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

BREW NEWS

04/02/2015 05:00 AM
Forest Hill boozer is best in south east London says CAMRA
This is Local London Forest Hill boozer is best in south east London says CAMRA This is Local London A Forest Hill pub has been named the best in south east London - its second award of the year. Following a poll by members of the Campaign for Real Ale, The Blythe Hill Tavern picked up the coveted SE London Pub of the Year 2015 title. ...

04/02/2015 04:40 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.....

04/02/2015 04:40 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

04/02/2015 04:40 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!

04/02/2015 04:40 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!

04/02/2015 04:40 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’.....

04/02/2015 03:05 AM
Beer, scientifically and socially considered (part one)
This fascinating article popped out of a newspaper archive search for “Berliner White Beer”. I thought it interesting enough to post it in its entirety. In two parts.

This part mostly covers the adulteration of beer. The year is significant: 1870. Because in the 1870’s health inspectors employed by local councils were increasingly checking food for adulteration, including beer. The result was a big improvement in the quality of foodstuffs for human consumption. Which seem to have brought about an end to widespread adulteration of beer (though not necessarily simple watering down.

BEER, SCIENTIFICALLY AND SOCIALLY CONSIDERED.
The following extracts are taken from an article Mr. James Samaelson in the current number of the Quarterly Journal of Science :—During a visit which I paid last year to Germany, the Tyrol, and Switzerland, I was greatly struck with the fact that in countries where beer is the national beverage, the humbler classes are comparatively sober ; whilst in those parts where wine, even the thin wine of the country, and ardent spirits, usurp the place of the milder beverage, there is a nearer approximation to the habits of our own people — in other words, there is large amount of drunkenness. In publishing elsewhere a short account of my observations,* I ventured to express the opinion that the man who should succeed in introducing into Britain and bringing into general consumption a mild, brisk, sparkling beverage such as one gets abroad, it would be a greater benefactor than the most self-denying devoted advocate of teetotalism; and some of the most influential organs in the country, and notably three**, have more or less emphatically endorsed this view in their criticisms. What is still more satisfactory, I have received inquiries concerning the difference between the processes of manufacture of the English and German beer, from persons who have the will and ability to carry out my suggestion, whilst German beer is daily more sought after and in our large towns, such as London, Manchester, and Liverpool, may readily be procured, though the cost is rather high owing to the limited consumption. Instead, therefore, of having overestimated the importance of the beer question, I find that it is far more deserving of consideration than I had imagined ; and after having directed attention to it, and inquired further into its scientific and social aspects, I have arrived the conclusion that there are few subjects of greater national importance us as Englishmen.”
Liverpool Daily Post - Tuesday 05 July 1870, page 6.

It’s weird how many believed in the 19th century that Lager was almost a temperance drink. And that the health of the poor would improve if it were more widely drunk. Whereas today Lager has exactly the opposite image: as the cause of drunken binges.

German beer was expensive not because of the limited demand for it, but because it was expensive to brew and transport – it needed to be kept cold – and it was taxed on arrival in the UK. Right up until today, Lager is still more expensive than top-fermenting beer.

”One of the journals to which reference has been made***,has gone so far as to say that "wholesome beer and wholesome recreation are, for the most part, beyond the reach of our working men;" and although much the blame rests with the operatives themselves, who prefer to give 6d per quart for bad beer at a public-house, rather than the same price for the best Burton ale, which they could easily procure by combination, yet it is perfectly true that a large proportion of the beer now sold the masses is totally unfit for consumption. If any of my readers are disposed to doubt this, let them read the following paragraph, which I have extracted from the proceedings of the Liverpool Select Vestry, reported in the Liverpool Daily Post of January last :— "Poisonous Beer and Lunacy; A Brewer’s Testimony.—A conversation as to the cost of pauper lunatics arose, and Mr. Glover, addressing the committee, said he thought that, with regard to lunacy, they began at the wrong end. He had visited the lunatic asylums in Lancashire within the last three four months, and he had asked the masters of the institutions what was the cause the increase in pauper lunatics. The answer was drunkenness, and he (Mr. Glover) believed that that was the case. He thought the health committee ought to be asked to appoint some sort of inspector to look after the quality of the drink sold. They appointed inspectors of meat and fish, and they condemned bad fruit, but bad drink was ten times worse than all of them. There was law which, if put in force, punished people for using poisonous ingredients in the making of beer — preventing them from using grains of paradise, nux-vomica, oil of vitriol, ammonia, and other things that were used in making beer. That was in addition to malt and hops, but if only malt and hops were used there would no lunatics from drink. His impression was that all a working man could spend in honestly brewed beer would not kill him or drive him mad, if the beer were good. There were some dishonest publicans as well as dishonest brewers ; and there were some publicans who rode handsome chargers, and their wives were driven about in splendid equipages, and they were doing great injury to people and filling the workhouses. He believed the drink they sold was not honest drink, but contained some of the things he had described. When a brewer had beer that would not keep long, he said to his customer, when it got a little sour, that he would change it. It was taken back to the brewery when sour, and then the dishonest publican bought it for 10s or £1 a barrel. He then went to the druggist's shop, and got something that neutralised the acid; and, was not the poor creature who afterwards drank the beer likely to go mad. The health committee ought to attend to the matter, and see that good beer was given to the people.”

* “The German Working Man.” Longmans.
** "The Illustrated London News.” January 1 ; The Pall Mall Gazette” January 8: “The Gardener's Chronicle” March 12
*** "The Pall Mall Gazette"
Liverpool Daily Post - Tuesday 05 July 1870, page 6.

Was adulterated beer really driving the working classes insane? We’ll probably never know, but it would be interesting to find out if the number of lunatic paupers fell in the 1880’s when adulteration was less rife.

It’s worth remembering that, as this is before 1880, only water, malt, hops, yeast and sugar could legally be used in beer. Anything else could get a brewer fined if caught, whether it was poisonous or not.

To put that 10s or £1 a barrel into context, a standard-strength Mild cost 36s a barrel. Making the dodgy and doctored beer incredibly good value for an unscrupulous publican. The stronger and more expensive the beer, the more he stood to profit.

Next time we’ll look in more detail at what crap was being put into beer.

04/02/2015 02:24 AM
Draught Burton Ale is nearly ready for its debut at CAMRA beer festival at …
Burton Mail Draught Burton Ale is nearly ready for its debut at CAMRA beer festival at ... Burton Mail Workers from the Burton Bridge Brewery, in Bridge Street, spent the day yesterday transporting barrels full of their version of Draught Burton Ale to Burton Town Hall ahead of the Campaign for Real Ale (CAMRA) beer festival later this ...

04/02/2015 12:58 AM
Beer In Ads #1512: Goodness Knows
Wednesday’s ad is another one for Budweiser, this one from 1961. It’s another ad from their “Where there’s life” series, this one is called “Goodness Knows.” At least three people are having a barbecue, or at a minimum are grilling a steak. One man is in...

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

04/01/2015 11:54 PM
Brisbane Beer Fest on the Grass — April 18
Brisbane’s Beer Fest on the Grass at Eatons Hill Hotel with special guest, Sam Kekovich

04/01/2015 11:50 PM
?REVEALED: Dover pubs of the year, according to CAMRA
Dover Express ​REVEALED: Dover pubs of the year, according to CAMRA Dover Express THE Deal, Dover, Sandwich and District Branch of CAMRA (The Campaign for Real Ale) have selected the district's best boozers of the year. They have chosen the Carpenters Arms, Coldred, as the Branch Pub of the Year. The Berry (Walmer), The Just&nbsp ...

04/01/2015 11:05 PM
Portland beer trip inspired chef’s latest venture
Pork’d, a casual Sydney diner that marries a wide array of pork dishes with craft beers, owes part of its inspiration to a few days of immersion in Portland’s thriving food and beer scene for head chef Mark Jensen. Jensen and wife Pauline, both of Vietnamese restaurant Red Lantern, together with Mick Bain of Surry Hills craft beer pub Royal Albert Hotel, opened Pork’d last weekend. “I went to Portland (Oregon, US) in September last year and I came back just really fired up. I was only there for two days just doing food trucks and breweries and I came back with a little seed in the back of my head,” Jensen told Australian Brews News. Together with Bain’s ideas drawn from American barbecue restaurants, the trio came up with Pork’d, located on the former site of the original Red Lantern restaurant on Crown Street, Surry Hills. In keeping with the swine theme, WA’s Feral Brewing has secured four of the venue’s taps, alongside permanent fixture Willie Smith’s Cider and a rotating tap, which currently pours Rocks Brewing’s The Convict Lager. The menu includes the ‘Boston butt’ brined in Feral Hop Hop Hog, “because I like the citrus, hoppy characters of that […]

04/01/2015 09:54 PM
Patent No. 3436319A: Thin Layer Steam Distillation Of Hop Oil Extract
Today in 1969, US Patent 3436319 A was issued, an invention of Louis Anton Freiherr Von Horst and Maximilian Kellner, for their “Thin Layer Steam Distillation of Hop Oil Extract.” There’s no Abstract, but it’s described as relating “to a process of producing essential...

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

04/01/2015 09:32 PM
Using Old Yeast Part 2

I know I know! Last week we talked about using old yeast from a dry packet. Well this week I share my experience and follies with old yeast and frozen yeast. I finally brewed my first batch for 2015, but things didn’t go as planned. Flander’s Red and a new brewing area. I had the […]

Read the original article Using Old Yeast Part 2 and other Brew Dudes posts.



04/01/2015 09:22 PM
What We’re Drinking – Week of 3/16/15
Welcome to a new segment we're going to try to complete weekly. In an amazing burst of creativity, we're calling it What We're Drinking, until we find something better. Anyway, every week, DCBeer staff members will tell you about the beer highlights they had from the previous week. Have a highlight from the last week? Let us know what it was vi ...

04/01/2015 09:06 PM
Try-It Thursday April 2, 2015
After dropping in and out of the Critics' Choice Top 100, this cracking US style pale ale cracks the Top 10 in the fifth edition and a place in Pete Mitcham's Try-It Thursday club.

04/01/2015 08:45 PM
USDA Dietary Guidelines Under Fire Again From Prohibitionists
Every five years, the U.S. Department of Agriculture, or USDA, in conjunction with the Department of Health and Human Services, or HHS, updates its quinquennial Dietary Guidelines. They’re described as providing “authoritative advice for Americans ages 2 and older about consuming fewer...

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

04/01/2015 08:00 PM
Whisky Squad
Five years ago today, a club was founded by regulars of my first pub - the Gunmakers - in its tiny upstairs room. Over the years Whisky Squad - originally restricted to 15 attendees per monthly session - grew and began to hold meetings elsewhere. But since I opened the Finborough last year three of their events have taken place here. I'm very pleased they've chosen my new pub as the venue for

04/01/2015 07:00 PM
Helloooo L.A.! End Your Tax Day With $1 Cocktails!
    The old saying goes, “Two things in life are certain- taxes and Tax Day specials at 1933 Group bars”…or something like that!  As tradition has it, on Wednesday, April 15, end your Tax Day with select $1 cocktails available from 5-9:00 p.m. at the following locations: Harlowe Old Fashioned with Old Forester bourbon, […]

04/01/2015 07:00 PM
Molson Coors expands presence in India with Mount Shivalik Breweries acquisition
US-based Molson Coors Brewing Company has expanded its presence in the Indian market with the acquisition of Mount Shivalik Breweries for undisclosed amount.

