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Stone Brewing Co spreek die kontroversie van Craft Beer aan

Stone Brewing Co spreek die kontroversie van Craft Beer aan


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Daar is 'n storm onder die brouery (sien jy dit) en die gons wat dit die afgelope tyd kry. (Daar is immers baie groot handwerkbrouerye daar buite.) Die handwerkbrougemeenskap wil naamlik daaroor stel dat 'n handwerkbier nie altyd 'n handwerkbier is nie.

Dit het begin met die artikel van die Consumer Reports oor die bier wat die lekkerste smaak, en wat almal in die war het. Onder die handwerkbrougemeenskap klagtes? Dat sommige van die handelsmerke wat getoets is, nie regtig handwerk is nie. Neem Shocktop, 'n 'beste koop', wat deur Anheuser-Busch besit word-tel dit as 'n handwerkbier? (Blou maan, wat deur MillerCoors besit word, voel ook weggelaat.) TIME se sakeboer -blogger, Brad Turtle, verduidelik die 'hiërargie' van handwerkbiere wat almal laat val. Daar is die 'basiese kunsvlytbiere', handwerkbiere wat eintlik in besit is van korporasies (re: Blue Moon en Shocktop), en 'makrobrouwe' (weer: Boston Beer Company). So, wie sal sê wat 'n goeie of slegte ambagsbier is?

In reaksie daarop het Stone Brewing Co. (the nommer twee van Amerika se beste handwerkbrouerye) en sy uitvoerende hoof, Greg Koch, het in 'n ope brief op die geskil gereageer - en kortliks, Koch wil hê dat almal moet saamkom en 'n bier drink. In sy brief verdedig Koch Consumer Reports omdat hy die definisie van ambagsbier "opgeborsel" het en dit so algemeen aan die gehoor bekend gemaak het. 'Dit is wat Consumer Reports beduidende ink- en bladsyruimte aan die grootste groeiende segment van die Amerikaanse drankindustrie so belangrik maak,' sê hy.

U kan die volledige reaksie van Koch hieronder lees; jy vertel ons: bepaal waar jou bier vandaan kom of jy daarvan hou of nie?

Geagte Craft Beer -ondersteuner:

Die verbruikersverslae in Augustus het 'n aantal gewilde items beslaan, wat wissel van die gewone tegnologiese items tot vervoermiddels en huishoudelike toestelle. Maar diegene wat deur hierdie tydskrif met 'n lang vertroue voorspraak was, het ook die geleentheid gehad om te lees oor iets wat nog nooit in die geskiedenis van daardie publikasie, of baie hoofstroompublikasies daaroor ingesluit is nie-ambagsbier.

Dit is waarskynlik dat baie lesers van Consumer Reports nie die term "handwerkbier" heeltemal ken nie. Hulle het moontlik die term gehoor, maar hulle weet moontlik nie eintlik wat dit beteken nie. Heck, selfs die publikasie self moes die definisie van die term as gevolg van hul artikel opdoen. Dit is nie 'n klop op hulle nie. Om eerlik te wees, die term bestaan ​​nie so lank nie, en dit neem tyd om sulke items in die nasionale leksikon te haal. Dit is wat Consumer Reports beduidende ink en bladsyruimte aan die grootste groeiende segment van die Amerikaanse drankindustrie so belangrik maak.

Kortom, dit stel sy leserspubliek bloot, mense wat besorg is oor die beste, of dit nou die voertuie en rekenaars of ales en laers is, vir iets wat die beste is. As advokaat en sterk gelowige dat verbruikers hulle nie moet vereenselwig met produkte wat streng gegenereer word om 'n beroep op die laagste gemene deler te hê nie - gewone, goedkoop vervaardigde, karakterlose en andersins minderwaardige goedere wat geproduseer word om wins te maksimeer ten koste van die verskaffing van kwaliteit aan die eindgebruiker - I juig die koms van ambagsbier toe aan die lewens van miljoene verloofde Amerikaners via hul posbus, kiosk en internet.

Die groot advertensiebegrotings van reusagtige broukonglomerate het al te lank die wol oor die oë van die Amerikaanse verbruiker getrek. Televisie, radio en druk sou die gemiddelde burger valslik laat glo dat die geïndustrialiseerde idee van bier (en die rykdom van makros-in-mikro-klere-kunsvlytbiere wat hulle uitblaas met die spoed en gepaardgaande passie van 'n robotiese band) die enigste is keuse beskikbaar in die mark. Maar die waarheid is dat die VSA die tuiste is van meer as 2500 klein, onafhanklike broumaatskappye wat 'n magdom bierstyle aanbied wat veel verder is as die afgewaterde, mielie- en rysgebaseerde 'bier' wat hierdie land se bevolking byna slegs bestaan ​​het vir die beter deel van die afgelope eeu.

Dit is tyd dat die Amerikaanse publiek meer eis, en die eerste stap tot die besef dat ons almal beter verdien as die goedkoopste, minste aanstootlike ding wat 'n rookborrelende goliath-vervaardigingsaanleg kan vermy, is dat die publiek moet besef dat daar iets anders daar buite, iets wat soveel ondersteun word deur alle natuurlike bestanddele, net soos hart en egtheid. Ek prys Consumer Reports vir die nuutste publikasie wat 'n insiggewende lig werp op die handwerkbierbeweging sowel as die oorvloed briljante geure wat dit bevat, en ek sien uit daarna om die volgende golf hoëprofielwinkels hiermee geluk te wens.

Groete,

Greg Koch
Uitvoerende hoof en medestigter
Stone Brewing Co.


Die 35 belangrikste brouerye van die dekade (2010's)

Bier loop op 'n ander tydlyn as ander drankies. In wynjare is 'n dekade 'n breukdeel van die verhaal van 'n wingerd in familiebesit. Dieselfde tydperk is skaars genoeg tyd om 'n ordentlike bourbon te verouder. Maar in die afgelope 10 jaar het bier - veral ambagsbier - seismiese verskuiwings ondergaan.

'N Geskuimde gaskoeldrank wat eenmalig gegeur is, het 'n beweging geword. Die produk self wou meer: ​​meer geur, meer eksperimentering en meer gemeenskapsgesinde sakepraktyke. Dit het ook meer as 'n drank geword, aangesien ambagsbierdrinkers bier bymekaarkom as 'n morele en politieke keuse.

Sedert 2010 het bier ons dors geles en deel geword van ons persoonlike identiteit. En soos ons almal, verander dit voortdurend. Die begin van die dekade het ons Hill Farmstead-brouery, Tired Hands en Tree House gebring, en saam met hulle het die IPA in New England-styl gekom. Ons het die terugkeer gesien van eeue oue vergete style soos gose en gruit, en brouers tiradeer teen aanvullings in die vorm van milkshake IPA's en gebakstoute.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

In 2010 was daar 1 759 brouerye in die VSA bedrywig: "Bierliefhebbers het hul waardering vir Amerikaanse handwerkbrouers en hul bier in 2010 verhoog," het Paul Gatza van die Brewers Association destyds in 'n persverklaring gesê. "Die verhale van handwerkbrouers vind aanklank by Amerikaners wat klein, onafhanklike ondernemings kies wat heerlike bier in meer as 100 verskillende style vervaardig."

Daar is vandag bykans 7.500 brouerye in die VSA bedrywig. Natuurlik kan nie almal die loop van die geskiedenis van ambagsbier verander nie. Daarvoor kantel ons ons hoed vir die onderstaande brouerye: die 35 belangrikste brouerye van die dekade.

Brewing in Sierra Nevada Chico, Kalifornië Est. 1980

Dit is moeilik om te glo dat Sierra Nevada nog lank was voordat baie bierliefhebbers gebore is. Sierra Nevada was 'n pionier in die hop-forward ale met sy vlagskip Sierra Nevada Pale Ale, en met die uitvinding van 'n benydenswaardige dry-hop-meganisme genaamd die Hop Torpedo wat baie ander brouers beny en gekopieer het. In 2014 het Sierra Nevada 'n ooskusfasiliteit in Mills River, NC, naby Asheville, geopen, wat vir soortgelyke handelsmerke aandui dat drinkers aan die ooskus 'n beter, vars bier verdien. In 2016 het die ligging die eerste Leadership in Energy and Environmental Design (LEED) platinum-status-gesertifiseerde produksiebrouery in die VSA geword, wat ook Sierra Nevada se leierskap vir volhoubaarheid toon. Hierdie ou handelsmerk bly innoveer met biere soos Hazy Little Thing IPA, wat deur VinePair aangewys word as die beste bier van 2018.

