#Brewmasters Craft Beer Festival

[nwbeerguide]

Firestone Walker Brewing releases the "crushable" Firestone XPA. The first in a seasonal series for 2024.

Press Release Paso Robles, CA: Firestone Walker today unveiled its first of three seasonal offerings slated for 2024—the all-new Firestone XPA, a next-generation extra pale ale brewed with Southern Hemisphere hops and California style, available now in all Firestone Walker markets. Find it with the FW Beer Finder.  “XPA is the number one craft beer style in Australia and it’s something we’re excited to champion it here in the U.S.," said Brewmaster Matt Brynildson. "The appeal of XPAs is obvious--they offer everything you love in a good pale ale at a crushable ABV. We fell in love with the style during our travels to hop farms across Australia and New Zealand and we were inspired to make our own." Firestone XPA (5% ABV) is rolling out to all Firestone Walker markets in can (12-oz six packs) and limited  draft formats for the duration of winter and through the spring season into June. An early batch of Firestone XPA earned a Bronze Medal at the 2023 Great American Beer Festival in the International Pale Ale category. Crisp, Hoppy & Crushable Firestone XPA is built around New Zealand’s Nelson hop with its grapefruit and tropical Sauvignon Blanc qualities, all backed up with a dollop of classic Mosaic hops. The resulting beer offers a trifecta of drinkability: crisp, hoppy and crushable.  Firestone XPA also taps into Firestone Walker’s roots as a heritage brewer of California pale ales.  “Creating this beer brought a lot of joy to our production team, there was definitely some pent-up enthusiasm for pale ale brewing,” Brynildson said. “We went all in to fine-tune several test batches and nail what we were after with this beer.” He added, “We wanted to lead with the punchy tropical qualities of the Nelson hop, and we found that adding just the right amount of Mosaic makes the fruit flavors all the more lush and expansive.”  “XPA is the predominant beer style in Australia for a reason,” said Firestone Walker Brand Director Hannah Barnett. “I think it has the potential to take the U.S. by storm at some point, or at the very least become a fixture in the American pale ale landscape. We’d like to be part of making that happen.” # # # Founded in 1996 by brothers-in-law Adam Firestone and David Walker, Firestone Walker is a second-generation, family-led brewery based on California’s Central Coast. Helmed by highly decorated Brewmaster Matt Brynildson, Firestone Walker's main brewery in Paso Robles produces a diverse portfolio including 805, California's #1 craft beer brand; Mind Haze, a top 5 national hazy IPA; and Cali Squeeze, one of the nation's fastest-growing beer brands. The Firestone brand family also includes iconic beers such as DBA, Union Jack, and Pivo Pils, as well as the storied Vintage Series of barrel-aged strong ales led by Parabola. As a California beer company, Firestone Walker also has two additional locations: the Barrelworks wild ale cellar in Santa Barbara County and the Propagator R&D brewhouse in Venice. Firestone Walker was recently named “Best American Brewery of the Decade” by Paste Magazine. More at 805beer.com and FirestoneWalker.com from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/433i7u3

[noisycowboyglitter]

40 Oz Beer: Tips for Storing and Serving Like a Pro!

A 40 oz beer, colloquially known as a "forty," is a large format bottle of malt liquor or beer containing 40 fluid ounces (approximately 1.18 liters) of beverage. This iconic packaging became popular in the United States during the 1980s and has since become deeply ingrained in certain aspects of American pop culture.

Buy now:19.95$

Typically, 40 oz beers are associated with:

High alcohol content (often around 5-8% ABV)

Affordable pricing

Brands like Olde English 800, Colt 45, and Steel Reserve

Urban culture and hip-hop references

College drinking culture

The large size and relatively low cost made forties popular among budget-conscious drinkers and those looking to maximize their alcohol intake. However, this association has also led to controversy and bans in some areas due to concerns about excessive consumption and public health.

In recent years, some craft breweries have embraced the 40 oz format, creating premium versions of the traditionally low-cost product. This has led to a slight shift in perception, with some seeing it as a novelty or nostalgic item.

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Despite its controversial reputation, the 40 oz beer remains a recognizable symbol in American drinking culture, evoking memories of youthful indulgence for many.

Beerlovers All About Craft is a phrase that encapsulates the passion and dedication of craft beer enthusiasts. These individuals appreciate the artistry, complexity, and diversity found in small-batch, independently brewed beers.

Craft beer culture encompasses:

Exploring unique flavor profiles and brewing techniques

Supporting local and independent breweries

Attending beer festivals and tasting events

Engaging in home brewing

Discussing and rating different brews

Pairing beers with food

Learning about beer history and production methods

Craft beer lovers value quality ingredients, innovative recipes, and the stories behind each brew. They often seek out limited editions, seasonal releases, and collaborations between breweries.

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This community celebrates the creativity and passion of skilled brewmasters, appreciating the nuances that distinguish craft beers from mass-produced alternatives. For them, beer is not just a drink, but an experience to be savored and shared.

