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South Carolina is on the verge of passing the most progressive craft beer production laws in the country, industry advocates say — a prospect that just three weeks ago was virtually unthinkable.

The “Stone Bill” — an effort to loosen Prohibition-era beer laws to attract San Diego-based Stone Brewing Co.’s $31 million eastward expansion — has already been approved by the state House of Representatives.

On Thursday, the state Senate assigned the bill to a six-member conference committee that is expected to meet as early as next week to iron out details.

Half of the committee’s House and Senate members sponsored the bill, said Wesley Donehue, a political consultant for the South Carolina Brewers Association.

“We made magic happen,” Donehue told The Greenville News on Thursday. “To pass a bill this fast in South Carolina is something I’ve not seen, especially when it comes to alcohol. It’s pretty insane.”

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(San Diego County, CA) – There is a developing situation in San Diego County in which temperatures have topped 100 degrees and multiple wildfires sparked starting on Tuesday, a couple in the vicinity of breweries in the region.

California’s governor has declared a state of emergency for the county in which thousands of acres have burned, millions of dollars of damage have been caused and thousands have been displaced from homes.

The origin of the fires are being investigated for suspicious activity.

Here is the latest as it pertains to those breweries…

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There was once a time when it was easy to throw around the term “craft beer” and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.

But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling “crafty” knockoff beers in an attempt to lure customers from the craft beer market.

Part of the confusion over what craft beer means has come from within the craft beer community itself. The , a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.

In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its “flagship” beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.

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Profiled by Maria Devan for PGA

Thank you Nathan Warman

Pours brick orange with a soft golden hue and a thin head of khaki foam that fell quickly and left a bit of a ring and some slippery lace as it drank.

Nose is a blast of dank herbal, tropical mango and sexy caramel. There’s some sweet earth underneath it all and some citric tartness on top. There’s even a moment of peppery spice before you discover the earthy Christmas tree pine.

Taste is intense. Firm malt lays down deliberately and fully on the palate creating a sweet canvas for an eminent ripe mango with a splash of grapefruit. The herbal is pungent and leafy and the pine is earthy and steadfast. All these flavors roil and roll, reaching their individual peaks while the malt stands firm and unmoving. In fact it creeps forward with a bit more earth to remind you that Armageddon is coming. Then it strikes! The bitter. It’s a stronger hop bitter than it actually seems because of the staunch malt and it lasts well into the finish with some stickiness and a bit of resin to coat the throat and leave a lingering caramel in the aftertaste. The fruit has been removed from you and this is the end of time.

This beer is not what I was expecting. It is the definition of intense. For an DIPA it is truly complex and that is rare. Layered, lasting, urgent, forceful. This is no shy beer. I love it!

4.5

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 frequent reviewer of beer and a beer lover deluxe.

 

We happen to be right in the middle of American Craft Beer Week, which celebrates those smaller, independent breweries that make beer so much more pleasurable to drink than the usual suspects. If you’re missing Las Vegas this week, fear not, the rest of the year is a great time to drink good beers here as well. Check out these five spots to sip some small batch brews in town.

Barley’s Casino & Brewing Company

Make your way off-Strip to the area’s oldest brew pub, which even has its own brewmaster, Jeff “Bubba” Amas, on hand to make recommendations or talk beer with you. The bar has a selection of its own recipes on tap named for familiar Las Vegas local landmarks, such as Blue Diamond Beer and Red Rock Oktoberfest Lager, but don’t let the quaintness of the names fool you: these are serious beers that have earned Barley’s and Bubba several awards. On June 2, celebrate National Bubba Day here with the beer maker himself, as he taps his namesake Hopped Up Lager at 5 p.m., you’ll score yourself a free beer just for showing up. 4500 E. Sunset Rd., 702-458-2739, wildfire.sclv.com

Five50 Pizza Bar

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The craft beer business is booming, but one of the nation’s biggest alcoholic beverage companies has no plans to get in on the action.

Rob Sands, chief executive of beer and wine distributor Constellation Brands (STZ), is not interested in buying up any of the nearly 2,500 craft breweries that have sprung up across the nation in recent years.

“People expect one of the big guys to get in and roll up the craft business,” Sands said in a recent interview. “But it’s not clear that’s a good strategy.”

For fans of locally made beer, that may come as a bit of a relief. But it’s also a bit surprising considering the explosive growth craft beers have experienced in recent years.

Related: Small craft breweries hit it big

Craft beers made up nearly 8% of the overall beer market by volume in 2013, up from 3.7% in 2007, according to the Brewers Association. The group estimates that craft brews had a retail value of $14.3 billion last year.