Bell se brouery Comstock, Mich. Est. 1985

In dieselfde jaar wat Coca-Cola New Coke bekendgestel het en CD's uitgevind is, het Bell's Brewery sy deure in Kalamazoo, Mich., Oopgemaak. Benewens een van die min brouerye om 'n gesogte bruinbier te maak, het Bell's 'n byna mistieke vermoë om bo te bly . Terwyl duisendjarige biernerdes deur tallose laktose-belaaide wasige IPA's wad, domineer Bell's Brewery's Two Hearted Ale ("ale!"-dit word nie eens 'n IPA genoem nie!) Die lyste van meer ervare bierliefhebbers. In 2019 het die American Homebrewers Association (AHA) vir die derde agtereenvolgende jaar Two Hearted Ale as die nommer 1 bier in die land gerangskik. Bell’s Brewery’s Hopslam Ale (weer “ale!”) Het die sewende plek gekry, en Bell’s Brewery as geheel is aangewys as die beste brouery.

Deschutes Brouery Buig, erts. Est. 1988

Hoewel min mense sy naam korrek uitspreek, is Deschutes (vandaar die biervrystelling van 2019, Da Shootz!) ​​Die toonbeeld van outydse cool. Sy vlagskipbier is 'n portier (Black Butte Porter). Dit is in meerderheid besit deur die oorspronklike stigter, Gary Fish, en sy gesin, en kondig 'n plan vir eienaarskap van werknemers aan (ESOP) in 2013. (Dit beteken dat werknemers maatskappyaandele kan kry wat ooreenstem met hul tyd wat hulle saam met die onderneming werk.) Dit het volhoubaarheid gewen toekennings in 2015 en 2016. En nadat die planne om na die ooskus uit te brei, herwaardeer het, het dit in die mees verraderlike tyd vir handelsmerke van sy grootte kop bo water gehou.

Nuwe brouery in België Fort Collins, Colo. Est. 1991

Alhoewel dit in 2019 aan die Kirin -brouery in Japan verkoop is (en teen druktyd te midde van 'n ernstig ontstellende kontroversie is), het New Belgium in die 2010's gefloreer. Fat Tire trek die aandag van bierdrinkers in die negentigerjare, maar die amberbier gee nie eers 'n idee van wat kom nie. New Belgium het een van die beste suurbierprogramme in die land aangebied, 'n reeks geldverdienende Voodoo Ranger IPA's, en in 2019 het dit ons die muurskildery Agua Fresca gebring, een van die verfrissendste bier wat ons tot dusver geproe het.

Lagunitas Brewing Company Placentia, Kalifornië Est. 1993

Voordat Lagunitas dit in 2015 aan Heineken verkoop het, het dit verband gehou met onkruidkultuur en liefde in Kalifornië (hoewel die stigter daarvan en 'n paar van sy bier in Chicago afkomstig is). Tog is Lagunitas IPA 'uitverkoop' of nie, en is dit steeds een van die betroubaarste IPA's wat oral in die land beskikbaar is. As daar 'n skraal lys by 'n duikbalk is, is die kans goed dat Lagunitas dit sal opneem, en ons sal dit enige dag ander massaprodusente IPA's oorneem.

Linkshandige brouery Longmont, Colo. Est. 1993

Linkshand het ons Milk Stout gegee net voor die nuwe millennium. In 2011 gee dit ons die geskenk van Milk Stout Nitro in bottels. Toe, in 2017, het Milk Stout Nitro beskikbaar geword in blikkies (neem dit, Guinness!). Nou is nitrobiere oral, en ons het die linkerhand daarvoor te bedank.

Avery Brewing Boulder, Colo. Est. 1993

Avery is 'n handelsmerk wat u moontlik nie besef dat u van hou nie, totdat u dink oor die impak wat dit op u lewe het. Dit was nog steeds 'n vroeë aankoms by die Amerikaanse handwerkbrou, en is nog steeds een van die beste Amerikaanse koringbiere, White Rascal. Sy program vir vatveroudering maak ons ​​af en toe bekoor met etikette soos Bon Bon Cerise, een van ons gunsteling vate en biere van die jaar. Dit doen ook daadwerklike pogings om tred te hou met die tyd, met sy nuwerwetse Hazyish IPA en Avery Rocky Mountain Rosé.

Allagash Brewing Portland, Maine Est. 1994

Nie baie brouerye kan beweer dat hul eerste bier 25 jaar later hul topverkoper bly nie - 'n besonder indrukwekkende prestasie toe die bier aanvanklik verwerp is. "Mense het nog nie bewolk bier soos hierdie met outentieke Belgiese gissoort en speserye gesien nie," het Rob Tod, stigter van Allagash, aan VinePair oor Allagash White gesê. 'Die nadeel was dat dit onmoontlik was om te verkoop.'

Met vaardigheid en deursettingsvermoë het Allagash die eerste geword om sy vlag in Portland, Maine, te plant as een van die beste drankbestemmings in die land. Daarbenewens was dit die eerste Amerikaanse brouery wat 'n afkoeling in die fermentasieproses opgeneem het (met vergunning by Cantillon), wat van die beste gemengde fermentasiebiere in die Verenigde State gemaak het. En in 2019 het Tod die James Beard -toekenning vir uitstaande wyn-, spiritualieë- of bierprodusent gewen.

Allagash River Trip in Belgiese styl, is aangewys as VinePair se beste bier van 2019.

Dogfish Head Craft -brouery Milton, Del. Est. 1995

'Uiters gesentreerde aalbome vir buite-gesentreerde mense', lyk die dogter van Dogfish Head in die komende dekade. Maar in die 90's en deur die 2010's was dit betekenisvol vir baie ambagsbier drinkers. Dogfish Head bly relevant deur twee en 'n half dekades met sy vriendelike houding, konstante geureksperimentering en die kruistog van die charismatiese frontman en stigter, Sam Calagione. In 2016 het Dogfish Head SeaQuench bekendgestel, 'n heerlike dorsblus-tert-aal wat die topverkoper-suurbier in die land geword het. En in 2017 is Calagione vereer met 'n James Beard -toekenning as die uitstaande wyn-, spiritualieë- of bierprofessor van die jaar ná sewe opeenvolgende benoemings.

In een van die grootste biernuusverhale van die jaar (en miskien selfs dekade), het Dogfish Head saamgesmelt met Boston Beer Co. in 2019. Dit beteken dat meer van die land toegang sal hê tot die bier wat ons al die jare geniet het.

Ballastpunt San Diego, Kalifornië Est. 1996

Ballast Point het die afgelope dekade een van die grootste spatsels in die handwerkbierwêreld gehad. Aanvanklik het die aanhangers geskrik oor die Sculpin IPA (dit het na pomelo geproe!), Maar toe nog meer geskok oor die reeks vrugtegeure (dit is gemaak met pomelo !?). Ballast Point het ons bly verras en in 2015 verkoop aan Constellation Brands vir $ 1 miljard. Dit het selfs 'n plek in Disneyland geopen. Uit nêrens gelyk het Ballast Point in November 2019 hande verander van Constellation na die feitlik onbekende Kings and Convicts Brewing Co. buite Chicago. Alhoewel die toekoms van Ballast Point onduidelik is (troebel, selfs), sal ons nooit die effek van hierdie handelsmerk op die dekade vergeet nie.

Firestone Walker Brewing Company Paso Robles, Kalifornië Est. 1996

Firestone Walker het sterk begin en sukses behaal gedurende die dekade met sy verskeidenheid bekroonde IPA's, soos die Union Jack IPA met veelvoudige medalje. Intussen het dit ook vrugte en suurlemoensap uitgehaal. In 2015 is Firestone Walker verkry deur Duvel, 'n uitstekende Belgiese brouer, en die volgende jaar het Firestone Walker 'n proefbrouery en restaurant in Venesië, Kalifornië, geopen en 'n ander groot brouery -uitbreiding in Paso Robles voltooi, wat in 2017 voltooi is. In 2019 het Firestone Walker ons harte gewen met Rosalie, 'n rooskleurige bier wat gegis is met sap van plaaslike Paso Robles-wyndruiwe en hibiskus-"die bier van die roséliefhebber", het die broumeester Matt Brynildson gesê. Ons is opgewonde om te sien wat volgende kom.

Klipbrou Escondido, Kalifornië Est. 1996

Stone Brewing was arrogant en het sy onderneming gebaseer op handelsmerke in u gesig. Soveel as wat dit irriterend kan wees, kan Stone se Amerikaanse sukses nie ontken word nie.

Three Floyds Brewing Munster, Ind. Est. 1996

Ons kan Three Floyds in drie woorde saamvat: Dark Lord Day. 'N Onpretensieuse brouery in die onwaarskynlike stad Munster, Ind., Het die ambagsbier- en swaarmetaalwêrelde bymekaar gebring, terwyl dit ook een van die eerste feeste vir die vrystelling van bier bekendstel vir sy Dark Lord "demoniese Russiese styl Imperial Stout"-'n geleentheid wat het op een dag tot 10 000 besoekers gelok. Drie Floyds, wat uiterstes toon, is ewe vereer vir sy Zombie Dust IPA in jou gesig.