04/01/2015 06:52 PM
Waikiki Brewing Company Grand Opening Beer List
Waikiki Brewing Company officially opens tomorrow, March 24th, at 11am. They will be open daily from 11am to 11pm serving 8 house brewed beers. They are located directly next to (attached) Cheeseburger Waikiki at 1945 Kalakaua Ave, Honolulu, HI 96815. Here are the beers you’ll find on tap tomorrow. Go down and show some support ...

04/01/2015 06:28 PM
Bolero Snort’s New Tābull Saison Hits Tables & Taps Throughout NJ

Ridgefield Park, NJ – Warmer days are upon us, and there’s no better companion than a light and refreshing beer! Bolero S…

The post Bolero Snort’s New Tābull Saison Hits Tables & Taps Throughout NJ appeared first on thefullpint.com.



04/01/2015 05:23 PM
The Business of ‘Burst’ Distribution
January and February were brutal months for industry-wide beer shipments, which declined 6.9 percent, according to the Beer Institute. As harsh winter storms and cold weather ransacked the northeast into early March, DC Brau CEO Brandon Skall stared at tanks full of beer and nowhere to put it.

04/01/2015 04:25 PM
Heavy Seas Releases Blackbeard’s Breakfast
The “Uncharted Waters” Series by Heavy Seas Beer will soon welcome its second new beer in 2015, Blackbeard’s Breakfast. This limited release will be available from May – June in all 18 states where Heavy Seas beer is distributed.

04/01/2015 04:01 PM
Crooked Stave Releases Two Sours Beers April 1st
Get ready for a new wave of sour beers from Crooked Stave Artisan Beer Project. Two fruited sours to be released today plus soon a saison. Check out their Press Release below for all the details.

[PRESS RELEASE] Denver, Colo. – March 27th, 2015 – On Wednesday, April 1st, Crooked Stave will release Petite Sour Raspberry, a 5.5% ABV mixed fermentation ale aged in oak foeders with raspberries.

Petite Sour Raspberry is the second in a string of Petite Sours the brewery will be releasing this spring. Each Petite Sour features a different fruit to both celebrate the season and exhibit subtleties in flavor that comes from the interaction between the wild yeast Brettanomyces and a singular fruit.

“Being able to experiment with a variety of fruits really elevates the entire series of Petite Sour beers,” says Chad Yakobson, Owner and Head Brewer at Crooked Stave Artisan Beer Project. “We spent three years developing our techniques and process for these beers. Once we had that solid, we brought in the next element to take it to another level while still keeping the beers at a competitive price point.”

As Crooked Stave continues to grow, our focus is on making sour beers more accessible and at a price point that will motivate a larger group of people to try these beers. Petite Sour Raspberry, and all Petite Sours, will be priced at $8 per bottle.



Petite Sour Raspberry received the equivalent of over a pound per gallon of fruit, after being primary fermented in oak with Crooked Stave’s mixed culture of wild yeast and bacteria.

The following week, Crooked Stave will release a new batch of Vieille Artisanal Saison on Wednesday, April 8th. This is the second batch of Vieille released this year. The brewery has moved production of its core brands – Vieille Artisanal Saison, Surette Provision Saison, and St. Bretta Citrus Wildbier – to a quarterly basis, with a new batch of each beer coming out every quarter.

Lightly dry hopped with Motueka, the April 2015 batch of Vieille exhibits zesty citrus aromas and a refreshing tartness at the finish.

On Wednesday, April 15th, Crooked Stave will release Petite Sour Boysenberry at its taproom. Another of the ever growing Petite Sour series, Boysenberry was primary fermented in oak with the brewery’s mixed culture of wild yeast and bacteria, and was dosed with the equivalent of over a pound of fruit, leaving a beer with a deep violet color and vibrant boysenberry characteristics.

All bottle releases take place at the Crooked Stave taproom (3350 Brighton Blvd, Denver) at 6:00 p.m. MST. Bottle releases are open to the public, with bottle limits and prices set on a case-by-case basis.


About Crooked Stave Artisan Beer Project

Crooked Stave is the culmination of “Founder and Brettanomyces Guru” Chad Yakobson’s open source Master’s research, The Brettanomyces Project. Crooked Stave’s progressive approach to brewing blends science and art through creativity and passion. The artistic creations, all of which use Brettanomyces yeast and mature in oak, result in beers of extraordinary complexity.

This article came from FermentedlyChallenged.com - a Colorado beer blog. Don't miss another article. Subscribe to Fermentedly Challenged by RSS today.


04/01/2015 03:23 PM
A Beer Fit for Baseball's Opening Day
Now that April has arrived, our thoughts turn to Spring and of course Baseball. The Fort Collins Brewery is ready for Spring with the release of their Spring beer - Hometown Helles, a limited release beer that was aged over Louisville Slugger maple baseball bats. Look for this beer to hit shelves and taps around April 6th, 2015.

FCB Releases Hometown Helles for Opening Day

[PRESS RELEASE] Fort Collins, Colo. – FCB (Fort Collins Brewery) is excited to pair beer with America’s favorite pastime, Major League Baseball. Hometown Helles, a limited release beer that was aged over Louisville Slugger maple bats releases Opening Day, April 6th.

Hometown Helles was brewed with the help of Rocky Mountain High School Alumnus baseball standout and 2014 Pittsburgh Pirates draftee, Jess Amedee. Originally from Fort Collins, Amedee spent the day brewing with the FCB brew team to give the beer its hometown touch.

“I can’t say enough about the work that is being done and the quality that is put into each beverage. I thank the Fort Collins Brewery for the opportunity and lasting impression that has been made,” said Amedee.

The crack of a bat, a cheering crowd and a refreshing beer to top it off, Hometown Helles is a brew that’ll take you back to your old stomping grounds no matter where you are now. Pitched with traditional German Lager Yeast and aged over Louisville Slugger maple bats, Hometown Helles’ malt profile balanced with a touch of spicy hop characters makes for a standout addition to your spring lineup.

ABV: 5.3%
SRM: 5
IBU: 20

Hometown Helles is available in draft only at FCB Modern Tavern and a few select bars and restaurants in Colorado.



“Opening Day is an American tradition and we are thrilled to release an easy drinking craft beer in honor of baseball’s relaxing, yet always on the verge of a home run, culture,” said Kaylee Kulich, FCB’s Brand Manager. “Having Jess here to brew it with our team really made the beer special for us and tied it all together.”

Along with releasing Hometown Helles, FCB is also celebrating Opening Day with a grill out at FCB Modern Tavern, including house made Maibock Bratwursts. Team FCB apparel will be 10% off for the entirety of April 6th, 2015, valid on one item.

Fort Collins Brewery & Tavern is a family-owned, handcrafted microbrewery and full service tavern in Northern Colorado, established in 2003. FCB offers an outstanding line up of 50 ales and lagers that can be found on tap as well as in bottles throughout the U.S. For more information, visit fortcollinsbrewery.com or call 970-472-1499. Brewery tours run daily!

Create – Share – Savor


This article came from FermentedlyChallenged.com - a Colorado beer blog. Don't miss another article. Subscribe to Fermentedly Challenged by RSS today.


04/01/2015 03:04 PM
Press Clips: Sexism in Craft Beer Rears Ugly Head
One Chicago retailer has opted not to sell SweetWater Brewing’s imperial stout known as “Happy Ending” over what its store manager called “sexist, borderline racist” label art, according to the Chicago Tribune. The label in question depicts a clear silhouette of a geisha and a box of tissues, an apparent allusion to the seedy practice of receiving sexual favors at massage parlors. According to the article, the Binny’s Beverage Depot in Lincoln Park sent back three cases of the beer, which is packaged in 22 oz. bottles. Lakeshore Beverage, SweetWater’s wholesaler in the area, told the Tribune that no other store declined to stock the beer.

04/01/2015 03:00 PM
Brewery News: OR: Portland / Milwaukie: Breakside Brewery announces events during the Craft Brewers Conference
Press Release

image courtesy Breakside Brewery


With the 2015 Craft Brewers Conference being held in Portland this year, Breakside Brewery is excited to announce daily specials at their production brewery in Milwaukie, OR and a lineup of outside events and collaborations with some of the best local and national breweries in the business. 

Beginning Monday April 13 through Saturday April 18 Breakside Brewery's Milwaukie Tap Room & Brewery will be open extended hours from 11am to 8pm and will be holding brewery tours all day. We will have Food Trucks on site each day, and in an effort to reciprocate all of the generosity we’ve received over the years at other events, we’ll be providing loads of complimentary snacks and (of course) beer to CBC badgeholders. We have curated a special tap list for the week, which includes many of special barrel-aged, mixed culture, and library beers that we want to share with our friends.

A year in the works, Breakside Brewery has collaborated with six of their favorite up-and-coming and established breweries from across the country with the amazing results being unveiled at Craft Brewers Conference afterparties around Portland. If your attending the conference you can find Breakside pouring at the Opening Reception and our new Honey IPA collaboration with NoDa Brewing at the Build A Better Beer Dinner seminar on Friday April 17th. 

image courtesy Breakside Brewery


Braggadocio (with Stone Brewing Co.)
We are honored to present this collaboration beer, brewed with our good friends from Stone Brewing Company. We're huge admirers of Stone's flavor-forward, aggressive beers, especially some of their stouts and porters. When we sat down to design a beer together, it was a no-brainer for us to brew this high gravity, London-style porter with them and age it in Bourbon barrels for five months. The result is a smooth, rich brew that has notes of marshmallow, coffee, toffee, and nougat.

Braggadocio is the sort of boastful, self-congratulation that the Stone guys have come to be known for. So it is with a tip of the hat to them and their humble arrogance that we name and offer this indisputably delicious beer.

Bonfire Walk With Me (with Bonfire Brewing)
barrel-fermented sour red ale made with a mix of wild yeast and bacteria-- this collaboration beer with Bonfire Brewing out of Colorado was modeled after English Old Ales that had an acidic and funky note to them from the presence of Brettanomyces and souring microorganisms. ours bridges the gap between the sour red ales of West Belgium and the rich malty stock ales of the UK. notes of chery, lemon zest, oak, and toffee.Nice Pear (with Iron Goat Brewing)CBC collaboration beer made with our friends in Spokane, WA at Iron Goat Brewing. this is a gin-barrel aged Belgian golden ale made with lemon peel and aged on pearsImperial Honey IPA (with NoDa Brewing)we teamed up with NoDa Brewing out of Charlotte to make this innovative double IPA. we combined Oregon adn North Carolina honey to balance hop bitterness and focused on using a number of varietals that were relatively new to us, including Hallertau Blanc and Galaxy. the final beer is vinous, dank, fruity, and lightly tropical in its hop flavor.

Session Black IPA (with Pinthouse Pizza)a collaboration beer brewed with Pinthouse Pizza, an awesome brewery from Austin, TX. the Pinthouse guys make some of the best hoppy beers in the country, and we decided to put our minds together to create an easy drinking black IPA that uses a host of experimental hopping techniques and delicious new hop varietals like Mosaic, Citra and Calypso. 

