a reservation first!) and head north to Grand Superior Lodge for some fine imbibing and delicious wild game. Oh, and the colors aren’t bad this time of year, either. Whether you choose to stay the ...

10/20/2014 10:21 PM
Clamps & Gaskets: News Roundup for Weeks 40/41, 2014.
Clamps and Gaskets: weekly roundup
A bi-weekly, non-comprehensive roundup
of news of beer and other things.

Weeks 40/41
28 September - 11 October 2014


  • 2014.10.11
    "Tasting Whiskey," new book by Lew Bryson —editor of Whiskey Advocate Magazine— released.
    —Via Facebook.


  • Baltimore Beer Week 2013 (logo)
  • 2014.10.10
    The 6th annual Baltimore (Maryland) Beer Week began today. Runs through 19 October 2014.
    —Via Baltimore Beer Week.


  • 2014.10.09
    Stone Brewing Company, of Escondido, California 10th largest U.S. craft brewery, to build an East Coast brewery and restaurant, in Richmond, Virginia, opening in 2016, employing more than 288 people.
    —Via Barley Blog.


  • 2014.10.06
    The 'best' beer of each U.S. state, as determined by the highest RateBeer.com scores.
    —Via Business Insider.


  • 2014.10.04
    Is drinking local beer always the best way? Greg Engert of Bluejacket, Washington, D.C., looks at beer quality and flavor as obvious, but sometimes ignored, factors in choosing a 'good' beer.
    —Via Esquire Magazine.


  • 2014.10.04
    The great American beers of 2014, as judged at the Great American Beer Festival, in Denver, Colorado.
    —Via YFGF.


  • 2014.10.03
    "If craft brewing had come along just a little sooner, Ballantine IPA might well now be considered [craft beer's] grandfather."
    —Via Jeff Alworth in All About Beer.


  • 2014.10.02
    "Beer is the purest of all alcoholic beverages." Franciscan Roman Catholic nun, Sister Doris Engelhard, Europe's last brewmaster nun, at Mallersdorf Abbey, in Bavaria, Germany.
    —Via The Atlantic.


  • 2014.10.02
    U.S. government to reduce brewers bond and paperwork, for breweries producing fewer than seven thousand five hundred barrels of beer per year.
    —Via Brewbound.


  • 2014.09.30
    The Centers for Disease Control and Prevention (CDC) has confirmed the first-ever case of Ebola in the U.S., in Dallas, Texas.
    —Via Washington Post.


  • 2014.09.29
    Beer writers continue to equate the complex flavor of wet-hopped beers (beers hopped with hops only hours removed from the harvest) with insipid, immature, Beaujolais Nouveau wines.
    —Via Bon Appetit.


  • Cinderella & the pumpkin
  • 2014.09.29
    Pumpkin beers in early Colonial America.
    —Via Library of Congress.


  • 2014.09.28
    German waiter sets world record, carrying 27 liter-mugs of beer, weighing 62 kilograms (136 pounds), for a distance of 40 meters (43.7 yards). Some spillage allowed.
    —Via Daily Mail.


  • 2014.09.28
    For the 2012 vintage, two hundred and sixty-seven Medoc chateaux have been classified as Cru Bourgeois; the most ever.
    —Via Decanter.


  • Bartender Rachel @DRP (03)
  • 2014.09.28
    A ten-step primer to pouring draught beer correctly —and actually pouring the beer is only one of the ten.
    —Via Brewers Association.


  • 2014.09.28
    "Wine should be paired with a meal, not a weather report." The wine reviewer for the Washington Post recommends Riesling (for its acidity and relatively low alcohol content) for Oktoberfest-style meals of wurst and sausages.
    —Via Dave McIntyre.


  • 2014.09.28
    In 2014, two-thousand acres in New York were devoted to growing barley for malting. Future demand in the state could support thirty-thousand acres.
    —Via Rochester Democrat & Chronicle.

-----more-----
  • 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. But all are brief, and many are re-posts from twitter.com/cizauskas.
  • The Clamps and Gaskets graphic was created by Mike Licht at NotionsCapital.


10/20/2014 10:01 PM
Dry Hopping and the Diacetyl Rest

It’s the name of my new novel – Dry Hopping and the Diacetyl Rest. Do you think it will sell? Probably not as well as The Joy of Homebrewing. The title of this post is more of a mashup of what I did with my harvest lager last week and this past weekend. In lager […]

Read the original article Dry Hopping and the Diacetyl Rest and other Brew Dudes posts.



10/20/2014 08:22 PM
Maritime Pacific Brewing releasing its fresh hop XPA this Wednesday

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. A couple years ago I posted a story about the first fresh hop beers of the season. Specifically, which breweries would be first out of the gate with fresh hop ales. Seemed like important info for hop hounds like me. Someone commented on that post and said,...

10/20/2014 07:32 PM
Stone Brewing Co. Debuts Smoked Porter w/Chocolate & Orange Peel

The post, Stone Brewing Co. Debuts Smoked Porter w/Chocolate & Orange Peel, first appeared on The Barley Blog.

