CLEVELAND, Ohio – The signs are up. The murals are painted. The bar is installed. The vats are polished and the fermentation tanks are ready to go.

Hub 55 owner Rick Semersky is ready to get brewing. And he’s not the only one excited about progress at his upcoming Goldhorn Brewery on East 55th Street.

“If I had a dollar for everyone who asked me when the brewery is going to be open … well, I wouldn’t need to open the brewery,” says Semersky with a laugh.

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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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As everyone knows, lambic is fermented by “wild yeast and bacteria”. But what does that actually mean? What yeast? And what bacteria? This is not an easy question to answer, but last year a study attempting to answer this was published. The results are interesting in several different ways, so let’s take a look.

Let’s consider what they’re doing first. A batch of lambic is fermented in a fairly big stack of wooden casks piled on top of one another. It stays there for one to three years. The task of the researchers was to say what microorganisms are in there. This is non-trivial when a thousandth of a liter can contain 10 million microorganisms, or even more, and these are unlikely to be evenly distributed in the fermenting beer. A further challenge is that, obviously, these critters are too small to be seen, except with a microscope, and too many to be counted.

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Profiled by Maria Devan

It’s dark but handsome and pours to style. Copper. Darker than the rest of the pumpkin ales you have seen I bet. Thin tan head that falls fast. Smells good. Modest malt nose heady with some cinnamon and nutmeg in the background. Taste is disappointing. Wet finish, loose body, and watery. No finish no flavor. what happened? As it warms you see a big wet citric flavor on that spice and what happened to the malt which does actually linger mysteriously. This is missing a malt stance. The malt fell apart and what I am drinking is the hops character which is tantalizing. Citric, juicy but not any bitterness is coming through. When I see the spice on the palate I think that is perfect but the malt is missing. Woody hop. There is pumpkin in it and you can taste it there is acidity.

4

Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

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Maria Devan lives in Ithaca, NY and is a great beer writer. That’s Maria in the middle. The other two are not, but they are lucky to have her as a friend. She also recently judged for the first time as a beer judge with Certified beer judge Brent Blanchard, and stewarded for PGA editor Ken Carman, also Certified. Oh, and shared a scary ride home to Ithaca with the latter where Ken got REALLY sleepy. Sorry, Maria.

WASHINGTON (Reuters) – The U.S. Justice Department is probing allegations that Anheuser-Busch InBev (ABI.BR) is seeking to curb competition in the beer market by buying distributors, making it harder for fast-growing craft brewers to get their products on store shelves, according to three people familiar with the matter.

In the past few months, the world’s largest brewer has rattled the craft beer world by striking deals for five distributors in three states. Many states require brewers to use distributors to sell their product, and once AB InBev buys a distributor, craft companies say they find that they can’t distribute their beer as easily and sales growth stalls.

Antitrust regulators are also reviewing craft brewers’ claims that AB InBev pushes some independent distributors to only carry the company’s products and end their ties with the craft industry, two of the sources said, noting that the investigation was in its early stages. AB InBev’s purchase of several craft beer makers in recent years means that it is in a position to offer a greater variety of products itself.

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Today (Tuesday, September 1^st) cans of Actual Brewing’s Photon Light Lager will start hitting the shelves of beer stores and supermarkets across Central Ohio.  Intrigued by a craft brewery that chooses not only to brew a light lager but put it in the spotlight, I headed out to Actual this past Friday to get the story behind the beer. At the end of what must have been a busy week Fred Lee and Zach Harper were kind enough to answer my questions and send me home with a six pack for further research.

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A popular Delaware beer with a cult following is taking on a private equity investor, the latest sign of craft beer’s growing clout in the industry.

New York private equity firm LNK Partners is taking a minority position in Dogfish Head Brewery, according to the BeerNet blog. The company and the private equity firm did not return calls for comment.

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The alcoholic beverage made by fermenting the juice of crushed and pressed apples has different names depending on where it’s produced, but all you need to know is this apple-based drink is the absolute perfect beverage to transition from late summer into early autumn.

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