Multiculture Ale
 (with Elliot Bay Brewing)
an inspiration of multiple traditional styles including Marzen and Heller bock  ABV 6.9  IBU 40  Mixed culture of California yeast and Belgian Ardennes yeast.  European and American hops.

image courtesy Breakside Brewery


Craft Brewers Conference Events:

A Collaborative Brewers Dinner 
Wednesday, April 15th 6 & 8:30pm seatings $90
Elder Hall (behind Ned Ludd)
3929 NE Martin Luther King Jr Blvd, Portland, OR 97212
Breakside Brewery and Ned Ludd’s Elder Hall present a collaborative brewers dinner with some of our favorite breweries from across the country. This 5 course 10 beer pairing dinner of epic proportions features Jester King Brewery(Austin, TX), Melvin Brewing (Jackson, WY), Crooked Stave Artisan Beer (Denver, CO), Moody Tongue Brewing (Chicago, IL) and Breakside Brewery (Portland & Milwaukie, OR).
Seatings at 6pm and 8:30pm make your reservations for $90 (not including gratuity) at Events@ElderHall.com or by calling (503) 477-4725

Course 1
Jester King La Vie en Rose
Moody Tongue Steeped Emperor's Lemon Saison
Spring green veloute, Persian garnish, candied rose petal

Course 2
Crooked Stave L'Brett d'Pluot 
Jester King Snorkel
raw scallop, asparagus, marinated mushrooms, smoked roe, nettles

Course 3
Breakside Braggadocio
Crooked Stave Nightmare on Brett Port Barrel-Aged
cocoa tajarin, offal squab sugo, raisin, Pecorino Siciliano

Course 4
Melvin 2 x 4
Breakside Apollo & Dionysus
surf ’n’ turf of gin spiced sturgeon & crisp sweetbreads, Bordelaise, peas & lime

Course 5
Moody Tongue Caramelized Chocolate Churro Baltic Porter
Melvin Cherry Bomb
Sheep’s Milk Cheesecake, beer & port stewed figs, fennel pollen, smoked sea salt

image courtesy Breakside Brewery

Never Say Dry!
Thursday, April 16th 6-10pm No Cover, $2.50 drink tix
White Owl Social Club
1305 SE 8th Ave, Portland, OR 97214
Breakside Brewery has teamed with six of their favorite breweries from across the country including our big "Braggadocio" collab with Stone Brewing Co. that will be released in bottles. On Thursday April 16th from 6-10pm Breakside and Stone Brewing Co. unleash both their collaboration together and with other breweries for a mini collaboration festival of their own. Join us for a huge selection of fun brews and meet the Breakside and Stone Brewing teams in person.
Beer List:
Bside/Stone: Braggadocio
Bside/Pinthouse: Session Black IPA
Bside/Bonfire: Wild Fermented Old Ale
Bside/Iron Goat: "Nice Pear" Gin Barrel-Aged Belgian Ale with Lemonpeel
Bside/NoDa: Imperial Honey Ale
Stone/Baird/Ishii: Japanese Green Tea IPA
Stone/Chris Banker/Insurgente/Xocovesa: Mocha Stout
Stone/Aisha Tyler/Wil Wheaton/Drew Curtis: Woot Stout 2.0
Stone/Ska: Stone Mighty Mighty Bastogne

image courtesy Breakside Brewery

Beer & Sandwich Pairings Collaboration Event
Friday April 17th 5pm
1212 SE Hawthorne Blvd. Portland, OR 97214
Breakside Brewery has teamed with our favorite gourmet sandwich makers at Lardo for an amazing collaboration beer paired with collaboration sandwiches event at Lardo’s original location on SE Hawthorne. 7 breweries, 13 beers and 6 sandwiches. No cover
Tap list:
Bside/Stone: Braggadocio 50L
Bside/Pinthouse: Session Black IPA 50L
Bside/Bonfire: Wild Fermented Old Ale
Bside/Iron Goat: “Nice Pear” Gin Barrel-Aged Belgian Ale with Lemonpeel
Bside/NoDa: Imperial Honey Ale Bside/Elliot Bay: Multiculture Ale
Breakside: IPA
Pinthouse Pizza: Fully Adrift Double IPA
Iron Goat: Head Butt IPA
Stone: Imperial Cherry Wood Smoked Saison w/ added Sour Apples & Cherries
Elliot Bay: Red Von Boorian Ale
Bonfire: Firestarter IPA
NoDa: Hop, Drop and Roll IPA



About Breakside Brewery
Opened in 2010 in the quiet Woodlawn neighborhood of Northeast Portland as a restaurant and nano-sized brewery, Breakside expanded to a 3.5 BBL brewhouse while winning their first medal at the Great American Beer Festival in 2011 where they have earned medals each year since. In late 2013 the brewery expanded operations to Milwaukie, Oregon with a 30BBL production brewery filled with 60 and 120BBL tanks, barrel rooms for wild and non-wild/sour fermentation's and a 20 tap tasting room. In 2014 Breakside was awarded with the highly coveted Gold Medal for American-style IPA at the Great American Beer Festival for their flagship IPA that was also named to Men's Journals 100 Best Beers In The World and Sip Northwest's Best IPA in the Northwest. Breakside is also known for their experimental, barrel-aged and sour beers like Bourbon Barrel-Aged Aztec a strong amber ale with chocolate and chilies that won Bronze at both Chicago's Festival of Barrel-Aged Beers and Best of Craft Beer Awards and Passionfruit Sour a berliner-weisse style beer that earned a Bronze at the 2013 GABF.
Breakside Beers are available on draft and in 22oz bottles in Oregon, Seattle-Washington area, Denver, Hawaii and British Columbia. 2015 expansion plans include introducing 6-packs of 12oz bottles and more specialty bottles and sour beers. Visit www.breakside.com for more info.


04/01/2015 02:43 PM
Gigantic Brewing to Purchase Controlling Interest in Anheuser-Busch InBev
April 1, 2015 Portland, OR – Gigantic Brewing Company is looking into the possibility of purchasing a controlling interest of Anheuser-Busch InBev. “We never planned to actually grow the brewery beyond our 4600 bbls capacity. Start stall and stay small, focusing on making exceptional beer, rather than a lot of beer was our motto.  But […]

04/01/2015 02:40 PM
Brewers Association Lists Top 50 Breweries of 2014
The numbers for 2014 are out and several Colorado craft breweries made the list in the Top 50 Breweries of 2014 (by beer sales volume). Congrats to New Belgium Brewing Co, Oskar Blues, Odell Brewing, Left Hand Brewing and Breckenridge Brewery for making the list. The following press release was issued by the Brewers Association earlier this week.

[PRESS RELEASE] Boulder, CO •March 31, 2015 — The Brewers Association (BA)—the not-for-profit trade group representing small and independent craft brewers—today released its annual lists of the top 50 craft and overall brewing companies in the U.S., based on beer sales volume. Of the top 50 overall brewing companies, 42 were craft brewing companies¹.

“The companies on this list include the vanguard of the craft industry,” said Bart Watson, chief economist, Brewers Association. “They are exposing new beer lovers to craft, opening new markets and creating opportunities for the entire category. As they continue to grow, so will the availability of innovative and high-quality beers produced for all to enjoy.”

Top 50 U.S. Craft Brewing Companies
(Based on 2014 beer sales volume)




Top 50 Overall U.S. Brewing Companies2
(Based on 2014 beer sales volume)




The Association's full 2014 industry analysis, which shows regional trends and sales by individual breweries, will be published in the May/June issue of The New Brewer, available in May 2015.



For additional statistics, see the Brewers Association’s craft brewing statistics for 2014.

1 An American craft brewer is small, independent and traditional. Small: Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships. Independent: Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member that is not itself a craft brewer. Traditional: A brewer that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.

2 Top 50 U.S. Overall Brewing Companies notes: (a) includes Bass, Beck’s, Blue Point, Bud Light, Budweiser, Busch, Goose Island, Landshark, Michelob, Rolling Rock, Shock Top and Wild Series brands. Does not include partially owned Coastal, Craft Brew Alliance, Fordham, Kona, Old Dominion, Omission, Red Hook and Widmer Brothers brands; (b) includes A.C. Golden, Batch 19, Blue Moon, Colorado Native, Coors, Keystone, Killian’s, Leinenkugel’s, Miller and Tenth & Blake brands; (c) includes Pabst, Schlitz and 28+ other brand families; (d) includes Alchemy & Science and Sam Adams brands. Does not include Twisted Tea or Angry Orchard brands; (e) includes Dundee, Genesee, Labatt Lime, Magic Hat and Pyramid brands; (f) includes Kona, Omission, Red Hook and Widmer Brothers brands; (g) includes BridgePort, Shiner and Trumer brands; (h) includes Bell’s and Upper Hand brands; (i) includes Sleeman and Sapporo brands; (j) includes Mountain Crest and 10 other brand families; (k) includes Boulevard and Ommegang brands; (l) includes Flying Bison, Saranac and Utica Club brands; (m) includes Casco Bay, Sea Dog and Shipyard brands; (n) includes James Page, Point and Whole Hog brands; (o) includes Grain Belt and Schell’s brands; (p) includes Long Trail, Otter Creek, The Shed and Wolaver’s brands; (q) private label brands, primarily for grocery store chains; (r) includes Iron City and 17 other brand families.


###

About the Brewers Association

The Brewers Association is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The Brewers Association (BA) represents more than 70 percent of the brewing industry, and its members make more than 99 percent of the beer brewed in the U.S. The BA organizes events including the World Beer Cup®, Great American Beer Festival®, Craft Brewers Conference & BrewExpo America®, SAVOR℠: An American Craft Beer & Food Experience, AHA National Homebrewers Conference, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer magazine and its Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.

Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com and about homebrewing via the BA’s American Homebrewers Association. Follow us on Twitter.

The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.

This article came from FermentedlyChallenged.com - a Colorado beer blog. Don't miss another article. Subscribe to Fermentedly Challenged by RSS today.


04/01/2015 02:30 PM
Double Mountain, Yes We Can!
Hood River, April 1st, 2015- Double Mountain Brewery is proud to announce our new packaging line of your favorite Double Mountain beers in uncrushable,  refillable 16.9oz cans! So on your way to your favorite destination, you can take our beer in an aluminum can, then be cleaned, refilled and enjoyed again and again! “There is […]

04/01/2015 02:25 PM
04/01/2015 Llywelyn’s Pub Presenting a Brew You Never Knew
While it’s fun to be on the hunt to try and find that special or fun beer, it can be pretty tiring. Well, you can stop running all around town and visit Llywelyn’s Pub in Webster Groves and St. Charles to see something cool on tap. Llywelyn’s is continuing their program that they’ve been calling [...]

04/01/2015 02:03 PM
The Cinnamon Rush: Spirits get hot, hot, hot
The heat is on for cinnamon liquor. Tennessee Fire from Jack Daniels is staking claims to shelf space near Kentucky Fire from Jim Beam. Launched ...