Press Release ESCONDIDO, CA (Oct. 20, 2014) – In time for fall, Stone Brewing Co. is introducing a new, citrus-rich chocolaty iteration of the classic year-round Stone Smoked Porter. Today, Stone Smoked Porter w/Chocolate & Orange Peel begins shipping in 22-ounce bottles and on draft at retailers, bars and restaurants in select markets nationwide. “Since […]

The post, Stone Brewing Co. Debuts Smoked Porter w/Chocolate & Orange Peel, first appeared on The Barley Blog.



10/20/2014 07:19 PM
Beer Review: Magic Hat’s Wilhelm Scream
Featured Contributor Katie  @PunkRockPoet84 The Confession: I am a complete White Girl when it comes to pumpkin spice; candles, lattes, coffee beans, and (of course) beer!  I need it all! My issue with pumpkin beers is that they are usually wheat beers, which I’m not the biggest fan of. So when I saw Magic Hat’s pumpkin ale at the grocery store, I grabbed it like a little kid going for their first pieces of Halloween candy! The Beer: Upon my first sip of this beer…

10/20/2014 06:37 PM
Limited edition skeleton t-shirt? Priceless.

Well, technically not priceless. $20 to be exact. Our own Duck Duckett brought the heat with this one – a death-metal inspired skelelogo with an ominous twist on our rallying cry, “Weekends are overrated.” We only made a few. You too can be a lucky owner. Buy one here!

The post Limited edition skeleton t-shirt? Priceless. appeared first on Monday Night Brewing.



10/20/2014 06:02 PM
Improving Beer Clarity and Finings: In Depth – Part 4
clarityThis is the fourth and final part of my four part series on improving beer clarity. In the previous sections we discussed how to measure clarity, causes of poor clarity, proteins and tannins and how to control and improve beer clarity in the mash and the boil. Today we’re going to discuss fermentation finings and […]

10/20/2014 05:51 PM
Colorado Beer News 102014
Colorado Beer NewsToday is Clean Your Virtual Desktop Day. That PC, laptop, cellphone, tablet or other personal electronic device used to be brand new and clean. Now, it's full of old icons, apps, files and God knows what. Some of those things you've probably not used for years. Today is the day to take the time to clean up your devices and remove the old unwanted files. Just be careful, the files and data you remove might be important - so back up your device before purging anything. Otherwise, you might just need a craft beer to ease the pain of a device that no longer works properly. Here's what's happening around the Colorado beerosphere today Monday, October 20th, 2014. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

[CO Beer Festivals] -- [Beer Dinners] -- [CO Beer Releases]

Metro Denver

Dry Dock Brewing South Dock (Aurora) - During the weekend, Dry Dock tapped their Coffee Milk Stout at their South Dock location. Plenty of it - come fill your growlers. Open today 12pm to 9pm. [15120 E Hampden Ave, Aurora, CO]

Lone Tree Brewing Co (Lone Tree) - Today is Happy Growler Monday - especially after a Broncos win! Bring you your LTBC growler and receive a discount when you fill it on Mondays. [8200 Park Meadows Dr, Ste 8222, Lone Tree, CO]

Arvada Beer Co (Arvada) - Every give a big Happy 3rd Birthday to Arvada Beer Company today. They will be tapping several special beers this week to honor the occasion. Today (10/20) they're tapping a Chipotle Red ale. On Tuesday 10/21 try the Chile Golden Ale. On Wednesday 10/22 it's IPA Day with $3 pints all day. On Thursday 10/23 they'll tap a Baltic Porter. On Friday 10/24 they'll put up a Barrel aged Winter Schwarzweiss. And finally on Saturday 10/25 it's the return of the Colorado Craft Beer Show - doing a live radio remote. Plus, tappings of a Dopplebock and a Barleywine. Special soups available every day of the week too. [5600 Olde Wadsworth Blvd, Arvada, CO]

Big Choice Brewing (Broomfield) - Here's what's happening this week at Big Choice Brewing. Tonight is this Menu Monday featuring Stalefish Steamed Porter. Tuesday 10/21 brings Buy One Get One Free Pint day when you wear your Big Choice gear and bring in a friend. On Thursday 10/23 you'll get $1 off 4 packs and Growler Happy Hour pricing from 4:30pm to 6:30pm. Saturday, 10/25 is their 2nd Beer Brunch starting at 10am featuring Steamed Porter with Coffee on cask. And on Sunday, 10/26 they will host a Pumpkin Carving Contest. Winner will get 6 FREE pints. They'll also tap a small batch of a pumpkin pie porter. #choosewisely [7270 W 118th Pl, Broomfield, CO]

38 State Brewing Co (Denver) - Events for this week at 38 State Brewing: Wed. 10/22 - Trivia starting at 7pm, plus La Casita food truck at 4pm. Thursday 10/23 - Denver Poker Tour (free to play) starting at 7pm. Friday 10/24 - live music at 7pm and Capt'n Crabby food truck at 4pm. Saturday 10/25 - Trivia starting at 8pm with B&B Smokehouse food truck at 4pm. And on Sunday 10/26 - a Chili Cook-off starting at 2pm with live music. [8071 S Broadway Ste A, Littleton, CO]

Mockery Brewing (Denver) - One of the next breweries to open in Denver will be Mockery Brewing. They've set the date for Friday, November 7th at 3pm to open their doors. They've been busy brewing beers on site since October 10th. One of their beers expected on tap will be a vanilla porter. More details should be forthcoming soon. The River North area is getting tastier! [3501 Delgany St, Denver, CO]

