Remember all the way back to 2016 when brewers were making what they called “zero IBU” IPAs? The notion, not actually so absurd, came from what we understood then about hop utilization. We’ve learned a great deal in those few years, and here’s a quick overview of some of the key lessons.
Read MoreOregon legislators have introduced a new beer tax that would make the state’s beer the most-taxed in the country—at a level nearly twice as high as the next state, and more than ten times the national median. Worse, the rhetoric suggests an explicit goal is to cripple Oregon breweries.
Read MoreI am bad at predicting future events—often spectacularly, hilariously so. What’s a good anniversary without a good roasting? To that end, I have a looked back to see what what I predicted about glitter beer, hazy IPAs, and hard seltzer.
Read MoreThis week Beervana turns fifteen. Throughout the week I’ll be posting some lighthearted material, and today we kick things off with a quick look back. It turns out this blog almost perfectly corresponds to the modern era of brewing in the US.
Read MoreMass market lagers aren’t, let’s be honest, especially interesting beers. They are often made by giant corporations in equally giant plants. That doesn’t mean they don’t have their moments.
Read MoreSo many forces are now scrambling the beer industry—including Covid, which may change it forever—that the very meaning of “craft beer” is up for grabs. It may help to consider the era through different lenses to take its full measure.
Read MoreIn May, Pelican Brewery turns 25. For the whole of its life, it has reflected the vision of its longtime brewer, Darron Welch. Yet unlike so many legacy breweries, Pelican is growing and thriving. There’s an important lesson here.
Read MoreHaving been neglectful about actual, tasty beer, I offer a round-up of recent discoveries, both in trends and individual beers.
Read MoreThe Covid pandemic has been especially brutal on downtown businesses, and last week claimed one of the most important independent bars in Portland, Bailey’s Taproom. It counts as its legacy a host of breweries it championed and a richer, more interesting beer scene.
Read MoreShe’s smiling. She has a beer. She’s our new mascot, Maris Otter, and this is the story of how she came to be.
Read MoreAmerican brewers invented cream ale as a way to cheaply combat the rise of pale lager. It was neither creamy nor especially ale-like, and it wasn’t until well after Prohibition that breweries found commercial success with the style, none more than Rochester’s Genesee.
Read MoreIf a world beer hall of fame existed, which beers would you include? And, as interesting as that list might be, would the beers you chose be even more interesting for what they said about you than the list you created? Yes, it turns out.
Read MorePortland is considering a tax that would shut down a local glass recycler. The lessons of this move touch on supply chains, pricing and availability of materials, and how laws can act as unforeseen variables that scramble business plans.
Read MoreLocated in the West Flanders city of Roeselare, Rodenbach has been making dark ales for 200 years in a brewery that inspires the reverence of an old church. The brewery’s history, their process, and the beer’s quality make Grand Cru one of the most important beers in Belgium.
Read MoreThe side-project of a Napa winery, Hanabi Lagers makes ultra high-end beer that sells for $90 a six-pack. Is it worth it?
Read MoreAchel is in danger of losing its designation as an authentic Trappist product. Why? Not because the monks have sold out to commercial interests or anything so crass. No, it’s because the monks are all gone.
Read MoreFor decades, Americans have been warned of the dangers of the “tied houses” and the sterling virtues of a three-tiered system of production, distribution, and retail. But is this all hogwash? Craft breweries are testing the theory.
Read MoreThe sense about craft beer right now, with assaults from a global pandemic and hard seltzer, is often morose. In purely financial terms, beer seems to be sputtering. But as a cultural force, it has never been stronger.
Read MoreOn February 5, 2021, Portland Brewing will close its doors for the last time. The brewery’s closure marks the end of that scrappy, DIY era of craft brewing. And while it’s sad, a review of what Portland Brewing accomplished also reveals what a success its 35-year run was.
Read MoreAt Schell’s Brewery, Jace Marti has revived not just authentic, mixed-fermentation Berliner weisse, but may be the only brewery using an old technique practiced by the last brewery to make authentic examples, Berlin’s Schultheiss.
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