Lovers Beer refers to brews designed or marketed with romance and relationships in mind. These beers often feature:

Romantic or sensual branding

Heart-shaped logos or packaging

Flavors associated with love, like chocolate or strawberry

Names playing on romantic themes

Marketing geared towards couples or date nights

Some breweries create special Valentine's Day editions or year-round offerings aimed at couples. These beers might be sold in pairs or gift sets, perfect for sharing.

Buy now

While not a distinct beer style, Lovers Beer represents a niche market that combines the enjoyment of craft brewing with the celebration of love and companionship.

[rickchung]

2023 North Shore Craft Beer Week x North Vancouver.

Get ready for the [NSCBW] when it returns to the historic Shipyards District [...]. Craft beer lovers are invited to join North Shore brewmasters at various beer-themed events and all the different breweries. Guests will get to sample the region’s finest craft beers and drinks alongside some festive live entertainment.

Events scheduled from Nov. 2–14.

[partnerwithapro]

"THE ULTIMATE 2023 BEER TOUR GUIDE: EXPLORING THE BEST BREWERIES AROUND THE WORLD" Article Release for Brewmasters and Beverage Makers, sponsored by PRO Engineering / Manufacturing Inc. Article Excerpt: The craft beer industry has experienced a remarkable boom in recent years, captivating beer enthusiasts worldwide. With an array of unique flavors and brewing techniques, craft breweries have become a focal point for beer tourism.

Embarking on a global beer tour offers a thrilling opportunity to explore the best breweries worldwide, uncovering the diverse flavors and cultural experiences they offer. The American Craft Beer Scene

In the United States, the craft beer revolution has taken the nation by storm. Breweries like Sierra Nevada, Dogfish Head, and Stone Brewing have become iconic symbols of innovation and quality.

American breweries embrace a multitude of beer styles, from hop-forward IPAs to rich stouts and experimental sours. Beer festivals and events such as the Great American Beer Festival and San Francisco Beer Week showcase the vibrant beer culture across the country…”

Click for full article: https://lnkd.in/ggCUPn8R

Click to have our experts answer any questions you have or give you a quote on a pasteurizer that fits your needs: https://lnkd.in/ep7TWNkG Check out the latest industry news and trends: https://lnkd.in/e6w__bCu PRO Engineering / Manufacturing Inc. 11175 W Heather Ave Milwaukee, WI 53224 414-362-1500 sales@prowm.com https://prowm.com Previous Post:  https://lnkd.in/gfE7-Ks3

 #beerindustry #hardseltzernews #hardseltzer #beverageindustry #beernews #alcoholindustry #brewery #craftbrewery #craftbeers #tunnelpasteurization #batchpasteurization 

[its-bigpitcher-posts]

Do you love to enjoy live screening with a stadium-like atmosphere along with scrumptious delicious foods accompanied by fresh beers? Well, you are in for a treat tomorrow at Big Pitcher, Sarjapur. Dive into the feeling of enjoyment and celebrations as we induce 1+1 Brewmaster's offers on our craft beers everyday with the ongoing Bengaluru cocktail festival, chef's special menu and of course, lip-smacking foods with an uplifting ambiance that is spic and span to make your experience at Big Pitcher extra remarkable. . . . . #livescreenings #beeroffers #oneplusone #brewerylife #chefspecialmenu #brewedbeers #breweryinbangalore #brewpub #pubsinbangalore #craftbeerinbangalore #craftbeerculture #craftbeerlovers #craftbeerbangalore #craftbeerporn #howmanybeersaretoomany #beerlovers #beeradvocate #dineinbangalore #beerstagram #beersofinstagram #beersnob #bestbeerinbangalore #bangalorepubs #bangaloredairies #bangaloredays #bangalore_insta #happyhour #sarjapuraroad #Bigpitcher #bangaloredestination — view on Instagram https://ift.tt/38SgTqE

[thebrewstorian]

This is the [incomplete] story of Oregon beer, part 2

This is the second part of the story of Oregon beer. 

Read This is the [incomplete] story of Oregon beer, part 1

This talk is based on an Oregon Encyclopedia article I wrote.

Last February I gave a talk at the Oregon Brewers Guild dinner. None of us knew what was ahead for public health, the economy, and social change. I love giving talks and will certainly repurpose this one, but for now, here are the slides and script with a few additions to reflect the pandemic shut down and updated screenshots from the beer guides.

https://guides.library.oregonstate.edu/beer_research

https://guides.library.oregonstate.edu/brewingarchives

In the spring of 1980, Charles and Shirley Coury, who had owned a vineyard for 13 years in Forest Grove, opened a brewery Portland. They called it Cartwright Brewing Company (Cartwright was Shirley’s maiden name) and their first offering was 150 cases of a mild, English-style ale called Cartwright Portland.

Coury found century-old beer beer-making recipes in “beautiful, old brewing textbooks” in the stacks of the Multnomah County Library. He also made Legal Lager and Deliverance Ale, the latter an attempt to raise money to keep the business open. The beer was nearly $1 per bottle, which was more than customers expected to pay; but the price point wasn’t the issue, the inconsistency was. Although Cartwright closed in 1981, it roused consumers’ appetite for a locally made, small-batch beer, but it also inspired the brewers who came a few years later.

The mid to late 1980s were an exciting time for Oregon Beer. 