Victory Brewing Company Downingtown, Pa. Est. 1996

Goue aap. Hop Duiwel. Prima Pils! As u hierdie drie handelsmerke in die 2010's nie gedrink het nie, het u nie handwerkbier gedrink nie. Bill Covaleski en Ron Barchet het Victory se deure in 1996 geopen om Duitse en ander Europese brou -tradisies te vier en te herskep. Hulle het baie meer as dit bekendgestel. In 2014 het Victory sy produksiefasiliteit in Parkesburg, Pa, geopen, waarvandaan hy voortgaan om te innoveer en sy bier in 33 state in die VSA versprei

Russiese rivierbrouery Santa Rosa, Kalifornië Est. 1997

Dit is skaars om werklik die bier van Russian River te drink-dit sal moeilik wees om die beroemde Plinius die Oudere, Plinius die Jongere of ander handelsmerke buite die brouery te vind-daar word nie ontken dat hierdie biere deurgaans deel was van die handwerkbiergesprek oor die afgelope dekade en meer. In 2018 het Pliny the Younger se vrylating 12,500 besoekers na Sonoma County gebring, wat $ 3,4 miljoen genereer het.

Die geskiedenis van Russian River word telkens vertel, maar die handelsmerk en sy vriendelike eienaars (man-en-vrou-duo, Vinnie en Natalie Cilurzo) skep nog steeds nuwe bierervarings en help die gemeenskap op elke moontlike manier.

Stigters Brewing Grand Rapids, Mich. Est. 1997

Dit is onmoontlik om die invloed wat stigters op die ambagsbierbedryf gehad het, te ignoreer. Ongelukkig het dit aan die einde van die dekade erger geword, met die onlangse kwessie van rassisme en regsgeding van die brouery wat swaarder weeg as ons vermoë om die handelsmerk te ondersteun. Lees ons dekking hier vir meer inligting oor hierdie onderwerp.

Maar voordat dit nasionale nuus maak oor sy gebrekkige sakepraktyke, het die stigters die manier waarop ons bier drink, verander. In 2011 het dit die All Day IPA bekendgestel, wat die sessie-IPA-kategorie effektief geskep het en 'n groot invloed op talle spin-offs en ale-in-alkohol, vol geur gehad het. Hierdie neiging styg vandag steeds. In 2013 stel stigters die 15-pak All Day IPA bekend, wat nog 'n neiging in die bedryf stel.

Live Oak Brewing Austin, Texas Est. 1997

Austin is een van die beste plekke in die land om pils te drink. En hoewel dit hoofsaaklik te wyte is aan die Duitse en Tsjeggiese immigrantegeskiedenis, was Live Oak in die moderne tyd die leiding van wat nou een van die beste stede vir ambagsbier in die land geword het.

Die Alchemis Stowe, Vt. Est. 2003

Die Alchemis is hierdie dekade nie net een van die belangrikste lede van die bierbedryf nie, maar ook van die hele drankbedryf. Die handelsmerk in familiebesit wat in 2003 deur John en Jen Kimmich bekendgestel is, het in 2011 sy legendariese Heady Topper Double IPA met beperkte vrystelling bekendgestel. IPA's en die bedryf was nog nooit dieselfde nie.

Gooi Goliat op Decorah, Iowa Est. 2007

In 2015 noem VinePair Toppling Goliath die beste brouery in sy staat. In 2016 het RateBeer (pre-ZX Ventures) Toppling Goliath se Pompeii IPA aangewys as die beste IPA in die staat. En in 2019 het VinePair King Sue DIPA onder die 25 belangrikste IPA's ingedeel. Dit is duidelik dat hierdie brouery telkens weer die bucket -listies van biernerds beklee.

Sigaarstad -brouery Tampa, Florida Est. 2007

Cigar City is in 2007 gestig, het in 2009 begin met die vervaardiging van bier in Tampa en verkoop aan die CANarchy Craft Brewery Collective in 2016. Cigar City was een van die top 10 handwerkbrouerye in die land, volgens volume die vinnigste groeiende top 50 brouery in 2018, volgens die Brewers Association. Boonop is sy Jai Alai IPA een van die land se topverkopers, en sy Maduro Brown Ale het goue medaljes op die Great American Beer Festival in 2018 en 2019 gewen, en die Hunahpu Imperial Stout het sy eie fees.

Cigar City het sterk begin en het net sterker geword. Die brouery met tropiese temas stel steeds nuwe handelsmerke bekend waarvan ons hou: sy Guayabera Pale Ale was ons nommer 2 bier van die jaar in 2019.

Revolusie brou Chicago, Ill. Est. 2008

Chicago het baie geliefde brouerye, maar Revolution het verreweg die grootste impak op die ambagsbierbedryf daar, wat as 'n bloudruk gedien het vir 'n paar van ons ander gunsteling handelsmerke. Teen die einde van 2018 het Revolution se huis in Chicago meer brouerye gehad as enige ander stad in die Verenigde State. Behalwe dat dit een van die eerstes is, is dit nou die grootste onafhanklike brouery in Illinois.

Maine Beer Co. Freeport, Maine Est. 2009

Krediet: MaineBeerCompany.com

"Doen wat reg is." Enige biernerd van die ooskus het hierdie frase al baie keer gesien en gehoor - afkomstig van Maine Beer Co., dit word nooit oud nie. Dit is omdat Maine Beer Co. bewys het dat dit nie net 'n frase is nie, maar die waarheid van die brouery. Maine, wat in 2009 geopen is, begin met 'n bier, Peeper, 'n vaal bier wat met die hand gebrou en gebottel word. Teen 2013 verhuis die brouery van sy oorspronklike Portland -ligging na Freeport, Maine, waar dit nou beoog om 20.000 vate bier in 2019 te oorskry.

Maine Beer Co is verbind tot sy werknemers en die omgewing. Lees hier meer in ons onderhoud met Dan Kleban, stigter van Maine Beer Co.

Jester King -brouery Austin, Texas Est. 2010

Terwyl Austin 'n paar van die beste bakkers in die land uit pompe uitpomp van brouers soos Live Oak en Austin Beer Garden Brewing Co. (die ABGB), is die bier toneel die oorweldigende sjarme van Jester King . Dit is gevestig op 'n boerdery van 200 hektaar buite Austin en maak die term 'plaashuise' lewendig met sy pragtige eiendom, bestanddele wat uit landbougewasse gekweek word en plaaslik toegewy is aan gemengde fermentasie en wilde gis. As u nog nie een van Jester King se eikehout-verouderde, spontaan gegiste en sekondêre-bottel-gegiste biere geproe het nie, het u nie u beste bierliefhebbende lewe geleef nie.

Hill Farmstead -brouery Greensboro Bend, Vt. Est. 2010

'Ontwykend' is 'n understatement as dit kom by Hill Farmstead en sy bier. Die Vermont -plaashuisbrouery, een van die eerste en min wat eintlik op 'n plaas geleë is, het 'n huishoudelike naam geword onder bierdrinkers van hierdie dekade. Die delikate, perfek gebalanseerde bier - Susan IPA, Edward Pale Ale, Everett Porter, almal vernoem na die stigter en brouer Shaun Hill se familielede - is verstommend in hul subtiliteit. Elkeen is net so aangenaam as elke keer as ons dit drink.

Westbrook Brewing Mt. Aangenaam, S.C. Est. 2010

Hierdie brouery in Suid -Carolina, wat nege jaar gelede oopgemaak is (20 Desember 2010), het terselfdertyd ons sintuie verheug met sy Mexikaanse Cake Imperial Stout - gemaak met habaneros, kaneel, vanielje en kakao -nibs - en het die byna uitgestorwe Duitse gose bekendgestel aan handwerk bier drinkers regoor die land. Ons wip nou en altyd ons hoed na Westbrook.

Moeg Hande -brouery Ardmore, Pa. Est. 2011

Soos VinePair verlede jaar berig het, sedert sy deure na sy eerste brouery-kafee in 2012 oopgemaak het, het Tired Hands IPA-style vernuwend, belê in sy plaaslike gemeenskappe en begin loopbane in die middel van die Atlantiese Oseaan. Dit alles het gebeur terwyl die bier baie moeilik was om te koop - tensy u bereid was om ure in die ry te wag. In 2015 het Tired Hands Fermentaria, 'n brouery en restaurant, twee blokke van die oorspronklike ligging oopgemaak. Die brouery wat eksponensieel uitgebrei het, kondig sy eerste Philadelphia -lokasie in 2019 aan.

Tree House Brewing Monson, Mass. Est. 2011

Sap smoothies en bier is selde geassosieer voordat Tree House Brewing Julius vrygestel het. Die NEIPA het 'n 100 persent -gradering op BeerAdvocate met byna 5 000 stemme, en dit is waarskynlik eenparig dat dit die uiteindelike sappige en wasige IPA is. Julius se vele herhalings-tesame met dié van die metgeselle handelsmerke Green en Haze-is steeds een van die gewildste biere in die land.

Prairie Artisan Ales Krebs, Okla. Est. 2012

Prairie het ons deeglike gebak gegee. BOMB !, 'n ontploffing van geur en opwinding, het ons verhemelte verlig met dekadensie met gekruide bak. Nou is daar honderde, miskien selfs duisende, gebak wat gereeld in die VSA vrygestel word. Hoe hierdie klein brouery so bekend geword het vir sy lekkernye, is 'n raaisel wat ons nie hoef op te los nie.