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It seems unthinkable in today’s world of double and triple IPAs that much of beer’s evolution took place without hops at all. It’s true — for nearly 8,000 years brewers made beer with of a variety of other herbs, spices and plants like Juniper, coriander, spruce and rosemary as preservatives and flavorings agents. This hopless drink is now called Gruit or Grut. Though there aren’t many brewers making beer without hops today, if you’re really interested in finding out what it tastes like, German brewers Professor Fritz Briem make an excellent one called 18th Century Grut Bier.

Our current brew obsession has a lot to do with the wide range of incredible flavors and aromas imparted by different kinds of hops. There’s also a common misconception that all hops are bitter, which is far from true. Hop profiles are incredibly diverse, from the intense tropical and citrus fruits of Citra hops to the white wine and gooseberry flavor imparted by Nelson Sauvin. Check out 13 other things you probably didn’t know about the best thing to happen to beer since water:

1. These Hops Sure are Pliny
You’ve heard the name in Russian River’s iconic IPA, but who was Pliny and why is he so important to one of the best-rated beers in craft brewing history? Well all those hoppy beers you love? Thank Pliny the Elder himself! He was the first recorded description of hops in his early encyclopedia “Naturalis Historia” published around 80 AD. Interesting to note: If not for his fate via Mount Vesuvius, he might have taught us so much more.

2. Hoppy Beer Comes from France

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Profiled by Maria Devan for PGA

Nixon said I am not a crook and I am saying “I am not a homer.”

Gosh this was a fantastic sour beer. i waited for the hype of the release to die down and then went to the bottle I had in the fridge. Beautiful appearance. Hazy , golden. As though someone had taken the sun out of the sky and put it in the glass. Fizzy fat head of off white foam that popped and did not last.

Nose is striking! It’s as though they have bottled sweet and fresh air. It’s pristine with a touch of woody sweetness. The kiND of sweetness that would attract a bumble bee to wood. Some brett and a bit of bread. These do no compete in this beer. The funk is funky and light and the bread has a bit of honey and both are content to be equal. Then the fruit. Lemon and mango. The lemon is rendered into this beer perfectly with all it’s facets, from tart and sour lemon juice to the sweet peel. The surprise is the tropical mango. At first it shows itself like a bit of tartness and you raise an eyebrow but as the beer warms it appears to ripen right before your eyes.

This beer has a vinegary backnote and beautifully bold acidity that is ultimately enveloped by deep sweetness that cannot compete with the earthiness. If you will notice, my tasting notes have no distinction between nose and taste. That’s damn fine beer that lives right up to itself in every way. This beer creates tension on the palate like the best and most boldy acidic red wine and it is succulent and invigorating! I love this!

Thank you @cavedave for taking me to the release for this beer where I met lots of people whom I hope to see much more of.

4.5

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.”

___________________________________________Beer HERE

Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.

Profiled by Maria Devan for PGA

This beer poured a murky dark brown with a thin loose head of foam that fell before I even picked up the glass.

Nose is lovely. Mellow and spicy rye. Deep but not too bold. A light airy wood and a modest sweet whiskey. Dry dark fruit like raisins, nuts and a touch of expansive malt sweetness like toffee and caramel. A fragrant bit of vanilla and I can’t wait to taste this.

Taste is lovely. Spicy rye that has become modest with a bit of age and from the oak barrel. Deep and tall rye flavor that is not unbounded like most rye ales but rather proper and containing all it’s loveliness so that you can have it but so that it does not overrun the other flavors. A touch of smooth vanilla and airy wood. A surprise in some brilliant tart cherry. The cherry really enlivens the palate and lets you taste all the malt sweetness by contrast. The mouthfeel is surprisingly light with some tiny prickly bubbles in the finish. A small warming form the alcohol Smooth and very mellow.

This one awesome beer.

4.5

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.”

___________________________________________Beer HERE

Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.

It’s an unlikely beer-drinking toast: “Here’s to El-Tee-Pee-Won!” Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell food science research, is just the right amount and kind of barley lipid transfer protein No. 1, aka LTP1.

Bitter compounds found in hops, like iso-alpha acids, are important to brewers, says Cornell’s Karl J. Siebert, principal investigator and author of “Recent Discoveries in Beer Foam,” set for publication in next issue of the Journal of the American Society of Brewing Chemists.

“Dissolved gases in the beer – carbon dioxide and, in some instances, nitrogen – play a role. So do acidity, some ions, ethanol levels, viscosity and numerous other factors that have been tried by brewers and scientifically tested,” says Siebert, professor of food science and technology at the New York State Agricultural xperiment Station in Geneva, N.Y. “But LTP1 is the key to perfect beer foam.”

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