Welcome to (sign 400)
Millie 300 in front of brewhouse
Stairs 300(hazy pic)
Nice 400 size Interior upstairs shot
Mexican Microbrews Challenge Beer Giants, Fight for Space at Bar
From the Associated Press
MEXICO CITY — The craft brewers plotted their revolution
Their goal felt equally subversive: nothing less than the transformation of Mexico’s beer-loving culture into one that thirsts not for the mild flavors of Corona or Dos Equis, but for the richness of stouts, the dark body of double malts and the bitterness of India pale ales.
The brewers said they were fighting for choice: “Por la Cerveza Libre,†or “For the Liberated Beer.â€
“To choose what we consume based on our tastes, translates as free choice, a fundamental right of every person,†they wrote in a manifesto.
Even though Mexico is known worldwide for its beer, only two companies dominate the domestic market and determine what millions of people swig.
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East Valley Store a Home Base for Home Brew
The East Valley Tribune serves the east suburbs of Phoenix. This is a story of a love for good beer and dedicating one’s life to your love- PGA
Written by Dan Zeiger for The East Valley Tribune (eastvalleytribune.com)
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Not fond of the taste of most major-brand beers, Mel Corley opted to become a do-it-yourself brewer.
Eight years later, the Chandler resident and his next-door neighbor have mastered the art of making beer, with eight recipes of their own and a brewing calendar that enables them to tap lighter brews in the summer, heavier ones for the holiday season.
“We started with kits, but as you start making your own recipes, you’ll goof sometimes,†Corley said. “It will still be drinkable, but you pretty much know where you went wrong. You try to keep that to a minimum.
“Luckily for us, the beers usually have come out great the first time.â€
Corley and his neighbor, Rick Kessler, are examples that — as the old Miller slogan goes — if you have the time, you can have the beer, your way. As store prices for beer continue to climb, some drinkers have turned to home brewing as a cheaper, more flexible — and enjoyable — alternative.
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East End Brewing Co. Eyes Larimer Expansion
Another success story in craft beer world!-PGA
Written by Jason Cato for The Pittsburgh Tribune-Review
If one good beer deserves another, there is good news on tap for East End Brewing Co. lovers.
The Homewood craft beer maker is close to purchasing a building in Larimer that will increase its space from 4,000 square feet to 17,000 square feet. The new location at 6580 Frankstown Ave. is less than a mile from the current Susquehanna Street location.
“Where we are now, we’re in such a tight box that it’s hard to see where the end of the rainbow is,” said founder and owner Scott Smith. “With more room, the sky’s the limit. … We’ll instantly be able to double our production capacity, and that’s just the tip of the iceberg.”
The business started selling beer in December 2004 and now has two full-time employees, three part-time workers and a handful of volunteers. It has increased the amount of beer produced by 30 to 40 percent each year, Smith said.
Last year, East End Brewing Co. produced about 1,800 barrels of beer, Smith said. A barrel is 31 gallons.
“And right now, we’re turning away business through our distributors,” he said.
The 1,700 members of the craft brewing industry in the United States produced nearly 10 million barrels last year, according to the Colorado-based Brewers Association, a trade group for craft brewers.
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Love of Beer Reigns at Dark Lord Day
Written by Josh Noel for chicagotribune.com
On one of the most important days on the beer calendar, when fevered drinkers from across the U.S. travel to Munster, Ind., to buy one of the world’s rarest beers, the unthinkable happened.
Cradling a box of his newfound bounty, a man in jeans and a black jacket dropped a bottle of the day’s manna. The 22-ounce bottle of Dark Lord — a pitch black, high-alcohol stout made by Three Floyds Brewing for release this very day — shattered, its black frothy gold spreading across the asphalt and toward a sewer grate.
Hundreds of beer lovers saw it happen, some standing in a two-hour line to buy bottles of their own, others merely drinking and rejoicing in the office park surrounding the brewery. They were of a single mind.
“Boooooooooooooo!†the chorus shouted.