Wicked Weed Brewing Asheville, N.C. Est. 2012

Amerikaanse wilde aal was nie 'n algemene leksikon vir ambagsbier nie, totdat brouerye soos Wicked Weed hulle daaraan toegewy het. Alhoewel die brouery slegs vyf jaar nadat dit oopgemaak is deur AB InBev gekoop is, en 'n groot mate van terugslag van deurwinterde aanhangers te staan ​​gekom het, skop dit steeds.

Moderne tye bier San Diego, Kalifornië Est. 2013

Modern Times Beer, 'n relatiewe nuweling, het naam gemaak met sy wasige IPA's van die Weskus (nie Weskus-styl nie). Dit was een van die eerstes wat gevare na die Weskus gebring het, maar presteer ook in ander style, insluitend een van ons gunsteling (en onder-gehypte) biere, Blazing World, 'n hoppige amberbier. In 'n paar kort jaar het Modern Times gegroei van 'n hype-brouery tot een van die top 50 handwerkbrou-ondernemings in 2018. Die handelsmerk in San Diego het nou liggings in Point Loma, North Park, Los Angeles en Encinitas, Kalifornië, en Portland, erts.

Trillium Brewing Company Boston, Mass. Est. 2013

Waar sou die bierwêreld wees sonder Trillium? Hierdie ultra-versamelbare handelsmerk is in 2013 bekendgestel. Teen 2016 het burgerlike bierresensente dit as een van die top 10 brouerye ter wêreld beskou. En mens kan net sy sappige brouerye in Massachusetts koop. Trillium is miskien een van die grootste Boston -bier -suksesverhale sedert Boston -bier. Synoniem met NEIPA, die brouery onder die 25 belangrikste IPA's tans, en in ons 50 beste biere van 2019.

Grimm Artisanal Ales Brooklyn, N.Y. Est. 2013

Die gypsy -brouers Joe en Lauren Grimm het amptelik begin bier verkoop in Julie 2013. Hoewel hulle eers vyf jaar later 'n bona fide -brouery sou oopmaak, is die brouers en handelsmerk diep ingeburger in die NYC -biergemeenskap. Die vaardige vakmanne het verpakking op 'n voetstuk gesit, maar het seker gemaak dat dit die binnekant is wat telkens 'n konstante, beperkte aanbod van uitstekende IPA's en suur biere vrystel. Dit is 'n strategie wat sedertdien deur baie mense nageboots is.

Ander halfbrouery Brooklyn, N.Y. Est. 2014

Ons sal nooit ons eerste slukkies Other Half IPA vergeet nie, 'n aromatiese hopbom wat nie te bitter was nie. Wat vir ons opvallend was by klein biergeleenthede vyf jaar gelede (was dit regtig net vyf jaar?) Het uiteindelik die aandag van DDH DIPA cognoscenti in die algemeen gekry, veral omdat Other Half met handelsmerk na handelsmerk regoor die land en wêreld saamgewerk het.

In 'n paar jaar het Other Half sy ligging in Brooklyn vernietig en opgeknap, 'n tweede plek naby een van die opkomende bierstede in New York, Rochester, geopen en planne gefluister om plekke in Williamsburg, Brooklyn sowel as Washington te begin, DC

Ander helfte, blikkultuur, en baasstortings sal vir altyd gekoppel wees. Die ongekende sukses van die nisbrouery was 'n inspirasie vir brouers regoor die land en 'n trots op die NYC -bierdrinkers.

Creature Comforts Brewing Co. Athene, Ga. Est. 2014

As bierliefhebbers 'Athene' hoor, dink hulle waarskynlik aan Creature Comforts en sy gewilde Tropicalia sappige IPA. Tog doen die handelsmerk meer as om heerlike biere te brou wat geïnspireer is deur Brasiliaanse kunsbewegings. Tussen 2016 en 2017 het sy Get Comfortable-veldtog, 'n geldinsamelingspoging wat ten bate van die Athene-gebied is, meer as $ 121,000 opgelewer. In 2018 het Creature Comforts Get Artistic bekendgestel, 'n gemeenskapsuitreikprogram sonder winsbejag. En van sy 2 000 vate bierproduksie in 2014, het dit gegroei tot 'n kapasiteit van 50.000 vate in 2018.

WeldWerks Brewing Greeley, Colo. Est. 2015

WeldWerks het Greeley, Col. Hiermee het WeldWerks 'n plek verdien op ons 50 beste biere van 2019. Sommige noem dit heiligmaking, maar ons noem dit vloeibare vermaak. WeldWerks weet hoe om uitstekende brouerye uit te voer, en hulle weet ook hoe om pret te hê. Watter beter manier om hierdie belaglike dekade af te sluit as met 'n Berliner-weiss met grondboontjiebotter en jellie?

Hierdie verhaal is deel van VP Pro, ons gratis inhoudsplatform en nuusbrief vir die drankbedryf, wat wyn, bier en drank dek - en verder. Teken nou in vir VP Pro!


Drink: Allagash White Ale

As u ambagsbier wil begin verken, maar nie weet waar u moet begin nie, is Allagash White Ale 'n goeie opsie. Toe die in Maine gevestigde Allagash die eerste keer met hul wit bier uitkom, was dit een van die min troebel ale in Belgiese styl wat in die state gebrou word. Nou dien Allagash as die perfekte opstap vir diegene wat van bier soos Blue Moon en Shock Top hou, maar die breë wêreld van wit aal wil begin verken.

Allagash White is aangewys as een van die beste Amerikaanse koringbiere in die land, en dit is maklik om te sien hoekom. Die bier is 'n bietjie troebel, 'n bietjie moutig, dit het note van sitrus en Curaçao-lemoenskil, maar dit smaak nooit te suur nie en het 'n warm speserye-profiel danksy die toevoeging van koljander. IPA -liefhebbers kan ook verbaas wees dat hierdie bier 'n sterker hopprofiel het as wat tradisioneel vir die styl is, die bitterheid om die soet sitrus- en moutnote te balanseer, en die feit dat dit 'n beroep kan doen op beide IPA -liefhebbers en diegene wat minder verkies. hoppy biere is net een van sy vele meriete.


Pers kamer

Stone Brewing kondig met trots die komende vrystelling van Buenavida Hard Seltzer aan, 'n harde seltzer wat ... beter is.

Persverklaring | 25 Maart 2021

Stone Brewing huur Tom McReavy aan om toesig te hou oor nasionale verkope en Stone Distributing Co.

Vandag kondig Stone Brewing die huur van Tom McReavy aan aan Senior Vice President, Sales. Vanaf 29 Maart 2021 sal McReavy toesig hou oor Stone Distributing Co. en nasionale verkope vir die land se negende grootste handwerkbrouery.

Persverklaring | 19 Maart 2021

Stone Brewing verleen etikette aan kunstenaars in 'n gemengde verpakking van 'n nuwe Stone Guest Artist IPA

'N Mens kan altyd 'n interessante karaktersverwagting verwag by enige wonderlike ambagsbierkroeg, en met die waarheid in gedagte het Stone Brewing vier gaskunstenaars gesoek en bymekaargebring om versamelingsetikette te ontwerp vir 'n spesiale beperkte weergawe van sy gewildste IPA's. Vir die Stone Guest Artist IPA Mixed Pack het die kunstenaars - sowel amateur as pro - hul eie persoonlike uitdrukking gebring aan elk van die etikette, wat nou landwyd te vinde is.

Persverklaring | 17 Maart 2021

Stone Distributing Co. Voeg Spindrift Spiked by SoCal -portefeulje by

Hierdie week het Spindrift, die vinnigste groeiende handelsmerk in vonkelwater, aangekondig dat hul splinternuwe volwasse drank Spindrift Spiked vanaf middel April in Suid-Kalifornië sal aansluit by Stone Distributing Co. se portefeulje van handgemaakte drankies.

Persverklaring | 05 Maart 2021

'N Nuwe bier vir 'n nuwe dag, Stone Dayfall Belgian White nou beskikbaar

Stone Brewing kondig die vrystelling van Stone Dayfall Belgian White aan, 'n helder en verfrissende bier wat gebrou word met Bergamot -lemoenskil en koljander. Soos alle goeie sonsondergange, is hierdie bier 'n teken van die gevierde verlede van die brouery en die nuwe begin.

Persverklaring | 14 Januarie 2021

Stone Brewing verwelkom nooit -goeie tye teen slegs 4% ABV die hele jaar en oral

Stone Brewing kondig die nuutste bier aan wat die hele jaar deur by sy reeks, Stone Neverending Haze IPA, aangesluit het. Hierdie lae-ABV-bier het aanhangers vroeg in 2020 weggeblaas met sy enorme geur en slegs 4% ABV.

