Brewers on the Lake

Inaugural Beer Week in Grand Rapids, Feb 20 – 25

2012-01-29T10:20:00.013-05:00

Inaugural GR Beer Week Featuring Breweries, Bars and Restaurants in Grand Rapids, MI

Monday, February 20 – Saturday, February 25, 2012

With a cold bite in the air and a cold pint in hand, beer lovers from all over Michigan and surrounding states will descend on Fifth Third Ballpark just north of Grand Rapids on February 25 for the Michigan Brewers Guild Winter Beer Festival. This year, craft beer fans will have an even better reason to spend an entire week in Grand Rapids.
GR Beer Week makes its debut this year, during the week leading up to the Winter Beer Festival. Events will take place over the course of 5 days at locations in and around Grand Rapids. Beer dinners, rare beer tastings, tap takeovers and other unique events are being planned.
GR Beer Week events and information will be constantly updated on Facebook. “We have several large events planned for each night of the week,” stated Barry Johnson, West Michigan Liaison for Liquid Table. “The wholesalers, breweries, retailers and consumers have been extremely helpful and supportive of our cause. Everyone understands the importance of such a vibrant, growing industry, especially in a down economy – everyone loves beer.”
For details go to Facebook-grbeerweek

...and the list of new breweries grows.

2012-01-24T15:04:00.001-05:00

A baseball-themed microbrewery is on tap for a former fire house. Two childhood friends aim by May to open The Mitten Brewing Co. at 527 Leonard St. NW.
Plans for the craft brewery sports bar, what operators claim will be the first of its kind in Michigan, call for on-site brewing to serve a 1,200-square-foot tap room and pizzeria with seating for 65 people. Grand Rapids Planning Commission will consider a permit Thursday.
“Right now with Michigan sports doing well, it’s time for us to get in. We don’t want to wait any longer.”
Food offerings will feature gourmet pizza from executive chef Matt Lenkiewicz, who also is the chef at Grill One Eleven in Rockford. Pizza will be available for dine-in or carry out, and 6-packs of beer also will be sold for carry out.

The People of Michigan Craft Beer

2012-01-22T18:42:00.001-05:00

A nice documentary by Alan Torres about the people of Michigan and craft beer. The Great Beer State

America’s 100 best beer bars: 2012

2012-01-19T05:13:00.001-05:00

Pubs, dives, taverns, canteens, watering holes and holes-in-the-wall: Once again, we’ve surveyed the lay of the beer-bar land and found 100 one-off spots where there’s a barstool any beer lover can call home.
draftmag.com-americas-100-best-beer-bars-2012

Beer Events

2012-01-10T05:14:00.003-05:00

WEDNESDAY, 1 FEBRUARY
WYANDOTTE, Michigan. Jolly Pumpkin and North Peak Brewery Night at the Rockery. Madrugada Obscura release party. Tickets $20 in advance, $25 after.
Includes beer samples, appetizers and swag. 734.281.4629. http://www.rockerywyandotte.com/

SATURDAY, 10 & 11 FEBRUARY TRAVERSE CITY
Barrel of Laughs Event at Right Brain Brewery.

FRIDAY, 24 FEBRUARY
WBF Pre-Party @ Billys Lounge and @ Pyramid Scheme

SATURDAY, 25 FEBRUARY
COMSTOCK PARK (Grand Rapids), Michigan. Michigan Brewers Guild Winter Beer Festival., Fifth Third Ballpark. 1-6pm (12N entry for MBG members).
http://michiganbrewersguild.businesscatalyst.com/events.html Most tickets are sold out, but bus trip packages with tickets are available http://www.mbgmash.org

Help for those without brewing software

2012-01-07T16:10:00.000-05:00

Brewers Friend release of Brewing Tools. BF homebrew recipe calculator

Make a Beer Cocktail

2012-01-07T16:04:00.002-05:00

brewingandbeer.com It’s pretty hard to justify taking a craft beer and using it for something other than pouring it into a pint glass and enjoying it how it was meant to be enjoyed, though there are some exceptions. One such example is turning your brew into an even more alcoholic beverage. So just in time for New Year’s Eve, here are a few cocktail recipes that feature craft beer as a major ingredient, allowing you to enjoy your beer with a bit of an extra kick. Have a very Happy New Year from Brewing and Beer! (more Beermixology.com )

Everything Nice
4 oz Founders Porter
4 oz Bell's Amber
1 oz Ron Zacapa Aged Rum
1/2 oz Frangelico Hazelnut Liqueur
1/8 oz Allspice Dram
Combine ingredients and stir. Serve in a tulip glass and garnish with a cinnamon stick or a sprinkle of allspice on the frothy head.

Averna Stout Flip
2 oz Averna Amaro
1 oz New Holland Poet Stout
2 dashes of Angostura Bitters
1 whole egg
grated nutmeg
Combine Averna, Angostura, and egg in a shaker, add ice, and shake more than you think is enough. Double fine strain and top with Rogue Chocolate Stout. Garnish with fresh grated nutmeg. - Jacob Grier, Metrovino, Portland, OR.

Siete y Siete
1 oz Siete Leguas Blanco Tequila
1/4 oz fresh lime juice
1/4 oz agave nectar
8 oz of Brewery Vivant Farmhand Ale
Shake Tequila, lime juice and agave nectar with ice, strain into a shot glass and serve side by side with Farmhand in a shaker pint. Drop the shot into the beer and drink in one smooth motion.

Sour Punkin
4 oz of your favorite pumpkin ale
2 oz Jolly Pumpkin - Oro de Calabaza
Blend beers and stir. Serve in a tulip or wine glass and garnish with freshly ground nutmeg.

Michigan craft beer growth: newly opened breweries and those in the works

2011-12-21T20:28:00.003-05:00

by John Liberty More and more breweries keep emerging in Michigan. The Michigan Brewers Guild currently has 87 members — a large majority of the breweries in the state — and it expects the number to rise for 2012, said executive director Scott Graham. Although some breweries have closed, including the Old Hat Brewery in Lawton and the Grand Rapids Brewing Co., the overall number of breweries will be up thanks to a slew of breweries in various stages of development.
The Colorado-based Brewers Association, which promotes craft beer across the country, released earlier this month its mid-year report called "U.S. Breweries in Planning." According to the Brewers Association, more than 50 breweries in 20 states have opened in the last two months of its report. The report said there are 855 breweries in planning, up from 207 in 2008; 260 in 2009 and 389 in 2010.
The report listed three of Michigan's newly-opened breweries: Patchwork Brewing Co., of Decatur; Cheboygan Brewing Co., of Cheboygan; and Greenbush Brewing Co., of Sawyer.
But there are even more breweries on the way. With help from the Michigan Brewers Guild and some KalamaBrew reporting, here is a list of some of the state's new breweries in the works.

Brauerei Becker/Western House Brewery
Where: Brighton
About: Due to open in April. According to BrightonPatch.com, it "will take over the site known by residents as the 'Pink Hotel' at 500 W. Main Street. The brewery will offer a variety of microbrews, including a brew from the American colonial area, as well as a drink that dates back to the days of the Vikings. Only a small selection of snacks will be available, keeping the focus on the beer. Current owner of the building, John Becker, and his son, Matt Becker, who will act as head brewer, both say that maintaining the historical integrity of the Pink Hotel is key in their operation. John Becker says he will spend about $1 million in buying and improving the 6000-square foot building. He says he plans to gut much of the interior to make room for brewing equipment. There are plans for a European-style beer garden that will be located between the building and the railroad tracks."
Website: brauereibecker.us

Chelsea Alehouse
Where: Chelsea
About: Due to open summer 2012. According to website, "You will enjoy fresh beer crafted on-site. Pair your beer with a sandwich, salad, soup, or munch on a warm pub pretzel. Live music and other events will make Chelsea Alehouse Brewery an exciting new venue for entertainment. Cheers, Chris Martinson Owner and Future Head-brewer."
Website: www.chelseaalehouse.com

Cotton Brewing Co.
Where: Adrian
About: From an article in the The Daily Telegram: "Brett and Krista Cotton received the Adrian City Commission's approval Nov. 21 for a liquor license for the brewery. ... Brett Cotton said he became interested in brewing beer in 2008 when he spent some time in Washington, D.C., and visited a number of microbreweries with friends, tasting a wide variety of beers. The Cottons began brewing beer for their own consumption at home and visiting microbreweries in other communities, Cotton said. He believes Adrian would be a good place for a microbrewery because none now exists in Lenawee County, Cotton said. People who want to visit a microbrewery have to drive to Jackson, Milan, Ann Arbor or Maumee, Ohio, he said."
Website: www.cottonbrewing.com

Cranker's Brewery
Where: Big Rapids
About: Due to open in March.
Website: www.crankersbrewery.com

Elk Brewing Co.
Where: Grand Rapids
About: From a Grand Rapids Press story, "Plans for a new microbrewery inside a vacant building along the Wealthy Street SE business corridor are fermenting. Elk Brewing Co., a venture lead by Eric Karns, of Grand Rapids, would occupy what had most recently been a barbecue restaurant at 700 Wealthy St. SE under a plan being presented to the Grand Rapids Planning Commission. ... Karns, a home brewer, will be joined in the venture by his wife, Lisa, and two other partners. A deal to purchase the building is contingent upon winning approval to operate the brewery inside. If all goes according to plan, Karns said he hopes to be open in 2012. 'I want to enjoy going to work and look forward to it and I love brewing beer,' Karns said."

Falling Down Beer Co.
Where: Warren
About: "We are a new microbrewery in SE Michigan. Scheduled to open in Spring 2012," according to its Facebook page.
Website: www.fallingdownbeer.com

Fifty-One North Brewing
Where: Lake Orion
About: From the Facebook page, "Attention Beer Lovers, what you've been hearing is true! Lake Orion is about to have its very own microbrewery -- 51 North Brewing Company. We will be located at 51 North Broadway, hence the name. Mary and Don Gindhart lead a small group of beer-loving, business-minded individuals that share one purpose -- to create a microbrewery like no other. We will have an amazing lineup of hand-crafted beers, wines and meads, all made in-house. Along with this diverse group of drink selections, we will offer unique food pairings to complement these libations and provide high-quality entertainment and service. All these ingredients add up to a destination perfect for individuals, couples, families and friends."
Website: 51northbrewing.com

The Grand Rapids Brewing Co. will most likely re-open in a new location.
Grand Rapids Brewing Co.
Where: Downtown Grand Rapids
About: From the Grand Rapids Press, "Grand Rapids bar owner Mark Sellers has purchased the assets of the recently closed Grand Rapids Brewing Co. with plans to reboot the brand again." It is expected to open inside the former Founders Brewing Co. location by spring, according to the Grand Rapids Press.

Harmony Brewing Co.
Where: Grand Rapids
About: From Faceboook, "A neighborhood brew-pub for Eastown. A comfortable place where conversation is the primary entertainment. Offering home made ales, an assortment of Michigan wines, and select cocktails. Enjoy simple garden inspired foods, breads, and cheeses." For more, read this story from The Grand Rapids Press.

