Category: Front Page

CLEVELAND, Ohio – What would you hope for after tasting more than 140 beers over three days? Rick Seibt of Willoughby Brewing Co. wanted one thing: A full beer.

“The only thing I was looking forward to was having one full pint of something,” he said about his first experience judging scores of beers at the annual Great American Beer Festival in Denver.

For several years, Seibt had been hoping to receive an invitation to judge at the event, which sells out minutes after tickets go on sale. More than 60,000 people attended this year, including a record 750 brewers and 3,500 beers available to taste. Judges award medals on the final day of the fest.

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It was winter 2010 and Vinnie Cilurzo noticed a line had formed outside of his Russian River Brewing Co. in Santa Rosa, California.

“My life changed that day,” Cilurzo recalls. “I went out and asked them what they were all waiting for.

“They were like ‘We are waiting for your beer, dummy.’ ”

It was the release party for the triple India pale ale called Pliny The Younger, an extremely hoppy beer that would sell out in one day. Now when Russian River releases the beer over a two-week period every February, people camp out in line for several hours.

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20. Ipswich Ale Brewery Oatmeal Stout
City: Ipswich, MA
ABV: 7%
The verdict: This brew from the underrated Ipswich struck us as a bit unusual for an oatmeal stout, and not quite as one might expect for the substyle. It’s not so creamy as you often get from the oat addition, but it does have the full body. Notably bitter, it’s unexpectedly hop-forward on the nose, which couples with the bitterness to create something closer to “black IPA lite” than expected. The dark side of the flavor palette comes through strongly, however, with lots of coffee and burnt, ashy roast. Dry and bitter, with big flavor and an assertive presence, it reminds us more of “American stout” than classic, British-inspired oatmeal stout, but it’s a very tasty and characterful beer.

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Drinking beer could prevent the damage of the brain cells, says a research carried out by Jianguo Fang and his colleagues of Lanzhou University’s school of chemistry. Drinking liquor is not a much appreciated practice in the past but partying has become a part of life these days. While the goodness of the wine is well known, it’s time to know something more about beer.

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Written by Franz Hofer for A Tempest in a Tankard

 I pause from reading the newspaper to take another sip of my coffee. A melange –– a Viennese classic coffee that goes by a French name sans the accent. A true mix: no single-origin beans here. This evening I’m experiencing a mélange as well: a mixture of the beloved Viennese pastime of wiling away the afternoon in an elegant setting with a coffee whose very name blurs its origins.

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Be prepared… a LOT of profanity. Believe his claim, but one must ask, “Are the socks actually to be used as silencers?” This guy has problems…

I loathe pumpkin beer. I loathe the fact it’s been elevated to such a cult-like status that it has caused a seasonal creep so severe it’s starting to make St. Nick and his 7 dwarfs jealous. Sure, holiday themed corporatizations may show up in late October, and now beers flavored by a seasonal gourd with spicing reminiscent of wintery pies and Yankee Candles are beginning to appear as early as mid-July.

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Comet Lovejoy lived up to its name by releasing large amounts of alcohol as well as a type of sugar into space, according to new observations by an international team. The discovery marks the first time ethyl alcohol, the same type in alcoholic beverages, has been observed in a comet. The finding adds to the evidence that comets could have been a source of the complex organic molecules necessary for the emergence of life.

“We found that comet Lovejoy was releasing as much alcohol as in at least 500 bottles of wine every second during its peak activity,” said Nicolas Biver of the Paris Observatory, France, lead author of a paper on the discovery published Oct. 23 in Science Advances. The team found 21 different organic molecules in gas from the comet, including ethyl alcohol and glycolaldehyde, a simple sugar.

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Almost all manufacturing processes result in a waste byproduct. The same is true for beer and coffee, two beverages that get many of us through the day. Unfortunately, much of the waste resulting from brewing both ends up in landfills.

3Dom, a company that produces material for 3D printers, has partnered with c2renew to create a beer-based filament called Buzzed made from those recycled waste products. c2renew is a biocomposite company that takes supposedly unusable material and makes it usable.

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