Richard and Nancy Ponzi, also winemakers, opened Columbia River Brewing (later called BridgePort) and brothers Kurt and Rob opened Widmer Brewing (they added “Brothers” to the company’s name a few years later). Karl Ockert, a recent UC Davis graduate with a degree in winemaking, joined the Ponzis summer 1983 at their vineyard. He and Ponzi were interested in beer and began planning a brewery and portfolio of ales. One became their namesake: BridgePort Ale. Others followed: the award-winning BridgePort India Pale Ale, Blue Heron Pale Ale (named after Portland's official city bird), and a barley wine named "Old Knucklehead." BridgePort was acquired by The Gambrinus Company, owned by Carlos Alvarez, in 1995. Brewery operations ceased in February 2019, and the brew pub closed the next month.  

Kurt Widmer enjoyed homebrewing and full-flavored beer. After seeing Chuck Coury’s brewery he knew he had a chance at success. His brother quit his job, his father came out of retirement, and his sister in Germany joined as a partner. Their first beer was a Dusseldorf-style Alt and in 1986, they introduced their "Hefeweizen" to America. Rather than a traditional Hefeweizen characterized by distinctive yeast flavors, this was an unfiltered version of their existing wheat beer (Weizenbier) and used Cascade hops. They served it with a slice of lemon to accentuate the citrus flavors of the Cascade hops. In 2007, Redhook Ale Brewery and Widmer Brothers merged to form a new company called Craft Brewers Alliance, which was later renamed as Craft Brew Alliance. In January 2019, Widmer Brothers Brewing closed its taproom after 22 years. In November, 2019 Anheuser-Busch purchased the remainder of CBA.

Fred Bowman started homebrewing after receiving a “How To” guide from high school friend Jim Goodwin, who was also a talented jazz musician. They brewed test batches in Bowman’s basement and were soon joined by high school friend Art Larrance. In 1984, Bowman and Larrance had a franchise agreement for Portland Brewing Company to produce Bert Grant’s Scottish Ale and Russian Imperial Stout and had leased the 58-year-old Holly Farms creamery building in Portland, but they needed more money before they could open. The two raised $125,000 with a common stock offering and leased equipment from Imperial Leading in Lake Oswego. “Mac” MacTarnahan invested $25,000 and in 1992 they named MacTarnahan’s Pale Ale after him; it became the Portland Brewing’s flagship brew. By 1998 the company was in financial trouble, and that year MacTarnahan bought $3.5 million in debt in exchange for stock. Portland Brewing Company merged with Saxer Brewing Company of Lake Oswego in 2000. In 2004, MacTarnahan, then 88 years old, sold the company to Pyramid Breweries of Seattle. In 2008, Pyramid was acquired by Magic Hat Brewing Company, which was subsequently bought by North American Breweries and then by the Costa Rican company Florida Ice & Farm Company.

McMenamins is famous for brewpubs, music, and hotels. Many of their locations are in rehabilitated historical properties and at last nine are on the National Register of Historic Places. McMenamins was founded by brothers Mike and Brian McMenamin, who grew up in northeast Portland, Oregon. Their influence began in 1974 with the opening of Produce Row Café, which soon made a name as one of Portland's first bars devoted to quality imports and craft beer. Don Younger’s Horse Brass Pub, which opened in 1976, was also an essential component in increasing consumer access and awareness of imported and local beer, as well as provided a community space to share beer experiences. In 1985, the McMenamins opened Oregon’s first brewpub in the Southwest Portland neighborhood of Hillsdale with brew master Carlos Santos. They didn’t adhere to a style and their beers were often unsettling to brewing traditionalists; they used ingredients like blackberries, apples, blueberries, spices, and candy bars. Their first theater pub, and the first in Oregon, was the Mission Theater & Pub (1987). The company then entered the broader hospitality business starting in 1990, when they converted a 74-acre site (that at one time served as the Multnomah County Poor Farm) into McMenamins Edgefield.

One major event that impacted the trajectory of the beer industry in Oregon in the 1980s was legislation that married production and sales. 

Before 1985, brewpubs were essentially illegal in Oregon. The state’s post-Prohibition laws said alcohol manufacture and retail could not occur on the same premises; instead, breweries had to work with a third-party distributor to add taps and sell their product. Bowman, Larrance, the Ponzis, the Widmers, and the McMenamin were instrumental in lobbying to legalize the marriage of production and on-site sales. 

In early 1985 House Bill 2284 proposed a brewery-public house license that would allow the brewing and selling of malt beverages at the same location; however, wholesale beer suppliers feared new brewpubs would cut into business and launched a counter campaign. On May 9, 1985 HB 2284 was tabled and died. The second bill, SB 813, proposed a bed and breakfast license to permit the sale of beer and wine, as well as a brewery-public house license for manufacturers producing less than 25,000 barrels of malt beverage. On July 13, 1985, Governor Vic Atiyeh signed Senate Bill 813, the “Brewpub Bill,” into law. It allowed brewers to make and sell beer on the same premises, key for increasing revenue and gaining new customers.