Perrin Brewing Co.
Where: Alpine Township
About: Expected to open in the spring. According to a story in the Grand Rapids Press, "A proposed microbrewery in the Comstock Park area already plans to expand and it hasn’t even brewed a drop of beer yet. Perrin Brewing Co. recently won unanimous Planning Commission approval for an expansion that is five times larger than what it originally proposed to add to its facility at 5910 Comstock Park Drive NW, off Six Mile Road. Instead of a 2,400-square-foot cooler attached to the 11,070-square-foot building, owners Jarred Sper and Randy Perrin now plan a 12,213-square-foot addition with an internal cooler and a separate area for tastings that can accommodate up to 153 people."

Rockford Brewing Co.
Where: Rockford
About: Due to open in the spring. According to the Grand Rapids Press, "Part-owner Brien Dews said reaction to plans for the tap room and brewery in a rustic, two-story building has been positive. Dews, a City Council member and owner of All Good Time Clock Service, partnered with fellow residents Seth Rivard and Jeff Sheehan to start the only brewery in town. Sheehan has made beer professionally for about 10 years, most recently at New Holland Brew Pub in Holland. Rivard, an IT engineer for Alcoa Howmet in Whitehall, and Dews have brewed as a hobby for several years. The trio hopes to use locally grown ingredients to make up to 700 barrels a year of traditional brews, seasonal beers with a variety of flavors, and possibly some wine. The tap room will not have a kitchen, but food might be served from the Poindexter Specialty Marketplace through a window in the same building at 12 E. Bridge St."

Sunset Boulevard Brewing Co.
Where: Kalamazoo
About: It is open for lunch only, no beer yet. According to its Facebook page, it's open from 11 a.m. to 2:30 p.m. Call 269-343-0711 for more information.

The sign at the new White Flame Brewing Co.
White Flame Brewing Co.
Where: Hudsonville
About: Had to push back Dec. 15 opening date, expecting to open soon;"We will be a production brewery with a small taproom for our guests to enjoy our beer. We plan to have 10-12 taps with 5 standards and the rest in rotation. We will also be selling beer to go in 1/2 gallon growlers as well as distributing to your favorite neighborhood pub via keg," according to its Facebook page.
Website: whiteflamebrewing.com

Witch's Hat Brewing Co.
Where: South Lyon
About: To open Dec. 26: "Our little family started at the Witch's Hat in South Lyon in 2007 when we said "I do." When life dealt us lemons we decided to make beer. Here we are - trying our hand at the Beer Lover's Dream."
Website: witchshatbrewing.com

Alaskan Survives On Beer While Stranded

2011-12-08T12:00:00.002-05:00

by Nick Carbone Clifton Vial wound up stuck in a snowdrift off a rural highway in eastern Alaska, his truck lacking the usual survival necessities. All that lay in the back was a few cans of Coors Light, frozen solid. And as any college student knows: beer is food. Even the relatively bland Coors Light contains calories to keep a person functioning. Foodless for nearly 60 hours, Vial munched on the frozen beer. Bear Grylls would be so proud.

Vial says he ate the beer like beans from a can. “I cut the lids off and dug it out with a knife,” he told the Anchorage Daily News. The 52-year-old lived off the ration of a couple of cans for more than three days while rescuers searched for him.
Vial had taken a drive late Monday night, getting stuck in a snowdrift 40 miles north of Nome. Far out of cell phone range and ill-dressed for the situation in tennis shoes, jeans and a cheap jacket, Vial huddled for warmth in a sleeping bag and shrouded his shivering feet in a towel. He turned on the engine occasionally to listen to the radio and get the heat flowing, but it was no match for the -17 degree temperatures. And by the third day, Vial’s gas gauge was toeing the “empty” line.
When he failed to show up to work Tuesday afternoon, the search was on for the missing man. It wasn’t until Thursday afternoon, nearly three days since his truck became lodged in the snowdrift, that a Nome rescue crew happened upon him. When towed safely back to civilization, Vial’s beer diet quickly hit the skids. He told ABC News he’s drinking a gallon and a half of water each day to rehydrate. Fortunately, his Coors binge wasn’t all that unhealthy – he didn’t even gain a beer belly. In fact, Vial lost 16 pounds while he lay stranded.

Yeah I Got An Opener...

2011-12-06T10:08:00.002-05:00

http://www.youtube.com/watch?feature=player_embedded&v=sJV5HW61yoE#!

Hanson to Sell Beer

2011-12-04T09:12:00.000-05:00

by Rolling Stone. Thery're all grown up now.. .
Hanson are prepping the launch of 'MMMHop', their own brand of beer. The squeaky-clean pop trio hope to make the brew, an India Pale Ale, available to fans sometime in early 2012.

"We of course make records, they are fundamental to what we do, but we wanted to create a brand so that our fans have a greater experience," Zac Hanson told reporters. "What is vital is that Hanson merchandise is quality and not made solely with the purpose of profit."

"We have a board game and even a record player to play our last record on, but we will never make dolls, lunch boxes or toothbrushes that play our songs, for example. It's vital our fans have trust in everything Hanson do," says Hanson. "In fact, we are soon going to be selling our own beer, I'm not even joking. MMMHop IPA, anyone?".

Brewery for Rockford in 2012

2011-11-18T05:24:00.000-05:00

Submitted by Stanton Tang "It was a short 2-month courtship and a marriage made in heaven," said Rockford resident Brien Dews in speaking about a recently formed partnership with two other Rockford residents, all three having a dream of opening a microbrewery in downtown Rockford specializing in craft beers. Microbreweries have been a growth industry throughout the economic downturn of the past decade and craft brew beers lovers are legion. The partnership believes that a microbrewery in Rockford would be a perfect addition to the destination shopping and fine dining opportunities already available in Rockford. It is possibly the missing link!

Dews is best known as Rockford's Mayor Pro-Tem along with being an AWCI 21st Century Certified Clockmaker who owns and operates Rockford's All Good Time Clock Service. For the past 7 years Brien has had a passion for his crafting of home brewed beer.
Partner Jeff Sheehan has a decade of home brewing experience and for the past 5 years has been employed by the New Holland Brew Pub, in Holland, MI where he developed and tested new brews.
Partner Seth Rivard has also been a home brewer of beer for 5 years and for the past 13 years has been employed by Alcoa Howmet in Whitehall, MI in the area of information technology (IT). In addition, Seth brings a degree in Business Administration to the table.
Recently the trio entered into a purchase agreement with the owner of the property located at 12 E. Bridge St. (Directly across the street from the Rockford Historical Museum on the southwest corner of Bridge St. and the White Pine Trail.)
The two-story space has approximately 1650 sq. ft. on each level. The second floor level has breath-taking and commanding views in all four directions. Rockford's iconic Rogue River Dam is highly visible as is the river above the dam. The America's Favorite Farm Market venue is a glance away. Michigan's longest linear state park, The White Pine Trail, runs adjacent to the property. From its upstairs windows one can take in many of the popular seasonal Rockford events such as the Annual Ice Festival, the summer Huntington Rogue River Blues Series, the Start of Summer carnival festivities, Mitchell's Run, and the Holiday Lighting Ceremony, to name some of many. Not to be forgotten is a spectacular view of the award-winning Peppler Memorial Park and the sport fishing and canoeing/kayaking mecca of the Rogue River.
All of the above plus the freshest craft-brewed beer any beer lover could ever hope for will be locally available for the very first time in Rockford when Rockford Brewing Company opens its doors for business next Spring - 2012.
Initially, Rockford Brewing Company will have the capacity to produce 700 barrels per year. At opening the microbrewery will have 4 to 5 mainstay styles of beer available on tap, most certainly an IPA, a stout, a wheat, a sweet, and probably a French Farmhouse/Country Ale. More styles will be developed and made available as demand increases. Beers will only be available on tap for in-house consumption or to be carried home in tap filled and cap sealed 64 oz. glass jugs commonly known as "growlers". At home, the beer will stay good for 2 to 5 days once opened. Purchased and consumed either way, it is the fresh taste that keeps people coming back again and again.
"For non-beer drinkers Rockford Brewing Company will also have cider, wines (house red and/or white), sodas, and possibly mead," said Seth.
"The environment is a huge part of our plan. Rockford Brewing Company will be a family friendly place where children are welcome. It will be a place to meet and kick back and relax after enjoying all of the outdoor activities Rockford has to offer," said Brien, adding, "It will be a community gathering place for people to enjoy one another's company."
Jeff, who will be the designated Brew-Master, tells us that, "It will be a fun place to hang out, a place of stimulating conversation, and a happy escape from everyday routines."
All three of the partners are wildly enthusiastic about the planned interior décor. Rockford Brewing Company will be warm and inviting with a northern Michigan rustic lodge timber framed interior with wood wall paneling and flooring.
Patrons will enter the microbrewery through a timbered entranceway off the White Pine Trail. A second entrance from the parking lot on the west side of the building is planned. The main floor level will feature a large hand-crafted wooden 10-tap bar seating 18 along with tables of eight, seating another 32. Highlighted will be the heart of the brewery - a highly visible, glass enclosed, brewing area.
Nowhere will the "rustic lodge look" be more apparent than in the spacious and inviting upstairs gathering level. With cathedral ceilings and large windows looking out on all that Rockford has to offer, the second floor level will have additional seating another 125 patrons.

Bell's suing the state of Michigan

2011-11-17T15:07:00.002-05:00

Bell's Brewery is suing the state. The Michigan Information and Research Service reports that the Kalamazoo-based beer-maker filed the complaint last week. The new keg law in Michigan requires an ID tag to be attached to all kegs when they're sold. If it's not intact when the keg is returned, the buyer faces a fine and jail time. State lawmakers say the bill will crack down on underage drinking, but the lawsuit claims it also unfairly targets Michigan's microbrewery industry. According to MIRS, Bell's owner, Larry Bell, says the bill will take away the incentive to return kegs, which will cost breweries money. He also says it will restrict the number of people who can purchase kegs.

New microbrewery on tap for Comstock Park

2011-10-23T09:59:00.000-04:00

By Garret Ellison

The Michigan microbrewery market will be getting another player next year when Perrin Brewing Co. opens the doors of its Alpine Township facility, which owners expect to heavily emphasize public tours and tasting.
Perrin’s site plans and rezoning request got a nod from the Planning Commission on Thursday and the facility should be open in March, said co-owner Jarred Sper, assuming everything passes muster with the Township Board in the next two months. The 12,000-square-foot brewery will be located at 5910 Comstock Park Drive NW, on seven acres alongside Mill Creek. They are planning to produce 2,500 to 3,500 barrels the first year with plenty of space and equipment to accommodate future expansion, said Sper. “We want to take the public — and especially the home brewer — and really engage them with the equipment,” said Sper, a 34-year-old former U.S. Marine sergeant and 1995 graduate of Lowell High School.

Sper and fellow owner Randy Perrin of Perrin Properties LLC won a recommendation from planners to rezone the site from industrial to planned unit commercial, which will allow for tours and tasting, as well as on-site retail sales of growlers and six-packs. The company plans to host a handful of invite-only outdoor events with beer, food and live music, and the daily public tours are a big part of making the brewery a unique and educational destination, said Sper. “There are no secrets — we’ll give people the recipes.”