Persverklaring | 06 Januarie 2021

Stone Brewing herleef sy nommer een van die mees gevraagde bier ooit: Stone Sublimely Self-Right Black IPA

Stone Brewing begin 2021 met nuwe uitgawes, groot verrassings en noemenswaardige innovasie - maar eerstens - 'n klassieke. Stone Sublimely Self-Rright Black IPA beantwoord die versoeke van aanhangers met sy lang verwagte terugkeer 14 jaar later. Hierdie hop-swaar IPA word gebrou met donker mout, sodat dit swart word met 'n verrassende bitterheid, gebalanseerd deur 'n gladde mouterige karakter.

Persverklaring | 01 Januarie 2021

Stone Distributing Co maak groot bewegings na groei

Stone Distributing verwelkom twee nuwe vennote in sy portefeulje - waarskynlik die beste portefeulje onafhanklike handwerkdrankies in die land. Societe Brewing het begin met die verspreiding met Stone, en bring 'n uiteenlopende reeks bierryke ale mee, waaronder die topverkoper The Pupil, Belgies-geïnspireerde brouerye, lagers, donker biere en wynvat-verouderde suur. And Los Angeles – based Jiant joins the portfolio as well with its unique line of shelf-stable organic, gluten-free hard kombucha.

Press Release | December 04, 2020

Stone Brewing Contributes $50,000 To the NAACP Legal Defense and Educational Fund to Oppose Racial Inequality

Stone Brewing announces today a donation of $52,493 to the NAACP Legal Defense and Educational Fund (LDF) from the sales of Stone Black is Beautiful. Stone brewed the beer as part of a collaborative effort to oppose racial inequality led by Weathered Souls Brewing, a Black-owned brewery based in San Antonio, TX.

Press Release | November 23, 2020

Stone Brewing Addresses Rumors That its New Beer, Stone F+B Does NOT Stand for F*ck Bread

Stone Brewing announces having achieved the unthinkable: A low-calorie, low-carb, gluten-reduced and low ABV IPA with outsized flavor. And despite rumors to the contrary, Stone seeks to clarify that F+B does NIE stand for F*ck Bread. Rather, Stone Features & Benefits IPA speaks to the features of a badass IPA with benefits to boot:

Forbes | January 16, 2019

Q&A: Metallica's Lars Ulrich And Stone Brewing Company CEO Greg Koch On Music And Beer

Metallica's Lars Ulrich is feeling really good when we sit down to talk in a private room at L.A. hotspot No Name to discuss the band's new Enter Night Pilsner with Stone Brewing Company. Before he joined me for the only interview he did on this night, he, band mate Robert Trujillo and Stone Brewing Company CEO Greg Koch did a little intro of the beer that could have easily been stand-up comedy. Then, Ulrich has a lot of reason to be smiling now. The venerable band continues to sell out stadiums and their outside endeavors are growing to the point Metallica now has an umbrella company, as he proudly points out.

Verskeidenheid | January 16, 2019

Lars Ulrich on Paying Tribute to Chris Cornell, and Metallica’s New Beer

Metallica’s Lars Ulrich has been in the music industry long enough to remember when bands teaming with corporate brands was detrimental to a group’s image. “Remember 20, 25 years ago when the Who got a corporate sponsor for their tour? People said, ‘Ooh, they sold out, they have a sponsor.'”

Hoe die tye verander het. Speaking to Variety at Los Angeles hotspot No Name, where Metallica held a launch event for the band’s new beer, Enter Night (crafted with Stone Brewing), Ulrich observed: “It’s a whole different thing now and, I think in this day and age, we just love exploring new ways to reach people and communicate. It’s fun.”

USA Today | January 14, 2019

Metallica, Stone Brewing band together for new 'Enter Night' beer

Metallica and Stone Brewing Co. have thrashed out a beer collaboration.

The Rock and Roll Hall of Fame-inducted metal band and the iconoclastic Escondido, California-based brewer teamed up to make Enter Night, a hoppy pilsner, which is now hitting the national stage.

Kos en wyn | January 14, 2019

Metallica and Stone Brewing Add Another Beer to the Band's Beverage Empire

Metallica has certainly never shied away from beverage collaborations. In 2015, the band teamed up with Budweiser for a Metallica edition of the “King of Beers”in a black can. Last year, the band launched a line of whiskey that was aged with special speakers blaring their music. Heck, guitarist Kirk Hammett even released his own coffee blend back in 2017. But this time, the legendary heavy metal band from Southern California has teamed up with another seminal SoCal institution, Stone Brewing, to create a beer produced with actual input from the band.

Mansjoernaal | January 14, 2019

Metallica’s Latest Release Is a Pilsner With Stone Brewing

Metallica has already topped the charts and earned its spot as one of the world’s most successful bands. So where does the group go from there? Into a new industry, apparently. According to USA Today, the band has joined with Arrogant Consortia, part of San Diego-based Stone Brewing, to create their own beer, called Enter Night Pilsner.

News Article | December 27, 2018

25 most important American craft beers ever

What makes an "important" beer? To me, the definition is simple: It's one that either changed consumer tastes or how breweries approach making beer. Some of the beers below have influenced both drinkers and brewers. Others hew more in one direction than the other. Others find their power in the brand or the package even more than the beer. As you'll see, I agree with much of the Food & Wine list but also take several exceptions.

Afar | December 11, 2018

Why You Should Go to Napa Valley This Winter

If you’ve never been to Napa, it’s likely you only have wine on the mind. But in the past year, the area has made a name for itself with its growing craft beer scene. Recent openings in downtown Napa alone include Trade Brewing and Stone Brewing Napa St. Clair Brown Winery even started brewing beer in 2018, too. Beer-minded travelers can book the new “Napa Brews” package at Carneros Resort and Spa , which includes a welcome flight of local beer instead of the regular glass of wine, plus a chauffeured tour of several local breweries with a picnic lunch from the property’s general store, Market.

San Diego CityBeat | November 05, 2018

The Beer Jesus From America: Greg Koch

Koch co-founded Stone Brewing Co. in 1996 with Steve Wagner, helping to resurrect the American craft brewing scene. Since then, he’s spread its gospel throughout the world. A tongue-in-cheek “Der Bier Jesus aus Amerika” (translated to “The Beer Jesus from America”) moniker was bestowed upon him in 2014 by The Berliner Kurier, a German tabloid.

News Article | October 18, 2018

Bye-Bye, Beer? Brewers Say They've Got A Plan On Climate Change

Research published this week predicting that beer prices could double as rising global temperatures and more volatile weather cause shortages of barley created a big splash. Twitter users and major news outlets widely circulated the dire headlines. But brewers and barley growers say you shouldn't drown your sorrows just yet: They have a plan.


Bourbon Barrel-Aged Arrogant Bastard

Before setting forth on my most monumental dissertation, let me first address the members of the virtual peanut gallery who read the title of this post, snicker and instinctively feel the need to scroll down to the comments section to point out that the subject of this communique is not five words, but in fact vier words. The laws of hyphenates are iffy, but one thing is for certain—those words are powerful. They’re what brought you here in the first place…Bourbon Barrel-Aged Arrogant Bastard.

And if these words haven’t piqued your interest…first off, what are you even doing here? Furthermore, seriously, what in the name of all that is just and right in this world is wrong with you? Bourbon. Barrel. Aged. ARROGANT BASTARD! If skimming these words in sequential succession doesn’t set you to drooling all over your keyboard (or smart-phone…one doesn’t get to be the omniscient, unilaterally accepted benchmark of the best the brewing industry has to offer without remaining in touch with technology), it’s simply because you haven’t had the pleasure of making my acquaintance. Well, either that or your puny palate is incapable of registering the thrush of extreme hop and malt expression provided by yours truly. If so, it’s OK…I guess. From the beginning, I’ve been straight with those who would dare step to my unadulterated awesomeness, warning them they probably couldn’t take it. If you are a member of this camp, now is the time to hang your head and hit the BACK button or simply close out your web browser in a huff. Either way, you needn’t waste time reading the rest of this, because—believe you me—you CAN’T handle it!

Mine is an illustrious and outspoken lineage that includes offspring like Double Bastard Ale en Lukcy Basartd Ale (haven’t heard of them…Google them and prepare to have your mind blown). Those who love me harbor similar, if not greater affection for these bold, bawdy characters. And I’m good with that. Being self-confident enough not to fret about popularity contests is part of wearing the crown as the king of beers. (Notice I didn’t tag that title with a trademark symbol. It wasn’t conjured for me by some Madison Avenue fat cat or marketing think tank. Instead, it has been given to me by droves of devotees who voluntarily—and rather intelligently—spread the gospel of craft beer via the glories of the brew responsible for their adoration of that noble artisanal medium…me!) As such, I’m not only fine, but rather elated to be the first to introduce you to the newest member of craft beer’s royal family—Bourbon Barrel-Aged Arrogant Bastard.