Although growth over the next 10 years was slow, throughout the 1980s, four other breweries opened in other parts of the state: Full Sail Brewing (Hood River) and Oregon Trail Brewery (Corvallis) in 1987, and Deschutes Brewery (Bend) and Rogue Ales (originally in Ashland) in 1988. Portland has always had the largest concentration of breweries and Central Oregon has seen exceptional growth, but breweries have opened in new areas to attract diverse consumers. Examples include Calapooia (1993, Albany), Cascade Lakes Brewing Company (1994, Redmond), Terminal Gravity (1996, Enterprise), Barley Brown’s (1998, Baker City), Walkabout Brewing (1997, Medford), Ninkasi (2006, Eugene), Fort George (2007, Astoria), and Block 15 (2008, Corvallis).

A maturing industry needed skilled brewers and since its establishment in 1995, Oregon State University’s Fermentation Science program in the Food Science and Technology department has led brewer education. Homebrew clubs and organizations around Oregon have also provided training for future professionals. Founded in Portland in 1979, the Oregon Brew Crew is one of the oldest and largest home brewing clubs in the United States; it is appropriate that their meetings are held at F.H. Steinbart, a homebrew shop founded in 1918 and the oldest in the country. Other pioneering clubs include the Heart of the Valley Homebrewers (1982, Corvallis) and the Cascade Brewers Society (1982, Eugene).

The Oregon Brewers Guild fills an important role as a non-profit advocate for the state’s breweries; founded in 1992, it is one of the nation's oldest craft brewer associations. Two other important organizations to support increased gender equity in brewing started in Oregon. The Pink Boots Society was founded in 2007 by Teri Fahrendorf, former brewmaster at Steelhead Brewing in Eugene, as a professional organization to support women in the brewing industries. In 2011, Pink Boots members created Barley’s Angels as an educational community for consumers; it became its own organization in 2012.

In addition to more breweries to choose from, consumers had other ways to engage with beer. The Oregon Homebrew Festival, established in 1982, is the Pacific Northwest’s oldest homebrew competition; others followed, including the KLCC Brewfest Homebrew Competition and SheBrew. The Oregon Brewers Festival (established 1988) is one of the nation’s longest running and largest craft beer festivals; others throughout the state include the Portland Craft Beer Festival, the Festival of Dark Arts in Astoria, Bend Brewfest, and Mt. Angel's Oktoberfest.

The increasing popularity of homebrewing and accessibility of imported beers certainly had an impact on the preferences and palates of consumers, as did writing about beer in the public press. Fred Eckhardt was a well-known advocate, critic, educator, mentor, and historian, and his written work on beer and brewing encouraged generations of people to think about beer in new ways. Inspired by a 1972 visit to Anchor Steam Brewery, Eckhardt became an avid proponent of tasteful, complex craft brews. He urged people to focus on flavor, style, and experience in the Oregonian, and also wrote regular articles in national industry publications like Celebrator Beer News and All About Beer. He rose to prominence with his 1970 A Treatise on Lager Beers, a guide to homebrewing and the evolution of lager beer, and 1989 The Essentials of Beer Style. 

The Oregon Hops and Brewing Archives acquired his papers in 2015, and I feel incredibly lucky to have had the opportunity to preserve and provide access to materials that document such important moments in this history.

In more recent years, as print publications have folded, blogs, podcasts, and news aggregate sites have dominated Oregon beer news and information. Reporting about the beer industry has changed a lot in the past year, and I am grateful that there are still web sites like New School Beer and Brewpublic, as well as notable journalists and authors like Jeff Alworth, Denny Conn, and John Abernathy reporting on local issues.

Electronic, paper, oral histories? I’m interested in collecting all the things that document the industry. In the last year we’ve added collections from the Oregon Brewers Guild, Widmer Brothers Brewing, the Pink Boots Society and Barleys Angels.

We have Fred Eckhardt’s papers, as well as Denny Conns and a collection of research materials from Pete Dunlop. Other collections include Master Brewers of America District Northwest Chapter Records, the Oregon Hop Growers Association, and scanned collections from both Fred Bowman and Art Larrance.

Find a list of all collections and oral histories on the OHBA guide. 

[greatbeernow]

Mexican Hot Chocolate, a beer brewed by Buffalo Bayou Brewing in Houston, Texas. It features festive flavors like chocolate, cinnamon, and other spices. I'm drinking it here at Brewmasters Craft Beer Festival, Galveston, Texas

[firkinron]

Falling for Beer: 7 Upcoming Beer Festivals in the United States

Falling for Beer: 7 Upcoming Beer Festivals in the United States

The craft beer industry is booming in the United States. Whether you are new to craft beer or a seasoned connoisseur, beer festival events are a great way to discover new flavors and expand your horizons. Beer festivals also make it easy to meet new people who share your love of brew. The year is more than half way over, but there are still plenty of exciting beer-themed events yet to come. These…

[noladrinks]

New from https://noladrinks.com/broadcast/noladrinks-show-12-9-19-the-year-in-beer-2019/

NOLADrinks Show – 12-9-19 – The Year in Beer 2019

On this week’s The NOLADrinks Show with Bryan Dias, we take a look at the year that was in beers. We’re joined by our regular beer experts Sal Mortillaro and Matt Horney. We talk trends that were (and weren’t), a look at some economics, and take a stab at what to expect in 2020!

