Sunday, October 30, 2011
CheersForBeer: Hoegaarden Review #49
CheersForBeer: Hoegaarden Review #49: Hoegaarden Wit Beer Style: Wheat Beer Flagship Beer ABV: 5% 12oz Bottle Poured Into A Flying Fish Tulip Glass Hoegaarden Brewery Hoeg...
Hoegaarden Review #49
Hoegaarden Wit BeerStyle: Wheat Beer
Flagship Beer
ABV: 5%
12oz Bottle Poured Into A Flying Fish Tulip Glass
Hoegaarden Brewery Hoegaarden, Belgium
1445
Pierre Celis- 1965
Anheuser-Busch InBev
Appearance:
Pale Lemonade Yellow, Almost Opaque
Lively CO2 Sharpness-Bubbly Legs Rise And Fall
Nice Stark Rocky White Head
Head Dissipates To A Thin Covering
Cloudy Dirty Clarity
Not Much Lacing To The Beer
Aroma:
Lemon Balm
Peppery Spice
Coriander
Pear
Fairly Herbal
Cloves
Grass
Wheat Malts
No Late Hops
Mouth Feel:
Sour Balance With A Slight Acidic Feel
Powdery Smoothness, But Still Has A Thin Feel
Causes Instant Dry Mouth, People Who Say Belgian Witbier Is Thirst Quenching Must Be Knocking Them Back
Easy Drink ability
Light Bodied
Watery Texture
Chewy Mouth Feel
Tart Dry Finish
Taste is a sour and tart feel with coriander and citrus taking center stage. Then there is hay, bread and grass notes not far behind. The yeast is bright but drying. The brew has herbal tea undertones to it. Finishes clean and mellow with sourdough toast, chamomile with hints of spice and citrus. Make my words do not put fuckin lemon in this beer. If you want to put a lemon is this beer, shove it up your ass instead. NO FRUIT IN BEER!
This Belgium is there and is readily available with it's high distribution. It is better than a lot of mass produced shit out there, but doesn't quite reach the heights of which the style is capable.
2 1/2 Out Of 6
Don't Want A Sixer
Tuesday, October 25, 2011
10 Signs You Drank Too Much
10. Your donated blood is only given to recipients over the age of 21
9. You’ve ever stepped on your own fingers
8. Your birthday is a holiday in Ireland
7. You start your mornings by picking up the phone, hitting the redial button, and apologizing to whoever answers
6. Your cab driver is making a nice second income off of the cell phones, lighters, and other things that fall out of your pockets
5. You drank so much last night you dissolved a urinal cake all by yourself
4. You know how to say, "Where are my pants?" in at least 4 languages
3. You can see your own breath - in July
2. You install shag carpet because it’s easy to hang on to
1. Your idea of "sobering up" is to switch to beer
9. You’ve ever stepped on your own fingers
8. Your birthday is a holiday in Ireland
7. You start your mornings by picking up the phone, hitting the redial button, and apologizing to whoever answers
6. Your cab driver is making a nice second income off of the cell phones, lighters, and other things that fall out of your pockets
5. You drank so much last night you dissolved a urinal cake all by yourself
4. You know how to say, "Where are my pants?" in at least 4 languages
3. You can see your own breath - in July
2. You install shag carpet because it’s easy to hang on to
1. Your idea of "sobering up" is to switch to beer
Friday, October 21, 2011
Dogfish Head Punkin Ale Float Recipe
Dogfish Head Punkin Ale Float
½ c heavy cream
1 tbsp sugar
1 tsp ground cinnamon
1 pint vanilla ice cream
2 12-ounce bottles Dogfish Head Punkin Ale
4 gingersnaps, crumbled
Using an electric mixer with a whisk attachment, whip the cream, sugar and cinnamon until blended. Scoop the ice cream into four highball glasses and add half a bottle of beer to each glass. Top with the whipped cream and gingersnaps.
½ c heavy cream
1 tbsp sugar
1 tsp ground cinnamon
1 pint vanilla ice cream
2 12-ounce bottles Dogfish Head Punkin Ale
4 gingersnaps, crumbled
Using an electric mixer with a whisk attachment, whip the cream, sugar and cinnamon until blended. Scoop the ice cream into four highball glasses and add half a bottle of beer to each glass. Top with the whipped cream and gingersnaps.
Monday, October 17, 2011
Philly Gets 8 New Breweries
Philadelphia; a great beer town already, is set to get 8 new breweries in the near future. Philadelphia—home to Victory,Yards, Nodding Head, Dock Street and a slew of other craft brewers—is set to welcome a whopping eight new breweries this winter. And we thought D.C. was on a roll. The octet of launches comes amid a wave of brewery openings set to continue through early 2012; Philly’s new crew is a healthy balance of rookies and vets, and brewpubs and production houses. Here’s the roster:
McKenzie Brew House – The brewpub mini-chain expands with a third location (in Berwyn) set to open by November.
Forest & Main Brewing – Set in a Victorian-era house, this British-style brewpub, debuting in November, will crank Old World-style beers—think English-style session beers, farmhouse ales, and barrel-aged beers.
Round Guys Brewing – This production brewery from two homebrewing buddies (a biologist and an engineer) will launch in November or December with six regulars plus rotating seasonals, plus a taproom selling pints, growlers and cases plus a locally sourced food menu.
Neshaminy Creek Brewing – A former River Horse brewer will open Bucks County’s first production brewery/tasting room in December. Watch for Trauger German Pilsner and County Line American IPA to hit taps and shelves soon.
Iron Hill Brewery & Restaurant – East Coast brewing powerhouse Iron Hill opens its newest location in Philly’s Chestnut Hill ’hood in December. Expect brewery classics and new creations from head brewer Paul Rutherford.
The Farmers’ Cabinet – The nanobrewery within this locavore restaurant is set to pour before the year’s up. Look for head brewer Terry Hawbaker’s farmhouse ales alongside other East Coast craft greats.
Boxcar Brewing – The two husband-and-wife teams behind Boxcar have been brewing in temporary locations for two years; now, they’ve settled permanently into a glorified garage, where they brew their session beers. A tasting room and gift shop will open before 2012.
Tired Hands Brewing – This beery café (set to debut in January or February) focuses on farmhouse ales and augments its lineup with house-made bread fermented with ale yeast, house-brined and pickled fare, and locally sourced cheeses, charcuterie and produce.
McKenzie Brew House – The brewpub mini-chain expands with a third location (in Berwyn) set to open by November.
Forest & Main Brewing – Set in a Victorian-era house, this British-style brewpub, debuting in November, will crank Old World-style beers—think English-style session beers, farmhouse ales, and barrel-aged beers.
Round Guys Brewing – This production brewery from two homebrewing buddies (a biologist and an engineer) will launch in November or December with six regulars plus rotating seasonals, plus a taproom selling pints, growlers and cases plus a locally sourced food menu.
Neshaminy Creek Brewing – A former River Horse brewer will open Bucks County’s first production brewery/tasting room in December. Watch for Trauger German Pilsner and County Line American IPA to hit taps and shelves soon.
Iron Hill Brewery & Restaurant – East Coast brewing powerhouse Iron Hill opens its newest location in Philly’s Chestnut Hill ’hood in December. Expect brewery classics and new creations from head brewer Paul Rutherford.
The Farmers’ Cabinet – The nanobrewery within this locavore restaurant is set to pour before the year’s up. Look for head brewer Terry Hawbaker’s farmhouse ales alongside other East Coast craft greats.
Boxcar Brewing – The two husband-and-wife teams behind Boxcar have been brewing in temporary locations for two years; now, they’ve settled permanently into a glorified garage, where they brew their session beers. A tasting room and gift shop will open before 2012.
Tired Hands Brewing – This beery café (set to debut in January or February) focuses on farmhouse ales and augments its lineup with house-made bread fermented with ale yeast, house-brined and pickled fare, and locally sourced cheeses, charcuterie and produce.
Cooking With Beer: A Fusilli Pasta Recipe
A few weeks have passed since Oktoberfest and the ever so popular beer is gaining in even more popularity in places that hardly used a trickle of the stuff before. While sales of mass-produced beers have been faltering, craft beer sales have been rising. There are more micro and nano breweries popping up all over the world.
In Italy, it is being served in place of wine at meals more regularly and in watering holes. Of course there was always beer in Italy, but it always took a backseat to wine. And cooking with beer has become just as popular. I was hesitant when recently asked to develop recipes for an Italian beer company, but never realized how easy it is to cook with beer. It is even more economical most times than coking with wine.
In all my recipes I use mainly darker malt beers that work with stronger tasting foods, like beer with sauteed peppers and beer with sauteed mushrooms, using beer in place of white wine. For the home cook, the recipes are easy to follow and beer is usually conveniently available in your fridge.
When you cook with beer, just like when you cook with wine, you should serve it with that very brew that you used in the food. As mentioned, the best beer to use in this recipe is a dark malt to get the best results but you can certainly try it with whatever you have in the fridge to make it a quick, easy experience. Beer with pasta, who would have thought? But here's a delicious dish using fusilli pasta and beer.
Sparkling Fusilli
1 lb fusilli pasta
½ cup cream
1 lb mushrooms (cleaned, stems removed, sliced)
1 clove garlic
1 cup beer
3 tablespoons olive oil
2 tablespoons broth (beef, chicken or vegetable)
Salt and pepper to taste
3 tablespoons Parmigiano-Reggiano, grated or shaved
Place olive oil and garlic in saute pan over medium heat, cook till garlic starts to turn golden. Add mushrooms and saute till tender. Add cream and broth. Stir and let simmer on low for three minutes, then add beer and continue to simmer, stirring every so often until sauce is thick and a creamy consistency.
Meanwhile, cook fusilli till al dente. Serve topped with mushroom/beer sauce and top with grated cheese.
In Italy, it is being served in place of wine at meals more regularly and in watering holes. Of course there was always beer in Italy, but it always took a backseat to wine. And cooking with beer has become just as popular. I was hesitant when recently asked to develop recipes for an Italian beer company, but never realized how easy it is to cook with beer. It is even more economical most times than coking with wine.
In all my recipes I use mainly darker malt beers that work with stronger tasting foods, like beer with sauteed peppers and beer with sauteed mushrooms, using beer in place of white wine. For the home cook, the recipes are easy to follow and beer is usually conveniently available in your fridge.
When you cook with beer, just like when you cook with wine, you should serve it with that very brew that you used in the food. As mentioned, the best beer to use in this recipe is a dark malt to get the best results but you can certainly try it with whatever you have in the fridge to make it a quick, easy experience. Beer with pasta, who would have thought? But here's a delicious dish using fusilli pasta and beer.
Sparkling Fusilli
1 lb fusilli pasta
½ cup cream
1 lb mushrooms (cleaned, stems removed, sliced)
1 clove garlic
1 cup beer
3 tablespoons olive oil
2 tablespoons broth (beef, chicken or vegetable)
Salt and pepper to taste
3 tablespoons Parmigiano-Reggiano, grated or shaved
Place olive oil and garlic in saute pan over medium heat, cook till garlic starts to turn golden. Add mushrooms and saute till tender. Add cream and broth. Stir and let simmer on low for three minutes, then add beer and continue to simmer, stirring every so often until sauce is thick and a creamy consistency.
Meanwhile, cook fusilli till al dente. Serve topped with mushroom/beer sauce and top with grated cheese.
What Is Wet Hop Beer?
According to the Beer Judge Certification Program, German Oktoberfest-style beer has "no hop aroma." Ironically, in the U.S. a new sort of unofficial October celebration is beginning to emerge around a completely different—indeed opposite—style of beer: It's called "wet hop."
You need to know something about hops to understand this beer: Hops are the seed cones of the plant species Humulus lupulus, and they're actually very delicate flowers. They don't survive long after being cut, which is why almost all hops are dried immediately after harvest, to preserve the valuable oils and resins that add so much savor and tang to beer. Most hops used by brewers are in this dried or pellet form.
There was, however, an obscure European tradition of brewing a special seasonal beer with just-harvested green, a.k.a. "wet," hops. In 1996, the brewmaster of Sierra Nevada, Steve Dresler, learned of this technique from a hop farmer and decided to give it a try. The beer, now called Northern Hemisphere Harvest Ale, has been made every year since. And other breweries have followed.
Part of a wet hop beer's beauty is the challenge of making it. "Hops are really fragile, and they start to compost almost instantly," explains Sierra Nevada's spokesman, Bill Manley, "which is why they're usually dried immediately." Sierra ships fresh hops from the Yakima Valley in Washington state (where about 75 percent of American hops are grown) to its brewery in Chico, California, in plastic crates carried in refrigerated trucks, which depart right from the hop fields. The hop growers call Sierra's team from the road to let them know when to start their boil, "and [the hops] usually show up at 3 a.m. on Labor Day weekend," says Manley.
Sierra (which also makes a wet-hopped ale with hops grown on the brewery's own property, the Estate Homegrown Ale) is not alone in its efforts. Tough as it is to get clean, untainted hops to nearby California in under 24 hours, breweries all over the U.S. are now producing wet hop beer, shipping said hops to points near and far. To wit, Sixpoint in Brooklyn (whose Belgian Rye is one of my favorite American beers) overnighted 800 pounds of fresh hops for their fall beer, Autumnation. In Minnesota, Surly Brewing makes a beer called Wet. Deschutes Brewery in Oregon makes a wet-hopped version of their popular Mirror Pond pale ale. And there are dozens more.
Why go to all this trouble? First and foremost: the flavor. Wet hops have a different taste than kiln-dried hops. The base notes are similar—floral, bitter, spicy, tangy—but there's less full-throttle intensity, and the fresh hops add a vibrancy, a fineness, a definition, and a chlorophyll-driven energy that you don't get in standard-hopped beers.
Another reason brewers have taken to this style is simply the celebration of change. "In the new craft brewing," Sierra Nevada's Manley says, "brewers are really interested in short-lived, fresh flavors, terroir, and being in tune with the seasons."
Morgan Herzog, proprietor of the excellent Seattle shop The Beer Junction, agrees. "There's only one moment you can make this kind of beer. Even in the dynamic world of brewing you don't have many situations where you capture fleeting flavors," he says. "I think that's why you're seeing it become so popular, with so many breweries jumping on the bandwagon. It really has the makings of a new American tradition."
Fleeting indeed. Even though most hops are harvested in September, it still takes a few weeks to brew the beers and release them. And these beers don't last long either. They're meant to be drunk within weeks of being released, which puts their season squarely in ... October. To me, this suggests why the celebration of wet-hopped ales should perhaps become America's Oktoberfest, a ritual that, unlike Germany's, really is dependent on the season.
You need to know something about hops to understand this beer: Hops are the seed cones of the plant species Humulus lupulus, and they're actually very delicate flowers. They don't survive long after being cut, which is why almost all hops are dried immediately after harvest, to preserve the valuable oils and resins that add so much savor and tang to beer. Most hops used by brewers are in this dried or pellet form.
There was, however, an obscure European tradition of brewing a special seasonal beer with just-harvested green, a.k.a. "wet," hops. In 1996, the brewmaster of Sierra Nevada, Steve Dresler, learned of this technique from a hop farmer and decided to give it a try. The beer, now called Northern Hemisphere Harvest Ale, has been made every year since. And other breweries have followed.
Part of a wet hop beer's beauty is the challenge of making it. "Hops are really fragile, and they start to compost almost instantly," explains Sierra Nevada's spokesman, Bill Manley, "which is why they're usually dried immediately." Sierra ships fresh hops from the Yakima Valley in Washington state (where about 75 percent of American hops are grown) to its brewery in Chico, California, in plastic crates carried in refrigerated trucks, which depart right from the hop fields. The hop growers call Sierra's team from the road to let them know when to start their boil, "and [the hops] usually show up at 3 a.m. on Labor Day weekend," says Manley.
Sierra (which also makes a wet-hopped ale with hops grown on the brewery's own property, the Estate Homegrown Ale) is not alone in its efforts. Tough as it is to get clean, untainted hops to nearby California in under 24 hours, breweries all over the U.S. are now producing wet hop beer, shipping said hops to points near and far. To wit, Sixpoint in Brooklyn (whose Belgian Rye is one of my favorite American beers) overnighted 800 pounds of fresh hops for their fall beer, Autumnation. In Minnesota, Surly Brewing makes a beer called Wet. Deschutes Brewery in Oregon makes a wet-hopped version of their popular Mirror Pond pale ale. And there are dozens more.
Why go to all this trouble? First and foremost: the flavor. Wet hops have a different taste than kiln-dried hops. The base notes are similar—floral, bitter, spicy, tangy—but there's less full-throttle intensity, and the fresh hops add a vibrancy, a fineness, a definition, and a chlorophyll-driven energy that you don't get in standard-hopped beers.
Another reason brewers have taken to this style is simply the celebration of change. "In the new craft brewing," Sierra Nevada's Manley says, "brewers are really interested in short-lived, fresh flavors, terroir, and being in tune with the seasons."
Morgan Herzog, proprietor of the excellent Seattle shop The Beer Junction, agrees. "There's only one moment you can make this kind of beer. Even in the dynamic world of brewing you don't have many situations where you capture fleeting flavors," he says. "I think that's why you're seeing it become so popular, with so many breweries jumping on the bandwagon. It really has the makings of a new American tradition."
Fleeting indeed. Even though most hops are harvested in September, it still takes a few weeks to brew the beers and release them. And these beers don't last long either. They're meant to be drunk within weeks of being released, which puts their season squarely in ... October. To me, this suggests why the celebration of wet-hopped ales should perhaps become America's Oktoberfest, a ritual that, unlike Germany's, really is dependent on the season.
Sunday, October 16, 2011
15 Craft Beer Vacation Destinations
Beer as a vacation is usually a bad idea that warrants an intervention, but American craft brewers have managed to make their brews and breweries worthy of a trip.
Craft brewing grew 11% by volume and 12% in sales to $7.6 billion last year, according to the Brewers Association.More than 1,750 breweries operated for some or all of that year, giving the U.S. its largest pool of breweries since the late 1800s. Paul Gatza, director of the Brewers Association, estimates that the majority of Americans live less than 10 miles from a brewery. Why not call a cab and take a tour?
In many cases, a craft brewery opens its tours to the public either for free or for less than the cost of a pint at a local pub. When it's free, that usually means free beer, but even when a visitor pays it usually means they're going home with a glass or some other knickknack along with some free beer for their troubles.
It's a growing field, too, as last year 55 brewpubs and 97 microbreweries opened for business. Existing craft brewers are also getting bigger, with Yuengling (6.6%), Samuel Adams (11.8%) and North American Brewing (owner of Magic Hat, Anchor Brewing and Gennessee -- 6.8%) all experiencing growth last year.
With lots of options to choose from and only a few summer months to work with, TheStreet narrowed down its craft beer travel guide to a 10-pack of must-see destinations. Enjoy responsibly:
Full Sail Brewery, Hood River, Ore.