Perrin will be distributing their compliment of year-round beers in 12 and 16 oz cans. Styles planned include a “wit,” or white, a porter, India Pale Ale and American Strong Ale. A handful of seasonal styles will be available at the brewery. Retail prices are yet to be determined. Sper did not reveal the name of the company’s brewer, who will be guiding tours, but said the man has previously worked for Lagunitas, Goose Island and Harpoon brewing companies. Sper said Perrin is in the middle of “serious talks” with distributors, but initially are planning to focus on serving the local market. “We want to focus on Michigan,” he said.

The venture’s initial name was to be Silver Jack’s Brewing Company, but Sper said they chose to go with the Perrin name based on the positive reputation the Perrins have in the Comstock Park area. The company plans to draw water from a well on site, and Sper assured planners and several nearby neighbors at Thursday’s meeting that state regulators had determined there to be a sufficiently large aquifer to accommodate everyone in the vicinity. A few neighbors expressed concern about odors from the plant, as well as impact on land value of neighboring homes. Sper said the twice daily 90-minute brewing process gives off a sweet, caramel-like smell akin to “baking bread in a kitchen.” He expressed a commitment to ensure minimal impact on surrounding homes and addressed concerns about on-site drinking by saying “it’s not a bar.”

“We want to make it a place families will feel comfortable,” he said. There will be picnic tables and pre-packaged snacks, and possibly catered events, but the microbrewery license does not permit an on-site kitchen and restaurant.

Tasting hours would be daily from 4 to 11 p.m. Samples will be given in four -to -six ounce cups.

“It’s not a place to come, drink and get loaded,” he said. “It’s a place of business. If you like our beer, buy a growler and come back the next day.”

The Township Board, which created an industrial development district on Monday to precede an expected request for a tax abatement, will decide final approval of rezoning and site plans later this fall.

Founders new brewhouse now in production!

2011-10-06T19:53:00.000-04:00

Oct.6- Founders new brewhouse is cranking out it's very first batch of Dirty Bastard. The brewhouse will continue to be utilized to brew specialty batches and taproom-only beers. This means that, in total, their brewing capacity has increased from 30bbl to 115bbl per turn. Awesome!

Congrats Michigan breweries at GABF!

2011-10-06T15:08:00.000-04:00

GABF 2011 Winners

The winners have been released for the Great American Beer Fest. Click here for the entire list of medals. Listed below are the Michigan medalist.

Category: 14 Experimental Beer – 83 Entries

Gold: Mangalitsa Pig Porter, Right Brain Brewery, Traverse City, MI

Silver: Petit Obscura, Telegraph Brewing Co., Santa Barbara, CA

Bronze: Belgorado, Wynkoop Brewing Co., Denver, CO

Category: 24 Aged Beer – 36 Entries
Gold: Expedition Stout, Bell’s Brewery, Galesburg, MI
Silver: Release the Hounds, Bull & Bush Brewery, Denver, CO

Bronze: 2004 Triple Exultation, Eel River Brewing Co., Fortuna, CA

Category: 69 Belgian- and French-Style Ale – 56 Entries

Gold: California Ale, Telegraph Brewing Co., Santa Barbara, CA

Silver: TAPS Biere de Garde, TAPS Fish House & Brewery (Corona, CA), Brea, CA

Bronze: Pin-Up Blonde, Bastone Brewery, Royal Oak, MI

Category: 70 Belgian-Style Lambic or Sour Ale – 51 Entries

Gold: Fifth Element 2008, Squatters Pub Brewery, Salt Lake City, UT

Silver: Blue Sunday, New Holland Brewing Co., Holland, MI

Bronze: Barton Kriek, North by Northwest, Austin, TX

Category: 78 Sweet Stout – 19 Entries

Gold: Steel Toe Stout, Ska Brewing Co., Durango, CO

Silver: Cream Stout, Redwood Brewing Co., Flint, MI

Bronze: Outlaw Oatmeal Stout, Great Basin Brewing Co., Sparks, NV

ABI's latest venture, the Belgian Beer Café

2011-09-22T15:14:00.000-04:00

Belgian Beer Café® Offers Truly Unique Experience Along with Ambitious Plans for 60 U.S. Locations Hasselt, Belgium (September 2011) - It has been said about Belgian beers that there is a “beer for everyone.” If the popularity it has already found around the world is any indication, Belgian Beer Café is soon going to discover that everyone will be there for a beer when the unique Belgian bar / restaurant concept arrives on American shores. Created in 1998, Belgian Beer Café is truly fresh and exciting and sure to be a welcome addition to the U.S. casual dining landscape. The recipe is simple: Offer an extensive selection of world-renown and local-brewed Belgian beers; classic Belgian cuisine; an attentive, knowledgeable, white-jacketed wait staff and an atmosphere that evokes the comfortable surroundings of a classic Brussels brasserie café.
The first Belgian Beer Café is tentatively scheduled to open at Newark Liberty International Airport in New Jersey in late 2011 / early 2012. Franchise / licensing projections call for the opening of approximately 60 Belgian Beer Cafés in the U.S. within three to four years. In addition to the Newark airport location – licensed to HMSHost – a tentative development agreement is expected to bring 10 Belgian Beer Cafés to the New York City and Boston metropolitan areas within the next five years.
Each Belgian Beer Café will typically feature 20 to 40 Belgian beers, both bottled and draught, representing a full range of flavors. Only authentic Belgian beers are available in eight different styles: Abbey, Amber, Fruit, Gueuze, Lager, Specialty, Trappist and Wheat. Each is served in the proper glassware at the proper temperature, with a specific pouring ritual (see sidebar) for draught beers. Patrons are also sure to appreciate the delectable cuisine found in every Belgian Beer Café. Each will feature a wide array of Belgian and Belgian-inspired dishes such as Mussels, Vol au Vent (a light pastry shell filled with meat), Flemish Beef Stew, Cheese and Shrimp Croquettes and much more. For the less adventurous, the menu will feature such American staples as burgers and chicken wings as well as regional favorites. belgianbeercafe

Canadian Breakfast Stout

2011-09-14T20:34:00.000-04:00

Canadian Breakfast Stout (CBS) will be the second release in the company’s 750mL “Backstage Series”. It will be released to the market October 3, 2011 with a taproom release party on October 1.
The taproom release at 235 Grandville Ave SE in downtown Grand Rapids will begin at 11 a.m. on October 1. There will be about 1700 bottles available for purchase at $18 each. A strict limit of two (2) bottles per person will apply, and all bottles will be available on a first-come, first-served basis. Because a line is expected to form before 11 a.m., numbers will be handed out so that the line can remain intact once the taproom doors open. CBS will be featured on draft, and CBS merchandise will be available in the Founders company store, which is on the north end of the taproom. As with all Founders specialty products, growler fills will not be available for CBS.
Canadian Breakfast Stout is an Imperial Stout brewed with a blend of coffees and imported chocolates, then aged in spent bourbon barrels that have most recently been aging pure Michigan maple syrup. The final product has had stellar reviews and is currently the fifth highest rated beer in the world on www.BeerAdvocate.com.

Thank you New Holland!

2011-08-28T13:37:00.002-04:00

Homebrewers United was a great time!

Fall Hop Harvest

2011-08-25T20:16:00.000-04:00

Now that you have spent the entire growing season diligently caring for your vines, it is time to harvest what can turn out to be copious amounts of hops on healthy, mature plants. The following will cover some guidelines for you to follow in order to assure that you are harvesting your hops at their peak of potency and freshness. A little study in this area will allow you to accurately time your harvest so that you can maximize your return on your annual investment in water and time.

Take note, the following guidelines are on a cone by cone basis, rarely, if ever, will all of your cones be ready for harvest simply because some of them are presenting the signs that they are ready to harvest. Harvests can many times take days, or weeks to complete in separate stages for the home brewer. Hops farmers will often harvest everything at once, but at home you can take more care.

Hop cones appear less “tight”, the leaves of the cone are visibly “opening”
The bases of the hop leaves are showing ample amounts of bright yellow lupulin
When squeezed, the cones emit the fragrant scent that you would come to expect from fresh hops (pungent, fragrant)
When the cone is squeezed between your fingers and released, it feels papery, resilient, not green and hard
The small bract leaves at the base of the hop stem are beginning to dry and the tips are browning

Typically when you observe a hop cone presenting all of the above traits, there will be an ample number just like it, enough to justify harvesting all of those that have peaked. Those cones that do not exhibit the signs listed above are best to be left alone until they do. It can take days or even weeks for them to mature.

Once you have harvested the ripe cones, it is time to prepare them for preservation. Hops have several enemies when it comes to maintaining their characteristics.

Temperature
Oxygen
Time

Hops must be stored cool, or better yet frozen. The oils that exist in the lupulin glands are volatile and do not store well at room temperature. These oils are also easily oxidized, which means that long term storage planning must include some sort of vacuum packaging. Lastly, even if you have frozen and vacuum packaged your hops, time is one enemy that you cannot avoid, that is, unless you actively brew and use your hops!

To prepare your hops for storage as discussed above, they are typically dried. You can freeze them wet, or use them wet in a specialty beer if you like! There is a school of thought, however, that believes that freezing WET hops will actually serve to preserve the hops longer, though drying them is the norm. (Source Charlie Papazian, Homebrewers Companion)

To dry the hops you can use many methods, but stay away from cookie sheets and ovens if you can. Hops are fragile, their oils and thusly their characteristics are extremely susceptible to degradation from high temperatures, best to dry them slowly and naturally. Food dehydrators have been used with success, or another method that is used with great success is the box fan and window screen method.

If you have a home, you most certainly have windows, and you most certainly have some window screens to go along with them. You can use some chairs, 5 gallon buckets, really anything you can think of to support the window screen horizontally above the floor. Now, you must do the same with a cheap box fan from any retail store… supported above the floor (to allow it circulate air), but below your window screen, facing upward.

You can then spread your freshly harvested hops across the screen in a singular layer and turn the fan on low. You don’t want the hops flying all over your garage, but you do want to promote drying and air circulation. Agitate the hops periodically to ensure even drying of all of the hops. Allow this process to carry on until your leaf hops are papery and sufficiently dry to store. Once this is accomplished, vacuum seal and freeze any hops that you do not intend to use right away to preserve them.

When you are picking, make sure to keep the different varieties you grow in separate containers and drying screens as not to mix them up.