Renegade Brewing Co (Denver) - Tonight is another in a series called "Night with the Brewers". Every third Monday of the month from 5-7pm the brewers will be speaking about a selected brewery topic. Tonight's topic is Yeast. Come learn all about yeast and its role with beer. Also, Pride of Philly Cheesesteaks will be on site for the 1st time tonight. [925 W 9th Ave, Denver, CO]

Boulder County

Vindication Brewing Co (Boulder) - Monday's got you down? Fear not! It's always a Happy Monday at Vindication Brewing. Stop in today and get $1.50 off pints all day long. Then on Tuesday, bring in your favorite music on vinyl and they'll spin your records. Live music on Friday and Saturday nights. [6880 Winchester Cir, Boulder, CO]

BRU handbuilt ales & eats (Boulder) - There's a new seasonal limited bomber bottle release that started over the weekend. Look for their Sasquash Roasted Pumpkin Porter either at BRU or in select liquor stores. This brew was made with pumpkin, molasses, ginger and spice and is perfect for this fall season. Check out their Beer Locator to see where its available. [5290 Arapahoe Ave, Boulder, CO]

Sanitas Brewing (Boulder) - Today they are tapping their new Jim's English Bitter Ale. This beer was inspired by an old homebrew recipe from their Chief of Brewing Operations - Chris Coyne's father. This beer is described as earthy, crisp and sessionable. As always, it's Happy Hour all day on Mondays.

Left Hand Brewing Co (Longmont) - Ladies! During November’s Ales4Females presentations (Nov 3rd & 17th), they will be focusing on beer and food pairing combinations. To help explore our pallets, they will be combining four Left Hand Brewing beers (Polestar, Sawtooth, Black Jack and Stranger) with hops, fruits, spices and other fresh ingredients using Dogfish Head Brewing’s Randall Jr. The intention of this presentation is to explore everyone’s individual pallets, identify pairings that work, pairings that don’t work, and search for a perfect beer and food synergy. [1265 Boston Ave, Longmont, CO]

City Star Brewing - Berthoud CO
Sponsored ad from City Star Brewing - Berthoud, CO.

Northern Colorado

City Star Brewing (Berthoud) - Here's what's happening this week: Today you can earn a FREE beer token with the purchase of any 64oz growler fill. Tuesday 10/21 - Raspberry Bandit tapping. Wednesday 10/22 - Trivia Night starting at 7:30pm. Thursday 10/23 - Come watch the Broncos take on the Chargers showing in the taproom. Friday 10/24 - Live music from Hotfoot 7pm to 9:30pm. And Saturday 10/25 - Live music from Johnny Johnston & The Po' Boys from 7pm to 9:30pm. Plus, lots of great beer always on tap. [321 Mountain Ave, Berthoud, CO]

Broken Plow Brewery (Greeley) - Announcing Medical Mondays at The Plow. For all medical workers, show your medical ID and get $1 off pints all day Monday - every Monday! [4731 W 10th St, Greeley, CO]

Loveland Aleworks (Loveland) - Still pumped up from that awesome Bronco win yesterday? Bet you're out of beer. Good thing you can get $2 off a growler fill today - all day long. Open today 12pm to 11pm. [118 W 4th St, Loveland, CO]

Patrick's Irish Pub (Greeley) - Monday's are Keep The Glass night. Tonight's featured brewery is Wiley Roots Brewing Company and their Apumpalyptica Imperial Pumpkin Ale. Get a great logo'ed snifter glass with your beer purchase. The tapping will start at 7pm. [907 8th Ave, Greeley, CO]

Berthoud Brewing Co (Berthoud) - Coming up this week: 10/22 Wing Wednesday plus Back 40 Stout is on tap. Thursday 10/23 - Geeks Who Drink Trivia at 7pm. Friday 10/24 - Firkin Friday - Aztec Chocolate Stout taps at 5pm. [450 8th St, Ste B, Berthoud, CO]

Southern Front Range

Nano 108 Brewing Co (Colorado Springs) - Please join in tonight from 3:00pm to 11:00pm for the Jason Fields Memorial Fundraiser. They will be tapping two new beers (Spiced Rum Barrel Aged Session IPA and Peanut Butter & Chocolate Robust Porter) so come out and enjoy yourself. Proceeds to benefit the wife and three children of Jason Fields (Travis Fields of Fieldhouse Brewing's partner and brother). Donations will be excepted as well as their donations from beers sold. Please consider helping the family and supporting craft beer in Colorado Springs. Vladi's European Street Food will be there serving up delicious food as well. Come out to support the event. [2402 Waynoka Rd, Colo. Springs, CO]

Fieldhouse Brewing Co (Colorado Springs) - Come play Monday Night Squares with Fieldhouse tonight. Come in and buy a pint before MNF halftime to get a square. Entries close at the 2 min warning at halftime. The open tab at half and at the end of the game with the winning square gets their tab paid for! Bite Me Gourmet Sausage will be there about 5pm. Also, from 3-11pm tonight, the benefit week continues at Nano 108! Don't forget your punch card! Also, this Wednesday Oct. 22nd brings another beer on the test tap. Check out their Oak Aged IPA at 5pm. This Saturday, Oct 25th is the Benefit Week Closing Party at Fieldhouse Brewing from 12-10pm. Rub N' Grub KC BBQ, Treehouse BBQ, and Merken food trucks will be there, live music in the evening from Smith House Music. College football on the MEGA screen during the day. [521 S Tejon St, Colo. Springs, CO]