It's really tough to go wrong with a brewery tour in Oregon. A beer lover could spend a whole vacation taking a tour of the state's largest beer maker, Deschutes Brewery, and tasting its Inversion IPA at the brewpub in Bend; visiting Deschutes' Portland-based brewpub after checking out the facilities at the Craft Brewers Alliance's(HOOK) Widmer Brewing, nearby BridgePort Brewing or the MacTarnahan's Taproom; or knocking back some Dead Guy Ale at any of the Rogue Ales Brewery "meeting rooms."
If you really want to get a taste of Oregon while sampling some of its finest brews, there's no place like Full Sail Brewery. Within viewing distance of Mount Hood, where it gets its spring water, and located in an old Diamond Fruits cannery overlooking the Columbia River Gorge, the Full Sail Brewery tour is less about seeing how the beer is made and more about enjoying it in the environment that inspired it. The tasting room and pub is stocked with Full Sail's pale ales and seasonal lagers, but also has a large deck looking out on the gorge. Out there are the sailboarders and kiteboarders that gave the brewery its name, catching a ride on the breezes whipping through it.
"Many of my faves are those that are almost anywhere in Portland, Ore. -- but especially Full Sail, just outside it, in Hood River," says Matt Simpson, owner of The Beer Sommelier and TheBeerExpert.com. "On a pretty summer day, it's gorgeous -- great beer and an amazing view."
Stone World Bistro and Gardens, Escondido, Calif.
When every other craft brewer in America has a brewpub, a brewer really has to go out of their way to stand out. When you brew a beer called Arrogant Bastard, however, it's a given that an average burger-and-beer-sampler brewpub just won't do.
Stone still offers a free tour of its Escondido brewing facility and a look at how its Levitation low-alcohol session beer, Ruination IPA and high-octane Arrogant Bastard ales are made, but it's a sideshow compared with the offerings at their Stone World Bistro and Gardens. Roughly 12,000 square feet of dining space get a floor-to-ceiling window onto the brewery and a one-acre garden of fruit trees, pine forest, flowering plants, brooks, koi ponds and fire features as its bookends. Where there isn't running water or flickering flame, there's a ton of bar-front seating lining the patio or tucked between stone formations.
Stone didn't lay out all of this money just to throw chicken nuggets into a fryer, which is why the slow-food-inspired menu features locally grown organic produce and naturally raised meats. The kitchen goes entirely meatless on Mondays to cut down on its carbon footprint, but the artisanal cheeses take up much of the slack. A string of events such as the artisanal food and craft beer festival and sour beer festival in June and the brewery's 15th anniversary invitational beer festival in August help draw the summer visitors, but having a strong, hoppy beer in the quiet of Stone's garden has a lure all its own.
"It's an all-in-one beer and food playland," Simpson says. "They built it to be a beer-lovers refuge from the real world. And the weather's always awesome."
Highland Brewery, Asheville N.C.
Much as a mild Scottish Ale is a good set of training wheels for anyone attempting to break into craft brewing, so is Highland Brewery's Gaelic Ale a great introduction into the strong Asheville brewing scene. Highland's brewery tours are fairly standard ("does anyone know what the four basic ingredients of beer are?"), but the tasting room gives the people what they want: A chance to sample the Oatmeal Porter, St. Terese's Pale Ale, Kashmir IPA and the dark, potent seasonal Tasgall Ale.
"And while Highland Brewing isn't much to look at, if you visit, you're availing yourself of all the greatness and beauty that is Asheville," Simpson says. "With amazing brewpubs, beer stores, food and sites to see, it's the ultimate weekend getaway trip."
Aside from the lush scenery of the Blue Ridge Parkway and Great Smoky Mountains National Park, the cascading falls at Sliding Rock and the history at the Grove Park Inn and the Vanderbilts' Biltmore Estate, there's a whole lot brewing in Asheville. Between Craggie Brewing, Wedge Brewing, Oyster House Brewing, French Broad Brewing, Green Man Brewery, The Lexington Avenue Brewery and Asheville Brewing, a beer tourist can keep pretty busy in this town. If you can't make the Beer City Festival in early June, tickets for the city's beer-and-bluegrass Brewgrass Festival in September are already available.
Brewery Ommegang, Cooperstown, N.Y.
Cooperstown doesn't need much help drawing crowds during the summer, but it gets just a little boring once tourists have seen every bat, ball and bronze player plaque in the Baseball Hall of Fame. That's where the Belgians come in.
When Don Feinberg opened Brewery Ommegang in 1997, stronger Belgian brews such as krieks, saisons, tripels, quadrupels and even witbiers weren't weighing on the American beer drinker's mind. If you were into craft beer at the time, you liked it hoppy or dark and anything that tasted even remotely sour or was served in a snifter fell into an extremely small minority.
Ommegang helped change that with its Hennepin saison, Three Philosophers kriek/quadrupel blend and Witte witbier expanding craft drinkers' palates and serving as a bridge to Belgian beers such as Rodenbach's Flemish Red, Brouwerij Vehaeghe's Duchesse de Bourgogne and Duvel Moortgat blonde ale. That connection became clearer when Duvel Moorgat bought Ommegang in 2003, making it the only "Belgian" beer -- as opposed to Belgian-style -- brewed in the U.S.
It's a big reason why the tour of Ommegang's brewery, which looks more like a farmhouse than a brewhouse, is far different than that conducted at most American breweries. The fermenting in barrels, the storing in cool cellars and the spicing and bittering of the brews is in line with Belgian brewing tradition, but runs counter to the more German-inspired brewing process of the majority of American craft brewers (with Dogfish Head, Pretty Things and others serving as notable exceptions).
It's also a big reason why Ommegang tries not only to draw visitors who are in Cooperstown for a Hall of Fame visit, but encourages them to stick around and visit local cave system/tourist trap Howe Caverns -- where Ommegang stores some of its barrels of fermenting brew -- or to watch a vintage baseball game played on the brewery grounds in June. Despite its Belgian flavor, events such as the 50-brewer Belgium Comes to Cooperstown festival in July, its Waffles and Puppets fall foliage events in October and particularly its September Ommefest featuring local beer, wine cider and cheese are inherently local and a great taste of Upstate New York.
D.G. Yuengling & Sons brewery, Pottsville, Pa.
Pottsville had two major industries besides brewing: Textiles and coal mining. Brewing was the only one to not only survive -- through prohibition, no less -- but thrive as D.L. Yuengling & Sons' brewery produced more than 2.2 billion barrels of its lagers, porters and black and tans last year.
Though production in Pottsville has been largely offset by that at Yuengling's bigger plants in Mill Creek, Pa., and Tampa, Fla., Yuengling still produces beer at the Pottsville plant it's been using since 1831 -- the oldest working brewery in America. As such, the Pottsville brewery tour is somewhat of a lesson in beer history. Tourists get a look at the fermentation caves dug to keep beer cool in the days before refrigeration, but also get to hear how Yuenging survived prohibition by producing near beer and building a now-defunct dairy across the street from the brewery. The company sent a truckload of "Winner Beer" to President Franklin D. Roosevelt in 1939 after prohibition was repealed.
The rathskeller where visitors taste beer today is the same bar the brewery built back in 1936. Brewery President Richard L. Yuengling Jr. is not only still keeping the name alive, but Chief Operating Officer Dave Casinelli says he still roams the grounds in jeans and work boots and takes pictures with tourists.
"You're not going to go to Anheuser-Busch in St. Louis and find a Busch family member walking around," Casinelli says. "We're still nothing more than a big regional brewery, but Dick Yuengling is a throwback to the old regional brewers and the brewing families who cares about the little guys."
The little guys tend to benefit quite a bit from the brewery's pull. The tours draw about 50,000 people to Pottsville each year, giving them access to local restaurants, museums such as the Schuykill County Historical Society, Jewish Museum of Eastern Pennsylvania and the various coal mine and railroad museums throughout the county. That 50,000 may not sound like much, but it's roughly quadruple Pottsville's entire population.
Portland, Maine
Not to be outdone by the Portland to the west, Portland, Maine, packs a handful of breweries into one convenient, funky waterfront city. Much of the city's modern brewing history dates only to the microbrewing boom of the late 1990s, but there's one notable exception: D.L. Geary Brewing.
Founded in 1983 when American microbreweries numbered little more than a dozen and most were on the West Coast, Geary's benefited from co-founder David Geary's experience working at nearly a dozen breweries in England and Scotland and still uses an English-style pale ale as its flagship beer. The brewery isn't much to see, and brewery tours are still by appointment only, but a London Porter that The New York Times named best in the world five years ago is a great introduction to the old portside town.
Right around the corner from Geary's is another Portland brewer, Allagash, that owes much of its existence to its distinctly European flavor. Founded in 1995 with a mission to make Belgian-style beers accessible here in the U.S., Allagash staked its claim by combining wheat, Curacao orange peel, coriander and other spices into the Allagash White witbier that's now the brewery's flagship brand. In a time before MolsonCoors(TAP) was producing barrels of Blue Moon and Anheuser-Busch InBev(BUD) was getting all lemony with its Shock Top and Bud Light Golden Wheat, this was a huge leap forward.
If you want to get out of the industrial park and down to the bars, restaurants, waterfront and more traditional beers of the Old Port, however, go to Shipyard Brewing for a tour and a taste of its flagship Export Ale, Shipyard IPA, Summer Ale and Capt'n Eli's sodas. If you're still up for more after walking it off along the harbor or taking a quick ferry ride to Peak's Island to picnic or peer into the ruins of the old World War II battery, there's a more laid-back brewpub approach at Gritty McDuff's in the Old Port. Established in 1988, Gritty's embraces the tourist vibe that takes over the area for much of the season and serves its visiting post-frat clientle Black Fly Stout and Vacationland Ale along with its cover bands and pub fare.
Samuel Adams Brewery, Boston
One would think that Boston's colonial and Revolutionary War history would be enough to satiate the average visitor, but its beer history is worth mentioning as well. The Boston Beer Company's(SAM) research and development brewery sits within the site of the old Haffenreffer Brewery in Boston's Jamaica Plain neighborhood and greets hundreds of brewery tourists a year with handfuls of hops and grain, tiny tasting glasses of Samuel Adams beer and a look into the beer background of a city that now doesn't even allow breweries to open brewpubs on site.
Company mascot Sam Adams was a brewer -- as Boston bar the Beantown Pub will remind you as it encourages patrons to drink a Sam Adams directly across the street from Sam Adams' grave in the Old Granary Burial Ground -- but Boston Beer's neighborhood in Jamaica Plain and nearby Roxbury was once dotted with breweries that used the nearby Stony Brook as a water source. Now only the name of the subway station tourists take when they want a sample of Boston Lager or Latitude 48 IPA, the Stony Brook left behind a stretch of breweries that line nearby Heath Street as either condominiums or abandoned buildings.
Boston's current brewing situation is a bit brighter, however, as Harpoon Brewing also calls the city home and offers tours and tastings at its facility along Boston Harbor in South Boston. Harpoon's tours consist of little more than a tour guide pointing at the tanks and equipment behind the glass in the tasting room and giving visitors the Cliff's Notes version of the brewing process, but Harpoon does leave a lot more time for tasting and -- unlike the Samuel Adams brewery -- lets visitors take growler jugs and six packs of the product home as souvenirs. Besides, the less time spent indoors inspecting mash tuns on a warm summer day, the more time you have to hop a ferry to a harbor island and sip your IPA or Raspberry UFO witbier in peace.
Sierra Nevada, Chico, Calif.
Few breweries are destinations unto themselves, but count the Sierra Nevada brewery among them. This sprawling brewery complex has its own hop field, facilities topped with solar panels and a growing production capacity, but the free tour through its mill room, brewhouse (where visitors get to taste the spent-grain wort right from the tank), hop freezer, 800-room cellar, bottling lines and packing lines is one of the most extensive in the industry. The walk along the brewery's catwalks and discussion of its sustainability program is what draws some of the brewery's most valued guests.
"Back when we were small and we didn't have any money, 'reduce, reuse and recycle' wasn't a slogan, it was a business model," says Sierra Nevada spokesman Bill Manley. "Breweries from all over the world come to see wastewater treatment, solar arrays, composters, biodiesel vehicles and how our recycled water from brewery goes directly into the hops field."
Sierra Nevada doesn't like to see those visitors go, either, which is why its in-house Taproom restaurant cooks beef entrees culled from its own private herd, uses vegetables grown on local farms and uses breads and pizza crusts made with spent grain from its brewing process. When that's not enough to get a tourist's attention, the brewery steers them toward its 300-seat Big Room music venue and its lineup of singer-songwriters, roots musicians, blues bands and Americana acts.
Dogfish Head, Milton/Rehoboth Beach, Del.
The Discovery Channel killed his Brew Masters series but beer fans can still get a look inside the mind of Dogfish Head founder Sam Calagione through tours of Dogfish Head's Milton brewery and seeing how he reverse-engineered the recipe for Midas Touch based on an ancient Turkish recipe from remnants left in a 2,700-year-old drinking vessel in King Midas' tomb. If you're lucky, perhaps you'll see the secret behind the Theobroma, a chocolate beer based on chemical analysis of a more than 2,000-year-old Aztec pottery fragments found in Honduras.
If all of that sounds a little bit too much like summer school for even hardened beer geeks on vacation, time a tasting at the brewery to happy hour at Dogfish Head's Rehoboth Beach brewpub and distillery. It's technically a brewpub, but its giant burgers and big plates of pita and cheese (known as Dogpiles) combine well with small-batch, brewpub-only scratch brews such as Noble Rot and Zeno and offerings from the upstairs distillery including Dogfish rum, vodka and "Jin," a gin distilled with pineapple mint, juniper berry, green peppercorn and rosemary.
Once you're done, you're in the middle of one of the most popular summer destinations on the East Coast. Rehoboth Beach's population swells from less than 1,500 year-round to more than 20,000 during the summer as the beaches, boardwalk, Sea Witch Festival and Independent Film Festival draw the throngs down Routes 1 and 1A and into the hotels.
Wisconsin
If your idea of beer tourism in Wisconsin is going to a Milwaukee Brewers game at Miller Park, touring the 82-acre Miller Brewery, shivering in the Miller Caves, banging back a High Life at the Miller Inn at the tour's end and eating at an Italian joint that used to be Schlitz's Brown Bottle restaurant, your Wisconsin beer itinerary could use an update.
There's nothing wrong with celebrating the storied and largely German tradition of beer brewing in Wisconsin, just as long as you realize it's still evolving. Sprecher Brewing on Glendale, Wis., was founded by a former Pabst brewing supervisor in 1985 and is a microbrew for only one reason -- it's really small. Otherwise, brews such as its Hefe Weiss, Black Bavarian, Special Amber and Light Ale -- as well as seasonal offerings such as its Oktoberfest and Summer Pils -- are brewed in the same German and Eastern European tradition that spawned 80 breweries in Milwaukee alone in the 1880s. The brewery's tours and reserve tastings reflect this, giving visitors insight into the Old World brewing process and pairing the beers with traditional artisan cheese counterparts.
Sprecher, however, looks downright New World compared with New Glarus Brewing. The brewery was founded in 1993, but has copper kettles bought from a German brewery and a new hilltop brewing facility designed to look like a Bavarian village. Before you decide to go on the brewery's self-guided tours, "hard hat" tours of the whole works or its beer tastings, prepare to be distracted by the surroundings. The little town of 2,300 was founded in 1845 by immigrants from Glaus, Switzerland, and has been unmistakably Swiss ever since. The town's flag is a version of the Swiss flag and flies everywhere; Swiss chalet-style businesses and homes line the streets; a Swiss bakery is still in operation; Swiss meat and cheese shops abound; and dishes such as roschti, kalberwurst, spatzeli and cheese and meat fondue are still the fare of the day. If you can process all of that and still have room for a Spotted Cow ale, Fat Squirrel Nut Brown Ale or a Two Women lager, it'll be well worth the trip.
If you want some idea of where modern Milwaukee beer is headed, look no further than the other beer sold at Brewers games and the owners of mascot Bernie Brewer's original chalet from demolished Milwaukee County Stadium: Lakefront Brewery. Founded in 1985, Lakefront consistently pushed convention by offering the first certified-organic beer in America with its Extra Special Bitter, a sorghum rice-based gluten-free beer in its New Grist and a somewhat notorious tour of its former power plant brewery that gives visitors their beer first in the hopes of keeping their attention and allows tour guides to ad lib much of the tour's content.
Vermont
It's a small state, but Vermont has a big thirst for craft beer.
By the end of 2010, Vermont had 21 breweries for more than 625,000 residents. That's the most breweries per capita of any state in the country, according to the Brewers Association.
Even with such a high concentration, the state's premier breweries are spread pretty evenly and require seeing a whole lot of Vermont before taking a sip. When your location is as gorgeous as the Bridgewater Corners home of Long Trail Brewing, taking a little time to enjoy the elements isn't such a bad idea.
Long Trail sits along the junction of Vermont's routes 4 and 100A between Rutland and Woodstock amid rolling hills and rustic homes, town squares and farmhouses. The lure of the brewery likely should involve its Blackberry Wheat, Double Bag strong ale and Belgian White witbier and the brewing and packing process behind them, but the brewery tour consists of a small catwalk over the brewing and bottling facility with signs spelling out each part of the process. It's minimal compared with the sprawling brewpub with each of Long Trail's offerings on tap and the large deck outside laden with picnic tables that overlook the Ottauquechee River just behind the brewery. The whole facility is based on the Hofbrau House in Munich,but adds distinct Vermont touches during the fall when the brewpub's cast-iron woodstove first heats up and the surrounding foliage wraps the area in a gold and copper quilt.
The autumn trips are nice, but summer is an opportune time to head east from Long Trail on Route 4 through Woodstock, pull a quick right turn onto Interstate 91 South and stop into Harpoon Brewery's Windsor facility. The brewery has a location in Boston along the harbor, but it lacks the Windsor's guided tours, beer garden with outdoor views and live music during the summer and a roaring fire to complement the food during the winter. If you're dead set on seeing both breweries, the best way to do so is during the Harpoon-sponsored 140-mile brewery-to-brewery bike ride in June. That tall glass of Raspberry or White UFO hefeweizen or can of IPA tastes much better when you've earned it.
If you're a bigger fan of one-stop shopping, head west and then just north on Route 7 to Middlebury for a minimalist tour and tasting at Otter Creek Brewery, where the Copper Ale, Solstice Ale, Stovepipe Porter and Wolaver's IPA and Witbiers steal the show.
While you're in the western part of the state, you may as well head up Route 7 and drop in on Vermont brewing powerhouse Magic Hat in South Burlington. The tour itself is well worth the time for a peek at the manufacturing process and a growler full of apricot-laden No. 9, light Circus Boy hefeweizen, hop-heavy Blind Faith and its low-alcohol summer seasonal English ale Wacko. The tour and beer are great and all, but events including free beer and cheese nights, graffiti art festivals and jammy music fests help set Magic Hat apart and assure fans that their buyout by North American Brewing has done little to the brewery's indie spirit.