Vander Mill cider garden now open

2011-08-03T10:03:00.000-04:00

MittenBrew, Christopher Epplett In hopes of promoting more on-site consumption of its hard cider, Vander Mill celebrated the grand opening of its outdoor cider garden Friday. Hard cider’s increasing popularity has created fairly rapid growth for Paul Vander Heide’s cider mill. Friday’s opening of its more than 2,000 square-foot outdoor garden was another benchmark for Vander Mill. “It’s a relaxing, family-friendly place to have a drink,” Vander Heide said. “We’re trying to maintain a balance of family-friendly and craft-alcohol drinking.”
Among the “family-friendly” options, youngsters were carted around on a train powered by a tractor and took full advantage of an adjacent playground area surrounded by five acres of woods to the east of the mill.
In the past three years the cider mill has seen increased traffic, which the owner attributes to familiarity of its products now served at 28 bars/restaurants and 40 store retailers across the state, mostly in West Michigan.
“There’s a lot of traffic coming from Grand Rapids and they recognize the logo, they recognize the name,” Vander Heide said. “And then there’s other people seeking it out.”
Vander Mill, 14921 Cleveland St., is en route for beachgoers to Grand Haven State Park or Ottawa County’s North Beach Park. Those taking I-96 and exiting on M-104 pass the mill on their right heading into town (on the left as heading out of town). The store is open during the summer Tuesday-Saturday 10 a.m. to 7 p.m. and Sunday noon to 7 p.m.
During the event, two specialty ciders were on tap in addition to eight others — the mill usually has 10 ciders on tap. The specialties, Luscious Lutes, hard cider fortified with apple brandy, and Doubled Over, a dry-hopped, bourbon-barrel aged cyser, are both available until the batches run out.
“We’re hoping to have a food element,” Vander Heide said. “The concept is going to be that we do 100 percent Michigan product. We would hope the additional food we offer would feature the products sold in the store.”
Vander Mill was recently state-approved for a microbrewing license and is working on federal approval. The owner says Vander Mill will brew various fruit beers, “things that are kind of in our vein.” “We are a cider mill first,” he said. “We’re going to make a beer that has cider in it, you can bet on that.” The brews — perhaps two or three offered on-site with occasional one-offs at local bars — will be made “on a really micro scale,” according to Vander Heide.
The mill is transitioning from poly totes to tanks, which should help produce a higher volume of cider. In total, three tanks will be used — a 2,000-gallon fermenter and two 850-gallon brite tanks for carbonation. “It’s really going to help us improve consistency batch to batch,” Vander Heide said, adding the tanks will give a more consistent carbonation and help manage the company’s overall distribution growth.
Vander Heide said. “It’s not how much we can sell, it’s who we can sell it to. We want to be able to sell it as a craft cider, not just a cider.”

Another list of favorites from Zymurgy...

2011-07-01T09:50:00.000-04:00

Zymurgy magazine, the publication of the American Homebrewers Association, released its ninth annual list of the 50 best beers in the country and West Michigan breweries can pat themselves on the back.

Bell's Brewery Inc., of Kalamazoo, and Founder Brewing Co., of Grand Rapids, dominated by putting two beers in the top three and three brews in the top five.
Bell's IPA Two Hearted came in at No. 2, trailing Pliny the Elder from Russian River, of Santa Rosa, Calif.
Pliny the Elder has won the last three years.
Founders' Kentucky Breakfast Stout was tied for third with Dogfish Head's 90 Minute IPA. Bell's Hopslam took fifth and the Expedition Stout claimed 19th. Marshall's Dark Horse Brewing Co. also came in tied for No. 48 for its IPA, Crooked Tree.
Here is the full list
1. Russian River Pliny the Elder
2. Bell’s Two Hearted Ale (Kalamazoo)
3 (tie). Dogfish Head 90 Minute IPA
3 (tie). Founders Kentucky Breakfast Stout (Grand Rapids)
5. Bell’s Hopslam
6. Stone Arrogant Bastard
7. Sierra Nevada Celebration
8 (tie). Sierra Nevada Torpedo
8 (tie). Stone Ruination
10. Sierra Nevada Pale Ale
11. Stone Sublimely Self Righteous
12. Sierra Nevada Bigfoot Barleywine
13. Goose Island Bourbon County Stout
14 (tie). Great Lakes Edmund Fitzgerald Porter
14 (tie). Oskar Blues Dale’s Pale Ale
16 (tie). Dogfish Head 60 Minute IPA
16 (tie). New Glarus Belgian Red
18. North Coast Old Rasputin
19. Bell’s Expedition Stout
20 (tie). Deschutes The Abyss
20 (tie). Left Hand Milk Stout
20 (tie). Odell IPA
20 (tie). Samuel Adams Noble Pils
20 (tie). Surly Furious
20 (tie). Troegs Nugget Nectar
26 (tie). Rogue Dead Guy Ale
26 (tie). Samuel Adams Boston Lager
28. Anchor Steam
29 (tie). Bear Republic Racer 5
29 (tie). Ommegang Three Philosophers
29 (tie). Oskar Blues Ten Fidy
29 (tie). Three Floyds Alpha King
29 (tie). Three Floyds Dark Lord
34 (tie). Avery Maharaja
34 (tie). Dogfish Head Indian Brown
34 (tie). Dogfish Head Palo Santo Marron
34 (tie). Three Floyds Gumballhead
38 (tie). Dogfish Head 120 Minute IPA
38 (tie). Lost Abbey Angel’s Share
38 (tie). New Belgium La Folie
38 (tie). New Belgium Ranger
38 (tie). Oskar Blues Old Chub
43 (tie). Ballast Point Sculpin IPA
43 (tie). Great Divide Yeti
43 (tie). New Belgium 1554
43 (tie). Russian River Blind Pig
43 (tie). Ska Modus Hoperandi
48 (tie). Alesmith Speedway Stout
48 (tie). Dark Horse Crooked Tree (Marshall)
48 (tie). Green Flash West Coast IPA
48 (tie). Summit EPA
48 (tie). Victory Prima Pils

Michigan homebrew bill passes

2011-06-25T04:04:00.000-04:00

Michigan homebrew bill passes Michigan State House, moves on to state senate.
LANSING — A bill that would allow homebrew to be served in licensed Michigan brewpubs and restaurants passed the Michigan State House of Representatives Thursday.

House Bill 4061 passed by a vote of 105 to 5, according to the Brewers Association.
The bill, which would allow homebrewed beer to be served for competitions and club meetings, will now go to the Michigan State Senate, where it has been assigned to the Regulatory Reform Committee.

Michigan Beer Cellar to start bottling

2011-06-20T20:42:00.003-04:00

While making a name for themselves in the increasingly competitive craft beer market that is West Michigan, Michigan Beer Cellar is deciding to take their art a step further. The Sparta based brewery already distributes kegs of their brew to approx. 15 pubs across the area. Now they're looking to expand on that by distributing their brew in bottle form. Upon label approval and bottling line installation, they're looking to start with 4 different brews.

Short's Brewing Co. has an app

2011-06-13T20:20:00.003-04:00

By Josh Smith Are you planning a special event and need some help figuring out how much beer to plan for?Well, the good folks at Short's Brewing Co. have created a very handy tool for just that kind of brainteaser.Their new app - beer-calculator - will help you calculate how much beer you need based on the total number of guests, percentage of guests who drink beer, and the number of drinks per person.Their Beer Ordering Calculator will advise you how many 1/2 barrels, 1/4 barrels, 1/6 barrels, or 12 oz. cases you should plan for.For example, say you are throwing a bash and invite say, 50 of your best friends. If you assume half of them drink beer and each drinks two, you should be able to getaway with:

• 0.40 1/2 barrels

• 0.81 1/4 barrels

• 1.21 1/6 barrels

or 1.56 cases (24 - 12 oz. bottles)

It's probably best to round up or even pad it a little (good craft beer tends to runs out fast). I also briefly tested this on my smartphone and it worked pretty well with my browser — in case you need to recalculate on the fly.

Helpful Reading

2011-05-25T13:44:00.006-04:00

Book Review: Brewing Better Beer by Gordon Strong

Posted by Alan Mcleod

Gordon Strong is a very accomplished home brewer and judge so I was interested in reading what he admits is a very personal take on making your own beer at a high level of skill.

A few words on what this book is not. It is not really a beginners guide. Look elsewhere for that. My favorite (mentioned also by Strong) remains Homebrewing, Vol. 1 by Al Korzonas even if it does not include all-grain brewing. It is not a style guide and it's also not jam packed with stats and tables. It's more about beer and brewing than a description of brewing. There are recipes to illustrate points being made but it is not a book of recipes. Spaced throughout the book there are sections titled "So What Do I Do?" in which Gordon sets out his personal preferences on the given topic relating them to his own experience and taste.

And that is what I see this book as offering - a way to make your own way into and along a path of skillful and even competitive brewing. And I also see it as useful for anyone wanting to explore skilled and experienced drinking.

Gordon Strong is the current Beer Judge Certification Program (BJCP) President, as well as the world’s only Grand Master Level V Beer Judge. Gordon is also an accomplished home brewer, who won the 2009 Ninkasi award as the American Homebrewer’s Association Winningest Brewer.

How Do You Know When?

2011-05-05T19:57:00.000-04:00

BYO asked, “You know you are a homebrewer when . . .”
• it’s more important to brew than buy Christmas presents.
• your four-year-old is on a first name basis with the owner of the homebrew shop.
• every vacation, road trip or errand turns into a quest for breweries, beer and beer equipment.
• you enjoy smelling bunghole emissions.
• you realize the most organized part of your life is your brewing records.
• you’re looking at a new house and the first thing you’re looking for is the best place to brew.
• in order to get the Christmas decorations out of the closet you have to first move bottles, fermenters, a stainless steel kettle and a wort chiller.
• there are more refrigerators/freezers in your garage than cars.
• you correct the waiter on a style of beer.
• you’re making beer for everything from the fantasy football draft to the company holiday party.
• you measure manhood by how many taps you have on your kegerator.

Washing Yeast for reuse

2011-05-05T05:48:00.000-04:00

There is a way of cleaning up used yeast or washing/rinsing out the spurge material. It is a series of steps that involve diluting the yeast sludge with sterile water and pouring off the foreign debris that rises to the top and that settles to the bottom of the mixture. The middle area of the rinsed solution contains the healthy, viable yeast cells.

In any case, here are the steps to washing your yeast:

Pour off the excess liquid from the top of the container of salvaged yeast

Fill the container with sterile water (in my case I boil and cooled filtered water)

Agitate the jar until completely mixed, don't leave any lumps intact.

Let mixture rest until there is a clear separation of the three layers (you should be able to see a lighter layer in the middle, that is formed by the healthy yeast)

Once the separation is clear (20 to 30 minutes) gently pour off (discard) the top layer, then pour the middle layer (yeast) into another sanitized container and discard the bottom layer

A clear seperation of the three areas, the light middle area is the healthy yeast and you can see it congregating at the bottom (light area)

This is a look after a second seperation is complete.

With the yeast now in a new container repeat the process to clean even further. Repeat as many times as you wish.

After a third repeat filling with sterile water and agitating

This is the final result.

Pretty clear liquid covering a healthy yeast cake

You can store the yeast longer under these conditions making it easy to step up a culture from washed yeast to create a very large and healthy colony

Release The Hellhounds!

2011-05-04T05:26:00.000-04:00

pr-usa.net: Dogfish Head Craft Brewery Celebrates 100th Birthday of Mississippi Delta Bl

May 8, 2011 marks the 100th birthday of singer/songwriter/guitarist Robert Johnson -- the archetypal Mississippi Delta bluesman who purportedly sold his soul to the Devil at the crossroads of Highway 61 and Highway 49 in exchange for uncanny musical prowess. In honor of the Robert Johnson centennial, Delaware's Dogfish Head Craft Brewery has created "Hellhound On My Ale," a super-hoppy brew inspired by the otherworldly soul and complexity of Johnson's music.

