As the craft landscape has become increasingly competitive and as growth has slowed, some craft brewers are beginning to alter their approaches to expansion.
While some companies have restructured their sales and marketing teams and laid off employees, others are starting to reexamine their brick-and-mortar strategies. Take the divergent paths of Other Half Brewing Company in Brooklyn and Renegade Brewing Company in Denver, for example.
Other Half yesterday announced that it had purchased the former Nedloh Brewing Company facility in Upstate New York, which closed in October 2017, for $660,000. The 4-year-old, 8,000 sq. ft. facility, which includes a 10-barrel brewing system and taproom, will be transformed into a second location for Other Half as it looks to service demand in a more emerging market.
Did you know all beer is red? We don’t perceive all beer as red, of course, but deep down in its molecules, it is. Since all beer is red, what determines the color of beer?
Grain is by far the strongest coloring agent in beer, and grains are colored by melanin, a rust-red pigment that drives the color of beer. But what about Pale Ales and Imperial Stouts, you say? Some beers don’t appear red at all. As with most questions about beer, the answer involves chemistry – in fact, a number of factors can affect color, and we’ll take a closer look at all of them. We’ll also examine what beer color can (and can’t) cue us to expect in terms of flavor, as well as how beer color is measured and described.
Learning how to say the word Gueuze is maybe the hardest part of learning about this quirky, exotic style of ale. Broken down into its phonetics, the pronunciation begins with one of those odd, half-swallowed syllables that comes out to “guh-YOOZ-eh”, with just a bare hint of that “eh” on the end, which is the proper Belgian way of saying it. But for purposes of our dumbed-down, non-Euro language facilities, saying “GOOZ-uh” works just fine.
It’s our annual post conference wrapup and we hit the latest in beer news, look at some new books and revisit some really old brews. And then in the lounge, Drew sits down with the iconic craft brew veteran, Alan Sprints of Hair of the Dog. We taste some beers and talk about his unqiue take on building beers. There’s even one beer that Drew thought should be a mess, but was amazingly sublime. Want to hear more? Please click… HERE!
I’m standing in line at the liquor store. In one hand, I have a six-pack of Leinenkugel’s Summer Shandy. In the other, I have Short Pants Shandy from Bauhaus. The guy in front of me looks me up and down like a cartoon wolf.
I asked to wait for this to be published until after I got the results because I didn’t want there to be even the slightest chance I’d influence scoring. I want to thank the graders. They have a tough job and I, unintentionally, may have made it tougher. (See my grader comments at the end of the column.) I got a 72. Considering my experience I am by no means proud of that, but I do think they did well.
Do I have a problem with writing about moments in my life that some may think I should be embarrassed about? Apparently, in this case at least, not. And hopefully this might help those who haven’t taken it yet understand more about the tasting portion of the test.
This is partially a story of a beer judge sleuth trying to figure out what went wrong. Kudos to my personal Holmes who outsmarted her not as clever as Sherlock husband. Millie set me on the right path: as always. (Sometimes? Maybe? Or “maybe” I should stop digging a hole for myself and get on with the story?)
I’m BJCP legacy Certified, but I have never been happy with my tasting score. Both times I took it I focused way too much on defects so my final score was in the 60s. On the written exam I did better, obviously.
When I came home from the Adirondacks in November I found out I had a chance to retake in December, so every day I studied the 2015 Guidelines and judged beer at home. I did this for many reasons. Without the Guidelines my memory is what it is. It’s always been weird what sticks in my head and what doesn’t. And because my writing sucks I wanted to work on that. My elementary teachers passed me because they could see how hard I was trying. I have Gene Wilder’s Blazing Saddles writing hand. Continue reading “A Beer Judge’s Diary: How I Studied for 6 Months, Drove 600 Miles and STILL Botched the Exam”
It’s HomeBrewCon Time (ok, it was HomeBrewCon time last week. We’re barely recovered!) In this special live episode we cover a lot of ground including AHA news with Gary Glass, New Zealand Brewing, sample beers from Chile, dig deep into hops with YCH, talk winning with Oregon Homebrewer of the Year, taco beer with Texas Brewing, drop lager results and revisit T-90/Cryo, Niko’s back, Brewcraft has a ton of great stuff on deck and we close talking to Charlie P on his retirement tour! Phew!