It's admittedly challenging to hit every great brewery in Vermont when you're either driving or pedaling to each place, but Burlington makes it slightly easier by clustering great brewers such as Switchback Brewing, Three Needs Taproom and the Vermont Pub and Brewery around Magic Hat. That collection only gets broader in late July, when some of the state's more far-flung brewers, including Morrisville's Rock Art Brewery, Lyndonville's Trout River Brewing and Bennington's Madison and Northshire breweries descend on Burlington for the annual Vermont Brewers Festival. Lake Champlain is lovely, but the lake of craft beer beside it during a midsummer fest is just as beautiful.
Colorado
Fans of Colorado's craft breweries got angry when the state was left off the craft brewing vacation itinerary, and with good reason.
The state's 118 breweries last year not only made up the fourth-largest collection of craft breweries in America behind Oregon (121), Washington (123) and California (245), but gave the state the fourth-most breweries per capita in the U.S. A craft beer fan who doesn't vacation in Colorado is like a baseball fan who never visits Wrigley Field: They can live happy, contented lives, but will be much better off for making the trip.
Aside from hitting the Great American Beer Festival in Denver in September, there's almost no way to get to every brewery in this state without living there. For most, it has to come down to the highlights. Left Hand Brewery in Longmont is as good of a place to start as any, with a tasting room teeming with taps of its signature Milk Stout, BlackJack Porter and Wake Up Dead Stout, as well as more seasonally appropriate suds such as Polestar Pilsner and 400 Pound Monkey IPA. The tastings and weekend tours work out just fine during the colder months but are best appreciated out on the patios once the weather warms up.
From there, it's a quick skip to Longmont's Pump House Brewery and Restaurant for some pre-Rockies or Broncos brews, but the 16-year-old brewery and its Flashpoint IPA and Shockwave Scottish Ale are more of a pit stop en route to the main event. Back in 2002, Oskar Blues became the first craft brewer to can its beers when it started sealing up its Dale's Pale Ale and Old Chub Scottish ale at its brewery in nearby Lyons. Since then, the operations have expanded to include a 50-acre farm, a brewpub and music venue called Oskar Blues Home Made Liquids and Solids (with a giant replica can out front and Tasty Weasel Tap Room with live music, skee ball, small-batch brews and brewery tours). Lyons hasn't been left out, as the Oskar Blues Grill & Brew brewpub and live music venue still calls it home and the Old Chubway quick-serve eatery adds some fast-food flavor to the slow-drinking enjoyment of its beers.
Oskar Blues combines the best of all its worlds by starting tours in Lyons at the original restaurant with about 30 vintage arcade games in the bottom floor, where the first brewery used to be, a blues bar on the second floor and a brewpub with a patio and a restaurant for tastings up top. The tour then loads onto a 1959 hippie blues bus and heads to the Longmont Brewery's 40,000-square-foot production facility for a look at the fermentation cellars, can line and other production elements before heading to Homemade Liquids and Solids for a final tasting.
"A big part of the reason we canned beer was to help promote our brewpub that we opened in 1997 and help drive people into the Rocky Mountains and our small little town," Oskar Blues founder Dale Katechis says. "That marketing device worked, because restaurant sales have been up 30% to 60% since that time."
From Longmont, it's decision time. Do beer lovers head south to Boulder for a one-city circuit of breweries including Asher Brewing, Boulder Beer, Mountain Sun, Upslope and heavy hitter Avery Brewing for its cans of White Rascal Witbier or Joe's American Pilsner? Do they head even farther down Interstate 25 to Denver for a Hercules Double IPA at Great Divide Brewing? It's a tough call, but if given the choice a true craft beer fan should head north to Fort Collins.
Home to brewers as benign as the CB & Potts chain and as bold as the Belgian-inspired Funkwerks and its Saison or the prolific Odell Brewing and its Woodcut oak-aged ales and sublime 90 Shilling Scottish ale, there's one brewer here that turns Fort Collins into a beer-and-bike nirvana for visitors in love with both: New Belgium Brewing has been cranking out tasty brews such as its Fat Tire Amber Ale and Ranger IPA for 20 years, but its tastings and tours pale in comparison with the Tour de Fat bike festival, Bike-In Cinema summer film series for cyclists and its Urban Assault Ride bicycle scavenger hunts. The beer has built a big fan base all its own, judging from the 661,000 barrels produced last year that topped the Anheuser-Busch(BUD)-backed Craft Brewers Alliance's(HOOK) 590,000, but New Belgium's culture in Fort Collins trickles well beyond what's bubbling in its fermenters.
Michigan
As we discovered firsthand, the Big 10 rivalry between Michigan and Wisconsin expands well beyond the football field.
Michigan craft beer fans don't see any reason to schlep all the way across Lake Michigan for a craft beer vacation when its 85 craft breweries are diverse enough for a multiday beer tour through Wolverine and Spartan country. The roughly 50-mile stretch between Grand Rapids and Kalamazoo and its roughly eight to nine breweries (depending on the geographic leeway given by the person asked) constitute the heart of Michigan craft brewing, as do the two biggest breweries within it: Bell's and Founders.
Kalamazoo-based Bell's has become a craft brewing beast by producing 154,000 barrels last year. That's more than Harpoon, A-B's Goose Island, Dogfish Head, Stone or Brooklyn. Its Third Coast Beer, Kalamzoo Porter and Oarsman Ale stand up fairly well on their own, while its wheat ale and Oracle double IPA grab a seasonal drinker's attention. Its brewery tour, Eccentric Cafe brewpub and live music venue and sponsorship of events, including the Ore to Shore mountain bike race after party and Bayview Mackinac sailing race earlier this month, keep a visitor's attention once that first pint is gone.
Bell's has some friendly craft brewing neighbors in Battle Creek's Arcadia Brewing and Kalamazoo's Olde Peninsula Brewpub, but there's a bigger payoff about an hour north on Route 131 in Grand Rapids. Founder's Brewing isn't for the faint of heart or the closed-minded, and neither is its tap room, which is full of tasty concoctions such as the Devil Dancer Triple IPA with 12% alcohol by volume and enough hops to smack an unprepared drinker right in the nostrils. Even standards such as the Dirty Bastard Scottish-style ale and Centennial IPA are packed with 8.5% and 7.2% alcohol, respectively. If you want to keep your wits about you by the time the bands hit the taproom's stage, throttle it down by ordering a sandwich from the deli and nursing a lower ABV beverage such as the 6.5% Cerise Michigan cherry-fermented ale.
For greater extremes, however, beer lovers have to head either to Lake Michigan or the outskirts of Wolverine territory. In the Western Michigan town of Holland, New Holland Brewing has been dry hopping, aging and experimenting with beers such as its oak barrel-aged Dragon's Milk strong ale, its barrel-soured Blue Sunday sour beer and its chile- and coffee-concocted El Mole Ocho experimental brew. The tours are just as unique, with participants getting a look inside the brew kettles, the storage rooms with towering stacks of barrels, the bottling line, the packing process and tasting room. New Holland also has a separate distillery where it makes rum, whiskey, "hopquila" and other stronger spirits.
A bit east in Dexter and Ann Arbor, Jolly Pumpkin Brewing concocts Belgian-style brews such as the spicy Oro de Calabaza golden ale, Calabaza Blanca witbier, La Roja sour red and Bam Biere farmhouse ale while serving guests vegetable pizzas, thick burgers and pumpkin whoopie pies in the sidewalk seats or roof deck of its Main Street Ann Arbor brew pub. There's no real tour to speak of and the Dexter outpost is really just a production facility, but a lakefront brewpub and restaurant in Traverse City is a huge payoff for those willing to travel well north. They've even put themselves close to North Peak Brewing, Right Brain Brewery and Traverse Brewing in Traverse City and the pub, deli and hyperlocal brews such as Pontius Road Pilsner and Bellaire Brown at Short's Brewing in Bellaire.
Virginia
Its brewer's guild site is pretty sparse and its breweries fairly clustered, but Virginia's 37 breweries are enough to make beer fans stand up and take notice.
Even if a craft beer fan's only experience with Virginia beer comes from a visit to the Washington, D.C., area, that's not a bad start. The Capitol City Brewing brewpubs are a nice set of training wheels that don't offer time-consuming tours but pour workable brews such as Capitol Kolsch and Prohibition Porter while leaving time to see the sights. It gets slightly more labor intensive in historic Alexandria, where distractions such as the Hops Grill and Brewery chain can take precious time away from tours of the Port City Brewing that just opened in January.
If the D.C. area's going to be your only stop, though, there are two real must-sees. Shenendoah Brewing has fine stouts and red ales and lets visiting brewers make their own beer on the premises. Falls Church's Mad Fox brewpub/beer bar just opened this year, but has nine solid beers on tap including a wee heavy, belgian strong ale and saison that are complemented with a strong selection of local meads and ciders.
The sweetest reward is reserved for those willing to go far beyond the beltway. The Blue Ridge Mountains and the home of the Virginia Cavaliers, Thomas Jefferson and the Dave Matthews Band in Charlottesville are also home to a collective of some of the state's finest breweries, which have started referring to themselves as the Brew Ridge Trail. For adventurous craft brewers, there's no better trailhead than that marked by the giant, cabin-style brewery of Nelson County's Devils Backbone Brewing. In the middle of a sprawling field with the Blue Ridge Mountains in the background, Devil's Backbone could have gotten by on middling brews, live bands and a decent burger on the bar menu as long as it kept its outdoor seating and gorgeous view of the valley and big stands of Cascade hops for tourist photos. Instead, Devils Backbone went ahead and brewed a Gold Leaf Lager and a Baltic Coffee brew that took home gold medals from the Great American Beer Festival last year and got another bit of gold hardware for its Baltic-style Danzig Porter at the Brewers Association's World Beer Cup.
The brewer's World Beer Cup foray also earned a bronze for its Kollaborator dopplebock, made with the help of another great Blue Ridge brewer, Crozet's Starr Hill Brewery. Originally right in Charlottesville, Star Hill moved to the mountains to increase production of such brews as its low-alcohol Lucy summer ale, its Festie lager and its upcoming pumpkin porter. Starr Hill's still incredibly active in Charlottesville, sponsoring concerts at the Charlottesville Pavillion and Jefferson Theater, but if you want a growler of its Jomo lager, a few sips from its tasting room, a glimpse of the bottling line or a taste of the full weekend of bands at the Starr Hill-sponsored FloydFest, you're going to have to take the hike.
Charlottesville isn't left out of the mix completely, as the South Street Brewery just off the Downtown Mall has a cozy brewpub and live music to match its selection of laid-back brews, including the hoppy Olde 420 Stout, but it's tough to compete with an outdoor patio at Blue Mountain Brewery in Afton, shaded in arbor and featuring mountain and farm views in almost every direction. The brewery's views, sprawling hops farm and upcoming August hop harvest detract only slightly from a broad selection of beers that start out as mild as its lager, beef up a bit in cans of Full Nelson Pale Ale and start packing a wallop with dubbels and a 10% alcohol by volume Mandolin artisinal ale. The brewpub also does a fine job on keeping beer lovers' eyes on the prize by rotating 20 draft-only varieties, including a wee heavy, imperial pumpkin and barrel-aged chocolate cherry bourbon stout on its taps and occasionally hosting "Steal The Glass" nights that allows visitors to keep the glass when they pay for a $5 pint.
Washington
Washington's 123 breweries outpace neighboring Oregon (121), pull ahead of craft-centric Colorado (118) and trail only California (245) in overall numbers. With the eighth-highest number of breweries per capita in the U.S., it's little wonder craft beers make up more than a quarter of the beers bought in Seattle while making up only 5% of beer bought in the U.S., according to Beer Marketer's Insights.
That's great for local beer drinkers, but really bad for the poor soul who has to pick a handful of spots for a beer tour of the state. Where do you even begin?
The big boys are the most obvious, and the Craft Brewers Alliance's Red Hook Brewery in Woodinville makes the biggest argument. Nestled in the Snohomish Valley after outgrowing facilities in Seattle's Ballard and Freemont neighborhoods, Red Hook's massive brewing facility hosts trivia nights in its brewpub, a full lineup of '80s movies including Ferris Bueller's Day Off, Stripes, Revenge of the Nerds and Predator on its outdoor screen and the brewery's 30th Anniversary party in September with appearances by Devo, The Psychedelic Furs and Tom Tom Club. The brews aren't bad, either, as the ESB, Copperhood and seasonal Wit are all worthy of attention -- even if you can get the same varieties across the country at Red Hook's Portsmouth, N.H., facility.
The other big brewer on the block is Seattle-based Pyramid Breweries, whose Seattle alehouse sits in the shadow of the Mariners' home at Safeco Field and is best known for its hefeweizen, apricot ale and Thunderhead IPA. The alehouse is nice enough and flights that include the Curve Ball Summer Ale, Live Wire Imperial hefeweizen, Uproar imperial red and Discord dark IPA are worth having, but it's not as if you can't sample them at the Pyramid alehouses in Portland, Berkeley, Sacramento or Walnut Creek, Calif., either. Pyramid's an institution, but it's one that was taken over by Magic Hat a few years back and by North American Breweries just last year. Combined with Magic Hat, Pyramid now produces more than 330,000 barrels a year and may be bigger than any one town can claim.
So what's a local to do? Blaze his or her own trail. Head west to Olympia and sample one of Fish Brewing's organic ales at its Fish Tale brewpub after walking the inlet or catching a film at the Capitol Theater. Head to Seattle's Pike Brewing and swap suds for Starbucks while taking in the sights and sounds of Pike Place Market.
Our gut instinct, however, says to stay in Seattle and check out Maritime Pacific Brewing -- best known simply as Maritime -- and the dry-hopped Islander Pale Ale, Flagship Red or Black Porter in its Jolly Roger Taproom. That not only puts a beer lover in the middle of Seattle's funky Ballard neighborhood, but in striking distance of the Solstice tangerine flower ale and "Summer Is A State Of Mind" cask ale in the urban beer garden of Freemont Brewing. If the artists, coffee shops and Troll in Freemont leave you thirsting for more, head to the halfway point between Ballard and Freemont for a few pints of Kolsch, Troll Porter or Mongoose IPA at Hale's Ales, which provides side-by-side tastings of its own brews and beers of the same variety from around the world.
Craft brewing grew 11% by volume and 12% in sales to $7.6 billion last year, according to the Brewers Association.More than 1,750 breweries operated for some or all of that year, giving the U.S. its largest pool of breweries since the late 1800s. Paul Gatza, director of the Brewers Association, estimates that the majority of Americans live less than 10 miles from a brewery. Why not call a cab and take a tour?
In many cases, a craft brewery opens its tours to the public either for free or for less than the cost of a pint at a local pub. When it's free, that usually means free beer, but even when a visitor pays it usually means they're going home with a glass or some other knickknack along with some free beer for their troubles.
It's a growing field, too, as last year 55 brewpubs and 97 microbreweries opened for business. Existing craft brewers are also getting bigger, with Yuengling (6.6%), Samuel Adams (11.8%) and North American Brewing (owner of Magic Hat, Anchor Brewing and Gennessee -- 6.8%) all experiencing growth last year.
With lots of options to choose from and only a few summer months to work with, TheStreet narrowed down its craft beer travel guide to a 10-pack of must-see destinations. Enjoy responsibly:
Full Sail Brewery, Hood River, Ore.
It's really tough to go wrong with a brewery tour in Oregon. A beer lover could spend a whole vacation taking a tour of the state's largest beer maker, Deschutes Brewery, and tasting its Inversion IPA at the brewpub in Bend; visiting Deschutes' Portland-based brewpub after checking out the facilities at the Craft Brewers Alliance's(HOOK) Widmer Brewing, nearby BridgePort Brewing or the MacTarnahan's Taproom; or knocking back some Dead Guy Ale at any of the Rogue Ales Brewery "meeting rooms."
If you really want to get a taste of Oregon while sampling some of its finest brews, there's no place like Full Sail Brewery. Within viewing distance of Mount Hood, where it gets its spring water, and located in an old Diamond Fruits cannery overlooking the Columbia River Gorge, the Full Sail Brewery tour is less about seeing how the beer is made and more about enjoying it in the environment that inspired it. The tasting room and pub is stocked with Full Sail's pale ales and seasonal lagers, but also has a large deck looking out on the gorge. Out there are the sailboarders and kiteboarders that gave the brewery its name, catching a ride on the breezes whipping through it.
"Many of my faves are those that are almost anywhere in Portland, Ore. -- but especially Full Sail, just outside it, in Hood River," says Matt Simpson, owner of The Beer Sommelier and TheBeerExpert.com. "On a pretty summer day, it's gorgeous -- great beer and an amazing view."
Stone World Bistro and Gardens, Escondido, Calif.
When every other craft brewer in America has a brewpub, a brewer really has to go out of their way to stand out. When you brew a beer called Arrogant Bastard, however, it's a given that an average burger-and-beer-sampler brewpub just won't do.
Stone still offers a free tour of its Escondido brewing facility and a look at how its Levitation low-alcohol session beer, Ruination IPA and high-octane Arrogant Bastard ales are made, but it's a sideshow compared with the offerings at their Stone World Bistro and Gardens. Roughly 12,000 square feet of dining space get a floor-to-ceiling window onto the brewery and a one-acre garden of fruit trees, pine forest, flowering plants, brooks, koi ponds and fire features as its bookends. Where there isn't running water or flickering flame, there's a ton of bar-front seating lining the patio or tucked between stone formations.
Stone didn't lay out all of this money just to throw chicken nuggets into a fryer, which is why the slow-food-inspired menu features locally grown organic produce and naturally raised meats. The kitchen goes entirely meatless on Mondays to cut down on its carbon footprint, but the artisanal cheeses take up much of the slack. A string of events such as the artisanal food and craft beer festival and sour beer festival in June and the brewery's 15th anniversary invitational beer festival in August help draw the summer visitors, but having a strong, hoppy beer in the quiet of Stone's garden has a lure all its own.
"It's an all-in-one beer and food playland," Simpson says. "They built it to be a beer-lovers refuge from the real world. And the weather's always awesome."
Highland Brewery, Asheville N.C.
Much as a mild Scottish Ale is a good set of training wheels for anyone attempting to break into craft brewing, so is Highland Brewery's Gaelic Ale a great introduction into the strong Asheville brewing scene. Highland's brewery tours are fairly standard ("does anyone know what the four basic ingredients of beer are?"), but the tasting room gives the people what they want: A chance to sample the Oatmeal Porter, St. Terese's Pale Ale, Kashmir IPA and the dark, potent seasonal Tasgall Ale.
"And while Highland Brewing isn't much to look at, if you visit, you're availing yourself of all the greatness and beauty that is Asheville," Simpson says. "With amazing brewpubs, beer stores, food and sites to see, it's the ultimate weekend getaway trip."