Produced in a small-quantity-limited run, "Hellhound On My Ale," is 100% dry-hopped with Centennial Hops with sublime citrus notes courtesy of dried organic lemon peel and flesh added pre-fermentation (a taste-bud tribute to Johnson's musical mentor, Blind Lemon Jefferson). "Just as Johnson's unique style was a hybrid of Delta blues, country and even vaudeville," said Dogfish founder and president Sam Calagione, "Centennial Hops are a recently developed variety that is a hybrid of Brewer's Gold, Golding, and Fuggles hop varieties. Centennial Hops grow in the Northwest United States and have wonderful floral and citrus notes." Rounding off the centennial spirit of the ale, Hellhound is brewed at 10.0 abv.

Coming in early May, Dogfish Head's "Hellhound" will be available in Delaware, Maryland, District of Columbia, New Jersey, New York, Pennsylvania, Virginia, Connecticut, Maine, Massachusetts, Vermont, Florida, Georgia, North Carolina, South Carolina, Illinois, Kentucky, Michigan, Ohio, Arizona, California, Colorado, Nevada, Oregon and Washington.
The newly crafted Robert Johnson ale was created, according to Calagione, as a way to "celebrate his artistry and his centennial simultaneously. Johnson's playing was so complex and full that his one guitar sounded like two. His voice and lyrics were as distinct as his guitar playing, and stood out as distinct beyond the other blues musicians of the day. Beyond that you have the legend of Johnson selling his soul to the devil in return for mastery of the guitar. We wanted to make an ale that paid tribute to all that."
"Robert Johnson is an American treasure," said Adam Block, Senior Vice President and General Manager, Legacy Recordings, "and his musical legacy and remarkable folklore are well worth celebrating. In this spirit, Sam and Dogfish Head have brewed an appropriately wonderful and delicious tribute to Johnson and his music."
Dogfish Head and its "off-centered ales for off-centered people" were the subject of "A Better Brew," an article in The New Yorker (Nov. 24, 2008) examining the rise of extreme beer. "Beer has lagged well behind wine and organic produce in the ongoing reinvention of American cuisine. Yet the change over the past twenty years has been startling," wrote Burkhard Bilger. "Dogfish is something of a mascot for this unruly movement. In the thirteen years since Calagione founded the brewery, it has gone from being the smallest in the country to the thirty-eighth largest. Calagione makes more beer with at least ten per cent alcohol than any other brewer, and his odd ingredients are often drawn from ancient or obscure beer traditions. It is to Budweiser what a bouillabaisse is to fish stock."
Robert Johnson's alleged contract with Satan brought forth an incandescent guitar technique and a run of 10-inch 78 rpm singles for the Vocalion, Oriole, Conqueror and Perfect labels recorded in San Antonio in 1936 and Dallas in 1937. Those songs have become a cornerstone of 20th century music, and Columbia Records' identity, and will be celebrated on two CENTENNIAL releases from Columbia/Legacy, a division of SONY MUSIC ENTERTAINMENT.
Over the years, Johnson's influence has resounded in the music of Muddy Waters ("32-20 Blues"), Elmore James ("I Believe I'll Dust My Broom"), Junior Parker ("Sweet Home Chicago"), John Hammond Jr. ("Milk Cow's Calf Blues"), the Rolling Stones ("Love In Vain," "Stop Breakin' Down Blues"), John Mayall ("Ramblin' On My Mind"), Cream ("From Four Until Late"), Eric Clapton ("Cross Road Blues"), Johnny Winter ("When You Got a Good Friend"), Paul Butterfield and Bonnie Raitt ("Walkin' Blues"), Fleetwood Mac and ZZ Top ("Hellhound On My Trail"), Led Zeppelin ("Traveling Riverside Blues"), Keb' Mo' ("Preachin' Blues"), Cassandra Wilson ("Come On In My Kitchen"), and countless others. It is by far the most empowering body of work in American history to emerge from one solitary blues figure.

Pierre Celis, Brewer of Hoegaarden and Celis Beer, Dead at 86

2011-04-13T09:52:00.001-04:00

By Brittanie Shey Pierre Celis, the "King of Belgian White Beer", died over the weekend. He was 86.

In spite of several unfavorable transactions with major brewing companies, Celis is widely considered one of the forbearers of the craft-brewing movement in America. His self-named brewery operated in Austin from the mid-1990s to 2001. He was also the founder of Hoegaarden beer.

Celis was born in Hoegaarden, Belgium, and founded the beer named after his hometown in 1966. Hoegaarden had been without a witbier brewery, a specialty in the area, for 11 years. Though the wheat beer style had been a Belgian staple since the 1400s, Celis was widely considered to have reignited the declining popularity of the beer style.
But he was just getting started. In 1987, a fire gutted the Hoegaarden brewery. Celis, who had no insurance, took loans from other breweries, the largest of which, Artois (as in, Stella Artois) ended up with a share in the business. After Artois was sold to EnBev, Celis faced pressure to make his beer more marketable. Instead of caving, he sold the brewery altogether and moved his operations to Austin, Texas, where, it's said, he was drawn by the water quality in the Edwards Aquifer.
By the mid-1990s he was again brewing wheat beer in the style famous to Hoegaarden, now called Celis Beer, and making a name for himself as one of the early leaders of the American craft beer movement. And yet again, his investors went corporate on him, selling their shares to major conglomerates. In 2000, Miller bought the company from Celis, closed the brewery, and then sold the brand name to Michigan Brewing Company.
Celis Beer was relaunched a few years later, but it was no longer brewed in Texas, and most likely, no longer brewed according to Pierre's original recipe.
Though Celis split his time between Austin and Belgium, his daughter Christine had managed most of the brewery's day-to-day operations until the buyout. Pierre continued brewing witbier in Belgium according to his original recipe for Hoegaarden up until recently, even visiting 512 brewery in Austin three years ago, according to the Alamo Drafthouse blog.

Another crafter falls to the 'dark side'

2011-03-29T09:43:00.002-04:00

By Josh Noel and Emily York
Goose Island Beer Co., the Chicago-based brewing powerhouse, announced this morning that it will be taken over by Anheuser-Busch (A-B) for $38.8 million.

Goose Island, whose legal name is Fulton Street Brewery LLC, is selling a 58 percent stake in the company to A-B for $22.5 million. The Craft Brewers Alliance, in which A-B holds a 32 percent stake, has agreed to sell its own Goose Island stake to A-B for $16.3 million. The Craft Brewers Alliance owns the remaining 42 percent of Goose Island.

St. Louis-based Anheuser-Busch is a wholly-owned subsidiary of Anheuser-Busch InBev N.V. (AB InBev), the world’s largest brewing company based in Leuven, Belgium. AB InBev was formed when InBev NV bought Anheuser-Busch Cos. in 2008.
As part of the deal, A-B will also invest $1.3 million in the Fulton Street brewery to increase production capacity. Goose Island sold approximately 127,000 barrels of beer in 2010.
Brewmaster Greg Hall will be stepping down. Founder and president John Hall will stay on as CEO.
“Demand for our beers has grown beyond our capacity to serve our wholesale partners, retailers, and beer lovers,” Hall said in a statement. “This agreement helps us achieve our goals with an ideal partner who helped fuel our growth, appreciates our products and supports their success.”
He added that the “new structure will preserve the qualities that make Goose Island’s beers unique, strictly maintain our recipes and brewing processes.”
If approved by regulators, the deal is expected to close in the second quarter of 2011.
“These critically acclaimed beers are the hometown pride of Chicagoans,” said Dave Peacock, president of Anheuser-Busch, said in a statement. “We are very committed to expanding in the high end beer segment, and this deal expands our portfolio of brands with high-quality, regional beers. As we share ideas and bring our different strengths and experiences together, we can accelerate the growth of these brands.”
A-B’s move comes at a time when craft beer sales have surged, while major brewers’ sales by volume have been flat or decreased. Big brewers have been hoping to tap into craft beers’ growth without alienating drinkers who prefer craft brews to more mainstream ones.
Craft beer is expected to make up 11 percent of total beer consumption this year.
Although the Craft Brewers Alliance’s 2006 investment in Goose Island has technically exempted the brewer from craft-beer status, the company’s popular brands have shared the problem of other craft beers: increasing capacity to meet surging demand.
Goose Island is best-known for its 312 Urban Wheat Ale, and respected in craft circles for other products like Matilda and Bourbon County Stout. Goose Island has been outsourcing some production and seeking additional investment to expand capacity.
In an interview with the Tribune last month, brewmaster Greg Hall said the company’s sales had “outpaced our forecast in 2010, so that we weren’t quite ready for all of the growth we got.” Goose Island also hired an investment banker to assist the family in securing funds for expansion.
“Our long-term goal is to have a new brewery in Chicago,” Hall said. He said the company is buying new tanks for the current facility, “but you can’t just go to Wal-Mart” and buy them.
Several craft brewers have recently cut distribution in the face of straining capacity. The brewer Dogfish Head, which is based in Milton, Del., announced earlier this month that it would pull out of Tennessee, Indiana, Wisconsin and Rhode Island.
“The glass-half-full view is that we (and a handful of other U.S. craft breweries making similar moves) have to do this because the number of U.S. drinkers buying and enjoying craft beer are growing so quickly!” Dogfish founder and president Sam Calagione wrote on the company’s blog. “This decision will allow us to still get many different, exotic, Dogfish specialty and seasonal beers into our slightly smaller footprint. It will also ensure that more cases and kegs of our core, year-round beers will be available closer to home.”

Michigan Say's 'NO' to the B-word... Again!

2011-03-29T05:25:00.001-04:00

First Sam Calagione of Dogfish Head Beer couldn’t sell his “Bitches Brew” in Michigan and now Maryland based Flying Dog Brewery is suing the Michigan State Liquor Control alleging the agency is censoring its free speech by rejecting labels for the bottler’s “Raging Bitch” 20th Anniversary India Pale Ale

In a complaint filed Friday, the brewery asks a federal judge to issue an injunction overriding the board's decision and allow it to advertise and sell the beer here.
The commission, which regulates alcohol sales and advertising, deemed language on the bottle to be “detrimental to the health, safety, or welfare of the general public,” according to the lawsuit, which also names five commissioners as defendants.
Flying Dog says in court records it has refrained from retailing in the state out of fear of criminal penalty – up to four years and a fine of up to $5,000 - for selling without a license.

The company markets approved labels, including “Doggie Style” Classic Pale Ale, “In Heat Wheat” Hefeweizen Ale and “Old Scratch” Amber Lager, at many chain and specialty stores in West Michigan.

“Flying Dog's inability to legally sell (the anniversary ale) in Michigan has damaged Flying Dog by costing it significant sales,” of the beer and branded products, the lawsuit claims. “(It also is) generally damaging Flying Dog's goodwill in Michigan and thus hurting the sales of Flying Dog's other beers and products that may be legally sold.”

