The rustic little French building next to a winding little road about ten miles from the Belgian border doesn’t look especially important, but it has had a major influence on American brewing.
How the loss of something we have never seen before can cause such trauma.
That new brut IPA is something you just had to try. But is it the next hazy or black IPA, and how do you tell the difference?
A new economics term will unlock the secrets of beer.
Earlier this year, Higgins Restaurant turned 25. Owner Greg Higgins is widely credited with ushering in Oregon’s farm-to-table movement and turning Portland into an A-list destination. But Higgins gets less credit for his other transformation: establishing beer’s credibility as a gastronomic equal to wine on the city’s finest tables.
This morning, Stone Brewing’s co-founder Greg Koch announced the sale of the company’s fledgling Berlin brewery to BrewDog. The announcement was a masterpiece of denial.
Counting breweries ought to be easy work. We’re dealing in tangible reality here, and hard steel. But sometimes a brewery is not a brewery. And then again, sometimes it is.
There aren’t many words that describe the joyful, social quality of a night at the pub. Well, not in English. Trust the Germans to have just the expression.
All the details on two events happening this week related to the launch of The Widmer Way. Instructions contained herein.
Few books actually meet the standard of “indispensable” reading, but Dom “Doochie” Cook’s debut This Ain’t the Beer That You’re Used To is.
Modern breweries prefer to boil their wort as briefly as quality allows, owing to efficiencies in time and energy. But it wasn’t always so. In the 19th century, brewers routinely subjected their worts to three, four, or even twelve-hour boils. If you’ve ever wondered what that does to beer, I have the perfect beer for you to try.
We have become balkanized in our IPA preferences, divided among our tribes of hazy fans and West Coast devotees. But the flagship IPA of Grains of Wrath has something to please everyone.
In the 1970s, Miller and Pabst made pale lager at an industrial scale, while Oshkosh’s People’s brewery made pale lager on a much smaller system. But the way these breweries made their beer describes the space separating tradition and a technological boom.
My fifth book, The Widmer Way, will be available next week. Here’s some background on the book and details about events accompanying its release. Hope to see you at one of them!
Craft brewing started as a rejection of highly engineered, soulless industrial beer. Tradition was the early watchword for a newborn movement. Funny then to see what has become of craft beer.
Think about what plots have been hatched over those pints, what loves nurtured or mourned, what sonnets penned. Then think of that old way of making beer, which Georgian brewers employed centuries ago. And finally, have another drink of London Pride and tell me you can’t taste something special.
In a world that valorizes “innovation” above all else, these beers should fit right in—but also illustrate how most of that innovation isn’t really very original.
“I will argue that these publications have played a major role in building and shaping the internationally-known Oregon craft brewing scene. Put another way, the fantastic uniqueness of Oregon craft brewing has been enormously enhanced by those who love to write about it.”
Climate change is going to result in hotter, drier summers, and that will affect crop yields and alpha acid content. But new research out of Germany demonstrates that some aroma varieties will do better in the heat on what we might call the “juicy matrix.”
Craft Brew Alliance just released its 2018 annual report, and things don’t look so good for the brand I just wrote a book about.
Portland’s Great Notion Brewing, famous for their hazy IPAs and pastry beers, has opened a new production facility and taproom. But they’ve also expanded their brewing ambitions, and this is the most exciting news.
Wynkoop Brewing founder John Hickenlooper went on to become a popular two-term mayor of Denver and governor of Colorado, and today he announced his candidacy for the presidency. How likely is he to become president? Well….
Americans are serial appropriators. A latte with a croissant for breakfast, pad Thai for lunch, and perhaps some chicken mole and a märzen for dinner. It doesn’t occur to us that maybe we shouldn’t be so quick to use the names of these traditional treats when we make them stateside.
The OLCC has put out final figures for Oregon beer sales, and they reveal less horrors than you might have expected. As a matter of fact, there’s quite a bit of good news here.
Who knew a book promotion could be so thrilling?
With apologies to Tolstoy, successful breweries are all alike, but each failing brewery fails in its own way.
Last week, I prepared a guide to Portland’s Best Breweries for 2019. I hope visitors to the city will find it useful. But breweries alone don't paint the whole picture. There's a reason Portlanders immodestly call their town "Beervana," and this will help you understand why.
I get emails, dozens of them every year, from people coming to Portland. They want to know one thing: which breweries should I go to? Here's your answer, updated for 2019.
The news is shocking, but it isn’t terribly surprising. BridgePort has lost over three-quarters of its Oregon volume since 2010, and hasn’t adapted to the modern market.
Barrel-aged stouts have gotten so excessive I now tend to cringe when I see one. But Ecliptic was founded by the man who created Black Butte Porter, and has spent a brewing life perfecting the art of making dark ales.