Aside from the lush scenery of the Blue Ridge Parkway and Great Smoky Mountains National Park, the cascading falls at Sliding Rock and the history at the Grove Park Inn and the Vanderbilts' Biltmore Estate, there's a whole lot brewing in Asheville. Between Craggie Brewing, Wedge Brewing, Oyster House Brewing, French Broad Brewing, Green Man Brewery, The Lexington Avenue Brewery and Asheville Brewing, a beer tourist can keep pretty busy in this town. If you can't make the Beer City Festival in early June, tickets for the city's beer-and-bluegrass Brewgrass Festival in September are already available.
Brewery Ommegang, Cooperstown, N.Y.
Cooperstown doesn't need much help drawing crowds during the summer, but it gets just a little boring once tourists have seen every bat, ball and bronze player plaque in the Baseball Hall of Fame. That's where the Belgians come in.
When Don Feinberg opened Brewery Ommegang in 1997, stronger Belgian brews such as krieks, saisons, tripels, quadrupels and even witbiers weren't weighing on the American beer drinker's mind. If you were into craft beer at the time, you liked it hoppy or dark and anything that tasted even remotely sour or was served in a snifter fell into an extremely small minority.
Ommegang helped change that with its Hennepin saison, Three Philosophers kriek/quadrupel blend and Witte witbier expanding craft drinkers' palates and serving as a bridge to Belgian beers such as Rodenbach's Flemish Red, Brouwerij Vehaeghe's Duchesse de Bourgogne and Duvel Moortgat blonde ale. That connection became clearer when Duvel Moorgat bought Ommegang in 2003, making it the only "Belgian" beer -- as opposed to Belgian-style -- brewed in the U.S.
It's a big reason why the tour of Ommegang's brewery, which looks more like a farmhouse than a brewhouse, is far different than that conducted at most American breweries. The fermenting in barrels, the storing in cool cellars and the spicing and bittering of the brews is in line with Belgian brewing tradition, but runs counter to the more German-inspired brewing process of the majority of American craft brewers (with Dogfish Head, Pretty Things and others serving as notable exceptions).
It's also a big reason why Ommegang tries not only to draw visitors who are in Cooperstown for a Hall of Fame visit, but encourages them to stick around and visit local cave system/tourist trap Howe Caverns -- where Ommegang stores some of its barrels of fermenting brew -- or to watch a vintage baseball game played on the brewery grounds in June. Despite its Belgian flavor, events such as the 50-brewer Belgium Comes to Cooperstown festival in July, its Waffles and Puppets fall foliage events in October and particularly its September Ommefest featuring local beer, wine cider and cheese are inherently local and a great taste of Upstate New York.
D.G. Yuengling & Sons brewery, Pottsville, Pa.
Pottsville had two major industries besides brewing: Textiles and coal mining. Brewing was the only one to not only survive -- through prohibition, no less -- but thrive as D.L. Yuengling & Sons' brewery produced more than 2.2 billion barrels of its lagers, porters and black and tans last year.
Though production in Pottsville has been largely offset by that at Yuengling's bigger plants in Mill Creek, Pa., and Tampa, Fla., Yuengling still produces beer at the Pottsville plant it's been using since 1831 -- the oldest working brewery in America. As such, the Pottsville brewery tour is somewhat of a lesson in beer history. Tourists get a look at the fermentation caves dug to keep beer cool in the days before refrigeration, but also get to hear how Yuenging survived prohibition by producing near beer and building a now-defunct dairy across the street from the brewery. The company sent a truckload of "Winner Beer" to President Franklin D. Roosevelt in 1939 after prohibition was repealed.
The rathskeller where visitors taste beer today is the same bar the brewery built back in 1936. Brewery President Richard L. Yuengling Jr. is not only still keeping the name alive, but Chief Operating Officer Dave Casinelli says he still roams the grounds in jeans and work boots and takes pictures with tourists.
"You're not going to go to Anheuser-Busch in St. Louis and find a Busch family member walking around," Casinelli says. "We're still nothing more than a big regional brewery, but Dick Yuengling is a throwback to the old regional brewers and the brewing families who cares about the little guys."
The little guys tend to benefit quite a bit from the brewery's pull. The tours draw about 50,000 people to Pottsville each year, giving them access to local restaurants, museums such as the Schuykill County Historical Society, Jewish Museum of Eastern Pennsylvania and the various coal mine and railroad museums throughout the county. That 50,000 may not sound like much, but it's roughly quadruple Pottsville's entire population.
Portland, Maine
Not to be outdone by the Portland to the west, Portland, Maine, packs a handful of breweries into one convenient, funky waterfront city. Much of the city's modern brewing history dates only to the microbrewing boom of the late 1990s, but there's one notable exception: D.L. Geary Brewing.
Founded in 1983 when American microbreweries numbered little more than a dozen and most were on the West Coast, Geary's benefited from co-founder David Geary's experience working at nearly a dozen breweries in England and Scotland and still uses an English-style pale ale as its flagship beer. The brewery isn't much to see, and brewery tours are still by appointment only, but a London Porter that The New York Times named best in the world five years ago is a great introduction to the old portside town.
Right around the corner from Geary's is another Portland brewer, Allagash, that owes much of its existence to its distinctly European flavor. Founded in 1995 with a mission to make Belgian-style beers accessible here in the U.S., Allagash staked its claim by combining wheat, Curacao orange peel, coriander and other spices into the Allagash White witbier that's now the brewery's flagship brand. In a time before MolsonCoors(TAP) was producing barrels of Blue Moon and Anheuser-Busch InBev(BUD) was getting all lemony with its Shock Top and Bud Light Golden Wheat, this was a huge leap forward.
If you want to get out of the industrial park and down to the bars, restaurants, waterfront and more traditional beers of the Old Port, however, go to Shipyard Brewing for a tour and a taste of its flagship Export Ale, Shipyard IPA, Summer Ale and Capt'n Eli's sodas. If you're still up for more after walking it off along the harbor or taking a quick ferry ride to Peak's Island to picnic or peer into the ruins of the old World War II battery, there's a more laid-back brewpub approach at Gritty McDuff's in the Old Port. Established in 1988, Gritty's embraces the tourist vibe that takes over the area for much of the season and serves its visiting post-frat clientle Black Fly Stout and Vacationland Ale along with its cover bands and pub fare.
Samuel Adams Brewery, Boston
One would think that Boston's colonial and Revolutionary War history would be enough to satiate the average visitor, but its beer history is worth mentioning as well. The Boston Beer Company's(SAM) research and development brewery sits within the site of the old Haffenreffer Brewery in Boston's Jamaica Plain neighborhood and greets hundreds of brewery tourists a year with handfuls of hops and grain, tiny tasting glasses of Samuel Adams beer and a look into the beer background of a city that now doesn't even allow breweries to open brewpubs on site.
Company mascot Sam Adams was a brewer -- as Boston bar the Beantown Pub will remind you as it encourages patrons to drink a Sam Adams directly across the street from Sam Adams' grave in the Old Granary Burial Ground -- but Boston Beer's neighborhood in Jamaica Plain and nearby Roxbury was once dotted with breweries that used the nearby Stony Brook as a water source. Now only the name of the subway station tourists take when they want a sample of Boston Lager or Latitude 48 IPA, the Stony Brook left behind a stretch of breweries that line nearby Heath Street as either condominiums or abandoned buildings.
Boston's current brewing situation is a bit brighter, however, as Harpoon Brewing also calls the city home and offers tours and tastings at its facility along Boston Harbor in South Boston. Harpoon's tours consist of little more than a tour guide pointing at the tanks and equipment behind the glass in the tasting room and giving visitors the Cliff's Notes version of the brewing process, but Harpoon does leave a lot more time for tasting and -- unlike the Samuel Adams brewery -- lets visitors take growler jugs and six packs of the product home as souvenirs. Besides, the less time spent indoors inspecting mash tuns on a warm summer day, the more time you have to hop a ferry to a harbor island and sip your IPA or Raspberry UFO witbier in peace.
Sierra Nevada, Chico, Calif.
Few breweries are destinations unto themselves, but count the Sierra Nevada brewery among them. This sprawling brewery complex has its own hop field, facilities topped with solar panels and a growing production capacity, but the free tour through its mill room, brewhouse (where visitors get to taste the spent-grain wort right from the tank), hop freezer, 800-room cellar, bottling lines and packing lines is one of the most extensive in the industry. The walk along the brewery's catwalks and discussion of its sustainability program is what draws some of the brewery's most valued guests.
"Back when we were small and we didn't have any money, 'reduce, reuse and recycle' wasn't a slogan, it was a business model," says Sierra Nevada spokesman Bill Manley. "Breweries from all over the world come to see wastewater treatment, solar arrays, composters, biodiesel vehicles and how our recycled water from brewery goes directly into the hops field."
Sierra Nevada doesn't like to see those visitors go, either, which is why its in-house Taproom restaurant cooks beef entrees culled from its own private herd, uses vegetables grown on local farms and uses breads and pizza crusts made with spent grain from its brewing process. When that's not enough to get a tourist's attention, the brewery steers them toward its 300-seat Big Room music venue and its lineup of singer-songwriters, roots musicians, blues bands and Americana acts.
Dogfish Head, Milton/Rehoboth Beach, Del.
The Discovery Channel killed his Brew Masters series but beer fans can still get a look inside the mind of Dogfish Head founder Sam Calagione through tours of Dogfish Head's Milton brewery and seeing how he reverse-engineered the recipe for Midas Touch based on an ancient Turkish recipe from remnants left in a 2,700-year-old drinking vessel in King Midas' tomb. If you're lucky, perhaps you'll see the secret behind the Theobroma, a chocolate beer based on chemical analysis of a more than 2,000-year-old Aztec pottery fragments found in Honduras.
If all of that sounds a little bit too much like summer school for even hardened beer geeks on vacation, time a tasting at the brewery to happy hour at Dogfish Head's Rehoboth Beach brewpub and distillery. It's technically a brewpub, but its giant burgers and big plates of pita and cheese (known as Dogpiles) combine well with small-batch, brewpub-only scratch brews such as Noble Rot and Zeno and offerings from the upstairs distillery including Dogfish rum, vodka and "Jin," a gin distilled with pineapple mint, juniper berry, green peppercorn and rosemary.
Once you're done, you're in the middle of one of the most popular summer destinations on the East Coast. Rehoboth Beach's population swells from less than 1,500 year-round to more than 20,000 during the summer as the beaches, boardwalk, Sea Witch Festival and Independent Film Festival draw the throngs down Routes 1 and 1A and into the hotels.
Wisconsin
If your idea of beer tourism in Wisconsin is going to a Milwaukee Brewers game at Miller Park, touring the 82-acre Miller Brewery, shivering in the Miller Caves, banging back a High Life at the Miller Inn at the tour's end and eating at an Italian joint that used to be Schlitz's Brown Bottle restaurant, your Wisconsin beer itinerary could use an update.
There's nothing wrong with celebrating the storied and largely German tradition of beer brewing in Wisconsin, just as long as you realize it's still evolving. Sprecher Brewing on Glendale, Wis., was founded by a former Pabst brewing supervisor in 1985 and is a microbrew for only one reason -- it's really small. Otherwise, brews such as its Hefe Weiss, Black Bavarian, Special Amber and Light Ale -- as well as seasonal offerings such as its Oktoberfest and Summer Pils -- are brewed in the same German and Eastern European tradition that spawned 80 breweries in Milwaukee alone in the 1880s. The brewery's tours and reserve tastings reflect this, giving visitors insight into the Old World brewing process and pairing the beers with traditional artisan cheese counterparts.
Sprecher, however, looks downright New World compared with New Glarus Brewing. The brewery was founded in 1993, but has copper kettles bought from a German brewery and a new hilltop brewing facility designed to look like a Bavarian village. Before you decide to go on the brewery's self-guided tours, "hard hat" tours of the whole works or its beer tastings, prepare to be distracted by the surroundings. The little town of 2,300 was founded in 1845 by immigrants from Glaus, Switzerland, and has been unmistakably Swiss ever since. The town's flag is a version of the Swiss flag and flies everywhere; Swiss chalet-style businesses and homes line the streets; a Swiss bakery is still in operation; Swiss meat and cheese shops abound; and dishes such as roschti, kalberwurst, spatzeli and cheese and meat fondue are still the fare of the day. If you can process all of that and still have room for a Spotted Cow ale, Fat Squirrel Nut Brown Ale or a Two Women lager, it'll be well worth the trip.
If you want some idea of where modern Milwaukee beer is headed, look no further than the other beer sold at Brewers games and the owners of mascot Bernie Brewer's original chalet from demolished Milwaukee County Stadium: Lakefront Brewery. Founded in 1985, Lakefront consistently pushed convention by offering the first certified-organic beer in America with its Extra Special Bitter, a sorghum rice-based gluten-free beer in its New Grist and a somewhat notorious tour of its former power plant brewery that gives visitors their beer first in the hopes of keeping their attention and allows tour guides to ad lib much of the tour's content.
Vermont
It's a small state, but Vermont has a big thirst for craft beer.
By the end of 2010, Vermont had 21 breweries for more than 625,000 residents. That's the most breweries per capita of any state in the country, according to the Brewers Association.
Even with such a high concentration, the state's premier breweries are spread pretty evenly and require seeing a whole lot of Vermont before taking a sip. When your location is as gorgeous as the Bridgewater Corners home of Long Trail Brewing, taking a little time to enjoy the elements isn't such a bad idea.
Long Trail sits along the junction of Vermont's routes 4 and 100A between Rutland and Woodstock amid rolling hills and rustic homes, town squares and farmhouses. The lure of the brewery likely should involve its Blackberry Wheat, Double Bag strong ale and Belgian White witbier and the brewing and packing process behind them, but the brewery tour consists of a small catwalk over the brewing and bottling facility with signs spelling out each part of the process. It's minimal compared with the sprawling brewpub with each of Long Trail's offerings on tap and the large deck outside laden with picnic tables that overlook the Ottauquechee River just behind the brewery. The whole facility is based on the Hofbrau House in Munich,but adds distinct Vermont touches during the fall when the brewpub's cast-iron woodstove first heats up and the surrounding foliage wraps the area in a gold and copper quilt.
The autumn trips are nice, but summer is an opportune time to head east from Long Trail on Route 4 through Woodstock, pull a quick right turn onto Interstate 91 South and stop into Harpoon Brewery's Windsor facility. The brewery has a location in Boston along the harbor, but it lacks the Windsor's guided tours, beer garden with outdoor views and live music during the summer and a roaring fire to complement the food during the winter. If you're dead set on seeing both breweries, the best way to do so is during the Harpoon-sponsored 140-mile brewery-to-brewery bike ride in June. That tall glass of Raspberry or White UFO hefeweizen or can of IPA tastes much better when you've earned it.
If you're a bigger fan of one-stop shopping, head west and then just north on Route 7 to Middlebury for a minimalist tour and tasting at Otter Creek Brewery, where the Copper Ale, Solstice Ale, Stovepipe Porter and Wolaver's IPA and Witbiers steal the show.
While you're in the western part of the state, you may as well head up Route 7 and drop in on Vermont brewing powerhouse Magic Hat in South Burlington. The tour itself is well worth the time for a peek at the manufacturing process and a growler full of apricot-laden No. 9, light Circus Boy hefeweizen, hop-heavy Blind Faith and its low-alcohol summer seasonal English ale Wacko. The tour and beer are great and all, but events including free beer and cheese nights, graffiti art festivals and jammy music fests help set Magic Hat apart and assure fans that their buyout by North American Brewing has done little to the brewery's indie spirit.
It's admittedly challenging to hit every great brewery in Vermont when you're either driving or pedaling to each place, but Burlington makes it slightly easier by clustering great brewers such as Switchback Brewing, Three Needs Taproom and the Vermont Pub and Brewery around Magic Hat. That collection only gets broader in late July, when some of the state's more far-flung brewers, including Morrisville's Rock Art Brewery, Lyndonville's Trout River Brewing and Bennington's Madison and Northshire breweries descend on Burlington for the annual Vermont Brewers Festival. Lake Champlain is lovely, but the lake of craft beer beside it during a midsummer fest is just as beautiful.
Colorado
Fans of Colorado's craft breweries got angry when the state was left off the craft brewing vacation itinerary, and with good reason.
The state's 118 breweries last year not only made up the fourth-largest collection of craft breweries in America behind Oregon (121), Washington (123) and California (245), but gave the state the fourth-most breweries per capita in the U.S. A craft beer fan who doesn't vacation in Colorado is like a baseball fan who never visits Wrigley Field: They can live happy, contented lives, but will be much better off for making the trip.
Aside from hitting the Great American Beer Festival in Denver in September, there's almost no way to get to every brewery in this state without living there. For most, it has to come down to the highlights. Left Hand Brewery in Longmont is as good of a place to start as any, with a tasting room teeming with taps of its signature Milk Stout, BlackJack Porter and Wake Up Dead Stout, as well as more seasonally appropriate suds such as Polestar Pilsner and 400 Pound Monkey IPA. The tastings and weekend tours work out just fine during the colder months but are best appreciated out on the patios once the weather warms up.
From there, it's a quick skip to Longmont's Pump House Brewery and Restaurant for some pre-Rockies or Broncos brews, but the 16-year-old brewery and its Flashpoint IPA and Shockwave Scottish Ale are more of a pit stop en route to the main event. Back in 2002, Oskar Blues became the first craft brewer to can its beers when it started sealing up its Dale's Pale Ale and Old Chub Scottish ale at its brewery in nearby Lyons. Since then, the operations have expanded to include a 50-acre farm, a brewpub and music venue called Oskar Blues Home Made Liquids and Solids (with a giant replica can out front and Tasty Weasel Tap Room with live music, skee ball, small-batch brews and brewery tours). Lyons hasn't been left out, as the Oskar Blues Grill & Brew brewpub and live music venue still calls it home and the Old Chubway quick-serve eatery adds some fast-food flavor to the slow-drinking enjoyment of its beers.
Oskar Blues combines the best of all its worlds by starting tours in Lyons at the original restaurant with about 30 vintage arcade games in the bottom floor, where the first brewery used to be, a blues bar on the second floor and a brewpub with a patio and a restaurant for tastings up top. The tour then loads onto a 1959 hippie blues bus and heads to the Longmont Brewery's 40,000-square-foot production facility for a look at the fermentation cellars, can line and other production elements before heading to Homemade Liquids and Solids for a final tasting.
"A big part of the reason we canned beer was to help promote our brewpub that we opened in 1997 and help drive people into the Rocky Mountains and our small little town," Oskar Blues founder Dale Katechis says. "That marketing device worked, because restaurant sales have been up 30% to 60% since that time."
From Longmont, it's decision time. Do beer lovers head south to Boulder for a one-city circuit of breweries including Asher Brewing, Boulder Beer, Mountain Sun, Upslope and heavy hitter Avery Brewing for its cans of White Rascal Witbier or Joe's American Pilsner? Do they head even farther down Interstate 25 to Denver for a Hercules Double IPA at Great Divide Brewing? It's a tough call, but if given the choice a true craft beer fan should head north to Fort Collins.