Jip. Bourbon extracted during a slow, ponderous slumber in Kentucky bourbon barrels. You hear that and you undoubtedly think to yourself: Arrogant Bastard Ale infused with the rich, complex character of oak and bourbon…I wonder what that tastes like? But I don’t question and I don’t wonder. I get to the bottom of things, including whiskey-soaked oaken repositories. The result is something so magnificent it defies description. Lesser mortals will scoff at this, asking: How do I know if I want to try this beer if you don’t describe it to me first? But like me, fans of the Liquid Arrogance don’t sit by idly, imagining what something potentially life-changing would be like or begging for someone else to tell them all about it. They thirst for the adventurousness of discovering something unknown, tasting it for themselves and forming their own opinions. I wouldn’t rob you of that, for such thrills are rare in this day and age. But I will go so far as to assure you that if you are a fan of me, then you will find the same pleasure and solace in Bourbon Barrel-Aged Arrogant Bastard.

Because I know those who fit so snugly into the niche sliver of the population that gets it—that understands that, despite the fact so many lesser beers are golden in color, my family of burnt umber-hued ales is the gold standard in the brewing industry—I know you’ve noticed the word “ale” is missing from the name of my latest gift to the imbibing world. Is it a lager? No. Is it somehow not an ale? No. Is it something to concern one’s self with? No. Like the aforementioned hyphenate debate, such semantics shouldn’t be dwelled upon. Leave that for the also aforementioned, catastrophically hopeless members of the peanut gallery who’d do well to put down the peanuts and pick up something far more worthy of its own section in the public discourse and a much higher level of contemplation. You know, like Bourbon Barrel-Aged Arrogant Bastard. Verskil? Then venture someplace comfortable, perhaps nestle in amid the cold nameless (unless @poopymcgriddlesticks, @degeneratepanda or @rancid_anus is your true given name…which is even more tragic than somebody voluntarily going by that handle) hordes of chronic online malcontents littering the Internet with their bitter and far-too-frequent social blatherings. This beer is not for you…and I mean that. It was forged for the Worthy, and if you have to ask, speculate, wonder or whine…you’re not worthy!


The American craft beer scene goes global

While craft beer fans hedge their bets on whether Sunday’s Super Bowl play-by-play is more suited to hopped-up IPAs or intensely flavored stouts, Greg Koch will be deliberating over a lot more than what to sip on game day. In the coming weeks, the co-owner of Escondido-based Stone Brewing Co. will finalize the location of the first American craft brewery on the European continent.

After decades of taking hops advice from foreign brewers, American craft brewers are beginning to return the favor. Several are now exporting their beers, and others are inviting upstart foreign brewers stateside for a lesson in brewing American favorites such as double IPAs (an India pale ale amped up with extra hops to intensify the flavor). Or, as with Stone, they are getting a surprisingly bubbly reception in the bid for permanent resident status abroad.

“We had no idea we would suddenly need a Stone employee with ‘European acquisitions’ added to his title,” says Koch. After scouting locations in May, Koch and co-owner Steve Wagner received more than 75 brewery site proposals from nine countries, including Denmark, Estonia, France, Italy and Britain. They recently narrowed the playing field to the top two contenders: Bruges, Belgium, and Berlin.

While Stone and other craft brewers have their eyes on the international consumer, their experimental, boldly flavored American beers also have been influencing a new generation of cutting-edge overseas brewers.

“When American craft beer got its start, we were imitating styles from the great brewing nations like Belgium, Germany and the U.K.,” says Bob Pease, chief operating officer of the Brewers Assn., the Boulder, Colo.-based nonprofit craft brewers’ trade organization. “Now 20 to 25 years later, we’ve come full circle, and they’re looking to us for inspiration, but we’re really just getting started overseas.”

Like their American colleagues, Scotland’s BrewDog and Nøgne Ø of Norway make no apologies for their distinctly “American style” double IPAs and coffee-infused stouts.

James Watt, the 27-year-old co-owner of BrewDog in Fraserburgh, Scotland, credits the absence of longstanding brewing traditions in the United States with encouraging a more creative brewing scene. “Beers in the U.K. have become fairly stuffy and old-fashioned, almost as if brewing traditions here have constrained brewers,” he says. “When it comes to beer, we are light-years behind the U.S., and California in particular.”

Before opening BrewDog in 2007, Watt and co-owner Martin Dickie visited several Southern California breweries, including Stone Brewing Co. and AleSmith, a San Diego brewery known for its unusual twists on Belgian- and British-style beers. “We really wanted to make beers like the American brewers who completely follow their muse,” says Watt. BrewDog’s Paradox, a high-alcohol stout aged in whiskey barrels, is noticeably similar to AleSmith’s 12% alcohol-by-volume (ABV), bourbon-barrel-aged Speedway Stout its Punk IPA is described on the brewery’s website as a transatlantic fusion made with Chinook hops, an American variety of the herb often used in domestic IPAs.

BrewDog is not alone in its American influence. Hildegard van Ostaden’s Urthel Hop It, a 9.5% alcohol IPA, came to fruition after the Belgium brewer tasted American-style IPAs at the 2006 Great Alaska Beer and Barley Wine Festival (it is now the brewery’s most popular beer). Nøgne Ø, the first craft brewery to introduce IPAs to Norway, was co-founded in Grimstad by a former commercial pilot, Kjetil Jikiun, who purchased home brewing supplies on flight layovers in the U.S. (Stone Brewing Co. has since collaborated with Nøgne Ø on a holiday ale made with California sage and Norwegian juniper berries.)

Although these multicultural brews have increased the demand for American craft beers overseas, getting those IPAs to the customers tasting as good as they did when they left the brewery has not been easy.

“The biggest problem is that fresh, big hoppy flavor we’re known for can fade quickly if the beer isn’t stored properly or it sits too long in the distribution chain,” says Koch. In 2010, Stone reserved most of its 115,000 barrels for stateside sales, shipping very limited quantities to Britain, Sweden, Japan and Singapore.

Pease says the limited shelf life of most craft beers is the primary overseas shipping hurdle. “Most craft beers are not pasteurized like commercial beers, which makes them basically the same as an unpasteurized food product and causes all sorts of export problems. But there are some styles of craft beers that fare better because they contain natural preservatives.”

One of those natural preservatives is hops, the bitter herb that enabled the Dutch brewers to ship beer to Britain as early as the 15th century (many of the earliest beers made without hops had a shelf life of less than a week). Pease says craft beers that are heavy on hops and have a high alcohol content, which also acts as a preservative, fare best when being shipped long distances.

Still, navigating the logistics of shipping to multiple countries can be difficult. “It took us two years just to figure out how things work in Italy because the system is somewhat archaic,” says Eric Wallace, the 49-year-old co-founder of Left Hand Brewing in Longmont, Colo. The former Air Force communications officer lived in Italy and Germany during the 1980s and opened Left Hand Brewing shortly after returning home to Colorado in 1993.

In 2004, the Brewers Assn. launched its Export Development Program with a grant from the U.S. Department of Agriculture to help American craft breweries meet the increasing demand for their products in international markets. According to the Brewers Assn., since 2003 total U.S. craft beer exports have tripled to more than 1.3 million gallons. (Sweden is the largest importer of American craft beer, followed by Canada, Japan and Denmark.)

Most of those sales are limited to large craft breweries such as Stone, but some small breweries are beginning to test the international waters. The Bruery in Orange County recently began shipping about 100 cases of its spice-infused ales to Europe every quarter as part of a shared shipping arrangement with Green Flash Brewing in San Diego and the Lost Abbey in San Marcos. “Volume-wise, exports really can’t happen in large quantities for us, as we just don’t make enough beer,” says Bruery owner Patrick Rue, who hopes to increase exports in the future as his company expands production.

For large craft breweries, the demand for American beer abroad creates a more pressing problem than shipping headaches. Koch says rising illegal beer trafficking is one reason why Stone decided to build a brewery abroad. “I’ve seen our beers in Australia, and we don’t sell there,” he says of the growing underground ring of illegal exports. Koch says black-market beers are often procured from illicit distributors or by individuals who buy a retail store’s entire inventory. He hopes to curb illegal sales by making Stone beers more widely available abroad once the brewery is built.

“I have no idea how that Australian beer had been stored or how old it was, but I imagine it didn’t get there in a refrigerated truck like we require,” Koch says. “Once someone tastes a bad version of our beer, they’ll never taste it again.”

Wallace believes making sure that those first American beer impressions are good also depends on the quality of foreign brewery start-ups making American styles. “I’m really trying to help new brewers [in Italy] crack their own market and create something for themselves … with beers more focused on flavor,” he says. In recent years, Wallace has hosted Italian start-up brewers at his Colorado brewery who want to learn about American brewing practices. “It benefits us all if that craft beer specialty market emerges.”

At BrewDog, Watt and Dickie are focusing their efforts on customer education. They recently opened a pub in Aberdeen featuring their brews alongside a small rotating selection of beers from their American friends, including AleSmith, the Bruery and Stone. “We’re just at the start of this craft beer movement in the U.K., so we really feel that part of our job is to educate people here about the different kinds of good beers out there, just like American craft brewers did 20 years ago,” says Watt.

With the Brewers Assn.'s Export Development Program focused on helping brewers navigate foreign markets, exports to pubs like BrewDog’s will likely continue to grow. But for Koch, the decision to build his own foreign brewery rather than increase exports ultimately came down to a very red-white-and-blue business model.