Ute Pass Brewing Co (Woodland Park) - They recently obtained all of their final licenses and have been brewing their own beer! They served their Live the Dream pale Ale for the recent Woodland Park Oktoberfest and will be serving their Kick Back irish Red Ale for the All Colorado Beer Festival on November 1st. Come check them out! They've been open as a pub/restaurant for over a year but now can officially be called a brewery! Cheers! [209 E Midland Ave, Woodland Park, CO]

Mountains and West

Colorado Hard Cider Festival (Paonia) - Less than 2 weeks away from the 3rd Annual Colorado Hard Cider Festival on Sat. November 1st 11am-7pm. The fest will be serving Hard Cider from Stem Cidery, Colorado Cider Co, Santa Cidre, Snow Capped Cider, Compass Cider, Branch Out Cider, and Big B's Hard Cider. Music starts at 11am with the Solar Brothers, then they have Finders and Youngberg and closing it out with Kipori Woods. There will be Children's activities, great BBQ, fresh apple pressing, free camping and a bunch of happy people. Get out there and drink some hard cider! Location: Delicious Orchards Farm Market. [39126 Hwy 133, Paonia, CO - 1 mile west of town]

Elevation Beer Co (Poncha Springs) - Their new 40oz stainless steel double-walled insulated growlers now come in either orange or blue (Bronco colors). Fill 'em up with your favorite Elevation beer. Open today 2pm to 8pm. [115 Pahlone Pkwy, Poncha Springs, CO]

Broken Compass Brewing (Breckenridge) - Potluck Monday is finally here. Whip up your favorite dishes to share and bring them by Broken Compass at 6:30pm tonight for food, fun and of course, beer. First place dish gets a free 64 oz. growler, second place a 32 oz. and third a free pint! [68 Continental Ct, Unit B12, Breckenridge, CO]

Bonfire Brewing (Eagle) - Their annual Pumpkin Carving Party is this Sunday from 4:30-8pm. As usual, we'll provide a bunch of pumpkins, patterns, and sharp implements. Plus, we're releasing our Harvest Brown -- brewed with squash donated from our customers. [127 Second St, Eagle, CO]

Amicas Pizza & Microbrewery (Salida) - Plenty of daily specials. Their current beer line-up is: Bomber Blonde Ale, Headwaters IPA, Rex's Amber Ale, Weekender Imperial Red Ale, Loyal Duke Strong Scotch Ale, Big S Brown, and the Raspberry Porter. Stop in soon for a beer or a bite. [136 E 2nd St, Salida, CO]

Steamworks Brewing Co (Durango) - Ken and the brewing crew has just bottled some of their Backside Stout and you can get some to take home. This beer won a Gold medal in 2010 and this year won a Bronze medal in the Oatmeal Stout category at the GABF. Taste what is one of the best stouts in America. [801 E 2nd Ave, Durango, CO]

Roaring Fork Beer Co (Carbondale) - Come to the Zombie Pub Crawl this Friday 10/24 at RFBC starting at 6pm. THey will have $4 Zombie Pub Ale's or Zombie IPA of your choice if in Zombie attire! This is an awesome kick off to Halloween, come play Friday! Dress up for drink specials. Meet at Sopris Park at 8:30pm for a thrilling Zombie Bike Ride. [1941 Dolores Way #81623, Carbondale, CO]

Kannah Creek Brewing Co (Grand Junction) - Imagine how good Chocolate Banana Bread would taste. Now imagine that taste in a beer. They will be tapping their Bavarian Dunkel firkin tonight at 5pm and your don't want to miss out on this one! [1960 N 12th St, Grand Junction, CO]
___________________________________________________________________________

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10/20/2014 05:12 PM
Brewing jobs: Experienced Brewer — Palmyra WA
Experienced Brewer Exciting Australian Brewery Vibrant small management team Outstanding career opportunities within the Brewing Industry Gage Roads Brewing Company is experiencing strong brand growth and has secured multiple contract brewing opportunities. As a result, our business is growing rapidly and we have a fantastic career opportunity for an energetic person with a passion for craft brewing and beer. Gage Roads Brewing Company has an opportunity for an experienced Brewer to be involved in all aspects of commercial craft and contract brewing. The position requires practical hands on approach with a large physical component. It also comprises shift work. The following skills and attributes are essential for the selection of the successful applicant: • A passion for brewing and beer! • A good work ethic and positive attitude • Strong learning and problem solving ability • Previous experience working in a commercial brewery Duties include, but are not limited to, raw material handling, wort production, CIP processes, production records, housekeeping, cellar/filter-related operations, yeast and handling, dissolved oxygen and CO2 checks, packaging operations amongst others. The following attributes will be an advantage for the selection of the successful applicant. • Forklift ticket • OHS training • Tertiary qualification in brewing or […]

10/20/2014 04:43 PM
Urban Family Brewing ready to open its new Magnolia location

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. We just received news that Urban Family Brewing is almost ready to open its new tasting room in Magnolia. The official opening is this Friday, October 24th. Details below. The brewery originally opened in downtown Ballard back in 2012, brewing in the back of its pub on...