Home to brewers as benign as the CB & Potts chain and as bold as the Belgian-inspired Funkwerks and its Saison or the prolific Odell Brewing and its Woodcut oak-aged ales and sublime 90 Shilling Scottish ale, there's one brewer here that turns Fort Collins into a beer-and-bike nirvana for visitors in love with both: New Belgium Brewing has been cranking out tasty brews such as its Fat Tire Amber Ale and Ranger IPA for 20 years, but its tastings and tours pale in comparison with the Tour de Fat bike festival, Bike-In Cinema summer film series for cyclists and its Urban Assault Ride bicycle scavenger hunts. The beer has built a big fan base all its own, judging from the 661,000 barrels produced last year that topped the Anheuser-Busch(BUD)-backed Craft Brewers Alliance's(HOOK) 590,000, but New Belgium's culture in Fort Collins trickles well beyond what's bubbling in its fermenters.
Michigan
As we discovered firsthand, the Big 10 rivalry between Michigan and Wisconsin expands well beyond the football field.
Michigan craft beer fans don't see any reason to schlep all the way across Lake Michigan for a craft beer vacation when its 85 craft breweries are diverse enough for a multiday beer tour through Wolverine and Spartan country. The roughly 50-mile stretch between Grand Rapids and Kalamazoo and its roughly eight to nine breweries (depending on the geographic leeway given by the person asked) constitute the heart of Michigan craft brewing, as do the two biggest breweries within it: Bell's and Founders.
Kalamazoo-based Bell's has become a craft brewing beast by producing 154,000 barrels last year. That's more than Harpoon, A-B's Goose Island, Dogfish Head, Stone or Brooklyn. Its Third Coast Beer, Kalamzoo Porter and Oarsman Ale stand up fairly well on their own, while its wheat ale and Oracle double IPA grab a seasonal drinker's attention. Its brewery tour, Eccentric Cafe brewpub and live music venue and sponsorship of events, including the Ore to Shore mountain bike race after party and Bayview Mackinac sailing race earlier this month, keep a visitor's attention once that first pint is gone.
Bell's has some friendly craft brewing neighbors in Battle Creek's Arcadia Brewing and Kalamazoo's Olde Peninsula Brewpub, but there's a bigger payoff about an hour north on Route 131 in Grand Rapids. Founder's Brewing isn't for the faint of heart or the closed-minded, and neither is its tap room, which is full of tasty concoctions such as the Devil Dancer Triple IPA with 12% alcohol by volume and enough hops to smack an unprepared drinker right in the nostrils. Even standards such as the Dirty Bastard Scottish-style ale and Centennial IPA are packed with 8.5% and 7.2% alcohol, respectively. If you want to keep your wits about you by the time the bands hit the taproom's stage, throttle it down by ordering a sandwich from the deli and nursing a lower ABV beverage such as the 6.5% Cerise Michigan cherry-fermented ale.
For greater extremes, however, beer lovers have to head either to Lake Michigan or the outskirts of Wolverine territory. In the Western Michigan town of Holland, New Holland Brewing has been dry hopping, aging and experimenting with beers such as its oak barrel-aged Dragon's Milk strong ale, its barrel-soured Blue Sunday sour beer and its chile- and coffee-concocted El Mole Ocho experimental brew. The tours are just as unique, with participants getting a look inside the brew kettles, the storage rooms with towering stacks of barrels, the bottling line, the packing process and tasting room. New Holland also has a separate distillery where it makes rum, whiskey, "hopquila" and other stronger spirits.
A bit east in Dexter and Ann Arbor, Jolly Pumpkin Brewing concocts Belgian-style brews such as the spicy Oro de Calabaza golden ale, Calabaza Blanca witbier, La Roja sour red and Bam Biere farmhouse ale while serving guests vegetable pizzas, thick burgers and pumpkin whoopie pies in the sidewalk seats or roof deck of its Main Street Ann Arbor brew pub. There's no real tour to speak of and the Dexter outpost is really just a production facility, but a lakefront brewpub and restaurant in Traverse City is a huge payoff for those willing to travel well north. They've even put themselves close to North Peak Brewing, Right Brain Brewery and Traverse Brewing in Traverse City and the pub, deli and hyperlocal brews such as Pontius Road Pilsner and Bellaire Brown at Short's Brewing in Bellaire.
Virginia
Its brewer's guild site is pretty sparse and its breweries fairly clustered, but Virginia's 37 breweries are enough to make beer fans stand up and take notice.
Even if a craft beer fan's only experience with Virginia beer comes from a visit to the Washington, D.C., area, that's not a bad start. The Capitol City Brewing brewpubs are a nice set of training wheels that don't offer time-consuming tours but pour workable brews such as Capitol Kolsch and Prohibition Porter while leaving time to see the sights. It gets slightly more labor intensive in historic Alexandria, where distractions such as the Hops Grill and Brewery chain can take precious time away from tours of the Port City Brewing that just opened in January.
If the D.C. area's going to be your only stop, though, there are two real must-sees. Shenendoah Brewing has fine stouts and red ales and lets visiting brewers make their own beer on the premises. Falls Church's Mad Fox brewpub/beer bar just opened this year, but has nine solid beers on tap including a wee heavy, belgian strong ale and saison that are complemented with a strong selection of local meads and ciders.
The sweetest reward is reserved for those willing to go far beyond the beltway. The Blue Ridge Mountains and the home of the Virginia Cavaliers, Thomas Jefferson and the Dave Matthews Band in Charlottesville are also home to a collective of some of the state's finest breweries, which have started referring to themselves as the Brew Ridge Trail. For adventurous craft brewers, there's no better trailhead than that marked by the giant, cabin-style brewery of Nelson County's Devils Backbone Brewing. In the middle of a sprawling field with the Blue Ridge Mountains in the background, Devil's Backbone could have gotten by on middling brews, live bands and a decent burger on the bar menu as long as it kept its outdoor seating and gorgeous view of the valley and big stands of Cascade hops for tourist photos. Instead, Devils Backbone went ahead and brewed a Gold Leaf Lager and a Baltic Coffee brew that took home gold medals from the Great American Beer Festival last year and got another bit of gold hardware for its Baltic-style Danzig Porter at the Brewers Association's World Beer Cup.
The brewer's World Beer Cup foray also earned a bronze for its Kollaborator dopplebock, made with the help of another great Blue Ridge brewer, Crozet's Starr Hill Brewery. Originally right in Charlottesville, Star Hill moved to the mountains to increase production of such brews as its low-alcohol Lucy summer ale, its Festie lager and its upcoming pumpkin porter. Starr Hill's still incredibly active in Charlottesville, sponsoring concerts at the Charlottesville Pavillion and Jefferson Theater, but if you want a growler of its Jomo lager, a few sips from its tasting room, a glimpse of the bottling line or a taste of the full weekend of bands at the Starr Hill-sponsored FloydFest, you're going to have to take the hike.
Charlottesville isn't left out of the mix completely, as the South Street Brewery just off the Downtown Mall has a cozy brewpub and live music to match its selection of laid-back brews, including the hoppy Olde 420 Stout, but it's tough to compete with an outdoor patio at Blue Mountain Brewery in Afton, shaded in arbor and featuring mountain and farm views in almost every direction. The brewery's views, sprawling hops farm and upcoming August hop harvest detract only slightly from a broad selection of beers that start out as mild as its lager, beef up a bit in cans of Full Nelson Pale Ale and start packing a wallop with dubbels and a 10% alcohol by volume Mandolin artisinal ale. The brewpub also does a fine job on keeping beer lovers' eyes on the prize by rotating 20 draft-only varieties, including a wee heavy, imperial pumpkin and barrel-aged chocolate cherry bourbon stout on its taps and occasionally hosting "Steal The Glass" nights that allows visitors to keep the glass when they pay for a $5 pint.
Washington
Washington's 123 breweries outpace neighboring Oregon (121), pull ahead of craft-centric Colorado (118) and trail only California (245) in overall numbers. With the eighth-highest number of breweries per capita in the U.S., it's little wonder craft beers make up more than a quarter of the beers bought in Seattle while making up only 5% of beer bought in the U.S., according to Beer Marketer's Insights.
That's great for local beer drinkers, but really bad for the poor soul who has to pick a handful of spots for a beer tour of the state. Where do you even begin?
The big boys are the most obvious, and the Craft Brewers Alliance's Red Hook Brewery in Woodinville makes the biggest argument. Nestled in the Snohomish Valley after outgrowing facilities in Seattle's Ballard and Freemont neighborhoods, Red Hook's massive brewing facility hosts trivia nights in its brewpub, a full lineup of '80s movies including Ferris Bueller's Day Off, Stripes, Revenge of the Nerds and Predator on its outdoor screen and the brewery's 30th Anniversary party in September with appearances by Devo, The Psychedelic Furs and Tom Tom Club. The brews aren't bad, either, as the ESB, Copperhood and seasonal Wit are all worthy of attention -- even if you can get the same varieties across the country at Red Hook's Portsmouth, N.H., facility.
The other big brewer on the block is Seattle-based Pyramid Breweries, whose Seattle alehouse sits in the shadow of the Mariners' home at Safeco Field and is best known for its hefeweizen, apricot ale and Thunderhead IPA. The alehouse is nice enough and flights that include the Curve Ball Summer Ale, Live Wire Imperial hefeweizen, Uproar imperial red and Discord dark IPA are worth having, but it's not as if you can't sample them at the Pyramid alehouses in Portland, Berkeley, Sacramento or Walnut Creek, Calif., either. Pyramid's an institution, but it's one that was taken over by Magic Hat a few years back and by North American Breweries just last year. Combined with Magic Hat, Pyramid now produces more than 330,000 barrels a year and may be bigger than any one town can claim.
So what's a local to do? Blaze his or her own trail. Head west to Olympia and sample one of Fish Brewing's organic ales at its Fish Tale brewpub after walking the inlet or catching a film at the Capitol Theater. Head to Seattle's Pike Brewing and swap suds for Starbucks while taking in the sights and sounds of Pike Place Market.
Our gut instinct, however, says to stay in Seattle and check out Maritime Pacific Brewing -- best known simply as Maritime -- and the dry-hopped Islander Pale Ale, Flagship Red or Black Porter in its Jolly Roger Taproom. That not only puts a beer lover in the middle of Seattle's funky Ballard neighborhood, but in striking distance of the Solstice tangerine flower ale and "Summer Is A State Of Mind" cask ale in the urban beer garden of Freemont Brewing. If the artists, coffee shops and Troll in Freemont leave you thirsting for more, head to the halfway point between Ballard and Freemont for a few pints of Kolsch, Troll Porter or Mongoose IPA at Hale's Ales, which provides side-by-side tastings of its own brews and beers of the same variety from around the world.
Cans? Low Buzz? What's Up With Craft Beer?
Craft brewers who make low-alcohol beer and put their beer in cans seem to be ignoring history. In reality, they're learning from it.
The trend toward low-alcohol "session beers" and cans instead of bottles can be a little troubling for anyone old enough to remember the direction American beer took in the late 1970s and early 1980s. When Pabst relaunched the Schlitz brand in 2008 and 2009, Schlitz senior brand manager Kyle Wortham lamented that the beer being sold under the brand's name before the relaunch had suffered the same "death by 1,000 cuts" that had stripped Schlitz and brands such as Narragansett, Lone Star and others of their original flavor.
"It wasn't something you could recognize yearly, but over decades there's a hell of a difference from what you were drinking back then to now," he said.
As craft brewers embrace beers with less than 5% alcohol by volume and can packaging long held to ridicule after being stacked in "beeramids" and smashed against one too many frat boy foreheads, they're battling both for market share in an increasingly crowded segment and against longstanding beer stigmas passed down through generations of drinkers. Chris Lohring launched his Notch Independent Brewers out of Mercury Brewing's Facilities in Ipswich, Mass., and a small brewpub in Kennebunk, Maine, about three months ago and produced a session ale and session pilsner that are each less that 4.5% alcohol by volume. After starting as a brewer in 1993 with Tremont Brewing, Lohring began hearing other brewers refer to the low-alcohol beers he loved as "session beers" and decided he wanted to make a few of his own.
"The one thing that's always struck me is that brewers and people who actually produce the beer, at the end of the day, they typically go for a beer that's a session beer," Lohring says. "It's rare to see a brewer at the end of the day reach for a double IPA and knock a couple back before they go home."
The goal was to produce a beer similar to British ales and Czech lagers that are full flavored but benign enough to allow a drinker to enjoy one or two without feeling the detrimental effects of higher-potency craft brews. He insists that he's not touting the superiority of low-alcohol beers, but presenting them as an option to those who find bigger beers too filling, dehydrating or intoxicating to have at lunch and continue the workday. This is a situation that's only exacerbated during the summer months, when the sun takes its toll on beer swiggers outdoors.
"We have a 'usability' problem -- average alcohol by volume is way too high to be sipping multiple beers down at the river, cutting the lawn or at the game," says Joseph Tucker, owner and operator of RateBeer, who sees session beer as a solution to craft beer's summer quandary. "High-alcohol beer is more filling, it has more calories and it's dehydrating, and this makes the average craft beer a problem in the summertime."
The very definition of "session beer" is still up for debate, with English brewers lowering the bar below 4% alcohol content for bitter and dark mild beers, American craft beer writer Lew Bryson and beer site RateBeer holding the line at 4.5% and other American craft brewers and sites including BeerAdvocate expanding that category to beers below 5%. Though Stone Brewing in Escondido, Calif., produces a Levitation amber ale roundly considered a session beer and Milton, Del.,-based Dogfish Head co-sponsored an "extreme session beer" brewing contest with craft beer site BeerAdvocate last year, beers under 5% are still seldom referred to as session beers and rarely packaged as such. Lohring says he's trying to ease consumer confusion about alcohol content by trying to make "session" synonymous with low-alcohol beers and putting his beer's alcohol content on all its packaging and tap handles -- the latter of which is highly unorthodox in beer circles -- but the brewing community's reaction to Lohring's approach has been mixed at best.
"There definitely have been people who don't like what I'm doing and some pushback on the session beer definition, but if you don't give a consumer a reference point then how are you going to expand their knowledge of what a beer can be?" Lohring says. "If it's fine to call something 'extreme,' and the craft beer community has really embraced that term, then what's so bad about embracing a term that's the opposite of that in 'session'?"
Craft beer canners were similarly isolated back in 2002, when the Oskar Blues Brewery in Lyons, Colo., became the first craft brewer to package its beer exclusively in cans. Dale Katechis, who founded Oskar Blues in 1997 and lent his name to its top-selling Dale's Pale Ale, began canning in an attempt to draw visitors to the small town of 1,400 Rocky Mountains where they could get a plate of jambalaya, a shrimp po' boy and a beer at his brewpub.
His packaging operation started with a one-at-a-time can filler and seamer bought during a trip to Canada, where Katechis noticed that roughly 50% of the country's beer was sold in cans and included seasonal varieties in aluminum. Once canning started in 2002, it was a lot easier to get the beer into cans than it was to convince craft beer lovers that there was anything in the can worth drinking. From the moment Gottfried Kruger Brewing in Newark, N.J., introduced the beer can in 1935 to the day Oskar Blues pitched its first cans of craft beer in Colorado and at brewers conventions in 2002, Katechis says the common belief was that beer cans held nothing but pale yellow swill with a taste only further degraded by the metallic flavor. Katechis logged a lot of miles and cracked open a lot of beers trying to prove otherwise.
"It's what we wanted to do, and nobody would take us seriously enough unless we had time to just one-on-one engage them, educate them and let them know that if they honestly believe that beer was designed and made to taste bad in a can, taste our beer and tell us what you think," Katechis says. "What they're learning is that it wasn't cans giving cans the bad name -- it's the beer people were putting in cans giving it a bad name. The cans were getting a bad rap."
This year, as the Brewer's Association says craft beer brings in nearly 10 billion barrels in sales, makes up 5% of the market by volume and 7.6% by revenue and has experienced 11% and 12% growth in both areas of market share, respectively, since 2009, cans and caps on alcohol volume are coming into vogue. Oskar Blues' sales have jumped from 500 to 600 barrels in 2002 to 42,000 last year, with Katechis estimating that another 60,000 barrels of his canned concoctions will leave his brewery this year.
Russ Phillips, co-founder of canned beer website and database CraftCans.com, says more brewers are starting to feel Katechis' love of the can. The cans function as mini-kegs by sealing out more light and ultraviolet radiation than brown bottles, are lighter and easy to recycle and are now lined with a water-based polymer that ensures the beer inside won't absorb a metallic tang. As a result, Phillips says nearly 130 of America's more than 1,750 craft breweries are now either canning or planning to can their beers.
"It was the major beer geeks who once eschewed the idea of their favorite craft beers being put in cans, and you've really seen a shift on sites like BeerAdvocate and Ratebeer of beer lovers being OK and even preferring craft beer in a can," Philips says. "They've been around long enough for the folks that pick up different beers on a regular basis to have tried a few different styles in cans, and it seems the overwhelming consensus is 'Who cares if it's in a can? It's the beer inside that matters, and it tastes fresh and good.'"
Bigger craft brewers are starting to feel the same way and, in some cases, calling up Katechis and Oskar Blues for help. New Belgium Brewing in Fort Collins, Colo. -- the maker of Fat Tire and Ranger IPA that cranked out 661,000 barrels last year to eclipse the amount produced by the Anheuser-Busch InBev(BUD)-aided Craft Brewer's Alliance(HOOK) -- had some of Katechis' staff in last week and have been canning recently. North American Brewing's Vermont-based Magic Hat (332,000 barrels) and Brooklyn Brewing (108,000) are also canning, and craft heavy hitters including Chico, Calif.'s Sierra Nevada (786,000) and Kalamazoo, Mich.-based Bell's brewing (154,000) are planning to.
"I think the large and diverse flavors of craft-brewed beer will impact any preconceived notions that the beer drinker has about the type of package," says Paul Gatza, director of the Brewers Association. "Also, when someone sees a six-pack of cans priced as a subpremium lager and another six-pack of cans at a craft price, I don't think the expectations of what is in the craft can are the same for what is in the subpremium lager can."
Those canned beers take on an even more premium profile when Oskar Blues' high-octane Ten Fidy Russian Imperial Stout (10.5% alcohol by volume), San Francisco-based 21st Amendment Brewery's Black IPA (6.8%) and Aurora, Ind.-based Great Crescent Brewery's Bourbon's Barrel Stout (7.5%) push the limits of what's acceptable in aluminum. Oskar Blues' Katechis seemed pleased, though, when his in-state colleagues at Avery Brewing in Boulder began distributing their White Rascal Belgian Pale Ale in cans this summer.
"In the early days, they were really just calling to ask us how it was going, if it was real and how we did it," Katechis says. "Now I have a six-pack of White Rascal cans in my refrigerator right now and, the way I perceive it, the more people that get into canning beer and do a good job of it, the better off we'll all be."
The session beer trend hasn't been nearly as strong, however, as RateBeer's Tucker says that his site's numbers indicate that there's actually less session-strength beer being produced in the U.S. Beer blogger Joe Strange, using RateBeer data, discovered that 419 beers of 4.5% alcohol by volume or lower were produced by U.S. craft brewers last year, making up 4.8% of the market. That's down from 615 and 9.6% of the take in 2004.