Pictured above from left – Matt Horney of Old Rail Brewing Co. and Bryan Dias of The NOLADrinks Show.

NOLADrinks Show – 12-9-19 – The Year in Beer 2019

We start things off letting you know what’s up with this week’s show.

Next, we’re over at Old Rail Brewing Co. in Old Mandeville, just across the lake from New Orleans, for our featured interview.

As always when discussing beer, we’re joined by our “resident” beer experts (unpaid!), Matt Horney and Sal Mortillaro. Both are certified beer judges with the Beer Judging Certification Program. Sal is one of 65 or so Grand Master beer judges on the planet and Matt is the brewmaster at Old Rail.

This time around, we spend most of the chat talking about the year in review as it relates to brews! Since most of the 2019 numbers are not out yet, we take a look at several predicted trends coming into the year and discuss whether they occurred or not.

We look at various styles, discuss developments at this year’s Great American Beer Festival, and more. We also talk about some of the predicted economics and market trends related to certain categories, craft beer, and beer in general.

In our podcast only portion – “Another Shot with NOLADrinks” – we take a shot at some things you might see moving forward in 2020!

Closing things out with our “Parting Shot,” we touch on beer a bit more – both 2019 and some thoughts on 2020.

Pictured at left from left – Matt Horney of Old Rail Brewing Co., Bryan Dias of The NOLADrinks Show, and Sal Mortillaro of the Beer Judging Certification Program.

The map below shows the location of Old Rail Brewing Co. You can subscribe to, stream, and download The NOLADrinks Show with Bryan Dias podcast using the links and player at the top of the post.

Cheers, You All!

~ Bryan

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[drinkhv]

DRINKING HV THIS WEEKEND ONWARD! 3/14

THIS WEEKEND!

THURSDAY MARCH 14TH Uno Pizzeria & Grill in Central Valley has a Toppling Goliath Trivia Night & Tap Takeover 7pm - 9pm! The Cask & Rasher in Coxsackie has a Sierra Nevada Tap Takeover 7pm - 9pm!

FRIDAY MARCH 15TH Growler & Gill in Nanuet has a Founders KBS Release 12pm - 11pm! Brew & Co. in Bedford has a Remarkable New Kids 2 Tap Takeover: 2nd Shift & Monday Night 6pm - 11pm! Beer Noggin in Bronxville has a Can Release w/ Zero Gravity 7pm - 10pm!

SATURDAY MARCH 16TH Hudson Valley Fermented is at Pace University Pleasantville Campus 12pm - 4pm! Cousins Ale Works in Wappingers Falls hosts Camp Changes Lives - Hudson Valley 7pm - 10pm! River Outpost Brewing Co. in Peekskill has a Cookie O'Puss Release 12pm - 11pm!

ONWARD!

TUESDAY MARCH 19TH Half Time Beverages in Mamaroneck has a Rare Beer Nite 4pm - 10pm!

WEDNESDAY MARCH 20TH The Dutch Ale House in Saugerties has a Beer Pairing Dinner with West Kill Brewing 6:30pm - 8:30pm!

THURSDAY MARCH 21ST Hops Craft Beer Burger in Monroe has a Citizen Cider Night 6pm - 8pm! The Dutch Ale House in Saugerties has a Mug Club Event with West Kill Tap Takeover 5pm - 8pm! Growler & Gill in Nanuet has a Maine Beer Co. Tasting 6pm - 9pm!

FRIDAY MARCH 22ND Growler & Gill in Nanuet has a Dogfish Head Record Day 6pm - 9pm! DeCicco & Sons in Brewster has a Bells Tap Takeover 5pm - 10pm!

SATURDAY MARCH 23RD Beer Fest is at the Westchester County Center in White Plains 4pm - 8pm! Great Flats Brewing in Schenectady has their @nd Anniversary Party 12pm - 10pm! DeCicco & Sons in Armonk has their Péché Mortel Day & Orval Day 12pm - 9pm! Delaware Supply in Albany has their Péché / Orval Day 2019 12pm - 11:55pm! The Little Rice Ball in Troy has a Rare Form Tap Takeover 7pm - 9pm! Great Life Brewing in Kingston has The Return of The Marzen 5pm - 10pm!

SUNDAY MARCH 24TH Honey Hollow Brewing Co. in Earlton sponsors Brewing Beer w Matty Taormina 1pm  - 3pm!

THURSDAY MARCH 28TH SUNY Schenectady County Community College has a Frog Alley Brewing Beer Pairing Dinner 6pm - 9pm! Palizzata in Kingston has a Mill House 4 Course Beer Dinner 7pm - 10pm!

FRIDAY MARCH 29TH Growler & Gill in Nanuet has a Bell's Oracle Release/Tasting 6pm - 9pm! Shadows on the Hudson in Poughkeepsie has a Craft Beer VIP Dinner 7pm - 9pm!

SATURDAY MARCH 30TH Broken Bow Brewery in Tuckahoe hosts Kolsch FEST 6pm - 10pm! Peekskill Brewery hosts the Pretty in Peekskill Prom 8pm - 11pm!