A spokeswoman for the Liquor Control Commission could not be reached and it's not clear if the state Attorney General, which would handle the case, had been served with the lawsuit.

The brewing company, which has its roots in Colorado and has ties to Gonzo-journalist Hunter S. Thompson, asserts that the state violated its First Amendment rights by refusing to endorse the artwork and inscription from renowned illustrator and writer Ralph Steadman. Steadman partnered with Thompson for “Fear and Loathing in Las Vegas,” and has written for The New York Times and Rolling Stone.

Flying Dog says it applied to sell its new beer, now its most popular and voted as one of the top 10 new beers of 2010 by a trade publication, in Sept. 2009. Commissioners turned down the request a month later, leading to an administrative appeal.

The commission affirmed its decision with commissioner Patrick Gagliardi offering that the board is not adverse to edgy writing but that “we do have a responsibility here to place product in a public place with the names that are on it, and that's what we take very seriously,” according to the suit.

Gagliardi was referring to Steadman's partial label inscription of “Remember, enjoying a Raging Bitch, unleashed, untamed, unbridled – and in heat- is pure GONZO.”

The profanity used by Flying Dog has never been approved by the state commission, but the state has allowed sales of alcoholic beverages with a vulgar term on the label. Among those are a Grand Rapids brew “Dirty Bastard,” crafted by Founders.

Laws governing the liquor board allow them to reject the registration of anything that is “deemed to promote violence, racism, sexism, intemperance or intoxication or to be detrimental to the health, safety or welfare of the general public.”

Flying Dog's proposed label, outside of the profanity, has a drawing of a female dog and reads, in part: “Two inflammatory words...one wild drink. Nectar imprisoned in a bottle. Let it out...It has taken 20 years to get from there to here. Enjoy.”

The beer debuted 20 years after George Stranahan and Richard McIntyre opened the Flying Dog brewpub in Aspen, Colo. At another bar, they befriended Thompson, who introduced them to Steadman. That led to the collaboration of Steadman's irreverent illustrations and words being on the bottler's beer.

Brewery operations later moved to Maryland and the company now sells about 900,000 cases per year.

Ska Brewing Parody pokes at "Brew Masters"

2011-03-08T10:01:00.001-05:00

Ska Brewing Parody Mocks More Successful, Better Looking Craft Brewers
DURANGO, COLO., (Mar. 6, 2011) --It's different colors, it has alcohol, it's beer... but for Dave Thibodeau and his co-minions at Ska Brewing Co., (the very first craft brewery to copy Oskar Blues by canning), beer is a passion, a business, and a personal quest to make delicious craft beer and stay employed at the same time. "Brew Minions" is a parody of the Discovery Channel's recent series "Brew Masters", featuring Sam Calagione and Dogfish Head Brewery.
Brew Minions follows Dave and his team as they flawlessly execute a project to make a 30th Anniversary beer for the long-running NYC Ska band The Toasters. Along the way they cross high mountain passes and travel almost across town, pioneer techniques to produce beers (and short films) of questionable originality, and ignore advice from Sam himself, who makes a cameo, but was otherwise not harmed in the making of this video.
Check it out. SKA brew parody

Hangin' Frank gets a new name

2011-03-07T12:28:00.002-05:00

By Josh Smith BELLAIRE — Short's Brewing Co. will rename and craft a new label for its seasonal beer Hangin' Frank.

The India Pale Ale was one of Short's first beers and was named and brewed for the City Park Grill in Petoskey, according to their website.
The rebranding will involve coming up with a new name and new artwork for this much loved beer. For anyone wondering why we have a beer called “Hangin’ Frank” in the first place, it involves the legend and folklore of the City Park Grill in Petoskey, which is the restaurant that inspired this particular beer. We regret any pain that this beer name and artwork has caused, and appreciate your understanding!"
Refer to the brewery's website for the full story behind the label/name.Shorts wanted to be very clear that there was no intent to offend or rely on gimmicks or shock value.

hmmm... look out Dead Guy Ale you may be next

Dark Horse cream ale - with baby formula??

2011-02-18T15:18:00.001-05:00

By John Liberty Kalamazoo Gazette MARSHALL — This may be a first.

Dark Horse Brewing Co. owner and head brewer Aaron Morse talked about some of his most experimental batches since opening in late 2000.

He mentioned the Donut Beer — where he used 250 doughnuts from a Marshall bakery — and then said last week he started brewing a cream ale using baby formula instead of lactose.

"I actually e-mailed Enfamil to see if I could buy formula in bulk," Morse said. "I never heard back from them."

He said he plans to take it to the Extreme Beer Festival in Boston March 11-12.

He called it an "extreme session beer."

The beer is called "Uber Boober," Morse said.

Sierra Nevada Brewing, a true innovator

2011-02-05T09:12:00.000-05:00

By Patrick Orr The American craft beer movement is just over 30 years old — and the people who started it are still driving the ship.
Yes, there were some brewing pioneers in the mid-1970s who were emphasizing artisanal values and making the first modern American craft beers — like the venerable Anchor Brewing Co. and New Albion Brewery in Northern California.
For me, the movement begins with Anchor but is defined by the Sierra Nevada Brewing Co., which celebrated its 30th anniversary in November 2010.
For those of us who were drinking such beers in the mid- to late ’80s, the craft beer universe looks a lot different now. So many brands that were big then are either gone, plodding along or figuring out how to be relevant again.
I remember back in the day when I would walk into a package store and have to pick from Dock Street, Oldenberg, Pete’s Wicked Ale, a Samuel Adams Lager, or a Sierra Nevada Pale Ale. There might be a Red Hook.
Now look at what we have to choose from. The Brewforia Beer Market in Meridian carries 600 different craft beers to chose from.
When Ken Grossman opened Sierra Nevada for business in 1980, there were about 50 breweries in the United States.
At the time of the company’s 30th birthday in November, there were more than 1,500 breweries across the country — and the only craft brewer to sell more suds is the Boston Beer Co., which makes the ubiquitous Samuel Adams beers.
Sierra Nevada is the sixth-biggest brewery in the U.S. — behind Anheuser-Busch, Miller-Coors, Pabst, Yuengling and Boston Beer Co. — yet its products still taste like they were created with the loving care of a small, hometown brewery.
With so much competition, how has Sierra Nevada stayed relevant and vital for so long? I say it comes down to three things: quality control, a spirit for innovation and a decision about five years ago to increase its brewing capacity at its Chico, Calif., brewing plant.
“In the early days, it was all that we could do to get enough beer out of the brewery to fulfill orders,” said Bill Manley, Sierra Nevada’s brewing communications coordinator.
The plant upgrade was big enough to allow the brewery to meet all its orders with room to grow, Manley said.
Since its brewmasters always made small batches of specialty beers in Chico, the company made a strategic decision to start putting those into bottles and out onto store shelves in 2007. This was excellent timing, as more and more people were turning on to flavorful beer.
“We felt that we had an opportunity as one of the pioneers of the movement to help introduce more beers in more styles across the country ... and frankly, sharing more of our story with our fans all across the country,” Manley said. “We feel like it is our role as craft brewers to continually challenge tastes and to help advance the greater cause of better beer.”
“They have really stepped up the innovation over the last several years,” said Paul Gatza, director of the Brewers Association. “They are an industry leader that always pushes quality.”
Recent sales figures show that Sierra Nevada sold 786,000 barrels of beer nationwide in 2010, Gatza said. That is a 9 percent increase over the year before — at a time when traditional beer sales are flat and the nation’s economy is just crawling along.
When you walk into a good beer store now, you are likely to find at least five or six products from Sierra, including year-round products like incredibly popular Torpedo extra IPA or Kellerweis wheat beer. There will be a seasonal, like the Glissade golden bock beer or the most excellent Bigfoot Barleywine-style ale (which should reach the Boise market by late February or early March, a little later than usual) in the cooler, as well.

2011 Beer Events

2011-01-30T13:14:00.007-05:00

May 20-21 - World Expo of Beer - Frankenmuth MI - world-expo-of-beer
June 4 - Beer Barons' World of Beer Festival- Milwaukee WI - world of beer festival
June 18 - Founders Fest - Grand Rapids MI - founders-fest-2011
July 22 & 23 - Michigan Summer Beer Fest - michiganbeerfest

RateBeer Best 2011

2011-01-28T18:47:00.001-05:00

RateBeer.com announced results from its RateBeer Best 2011 today.
And once again, Michigan's craft brewers and beer businesses were ranked among the best.
In this year's competition, 130,000 beers from over 10,000 brewers were tallied worldwide.
Take a look at which breweries, beers, retailers, restaurants, brewpubs and brewers made this year's list and where they ranked. Rate Beer Best By Style_2011
BEST BEERS 2011
9. Kentucky Breakfast Stout, Founders Brewing Co., Grand Rapids
12. Hopslam, Bell's Brewery Inc., Kalamazoo
14. Canadian Breakfast Stout, Founders Brewing Co., Grand Rapids
21. Expedition Stout, Bell's Brewery Inc., Kalamazoo
47. Founder's Breakfast Stout, Founder's Brewing Co., Grand Rapids
67. Bourbon Barrel Double Cream Stout/Expedition Stout, Bell's Brewery Inc., Kalamazoo
72. Two-Hearted Ale, Bell's Brewery Inc., Kalamazoo
87. Founder's Black Biscuit, Founders Brewing Co., Grand Rapids
95. Founder's Imperial Stout, Founders Brewing Co., Grand Rapids

BEST BREWERS IN THE WORLD
2. Founders Brewing Co., Grand Rapids
7. Bell's Brewery Inc., Kalamazoo
12. Kuhnhenn Brewing Co., Warren
26. Dark Horse Brewing Co., Marshall
45. Jolly Pumpkin Artisan Ales, Dexter
76. Short's Brewing Co., Bellaire

BEST BEER BARS
28. Hopcat, Grand Rapids

BEST BREWPUBS
9. Short's Brewing Co., Bellaire
27. Kuhnhenn Brewing Co., Warren
38. The Livery, Benton Harbor
45. Dark Horse Brewing Co., Marshall

BEST BEER RETAILERS
41. Siciliano's Market, Grand Rapids

BEST BEER RESTAURANTS
7. Slow's Bar-B-Q, Detroit
27. Ashley's, Ann Arbor

BEST BREWERIES TO VISIT
9. Founders Brewing Co., Grand Rapids
20. Jolly Pumpkin Artisan Ales
26. Dragonmead Brewery, Warren
35. Bell's Eccentric Cafe, Kalamazoo

BEST BEERS BY STYLE
Specialty: Kuhnhenn Raspberry Eisbock (No. 4 out of 5)
India Pale Ale: Hopslam (No. 3 out of 5)
Strong Ale: Founders Black Biscuit (No. 5 out of 5)
Porter: Founders Porter (No. 3 out of 5)
Dark lager: Short's Bourbon Barrel Sustenance Black Beer (No. 3 out of 5)
Cider and perry: J.K.'s Solstice Hard Cider (No. 5 out of 5)
Mead: Kuhnhenn Banana French Toast Mead (No. 1 out of 5)
B. Nektar Bourbon Barrel Mead (No. 3 out of 5)

Cheers to all!

