A friendly competition pitting pilsner-brewers from Oregon and Washington made for a most tasty weekend.
The humble pale ale, the style that built American craft brewing, had been the very model of constancy for 35 years. That era has passed—but what comes next?
Over the past three years, the beer industry has suffered its share of grim sales reports. Here’s a bit of research that suggests things may not be as bad as they seem.
Nobody knows the answer.
There’s an old saw that goes like this: while you can hide faults in many beer styles, pilsners are hard because they expose every flaw. In one very narrow sense this may be accurate, but it leaves much to be desired as a general thesis.
For three years, beer industry watchers wondered if AB InBev would be making a big purchase in August 2019. The megabrewer did indeed announce a purchase today, but it’s not the one we were expecting.
If beer is a story, then an “off-flavor” is actually just an element that doesn’t fit into our construct. But it may be a critical part of a different story.
What causes us to like certain beers and certain breweries? What force guides our hand to one product at the store and not another? We think we are the masters of these choices, but something deeper is at play. In the second of a two-part series, I examine the role of breweries in this process.
What causes us to like certain beers, certain styles? What force guides your hand to one product at the store and not another? We think we are the masters of these choices, but something deeper is at play.
Beginning the second week in September, I will depart for a month-long European journey through six countries.
More and more, customers are going to think of “craft beer” as just beer, and expect to see it priced accordingly. And guess who’s positioned best to take advantage of that?
Another big brewery has been caught trying to buy tap handles. Everyone Is bored by the sausage-making of distribution and sales, but it’s a big deal—and more and more pertinent in the crowded marketplace.
Brief reports from cool breweries I’ve been visiting on my East Coast travels.
Brasserie de la Senne has managed to bring expressive yeasts and hops together in a perfect union, a harmony rarely achieved.
In a guest post, Baerlic Brewing’s Ben Parsons gives a detailed rationale for why it makes sense for his brewery to self-distribute.
An excruciating decision.
New York is the country’s biggest city, but the brewing scene is one of the most intimate and tightly connected. There’s a good reason for this: many of the commercial brewers started out making batches at home and sharing them with each other in their homebrew clubs.
At first glance, Michael Kora’s vision to make his brewery the mainstay of an outer eastside neighborhood doesn’t seem very ambitious. A second look tells a different story.
Let us stop to count the ways independent breweries make our beer world a better place.
The key to juicy IPAs are loads of expressive hops. But as brewers try to wring out every last bit of juice, they’re introducing a different, less-desirable flavor.
The USDA has a new crop report out, and there are some fascinating details about hops.
Many breweries come out in support of one cause or another. Most are sincere in their support. But some are just exploiting a popular issue to hawk beer—and we should reject them in the strongest terms.
The small town of Bend, Oregon produces about a third of all the beer made in the state and has a remarkable two dozen breweries. But there’s more to assessing a town’s heft than counting mash tuns. Bend is one of the few places that has developed a unique culture and is a fascinating case study.
This post has something for everyone: local intrigue, bare-knuckle politics, and a discussion of one of the most popular beers of summer.
Several thousand words for you this morning—in the form of photos from yesterday’s adventures.
Co-podcaster Patrick and I going on the road! A note about how to follow our adventures.
Everything’s terrible: brewery failures are up, major brands are down, and the kids ain’t drinkin’ like they used to. The future is grim. Or is it? One economist sees a silver lining.
We casually refer to Brettanomyces as “wild” yeast, despite the fact that most of it is prepared by a technician in a sterile laboratory. But for some brewers, wild means wild.
Where choices exist between two ways of writing something, the result will be political. The use of pronouns has been an especially fraught choice, and my writing has evolved over the years I’ve been writing this blog.
An extraordinary brewing archive is carefully stored and catalogued at Oregon State University. It almost ended up in a landfill.