“We like doing things ourselves,” he says.

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Award Winning Beer

HopJack® IPA, Session Player™ IPA, Chaser Pale® Kolsch, Nut Brown Ale, Hangtime™ Pale Ale, Adam Bomb® IPA, St. Charles Porter®, Black Belle® Barrel Aged Imperial Stout and Barista Brew® Coffee Stout. St. Charles Porter is the most award-winning Brown Porter at the Great American Beer Festival with an amazing eight wins. Chaser Pale en Nut Brown Ale have also been awarded medals at both the Great American Beer Festival en die World Beer Cup.

Our medals

St. Charles Porter – Category: Brown Porter

2013 Silver – Great American Beer Festival

2010 Silver – Great American Beer Festival

2009 Gold – Great American Beer Festival

2008 Bronze – World Beer Cup

2007 Bronze – Great American Beer Festival

2006 Silver – Great American Beer Festival

2004 Silver – Great American Beer Festival

1999 Bronze – Great American Beer Festival

1996 Bronze – Great American Beer Festival

1996 Gold – World Beer Cup

Nut Brown Ale – Category: English-Style Brown Ale

2007 Silver – Great American Beer Festival

2001 Silver – Great American Beer Festival

2000 Gold – World Beer Cup

1998 Bronze – World Beer Cup

1997 Silver – Great American Beer Festival

Chaser Pale – German-Style Kölsch/Köln-Style Kölsch

2010 Bronze – World Beer Cup

2006 Gold – Great American Beer Festival

1998 Gold – World Beer Cup

Learn more about Blackstone beer


Stone Brewing’s Plan for Craft Beer to Grow Without “Selling Out”

Though 99 percent of the 4,200 breweries in the U.S. may be "small and independent," that overwhelming majority only holds about 12 percent of the beer market. But just five years ago, that was 6 percent, and the biggest brewing players — Anheuser-Busch InBev, SABMiller, and Constellation Brands — are fighting back by scooping up smaller breweries to avoid losing customers and revenue.

RELATED: Is That Really Craft Beer? 29 Surprising Corporate Brewers

For fans of renowned breweries such as Goose Island (now owned by A-B InBev) and Ballast Point (bought by Constellation), buyouts mean wider availability of their favorite beers at festivals, sporting events, and grocery stores. But Greg Koch, co-founder of Stone Brewing, sees things differently. "The average consumer might look at Big Beer acquisitions of craft brands as providing more access and providing choice to consumers," says Koch. "But the reality is that the exact opposite is the stated and desired goal of the big companies. They are in business to control and to maximize their profit and their share price." As proof of the big player's strategy to acquire and shrink, Koch cites the fact that America’s 4,131 breweries as of 1873 had consolidated into 42 by 1979.

Still, it’s tempting for craft brewers to "sell out" because most strive to reach a wider audience — an incredibly costly endeavor industry giants can bankroll. How else is a craft brewery to expand when it has hit the limits of loans or equity?

Koch's solution is True Craft, a $100 million fund established to offer breweries the necessary funding for growth without giving up majority ownership. The details of how, exactly, this new venture will be subsidized and administered are to be revealed in the coming months, but Koch has confirmed that the plan is to purchase minority, non-controlling stakes in willing craft breweries, enabling them to expand without relinquishing control or compromising their values. "There needs to be a different model: one designed to allow for the principles, the ideals, the ethos of craft beer to continue in perpetuity," says Koch.

RELATED: The 100 Best Beers in the World

Sam Holloway, co-founder and president of craft beer consulting firm Crafting a Strategy, points out that in addition to providing cash for physical expansion, True Craft potentially offers wider reach for breweries that wish to bypass corporate distribution networks such as that of A-B Inbev. The Belgian-Brazilian conglomerate works closely with more than 500 wholesalers and privately owns many other distributors in the U.S. Instead, Stone, which owns a craft-only distribution company, could open distribution paths for a smaller brewery that it couldn't otherwise access. "What I love about Stone is that they're giving craft breweries another choice to decide who they want to work with to expand their brewery," Holloway says. "To me, the more choices that craft breweries have, the better decisions each can make."

Financially speaking, brewers have more choices than ever. In one recent example, Victory Brewing and Southern Tier got creative earlier this year by joining forces under a private equity firm called Ulysses Management. As a unified brewing entity that can price beer competitively, both breweries hope to be taken more seriously by wholesalers, who will distribute the beer more widely. Even Felipe Szpigel, President of The High End — Anheuser-Busch's business unit of craft and import brands — seems to see the value of providing different options to growing breweries. “Initiatives focused on the development of the beer industry are exciting, and I look forward to continuing the dialogue when all the details on [True Craft] are available,” Szpigel says.

Stone is many times smaller than the likes of AB-Inbev. But as a company that recently put roots down across the ocean in Berlin, Germany, and pulls in nine figures in annual revenue, the brewery is no small fry. Yesterday's scrappy brewers continue to grow at an astonishing rate, and with Big Beer brands making more and more purchases, it is becoming increasingly difficult to determine which brands are truly "craft." And with customers staying loyal to certain breweries no matter who owns them, the "craft" designation may be on the verge of irrelevance.

In the meantime, Koch seems optimistic that Stone's new financing model will not only appeal to the business community, but to brewers and consumers in love with beer. "I dream of a world in which the actual, real version in food and drink is more available than the homogenized, commoditized, industrialized version," he says. "That's probably an unrealistic dream, but I'm not gonna give up on it."

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Texas lures out-of-state craft brewery

1 of 6 Oskar Blues Brewery says its Austin facility will include a live music venue in addition to the brewery and a taproom open to the public. Shown is the Burning Can festival, which is sponsored by Oskar Blues. Courtesy photo Show More Show Less

2 of 6 Oskar Blues Brewery of Colorado has announced plans to open a brewery in Austin in April. The new facility will produce the full lineup of canned and draft beer. Courtesy photo Show More Show Less

3 of 6 Oskar Blues Brewery of Longmont, Colo., makers of Dale's Pale Ale and other beers, announced plans to open a brewery in Austin in April 2016. In Colorado, it also operates a farm where it grows some hops. Ronnie Crocker /Houston Chronicle Show More Show Less

4 of 6 Oskar Blues Brewery started at this brewery in Lyons, Colo. Even though it’s outgrown the site, it still has operations there. Ronnie Crocker /Houston Chronicle Show More Show Less

5 of 6 Oskar Blues Brewery recently introduced its Oskar Blues IPA, which will be among the beers made in Austin. Courtesy photo Show More Show Less

6 of 6 Oskar Blues Brewery of Colorado will be the first out-of-state craft brewer to establish an outpost in Texas. Courtesy photo Show More Show Less

The eastward migration of many craft breweries took a southern detour when Colorado&rsquos Oskar Blues announced that it will open a 30,000-barrel production facility in Austin next spring, making it the first out-of-state craft brewer to establish an outpost in Texas.

The brewery will feature a taproom open to the public and a stage for live music.

Oskar Blues and a handful of larger crafts in the western United States have been expanding to the East Coast, where they can make beer and get it to markets there more quickly and efficiently. Earlier this year, for example, Sierra Nevada, based in Chico, California, opened a new brewery in North Carolina. Colorado&rsquos New Belgium is in the process of doing the same. Stone Brewing Co., also of California, has announced plans to build in Richmond, Virginia.

Oskar Blues&rsquo North Carolina brewery opened in 2013 and is expected to produce about 90,000 barrels this year, spokesman Chad Melis said. That accounts for nearly half the company&rsquos output.

Melis said the owners picked Austin for a third brewery largely for cultural reasons: &ldquoWe try to find communities where we like to spend our time.&rdquo

Plus, he said, Texas and Colorado have crossover appeal.

&ldquoA lot of Texans like to spend time in Colorado,&rdquo he said.

Charles Vallhonrat, executive director of the Texas Craft Brewers Guild, said he expects Oskar Blues to bolster the craft beer here while expanding career opportunities in the industry and perhaps helping existing breweries in other ways. For example, he said, with another craft of significant size in Texas, a supplier of grain or some other product might open a warehouse here that cuts costs for other brewers.

&ldquoI hope we see more models like this,&rdquo Vallhonrat said.

Oskar Blues has leased 50,000 square feet of space at in northern Austin for its Texas operations. The brewery will produce the full lineup of beers, including Dale&rsquos Pale Ale, Ten Fidy imperial stout and the recently introduced Oskar Blues IPA. Capacity can be expanded to 100,000 barrels.

The opening is set for April 20.

&ldquoWe move pretty quickly,&rdquo Melis said.

In Texas, where Oskar Blues beers already are widely distributed by Ben E. Keith Beverages, sales are up 21 percent this year, compared with a 28 percent increase nationwide, he said. Over the past couple of years, Oskar Blues has expanded its sales force in the state to four people, and Melis said it will add more. The beers brewed here will be sold in Texas and perhaps surrounding states.

The Brewers Association last year ranked Oskar Blues No. 24 in size among U.S. craft breweries.