10/20/2014 02:51 PM
Calling Victor
I accidentally deleted your message. Please get in touch again so I can send you the book.

10/20/2014 12:55 PM
Freetail Brewing Company's Production Brewery
Freetail Brewing Company's production brewery will be opening in a few weeks, and the San Antonio Current has teased us with information about the new brewery.

Located on South Presa, the brewery will produce three beers in cans (Bat Outta Helles, a German-style lager; Third Coast IPA; and a seasonal beer) and two in 22 ounce bottles (Witicus double witbier and Freetail Ale, which is a little stronger and hoppier than the version at the pub). There will be a tasting room, and it will be open Thursday and Friday, 4-9 p.m. and Saturday, 2-9 p.m.

10/20/2014 10:55 AM
Wild Wolf Brewery
Colleen, Checkered Flag and I head down to Nelson County on Saturday to take in the scenery, and breweries on Route 151. I had heard that the fall leaf viewing season was underway, so we expected crowds, and indeed they were there. When we drove past Blue Mountain Brewery, the first brewery on the "trail," we were shocked by the number of cars, but since we had other plans, we continued on. In addition to the expected fall foliage sight seers, it seemed every stop we made had wedding party celebrants in house.

We made this same trip last year, so this time were focused on the places we did not stop last time. Our first stop was Wild Wolf Brewery for lunch. Despite the lunch time crowd, it took no time at all to get a table in the outdoor seating area.


Naturally, the first decisions were regarding beer. I've only had a couple Wild Wolf beers, and they had at least 12 on tap this day, so I was a bit fraught with indecision, and I didn't want to try a bunch of tiny samplers. Eventually I settled on the Wee Heavy, and out of curiosity added a taster of Folktoberfest, the brewery's seasonal Oktoberfest beer. Colleen went for the Blonde Hunny, while Checkered Flag selected the Dry Stout.

For food, we all ended up going the BBQ route; a BBQ platter for Colleen, the House Smoked BBQ Ribs for Checkered Flag, while I strayed off the traditional path a bit with Pulled Pork Tacos.

The Folktoberfest beer was created as the official beer of the annual Richmond Folk Festival. It's a classic German Oktoberfest beer with the addition of Columbus hops, giving a crisp finish to the beer. The Wee Heavy was especially delicious and flavorful. At only 5.7% ABV, it's a mild Wee Heavy but quite enjoyable. The aroma brought forth caramel malt and dark fruit. The flavor was slightly sweet,  a little earthy and nutty, and finished with a pleasant smokiness. It was a fitting accompaniment to the BBQ Pork and spicy jalapeños in the tacos.

My dining companions shared sips of their beers as well. The Blonde Hunny is a Belgian style Blonde Ale. The refreshing unfiltered ale has some honey sweetness, along with a mild citrus and pepper spice kick to it. The Dry Stout is also quite good. It's got roasted coffee and dark chocolate, with a pleasant bitter and dry roasted finish.

All of the beers we enjoyed at Wild Wolf were very well-done. Also, the food was great. The house-smoked BBQ, in all forms, was quite tasty. We enjoyed ourselves very much sitting outside, enjoying the good food, great beer, and beautiful Autumn air. We had other stops planned, and a lot of driving to do, or I probably could have lingered at Wild Wolf for quite some time. We do look forward to going back.


[ This content originated at Musings Over a Pint ]


10/20/2014 10:50 AM
Victory Brewing Moving Parts 02

The post, Victory Brewing Moving Parts 02, first appeared on The Barley Blog.

Back in July of this year, Victory Brewing released the debut offering in their Moving Parts series of beers. The first round of Moving Parts (Batch 01) used a variety of American, English and Czech hops to create a well rounded and universally flavored IPA. With Batch 02, the brewery has decided to create an […]

The post, Victory Brewing Moving Parts 02, first appeared on The Barley Blog.



10/20/2014 08:25 AM
It’s Harvest Season: Cracking open a Sixpoint Sensi Harvest
This year it seems I have completely skipped over pumpkin ales. At the point of this writing I have had 2 pumpkin ales and one sample. I am just not in the mood yet for one of them.  But never fear, if you are not a fan of pumpkin or if you want something else, […]

10/20/2014 05:59 AM
Is beer as good as it’s going to get?
MONDAY BEER LINKS, MUSING 10.20.14 How I pick the links to include here: – Wednesday morning I received a press release about chef David Chang’s bit of silliness in GQ about “fancy beer.” Friday morning I received a press release about Garrett Oliver’s response, also in GQ. No need to bother with this pissing match. […]

10/20/2014 04:22 AM
Hitachino Nest Nipponia 6.5% ABV
The flavour? Well, it's very exotic, as well as the pineapple and honey, there are hints of satsuma in there, vanilla, nutmeg and bread. Each sip reveals something different. But bear in mind, this is like an exotic cocktail, under the tropical fruit and spice there's a 6.5% ABV backbone, but there's a hop bite in there to remind you.