It's not for lack of effort on the brewers' part. Aside from Lohring's Notch ale and pils, Tucker says Anderson Valley Brewing's Bahl Hornin' Wee Geech Pale Ale, 21st Amendment's Bitter American, Oakham Brewing's Citra and the Ballast Point/Kelsey McNair/Stone collaboration San Diego County Session Ale are all great low-alcohol picks for those seeking something light, while Russian River Brewing's OVL Stout, Narke Single Target and Titanic New York Wheat Porter are all dark without being debilitating. He counts a session beer -- Little Dog Fred from Portland, Ore.,-based Hair of the Dog Brewing -- as one of his favorite beers of 2011, but thinks session beers may be just one more great idea away from breaking into the mainstream.
"Brewers, writers and beer enthusiasts are very enthusiastic about this solution ... canned low-ABV beers!" Tucker says. "It's actually a great idea: In addition to the beer being better protected from damage by light, it's lighter and less likely to break, and more acceptable in places where broken glass would be a problem, like parks and sporting events."
It would also perform the same function for craft beer as low-alcohol, canned beer did for the big brewers: making it more accessible to the masses. Lohring has found that the best customers in his first few months have been either craft beer fans familiar with session beers or beer drinkers who are just getting into craft beer who are drawn in by the low alcohol. It's the main reason he's begun brewing a Belgian saison that's only 3.8% alcohol by volume that, he says, more closely resembles the beer drunk by Belgian farmhands in the early 1900s than the 8%, 9% and 10% alcohol saisons produced today.
In his view, it would not only expand options for beer drinkers put off by the potency of craft beer but make it more palatable for those concerned about craft beer prices. For comparison's sake, a 22-ounce bottle of Cambridge, Mass.-based Pretty Things Brewery's Jack D'or sells for $5 to $10 at retail and cost. Considering that a six-pack of 12-ounce bottles of Notch go for roughly the same price, that low alcohol can lead to big savings for consumers who value the opportunity to have more than one.
"I offer my beers for a pretty competitive price and I can't have people just buy one 22-ounce bottle and move on, which is why I offer my beers in six-packs to people who are going to barbecues," Lohring says. "From a business perspective, I want people to want to drink more than one beer."
Canned Pumpkin! The Rather Short History of Pumpkin Ales in Cans!
Beers have been brewed with pumpkin in North America since the first Europeans decided to get off their boats and stick around for a bit. It was an easy source of fermentable sugar and was frequently accompanied in the boil by spruce tips instead of hops. Today's pumpkin ales may not exactly resemble those from our brewing past, we've got plenty of malted barley and hops now, but they're still a very important part of American and Canadian beer culture.
The first brewery to commercially brew a pumpkin ale was Buffalo Bill's Brewery in Hayward, California. Their Buffalo Bill's Pumpkin Ale, still available today, was released back in 1985. Since then the market has been inundated by Pumpkin Ales, Pumpkin Porters, Pumpkin Stouts, Imperial Pumpkin Ales, Barrel-Aged Imperial Pumpkin Ales, Pumpkin Ciders and everything in between. However, it wasn't until almost twenty-five years later that the first pumpkin ale appeared in a can!
Central City's Red Racer Pumpkin Ale (2009)
In the fall of 2009, the world's first canned pumpkin ale came off the canning lines at Central City Brewing Company in Surrey, British Columbia. Red Racer Pumpkin Ale, with it's familiar "girl on a bicycle" branding on the can, is a 5% subtly spiced amber ale. The award winning Canadian craft brewery describes their pumpkin ale as:
"Crafted with pumpkin and choice spices, this ale is rich, creamy and contains a subtle pumpkin pie flavour. Enjoy this as a great pairing with any holiday feast."
Central City currently distributes their Red Racer Pale Ale, Red Racer India Pale Ale and Red Racer Lager in the US, but have yet to send any of their Red Racer Pumpkin Ale south of the border. The brewery is however currently expanding so we may see cans of this on American shelves sometime in the not too distant future.
Wild Onion's Pumpkin Ale (2010)
Fast forward about a year, and a full twenty-five years after the first pumpkin ale was bottled commercially, and we have the first American canned pumpkin ale. Wild Onion Pub & Brewery in Lake Barrington, Illinois gets that credit with the release of their Wild Onion Pumpkin Ale and it's attention grabbing aluminum packaging - designed by graphic artist Tim Hooker.
Five hundred cases of this creamy, dark amber, and altogether well-spiced brew hit the shelves in 2010 and it wasn't long before they were all gone. The brewery has made this a seasonal release and is one of five brews they're currently canning.
Sixpoint's Autumnation (2011)
Late last month we had the release of another canned American pumpkin ale, this time from Sixpoint Craft Ales out of Brooklyn, New York. Autumnation was not only the brewery's first canned seasonal offering but also something altogether unique in the craft beer world. Sixpoint describes the beer as:
"Autumn ushers in an annual rebirth with a full harvest, longer nights, and in many cases, a new wardrobe. We’re celebrating the bounty of the season with a new beer that’s coming out in cans this week — Autumnation. Brewed with pumpkin, ginger and white pepper, and wet-hopped with just-harvested Citra hops from the oldest continually farmed hop farm in the country, it’s a burst of fresh, seasonal spices trapped in a 16-ounce. can."
Sixpoint's rather bold move to capture both the hop harvesting season as well as that of pumpkins left some beer lovers scratching their heads. One whiff of this reddish-auburn hued ale will have you thinking IPA while that first sip will give you lots of oily, resiny hop flavors along with subtle spice and earthy pumpkin notes. Let it warm a tad and you'll be presented with something aromatic and delicious. Definitely one of a kind and definitely amazing.
So, what will 2012 bring us as far as pumpkin ales are concerned? We'll have to wait and see. Perhaps we'll see a few more canning breweries jump on board with seasonal pumpkin offerings. Cheers!
America's Top Ten Beer States In 2011
Some states will let insults about their air quality, road conditions, beaches, cities or even accents pass without blinking an eye. Insult their beer, however, and it's go time.
Even as the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau reports that overall U.S. beer sales decreased 1% by volume last year, the number of breweries in the U.S. jumped to 1,759, according to the Brewers Association. That's the highest count since the end of the 19th century.
That number rose to 1,790 by July and doesn't include the 725 breweries in the planning stages.
According to Paul Gatza, director of the Brewers Association, that puts the majority of Americans within 10 miles of a brewery. Excluding only Tennessee, Rhode Island, Ohio, Massachusetts, Michigan, Minnesota, Alaska, Illinois, Louisiana and Washington, D.C., the amount of beer being brewed in those nearby breweries only increased within the past decade, according to figures from Washington-based industry group The Beer Institute's 2010 almanac.
Just as some states are being left out of the beer bash, some companies are getting to the keg just as it kicks. Anheuser-Busch InBev(BUD) and MolsonCoors(TAP) each saw business drop 3% last year and continue a downward trend as such importers as Diageo-Guinness USA(DEO) (whose sales increased 3.9% last year) and craft brewers including Samuel Adams producer Boston Beer(SAM) (which increased sales nearly 12%) siphoned off their market share.
Sales of imported beers were up 5% on the whole last year, while craft beer led the charge with 11% growth by volume and 12% growth in revenue. Those gains only continued for hyperlocal craft beer, with a 14% jump in sales volume and 15% in their take through June, according to the Brewers Association.
That said, beer has become an increasingly local point of pride that states will defend to the bitter, hop-flavored end. But what states can most legitimately call themselves "beer states?"
We took a close look at stats provided by the Brewers Association and Beer Institute and, based on four key criteria -- production, consumption, breweries and breweries per capita -- came up with the 10 top beer states in America.
There were some tough omissions, and we're sure the inbox will be filled with a lot of hate from strong producers such as Pennsylvania (8.9 million barrels last year alone) and strong supporters such as North Dakota (whose three breweries rank dead last in the U.S., but whose nearly 30 gallons a year in per capita consumption rank third), but these 10 laid out strong arguments for their spot on the tap wall.
10. Montana- Number of breweries: 27
Capita per brewery: 36,645
Production in 2010: 971,947 barrels
Consumed per capita in 2010: 30.5 gallons
The output of Montana breweries including Big Sky, Great Northern and Bitter Root isn't all that impressive, especially considering that Mike's Hard Lemonade alone rolled out roughly 200,000 more barrels last year and D.G. Yuengling & Son more than doubled the entire state's production on its own. Yet Montana's beer production has increased 1.8% in the past decade, which ties Montana for the most brewing growth of any state in the U.S.
How Montana pours out that production and that of other states is much more awe inspiring. At 30.5 gallons of beer per year, the average Montana resident's beer consumption is second-highest in the nation, almost a full gallon ahead of third-place North Dakota and a whopping three gallons ahead of South Dakota.
Those little more than two dozen breweries may not seem like much in more established craft brew states, but it's the third-best ratio of brewers to citizens in the U.S. There are some hard winters in Big Sky Country, but there's plenty of beer to warm those cold nights.
9. Delaware- Number of breweries: 11
Capita per brewery: 81,630
Production in 2010: 735,442 barrels
Consumed per capita in 2010: 25.4 gallons
Delaware only wishes it could brew as much beer as Montana, but it has one item in its backyard Montana can't match: Dogfish Head Craft Brewery.
The Milton-based brewer produces roughly 17% of Delaware's beer and has a brewpub in Rehoboth Beach that still faithfully pours out its brews to the summer vacation crowd. Founder Sam Calagione's commitment to experimentation and forensic archeology has produced beers such as Midas Touch, based on residue found in the drinking vessels of King Midas' tomb in Turkey, and helped bring Dogfish Head to national attention through his short-lived Discovery Channel series Brew Masters.
Even Dogfish Head needs some help from other locals, including Old Dominion Brewing, Twin Lakes Brewing and Evolution Craft Brewing in quenching the average Delaware drinker's 25.4-gallons-a-year thirst for beer, which is the eighth-highest consumption rate in the nation. Fortunately for the tiny First State, Delaware's 11 breweries are enough to give it the 10th-best ratio of brewers to population in the U.S.
8. New Hampshire- Number of breweries: 16
Capita per brewery: 82,279
Production in 2010: 1.4 million barrels
Consumed per capita in 2010:32.7 gallons
The "Live Free" part of New Hampshire's "Live Free or Die" motto seems to have the state's beer drinkers covered.
That 32.7 gallons of beer consumed by the average New Hampshire resident last year is the highest level in the land, and the state gives its beer lovers a whole lot of freedom to choose when it comes to its tap selections.
Want a small brewpub? Portsmouth Brewery still keeps that "kettles in the back" aesthetic that drove the original craft boom in the '90s. Want a local craft brew, but something with a broader palate? Even the Portsmouth Brewery keeps fellow Portsmouth brewer and regional favorite Smuttynose's Old Brown Dog and Old Shoals Pale Ale on tap. If all that's just a little too local and specialized, the Craft Brewers Alliance's(HOOK) Redhook cranks out ESB, Wit and Copperhook at its large Portland-based brewing facility and brewpub while hosting special events on the brewery's sprawling grounds throughout the year.
New Hampshire has the 11th-best capita-per-brewer ratio in the U.S., but even that's not enough to keep up with both in-state demand and that of thirsty neighbors who drive over the state line to New Hampshire State Liquor Stores just to avoid the sales tax. That's why Anheuser-Busch InBev helps bulk up the total by churning out its macrobrews at the brewery in Merrimack that serves as the hub of its New England operations. If you're going to take it, you may as well dish it out.
7. Wisconsin- Number of breweries: 72
Capita per brewery: 78,986
Production in 2010: 4.8 million barrels
Consumed per capita in 2010: 26.3 gallons
The state roots on a first-place team named the Brewers, was the birthplace of iconic brands such as Pabst and is still home to not only the Miller cooling caves, museum and brewing facility, but MillerCoors' division offices. Combine that with a growing and increasingly vocal craft beer community and you have a state that's been a beer state since before the great-grandparents of University of Wisconsin freshmen were born.
Wisconsin residents drink the fifth-most beer per person in the U.S. and have the ninth-best ratio of residents per brewer in the country. Their commitment to Old World-style brewing is so great that Sprecher Brewing still adheres to the original German formulas, New Glarus brews in a facility that looks like an Alpine lodge nestled in the predominantly Swiss town of the same name and Miller still keeps Leinenkugel's "Leinie Lodge" facility intact after buying the brewer 23 years ago.
Why isn't Wisconsin ranked higher, then? Partly because of production that doesn't even crack the Top 10, but partly because of legislation passed this summer that protects Miller from A-B InBev encroachment that combines the brewer's permit and wholesale and retail licenses given out by municipalities into a single permit under state control and prohibits brewers from buying wholesale distributors. That's great for Miller, but just made life a whole lot more difficult for the more than 70 brewers in the state that aren't Miller who now have a much more difficult path to getting licenses and getting their product on shelves.
Wisconsin's total beer output grew only 0.2% during the past decade. Making life harder for most of your brewers for the sake of one doesn't seem like the best way to create growth.
6. New York- Number of breweries: 59
Capita per brewery: 328,442
Production in 2010:10.3 million barrels
Consumed per capita in 2010: 16.5 gallons
This is an easy choice to knock. Only Connecticut (16.2 gallons) and Utah (12.4) drink less beer per capita than New York does. Those two states still have a higher capita per brewery ratio than New York, which ranks ahead of only 10 other states and trails Rhode Island and South Dakota despite each of those states having only four breweries apiece.
So what's New York doing here? It comes down to two factors: outcome and potential. New York produces the fourth most beer in America, but the two states directly in front of it -- Florida with 12.7 million barrels and Texas with 19.4 million -- have even worse brewery-to-human ratios. Texas, despite having Anheuser-Busch InBev and MillerCoors facilities and a cool 431,000 barrels a year from Shiner Bock producer Spoetzl, still has less than one brewery for every 500,000 Texans.
New York, meanwhile, gets a big boost from the A-B plant in Baldwinsville and from Labatt's U.S. headquarters in Buffalo but also has a lot of help from Rochester-based North American Breweries. The holding company is based out of Genesee Brewing headquarters and still produces cans of Genny Cream Ale, but also includes Dundee Brewing, Vermont-based Magic Hat, Seattle-based Pyramid and Portland, Ore.-based MacTarnahan's in its portfolio. Collectively, the NAB brands grew 6.8%, to nearly 2.3 million barrels worth of production in 2010.
That's just the frothy head on New York's big brew, as F.X. Matt Brewery, which produces the Saranac line, contributes another 182,000 barrels and Brooklyn Brewery has nearly doubled its output from 58,000 barrels in 2006 to 108,000 last year. With smaller players like Brooklyn's Six Point and Long Island's Blue Point quickly gaining consumers and craft credibility, New York seems the most likely among the big-brewing states to slide its production up above the 0.2% growth of the past decade.
5. Washington- Number of breweries: 123
Capita per brewery: 54,671
Production in 2010: 4.15 million barrels
Consumed per capita in 2010: 19.1 gallons
Bud and Coors aren't brewed here and much of Washington doesn't seem to mind. Craft beer alone holds 25.5% of the beer market in the Seattle area, according to Beer Marketer's Insights, which is more than MillerCoors' 25.3% share and A-B's 23.8%.
That's what can happen when your state has the second-most breweries in the country and the eighth-best capita per brewery in the nation. It also helps to have some old friends such as Pyramid Breweries and Redhook Ale Brewery still calling your state home, even if their corporate masters are based elsewhere.
Perhaps the most surprising contribution comes from a brewer that few beer enthusiasts would deign to call "craft": Mike's Hard Lemonade. The Seattle-based brewer has turned its colorful, fruity malt beverages into a 1.2-million-barrel-producing beast last year after pushing out only 805,000 just four years earlier. In the geographic cradle of craft beer where no macro dares to tread, Mike's is the closest Washington comes to a big brewer.
4. Colorado- Number of breweries: 118
Capita per brewery: 42,620
Production in 2010: 3.6 million barrels
Consumed per capita in 2010: 22 gallons
While we're sure the Colorado brewing community is very proud of New Belgium Brewing and the 661,000 barrels it turned out last year, Oskar Blues and its pioneering of craft beer in cars and of other big contributors such as Avery and Great Divide, Colorado's brewing success isn't based in craft alone.
Colorado is still Coors country, and as long as Pike's Peak stays on the cans, a Miller Coors division office stays in Golden and the Colorado Rockies' stadium is still called Coors Field, it's going to stay that way. Also, as much as Fort Collins seems to love New Belgium's bike-in theater and scavenger hunts and Odell Brewing's potent concoctions, it's still home to an Anheuser-Busch plant and distributes 30 packs of macro far and wide.
Yet this is what makes a beer state: a little something for everyone. With the fourth most breweries in America and the fourth best capita per brewery in the country, Colorado has plenty of IPA and witbier for the craft collective and enough Bud and Coors Light for the Tim Tebow jersey-wearing Broncos faithful.
3. Oregon- Number of breweries: 121
Capita per brewery: 31,622
Production in 2010: 2.8 million barrels
Consumed per capita in 2010: 22.7 gallons
Oregon's beer empire is built on craft, and anyone who's found themselves amid too many brewpubs in Portland with too little time to see all of them knows it can take quite a while to explore that empire.
Deschutes Brewery is a good place to start and produces by far the most beer of any Oregon brewer -- 203,000 barrels last year alone. Full Sail has the better view from its brewpub and produced 101,000 barrels last year while staring up at Mount Hood or gazing down at the kitesurfers along the Columbia River.
The key to Oregon's success doesn't lie with Rogue Ales, BridgePort Brewing, Widmer Brothers Brewing, MacTarnahan's Taproom or even at Craft Brewers Alliance headquarters. It's in the state's variety of breweries that give it the third-most facilities in the nation and second best capita per brewery. The state's smart drinking public is matched only by its solid brewing community.
"The states that have high number of breweries or a low number of people per brewery (capita per brewery) I consider as areas where there is a high level of beer knowledge, interest in small, local companies and an entrepreneurial streak," the Brewers Association's Gatza says. "For every brewery that starts up across the country, there is a person willing to strike out on her or his own and go through all of the steps needed to get the brewery going."
2. Vermont- Number of breweries: 21
Capita per brewery: 29,797
Production in 2010: 528,469 barrels
Consumed per capita in 2010: 26.2 gallons
Vermont's a tiny state with a population of 626,000 that's only slightly larger than the city of Boston. Its brewing culture, however, is enormous.
This isn't about Vermont's output. The Craft Brewers Alliance alone produced more beer than Vermont did last year. It's about the state's love of beer and its access to it.
Vermonters drink the sixth-largest amount of beer per capita in the United States and have plenty of great options to choose from. Meanwhile, each of Vermont's 21 breweries serve a crowd smaller than the capacity of Fenway Park and give the Green Mountain state the best capita per brewery in America.