Siciliano's to expand!

2011-01-28T15:07:00.004-05:00

Friday, January 28, 2011Pardon our dust!

Steve "The Boss" Siciliano shares a few words regarding the impending expansion.

Dear craft beer and do-it-yourself enthusiasts:

If you come into our store during the coming weeks you may have to pardon our dust. No, not the stuff that is constantly being pumped out from the grain grinders. I'm talking real dust here—the dust that comes from tearing down ceilings and walls as well as other activities associated with deconstruction and construction. In other words, we're getting bigger!

We are very excited to be expanding into the space currently occupied by Marinades Pizza. Aaron has decided to focus his attention on his Rockford location and, as many of you know, we desperately need more room. We will be blasting a hole through the wall and we'll be using the additional space to make the store cleaner (by moving the grinding operations), neater and more organized.
With the added space will come more merchandise. We have been looking into some new, fun equipment for brewing and wine making. We also have plans to expand our book selection and we are thinking very seriously about selling green, unroasted coffee beans, home coffee roasters, and bread-baking ingredients and supplies.
We are also in the process of redoing our website and will soon be offering e-commerce (more on this to come).
So, we have a lot of work ahead of us but Barb and I and the staff are looking forward to these exciting changes that will definitely make our store--or should I say your store--even better.
The expansion should be complete by the middle of March, give or take a week. In the meantime, we invite your feedback in the comment section below. Please tell us what kinds of new merchandise you would like to see us carry.
Thanks for your continued support,
Steve sicilianos market
“When people start brewing, they continue to buy craft beer. They continue to go out to support the pubs. It just enhances the whole experience.”

2011 Beer Style Guidelines

2011-01-19T15:12:00.000-05:00

The Brewers Association (BA) recently released its 2011 Beer Style Guidelines. Updated annually, the guidelines currently describe 140 styles of beer and are used in prestigious beer competitions, like the Great American Beer Festival® and the World Beer Cup®.
For 2011, several beer style descriptions have been significantly updated:

*Belgo-American-Style Ales

*Belgian-Style Flanders Oud Bruin/Oud Red

*German Bock

*Rye Beer

*American-Style Sour Ale

Additionally, one beer style has been added, and another has been renamed. American-Style Brett Ale is now a recognized ale style. American-Style Black Ale is the new name for American-Style India Black Ale, and it too has updated style guidelines.
Since 1979 the BA has provided beer style descriptions as a reference for brewers and beer competition organizers. The beer style guidelines developed by the BA use sources from the commercial brewing industry, beer analyses, and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson. For 2011, revisions were aided by over 150 comments and suggestions from Great American Beer Festival and World Beer Cup judges, as well as other beer industry members.
"These guidelines help to illustrate the growth of craft brewers in the United States and also offer insight and a foundation for helping appreciate the hundreds of beer types brewed for the beer lover," said Charlie Papazian, president of the Brewers Association.
The 2011 Beer Style Guidelines are available for download in the Publications section of BrewersAssociation.org.
http://www.brewersassociation.org/attachments/0000/5183/BA_2011_Beer_Style_Guidlines.pdf

Top Ten Beers You Should Drink in 2011

2011-01-11T15:01:00.000-05:00

by Christian DeBenedetti It was a great year for craft beer, with scores of innovative new breweries popping up, wild styles going mainstream, a cavalcade of top restaurants like Eleven Madison Park embracing the art, Sam Calagione’s star turn on Brew Masters (Discovery Channel), and too many other toast-worthy developments to list. More than anything, it was a great year for new American craft beers released from coast to coast. Here, in no particular order, is the Eater Top Ten American craft beers of 2010. (And note, of course, there were hundreds of other on-draught-only experiments, one-offs, and single-cask variations that were as quaffable as they were hard-to-find, so all presented are bottled releases, else the picks be obnoxiously esoteric.)

1. Pretty Things Jack D’Or (saison/farmhouse ale; 6.4% alcohol by volume)
Massachusetts’ Pretty Things Beer & Ale Project is dubbed a gypsy brewery, because the proprietors guest brew in friends’ facilities, lacking their own (a matter of time, one suspects). Inspired by classic Belgian bucket list beers like Saison Dupont and XX Bitter, it’s a bold, rustico table ale with enough edge and spicy zing (though no spices are added) to hold the palate, plus a fresh, grassy stable of hops. Superb. (http://www.prettythingsbeertoday.com/)

2. Deschutes Hop in the Dark (India black ale; 6.5%abv)
2010 shall hitherto be known as Year of the “Black IPA” or the Year of Cascadian Dark Ale (CDA) or the Year of India Black Ale (in the wording of the Brewers’ Association), and Lord-knows-what-other-moniker will seize beer geekdom next. What it means to the layperson is a medium-bodied ale of very dark complexion with a sturdy lashing of hop aroma and bitterness, best enjoyed fireside. It’s a matter of practically Talmudic debate who truly brewed the first example, but few would debate that Oregon’s Deschutes’ piney, onyx-black version isn’t worth seeking out. (www.deschutesbrewery.com)

3. Firestone Velvet Merlin (oatmeal stout; 5.5%abv)
Once known as Merkin, this Paso Robles-brewed stout is an exceptional example of a style that once seemed doomed to the craft beer dustbin of history: the 1980s, when mostly unassuming British styles predominated. Despite its umbrous color it’s incredibly light and even juicy; perhaps no other beer gives lie to the notion that dark beers are inherently “heavier” than light brews (at 5.5%, it’s only marginally more alcoholic, i.e. caloric, than a Bud heavy). Insanely drinkable. (http://www.firestonewalker.com/)

4. Victory Yakima Glory (India Black Ale; 8.7%abv)
The Downingtown, PA makers of Prima Pils (a game changer for American pilsners) stepped into the dark and bitter fray with this elixir also known as Twilight, which, pushing 9%abv, is quite a lot bigger than similarly categorized brews. But like almost all of Victory’s offerings, Yakima Glory does it with uncommon finesse. It’s a beautiful tango of floral Yakima Valley (WA) hops and brawny, roasted malts. (http://www.victorybeer.com/)

5. Brooklyn Brewery Sorachi Ace (saison/farmouse ale; 7.6%abv)
Japanese megabrewer Sapporo first developed the Sorachi Ace hop, a hybrid of German and Czech varieties, back in 1998, and it’s the only hop in Brooklyn's Sorachi Ace beer. Unlike many farmhouse and saison beers, which traditionally downplay super hoppy aromas in favor of a wheaty, yeasty bite, brewmaster Garrett Oliver’s version catapults the senses to an unexpected destination: Thailand, because of the hops' uncanny olfactory resemblance to lemongrass. Terrific stuff. (http://www.brooklynbrewery.com/)

6. The Alchemist Ourobouros (American Double a.k.a. Imperial IPA; 8.8%abv)
The ‘orouboros’ symbol in mythology—a snake or dragon eating its own tail—signifies renewal; let’s hope this Waterbury, Vermont operation continues to remake this incredibly floral, grapefruity IPA until every beer lover in America can try it. It’s citrusy and abundant, a marvel of restraint and refreshment (http://www.alchemistbeer.com/)

7. Avery Quinquepartite (barrel-aged sour ale a.k.a. American wild ale; 9.91% ABV)
Sour beers, made acidic through the use of barrel aging with wild airborne yeasts and (harmless) bacteria, grew in popularity throughout the year, even meriting a new bar dedicated entirely to the style, in Portland, Oregon (where else?). The fifth in a series of one-off, barrel-aged brews, Quinquepartite (Latin for "five parts") is blended from ales aged in Port, Chardonnay, Zinfandel and a pair of Cabernet barrels. Like many of the latest barrel-aged beers, this was a tiny allotment that sold out quickly, disappearing practically overnight into the gullets and beer cellars of hard-core collectors. (www.averybrewing.com)

8. Bitches Brew (Russian Imperial Stout; 9%abv)
In honor of the 40th anniversary of Miles Davis’ landmark fusion jazz recording, the Milton, Delaware-based Dogfish Head crew, headed by newly-minted Discovery Channel host Sam Calagione, threw together a shibboleth of a stout with African gesho root and jars of honey so raw there were still dead bees mired in the honeycomb. It made for entertaining television and even better beer, and it featured the year’s best beer label, too. (http://www.dogfish.com/)

9. New Belgium Ranger IPA (American-style IPA, 6.5%)
Another widely emerging beer variety in 2010—along with India Black Ales and sour and barrel aged beers—was the American-style IPA, a big, malty, juicy hop bomb of a style that originated commercially with Russian River brewmaster Vinnie Cilurzo while he worked for Blind Pig brewing in Temecula, CA. Along with another excellent commercial version, Sierras Torpedo IPA, the homegrown style finally found its place across the entire country after years of insider-only appreciation. There may be no better accompaniment to pepperoni pizza, ever. (http://www.newbelgium.com/)

10. Boulevard Collaboration Number 1 (American Double/Imperial Pilsner; 8%abv)
Merely naming the Belgian Trappist ale Orval is enough, in some corners of the world, to forever vouchsafe a craft beer lover’s bona fides. While its quality has shifted minutely over time (a matter of continuous debate) the orangey-hued pale ale is so iconic, so beloved, and so widely imitated that one Philadelphia beer bar, Local 44, refuses to carry any other beer in the bottle. So when Orval’s brew master Jean-Marie Rock agreed to collaborate with Kansas City’s Boulevard on a new American craft beer, the beer world waited with baited breath. The result? A grainy, straw-blonde lager with ample citrusy hops and a peppery finish, it was a bold, delicious experiment. (www.boulevard.com)

Saugatuck Brewing Company expanding

2010-12-11T09:08:00.000-05:00

The Saugatuck Brewing Company will be installing three new fermenters and a bright tank that will help the brewery more than double its annual production capacity. SBC bought two 20-barrel fermenters, a 24-barrel fermenter and a 20-barrel bright tank, used for carbonating and conditioning beer prior to bottling or kegging, from Metal Craft Fabrication, of Portland, Ore. They arrived Sunday and are expected to be installed by the end of the year, according to Kerry O'Donohue, of SBC. The $75,000 investment will also mean the brewery will be hiring one or two full-time employees for the brewhouse, he said. SBC will brew around 1,000 barrels this year and will have the capacity to make around 3,000 barrels next year. The expansion will allow SBC to distribute beyond west Michigan by spring. SBC joins several other Michigan breweries that are in the process of growing, including Founders Brewing Company in Grand Rapids, Bell's Brewery Inc. in Kalamazoo, Dark Horse Brewing Company in Marshall and Short's Brewing Company in Bellaire among others.
John Liberty Kalamazoo Gazette

The Most Ridiculous Beer Names?

2010-11-14T17:28:00.000-05:00

The Huffington Post - Mainstream beer names are nothing special (Budweiser? What's a 'Budweiser'?). On the other hand, there are a slew of foreign and domestic microbreweries that produce some really hilariously named beers.
the-funniest-beer-names

Homebrewers Unite Day Oct.16 2010

2010-10-23T22:10:00.002-04:00

Homebrewers United Day Oct.16 2010

Thank you to everyone at New Holland for hosting such a great event!