Sheepishly, silently, the man plucked the glass shards from the ground and moved on.
Then the thinkable happened.
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Brooks on Beer: Festival Season
Posted for our west coast readers- Prof. Goodales
Jay R. Brooks for the Bay Area News Group and mercurynews.com
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As the sunny California weather kicks into high gear, so too does festival season. Between the suds celebrations, brew fests and even a beer circus, there’s a craft beer festival nearly every weekend through the beginning of summer.
Here’s just a sampling:
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Brewers, Distributors Battle Over Beer-Contract Bill
“While this is a New York State story, the Professor is sure this is going on all over the country. Old story: big brewers attempt to limit, even put out of business, smaller brewers through distributors that often rely on those big brewers for their main bread and butter. Often by getting lawmakers to back them up with rules and regulations.”- The Professor
Small manufacturers push to revamp New York law that can lock them into deals with indifferent wholesalers.
After Brooklyn Brewery entered a contract with an upstate wholesaler to distribute its beer outside of the city, its upstate sales steadily increased for a few years. But the wholesaler began adding more craft breweries to its portfolio, and the Brooklyn company saw its sales slip, even as its wholesaler’s overall sales grew.
When the brewery tried to terminate its contract, the wholesaler sued under New York’s alcoholic beverage control law—which binds brewers to one distributor within a marketing region once an agreement is in place—Brooklyn Brewery shelled out more than $200,000 in legal fees and had to pay the wholesaler an undisclosed sum to get the divorce it wanted.
Brooklyn Brewery survived, but its president, Steve Hindy, said most small breweries in New York cannot afford the litigation required to dump a neglectful distributor.
“That kind of money would sink them,†he said.
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Beer Profile: Goose Island Sofie
Profile by Tom Becham
I’d been anxious to try a Goose Island beer. Any Goose Island beer. Until recently, they’d been almost completely unavailable in Southern California. The recent acquisition of Goose Island by AB-InBev may have something to do with their offerings now showing up on local shelves.
In any case, a bottle of Sofie recently caught my eye. The label states the beer is 80% Belgian Style Ale, 20% Belgian Style Ale aged in wine barrels with citrus peel, and that the beer is bottle-conditioned. Okay, so I knew before opening to expect a little funkiness from wild yeast or other bugs, and perhaps some oak flavors imparted from the barrel, along with the citrus. Kind of an odd mix one doesn’t find too often.
Upon pouring, I realized the beer looked something midway between a Belgian blond and pale. Yellow, with gold highlights that disappear when backlit. Hazy from the unfiltered character. Nice, bubbly but short-lived head.
The Goose Island website states this is a saison, but I didn’t get that from appearance or aroma, and only slightly by flavor.
The aroma of this beer has much less yeasty funkiness going on than one would expect, though it was still present and noticeable. There was also a pineapple jam quality to the aroma, combining the citrus and other fruity esters from the yeast.
The taste is what is truly distinctive about Sofie. Goose Island again claims this beer to have a champagne-like quality. Perhaps it does with aging, but this relatively new bottle didn’t approach that kind of flavor, really. Instead what I got was a fruity but slight maltiness up front. At mid-palate, the oak tannins and vanilla kicked in, with a counterpoint provided by the wild yeast. The finish was a slight citrus bite combined with a slight sweetness. In all, the overall impression was that of a Belgian blonde ale mixed with an Orange Muscat dessert wine. Not quite what Goose Island claims – or, no doubt, intended – but still very nice and worth your money if you know what to expect.
Beer Confucius
Anheuser’s New 0%-Alcohol Beer
Written by John W. Miller for the Wall Street Journal
First-quarter results are due to be presented on May 4, so the company didn’t want to jump the gun, although the so-called “quiet period†before earnings is a cultural choice, not the law.
What the company did want to talk about was its new alcohol-free drink, the Hoegaarden 0.0. The Real Time Brussels team agreed to taste-test a six-pack, as it did for the Jupiler Force.
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