pFriem Family Brewers: From 0 to 100 in Just Six Years

When Josh pFriem, Ken Whiteman and Rudy Kellner cooked up the notion of a new brewery in Hood River, Oregon, back in 2011, they had a notion – because of Josh’s extensive experience as an assistant (most notably with the legendary Chuckanut Brewing of Bellingham, WA, and its brewmaster emeritus, Wil Kemper) and a frankly wonky immersion in All Things Fermentable – that this new venture just might be pretty good. They were certainly optimistic, as proven by the unusually handsome and adaptable digs down at Hood River’s new Waterfront Park Business Center, and by the measure-twice-cut-once thoroughness of their planning. Unlike so many – maybe the majority of – new breweries, pFriem was planned for success.

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Northern California’s new ‘Champagne’ beer could signal the end of the hazy IPA trend


DOUBTFUL. More likely it will just add to the pantheon.-PGA

For those who have grown weary of the hazy beer trend, a new hope has arrived. Unlike the murky and juicy Northeast-style IPAs that have dominated the beer scene for the last couple years, the hot new sub-style of IPA is pale, clear and ridiculously dry — and it was born right here in Northern California.

The first Extra Brut IPA — called Hop Champagne, so named for its high carbonation, light body and champagne-like finish — was brewed last year by Kim Sturdavant at Social Kitchen & Brewery in San Francisco. Largely influenced by trendsetters such as Vinnie Cilurzo at Russian River Brewing Company, brewers long have been using corn sugar to enhance the dryness of their IPAs, but the Extra Brut IPA takes that concept a step further.

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Open Letter to The Bud Sell-Outs: Cowboy Up, Whiners

There are people with whom we become “friends” on Facebook and have never even met in daily life. This is our new paradigm: digital friendships. I contend that these relationships – which many people regard as phony or artificial – can be, in some ways, as close as the more superficial relationships we have with casual acquaintances or co-workers. What do we make friends with, anyway? Our friend’s eyebrows? Nose? Shoes? No, we make friends with the content of their character, their conversations with us, their wisdom or sense of humor. And much of that, their personality and smarts, can be communicated via the internet, just as easily as on adjoining bar stools.

Two days ago, I committed what I – and many others – regard as an egregious lapse of courtesy against a friend whose name I have known for years and whose work I’ve greatly admired for that whole time.

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Cannabis-Infused Beers on the Rise


We had a story about pot beer a while back written by Tom Becham. This is from Beer Advocate-PGA

Cue the “highly limited” jokes. In an intersection of cannabis and humulus, Petaluma, Calif.-based Lagunitas Brewing Co. partnered with Santa Rosa-based AbsoluteXtracts to release SuperCritical, an IPA brewed with THC-free cannabis terpenes for aroma. The August release, briefly available in California, is the latest in a string of brews incorporating cannabis from producers in cannabis-friendly states like Vermont and Oregon.

THC’s non-psychoactive cousin, cannabidiol, or CBD, is a compound found in cannabis and hemp plants. “Hops and hemp are very close relatives, and share many chemical characteristics,” says Bill Stewart, a chemical engineer and maker of infused edibles who helped Coalition Brewing in Oregon develop its CBD beers.

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When Big Beer Thinks It’s Still Craft

In a couple months, Chicago Tribune reporter Josh Noel will release his multi-year odyssey into the story of Goose Island and AB InBev. It is an exceptionally well-reported story about what happens to a brewery and its beer once it becomes a brand in an international corporation’s portfolio. If you want a sense of what you’ll find inside, I refer you to Josh’s latest article at the Trib. It captures all the elements present in his book by describing the moves ABI is making with Goose to perk up a brand that tanked in 2017.

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