10/20/2014 03:53 AM
Craftwork
That was a lot of lager and weissbier last week, eh? What about this wave of foreign styles that's destroying traditional German brewing and replacing it with the same sort of beer you get everywhere else these days? I could have told you before I left the house that no such thing is actually happening, but that's not to say that there aren't plenty of German breweries offering something different. You just need to put a bit of work in to find it.

One such outlet is Café Abseits in Bamberg. I mentioned it last week as the main place to find beer from the Weyermann maltery's pilot brewery. There's an impressive menu of other speciality beers as well. I'd spotted Weithaler Hoptimum Pale Ale on the menu of Hütt'n in Nuremberg but it was out of stock then. Happily here it was in Bamberg and it's a cracker. There's a classic lagery golden syrup malt base balancing a serious teeth-squeaking, jaw-pinching bitterness. The aroma is all pithy spritzy jaffa and the flavour blends in herbs and sandalwood spices. At €3 for a 33cl bottle in the pub I could see this being a regular beer for me if I didn't live 1,000 miles away.

Hamberg's Kreativbrauerei, meanwhile, have a 7.5% ABV IPA, single hopped with new high-alpha German variety Polaris. The brewery claims SHIPA Polaris has mint or menthol aromas but I didn't get that, just lots of weedy dank and perhaps a light apricot fruitiness. It's dark, rich and sweet, reminding me of BrewDog's 5am Saint in particular, and it got to be tough drinking after the first few mouthfuls. Not a candidate for my go-to German ale, then.

From Berlin comes Schoppe Bräu XPA, another strong dark one, this time using all American hops. Even though it was a few days past date, the aroma was still excellent, all orange sherbet. It was somewhat  lacking in flavour, however, just a mild kind of jaffa cake orange and chocolate thing and hardly any bitterness.

Top pick at Café Abseits was Backbone Splitter by Bavarian rockstar brewer Hans Müller, released on his Hanscraft label and described as a "West Coast IPA". Bet you didn't know Bavaria even had a west coast. 6.6% ABV, 60 IBUs and utilising Simcoe, Amarillo, Centennial and Horizon -- all helpfully set out on the label. There's a stylistically spot-on aroma of grapefruit and sharper pine resin while the flavour is perfectly balanced between refreshing mandarin juice and a tougher, chewier oiliness, sprinkled generously with jasmine perfume. Beautifully put together, all-in-all.

The last leg of the journey brought us to Munich where, as well as a few old favourites, top of my hitlist was the new Camba Bavaria pub Tap House. In keeping with modern craft beer bar chic this place is kitted out in Nordic industrial style, all rough-hewn wood, riveted metal and concrete. A long bar with 40 numbered taps leads up a large bottle fridge at the top of the room. The draft selection was mostly German, with a few token Belgian and American offerings. And, of course, lots of beer from Camba Bavaria itself. To put even more distance between themselves and local custom, most beers arrive in either an American shaker pint or a teku-esque stemmed glass.

The only guest German beer I drank was Ratsherrn Pale Ale, a 5.6% ABV job with a vaguely weedy aroma and not much hop action in the flavour either: some orange barley candy fruit flavour but  it's otherwise dominated by sweet malt. Camba IPA is pictured next to it, a dark red-gold colour and smelling of sherbet and sweat. It's another malt-forward one, but this time the sweetness is better balanced by spicy resinous incense and candied citrus fruit. It's a little bit Christmassy, with touches of lemon drizzle cake, but good fun to drink.

I probably should have realised that Camba Amber Ale was going to be even sweeter. It even smells sticky and toffee dominates the flavour, with just a tiny bit of hop complexity, adding notes of red apple and strawberry for something closer to an Irish red than an amber ale.

Matters improved when I moved on to Camba Saison, all of 8% ABV but hiding that extremely well. It's a clear gold colour and has a lovely funky sour aroma. The flavour mixes wheaty grain and banana esters with a sour candy green-apple chew kind of oddness. Deliciously stimulating, if somewhat different to your typical saison.

Staying funky, Camba Nelson Weisse is a pale wheat beer that smells of grape must and has a beautiful rounded white wine flavour, with notes of cantaloupe, kiwi and flint. Traditional weissbier flavours are almost absent but I didn't really miss them, though the base beer provides a great full-bodied base for the hops. I'm glad they serve this by the half litre.

Two strong and dark ones to finish. Camba Imperial Stout is a huge 9.8% ABV with a very dry, burnt aroma plus traces of coffee. It tastes harshly phenolic in a marker pen sort of way with just a trace of dark chocolate. It's a beer that demands much of the drinker but has little to offer in return.

And then there was Camba Imperial Black IPA. It's the same inky black as the stout and 8.5% ABV. The aroma mixes thick molasses with piquant orange sherbet and the texture is every bit as heavy as the smell suggests. I was really not prepared for the taste: a palate-shaking blast of lavender, rosewater, tar and green cabbage, finishing with a waft of well-hopped booze up the back of the nose. It's an intense and very grown up beer: you'd need to like big bitterness without so much of the hoppy fruit. It turns out I do. Who knew?

Obviously the new wave of foreign-influenced German beers are a mixed bunch, as you would expect. But there's plenty of absolute gold in there. Long live diversity!

