Author: Professor Good Ales

Bruges is one of my favourite cities in Europe. Ethereal cobblestone lanes, canals, medieval Flemish architecture, magnificent squares, a towering belfry, secluded parks, and even a few windmills make for an enchanting ambience you won’t find in many other cities. And there’s no shortage of churches and museums for those who like a shot of culture as a prelude to their beer. Speaking of which, Bruges’ narrow alleys conceal many a hidden oasis where you can relax from the hard work of sightseeing and eating all that Belgian chocolate.

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All good chefs know that the appearance and presentation of food is just as important as the flavor. If a steak is an unappetizing shade of gray, it will seldom be appreciated, even if it’s delicious. It’s the same with beer; a great deal of the perception and appreciation of beer comes from the way it looks. Everyone likes to see a sparkling, clear European pilsner, Oktoberfest, or pale ale, and even dark styles such as stout and porter look a lot better when they are clear black instead of muddy brown.

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Just ninety minutes from Munich by train, Regensburg is an eminently walkable city where you’re never far from a brewery, beer garden, or Bierkeller. It’s also an ideal base for visiting Kloster Weltenburg and Schneider Weisse in Kelheim, and for exploring the woodlands cradling the Zoigl tradition of the Oberpfalz. Though not a beer pilgrimage site like Munich or Bamberg, Regensburg boasts nearly half a dozen breweries, a Bierkeller, and the famous Wurstlkuchl, a tiny Bratwurst house adjacent to the Stone Bridge. But it’s Regensburg’s riverside beer gardens that really shine. Both the Spitalbrauerei and Alte Linde beer gardens serve up stunning views of the cathedral, the Stone Bridge, and the medieval Altstadt — some of the best beer garden views anywhere in Germany.

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Ayinger is affectionately known as Munich’s “country brewery,” and it’s easy to see why. When you take the train out from Munich, the cityscape gives way to the industrial margins of the city, and then suddenly you’re on a broad green plain with gently rolling hills to the north and the snowy crenellations of the Alps to the south. A mere half an hour from the city, Aying hits the spot for slowing down to relax in the countryside with a beer or three.

The brewery rises up on the outskirts of this idyllic village where wooden chalets with an Alpine flair cluster around an onion-domed church as white as the driven snow. Aying and its brewery present a study in contrasts. You can tuck into hearty Bavarian fare like Tellerfleisch (boiled brisket with stewed vegetables and horseradish) or Käsespätzle (highly recommended!) in the rustic surroundings of the Ayinger Bräustüberl in the center of the village. But the delicious beers accompanying the traditional food come from a state-of-the-art production facility that seems light years from the carved wooden balconies and flower boxes that dot the town.

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San Francisco (CNN Business)Carbon dioxide is a precious commodity in brewing. The gas is what gives beer its fizz.

Although literally tons of it are produced during fermentation, CO2 is not easy or cheap for small brewers to capture, so it’s often vented into the atmosphere. Instead of grabbing that CO2 to carbonate beer, tanks of CO2 are trucked in from across the country to meet brewers’ needs.
Earthly Labs, a startup out of Texas, hopes to change that. The company wants to establish a recycling loop via a fridge-sized machine named CiCi — shorthand for “carbon capture” — that allows small breweries to trap their CO2, use it to carbonate their beers and potentially sell extra gas to others who need it.

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When Jagged Mountain Craft Brewery in Denver, Colorado, released their new milk stout last fall, brewers from across the country came pouring into their tap room to try it. Sure, it was the same weekend as the Great American Beer Festival, so representatives from more than 800 breweries were already beer hopping their way through the Mile High City. But the crush of pint-pouring peers was lured in by word that Jagged Mountain’s freshest beer was brewed with lactose, peanut butter, and salt to mimic a candy that is revered within the brewing community.

“It seemed like the perfect inside joke,” says Jagged Mountain head brewer Alyssa Thorpe.

The sweet in question is the Salted Nut Roll: a Depression-era candy from Minnesota that, while little-known outside the Midwest, has literally and figuratively fueled the modern craft beer industry in the United States.

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COVID-19 dealt a major blow to Charlotte’s brewers, which couldn’t get beer out to their retail accounts and could only sell to-go out of their taprooms during the shelter-in-place order.

As difficult as it has been for brewers, there have been silver linings for consumers. Online ordering and curbside pickup have made it easier than ever to pick up beers; core beers that were never available in cans now are; and some breweries even sold kegs to consumers at steep discounts.

And now, COVID-19 seems to have ushered in the summer of lager.

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This is SO tiresome-PGA
On Friday it was reported that Stone Brewing (Escondido, CA) sent a Cease & Desist to Sawstone Brewing Co. in Morehead, Kentucky.

Patrick Fannin of Dreaming Creek Brewery in Richmond, KY sent out a thread of tweets explaining the situation:

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