04/01/2015 01:42 PM
Wine from Civil War-era shipwreck uncorked in South Carolina
A bottle of wine recovered intact four years ago from the 1864 wreck of a Civil War blockade runner that sank off the coast of Bermuda was uncorked and sipped by a panel of experts on Friday during a food festival in Charleston, South Carolina. The verdict: A heady sulfur bouquet with distinct notes of […]

04/01/2015 01:30 PM
Beer industry jobs: Bellevue Brewing Co – Server, Greeter

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. This beer industry job was originally posted on March 29, 2015. Established in 2012, the Bellevue Brewing Company is Bellevue’s first, locally owned craft brewery…and we’re continuing to grow quickly! We’ve brewed some 30+ truly inspired beers since opening, won some awards and industry recognition, and serve...

The post Beer industry jobs: Bellevue Brewing Co – Server, Greeter appeared first on Beer News.



04/01/2015 01:20 PM
Beer Delivery
I don’t like shopping.  I think I’d rather go over my old tax returns then walk through a retail store. I say this and yet I go to a lot of beer stores.  I skip out at lunch come home late, whatever it takes to find my special craft beer.   Worse still, I’ve done this so much at a handful of stores that they know me.  “Pretend you don’t recognize me if I come in here with my wife” I tell them.   It’s…

04/01/2015 01:00 PM
Who Were The Winners?!: ADI’s Annual Craft American Spirits Competition Results
Straight from the American Distilling Institute (ADI) are the winners of the 2015 Craft American Spirits Competition.  As the nation’s oldest and largest organization representing craft distillers ...

04/01/2015 12:57 PM
Introducing Jester King Original Black Metal Crowlers!

(Austin,TX) – We’ve been hearing it for years — “I haven’t liked a Jester King beer ever since they stopped making or…

The post Introducing Jester King Original Black Metal Crowlers! appeared first on thefullpint.com.



04/01/2015 12:50 PM
The Ins and Outs of Cellaring Beer

Wine and various spirits can often be cellared for years or even decades at a time, instilling all sorts of intriguing characteristics and mature complexities to an already delicious concoction. But did you know that the same can be said for certain craft beers? As the beer world has evolved, so too have the fruits […]

The post The Ins and Outs of Cellaring Beer appeared first on CrushBrew.



04/01/2015 12:49 PM
Zombie Dust; A Beer Good Enough to Wake the Dead
Featured Contributor:  Don Manfredi  @profmanfredi With the popularity of the Walking Dead, zombies are really in vogue. There is even a beer that is brewed with goat brains. You heard me right; last year Dock Street Brewing in Philadelphia released an American Pale Stout brewed with smoked goat brains named “Walker” (remind me to ask the founder of SommBeer to add brains to beer rule #1). The characters in the Walking Dead call the zombies “walkers”, “biters”, “roamers”…in fact no one on the show calls them…

04/01/2015 12:46 PM
4th Anniversary Celebration at Wingman Brewers – April 18th

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Wingman Brewers is preparing to celebrate its 4th birthday with a celebration at the brewery on Saturday, April 18th. Doors open at noon. More information, and RSVP, on the Facebook event page. Food trucks, giveaways and more. Here is the official announcement from the brewery: Has it...

The post 4th Anniversary Celebration at Wingman Brewers – April 18th appeared first on Beer News.



04/01/2015 12:45 PM
How Apple Country Spirits is Making Distilling Green

Meet Apple Country Spirits, Wayne County’s first legal distillery since Prohibition. Located in Williamson, NY, Apple Country Spirits produces a very unique line of fine, fruit-based spirits. Why fruit? Owner David W DeFisher is a fourth-generation fruit farmer, so when he decided to get into liquor distilling, it made sense to incorporate fruits into the […]

The post How Apple Country Spirits is Making Distilling Green appeared first on CrushBrew.



04/01/2015 12:41 PM
Visiting Olive Oil Tasting Rooms

If you want to develope your organoleptic – or tasting – skills where olive oil is concerned, start in the tasting rooms that offer oily enjoyment nationwide. Dip enough bites of bread and soon you’ll be able to discern the buttery olive oil from the floral, and get a new perspective on the uses and […]

The post Visiting Olive Oil Tasting Rooms appeared first on CrushBrew.



04/01/2015 12:17 PM
Beer Release: Saison Houblon, Pike Brewing

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. From the brewery: Seattle, WA – March 30, 2015: Pike Brewing Company is proud to announce the release of its spring seasonal beer, Pike Saison Houblon. Refreshingly hop forward and floral, this farmhouse style ale is light and golden. It is brewed with a base of earthy,...

The post Beer Release: Saison Houblon, Pike Brewing appeared first on Beer News.



04/01/2015 12:10 PM
IPA Fest kicks off at Cooper’s Alehouse this Friday

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. For many of today’s craft beer drinkers, the story of the $3 pint is the stuff of legend. Lo, there really was a time when you could score a pint of good beer for such a paltry sum. In fact, today at Cooper’s Alehouse in Seattle, it...

The post IPA Fest kicks off at Cooper’s Alehouse this Friday appeared first on Beer News.



04/01/2015 11:05 AM
Lagunitas Expands Distribution in Pennsylvania
Lagunitas Brewing will expand its distribution deeper into Pennsylvania this week after the nation’s sixth largest craft brewery signed with Ace Distributing. Beginning Thursday, Lagunitas beers will be available throughout York, Adams, Franklin, and Fulton counties, according to a press release from Ace. The brewery has existing relationships in the state with Frank Fuhrer Wholesale, BeerMart and Origlio Beverage, according to its website.

04/01/2015 10:59 AM
Patent No. 3875303A: Preparation Of Beer
Today in 1975, US Patent 3875303 A was issued, an invention of Josef Hieber, assigned to Interbrew Betriebs Und Beteilg, for his “Preparation Of Beer.” Here’s the Abstract: Beer is produced from a wort concentrate by a process involving sterilizing and desalting water, providing...

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

04/01/2015 10:36 AM
The 10 Most Frequently Purchased Chardonnays In The USA
We’ve partnered up with the folks over at Vivino to uncover what America is drinking! Over the past 6 months we’ve tracked, recorded, and analyzed the most ...

04/01/2015 10:15 AM
Brewery News: WA: Bothell: Foggy Noggin in final stages of acquiring Galway Hooker
Press Release



BOTHELL, WA and ORANMORE, COUNTY GALWAY, IRELAND - April 1, 2015
/PRNewswire/ -- Foggy Noggin Brewing today announced it has agreed to purchase Galway Hooker, based in Oranmore County Galway, Ireland. Since 2006, Galway Hooker has brewed an award-winning portfolio of beers, including Galway Hooker Irish Pale Ale and some of the industry's most innovative and sophisticated brands. http://www.galwayhooker.ie/ http://www.foggynogginbrewing.com/

Galway Hooker is a brand of craft beer which is brewed by an independent microbrewery in Oranmore County Galway, Ireland. It was created by two cousins, Aidan Murphy and Ronan Brennan, in 2006 and the name of the beer was decided by a public competition to choose a name.

Galway Hooker Irish Pale Ale is the brewery's flagship product and is brewed in 650 litre batches. The beer is similar to traditional Pale Ales such as that brewed in the USA, but has an added taste of caramel similar to an Irish red beer. It is made from mainly pearl and crystal malt and Saaz and Cascade hops. It has a bitterness of 35 IBUs and is 4.3% alcohol by volume.

The beer is available kegged on draught and is available in pubs throughout Galway, Dublin, Cork and Roscommon and other towns across Ireland. Bottling began in June 2011 and bottles of Galway Hooker Irish Pale Ale and Galway Hooker Irish Stout are available throughout the country in independent off-licences, local supermarkets, restaurants and hotels.

The brewery's range also includes their Galway Hooker Irish Stout available which is also in bottle and on draft. It also produces a number of specials available in Galway City, a dark wheat beer and a pilsner. The brewery has also brewed some festival beer specials including an Irish Coffee Porter, a Weissbier and a dry hopped IPA.

The alignment of these two well respected and unique to their local communities’ breweries will allow Foggy Noggin Brewing and Galway Hooker to introduce both brands in each other’s current markets. Expansion production plans in both Bothell and Oranmore will be announced soon after the purchase is officially closed.

Foggy Noggin’s purchase of Galway Hooker is expected to close by the end of the third quarter of 2015. Terms of the agreement were not disclosed.

About Foggy Noggin
Foggy Noggin Brewing has been brewing award winning traditional English Ales for 5 years.
Through in depth research and sourcing of U.K. ingredients, Foggy Noggin has developed a local and regional reputation of brewing authentic English Ales. Current capacity of Foggy Noggin is 130 BBL’s annually, and still brews on their original 1⁄2 BBL brew house. Foggy Noggin is best known for its 2 flagship branded ales: Bit O’Beaver (English Bitter) and Christmas Duck (Porter). Its flagship brewery remains in Bothell, WA and is among the smallest commercial breweries in the world. For more information, visit: http://www.foggynogginbrewing.com/
SOURCE Foggy Noggin Brewing


04/01/2015 10:08 AM
Brewery News: OR: Astoria: Fort George in the process of acquiring Anheuser-Busch InBev
Press Release



Fort George Brewery announced today that is has begun the process of gathering investors to purchase Anheuser-Busch InBev.  For more than 160 years, Anheuser-Busch, with its flagship brewery still operating in St. Louis, MO, has had a dominant presence on the American beer landscape.
 
“We have no plans to move brewery operations away from St. Louis at this time,” said Fort George co-owner Chris Nemlowill.  “Anheuser-Busch has time-honored traditions passed down through generations of brewmasters and employees. We see this more as a partnership. Their recipe of hard work and branding has served them well, and we’d like to continue to see what they can do independently.” AB InBev currently holds a 47.2 percent share of the U.S. beer market. “I am looking forward to trips to Belgium, however,” Nemlowill added.

“Bud Light Lime-A-Rita would definitely fill a niche Fort George does not serve,” explains Jack Harris, co-owner and brew master at Fort George. “Straw-Ber-Rita, Raz-Ber-Rita, even Mang-O-Rita, we don’t make anything like that. Fort George definitely does not have a Rita-style beer.”

Other than ownership, no major changes are in store for Budweiser and its affiliated brands.  Bud drinkers will still be able to enjoy that great beechwood aged flavor they have come to know.  “The recipes and the message will remain the same,” explained Nemlowill. “You can still look forward to all of those heartwarming dog and horse commercials on Super Bowl Sunday.  In fact, maybe even more of the same.”

“I’m up for whatever,” Harris agreed. “And you can hashtag that.”

Although just in the preliminary stages, Fort George is looking to secure the capital to close this purchase by the end of 2017, or when their gofundme goal of $250 billion is reached.  In addition to its U.S. operations, the acquisition would include all of AB InBevs worldwide holdings.

About Anheuser-Busch
Anheuser-Busch is the U.S. arm of Anheuser-Busch InBev and operates 15 breweries, 17 distributorships and 23 agricultural and packaging facilities across the United States, representing a capital investment of more than $15.5 billion. Its flagship brewery remains in St. Louis, Mo., and is among the global company’s largest and most technologically capable breweries. Visitor and special beermaster tours are available at its St. Louis and four other Anheuser-Busch breweries. For more information, visit www.anheuser-busch.com.

About Fort George Brewery
Locally owned and operated in historic downtown Astoria, Oregon, Fort George crafts original beers available only in the Pacific Northwest.  Whether in cans or kegs, at the pub or on your front porch, Fort George beer brings people together in aromatic headiness and lupulin ecstasy. For more information about Fort George, go to www.fortgeorgebrewery.com or follow them on Twitter and Instagram @FortGeorgeBeer.


