Author: Professor Good Ales

Boulder, CO • April 14, 2010—The Brewers Association, the not-for-profit trade group that tabulates production statistics for U.S. breweries, released its annual lists reporting the top 50 brewing companies in the country, based on 2009 beer sales volume. The two lists are the Top 50 Craft Brewing Companies, comprising small and independent craft brewers,¹ and the Top 50 Overall Brewing Companies.  The Top 50 Overall Brewing Companies list contains 76 percent craft brewing companies.

“Beer lovers continue to find great value and enjoyment in fuller flavored craft beers,” said Paul Gatza, director of the Brewers Association. “Americans have an increasing appreciation of craft beers, and the growing number of brewers behind them.”

Top 50 Craft Brewing Companies
(Based on 2009 beer sales volume)

Continue reading “Brewers Association Releases 2009 Top 50 Breweries Lists”

Image courtesy cdis.missouri.edu

Written by Andrea Kirkby for Suite 101.com

One of the great pleasures of traveling in Germany is drinking the local beer, particularly in summer when the beer gardens are open. But to make the most of your experience you do need to know the ropes; beer halls don’t work quite like pubs.

First of all, drinking hours are different. Many beer gardens and beer halls, particularly brewpubs, don’t open until the late afternoon during the week, though they may stay open till one in the morning or even later.

Secondly, the regulars are very protective of their space. If you see a brass plaque over a table, don’t sit there. The brass plaque isn’t there to say ‘Karl Marx drank here’ or commemorate past glories. It marks the table as a Stammtisch, the meeting place of a regular club or group of drinkers.

However, the public tables are there to be shared. Don’t feel awkward about heading for free spaces on a table that’s otherwise occupied – just ask if the seats are free (‘frei’) or occupied (‘besetzt’).

How to order your beer depends on the venue. In a beer hall, don’t head for the bar – you will be served at the table. In a large beer garden, on the other hand, you may need to head for the central beer pouring point. Pay the cashier first, find a mug, and take the ticket and the mug together to the pourer. Get ready to catch your mug as it slides along the bar – this is speedy pouring, not elegant service!

In beer gardens or at street festivals, you may be asked for a deposit (‘Pfand’) for the mug. Don’t forget to take the mug back and reclaim your money.

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Courtesy the BBC

Carlsberg workers in Copenhagen have gone on strike against new rules that restrict the amount of free beer they can consume during their working day. Regulations brought in at the start of the month stipulate that workers are no longer allowed beer throughout the day, and can now only drink at lunchtime. Workers claim they were not consulted on the changes, which is why more than 250 have decided to strike in protest.

Carlsberg said it would not be reversing the new policy.

“Carlsberg has pulled something over the heads of the workers. They won’t have a dialogue with us,” said Michael Christiansen, representing the striking employees. “We have never had a problem with accidents or anything with alcohol involved.”

The strike has affected beer deliveries into the Danish capital as delivery drivers have gone on strike in sympathy with their co-workers. The strike began on Wednesday.

“For those who are big suckers for da Gueuze pucker.”

Written by Ye Olde Scribe

Egads! Scribe is in love. Did someone brew a beer as a portrait of YOS? As any of his beloved readers might say, Scribe’s writings are humorously sour and satirically pungent and use tongue tangy parody to grow more than a hair a day on your chest.

Such is Oude Gueuze, brewed by Hanssens Artisanaal in Dworp, Belgium, to the palette.

For those not in the know a Gueuze is a carefully blended ale using various Lambics of various ages: usually 1-3. This beer is describes in various terms that seem unpalatable by such as the BJCP, AHA and MBBSS: The Mythical Belgian Beer Sucking Society. No, that last one wasn’t real. Twere a JOKE!

Here’s Scribe’s take: sour nose with slight malt and no hops. Hops would distract. A slight haze. Light gold. The head hangs on like the taste: a bulldog bite to the tongue. Very balanced. A bit “horsey” to taste: and Scribe knows that sounds horrible. After all: who wants to lick a horse’s ^%$# except horse-o-holics? (Yeah, tis a sick perversion that involves much unmentionable oral acts: hence the age old disease “hoof in mouth.”)

If that fabled old horse gets sent to that factory, instead of crying: going “Boohoo” does he “Gluehoo?” Now THERE’S a joke that sticks to your… horse’s… ribs!

The only criticism here is Scribe wishes even this classic brewer of Gueuze could make up their minds how to spell it. Scribe’s bottle says “Gueuze.” The picture: Geuze. Scribe has gander-ed upon many various variations on spelling whatever the hell the real spelling is. If a classic brewer of the style can’t decide, who can?

Scribe could swear there’s rhubarb in here. It’s almost as if the rhubarb sour is STALKING him. Decent carbonation. Light yellow.

If you want unique and sour, tis da beer for you.