10/20/2014 03:45 AM
Bewildered by Coffee

Boak & Bailey's Beer Blog - Writing about beer and pubs since 2007

Our experience in a smart independent coffee shop in Falmouth this weekend gave us a glimpse into how many people must feel when they enter a craft beer bar. We like coffee, but (as with whisky, wine, cheese) we don’t know very much, having not chosen to expend any mental energy reading on the subject, or […]

Bewildered by Coffee



10/20/2014 03:05 AM
German brewing in 1966
I've been poking around the Journal of the Institute of Brewing abd I've found more stuff about postwar German brewing. They fit in nicely with my current Lager kick.

There are articles from the 1960's and the 1970's. I'll be starting with the former purely for reasons to chronology. The article we'll start looking at today was written by Professor Dr. L. Narziss of Weihenstephan. I'd like to hope he knows what he's talking about when it comes to German brewing.

First something about German drinking habits.

"During the last 15 years the change in drinking habits has had the effect of transferring much of the beer consumption from the public house to the home, and at the same time causing a change from cask beer to bottled beer. Beer outlets now include sales from off-licence and supermarket, direct delivery from the brewery to the home and sales in the factory canteen. All this has resulted in a considerable increase in the possible time interval between the beer leaving the brewery and being drunk by the consumer. It is none the less taken for granted that the beer will survive this increased distribution interval even though it may repeatedly move from cold to warm rooms and finally may spend several weeks behind the bar. It is expected by the public that the beer will remain bright and without deposit and at the same time retain its character and freshness. Despite the restrictions of the German beer law, which is based mainly on the Bavarian Purity Law dating from the year 1516, the brewer has the task of providing a beer with good biological stability and an extended flavour stability."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 13.

The move from pub to domestic consumption is ongoing in Britain, while in Germany it happenbed several decades eaarlier. The point he makes about the supply chain being longer for take home beer is one I'd never consider, but it makes a lot of sense. In turn this means that brewers need to make their beers more stable to cope with rougher handling. Does he mean pasteurisation? Which, of course, is perfectly fine according to the Reinheitsgebot.

Now here's something about the types of beer breweed in Germany:

"Types of Beer Brewed

Although light, bottom-fermentation beers with original gravities of 11-5 to 14% (46-57°) form the basis of most requirements, flavour preferences in the various areas may be quite different. In Bavaria the light, full-bodied, mild lager beer of 11.5 to 12% original gravity (46-48°) is mainly preferred whilst the famous dark beer, once in great demand, continues to be pushed more and more into the background. The dark, strong beers of 18-20% (74-84°) are generally welcome only at certain times of the year. The other two types are basically the Pilsener (up to 12.5% O.G. with 240-400 g. of hops per hl.) and the pale strong export beer (up to 14% O.G. with 180-270 g. of hops per hl.). At the same time, there are many variations between the two types and it is quite possible that a beer known as Pilsener in the Wurttemberg area may be less bitter than an export beer in the Rhine Ruhr area.
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 13.

I love the way he calls Helles "mild lager beer". I've always thought of it aas the Lager version of Light Mild myself. Nice to know such an eminent brewing scientist agrees with me. You'll remember from my earlier writings that Dunkles was Munich's favourite beer until WW II, after which it was replaced by Helles, which remains the most popular style.

Bock remains mostly a seasonal style, usually sold in the colder months. Or, in the case of Maibock, in spring. Though he only seems to be talking of Doppelbock. Standard Bock would have an OG between 16.5º and 17.5º Plato.

How handy that he's given hopping rates. Because we can compare them with ones from the late 19th century:

19th-century hopping rates
Beer OG Plato gm hops per hl
Bohemian Lagerbier  12.5° 420 - 500
Bohemian Export  13.5° 450 - 550
Munich Summer Bier 12.5-14.5° 200 - 300 
Source:
American Handy Book of Brewing , Malting and Auxiliary Trades byWahl & Henius, Chicago 1902, pages 780-792.

It's clear that hopping rates had declined, though the styles and regions aren't an exact match.

Next time it will the turn of top-fermenting styles.

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10/19/2014 03:05 AM
Brewing in WW II (part two)
This time we'll be looking at malting during WW II. I  must say that there have been some surprises for me.

"Imported barleys were not allowed to be malted for use in brewing, and so when stocks of Californian barley in the hands of malsters or brewers were exhausted, no more was available. Since the end of 1940, therefore, no Californian malt has been used in brewing. This order also applied to barleys from the Mediterranean ports, and barleys from Central Europe ceased to be available. Brewers, therefore, have had to depend entirely on malts made up from English barleys throughout the greater part of the war years.

It is customary for maltsters to begin the malting season with Californian barleys and continue malting these until November, when it is held that the English barleys are in a condition to steep. During the war period it has been necessary to start the malting season with English barleys and to steep early in September. If these barleys are held over from the previous season they will of course malt quite satisfactorily, but there have been some seasons when the quantity available was insufficient or the quality was too poor to enable the malting of these to be carried on long enough to ensure satisfactory growth from the new barleys when they were steeped, and the quality of the malt has consequently suffered. Past experience has shown that after kiln drying, barleys require a rest before they will grow evenly and modify satisfactorily. This is due to a state of dormancy in the grain from which it only recovers after kiln drying or sweating and a period of storage. Dormancy is much more pronounced in barley which has not been kiln-dried, and it consequently requires a much longer period of storage to recover and become fit for malting. The very poor results obtained with many of the early made malts can be explained in this way."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, pages 117 - 118.