04/01/2015 09:14 AM
By sales, the top 50 breweries and the top 50 'craft' breweries in the U.S.
It's the list of the biggest 50 'craft' breweries 1 in the U.S., hot off the (U.S.) Brewers Association's presses. Released 31 March 2015, the rankings are based on sales volumes.

New to the list, at number one, is Yuengling, which only last year was not considered a 'craft' beer by the BA. Based in Pennsylvania, Yuengling, family-owned, is the oldest operating brewery in the United States (founded in 1829).

The actual sales numbers will be published in the May/June issue of The New Brewer, the trade journal of the BA. (Much of that information will be proprietary.) In 2013, Yuengling produced 2,500,000 barrels of beer (according to Wikipedia). Right behind it, this year, is Boston Beer, a corporation, maker of Sam Adams beers (producing about the same volume).

Compare that to this list,below, also from the BA: the top 50 breweries overall, which includes 'craft' breweries, the big bad boys (Anheuser-Busch InBev and its ilk), and those breweries the BA does not consider to be 'craft.' 1

In this list, Yuengling and Boston Beer fall to fourth and fifth. Anheuser-Busch InBev remains, of course, number one. According to Statista, AB-Inbev produced 106,427,250 barrels in 2014, and almost four times that, worldwide.

Read the footnotes to this list. 2 They identify some of the brands held by various brewing companies. For example,
  • What is North American Breweries at position number six?
    Dundee, Genesee, Labatt Lime, Magic Hat, and Pyramid brands.
  • What is the Craft Brew Alliance, at ninth?
    Kona, Omission, Red Hook, and Widmer Brothers brands.
  • Then there's the largest contract-brewer in the United States, Pabst, at #3.
    Owner of Pabst, Schlitz, National Bohemian, and 28+ other brand families, Pabst does not own an actual brewery.
  • And what the heck is the World Brews/Winery Exchange at position 43?

Top 50 U.S. Breweries (2014)

-----more-----

  • 1 The BA considers an American 'craft' brewery to be:
    • Small: >Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships.
    • Independent: Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member that is not itself a craft brewer.
    • Traditional: A brewer that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.

  • 2 Footnotes for top 50 overall breweries
    Top 50 U.S. Overall Brewing Companies notes: (a) includes Bass, Beck’s, Blue Point, Bud Light, Budweiser, Busch, Goose Island, Landshark, Michelob, Rolling Rock, Shock Top and Wild Series brands. Does not include partially owned Coastal, Craft Brew Alliance, Fordham, Kona, Old Dominion, Omission, Red Hook and Widmer Brothers brands; (b) includes A.C. Golden, Batch 19, Blue Moon, Colorado Native, Coors, Keystone, Killian’s, Leinenkugel’s, Miller and Tenth & Blake brands; (c) includes Pabst, Schlitz and 28+ other brand families; (d) includes Alchemy & Science and Sam Adams brands. Does not include Twisted Tea or Angry Orchard brands; (e) includes Dundee, Genesee, Labatt Lime, Magic Hat and Pyramid brands; (f) includes Kona, Omission, Red Hook and Widmer Brothers brands; (g) includes BridgePort, Shiner and Trumer brands; (h) includes Bell’s and Upper Hand brands; (i) includes Sleeman and Sapporo brands; (j) includes Mountain Crest and 10 other brand families; (k) includes Boulevard and Ommegang brands; (l) includes Flying Bison, Saranac and Utica Club brands; (m) includes Casco Bay, Sea Dog and Shipyard brands; (n) includes James Page, Point and Whole Hog brands; (o) includes Grain Belt and Schell’s brands; (p) includes Long Trail, Otter Creek, The Shed and Wolaver’s brands; (q) private label brands, primarily for grocery store chains; (r) includes Iron City and 17 other brand families.

  • This blog is based in the Washington, D.C., Maryland, Virginia area. One brewery from here hit both lists Flying Dog, of Frederick, Maryland, is the 37th biggest 'craft' brewery, and 44th overall. (In 2013, it was 33rd and 43rd, respectively.)
  • Compare these 2014 rankings, with those from 2013: here.
  • Read the BA's original press release announcing the figures: here.
  • How 'craft' beer fared overall in 2014: here.
  • How U.S. beer fared overall in 2014: here.
  • More about the (U.S.) Brewers Association: here.

  • For more from YFGF:


04/01/2015 09:06 AM
Mother Earth Brewing Silent Night

The post, Mother Earth Brewing Silent Night, first appeared on The Barley Blog.

I’ve crossed paths with a few Mother Earth brews in my travels to their home state of North Carolina. Finding this bottle of their Silent Night on shelves down the road from my office — in Virginia — was a bit of a welcome surprise. I don’t recall seeing any of their products in the […]

The post, Mother Earth Brewing Silent Night, first appeared on The Barley Blog.



04/01/2015 08:25 AM
Rule #1
Remember the rules kids.

1) ALL GUNS ARE ALWAYS LOADED

[Language Warning]


[ This content originated at Musings Over a Pint ]


04/01/2015 06:15 AM
Vertigo Brewing To Acquire InBev
There has been another brewery acquisition involving InBev. But this time it is InBev that is being bought out. Vertigo Brewing has announced that they will be buying InBev for a undisclosed amount of money. The new name will be VertInBev.

04/01/2015 06:00 AM
Yard House Introduces New Taps and Exclusive Firestone Walker Barrel-Aged Beer
Just in time for the throngs of Craft Brewers Conference attendees visiting Portland, Yard House is introducing some new tap handles and a new Firestone Walker Traveling Oak Barrel-Aged Stout to its lineup of beers. And this is not only at the Portland location as 1,400 new tap handles will be part of a national rollout.

04/01/2015 05:00 AM
Craft Brewers Conference Heart of Portland Brewery Tour
For those that will be attending the 2015 Craft Brewers Conference here in Portland, there will be a free Heart of Portland Brewery Tour that will take place prior to the start of the conference. The Heart of Portland Brewery Tour will take on Tuesday April 14th from 10:15am to 5:00pm.

04/01/2015 04:05 AM
20% off my Lulu print books
Plus 50% off ground shipping until the end of tomorrow (2nd April).

All you need to do is to use this code when you buy:

FOOLME

just think of those juicy Mega Book Series volumes -   Porter!, Mild! plus, Bitter! and Strong! could all be yours.


Barclay Perkins Bookstore


04/01/2015 03:27 AM
Crap, three ways
This trilogy of beers from Poland's Łomża brewery presents an interesting case study for students of lager (sure weren't we all, nudge nudge). The three are all the same style and 5.7% ABV strength, but made with slightly different production methods, for comparison.

The starter, or possibly the culmination since it's had most done to it, is Łomża Export. I don't know if the brewery is making a serious claim to the formal Dortmunder style, but it is strong enough and is the appropriate shade of rich dark gold. That's where the similarity ends, however. The flavour is crisp and husky with a touch of corniness in there, though the ingredients list admits no adjuncts. There's also a bitter, slightly unpleasantly gastric bite, especially in the aroma, along with sulphurous rubber and metallic aspirin.

It's not a great start, but the less processed ones are bound to be better, right?

We get an upgrade to brown glass for Łomża Export Non-Pasteurised. It looks identical, but I suppose that's hardly surprising. And it tastes less awful too: rounded, more integrated and with none of the nasty pointy edges. It's not a great beer by any standards, but it's clean and there are some tasty red berry notes and some proper Dortmunder breadiness, though that grain husk lingers on too. Does pasteurisation really cause all those acidic flaws? I'm sceptical, but that appears to be what the evidence suggests.

And to conclude, Łomża Unfiltered. A predictable layer of sediment on the bottom of the bottle but careful pouring yielded a clear glass, dark gold again. The dry grain husks start early but there's not really much else going on: it lacks the pleasant complexities of the unpasteurised one, and also the nasty ones of the original, with a dull watery core in the middle. It livens up a little with the lees poured in, the crisp cereal becoming a softer, sweeter biscuit, so it's got that going for it, but still far from being a flagship example of the joys of unfiltered lager.

I'd recommend the non-pasteurised one if you absolutely have to choose, but your mileage may vary and in all honesty I'd suggest driving a different vehicle altogether.

04/01/2015 03:05 AM
Let's Brew Wednesday - 1932 Barclay Perkins Draught Lager
What an impressive run of Let's Brews this has been. Several weeks in a row, on Wednesday. And all Lager recipes.

I'm getting very close to telling you why I had all these Lager recipes to hand. I've booked my flights, so I'm pretty much committed. But funnily enough, this isn't one of those recipes. I've written it especially for this. Just to complete the set of pre-war Barclay Perkins Lager recipes.

On with the beer itself.  I'm not sure exactly when it was brought on as a sub, but it wasn't in the starting lineup. Sometime between 1928 and 1932. It's sign that demand for Lager was increasing, the fact it could be served on draught.

Trade price lists from WW II tell us something about how this beer was packaged and served:


The barrel sizes are revealing. 11 gallons is 50 litres. These are obviously of Continental design. But they're  also quite small. Most beer was delivered to pubs in 36-gallon barrels of 54-gallon hogsheads.

Then the prices. Lets say ten bob a gallon for Export and Dark. That comes to 360/- an Imperial barrel. No wonder they're priced by the gallon. Even Home Light - the beer we're looking at - was 306/- a barrel. And was about the same strength as XLK. As always in Britain, Lager was crap value on a price/ABV basis.

You see that they've now got three draught Lagers. Export and Dark, their original pair, had been added to the prosaic Draught.

I also know it was served on CO2 pressure, because "tubes of gas" get a mention on the flip side:


(Excuse the dirty fingernail. I'd been in the archive all day. You can't imagine the filth you're covered with after the sixtieth brewing book. I usually try to dress all in black.)

That's the contextual crap. Time to look more closely at the recipe. Not that there's much to look at. It's a near-smash recipe, with only Hallertau spoiling the show. I'm surprised by the diversity of Barclay Perkins Lager recipes.This is all malt. Unlike Export, their other pale Lager, whose grist was almost 25% corn grits.

This is how it compares with some of Barclay Perkins' other beers:

Barclay Perkins beers in 1932
name description OG
X Ordinary Mild 1032.8
XX Best Mild 1040.87
XLK Ordinary Bitter 1043.88
PA Best Bitter 1050.76
Source:
Barclay Perkins brewing record held at the London Metropolitan Archives, document number ACC/2305/01/617.

Draught was around the same strength as Best Mild or Ordinary Bitter. Which is a bit different from the situation after 1960, when Lager was around the same strength as Cooking Mild.

That's more than I intended writing. Best stop now and switch off Nigella.




Over to me again . . . . .





1932 Barclay Perkins Draught Lager
lager malt 9.50 lb 100.00% 9.50 lb
Hallertau 90 min 0.88 oz

Saaz 60 min 0.67 oz

Saaz 30 min 0.67 oz

OG 1043.5

FG 1011

ABV 4.30

Apparent attenuation 74.71%

IBU 29

SRM 3

Mash at 155º F

Sparge at 160º F

Boil time 90 minutes

pitching temp 48º F

Yeast Wyeast 2042 Danish lager



Here's the original mashing scheme for the masochists amongst you:



Fed up with Lager recipes yet? I've a few more. Including some odd ones. Like the second Scottish Lager.