Despite NAB's purchase of Magic Hat last year, Burlington still embraces Magic Hat as one of its own and puts out nearly 160,000 barrels of it.
Windsor's Harpoon, meanwhile, produced 150,000 barrels last year between its cozy brewery in the mountains and its slightly more industrial home along Boston Harbor. Bridgewater's Long Trail Brewing is still all Vermont and produced 117,000 barrels in the state last year. Otter Creek, Rock Art and other Vermont breweries bolster the numbers a bit, but when you're pouring for such a small crowd, even out-of-state skiers and leaf peepers don't drain too much out of the keg.
"One common trait in the Top 5 states that have the fewest capita per brewery is that self-distribution is allowed under the laws of the state," Gatza says. "It is easier to open a microbrewery when you can go to retailers on your own to build sales of your beers up to a level that carrying your brands become attractive to a beer distributor".
1. California- Number of breweries: 245
Capita per brewery: 152,057
Production in 2010: 22.2 million barrels
Consumed per capita in 2010: 18.4 gallons
For beer lovers, it doesn't get any bigger than California.
Though it ranks only 21st in capita per brewery, its 245 breweries and 22.2 million barrels of production are No. 1 in the U.S. Much like Colorado, though, California has enough love for brewers big and small.
MillerCoors has a home in Irwindale, Anheuser-Busch Inbev has a brewery in Fairfield and North American Brewing's Pyramid Brewers maintain a presence here as well. California's vaunted craft brewing community is no slouch either, with Sierra Nevada taking the lead by producing 786,000 barrels in its Chico headquarters alone last year. Brewers that have been household names to craft fans for years are finding bigger followings as well, with Escondido's Stone Brewing increasing production from 49,000 barrels in 2006 to 115,000 last year and Lagunitas-based Lagunitas Brewing jumping from 39,000 to 106,000 during the same span.
But shouldn't a state with this much beer love its beer a little more? The amount of beer Californians consumed per capita last year was the seventh-lowest in the country, but California seems to have no problem pouring a few rounds while everyone else picks up the tab.
Even as the Treasury Department's Alcohol and Tobacco Tax and Trade Bureau reports that overall U.S. beer sales decreased 1% by volume last year, the number of breweries in the U.S. jumped to 1,759, according to the Brewers Association. That's the highest count since the end of the 19th century.
That number rose to 1,790 by July and doesn't include the 725 breweries in the planning stages.
According to Paul Gatza, director of the Brewers Association, that puts the majority of Americans within 10 miles of a brewery. Excluding only Tennessee, Rhode Island, Ohio, Massachusetts, Michigan, Minnesota, Alaska, Illinois, Louisiana and Washington, D.C., the amount of beer being brewed in those nearby breweries only increased within the past decade, according to figures from Washington-based industry group The Beer Institute's 2010 almanac.
Just as some states are being left out of the beer bash, some companies are getting to the keg just as it kicks. Anheuser-Busch InBev(BUD) and MolsonCoors(TAP) each saw business drop 3% last year and continue a downward trend as such importers as Diageo-Guinness USA(DEO) (whose sales increased 3.9% last year) and craft brewers including Samuel Adams producer Boston Beer(SAM) (which increased sales nearly 12%) siphoned off their market share.
Sales of imported beers were up 5% on the whole last year, while craft beer led the charge with 11% growth by volume and 12% growth in revenue. Those gains only continued for hyperlocal craft beer, with a 14% jump in sales volume and 15% in their take through June, according to the Brewers Association.
That said, beer has become an increasingly local point of pride that states will defend to the bitter, hop-flavored end. But what states can most legitimately call themselves "beer states?"
We took a close look at stats provided by the Brewers Association and Beer Institute and, based on four key criteria -- production, consumption, breweries and breweries per capita -- came up with the 10 top beer states in America.
There were some tough omissions, and we're sure the inbox will be filled with a lot of hate from strong producers such as Pennsylvania (8.9 million barrels last year alone) and strong supporters such as North Dakota (whose three breweries rank dead last in the U.S., but whose nearly 30 gallons a year in per capita consumption rank third), but these 10 laid out strong arguments for their spot on the tap wall.
10. Montana- Number of breweries: 27
Capita per brewery: 36,645
Production in 2010: 971,947 barrels
Consumed per capita in 2010: 30.5 gallons
The output of Montana breweries including Big Sky, Great Northern and Bitter Root isn't all that impressive, especially considering that Mike's Hard Lemonade alone rolled out roughly 200,000 more barrels last year and D.G. Yuengling & Son more than doubled the entire state's production on its own. Yet Montana's beer production has increased 1.8% in the past decade, which ties Montana for the most brewing growth of any state in the U.S.
How Montana pours out that production and that of other states is much more awe inspiring. At 30.5 gallons of beer per year, the average Montana resident's beer consumption is second-highest in the nation, almost a full gallon ahead of third-place North Dakota and a whopping three gallons ahead of South Dakota.
Those little more than two dozen breweries may not seem like much in more established craft brew states, but it's the third-best ratio of brewers to citizens in the U.S. There are some hard winters in Big Sky Country, but there's plenty of beer to warm those cold nights.
9. Delaware- Number of breweries: 11
Capita per brewery: 81,630
Production in 2010: 735,442 barrels
Consumed per capita in 2010: 25.4 gallons
Delaware only wishes it could brew as much beer as Montana, but it has one item in its backyard Montana can't match: Dogfish Head Craft Brewery.
The Milton-based brewer produces roughly 17% of Delaware's beer and has a brewpub in Rehoboth Beach that still faithfully pours out its brews to the summer vacation crowd. Founder Sam Calagione's commitment to experimentation and forensic archeology has produced beers such as Midas Touch, based on residue found in the drinking vessels of King Midas' tomb in Turkey, and helped bring Dogfish Head to national attention through his short-lived Discovery Channel series Brew Masters.
Even Dogfish Head needs some help from other locals, including Old Dominion Brewing, Twin Lakes Brewing and Evolution Craft Brewing in quenching the average Delaware drinker's 25.4-gallons-a-year thirst for beer, which is the eighth-highest consumption rate in the nation. Fortunately for the tiny First State, Delaware's 11 breweries are enough to give it the 10th-best ratio of brewers to population in the U.S.
8. New Hampshire- Number of breweries: 16
Capita per brewery: 82,279
Production in 2010: 1.4 million barrels
Consumed per capita in 2010:32.7 gallons
The "Live Free" part of New Hampshire's "Live Free or Die" motto seems to have the state's beer drinkers covered.
That 32.7 gallons of beer consumed by the average New Hampshire resident last year is the highest level in the land, and the state gives its beer lovers a whole lot of freedom to choose when it comes to its tap selections.
Want a small brewpub? Portsmouth Brewery still keeps that "kettles in the back" aesthetic that drove the original craft boom in the '90s. Want a local craft brew, but something with a broader palate? Even the Portsmouth Brewery keeps fellow Portsmouth brewer and regional favorite Smuttynose's Old Brown Dog and Old Shoals Pale Ale on tap. If all that's just a little too local and specialized, the Craft Brewers Alliance's(HOOK) Redhook cranks out ESB, Wit and Copperhook at its large Portland-based brewing facility and brewpub while hosting special events on the brewery's sprawling grounds throughout the year.
New Hampshire has the 11th-best capita-per-brewer ratio in the U.S., but even that's not enough to keep up with both in-state demand and that of thirsty neighbors who drive over the state line to New Hampshire State Liquor Stores just to avoid the sales tax. That's why Anheuser-Busch InBev helps bulk up the total by churning out its macrobrews at the brewery in Merrimack that serves as the hub of its New England operations. If you're going to take it, you may as well dish it out.
7. Wisconsin- Number of breweries: 72
Capita per brewery: 78,986
Production in 2010: 4.8 million barrels
Consumed per capita in 2010: 26.3 gallons
The state roots on a first-place team named the Brewers, was the birthplace of iconic brands such as Pabst and is still home to not only the Miller cooling caves, museum and brewing facility, but MillerCoors' division offices. Combine that with a growing and increasingly vocal craft beer community and you have a state that's been a beer state since before the great-grandparents of University of Wisconsin freshmen were born.
Wisconsin residents drink the fifth-most beer per person in the U.S. and have the ninth-best ratio of residents per brewer in the country. Their commitment to Old World-style brewing is so great that Sprecher Brewing still adheres to the original German formulas, New Glarus brews in a facility that looks like an Alpine lodge nestled in the predominantly Swiss town of the same name and Miller still keeps Leinenkugel's "Leinie Lodge" facility intact after buying the brewer 23 years ago.
Why isn't Wisconsin ranked higher, then? Partly because of production that doesn't even crack the Top 10, but partly because of legislation passed this summer that protects Miller from A-B InBev encroachment that combines the brewer's permit and wholesale and retail licenses given out by municipalities into a single permit under state control and prohibits brewers from buying wholesale distributors. That's great for Miller, but just made life a whole lot more difficult for the more than 70 brewers in the state that aren't Miller who now have a much more difficult path to getting licenses and getting their product on shelves.
Wisconsin's total beer output grew only 0.2% during the past decade. Making life harder for most of your brewers for the sake of one doesn't seem like the best way to create growth.
6. New York- Number of breweries: 59
Capita per brewery: 328,442
Production in 2010:10.3 million barrels
Consumed per capita in 2010: 16.5 gallons
This is an easy choice to knock. Only Connecticut (16.2 gallons) and Utah (12.4) drink less beer per capita than New York does. Those two states still have a higher capita per brewery ratio than New York, which ranks ahead of only 10 other states and trails Rhode Island and South Dakota despite each of those states having only four breweries apiece.
So what's New York doing here? It comes down to two factors: outcome and potential. New York produces the fourth most beer in America, but the two states directly in front of it -- Florida with 12.7 million barrels and Texas with 19.4 million -- have even worse brewery-to-human ratios. Texas, despite having Anheuser-Busch InBev and MillerCoors facilities and a cool 431,000 barrels a year from Shiner Bock producer Spoetzl, still has less than one brewery for every 500,000 Texans.
New York, meanwhile, gets a big boost from the A-B plant in Baldwinsville and from Labatt's U.S. headquarters in Buffalo but also has a lot of help from Rochester-based North American Breweries. The holding company is based out of Genesee Brewing headquarters and still produces cans of Genny Cream Ale, but also includes Dundee Brewing, Vermont-based Magic Hat, Seattle-based Pyramid and Portland, Ore.-based MacTarnahan's in its portfolio. Collectively, the NAB brands grew 6.8%, to nearly 2.3 million barrels worth of production in 2010.
That's just the frothy head on New York's big brew, as F.X. Matt Brewery, which produces the Saranac line, contributes another 182,000 barrels and Brooklyn Brewery has nearly doubled its output from 58,000 barrels in 2006 to 108,000 last year. With smaller players like Brooklyn's Six Point and Long Island's Blue Point quickly gaining consumers and craft credibility, New York seems the most likely among the big-brewing states to slide its production up above the 0.2% growth of the past decade.
5. Washington- Number of breweries: 123
Capita per brewery: 54,671
Production in 2010: 4.15 million barrels
Consumed per capita in 2010: 19.1 gallons
Bud and Coors aren't brewed here and much of Washington doesn't seem to mind. Craft beer alone holds 25.5% of the beer market in the Seattle area, according to Beer Marketer's Insights, which is more than MillerCoors' 25.3% share and A-B's 23.8%.
That's what can happen when your state has the second-most breweries in the country and the eighth-best capita per brewery in the nation. It also helps to have some old friends such as Pyramid Breweries and Redhook Ale Brewery still calling your state home, even if their corporate masters are based elsewhere.
Perhaps the most surprising contribution comes from a brewer that few beer enthusiasts would deign to call "craft": Mike's Hard Lemonade. The Seattle-based brewer has turned its colorful, fruity malt beverages into a 1.2-million-barrel-producing beast last year after pushing out only 805,000 just four years earlier. In the geographic cradle of craft beer where no macro dares to tread, Mike's is the closest Washington comes to a big brewer.
4. Colorado- Number of breweries: 118
Capita per brewery: 42,620
Production in 2010: 3.6 million barrels
Consumed per capita in 2010: 22 gallons
While we're sure the Colorado brewing community is very proud of New Belgium Brewing and the 661,000 barrels it turned out last year, Oskar Blues and its pioneering of craft beer in cars and of other big contributors such as Avery and Great Divide, Colorado's brewing success isn't based in craft alone.
Colorado is still Coors country, and as long as Pike's Peak stays on the cans, a Miller Coors division office stays in Golden and the Colorado Rockies' stadium is still called Coors Field, it's going to stay that way. Also, as much as Fort Collins seems to love New Belgium's bike-in theater and scavenger hunts and Odell Brewing's potent concoctions, it's still home to an Anheuser-Busch plant and distributes 30 packs of macro far and wide.
Yet this is what makes a beer state: a little something for everyone. With the fourth most breweries in America and the fourth best capita per brewery in the country, Colorado has plenty of IPA and witbier for the craft collective and enough Bud and Coors Light for the Tim Tebow jersey-wearing Broncos faithful.
3. Oregon- Number of breweries: 121
Capita per brewery: 31,622
Production in 2010: 2.8 million barrels
Consumed per capita in 2010: 22.7 gallons
Oregon's beer empire is built on craft, and anyone who's found themselves amid too many brewpubs in Portland with too little time to see all of them knows it can take quite a while to explore that empire.
Deschutes Brewery is a good place to start and produces by far the most beer of any Oregon brewer -- 203,000 barrels last year alone. Full Sail has the better view from its brewpub and produced 101,000 barrels last year while staring up at Mount Hood or gazing down at the kitesurfers along the Columbia River.
The key to Oregon's success doesn't lie with Rogue Ales, BridgePort Brewing, Widmer Brothers Brewing, MacTarnahan's Taproom or even at Craft Brewers Alliance headquarters. It's in the state's variety of breweries that give it the third-most facilities in the nation and second best capita per brewery. The state's smart drinking public is matched only by its solid brewing community.
"The states that have high number of breweries or a low number of people per brewery (capita per brewery) I consider as areas where there is a high level of beer knowledge, interest in small, local companies and an entrepreneurial streak," the Brewers Association's Gatza says. "For every brewery that starts up across the country, there is a person willing to strike out on her or his own and go through all of the steps needed to get the brewery going."
2. Vermont- Number of breweries: 21
Capita per brewery: 29,797
Production in 2010: 528,469 barrels
Consumed per capita in 2010: 26.2 gallons
Vermont's a tiny state with a population of 626,000 that's only slightly larger than the city of Boston. Its brewing culture, however, is enormous.
This isn't about Vermont's output. The Craft Brewers Alliance alone produced more beer than Vermont did last year. It's about the state's love of beer and its access to it.
Vermonters drink the sixth-largest amount of beer per capita in the United States and have plenty of great options to choose from. Meanwhile, each of Vermont's 21 breweries serve a crowd smaller than the capacity of Fenway Park and give the Green Mountain state the best capita per brewery in America.
Despite NAB's purchase of Magic Hat last year, Burlington still embraces Magic Hat as one of its own and puts out nearly 160,000 barrels of it.
Windsor's Harpoon, meanwhile, produced 150,000 barrels last year between its cozy brewery in the mountains and its slightly more industrial home along Boston Harbor. Bridgewater's Long Trail Brewing is still all Vermont and produced 117,000 barrels in the state last year. Otter Creek, Rock Art and other Vermont breweries bolster the numbers a bit, but when you're pouring for such a small crowd, even out-of-state skiers and leaf peepers don't drain too much out of the keg.
"One common trait in the Top 5 states that have the fewest capita per brewery is that self-distribution is allowed under the laws of the state," Gatza says. "It is easier to open a microbrewery when you can go to retailers on your own to build sales of your beers up to a level that carrying your brands become attractive to a beer distributor".
1. California- Number of breweries: 245
Capita per brewery: 152,057
Production in 2010: 22.2 million barrels
Consumed per capita in 2010: 18.4 gallons
For beer lovers, it doesn't get any bigger than California.
Though it ranks only 21st in capita per brewery, its 245 breweries and 22.2 million barrels of production are No. 1 in the U.S. Much like Colorado, though, California has enough love for brewers big and small.
MillerCoors has a home in Irwindale, Anheuser-Busch Inbev has a brewery in Fairfield and North American Brewing's Pyramid Brewers maintain a presence here as well. California's vaunted craft brewing community is no slouch either, with Sierra Nevada taking the lead by producing 786,000 barrels in its Chico headquarters alone last year. Brewers that have been household names to craft fans for years are finding bigger followings as well, with Escondido's Stone Brewing increasing production from 49,000 barrels in 2006 to 115,000 last year and Lagunitas-based Lagunitas Brewing jumping from 39,000 to 106,000 during the same span.
But shouldn't a state with this much beer love its beer a little more? The amount of beer Californians consumed per capita last year was the seventh-lowest in the country, but California seems to have no problem pouring a few rounds while everyone else picks up the tab.
Saturday, October 15, 2011
6 Fall Beers You Should Be Drinking Right Now
Fall seasonal beers fill an interesting niche, bridging crisp, easy-drinking summer brews with richer, heavier holiday beers. What makes an autumn beer an autumn beer? There's no consensus. Pumpkin beers, obviously, are a popular offering. But breweries are also making everything from light sour beers to deep stouts. Our staff tasted 13 fall seasonal beers from breweries throughout the U.S. and picked our favorites. (Full disclosure: Some of the beers were mailed to CHOW as samples.) Here are the six that were the most popular.
Best Fall Session Beer
Sierra Nevada Tumbler
This brown ale was a near unanimous favorite for its overall drinkability. It was described as perfect for early fall "when it's just getting brisk out but you still don't need a heavy overcoat." It’s an auburn-brown malty beer with enough hops to keep the flavor clean, not sweet. It's balanced and mellow enough that you could drink a few without blowing out your palate, and at 5.5 percent ABV, you won't get yourself into trouble too fast either.
Best Beer for Hop Fans
Sixpoint Autumnation
Another favorite across the board, Sixpoint Craft Ales' festively canned beer impressed us with its unique flavor combination of fresh hops and pumpkin, ginger, and white pepper. The Brooklyn-based brewery created it to celebrate the hop harvest by adding just-picked Citra hops to the beer while brewing, i.e., "wet hopping" it. The result is an intensely vegetal, almost marijuana-esque aroma. Flavor-wise, it's not what you'd expect for a hoppy beer: The fresh hops give it an herbaceous, citrusy, and refreshing taste rather than a heavy, super-bitter hops flavor.
Best Lawn Mower Leaf-Raking Lager
Lakefront Pumpkin Lager
This brewery out of Milwaukee, Wisconsin, was new to us, and its pumpkin lager was the sleeper hit of our tasting. In fact, the brewery claims that this is the only pumpkin lager (as opposed to ale) in the world. Whether that is the case or not, we liked the frothy, medium-light body and smooth, easy drinking of Lakefront's brew. It had a nice smell of fall spices that didn't come off as cloying or fake like many pumpkin brews do, and a mellow, toasty flavor that didn't finish too sweet. One taster noted that "I could have more than one, which I don't normally do with pumpkin beers."