SUNDAY MARCH 31ST Mill House Brewing Co. in Poughkeepsie has a Cucumber Blessings Release Party 12pm - 3pm!

FRIDAY APRIL 5TH Brewmasters Weekend is a Mohonk Mountain House in New Paltz!

SATURDAY APRIL 6TH Brewmasters Weekend is a Mohonk Mountain House in New Paltz!

SUNDAY APRIL 7TH Brewmasters Weekend is a Mohonk Mountain House in New Paltz!

WEDNESDAY APRIL 10TH Chatham Brewing hosts PINTS FOR PIT BULLS 5:30pm - 8pm!

FRIDAY APRIL 12TH DeCicco & Sons in Brewster has their Annual Founders Tap Takeover 5pm - 10pm!

SATURDAY APRIL 13TH Tilly’s Table in Brewster hosts Beer Fest 2019 3pm - 6pm!

SUNDAY APRIL 14TH Brickhouse in Nyack has a Game Of Thrones & Ommegang Tap Takeover 7pm - 10pm!

THURSDAY APRIL 18TH Growler & Gill in Nanuet has a Threes Brewery Tasting 6pm - 9pm!

FRIDAY APRIL 26TH Growler & Gill in Nanuet has a Trappist Tasting 6pm - 9pm!

SATURDAY APRIL 27TH TAP New York Craft Beer & Food Festival is at Hunter Mountain 2pm - 6pm!

SUNDAY APRIL 28TH TAP New York Craft Beer & Food Festival is at Hunter Mountain 12pm - 4pm!

THURSDAY MAY 9TH Growler & Gill in Nanuet has a Cigar City Tasting 6pm - 9pm!

SATURDAY MAY 18TH The Live Art Beer Fest in at the Garner Arts Center in Garnerville 2pm - 6pm!

SUNDAY MAY 19TH The Live Art Beer Fest in at the Garner Arts Center in Garnerville 12pm - 4pm!

SATURDAY JUNE 1ST The Lower Hudson Valley Craft Beer Festival is in Nanuet 12pm - 8pm!

THURSDAY JUNE 6TH The Burger & Beer Blast is at Kensico Dam Plaza in Valhalla 6pm - 10pm!

[nwbeerguide]

Available in all markets in six-packs Firestone Walker Brewing announces the return of Wookie Jack Black IPA.

https://bit.ly/3YAM2rJ image courtesy Firestone Walker Brewing Company Press Release Paso Robles, CA: Firestone Walker’s mythic Wookey Jack is back for a limited seasonal release. Born more than a dozen years ago, Wookey Jack (8.3%) is a Black Rye IPA whose legend continues to grow. This latest edition is rolling out to all Firestone Walker markets in six pack (12-ounce can) and draft formats for a limited time, adding to the lore of this three-time gold medalist at the Great American Beer Festival. “Wookey Jack has a hardcore following and we get asked about it all the time,” said Brewmaster Matt Brynildson. “It’s a beer for those in the know and those who want to discover something different. Everyone loves the visual trick of Wookey Jack—it’s as black as a stout but drinks like an IPA.” The latest edition of Wookey Jack remains faithful to the original recipe, which includes loads of pearled dark malts with rye adding a rustic grain element. The hops are sticky Citra and dank, pungent Amarillo, both of which are incorporated into a massive dry-hop regimen. As always, the brewing team claims to have incorporated a bit of “Wookey Dust” as well. Wookey Jack now reaffirms its title Firestone Walker’s wooliest IPA, offering big, toasty malted rye flavors with a balanced bite on the finish. It is, in Brynildson’s words, “gnarly on the outside, yet refined on the inside.”   Origin Story Wookey Jack was first brewed in 2012 as Firestone Walker’s riff on the emerging Black IPA style. Wookey Jack came into the world at a time when Cascadian Dark Ales were starting to storm into California from the Pacific Northwest. Also known as Black IPAs, these beers brought a unique regional expression to the exploding IPA genre.  With Black Rye IPAs gaining a foothold, Brynildson decided to put his own stamp on the style, adding rye malt to bring a spicy, rustic element to the beer he would call Wookey Jack. It was an instant hit that would spawn many imitators. After later going on hiatus, Wookey Jack has re-emerged in recent years as a seasonal release.  “It’s a beer that just seems right for fall and winter,” Brynildson said. “The Wookey never dies—it just hibernates.” # # # Founded in 1996 by brothers-in-law Adam Firestone and David Walker, Firestone Walker is a second-generation, family-led brewery based on California’s Central Coast. Helmed by highly decorated Brewmaster Matt Brynildson, Firestone Walker's main brewery in Paso Robles produces a diverse portfolio including 805, California's #1 craft beer brand; Mind Haze, a top 5 national hazy IPA; and Cali Squeeze, one of the nation's fastest-growing beer brands. The Firestone brand family also includes iconic beers such as DBA, Union Jack, and Pivo Pils, as well as the storied Vintage Series of barrel-aged strong ales led by Parabola. As a California beer company, Firestone Walker also has two additional locations: the Barrelworks wild ale cellar in Santa Barbara County and the Propagator R&D brewhouse in Venice. Firestone Walker was recently named “Best American Brewery of the Decade” by Paste Magazine. More at 805beer.com and FirestoneWalker.com from Northwest Beer Guide - News - The Northwest Beer Guide https://bit.ly/48B6Rrs

[wineanddinosaur]

How to Brew Oktoberfest Lager at Home

Lagering at home can be intimidating, time consuming, and really, what’s the point when you can buy so many craft lagers on the market today? The point is: You can throw your very own Oktoberfest!