Written by Beersage for beernews.org

North Yorkshire, England) – Samuel Smith Yorkshire Stingo, a beer of historic proportions, will ship to the U.S. through Merchant du Vin later this year. According to the back label pictured below, the beer is billed to have a rather interesting flavor profile: “fruit, raisin, treacle toffee, Christmas pudding and slight oaky flavours.” In part due to the extensive aging in oak casks for over a year, the beer has an ABV level of 8%. This would appear to make Yorkshire Stingo the second biggest (ABV-wise) commercial beer ever produced for the old brewery. It is brewed with a traditional method once popular in England using Yorkshire Squares. There is a full write-up for brewing history buffs at the Merchant du Vin site.

Label approvals also came through for Samuel Smith Organic Raspberry, Cherry, and Strawberry Fruit beers this week.

Picture blow up/simulated caning and beer courtesy Wiki. Malaysian flag: flags of.net

(Sometimes it really is great to live in a more civilized country- Prof. GA)

KUALA LUMPUR, Apr. 1, 2010 (Reuters) — Malaysia has dropped a caning sentence imposed on a woman for drinking beer, a case that has raised concerns of intolerance in the mainly Muslim country. Shukarno Mutalib, the father of the 32-year-old woman, told Reuters he had received a letter from Islamic authorities indicating the caning has been replaced by another penalty, but few details had been given.

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Written by Ben Bourgeois for LSU Student Media and houmatoday.com

With his hitch in the United States Navy at an end, Kirk Coco saw the need to help his native city of New Orleans recover from the aftermath of Hurricane Katrina.

When the devastating hurricane swarmed the Gulf Coast in 2005, Coco decided to return home and start a business that would stimulate the city’s economy. But the business he decided to start was one with no current example in New Orleans – a microbrewery.

“Well I moved back after Katrina because I wanted to start a business and create jobs,” said Coco, a New Orleans native. “Brewing was not even close to the front of my mind at the time.”

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The original profile on this can be found HERE– Prof. GA

Image courtesy flickr.com

Style: Stout
Part of the 30 anniversary series at Sierra Nevada

By Ken Carman

You may remember I just profiled this beer. I had never had it on tap. This weekend my good friend, beer buddy and broaster of chicken extraordinaire, Drew Patterson, took me to Sergio’s World Beers in Louisville as I was traveling northward to perform in southern Ohio. After tasting it I E-mailed the Professor this update.

I was amazed at how the darker; almost brooding, more “Extra” than Extra Stout, or perhaps black patent-ish malt sense, that made me claim it was not a Stout for all, mellowed on tap. Not unexpected, but pleasing none the less. The only thing better would have been to have it on nitro or… better yet: hand pulled. My advise; if you can, get it on tap.

As far as Sergios goes, expect an article on it in the future: maybe the next few weeks if I do get a chance to stop by this month. After this month expect to hear more about brewpubs and brew activities in the great northeast. Having been to many multi-tap bars and restaurants, I promise you this Sergios is special and deserves more than this brief mention.

Sergio’s World Beers
1605 Story Ave.
Louisville, KY 40206 ·
Parking: 1553 Frankfort Ave.
Phone: (502) 618-BEER (2337)

“In IPA lore, less isn’t more! Want a hoppy day? You could get Six Hop IPA.”

Image courtesy beernews.org

Not the most hoppy IPA ever, but delightful: and Scribe means “IPA: American.” NOT Imperial. Scribe’s tongue tingled. Cascade? Yes. Amarillo? Guess not, but the sense was there. Scribe would suggest altering the hopping schedule just to make this IPA unfold like a fine hop drama. They all kind of blend together, but very enjoyable.

Other net info says: Cascade, Cluster, Perle, Sterling, Willamette and Tettnanger… and they use roasted barley? How… STOUT… of them.

Bronze, like a burnished statue. Hop and caramel malt aroma. A Caramel-like/Munich malt feel fills the mouth. A bit earthy in aroma, as well as citrus. Taste follows aroma like a faithful puppy dog. But Whole hog is no dog amongst IPAs.

From the Stevens Point Brewery in Stevens Point, WI.

Barrels of lambic beer at Brewery Hanssen

Jay R. Brooks for the Bay Area News Group

(This is a general introduction to Lambics, as a style. For more in-depth, please read Tom Becham’s recent article for Professor Good Ales- Prof. GA)

March may have come in like a lion, but with any luck, it will go out like a lambic. Lambics are an unusual style of beer brewed exclusively in Belgium. This almost winelike beer is unlike any other kind of beer in the world — and they’re perfect for the unpredictable weather of April, which is cool and breezy one moment and blisteringly hot the next.

But lambics are not easy-drinking beers and they can be a challenge to most palates. Many people drink them for the first time and think they’ve gone bad. They are often sour and can smell like a barnyard. But they are also some of the most complex and interesting beers being made today. Taking the time to understand and appreciate them may not be easy, but will give you a lifetime of enjoyment. They’re just that good.
Continue reading “Brooks on Beer: Out like a Lambic”