It makes sense that barley from the Mediterranean and Central Europe would be unavailable - these wre areas under enemy control but California? It was all about shipping capacity. As this was limited, certain goods got priority. It was the British governemt, not the Germans, who stopped the importation of Californian barley

It's news to me that Californian barley was the first to be malted each season. Was it just because it was harvested earlier than British-grown barley? I also hadn't realise the quality problems of tyhe malting industry during the war.

"Such being the circumstances it was unfortunate that out of the six years under review there were only two in which the barleys were of good quality, and even these were not considered exceptional. The 1939 crop was one, but while the nitrogen content was on the low side, the grain was not well ripened, it was variable and was only considered to be of medium quality. The other was the 1943 crop, which was harvested in good weather conditions and was of good medium quality. It gave a high yield and the nitrogen content was low, and it made up into sound malts. The quality of the 1940 crop varied considerably, over 80 per cent, was tough and steely, the amount of good quality being comparatively small. The yield was low and the nitrogen was on the high side. It was rather difficult to modify and the bulk of the malts were of indifferent quality."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

Only two good barley crops? That's pretty bad. And it must have put all sorts of pressure on both the brewing and malting industries. In peacetime, I assume the solution to a poor harvest would have been to import more malt. Of course, that wasn't an option during the war.

So even the good years weren't great. Then there were the bad years:

"In 1941 the harvest was persistently wet and the condition of the barley crop was pronounced to be the worst on record. The yield was poor and the nitrogen high. There were a number of combine harvesters in use that year, and owing to the high moisture content, many of the barleys harvested in this way suffered damage in the sack or by unskilful drying on farm dryers. Malts were generally poor in quality, showing variable modification, the majority being no better than second grade mild ale quality. Owing to the poor yield an appreciable bulk of very low grade barleys were made up, and as malting operations were carried on well into the summer that also had its effect on quality, generally resulting in inefficient modification."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

You know what's odd? 1941 was a disastrous year both for the barley crop and for malting. And remember that it wasn't possible to import barley and Britain never imported malt. But the amount of barley produced increaased:

UK barley production 1930 - 1950 (cwt)
Year ended Dec. 31. Acreage. production (cwt.) yield per acre (cwt.) Average Price per Quarter.  Barley. Imports. (cwt.) % imported
1930 1,129,000 16,680,000 14.77 7 11 15,208,000 47.69%
1931 1,119,000 16,960,000 15.16 7 11 15,243,000 47.33%
1932 1,031,000 16,680,000 16.18 7 7 10,178,000 37.90%
1933 813,000 13,780,000 16.95 7 11 15,985,000 53.70%
1934 959,000 16,400,000 17.10 8 8 15,476,000 48.55%
1935 871,000 14,700,000 16.88 7 11 17,097,000 53.77%
1936 894,000 14,640,000 16.38 8 3 18,294,000 55.55%
1937 906,000 13,160,000 14.53 10 11 18,176,000 58.00%
1938 988,000 18,080,000 18.30 10 2 19,876,000 52.37%
1939 1,013,000 17,840,000 17.61 8 10 13,740,000 43.51%
1940 1,339,000 22,080,000 16.49 18 2 9,146,000 29.29%
1941 1,475,000 22,880,000 15.51 24 0 1,277,000 5.29%
1942 1,528,000 28,920,000 18.93 45 8 0 0.00%
1943 1,786,000 32,900,000 18.42 31 5 0 0.00%
1944 1,973,000 35,040,000 17.76 26 5 0 0.00%
1945 2,215,000 42,160,000 19.03 24 5 2,037,000 4.61%
1946 2,211,000 39,260,000 17.76 24 3 2,195,000 5.29%
1947 2,060,000 32,380,000 15.72 24 0 2,257,000 6.52%
1948 2,082,000 40,540,000 19.47 26 10 15,618,000 27.81%
1949 2,060,000 42,580,000 20.67 25 10 9,223,000 17.80%
1950 1,778,000 34,220,000 19.25 27 11 15,289,000 30.88%
Source:
1971 Brewers' Almanack, page 61.

The answer is simple: the acreage dedicated to barley had increased dramatically. You can see how the amount of land dedicated to barley doubled between 1939 and 1945. If that hadn't happened British brewing would have been buggered.

Because in the second half of the 1930's around 50% of barley had been imported. When impoorts dwindled to nothing growing more barley domestically was the only option. It seems to have worked pretty well, with barley production more than doubling during the war years. It's interesting that the yield per acre also rose, with the exception of 1941 and 1944.

Clearly the war years were good for British barley growers. Output continued to rise through the 18950's and 1960's and by 1969 had reached 170,540,000 cwt - about 10 times the 1939 level. Imports never again reached their pre-war level.

Also remarkable is how stable the price of barley was during the war years, actually falling in 1943, 1944 and 1945. Only 1942 seems to have been a problem year. This price stability is a good indication that barley supplies were sufficient.


Not quite done with barley and malting yet.

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