Once again, organizers in Germany decided in May to forgo this year’s Oktoberfest festivities in favor of protecting public health. Yes, you could pick up some German lagers from the store or try the one your local brewery makes. But remember the rules of Oktoberfest: The only beers that can be served at the official event are made by breweries within the city limits of Munich. So, if you’re throwing an Oktoberfest at home, it follows that the only beer served must be brewed within the limits of your own home.

If you brew one now, in September, your beer might even be ready during the official Oktoberfest celebration period in Munich, which traditionally ends on the first Sunday in October. It will certainly be ready while Oktoberfest celebrations are still happening in the U.S. The final stage of lager brewing — holding the beer at a consistent temperature to allow it to mellow, also called lagering — is important and can last for several weeks on a professional scale. But the timeline can be condensed and still produce an excellent beer that you can enjoy as festivities continue on well into October.

Now that the regulations and reasons are ironed out, let’s get to exactly how to make the best Oktoberfest-style lagers at home.

Modern Oktoberfest or Traditional Oktoberfest?

Notice I didn’t say how to brew your best Märzen at home. That’s because when it comes to Oktoberfest, amber-hued, rich, full-bodied Märzen hasn’t been the name of the game since the 1990s. This millenium at Oktoberfest, a lighter- golden more sessionable beer, often referred to as festbier, fills the liter-sized steins at the annual outdoor event.

Both styles showcase the flavors of German malt, in many ways mirroring the flavors of the massive soft pretzels served throughout the tents in Munich. But while festbiers stay light and bready, their darker counterpart Märzen showcases notes of toast, even touches of caramel, like the darker outer shell of the soft pretzel.

The flavors match so well that Steve Breezley, brewmaster at Ska Brewing in Durango, Colo., says part of brewing a great Oktoberfest is to “have a good pretzel ready to enjoy with your finished beer!”

Festbiers have more character from German hops. Even with the malt-forward profile, these beers have a bitter, clean finish as opposed to the Märzen that will have precisely enough hops to prevent the overall impression from being too full and sweet.

“The expectation in the U.S. is contrary to what the style actually is [in Germany] because of early craft examples of the style,” says Jack Hendler, co-owner and brewer at Jack’s Abby Brewing in Framingham, Mass. Jack’s Abby’s Oktoberfest, called Copper Legend, is his attempt “to bridge the modern interpretation, which is a very golden beer, and the more historical version, which is a darker, maltier, more traditional Märzen.”

The choice is yours: Will your Oktoberfest be a golden hoppy lager, or a malty German classic? Or could you perhaps create some fusion of the two? Whatever you decide, three pro brewers have advice for making your at-home festbier a success.

Brewing an Oktoberfest Lager

No matter the particular style, the most important ingredient to your Oktoberfest will be fresh German malt. Both styles (festbier and Märzen) use a lot of German Pilsner malt accented by specialty malts; either Vienna, Munich, or some combination of the two.

Malt has good shelf stability and can be stored over long periods of time (in an airtight container). But with a malt-focused style like Oktoberfest, the freshest flavor will really come through in the final beer. So, for this one, consider skipping your malt in storage and instead make it a point to get some fresh grains.

“Any good Munich malt, or combination of Munich and Vienna, is really all it takes to deliver full, developed malt flavors,” Jack Van Paepeghem, quality manager at Von Trapp Brewing, says. Von Trapp’s Oktoberfest is a take on the traditional Märzen style. He adds, “Most homebrew shops or online carriers have German malts in stock.”

Festbier recipes use German Pilsner and a touch of Vienna and/or Munich malt amounting to about 15 percent of the entire grain bill in the recipe. Many Märzen recipes will use specialty malt, whether Munich, Vienna, a light variety of caramel malt (something in the 20-40L range) for 50 to 70 percent of the grain bill, with the rest of the grist consisting of a German 2-row or German Pilsner malt. But, some recipes use up to 100 percent Vienna or Munich malt to get the signature wholesome bread and toast notes of classic Märzens.

Whichever grains you choose in your recipes, Van Paepeghem and Breezley agree that Weyermann, a malting company based in Bamberg, Germany, is the gold standard for sourcing flavorful German malts.

Breezley specifically uses the Munich I, Munich II, and Caramunich III malts from Weyermann in Ska Brewing’s Märzen-style Oktoberfest, which won a gold medal at the Great American Beer Festival (GABF) in 2018.

Next up in the Oktoberfest process is selecting the hops to use. Hallertau, Tettnang, and Hersbrucker are classic choices, though any hop with earthy, slightly spicy German Noble hop character, like Sterling or Hersbruker, will work here. Even in the hoppiest of festbiers, hoppiness takes a back seat to maltiness and drinkability in Oktoberfest styles.

