Professor Good Ales

Ahead of International Women’s Day, and to celebrate the 100th anniversary of the 19th amendment, nine pioneering and innovative women in craft beer gathered at a media event in Manhattan Thursday, March 5. During the event, organized by the Brewers Association, publisher of CraftBeer.com, the brewery leaders talked about the beer community, mentoring, and the value of building strong relationships.

From Mari Kemper, who opened Thomas Kemper Brewing in Seattle with her husband in 1984 and now co-owns Chuckanut Brewery & Kitchen in Bellingham, to Tamil Maldonado Vega, who launched Raices Brewing in Denver five months ago, nine women reflected on topics ranging from the need for gluten-free beer to the surprising number of women working in Mexico and Turkey’s craft brewing industries. That said, much of the session revolved around ways the women make their US-based businesses more inclusive to females and ways they recommend women get ahead in their careers.

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Minneapolis-headquartered Indeed Brewing has struggled with internal bias against female employees and fostered an “‘us vs. them’ mentality” between leadership and rank-and-file staff, according to the findings of an external HR investigation the company published on its website last week.

To combat this, Indeed said it plans to hire a people and communities leader via a search that has already begun, overhaul its internal operations system, develop a management training program, and realign the internal company vision.

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(Buellton, CA) – From the fields of Poland to the coast of California comes UnderCurrants — an inaugural cross-continental wild beer from Firestone Walker’s Barrelworks.

“We have been toying around with the idea of a currant-infused beer for several years now,” said Barrelworks’ Master Blender Jim Crooks. “We finally decided to strike when we were able to score beautiful whole black currants from a farmer in Poland, which is renowned as one of the world’s finest currant-growing regions.”

The result is a wildly flavorful beer that is bursting with rich currant goodness.

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Though overall sales dropped in 2020, the American beer market was still valued at over $94 billion last year, according to the Brewer’s Association.

Beer has been a ubiquitous part of the American story since the earliest days and continues to be one of our nation’s most popular drinks today. As such, any ranking of the best beers in America is sure to create controversy. So we’re creating this list with taste as only one of many factors taken into account, and with things like sales volume, quality of ingredients, awards won, and other metrics all weighed as well.

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By Dylan Baldwin

Left = Oxidized and flat (cap didn’t seal)
Right = 👍🏼

This was not meant to be a comparison of identical beers, but simply a difference of carbonation in the pour between two hefeweizens from the same brewery (I realize I’m not a photographer).

As can be seen in the image on the left, this beer has no head and tasted of stale cardboard. Upon further inspection, I noticed the date stamp on the bottle said, “030920”.

The image on the right shows a beer with great carb and tasted delicious, as it should.

Written by Franz Hofer

Bruges is Brussels’ alter ego. Swans floating languidly on canals, quiet cobblestone lanes, and magnificent Flemish architecture add up to a far cry from the gritty bustle of Brussels. But in things beer, the two cities are equals. Bruges boasts a few breweries and dozens of beer cafes, some of them world-class establishments like the ethereal Vlissinghe and the classy De Garre.

Aside from the buzz of conversation, one of the first things you’ll notice when you step inside the Beertje is the myriad glasses hanging above the bar like a forest of stalactites, a sure sign that the place takes the art of beer presentation seriously.

What started as a hundred-strong beer list when the “Little Bear” opened its doors in 1983 quickly evolved into a veritable compendium of beers some three hundred strong — one of the most well-rounded lists in Belgium. The selection runs the gamut from Belgian standards to plucky brewers who have taken a page out of the craft beer playbook.

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Be aware this article seems to be from a seller of enzymes-PGA

It is no secret that making consistent, top-quality product requires the highest level of attention, detailed knowledge, and a dedication to craft. Equipment, personnel, and ingredients are selected for optimal performance. However, when circumstances are less than ideal, every resource must be tapped to reach full potential. Supplemental enzymes offer some unique advantages in the brewing process, but is it cheating? Follow along as we explore the ethics of brewing with enzymes.

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Profiled by Ken Carman

From a classic Belgian brewery in the hills near Cooperstown, NY. Sits on the remains of the largest hop field in New York State back when most hops came from New York: 1800’s, early 1900’s at best.

Appearance: Hazy yellow, probably about 4 SRM. Nice size foam head that fades slowly into slight wisp on meniscus and solid cordon (edge) ring around glass. Great glass foam cling. Hazy enough to have no clarity.

Aroma: Classic grapefruit-like hop nose dominates, pale malt way behind that. Smells sweet like my nose bit into a juicy grapefruit with the slightest rind sense. Slightly fruity sweet.

Taste: Finishes slightly dry as if actual fruit was fermented faintly dry, no off tastes. Still there’s also a slight sweet sense. What lingers is the alcohol which is neither hot nor harsh in any sense. Just what one would expect from a double style IPA. The dominant sense is still the grapefruit-ish hops, but the malt body and alcohol back this up. Firm, yet not overwhelming bitter.

Mouthfeel: firm moderate carbonation, medium body heading towards heavy. Fruity hop sense coats roof of mouth and lingers. Body substantial enough to be a little chewy.

Overall: Hard to find fault here. If you are looking for a Double IPA with a slight New England twist this is it. My only criticism is for New England I’d want a little less focus on bitter and more on fruit, but this is a minor concern when it comes to judging, The slight twist to the style covers it: still within parameters.

I recommend.

Untappd: 3.9 out of 5
BA: 89

4.4

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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