The Best Craft Brewery in Every State (and DC)!

A questionable claim, at best. But we’re glad that Hoppin Frog, covered by our writer: Ken Carman, made the list. Maui? We guess our writer. Tom Becham may question that. Picture from different post, courtesy


Hoppin’ Frog Brewery (address and info)
Great Lakes, with its Christmas Ale and Eliot Ness, might be Ohio’s most iconic brewery, but down the road in Akron, Hoppin’ Frog’s clandestinely brewing up the state’s best beer in what appears to be a storage unit. One sip of the 9.4% beast that is Barrel Aged B.O.R.I.S. The Crusher, an imperial oatmeal stout, should be enough to make a fan out of anybody who doubts its reputation as one of the finest beers in the world.

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Beer Profile: Alpharetta, Georgia Jekyll Brewing’s Kolsch

Profiled by Ken Carman

Beer-Profile3thumb_jekyll-big-creek-kolsch New brewery in Atlanta suburb, north east side. I picked this brew by thems because this is a little tougher to brew than the other styles they’re doing.

White, small bubble head, fades fast. A tad hazy: may be chill haze. The color is light yellow. For style clarity is poor.

Nose is a tad sulfur-y and mineral-y. Hint of pale malt and pilsner. Way in background the slightest hint of DMS.

Slightest bitter but no hops otherwise. The “bitter” seems to come from sulfur, mineral, sense. The mineral increases as it warms, but sulfur stays about the same.

Mouthfeel: carbonic tingle from carbonation along with soft malt notes. It all seems to linger. Slight malt sweetness.

I really believe haze is more than chill haze. Supposed to be brilliantly clear, it’s not. Possible very fine floaties, or wheat proteins. The hop bitter is close, though not quite there, or balanced as well as could be with fruitiness, which is faint at best, and malt that, while not that much needed as per style, could use just a hint more as per “balance.”

84 @BA, 63 and 96 (style) @RB.

Close, but no cookie.



Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”


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By Ken Carman
By Ken Carman
Ken Carman, better known as Ken the Magnificent, squanders his days in Nashville and Beaver River, NY waiting for the next bat signal-like sign to save the world from disco. So far he has been able to sit on his butt and drink, and brew, good beer, for disco really hasn’t returned. Yet.

America’s Beeriest Beach Towns 2015

Bar Harbor, Maine

Beaches and brews are two of the great staples of summer vacation.

Last year we published the feature “5 of America’s Beeriest Beach Towns” and received an overwhelming response from our readers. The story no doubt struck a chord with all those among us who love the smell of the ocean, the sound of the surf and the taste of a fresh beer.

With the dramatic rise in popularity of flavorful, hand-crafted ales and lagers produced by our country’s small and independent craft brewers, even remote coastal towns now offer plenty of breweries, brewpubs and bottle shops.

And so, for the summer of 2015, we present five more places to seek out for a beery, beachside getaway:

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Lindemans collaborates with Mikkeller to create authentic “Oude Geuze” flavoured with fresh Basil leaves

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Think of how few flavour additives are ever added to Belgian beer – rarely anything other than fruit, of course, and the odd spice such as coriander and Curaçao. Then think of what lengths brewers go to in order to inject flavours into their beers using different sorts of malt, special yeast and, especially nowadays, all kinds of exotic hops.

Isn’t it odd that you would try to create fruity, spicy or herbal flavours without using fruit, spice or herbs? Not any more. Thanks to a new collaboration between lambic brewers Lindemans and Danish beer firm Mikkeller, you can now sample a lambic beer made with the addition of fresh basil leaves – if you’ve ever wondered what the best beer is to go with pizza, wonder no longer.

Lindemans reckons, and few would disagree, that the new trend worldwide is towards sour beers, even if the hype surrounding bitter-hopped beers is not yet played out. Mikkeller, known for its desire always to test boundaries, agrees.

“The Belgian Lambics have something mysterious about them,” says Mikkel Borg Bjergsø, co-founder of Mikkeller. “The spontaneous fermentation process adds to that mystery. We have been experimenting with pretty much all beer styles, and finally we got to work with Lindemans lambic!”

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Stone Sour Fest 2015!


Written by Tom Becham

Sunday, June 28, I attended the annual Stone Sour Fest. It is the largest beer festival in the world dedicated solely to sour beers. This was my third time attending, so I wasn’t new to this rodeo.

This fest is held on the grounds of the Stone Brewing World Bistro and Gardens, in Escondido, California. It’s a gorgeous venue; the bistro itself is constructed largely from stone and iron rebar. But the greater bulk of the fest is outdoors, amongst the trees, shrubs, herbs and water features.

And Stone tends to look after attendees quite well, with ample seating in their gardens, and many water stations. My only complaint about this year’s Sour Fest in that respect is that the food usually available for purchase outside during the fest seemed either entirely absent or strangely elusive, despite being advertised in the event flyer. Continue reading “Stone Sour Fest 2015!”