Bipartisan legislation expected to be introduced this week, called the USPS Shipping Equity Act, would lift a federal ban that prevents the United States Postal Service from shipping beer, wine, and liquor. The ban has been in effect since 1909, a decade before Prohibition was officially added to the Constitution.
This is not a blanket repeal, however, as USPS would not be able to ship alcoholic beverages to all states. The bill “would not override or repeal any state law that regulates or outright disallows the shipping of alcohol; it would simply permit the USPS to ship within state-set guidelines, which vary dramatically from state-to-state,” Brewbound reported.
The recipient of the alcohol shipment cannot resell or use the shipped products for other commercial purposes, per the bill’s stipulations.
Ithaca Beer has just released their country pumpkin! For me what makes a good pumpkin ale is the lightness of the beer based on abv. There are heavier pumpkin beers like Weyerbacher’s imperial pumpkin and lighter ones like Ithaca beer’s country pumpkin. Diacetyl is allowed in the pumpkin ale and it’s presence is the source of great debate and compunction between lover’s of this particular ale. As for me . . . I don’t mind it . . . in the right amount . . . in this style beer. Ithaca uses magnum hops and those are floral. For me it’s the cinnamon and spices that have to be light in this beer as well. If I remember right, last year Ithaca had a bright taste of ginger on a dry pie crust, with the nutmeg dominant not cinnamon , and a good taste of actual pumpkin although they used puree. Yep, they do again.
___________________________________________________________________ Maria Devan lives in Ithaca, NY and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend.
Since 2010, Richard Read has been brewing his English-style ciders in Westlake and selling them at area bars, restaurants and retail outlets all over town. Starting tonight, he’ll be sliding them across his very own bar, Griffin Cider House, which will be Cleveland’s first bar dedicated to serving hard ciders.
As fun as it is to talk about being inspired by astrophysics, architecture, travel, and art (Nathan’s dry hopped tripel inspired by Gauguin’s painting of Tahiti) the best beer ideas usually come from drinking delicious beers! The flavor concept for this batch came from a homebrewed Citra apricot sour saison that a fan (thanks Aaron!) sent me last year.
I’ve combined fruity hops and actual fruit a few times (e.g., grapefruit, Cascade, and Chinook, papaya and Citra) but never in a sour beer. With so much being added to the aroma, I didn’t want to waste the time it takes to achieve a perfectly-balanced subtly-funky mixed-fermentation sour. So I opted for a quick souring method (went on tap less than two months after brew day).
The Topic: Our Long, Yet Short, Summer Craft Beer Adventure
Written by Ken Carman
Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay, Clarksville Carboys and Music City Homebrewers, who has been writing on beer-related topics, and interviewing professional brewers all over the east coast, for over 15 years.
Having been on the road most of my life now, summers alone seem perpetual behind the wheel time. I don’t mind. I started driving when I got my first car at about 13 on private roads. I love driving, but everything has its limits.
This July is no exception: I had to drive to Millie’s family reunion in Rehoboth Beach, Delaware, and then return to Nashville just to hook up a trailer, drive to our place in Beaver River, NY, then go on tour in New England.
Of course Rehoboth area being home to Dogfish we had hoped to get a short interview, but they were too busy this week. So I opted for some light hearted version of a diary, which means to actually be “light hearted” I had to contact an Aztec spirit and had him rip the still beating heart out of my chest, shave off a few ounces, then reinsert.
The operation went well, except now my tongue slithers in and out rapidly imitating one of their Gods, a serpent: Quetzalcoatl.
Yes, I’m joking.
Not being satisfied with a just some measly 700 plus mile drive we went to Asheville to check out the much recommended Wicked Weed. Continue reading “Brew Biz: Werts and All”
LIMA, Peru — Throughout their country’s descent into political and economic crisis, Venezuelans of all stripes have at least been able to rely on one thing: drowning their sorrows in beer.
Locals of the sweltering South American nation love to down the kinds of heavily chilled light lagers popular from Mexico to Argentina.
But pretty soon Venezuela could run dry. And that could be even more devastating than it sounds.
How did it come to this?
For one, brewery workers are on strike demanding higher wages.
Members of the Sintraterricentro union downed tools last week at two bottling plants belonging to the Polar brewery. It supplies roughly 80% of Venezuela’s beer, including market leader Polar Pilsen. The union is tiny but its members hold key positions at the plant, meaning that production has ground to a halt.
Lager lovers can now officially raise a toast because Gibson and his colleagues recently logged the success of re-creating the ancient fling between S. cerevisiae and S. eubayanus. “You can now produce lager yeasts that are very different from one another,” Gibson says. All the resulting hybrids outperformed their parents, producing alcohol faster and at higher concentrations and turning out tastier products, as documented in a paper published in the Journal of Industrial Microbiology & Biotechnology. In particular, they made 4-vinylguaiacol, which resulted in flavors more characteristic of Belgian wheat beers. “The beers have a clovey aroma,” Gibson says. “It’s actually quite nice but maybe something we don’t always want. The idea is to have a whole range of strains, and you just pick and choose.” The hunt has now turned to finding new yeast unions that gobble up sugar more effectively, potentially creating lower-calorie beers.