But Melis insisted that the Austin project is not merely a means to grow. He said that with all its projects, Oskar Blues wants to create a place well-connected to its surroundings. In Colorado, it maintains a small brewing system at its original location in Lyons, even though it outgrew the facility long ago. In addition to the main brewery in Longmont, it also runs a brewpub, a bicycle shop and even a farm where it grows hops. It maintains a charitable organization called the CAN&rsquod Aid Foundation.

Saint Arnold founder and owner Brock Wagner said the Austin expansion probably makes good business sense for Oskar Blues. Some breweries that have launched Texas sales have not met expectations, he said, but establishing a place where people can visit, meet the brewers and learn about the beer could give it an edge. He&rsquos interested to see how consumers will regard the brand.

&ldquoWill they view it as a local brewery now, or will there be a carpetbagger aspect?&rdquo Wagner said. &ldquoIn my mind, this makes them local.&rdquo

Brewers Association chief economist Bart Watson agreed that a local presence and personal connections are good for business, especially with millennial consumers. He cited a Nielsen survey this year that showed that people who visit a brewery are more likely to buy that brand in the future.

And because Texas has been somewhat of a &ldquosleeping giant&rdquo that is now rapidly embracing craft beer, Watson said he would expect to see more breweries open satellites in the state.

Chris Troutman, editor and co-founder of the Austin Beer Guide, admitted to some ambivalence. It&rsquos not that he dislikes Oskar Blues&rsquo beer.

&ldquoThey&rsquove been one of my favorite Colorado destinations,&rdquo he said in an email, &ldquobut that&rsquos just it &mdash they&rsquore a Colorado brewery.&rdquo

He wondered about the effect on the already thriving local beer community. Travis County has 13 licensed breweries and 14 brewpubs.

&ldquoI think consumers will be excited for another taproom and music venue, but I wouldn&rsquot be surprised if some of the breweries, especially ones in that north Austin area where they are planning to open, might be a little hesitant to welcome them with open arms,&rdquo Troutman said. &ldquoI think that more, better beer in our city will yield more, better beer overall. I&rsquoll just be curious to see how the Oskar Blues guys fit into the community.&rdquo


Black cod marinated in miso and beer

Most of us have long thought of beer as the ideal companion to pizza, burgers, barbecue and ethnic cuisines considered difficult to match with wine. Indian food? We go for the Kingfisher. Thai? Bring on the Singha. Chinese seafood? Tsing Tao, of course.

But with the growth of the craft brewery movement and the availability of spectacular beers from around the world comes what may sound like a radical idea: Beer is a superb accompaniment to serious food.

The idea has been catching on with a growing number of Los Angeles chefs. At the LAX Four Points Sheraton’s Palm Grill, beer dinners have become such popular events that the Sheraton is known to local beer aficionados as “the beer hotel.” At Belmont Brewing Co. in Long Beach, chef Freddy Alvarez recently matched orangy-tart Petrus Triple Ale from Belgium with lobster and snow crab soup, and complex, bitter 7th Anniversary Ale from Stone Brewing Co. of San Marcos, Calif., with buffalo short ribs and wild mushroom ragout in puff pastry.

Beer in its various guises, from light pilseners to fruity ales to rich porters and stouts, brings a wide spectrum of flavors to the table. You also can also with beer, just as you can with wine it’s a terrific way to build bridges between the flavors of the food and the flavors of what’s in the glass.

Sang Yoon, formerly the executive chef at Michael’s, is one who recognizes the potential. Yoon left Michael’s in 2000 to buy Father’s Office, one of L.A.'s premier beer bars. Although Father’s Office’s signature dish is a hamburger (albeit a much-lauded one), Yoon also loves to serve beer with duck breast with porcini mushrooms and huckleberry reduction or pork daube braised in oatmeal stout.

“It’s not more difficult to pair good beer with food than it is wine,” says Yoon. “When you learn to evaluate wine, you consider such things as fruitiness, balance, aromatics, finish -- and it’s the same with beer.” Hops provide the “bite,” much as tannins do in wine, while malt imparts mouth-filling fruitiness.

Groundbreaking as it sounds, the carefully considered pairing of beers with cuisine is a centuries-old practice in Belgium, for example, where wild pheasant can hardly be imagined without a soft, spicy Antwerp ale beside it.

A scholarly and readable book, “The Brewmaster’s Table” by Garrett Oliver, beer maker at Brooklyn Brewery in New York, was released this year to the acclaim of beer aficionados. It seeks to codify which beers go well with which foods: spicy ales, for instance, with anything chilied, gingered or curried and powerful barley wines (a type of beer) with lamb, venison and wild boar.

Typically, a beer dinner at Belmont Brewing Co. features a guest speaker and offers a range of beers from the same craft brewer or numerous examples from a brewing tradition, such as Belgian ales. A recent beer dinner at the LAX Four Points Sheraton’s Palm Grill honored the New Belgium Brewing Co. of Colorado. It featured a curried lemongrass-crusted swordfish salad matched with New Belgium’s hoppy, fruity Porch Swing Single Ale and a sorbet of the company’s Frambozen Raspberry Brown Ale as a palate cleanser between courses. (The New Belgium beers are available in the Bay Area but not yet in the L.A. region).

To explore the affinity of beer with ambitious cuisine, the L.A. Times asked three esteemed local chefs to collaborate in preparing a multi-course meal and selecting two brews to complement each course. Yoon, chef at Father’s Office Hans Rockenwagner, chef at Rockenwagner and Dahlia Solomon, pastry chef at Campanile, took to the task with gusto.

Rockenwagner marinated black cod in beer and miso, choosing a Franziskaner Hefe-Weisse to accompany it. The beer is a prime example of a Bavarian hefeweizen: It’s a soft, delicate brew with an aroma of cloves, a hint of banana in the aftertaste and a tart finish. (This is the same beer he used to marinate the fish.) With its sprinkling of bonito flakes, the cod dish possesses a slight smokiness, “which, with the yeasty, slight sourness of the beer is a great combination,” Rockenwagner says. “This beer has almost a creamy consistency, the carbonation is so fine. You get the same thing with really good Champagnes.”

Another good choice with the dish is Hoegaarden Witbier, a spritzy, light-bodied Belgian wheat beer. It has a fetching aroma of citrus and coriander and a brisk, dry finish that nicely pierces the slight oiliness of the fish.

Yoon’s pork daube, braised in a combination of oatmeal stout, Russian imperial stout and brown veal stock and studded with large chunks of apple-wood-smoked bacon, is about as dense and savory a meat stew as you’re likely to encounter. Yoon points out that one of the differences between cooking with wine and cooking with beer is that beer is not acidic, and thus a dish prepared with it typically needs a jolt of vinegar to provide acidic brightness. In the daube recipe, Yoon includes four tablespoons of balsamic or Sherry vinegar.

To drink with the daube, Yoon loves Trois Pistoles, a powerful (9% alcohol) dark ale from Quebec brewer Unibroue. The beer has a pronounced aroma of ripe dark fruits and chocolate. “Heartier dishes,” Yoon says, “require maltiness in a beer,” and Trois Pistoles is deeply malty yet carries an effervescence that dances on the tongue.

The daube pairs nicely, too, with Anchor Porter from San Francisco. By comparison with Trois Pistoles, the Porter is silkier and has a more rounded mouth-feel. Its chocolaty aspect is more pronounced, although it finishes food-friendly dry, as does Trois Pistoles.

To some, the notion of beer with dessert may sound weird, but a wide range of sweet dishes finds apt companions in the bogglingly diverse world of beer. Solomon’s spicy, spongy ginger cake with beer-marinated dried fruit compote involves complex flavors that play nicely with a number of beer styles. Solomon suggests Negro Modelo, a semi-dark, light-bodied Mexican brew she uses in the dish.

Two more flavorful beers for the dessert are Rochefort #10, an intense Belgian ale, and Dogfish Head India Brown Ale. The Rochefort, with its wine-level alcohol content of 11.3%, is a mouth-filling brew with aromas and flavors reminiscent of stewed prunes and plums against a background of bittersweet chocolate. The India Brown Ale, at 7.2% alcohol, combines a touch of bitterness from hops with smoky malt and intimations of cinnamon and clove that suit it nicely to any sort of spiced cake.

Yoon discovered his tawny Port-and-Russian imperial stout “espresso” during a harried moment in the kitchen when he impulsively dumped a shot of the Port into a glass of stout he was sipping between tasks. He found that the port curbs the bitterness of the stout “just enough to make the coffee element in the beer pop out. It doesn’t work with any stout. It has to be a big, intense Russian imperial stout.”

Many oenophiles also appreciate fine brews. But in one aspect, wine and beer differ undeniably. Whereas a bottle of Chateau Latour, depending on its vintage, costs at least $150 in a wine shop and at least twice that in a restaurant, a bottle of the finest beer in the house -- in the world, even -- is unlikely to set a person back more than about 15 bucks.


Kyk die video: Krups Torp Review Stone Go To IPA By Stone Brewing Company. American Craft Beer Review (Mei 2022).


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