04/01/2015 02:39 AM
It Would Be So Nice
Illustration from the 1939 Penguin Guide to Somerset: two penguins out walking find a country inn.

We’re off on holiday so it’s going to be quiet around here for a few days. You can expect plenty of pictures and notes on pints and pubs on our Twitter and Facebook pages so, if you’re not already, give us a follow, but you can read both without signing up for an account. In … Continue reading It Would Be So Nice

It Would Be So Nice from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



04/01/2015 01:34 AM
Beer In Ads #1511: Three’s Company
Tuesday’s ad is still another one for Budweiser, this one also from the 1960. It’s another ad from their “Where there’s life” series, this one is called “The Story.” A shiny couple on the beach at night, roasting weenies over a fire, while the woman in a...

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

04/01/2015 01:00 AM
Brewery Release: NW: Coming Soon … Shmaltz Circum Session Ale

image

Brewed exclusively in Clifton Park, NY -- Wednesday, April 1, 2015 -- Rabbis, lawyers, doctors and Jewish accountants have countless songs of praise celebrating their crucial and storied roles in our history and communities.

But with a name oh so hard to spell and a delicate job cloaked in controversy, when a Mohel (pron, "moi-el" or "mo'hel") walks in the room with his sacred ritual instruments soaked in significance and honed with years of handiwork, the adults (and one particular 8-day old male child) could generally use a beer - or several.

Finally after 4000 years of Jewish tradition from Abraham to Jon Stewart - and for many more world cultures in the fold - the perfect bubbly balm to sooth the Bubbes and the bystanders and sanctify such a precious moment. A new craft beer covenant coming to convert you: Circum Session Ale.

Intended to look just like our father's fizzy yellow beers, Circum Session gives a hand crafted twist for a more modern angle of flavor for the next generation of the tribe of Better Beer enthusiasts.

Richie Saunders, Lead Brewer waxes poetic about the intelligent design of his newest recipe: "For such a lingham-likened liquid, we wanted Circum Session Ale to pour out triumphantly with spirited carbonation for a full and fluffy head of foam atop a golden peachy color in a fermented celebration of Life. Pulled from the earth's bounty, touches of several malted grains provide a subtly sweet full body and our proprietary yeast leads to a clean refreshing mouthfeel. Several rounds of popping green hop bud additions offer a gentle pinch of bitterness with splashes of citrus and fruit. Mouthwateringly delightful!"

Perfect for pairing with an array of like minded morsels, may we suggest pleasures such as Lamb Lollipops, Veal Sliders, and of course the classic Balls of Matzoh Soup to provide the perfect comforting nourishment. And though shrimp cocktail and pork tenderloin may be tasty culinary companions, kosher for the Tribe they most certainly are not.

Because of the more delicate nature of a session ale especially when fresh, it's probably best to keep away from funky cheese, raw foods or spicy hand rolls.

Jeremy Cowan, proprietor of Shmaltz, shares the inspiration for this off-beat creation: "An email came to our inbox a few months ago from an avid fan, Adam Cossick from Suwanee, GA with an idea that has been tossed around at beer fests for many years. Truly profound shtick is hard to find and although we weren't sure this would rise to our usual Shmaltz standards, Circum Session seizes the current low gravity session ale craze with a balanced and smooth entry into the growing category. Since Big Beer marketing has deep roots in prurient, nether regions of low brow hack, we thought, Why not beat them at their own game? Thus, the birth of Circum Session. And I mean c'mon, after this brutal Northeast winter couldn't we all use a few great Spring beers - and one big release, distributed all over the country, based on a dick joke."

Circum Session comes filled in 8 oz stubbies, 12 oz long necks, and 16 oz tall boys - the perfect package size for every drinkers needs. Custom fit foam beer koozies offer protection and longer enjoyment when those sultry Spring afternoons start heating up. The CSA branded bottle openers serve double duty with an additional stainless steel flip top blade honed to slice up any low hanging Spring fruits that might dangle from within arms reach.

So whether for yourself or for a close circle of friends, grab ahold of Circum Session Ale from Shmaltz Brewing and He'brew Beer - a cut above the rest. And if you're pounding pints at your favorite watering hole, don't be a shmuck and make sure to leave the wait staff a generous tip. To Life - L'Chaim!

About Shmaltz Brewing Company
Ranked in 2013 as one of the "Top 100 Brewers in the World" by RateBeer.com, Shmaltz won 9 Gold and 5 Silver Medals in the World Beer Championships in 2012. A recipient of the "Distinguished Business Award" by the Brooklyn Chamber of Commerce, Shmaltz was also included in the "Top 50 Fastest Growing Bay Area Companies" by San Francisco Business Times.

Founder and owner Jeremy Cowan established the company in San Francisco in 1996 with the first 100 cases of He'brew Beer® hand bottled and delivered throughout the Bay Area in his Grandmother’s Volvo. He'brew® now sells across 37 states, through 40 wholesalers and nearly 5,000 retailers. In 2007, Shmaltz released a new line of craft brewed lagers under the Coney Island® banner. The Coney Island brand was recently acquired by Alchemy and Science, a craft beer incubator, owned by Boston Beer (Sam Adams).
After 17 years of being an outspoken cheerleader for contract brewing, Shmaltz recently broke with tradition and opened its own New York State production brewery in Clifton Park, NY, 10 minutes north of Albany's capital district. Shmaltz's new home boasts a 50-barrel brewhouse with 20,000 barrels of annual capacity. The new brewery packages 12 and 22 ounce bottles and kegs of their diverse core and seasonal favorites, and hosts fans and beer tourists in their new tasting room for tours, barrel-aged previews, and special releases.

In 2010/11, Cowan published his small business memoir, Craft Beer Bar Mitzvah: How It Took 13 Years, Extreme Jewish Brewing, and Circus Sideshow Freaks to Make Shmaltz Brewing Company an International Success. A free sampling of Chapter One and suggested beer pairings, can be viewed at www.craftbeerbarmitzvah.com. In 2012, Cowan spearheaded the creation of the non-profit New York City Brewers Guild (which manages NYC Beer Week) and served as its Founding President.

Cowan also has presented at the 2013 Craft Brewers Conference, as well as previous Great American Beer Festivals, BevNet's Brewbound conference, Beer Advocate's Extreme Beer Festival, the Atlanta and the St. Louis Jewish Book Fairs, and the San Francisco and New York Jewish Museums.

Shmaltz Brewing beers have appeared in such distinguished media outlets as The New York Times, CNN Headline News, Beer Advocate Magazine, NPR's "Weekend Edition," Fox Business News, Men's Health, San Francisco Chronicle, The Jerusalem Report, New York Jewish Week, and Washington Post.

For more information, please visit:
www.shmaltzbrewing.com



03/31/2015 11:52 PM
UK cider expert coming to Australia
A bumper lineup of speakers has been announced for the 2015 Cider Industry Conference, to be held in the renowned New South Wales apple growing district of Batlow on May 15. The Cider Industry Conference is part of a three-day program of cider events in Batlow, bookended by the Cider Australia AGM on Thursday May 14 and Batlow CiderFest Street Festival on Saturday May 16. Presenting the keynote address — English Craft Cider Making: What can Australians Learn? — is Dr Andrew Lea, a retired food biochemist who spent thirteen years at the Long Ashton Research Station (the UK National Fruit and Cider Institute), followed by twenty years in wider food and beverage research and consultancy, including cider. During that time Lea has also been a prizewinning hobby cider maker with his own small orchard. Other speakers include Dr Tim Jones of Tasmanian cider maker Willie Smiths, Cider Australia president Sam Reid and cider judge Karina Dambergs, who together with Dr Andrew Lea will present an afternoon session to delegates on sensory appreciation in the world of cider. “Seats are limited and given that Dr Andrew Lea is presenting two sessions, we anticipate tickets will sell out before the conference,” organiser Kevin Dodds, of the NSW Department of Primary […]

03/31/2015 09:00 PM
Beer Release: WA: Get It Now … Silver City Brewery / Seattle Beer Collective’s Sieben Bräu, the 2015 Seattle Beer Week Lager.

Silver City Brewery & the Seattle Beer Collective are proud to present Sieben Bräu, the 2015 Seattle Beer Week Lager.

The Seattle Beer Collective reached out to Silver City Brewery to brew a "highly sessionable" traditional Lager for the 7th Seattle Beer Week because, as they put it; " Silver City is known for brewing great lagers".

      The Seattle Beer Collective consists of Washington craft beer gurus Ian Roberts, Matt Younts and Mike Baker. In 2009 they founded Seattle Beer Week to celebrate a week of craft beer exploration and indulgence. Each year they choose a brewer to collaborate with to create a beer brewed just for the celebration. For SBW 7, the group wanted to explore a traditional lager, but with a NW twist. Known for great lagers such as Ziggy Zoggy Summer Lager, Oktoberfest, Winter Lager and newly released Cold One Pilsner; Silver City Brewery seemed like a perfect fit.

Displaying

Just barely into 2015, the SBC team made the trip across the Sound to visit brew master Don Spencer and the Silver City team to discuss and design the beer. As a true, authentic lager, the beer plan needed to come together quickly to allow for the extended production time for a lager beer where the schedule is not measured in hours or days, like an ale, but in weeks and months. 

      As the team began to discuss their individual inspirations for the beer, it was apparent how tight knit the vision was for the ultimate recipe. As Don said "The best lagers are clean and balanced. No non-sense, just simple elegance. Everything is expressed in concert. You taste the sweet, light malt-toasty notes with herbal, spicy hop aromatics playing over the top. Then a nice crisp bitterness to finish. Anyone else thirsty?"  Mike Baker of SBC followed with "Yes, something I can drink a lot of, that's nicely balanced and flavorful."

With the recipe planned all that was left was a name. Sieben Braü, which translates in German to 7th Brew, was decided upon as a nod to the 7th Seattle Beer Week, but the inspiration didn't stop there. There is an old German saying that suggests you balance your beer to food ratio 7:1. That is 1 schnitzel for every 7 beers. That may seem extreme by American standards of celebratory drinking, but that spirit of a beer to be enjoyed with food and celebration of the experience, is the heart of Seattle Beer Week Sieben Bräu Lager.

   Silver City Brewery's Seattle Beer Week Sieben Braü Lager is now available in cans where Silver City beer is sold and will make its debut on tap May 7th with the kick-off of Seattle Beer Week 2015.

To learn more about Sieben Bräu from the collective themselves, check the following YouTube link:

https://www.youtube.com/watch?v=bHa9arEnl18

For more information about Seattle Beer Week, visit seattlebeerweek.com

Sieben Bräu:
Seattle Beer
Week Lager

Sieben Brau (7th Brew) is a merger of traditional German ingredients & brew process with NW hopping. This crisp & bright lager has just a touch of sweetness that combines with the spice of the noble hop variety.

This makes for a beer that's sure to make the celebration of Seattle Beer Week a festive one!