There are some American brewers that put a hoppier twist on their Oktoberfest. The Von Trapp Oktoberfest uses Hallertau, Perle, and Tettnang hops, and a final technique: “We add a touch of hops at flame out to contribute some background aromatics to complement the toasty malt flavors,” Van Paepeghem says.

Making Decoction Decisions

Many of the beers served at Oktoberfest in Munich use a traditional mashing style called decoction. This method requires about a third of the mash to be removed and boiled in a separate container while the rest of the mash is held at a consistent temperature. The boiled mash is then added back to the mash tun to increase the overall mash temperature. Each time the portion of the mash is removed, boiled, and returned, it is considered a “step.”

Historically, Oktoberfest beers used triple decoction, or three steps. But because of the energy and time requirements to do this, some modern decoction mashes use only one or two steps.

There was a time when rustic malts and rudimentary technology required decoction mashing to fully release malt sugars and raise the mash temperature. Now, decoction mashing is done mostly as a nod to tradition, though many brewers insist it does impact flavor because of Maillard reactions and melanoidin creation in the boiled portion of the mash.

Hendler is one of those brewers. “Oktoberfest is one of those styles where you’re really looking for an intense malty flavor,” he says. “And decoction is a great way to do that without getting the really heavy sweetness that you would get from specialty malt.”

The maltiness he’s referring to comes from those Maillard reactions that produce flavors in the range of nutty, biscuity, toasty, and even toffy.

For the same reasons pro brewers may avoid a decoction mash, homebrewers must consider the time and energy necessary for building decoction into your recipe. Hendler calls it “an exercise in endurance.”

Once removed, the small portion of the mash that is being boiled must be stirred vigorously and constantly to avoid scorching.

“If you have some friends you can make stir that pot and give you a break, maybe decoction is a good thing to attempt,” he adds.

Another reason for decoction is the overall impact on the final beer drinkability. The goal of a well-crafted Oktobersfest is to be able to drink liter after liter of it (responsibly, of course) in the famed Munich tents without feeling full or bloated. That drinkability is impacted by the attenuation of the beer (the measure of how much sugar is converted into alcohol and carbon dioxide by the yeast).

“It’s always that fine balance of malt intensity and attenuation,” says Hendler. Generally, for a beer to taste full and malty, the final attenuation needs to be a bit lower with a sweeter beer to get those flavors, he says. “But that’s where decoction helps you. You can still get the very high attenuations, but have that perceived sweetness through melanoidin creation.”

If you don’t have the extra time, space, and energy required to perform a decoction mash at home, Weyermann makes a particular malt called Melanoidin malt that mimics these decoction-driven flavors. It is sometimes referred to as “Super Munich” because it has the enzymatic qualities of Munich malt with the addition of caramelized, rich melanoidin flavors.

How Much Lagering Does a Lager Really Need?

When it comes to lagering, Breezley says, “Lagering helps a good beer get better, but doesn’t make a bad beer good.”

He says that during lagering there is a decrease in sulfur compounds and some esters, which leads to more noticeable malt character in the final beer. And while he thinks a four-week lager conditioning would be ideal, ingredients, fermentation, and healthy yeast all have more impact on the quality of the final beer than time in the cellar.

Hendler says that the main reason professional brewers lager for longer periods (usually four weeks but sometimes six weeks or longer) is that they are trying to capture natural carbonation from fermentation in the final beer. After the initial fermentation when sulfur and other undesirable compounds are blown off, brewers will close the fermentation and allow the slow lager fermentation to create all of the carbon dioxide in the final beer.

“It won’t hurt the beer to sit and lager for a month. But probably, two weeks would be sufficient if [you’re] going to force carbonate,” Hendler says.

Most of the smoothing of flavors that lagering is known for happens in the first days or weeks of conditioning; and while extended conditioning might enhance this, it is with diminishing returns.

Now it’s time to get to brewing ahead of your own at-home Oktoberfest. Will the beer served as your main event be like the modern golden sparkling lagers? A nod to the traditional toasty amber beers of Oktoberfests past? Or somewhere in between? That’s up to you, festival organizer!

The article How to Brew Oktoberfest Lager at Home appeared first on VinePair.

source https://vinepair.com/articles/homebrew-oktoberfest-lager/

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Karbachtoberfest, the award winning beer from Karbach Brewing. I'm getting reacquainted here at Brewmasters Craft Beer Festival, Galveston Texas

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Iron Hill Brewery celebrates 25 years

While other 90s brewpubs have disappeared, Iron Hill Brewery only gets stronger

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Iron Hill has the impressive distinction of winning medals at the Great American Beer Festival for 20+ consecutive years included being named Best Brewpub.  As the brewery approaches their 25th anniversary this November Edelson has plans for some big beers, he reveals the "big one" on the show this week.  We chat about their new production brewery in Exton, PA and their entry into the distribution market, as well as recent events at their newest pub right here in Atlanta.  Oh, and some chatter about cave-aged beers and cheeses.

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