Best Beer for the Sour-Beer Geek
New Belgium Lips of Faith Kick
New Belgium's Lips of Faith Series delivers again, this time with a special-edition collaborative beer made with Seattle's Elysian Brewing Company. Kick is a blend of 75 percent pumpkin-cranberry ale and 25 percent oak-barrel-aged ale. Together, they create a light-bodied sour ale with an orange color. It might be a little too bracing for fall, or it may be just right if you hit an Indian summer day, or want to pair it with a meal.
Best Beer to Cozy Up To on a Cold Day
Firestone Walker Velvet Merlin
This Southern California brewery's fall beer was one of the darkest, most roasty we tasted, being an oatmeal stout partially aged in bourbon barrels. It pours deep brown and tastes chocolaty. We liked that it didn't come off overly sweet and finished with a nice hint of coffee flavor. Considering its depth, we felt it would be best as an end of fall/early winter beer.
Best Classically Autumnal Beer
Brooklyn Brewery Post Road Pumpkin Ale
While there were obvious spice flavors and aromas in this pumpkin beer, particularly of cloves, they were nuanced and balanced so as to not overwhelm the other flavors. Those other flavors were toasty and malty, and the body was medium-light. One taster noted that, with Post Road's low ABV of 5 percent, you could easily drink a few to "cut through the fog."
Best Fall Session Beer
Sierra Nevada Tumbler
This brown ale was a near unanimous favorite for its overall drinkability. It was described as perfect for early fall "when it's just getting brisk out but you still don't need a heavy overcoat." It’s an auburn-brown malty beer with enough hops to keep the flavor clean, not sweet. It's balanced and mellow enough that you could drink a few without blowing out your palate, and at 5.5 percent ABV, you won't get yourself into trouble too fast either.
Best Beer for Hop Fans
Sixpoint Autumnation
Another favorite across the board, Sixpoint Craft Ales' festively canned beer impressed us with its unique flavor combination of fresh hops and pumpkin, ginger, and white pepper. The Brooklyn-based brewery created it to celebrate the hop harvest by adding just-picked Citra hops to the beer while brewing, i.e., "wet hopping" it. The result is an intensely vegetal, almost marijuana-esque aroma. Flavor-wise, it's not what you'd expect for a hoppy beer: The fresh hops give it an herbaceous, citrusy, and refreshing taste rather than a heavy, super-bitter hops flavor.
Best Lawn Mower Leaf-Raking Lager
Lakefront Pumpkin Lager
This brewery out of Milwaukee, Wisconsin, was new to us, and its pumpkin lager was the sleeper hit of our tasting. In fact, the brewery claims that this is the only pumpkin lager (as opposed to ale) in the world. Whether that is the case or not, we liked the frothy, medium-light body and smooth, easy drinking of Lakefront's brew. It had a nice smell of fall spices that didn't come off as cloying or fake like many pumpkin brews do, and a mellow, toasty flavor that didn't finish too sweet. One taster noted that "I could have more than one, which I don't normally do with pumpkin beers."
Best Beer for the Sour-Beer Geek
New Belgium Lips of Faith Kick
New Belgium's Lips of Faith Series delivers again, this time with a special-edition collaborative beer made with Seattle's Elysian Brewing Company. Kick is a blend of 75 percent pumpkin-cranberry ale and 25 percent oak-barrel-aged ale. Together, they create a light-bodied sour ale with an orange color. It might be a little too bracing for fall, or it may be just right if you hit an Indian summer day, or want to pair it with a meal.
Best Beer to Cozy Up To on a Cold Day
Firestone Walker Velvet Merlin
This Southern California brewery's fall beer was one of the darkest, most roasty we tasted, being an oatmeal stout partially aged in bourbon barrels. It pours deep brown and tastes chocolaty. We liked that it didn't come off overly sweet and finished with a nice hint of coffee flavor. Considering its depth, we felt it would be best as an end of fall/early winter beer.
Best Classically Autumnal Beer
Brooklyn Brewery Post Road Pumpkin Ale
While there were obvious spice flavors and aromas in this pumpkin beer, particularly of cloves, they were nuanced and balanced so as to not overwhelm the other flavors. Those other flavors were toasty and malty, and the body was medium-light. One taster noted that, with Post Road's low ABV of 5 percent, you could easily drink a few to "cut through the fog."
Friday, October 14, 2011
London Transport Chiefs Recommend a Beer Before Hitting the Road
In preparation for the 2012 Olympics in London, transport chiefs are advising citizens to stop, relax and enjoy a pint of the good stuff before heading home after work each day. [bbc.co.uk]
Even without increased traffic during the Olympics, there are 3.5 million trips made per day on London’s Underground. An additional 20 million treks during the 2012 Olympics from spectators alone, motivating transport chiefs to start planning now, 9 months ahead.
Besides recommending that people stop into a neighborhood pub for a beer before heading home (this, of course, is my favorite suggestion), they’re asking people to work from home whenever possible, or at least staggering employees’ work times so that rush hours aren’t quite so unbearable.
I don’t know about you, but I doubt any transport officials in the US would ever recommend stopping for a beer before hitting the road. Too bad. We’ll just have to raise a pint to London during happy hour without their blessing.
Even without increased traffic during the Olympics, there are 3.5 million trips made per day on London’s Underground. An additional 20 million treks during the 2012 Olympics from spectators alone, motivating transport chiefs to start planning now, 9 months ahead.
Besides recommending that people stop into a neighborhood pub for a beer before heading home (this, of course, is my favorite suggestion), they’re asking people to work from home whenever possible, or at least staggering employees’ work times so that rush hours aren’t quite so unbearable.
I don’t know about you, but I doubt any transport officials in the US would ever recommend stopping for a beer before hitting the road. Too bad. We’ll just have to raise a pint to London during happy hour without their blessing.
Take a Pull Off Satan’s Whiskers!
Whilst scavenging the web for some classic cocktail ideas, perfect for Halloween, I happened upon this recipe from Sloshed!. Lo and behold, it was just what I was looking for. According to the article, Satan’s Whiskers first appeared in the Savoy Cocktail Book around 1930. After scouring the ingredients I knew this is one Halloween concoction that has true staying power. If you’re looking to class it up a bit this year, this is the cocktail for you.
Satan’s Whiskers
½ oz gin
½ oz dry vermouth
½ oz sweet vermouth
½ oz fresh-squeezed orange juice
2 tsp Grand Marnier
1 tsp orange bitters
Orange twist, for garnish
Add all ingredients to a cocktail shaker with ice. Shake well and strain into an iced cocktail glass. Garnish with an orange twist and serve. Cheers!
Satan’s Whiskers
½ oz gin
½ oz dry vermouth
½ oz sweet vermouth
½ oz fresh-squeezed orange juice
2 tsp Grand Marnier
1 tsp orange bitters
Orange twist, for garnish
Add all ingredients to a cocktail shaker with ice. Shake well and strain into an iced cocktail glass. Garnish with an orange twist and serve. Cheers!
Monday, October 10, 2011
10 Moments Of Anguish In Philadelphia Sports
With the heartbreaking lose to the Phillies by a score of 1-0 and the Eagles season obviously in the shitter. Here are some other top ten heartbreakers for the proud and resilient Philly fans.
10. 2003-04 Saint Joseph's Hawks
The Agony: The greatest season in school history went poof! when John Lucas hit a three-pointer with 6.9 seconds left in OSU's 64-62 win in the East Regional Final.
9. 2009-10 Flyers
The Agony: Patrick Kane scoring in overtime of Game 6 to give the Blackhawks the Stanley Cup.
8. 1987-88 Temple Owls
The Agony: Losing to Duke in the East Regional Finals
7. 1999-00 Flyers
The Agony: Losing a 3-1 series lead to the Devils in the Eastern Conference Finals.
6. 2004 Smarty Jones
The Agony: Won the first two legs of the Triple Crown before being caught at the wire by Birdstone, a 36-1 longshot in the Belmont Stakes.
5. 2010 Phillies
The Agony: Having absolutely no answer for Giants closer Brian Wikson in the NLCS. Wilson had three saves and pitched five scoreless innings.
4. 2002 Eagles
The Agony: Losing to the Buccaneers, a franchise that never had won a game in cold weather, in the NFC Championship.
3. 1993 Phillies
The Agony: Joe Carter's three-run laser in the bottom of the ninth was just the second World Series to end with a walkoff homer.
2. 2006 Barbaro
The Agony: Barbaro, who had posted the biggest win in 60 years at the Kentucky Derby two weeks before, broke bones in his right hind leg just after the start of the Preakness Stakes. The injury, as is the unfortunate norm in racing proved fatal.
1. 2004 Eagles
The Agony: The Eagles touchdown underdogs, were tied with the Patriots going into the fourth quarter. New Englad's quarterback made the plays in the final 15 minutes that the Eagles' QB couldn't.
Honorable Mentions:
1996-97 Flyers- Swept in the Cup by Detroit.
2001-02 Flyers- Lost to Ottawa in the first round, three by shutout.
2003 Eagles- Lost to Carolina in the NFC Campionship.
2008 Eagles- Lost to Arizona in the NFC Championship.
2009-10 Villanova- Lost to Saint Mary's in NCAA second round.
10. 2003-04 Saint Joseph's Hawks
The Agony: The greatest season in school history went poof! when John Lucas hit a three-pointer with 6.9 seconds left in OSU's 64-62 win in the East Regional Final.
9. 2009-10 Flyers
The Agony: Patrick Kane scoring in overtime of Game 6 to give the Blackhawks the Stanley Cup.
8. 1987-88 Temple Owls
The Agony: Losing to Duke in the East Regional Finals
7. 1999-00 Flyers
The Agony: Losing a 3-1 series lead to the Devils in the Eastern Conference Finals.
6. 2004 Smarty Jones
The Agony: Won the first two legs of the Triple Crown before being caught at the wire by Birdstone, a 36-1 longshot in the Belmont Stakes.
5. 2010 Phillies
The Agony: Having absolutely no answer for Giants closer Brian Wikson in the NLCS. Wilson had three saves and pitched five scoreless innings.
4. 2002 Eagles
The Agony: Losing to the Buccaneers, a franchise that never had won a game in cold weather, in the NFC Championship.
3. 1993 Phillies
The Agony: Joe Carter's three-run laser in the bottom of the ninth was just the second World Series to end with a walkoff homer.
2. 2006 Barbaro
The Agony: Barbaro, who had posted the biggest win in 60 years at the Kentucky Derby two weeks before, broke bones in his right hind leg just after the start of the Preakness Stakes. The injury, as is the unfortunate norm in racing proved fatal.
1. 2004 Eagles
The Agony: The Eagles touchdown underdogs, were tied with the Patriots going into the fourth quarter. New Englad's quarterback made the plays in the final 15 minutes that the Eagles' QB couldn't.
Honorable Mentions:
1996-97 Flyers- Swept in the Cup by Detroit.
2001-02 Flyers- Lost to Ottawa in the first round, three by shutout.
2003 Eagles- Lost to Carolina in the NFC Campionship.
2008 Eagles- Lost to Arizona in the NFC Championship.
2009-10 Villanova- Lost to Saint Mary's in NCAA second round.
Tuesday, October 4, 2011
Here are 7 Reasons Drinking at Work is a Good Thing:
Feel free to send them to your boss
1. It’s relatively low cost (as far as benefits go) but it’s a perk your employees will really enjoy and appreciate. They’re sure to go around boasting about how incredible their company is and that’s really valuable PR.
2. It reduces stress – when you know there’s a cold one waiting for you at the end of a taxing meeting, the meeting doesn’t seem so impossible anymore.
3. It encourages socializing and team building – some people open up more with a beer in their hand than they ever do around the coffee pot. Creating a corporate culture where people feel relaxed is a beautiful thing.
4. Working late isn’t so bad – with salaried employees there’s no overtime pay as incentive but the fact that you can enjoy a good beer while you finish up and get the job done makes it a little less disconcerting to burn the midnight oil.
5. Job satisfaction is higher – when you have a better office culture, people like their jobs more. It’s that simple.
6. Turnover rates are lower – when people like their jobs more, they’re less likely to go out looking for new ones. True story.
7. Sick time decreases - working with a hangover isn’t such a shameful thing when there’s beer in the break room. That means employees are more likely to show up and work through theirs.
If you have additional (and valid) reasons to add, don’t hesitate to leave them in the comments!
1. It’s relatively low cost (as far as benefits go) but it’s a perk your employees will really enjoy and appreciate. They’re sure to go around boasting about how incredible their company is and that’s really valuable PR.
2. It reduces stress – when you know there’s a cold one waiting for you at the end of a taxing meeting, the meeting doesn’t seem so impossible anymore.
3. It encourages socializing and team building – some people open up more with a beer in their hand than they ever do around the coffee pot. Creating a corporate culture where people feel relaxed is a beautiful thing.
4. Working late isn’t so bad – with salaried employees there’s no overtime pay as incentive but the fact that you can enjoy a good beer while you finish up and get the job done makes it a little less disconcerting to burn the midnight oil.
5. Job satisfaction is higher – when you have a better office culture, people like their jobs more. It’s that simple.
6. Turnover rates are lower – when people like their jobs more, they’re less likely to go out looking for new ones. True story.
7. Sick time decreases - working with a hangover isn’t such a shameful thing when there’s beer in the break room. That means employees are more likely to show up and work through theirs.
If you have additional (and valid) reasons to add, don’t hesitate to leave them in the comments!
Jim Koch & the Sam Adams Team Give Roc Brewing Co. Entrepreneurs a Rock Solid Opportunity
If you’ve ever known someone who has launched their own business, you know that getting their venture off the ground consumes every aspect of their life. It takes a lot of hard work, grueling hours, major sacrifices and relentless dedication.
As glamorous as it may sound, brewing the American dream is not an exception. Jim Koch, the founder of the Boston Beer Company, knows first hand just how challenging it can be. Koch remembers all of the obstacles he encountered when Samuel Adams Beer was still in its infancy. After finding it impossible to get the financial backing he needed, he brewed the first batches of Boston Lager in his kitchen. Believe it or not, his business didn’t become the largest American-owned beer company overnight. Roc Brewing Co. partners Jon Mervine and Chris Spinelli a little over a year ago, they were still brewing in Chris’ parents’ kitchen. Now they have a fully operational tasting room with nearly all of the brewing being done on premises. Their impressive beers are offered at bars and restaurants all over the city of Rochester, NY and there’s no doubt they’re off to a great start. However, as any young new business owner will tell you, they’re learning a lot of things as they go.
This past weekend at the Great American Beer Fest in Denver, Colorado they learned a great lesson lesson about paying it forward.
Jim Koch and his team announced that along with San Francisco-based brewer Jim Woods of MateVeza, Mervine and Spinelli are the first ever recipients of its Samuel Adams Brewing the American Dream® Experienceship, a new mentoring opportunity offered as part of the Samuel Adams Brewing the American Dream philanthropy program. As a part of the program they will have the opportunity to visit the Samuel Adams Boston Brewery and meet one-on-one with employees from the Samuel Adams team on a range of brewing and business topics.
That’s kind of like a brand new film maker being able to say "I’m not sure how I should approach this one, let me call the head of Paramount Pictures and see what they suggest."
"At its core, the culture of brewing and drinking craft beer celebrates camaraderie, collaboration and an independent minded spirit," said Koch. "We expanded the Brewing the American Dream program in this same vein, in the spirit of helping fellow craft brewers. I’ve never forgotten how hard it is to get started, and how many barriers to entry there are in the business of brewing.
Roc Brewing Co. makes delicious beers – and the brewers themselves are extremely talented. I’m thrilled to be able to support and mentor them through the Experienceship and watch their breweries grow."
As recipients, the Roc guys will receive qualified advice on sourcing ingredients, quality assurance, graphic design, accounting, legal, marketing, sales, distribution and more. They’ll participate in "Negotiation and Selling Skills" classes taught by the Boston Beer Company trainers and they’ll receive financial support to attend and exhibit at industry events and expos. If that isn’t roc(k) solid support, I’m not sure what is.
On behalf of the entire KegWorks team, I’d like to congratulate Roc Brewing on their success thus far, particularly this most recent achievement. I’d also like to propose a virtual toast to Jim Koch and the folks at Sam Adams for their incredible benevolence and their obvious commitment to the craft beer industry. It’s a beautiful thing.
As glamorous as it may sound, brewing the American dream is not an exception. Jim Koch, the founder of the Boston Beer Company, knows first hand just how challenging it can be. Koch remembers all of the obstacles he encountered when Samuel Adams Beer was still in its infancy. After finding it impossible to get the financial backing he needed, he brewed the first batches of Boston Lager in his kitchen. Believe it or not, his business didn’t become the largest American-owned beer company overnight. Roc Brewing Co. partners Jon Mervine and Chris Spinelli a little over a year ago, they were still brewing in Chris’ parents’ kitchen. Now they have a fully operational tasting room with nearly all of the brewing being done on premises. Their impressive beers are offered at bars and restaurants all over the city of Rochester, NY and there’s no doubt they’re off to a great start. However, as any young new business owner will tell you, they’re learning a lot of things as they go.
This past weekend at the Great American Beer Fest in Denver, Colorado they learned a great lesson lesson about paying it forward.
Jim Koch and his team announced that along with San Francisco-based brewer Jim Woods of MateVeza, Mervine and Spinelli are the first ever recipients of its Samuel Adams Brewing the American Dream® Experienceship, a new mentoring opportunity offered as part of the Samuel Adams Brewing the American Dream philanthropy program. As a part of the program they will have the opportunity to visit the Samuel Adams Boston Brewery and meet one-on-one with employees from the Samuel Adams team on a range of brewing and business topics.
That’s kind of like a brand new film maker being able to say "I’m not sure how I should approach this one, let me call the head of Paramount Pictures and see what they suggest."
"At its core, the culture of brewing and drinking craft beer celebrates camaraderie, collaboration and an independent minded spirit," said Koch. "We expanded the Brewing the American Dream program in this same vein, in the spirit of helping fellow craft brewers. I’ve never forgotten how hard it is to get started, and how many barriers to entry there are in the business of brewing.
Roc Brewing Co. makes delicious beers – and the brewers themselves are extremely talented. I’m thrilled to be able to support and mentor them through the Experienceship and watch their breweries grow."
As recipients, the Roc guys will receive qualified advice on sourcing ingredients, quality assurance, graphic design, accounting, legal, marketing, sales, distribution and more. They’ll participate in "Negotiation and Selling Skills" classes taught by the Boston Beer Company trainers and they’ll receive financial support to attend and exhibit at industry events and expos. If that isn’t roc(k) solid support, I’m not sure what is.
On behalf of the entire KegWorks team, I’d like to congratulate Roc Brewing on their success thus far, particularly this most recent achievement. I’d also like to propose a virtual toast to Jim Koch and the folks at Sam Adams for their incredible benevolence and their obvious commitment to the craft beer industry. It’s a beautiful thing.
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