Hops: Hersbrucker, Mt. Hood
Malts: German Pilsner, Vienna
IBU's: 20
ABV: 4.8%

Additional Info:

For most in the Puget Sound, when you look west at the Olympic Mountains you're looking right at the "Silver City". The convergence point right before you jump off into the wilderness of the Olympic National Forest on your way to the Pacific Ocean, resting between the edge of the Puget Sound and the base of the Olympic Mountains, rests Silver City. This Urban-Suburban experience is a sweet brewer's mash of Seattle city life and breathtaking outdoor adventure, all within ones reach. Beer, well made, brings the people of the "Silver City" together in celebration of having it all.

Silver City Restaurant & Brewery

is the Kitsap Peninsula's premier destination for award-winning, handcrafted beers, Northwest-inspired food, legendary hospitality, and great memories in a fun, friendly environment.

Silver City was started in 1996 by Co-owners Steve & Scott Houmes, and it remains a locally owned and operated family establishment. Silver City Brewery's handcrafted beers are available on draft, in 22oz bottles, and 12oz bottle & aluminum can 6-packs around the Western Washington area in bars, restaurants, and grocery stores.

Silver City Brewery's production facility & brewery taproom is located at 206 Katy Penman Ave. in Bremerton, WA. Silver City Restaurant is located in Silverdale at 2799 NW Myhre Rd.



03/31/2015 08:28 PM
An open letter to American 'craft' breweries: Please consider joining us in May for American Mild Month!
Dear brewers and friends,

In case you hadn't heard the news, oh boy, the first-ever American Mild Month, occurs this May, all across these United States, to encourage American brewers to brew Mild Ales, and American beer drinkers to, well, drink them!

American Mild Month is the idea of Alistair Reece (an ex-pat Scotsman, past Prague resident, and now, at Fuggled, a Virginia, USA, beer blogger). The Campaign for Real Ale (CAMRA) has been hosting a similar thing for several years now in the U.K., and always during the month of May. So, Al thought, why not here in the U.S.?

I, and beer and whiskey author, Lew Bryson quickly agreed, and signed on to help out. You can too.
American Mild Month 2015

What is Mild Ale? Start with the concept of 'session' beer, which, after several false starts, has finally gained traction here in the U.S. Lew Bryson defines American Session Ale as:
► 4.5% alcohol by volume or less
► flavorful enough to be interesting
► balanced enough for multiple pints
► conducive to conversation
► reasonably priced

If that seems vague ... it is. Here's another definition: low-alcohol, but not low-taste. It's subjective. Live with it, and enjoy it. We're here to help make your night out more fun, more tasty, and more safe.

Going further with this, American Mild —lower alcohol, good flavor, drinkability, and balance of malt and hops— might be the quintessential 'session' beer. As Reece puts it, American Mild would be a "restrained, darkish ale, with gentle hopping and a clean finish so that the malt and what hops are present shine through." Or, as Bryson puts it: "an unsung delicious beer style; tasty and 'more-ish' at low alcohol levels."


American Mild Ale, defined

American Mild Month is really more of an informal thing, like #IPADay, but, of course, for American Mild Ale, and with the hashtag #MildMonthUS. But, it is emphatically NOT a Session IPA thing!

We're saying that an American Mild Ale should have an alcohol-content-by-volume (abv) of 4.5% or less, a color greater than 17 SRM (i.e., darker than a golden ale), and an International Bittering Unit (IBU) level of 30 or less (thus stronger than an English Mild, but 'milder' than an American IPA).

We're not style disciplinarians. Have fun with this. But we do ask for no over hopped ales, nor those of greater than 4.5% abv. Doing either, and you're playing with 'session' semantics.
American Mild is not a hop bomb, but neither need it be a hop free zone. 'Low' is not the same as 'none;' it is all about restraint, and with the wide variety of American hops available the range of hop flavors is actually quite broad, whether its the spiciness of Cluster, the grapefruit of Amarillo, or the tropical fruit of El Dorado, there is room here for differentiation, and dry hopping is ok too.

Remember though, before going crazy with the hops, an American Mild is not a Session IPA, or a Session Cascadian Dark Ale, it's still a mild. Traditional English milds top out at 25 IBUs, but for an American Mild we would suggest an upper limit of 30 IBUs.

One major departure from the English mild style in a theoretical American mild is the yeast. The classic American yeast strain used by many an American craft brewery is known for being very clean, allowing the other ingredients to shine through without contributing the fruity flavors of the British yeasts.



How to participate

  • Breweries
    There are currently forty 42 breweries participating, across the nation. To join with them, go to the sign up form. Pledge to brew a American Mild in May (cask-conditioned, a plus), and we'll place your brewery's name and website on our web-roll of distinction.

    This could be a simple matter for a brewpub that wished to participate, as well as for nano-breweries and other small production breweries. It might, however, be problematic for a larger production brewery. That is why we began the campaign in the beginning of March. Even so, three months lead time might still not be sufficient for many production breweries. If so, why not plan for next year? We already have breweries committing for 2016.

    There's another way.

    In several states, production breweries are allowed to serve beer to patrons in their tasting rooms, like restaurant-bars, but without the food. That's the case here in the tri-state area of Washington, D.C., Maryland, and Virginia. If so in your jurisdiction, why not produce a small batch on your pilot system, and serve it exclusively in your tap room?

    Or, your brewery may already have a beer that fits the parameters of American Mild. In that case, simply re-brand it for your taproom only (state laws permitting) and serve it there. For example, a local production brewery has a beer which it describes as
    This easy-drinking session beer pours a deep golden color. It smells slightly floral and herbal, thanks to a hopback full of Cascade and Centennial hops. [It] is tasty and refreshing, with a round mouthfeel.
    ABV: 4.5%
    IBUs: 17

    Well, there you have it. Simply rename it for your taproom: Session Mild!

  • Pubs
    Restaurant, pubs, and bars: want to play along? Ask your local breweries for Mild Ales in May. If enough of you tell us that you are serving them during May and promoting the occasions, we'll add your listings. More work, but all for the Mild!

  • Homebrewers
    Organize competitions in May for American (and, okay, English-style) Mild Ales. Tell us about them.

  • American good beer drinkers
    You, the discerning drinker: you're the bulwark, the vanguard, the bottom line of defence, offense, and good taste. Tell your local breweries about this campaign for good session American Mild Ale. Ask your local pub to search for Mild Ales, and to serve them during May (if not year round). We can't do this without you.

In Mild Conclusion

Help bring back mild ale! The website is live at www.mildmonth.com; and so is Twitter at @MildMonthUS; and so is Facebook at AmericanMildMonth; and, with your participation, so can be Instagram, Flickr, and more.

American 'craft' beer pioneer Fritz Maytag once addressed a Craft Brewers Conference with a keynote paean to beer as a union of the Apollonian with the Dionysian. With your assistance and of all the brewers participating, American Mild might join that pantheon.

With your assistance, this month of May might indeed see some Mild drinking sessions. And possibly invoke muses of similar (mild) exultation.

Yours for good fermentables,
Thomas Cizauskas


Brewery count: 42
Updated: 1 April 2015.

-----more-----

03/31/2015 07:53 PM
Silver City Brewery releasing 2015 SBW, Sieben Bräu

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Silver City Brewery produced this year’s official Seattle Beer Week beer. It is available now in cans and makes its draft debut on May 7th with the official kickoff of the 7th Annual Seattle Beer Week. Below is the complete story of the beer straight from the...

The post Silver City Brewery releasing 2015 SBW, Sieben Bräu appeared first on Beer News.



03/31/2015 07:00 PM
Heineken trims management to lift flat sales
Dutch brewer Heineken has revamped its leadership teams and regional strategy in a bid to improve revenues.

03/31/2015 06:32 PM
Atwater Brewery Expands Distribution to North Carolina Via Craft Central

(Greensboro, NC) – Craft Central, a dedicated craft beer distributor in North Carolina, announces the addition of Atwat…

The post Atwater Brewery Expands Distribution to North Carolina Via Craft Central appeared first on thefullpint.com.



03/31/2015 05:39 PM
Two Roads Brewing Launches Distribution In Philadelphia Area

(PHILADELPHIA, PA) – Two Roads Brewing is bringing their “road less traveled” philosophy to the greater Philadelphia area …

The post Two Roads Brewing Launches Distribution In Philadelphia Area appeared first on thefullpint.com.



03/31/2015 05:30 PM
Brewers Association Lists Top 50 Breweries of 2014
The US Brewers Association today released its annual lists of the top 50 craft and overall brewing companies in the US...

03/31/2015 04:38 PM
Stillhouse Moonshine: An Interview With White Whiskey Pioneer, Brad Beckerman
Corn whiskey is one of the great spirits of North America. But for a long time it was more or less exclusively associated with moonshine ...

03/31/2015 04:37 PM
Anchor Brewing Releases Anchor IPA In Cans

(San Francisco, CA)  – Anchor Brewing Company announces the release of Anchor IPA in cans; a new package for the adventuro…

The post Anchor Brewing Releases Anchor IPA In Cans appeared first on thefullpint.com.



03/31/2015 03:51 PM
Bull City Off Main
Not another mainstream cider. Off Main hard cider is the perfect blend of local apples, gluten-free yeast and amazing! A refreshingly crisp, easy drinking cider… NO BULL!

03/31/2015 03:50 PM
Craft Brew Alliance Extends Partnership with Appalachian Mountain Brewery
Building on its strategic partnership with North Carolina’s Appalachian Mountain Brewing (AMB), Craft Brew Alliance (CBA) today announced it has signed an agreement to become the company’s master distributor. The new agreement will give the smaller brewer access to CBA’s nationwide network of Anheuser-Busch wholesalers in exchange for an undisclosed per-case distribution fee.

03/31/2015 03:46 PM
Bull City Ciderworks
Creating the finest handcrafted cider & spirits in a sustainable format from locally & regionally sourced ingredients. Durham, NC.

03/31/2015 03:02 PM
The 20 largest breweries, 50 years later
The Brewers Association has released its lists of the nation’s largest brewing companies and the largest companies it classifies as craft breweries. Those are 50 deep, and you can find them many places, including the BA website. There they also list what brands are made by each company, like that Craft Brew Alliance includes includes […]

03/31/2015 03:00 PM
Schell’s Stag Series No. 9
The 9th beer in Schell’s Stag Series, is a nod to the 155 year old company’s 19th century brewing traditions. The limited edition offering is a dark lager aged in American whiskey barrels and stored in the brewery’s original lagering caves below the brewery. The lagering caves date back to the 1860s, an era that ...

03/31/2015 02:52 PM
10 Techniques for Sustainable Brewing
  This article originally appeared at CustomMade.com and was written by Abby Quillen. The folks at that website thought my readers might be interested and asked if i would repost here. There is some really interesting information about brewing green that you may really enjoy here.  In the craft beer world, solar panels and ambitious recycling […]

03/31/2015 02:35 PM
The IRS Is Back: Stone Imperial Russian Stout
Every early spring, thanks to Stone Brewing, millions look forward to the annual encounter with the IRS—the Stone Imperial Russian Stout, at least. As regular ...

03/31/2015 01:47 PM
Abraxas Night at Perennial Artisan Ales
[ April 7, 2015; 5:00 pm to 9:00 pm. ] I'm a stat nerd. I love things like infographics and maps.  Lists showing numbers and facts are like catnip for me.  So when I ran across the top-rated beers by state according to Untappd users, it definitely gave me a happy feeling. As I perused through the list, it didn't come as any surprise that the [...]

