Inspection- Beer-y Interesting Controversy
Since, once again, we head into craft beer sue-land, here’s an archive edition of the column on the first, recent, controversy.-PGA
Have you noticed how some controversies morph and the drama eventually seems to become more drama queen?
Have you noticed that maybe it’s serving those who do “battle” well: people are clicking on sites like mad, product is headed out the door even faster?
Ever wonder if that was the plan by both sides all along? Continue reading “Inspection- Beer-y Interesting Controversy”
The 7 Beer Trends You Need to Know This Spring
Despite rumblings that we might be approaching a saturation point, America’s craft-brewing boom hasn’t slowed down a bit — there are now more than 3,000 breweries operating across the U.S., and the number continues to grow. It’s great for beer lovers, who get to choose from an increasing number of varieties. From brews inspired by ancient styles to entirely novel blends, here are seven hot U.S. beer trends to watch.
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Austin: Twenty Beers and Breweries You Won’t Want to Miss
Written by Franz Hofer for A Tempest in a Tankard
Another edition of SXSW is upon us. If you’re from out of town, or even if you live in Austin, the plethora of excellent craft beer possibilities can make drink decisions a little daunting. But fear not. I’ve put together a list of some of my favourites so you can easily find both the finest beers and purveyors of those brews.
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The 16 Best Breweries in the Northeast
Among the MANY they missed-PGA
The Northeast is known for lots of things: massive snowfall that cripples your ability to think and makes you cold and depressed for weeks on end to the point where you look at the sky and start screaming at God… and blueberries. Great blueberries. But it’s also a cauldron of creativity when it comes to brewing beer, thanks to a long history of craft innovation. To that point, I’ve selected the 16 breweries I think put out the best, most creative, highest quality beers in the region. After all, you’ve got to have something to drink with those blueberries.
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Weekly Mix Pack: Fakery, Extinct Beer, and Reefer Madness
This was a big week! Daylight Savings Time started, temperatures climbed above freezing for many parts of the country, and it finally became acceptable to drink one of the Spring seasonals that breweries have been pushing on us since early February. Jerks. Let’s take a look at some the most interesting beer stories we’ve come across in the past week!
1. Looking at Tomorrow’s Extinct Beer Styles Today
Beer is old enough that most styles that have ever existed are now extinct. While it’s hard to imagine, some of the very styles that are right now at the peak of their popularity will likely inevitably become relics at some point. Jeff Alworth ponders which of our current beers will eventually become recipes that a future Sam Calagione-type will try to recreate some day far in the future.
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THAT’S BEER!!!!!!!!
Small Sylva brewery in big trademark dispute
HERE WE GO AGAIN-PGA
Innovation Brewing of Sylva makes only about 500 barrels of beer a year, mostly sold in Jackson County. But size doesn’t matter in a tough trademark dispute with the much bigger Bell’s Brewery of Kalamazoo, Michigan, which made more than 310,000 barrels last year.
Bell’s has filed a federal action against Innovation over the use of its name. Bell’s says its unregistered advertising slogan “bottling innovation since 1985” could lead to confusion with customers. While the slogan is used on bumper stickers, it’s not present on any of the brewery’s beer packaging.
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Beer Profile: Well’s Sticky Toffee Pudding Ale
Profiled by Ken Carman for PGA
This exactly what the label says: as if someone made a sticky toffee pudding beer.
Yes, it’s a one note, novelty, brew, but that one note is perfect. I wouldn’t drink bottle after bottle, it could get boring. But it’s, essentially, a desert beer.
Toffee tan with great clarity, though the gravity provides some distortion. Big bubble head with some small and pillow.
Nose- caramel and toffee Aroma same with malt behind that.
Mouthfeel is like a liquid version of somewhat sweet sticky pudding: caramel with a viscosity reminiscent of the caramel pudding I had as a kid. No hops sensed.
Heavy side of medium body. Taste tad sweet: just right for pudding. Caramel lightly carbonated, but this is not candy. Luxurious, rich.
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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Ken Carman was born of a deity named Bill many moons ago when his wife Winnie was fermenting well at the time. He is a beer judge, beer writer and reviewer of brew-based business, beer commentator and BEER GOD. Do not challenge the one who ate too many hops one year, hence the green pigment you see to the left!
5 little-known facts about women’s role in brewing history
Beer and women.  Women and beer.  Nowadays, when you think of the two, you probably fall in line with what’s shown in commercials: a manly drink with bold flavors brought to you by buxom, scantily-clad ladies. While that all sounds like a good time, it really couldn’t be further from the truth of beer’s origins and how brewing was throughout most of history. Most people wouldn’t think that brewing beer was originally a woman’s responsibility or something that fell within the homemaker’s domain. So, in honor of International Women’s day this March 8th, let’s take a look back at the history of beer and see just what kind of role women played in it.
1. Beer led to Civilization, and women were its brewers
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