“The decision was easy: get that beer into bottles as soon as possible and get it into the hands of our supporters who would hopefully like to enjoy it. If Rosenstadt had any chance of survival, this would have to be it.” (Tobias Hahn, Rosenstadt)
Read MoreToday’s wonderful document from this moment in history is a long account from Gigantic’s Van Havig. It perfectly captures the nearly universal twin reality we’re all living in right now: one of hard realities and forced behavior on the one hand and the deeply emotional reaction this moment creates.
Read MoreMost of the city’s activity, once focused on commercial hubs, has moved to residential streets. What’s happening with the breweries? I decided to take a tour and have a look.
Read MoreIf the name or ingredients in a beer change over the century, is it a different beer? How do we contend with “style” in the historical record when beers evolve?
Read MoreOn Friday, afternoon of April 10, between 2:15 and 3pm, I took a bike ride through the most densely-populated parts of Portland, Oregon, a city of 650,000. This is what things looked like.
Read MoreIn the latest update from Baerlic, Gigantic, Heater Allen, Old Town, and Reverend Nat’s, we hear how things are going with production schedules, home delivery, and government assistance as the ongoing COVID-19 crisis continues.
Read MoreThis week we started to get the first data points on the fallout of the COVID-19 pandemic. The consequences have been uneven, and they begin to suggest big changes may be in store. What will a post-COVID world look like? A picture may be emerging.
Read MoreWe’re trying to decide if it’s better to patronize a business because someone needs a job even though we know many will get sick, or staying home and letting the businesses shutter and forcing the workers fend for their financial lives.
Read MoreYesterday I turned in the manuscript for The Beer Bible. Allow me to share a few things I discovered while writing it.
Read MoreIn this ongoing series, I have been posting the reflections of brewers and cidermakers as they deal with the unfolding COVID-19 coronavirus. In today’s post, Van Havig of Gigantic Brewing offers an entertaining and revealing report on how they’re managing.
Read MoreAnother update from folks at Old Town, Baerlic, Heater Allen, Alesong, and Zoiglhaus about how things are going in this time of Coronavirus. And good news: many are hopeful they’ll weather the storm.
Read MoreThe lineage of brewers making the traditional tart weissbiers of Berlin seemed to end when Schultheiss made the last example in the early 2000s. A tradition shared from one generation of brewers to the next, the thread seemed to be broken—until Ulrike Genz found that last brewmaster and went on to found Schneeeule.
Read MoreIn this ongoing series, I have been posting the reflections of brewers and cidermakers as they deal with the unfolding COVID-19 coronavirus. In today’s post, Nat West of Reverend Nat’s offers a report on his new home delivery service.
Read MoreIn the latest diary, Alan Taylor of Zoiglhaus describes the varied impact of the coronavirus on package and draft sales.
Read MoreIn the first of an ongoing series, we hear from brewers who are dealing with the ravages of the Coronavirus outbreak. Today the stories of Lisa Allen (Heater Allen, Van Havig (Gigantic), Adam Milne (Old Town), Ben Parsons (Baerlic), and Matt Van Wyk (Alesong).
Read MoreA continuously-updated list of Oregon breweries delivering beer and selling to-go.
Read MoreLet’s crowdsource some information. If you have an Oregon brewery, how are you planning to sell your beer directly to customers? Let me know and I’ll start spreading the word.
Read MoreA week ago I was really worried about how COVID-19 would affect pubs and restaurant business—and the jobs that depended on them. As recently as Friday I was out in the pubs to help out, one pint at a time. Now It seems clear everyone needs to stay at home.
Read MoreThe final numbers from the OLCC for 2019 are out. They show legacy breweries losing ground while newer breweries pick up the slack in an otherwise flat year.
Read MoreAs British drinkers are increasingly seduced by hazy IPAs and other “craft” offerings, some of the old breweries continue to make characterful, handmade ales in an older tradition. Harvey’s Brewery in Sussex is an exemplar.
Read More