03/31/2015 01:38 PM
Brewers Association lists 50 largest craft breweries
The Brewers Association has released ts annual lists of the top 50 craft and overall brewing companies in the United States. Because the BA rewrote its definition of what constitutes a craft brewery last March, Boston Beer Co. was bumped from the top spot by Yuengling. “The companies on this list include the vanguard of […]

03/31/2015 01:02 PM
I want a feast – I want a Bean Feast (Black Bean Soup)
OK:  Spring is here, and it is more or less not soup weather, but I have the Song stuck in my head, and was thinking about this (if you want it to be) one pot soup. Now I have no idea of what I am doing cooking wise, I just know its filling cheap, and […]

03/31/2015 12:25 PM
An Investor’s Insight into the Alcoholic Beverage Industry
Overview The beverage industry can be classified into nonalcoholic and alcoholic beverage categories. According to Beverage Marketing Corporation, the carbonated soft drink is the key nonalcoholic beverage category with a market share of 33.1% of the total US beverage market volume. Alcoholic beverages, primarily beer, also form a dominant part of the US beverage market. […]

03/31/2015 11:31 AM
Trending Brews: Is Marrying Beer with Coffee & Sriracha Sauce a Good Idea?
One of the latest trends in craft beer making is the chemical marriage between beer and some other form of addictive substance. One flavor finding its way into a lot of beer is coffee. But another one that...
Rogue's "Sriracha Hot Stout Beer"

03/31/2015 09:54 AM
Hops On Tap

Thanks to the Wilson Times Newspaper for another great article on Cardinal Pine Farm.  The article Hops on Tap in ENC was published this past weekend in the “My Wilson Grow” section. Here is just a blurb, but you can…

The post Hops On Tap appeared first on Cardinal Pine Farm.



03/31/2015 09:48 AM
Adroit Theory Tenebris

The post, Adroit Theory Tenebris, first appeared on The Barley Blog.

While I’ve only had a few of their beers, I’ve been a big fan of Adroit Theory’s label artwork and naming convention. Tenebris, most likely a play on “tenebrous,” references Medieval folklore surrounding the crow and the despair, gloom that its shadow casts. I’m not sure how that really relates to a highly-hopped barleywine, but […]

The post, Adroit Theory Tenebris, first appeared on The Barley Blog.



03/31/2015 09:00 AM
The London Spa
I've lived just around the corner from Exmouth Market for over a decade. In that time I've seen plenty of businesses along the strip open and close. The Exmouth Arms has been transformed from murderous postie boozer to a somewhat brash craft beer pub. My old favourite Al's Bar became Caravan, a posh cafe and coffee roastery. During all of that time, what was once the street's biggest pub - the

03/31/2015 08:41 AM
Summit Hopvale Organic Ale is Here!
Back in January, we told you about Summit’s latest offering, Hopvale Organic Ale. Yesterday, Summit announced that this beer will be rolling out shortly with a series of release events. Hopvale will be available for your imbibing pleasure starting the first week of April on draught and in 16 oz. 4-pack cans. Summit describes the ...

03/31/2015 08:38 AM
Brand Loyalty
Craft beer fans can be passionate about their beer preference, but even factory beer drinkers have standards it seems.
Clarence Sturdivant, 64, shot his 66-year-old neighbor, Walter Merrick, said Col. John Fortunato, spokesman for the Jefferson Parish Sheriff's Office. 
The beer showdown occurred Saturday afternoon (March 7) at a complex of single-story apartment buildings in the 1500 block of Esther Street in Harvey. Merrick told investigators that he and Sturdivant were chatting in the parking lot when Sturdivant asked for a beer, a Sheriff's Office incident report said.

Merrick returned with a can of Busch beer -- apparently not Sturdivant's brew of choice. An angry Sturdivant declared his preference for Budweiser, according to the report.

The two men continued to quarrel over beer brands until Merrick said Sturdivant shot him and left, the incident report said.

See "Budweiser or Busch: Argument over beer brands ends with shotgun blast" for more on this beer debate among friends.


[ This content originated at Musings Over a Pint ]


03/31/2015 03:51 AM
Malty
Crackers, bread and sunflower seeds -- malt-type flavours.

Unlike some (Melissa Cole, p6; Mark Dredge), we don’t object to the use of the terms ‘malty’ and ‘hoppy’ as over-arching descriptors, but one thing does bug us: ‘malty’ shouldn’t just mean ‘not hoppy’. Malt flavour is a positive addition to the flavour of a beer, giving it another dimension. The best hoppy beers — … Continue reading Malty

Malty from Boak & Bailey's Beer Blog - Over-thinking beer, pubs and the meaning of craft since 2007



03/31/2015 03:05 AM
Draught IPA in the 1950’s
As not promised, we’re looking at IPA in the 1950’s. For no good reason other than idleness. There are rather a lot of Mild analyses. And I’m not sure what the most instructive way to organise them is.

So I’ve gone for IPA instead. I’ve only a handful of analyses of those. So I can be done quickly.

First an advert that tells us something about the effect of the war on brewing. And IPA:

The Bristol United Breweries, Ltd.
announce that deliveries of their celebrated I.P.A. on Draught (suspended during the war) begin to-day. Public Bar price 1/4 d per pint

A complete range of the Company products is given below -

I.P.A. ON DRAUGHT 1/4 d per pint
UNITED BITTER ON DRAUGHT 1/1 d per pint
HOME BREWED IN BOTTLE 10d small; 1/6d large
AMBER ALE IN BOTTLE 7d small; 1/1 d large; 2/1 d flagons
OAKHILL STOUT IN BOTTLE ... 1/- small; 1/10 d large

All brewed from the finest materials, of course.”
Western Daily Press - Tuesday 19 September 1950, page 5.

What’s revealing is how long after the war – more than five years – before IPA was brought back. Though why it was out of the picture quite so long, I’m not sure. At 16d a pint it couldn’t have had a gravity of much more than 1035º. While their Bitter probably didn’t scrape past 1030º.

Let’s have that table now:

Draught IPA in the 1950's
Year Brewer Beer Price per pint (d) Acidity OG FG ABV App. Atten-uation colour
1954 Charrington  IPA 19 0.06 1046 1008.8 4.84 80.87% 32
1954 Charrington  IPA 19 0.04 1046.7 1008 5.04 82.87% 27
1957 Charrington  Best IPA 19 0.05 1044.7 1011.3 4.34 74.72% 27
1954 Mann Crossman IPA 20 0.10 1044 1009.8 4.45 77.73% 25
1954 Mann Crossman IPA 20 0.04 1044 1011.6 4.20 73.64% 26
1957 Mann Crossman IPA 20 0.12 1041.7 1006.1 4.64 85.37% 23
1956 Wenlock IPA 16 0.04 1035.7 1010.8 3.22 69.75% 27
Average 19.0 0.06 1043.3 1009.5 4.39 77.85% 26.7
Sources:
Whitbread Gravity book held at the London Metropolitan Archives, document number LMA/4453/D/02/002.

Only three different beers there, so quite a limited set. Even so, there are clearly two types: a strong one, with a gravity at the top end of Best Bitter; and a weak one. Confused? Wait until I show you the bottled examples. They’re all over the shop.

The stronger ones would have been some of the strongest beers available on draught. Only things like KKKK, not usually available all year, would have been stronger.

Average attenuation is similar to the Bitters we saw earlier. The colour though is quite a bit darker – the Bitters averaged 21-22. As they are at the strong end, that’s not so surprising. Except to modern geeks.

I’ve no idea of the bitterness levels. Though I’d be surprised if they were much different from Bitters of a similar strength. The term IPA wasn’t used with any precision. A brewers could just as easily have called these beers Best Bitter or Special Bitter.

Almost forgot to mention. I drank that Charrington IPA in the 1970's. A not that interesting Best Bitter is how I would class it.

Maybe I really will do Mild next.

03/31/2015 12:38 AM
Cahaba Brewing Oka Uba Night coming to Mellow Mushroom FIve Points
On Thursday, April 2 at 5 p.m., Cahaba Brewing Co. (Birmingham, Alabama) will head over to Mellow Mushroom - Five Points (1200 20th Street South, Birmingham) for Oka Uba Night featuring four versions of the brewery's&nbsp...
Promo image for Cahaba Brewing Co.

03/30/2015 07:00 PM
Malteurop launches Craft Master Malt for North American craft brewers
Malteurop North America, a leading malt supplier for the brewing industry, has launched its new product line brand, Craft Master Malt.

03/30/2015 04:22 PM
DUI, Part VI: Representation
Last year my life was forever changed. I was arrested for DUI as I was driving home from a beer festival. As a long-time beer blogger and advocate of knowing when to say when, this was devastating. Over the next few weeks, I will be telling my story in hopes that my experience will resonate […]

03/30/2015 03:19 PM
Freetail Brewing expands distribution to Houston
Freetail Brewing, the San Antonio- based brewpub turned full- fledged brewing operation, has expanded into the Houston area. Silver Eagle has taken control of distribution duties and will begin delivery of Freetail beer today, March 30, 2015...
Freetail Brewing

03/30/2015 02:38 PM
And in Liver News: Coffee and Booze Are Friends
Moderation plays a crucial role in keeping our alcohol levels in check to protect various organs in our bodies especially our liver. So, how much and how frequent? Three drinks of alcohol can kill you says an international panel that already determined how much alcohol can actually damage the liver. Alcohol drinking causes at least […]

03/30/2015 02:10 PM
If Napa wineries have to limit visitors, how will they sell their wines?
Napa Valley is once again debating how to strike a proper balance between its core identity as an agricultural region specializing in wine and its alter ego as a glitzy tourist destination. The Napa County Board of Supervisors and the county’s Planning Commission met March 10 to discuss potential limits on new wineries and the […]

03/30/2015 12:09 PM
Sweetwater Brewing IPA

The post, Sweetwater Brewing IPA, first appeared on The Barley Blog.

I’ve been lucky enough in the past few years to sample some truly tasty IPAs from Atlanta’s Sweetwater Brewing. This, however, is the first time that I’ve come across their standard, flagship IPA. It’s not as dynamic or as full-flavored as some of it’s canning/bottling line brethren, but it’s still a beer that goes down […]

The post, Sweetwater Brewing IPA, first appeared on The Barley Blog.



03/30/2015 09:15 AM
EVENT: 2015 Lexington Battle-Green BBQ Festival 5/16 & 5/17 (MA)
The 2015 Lexington Battle-Green BBQ Festival Pairing the best local craft barbeque and beer with live local blues. LOCATION Fletcher Park, 1557 Mass Ave, Lexington, MA 02420 Home of the Lexington Farmer’s Market, and the Hosmer House DATES AND TIMES Saturday, May 16, 2015: 11am-7pm. Sunday, May 17, 2015: 12pm-6pm. ADMISSION $5 (ages 13+) PARKING […]

03/30/2015 08:42 AM
The Salisbury Hotel
You hear a lot of chat about micropubs these days. For sure it's a lovely concept, but let's be honest: the emergence of the micropub tells us a lot of the decline in the importance and grandeur of drinking establishments in Britain. Our pub culture has been marginalised as never before. In the late Victorian and Edwardian periods we were building truly massive boozers befitting of the capital

Home | Competition | About Us | Library | Brewing Info