Thanks to Steve Post for sharing the nice photos

Oktoberfest - Brew Braised Flatbread

2010-10-05T19:39:00.001-04:00

This is a recipe taken from the Michigan Beer Guide
Sept-Oct. by Dietrich Bronner.
I made this and it takes some time, but it is well worth it.
Brew Braised Flatbread

Make the dough
2/3 cup Oktoberfest beer @ room temp.
1 tbsp olive oil
1 tbsp honey
3/4 tsp kosher salt
2 cups flour
1 tsp yeast
OPTIONAL: 1/4 cup spent grain from brewing .

Combine beer and yeast in a lg bowl.
Wait 5 minutes for yeast to foam, then add oil and honey
Add 1 cup of flour and mix until smooth
Blend in remaining flour and salt, knead 5 min until smooth
Let rise 90 min in a greased bowl cover in saran wrap
Lighty punch down the risen dough and let rest

- Toppings
6 strips of bacon
4 brats
1 cup sm fingerling potatoes
1 tbsp butter
1 cup Oktoberfest beer
1 tbsp balsamic vinegar
10 cloves garlic peeled & chopped
1 sm onion cut in lg chunks
2 lg bell peppers cut in chunks
1 small zucchini cut in 1/4" thk slices
2 tsp minced thyme
2 tsp minced rosemary
2 tomatoes sliced
1 cup grated cheddar

While dough rises, place brats and potatoes on top of the bacon in a 9x13 baking dish @ 425 deg 10-15 min.
Remove meat, then slice thin and set aside.
Melt butter in baking pan with the remaining bacon grease, then add beer and vinegar.
Add vegetables except tomatoes, adding salt and pepper @ 400 deg 40 min stirring occasionally until roasted.

Roll dough into an 1/8 thickness on cornmeal dusted cutting board. (Let it rest 5 min if it resists rolling)
Transfer dough directly on to heated grill on low. Cover grill and cook until it chars in a few spots on bottom of crust.
Remove from grill and drizzle 2 tsp olive oil on top of all.
Carefully flip crust so the charred side is up. Collect 1/4 cup of pan drippings and pour over crust.
Spead toppings on the crust finishing with the cheese.
Drizzle remaining drippings on top of all.
Place back on grill low for 5 min until char on bottom and toppings are warmed.

Secondary or Not?

2010-09-30T09:48:00.000-04:00

A secondary fermenter really isn't necessary, unless doing something like adding fruit or dry hopping. Leave it in the primary 3-4 weeks and you're good to go. Autolysis? Nope, not here. The beer is better than ever.

This was confirmed on a March episode of Brew Strong where John Palmer and Jamil Zainasheff talk about how secondary fermentation is an outdated homebrewing technique. John even says that the information in the 1st edition of How to Brew (the web version) is no longer relevant.

John: As we've gotten more educated on how much good healthy yeast you need for optimum fermentation the advice that we used to give 20 years ago has changed. 10 years ago, 20 years ago, homebrewers were using with a single packet of dry yeast that was taped to the top of the can. There weren't as many liquid yeast cultures available.

Jamil: People didn't make starters either.

John: Right. So the whole health and vitality of yeast was different back then compared to know. Back then it made sense. You had weaker yeast that had finished fermentation that were more susceptible to autolysis and breaking down. Now that is not the case. The bar of homebrewing has risen to where we are able to make beer that has the same robustness as professional beer. We've gotten our techniques and understanding of what makes a good fermentation up to that level, so you don't need to transfer the beer off the yeast to avoid autolysis like we used to recommend.

Jamil: Unless you are going to do long term at warm temperatures, but even then we are talking over a month. I thought about this as well and I think one of the reasons autolysis....and the fact that people were using weak yeast in inappropriate amounts and the transfer would add some oxygen to it which would help attenuate a few more points. I think that was part of the deal why transferring was considered appropriate years ago.

John: But these days we don't recommend secondary transfer. Leave it in the primary, you know, a month. Today's fermentations are typically healthy enough that you are not going to get autolysis flavors or off-flavors from leaving the beer on the yeast for an extended period of time.

Jamil: And if you are using healthy yeast and the appropriate amount and the thing is... homebrew style fermentors..if you are using a carboy or plastic bucket which have that broad base when the yeast flocculate out they lay in a nice thin layer. When you're dealing with large, tall...one of the things you know people go "Well the commercial brewers they remove the yeast because it is gonna break down, die, and make the beer bad. We should be doing the same thing." That's where alot of this comes from. But the commerical brewers are working with 100 bbl fermenters that are very tall and put a lot of pressure on the yeast. The yeast are jammed into this little cone in the bottom and they are stacked very deep and there is a lot of heat buildup. The core of that yeast mass can be several degrees C higher than the rest of that yeast mass and it can actually cook the yeast and cause them to die faster and cause those problems with flavor and within a couple of days the viability of that yeast which the commercial brewers are going to reuse is going to drop 25%, 50% over a couple of days so they need to get that yeast out of there. You don't have that restriction as a homebrewer. You've got these broad fermenter bases that allow the yeast to be distributed evently. It's an advantage for cleaning up the beer. You have the advantage that the yeast don't break down as fast. You don't have as high a head pressure. There are a lot of advantages.

Michigan breweries make list of fastest-growing U.S. companies

2010-08-25T15:05:00.000-04:00

Two Michigan craft breweries have been really pumping out the beer in recent years.
Shorts Brewing Co. and New Holland Brewing Co. were both recognized by Inc. Magazine on its 2010 list of the 5,000 fastest-growing private U.S. companies.
Shorts ranked No. 720 on the list. The Bellaire, Mich.-based brewer has grown its revenue over the past three years by 422 percent, according to the magazine. In 2009, its revenue was $2.4 million. It was also the highest ranked brewery on the list. Here's how the magazine describes the company:
"Shorts Brewing produces lagers and ales, often with unusual ingredients, such as its Goober Oatmeal Stout, which has a handful of peanuts in every glass. The company is focused on quality and experimentation, often representing its state in national competitions. One of Michigan's largest breweries, Shorts has a production facility in Elk Rapids and a pub and brewery in Bellaire."
That's nice recognition for the company behind such delicious brews as Noble Chaos and Huma-Lupa-Licious.
Holland, Mich.-based New Holland makes the 2010 list at No. 2,418, with three-year revenue growth of 101 percent. The brewer and distiller had 2009 revenue of $5.6 million, according to the magazine.

Eastown eyesore to turn into laid-back brewpub

2010-08-11T21:29:00.000-04:00

The "solid bones" of a musty old Eastown liquor store will be transformed into a bustling brewpub by spring if a local development firm has its way. Harmony Brewing Co. is the latest in a string of projects by Bear Manor Properties in Grand Rapids, but it's the first in which the company will redevelop the building and operate the business inside. Heather Van Dyke and her brothers Jackson and Barry Van Dyke said they plan to invest more than $300,000 to create a laid-back atmosphere inside the old Jack's Liquor, 1551 Lake Drive SE, by late spring or early summer of 2011. "We don't want it to feel like a bar or a pub," Barry Van Dyke said. "We want it to feel more like a cafe."
As a brewpub, Harmony will offer a full menu of cocktails and wines and sells its beers in jugs (growlers) and six packs for takeout. It will not be able to distribute its beers to other retailers and bars through a wholesaler like a microbrewery.
"We can respond to the tastes of the neighborhood and match its idiosyncrasies," Heather Van Dyke said.
"We'll also take inspiration from different seasons," Jackson Van Dyke added. "We want our food and beer to be relevant to the season."
The brothers, who have been home brewing for about 10 years, said they will manage the brewing portion of the business. They plan to hire an experienced restaurant manager to operate the rest of the business.
The project, which still requires approval from the City and state Liquor Control commissions, did not get off the ground without some resistance from nearby residents who expressed concerns about noise, traffic and odors.
The Van Dykes said they have met with some of the opponents and have tried to address some concerns. They abandoned plans for a rooftop deck and agreed to close the small outdoor seating area by 10 p.m.
"The whole thing was built with cinder blocks," Barry Van Dyke said, showing off a basement area that will be home to a 3.5-barrel brewing system. "It's a stout building, so it allows us to do a lot with it." The brewpub, which is being designed by Grand Rapids' Lott3Metz Architecture, is expected to seat about 80 people.

Drinkin brews 'n watchin some vids

2010-08-01T20:27:00.001-04:00

Craft brewing videos are featured at CraftBeer.com. Now you can pour yourself a very tall beer or two, and enjoy at your leisure over 20 videos by craft brewers, about craft brewers, for beer craft beer drinkers. Grab a brew and roll the videos...
Why craft beer
I am a craft brewer
Locally Buzzed - celebrating all things Michigan beer
Boundary Bay saves the day
Glenwood Canyon Brewing how-beer-is-made
beers-to-try-before-you-die
Older-bud-no-weiser the-craft-beer-class-of-96
...more videos
Brewing TV videos Brewing TV

No B word in Michigan

2010-07-27T20:10:00.000-04:00

Sam Calagione of Dogfish Head Beer writes "The good folks in Michigan just rejected our label submission for Bitches Brew. That's the beer we are doing with Sony to celebrate the 40th anniversary if the eponymous Miles Davis album (it'll be out towards the end of August). Apparently, they don't like the word 'bitches.' My wife Mariah says they are a bunch of #*&!?$&!*bags for denying us, but that seems harsh to me. Calling an office full of state officials a bunch of "sailing canvasbags" is just crazy talk, I think (although I'm betting they can sell the album there!)."

I bet everyone is glad our state officials know what is best for us!

B - B - Q

2010-07-27T19:46:00.000-04:00

Here's a little help for summer grilling.

Beer- BBQ Sauce

recipe type: BBQ, mops and marinades

ingredients:
2 green jalapenos, seeded and diced
2 tablespoons garlic, peeled and chopped
1 small onion, peeled and chopped (about 1/2 cup)
3 canned chipotle chiles in adobo
1 tablespoon canola oil
1 cup IPA or hoppy amber ale
1 cup crushed tomatoes
1 teaspoon dried oregano
2 tablespoons unhopped barley malt extract
1/2 teaspoon cayenne pepper
--------------------------------------------------------------------------------
Saute jalapenos, garlic, onion and chipotle chiles in a nonstick skillet with the canola oil, until onions are soft. Season with salt, if desired. Scrape into blender, add, ale, tomatoes, oregano, malt extract and cayenne. Blend until smooth. Adjust seasonings and use as a BBQ sauce during the last 15 minutes of cooking, or serve at the table with grilled meats.

No beer here

2010-07-04T10:17:00.002-04:00

Home brew clubs in Oregon are no longer allowed to have home brew at their meetings! Public beer and wine competitions, like those commonly held at the state and county fairs are now considered illegal too. The clubs can live on, but they have to be ‘dry’. Takes all the fun out of it, and the chance to learn and share about brewing (which is the whole point). The Oregon law had been on the books for 30 years, but it was not enforced or interpreted in this way until now.
The Oregon Liquor Control Commission (OLCC) and the Oregon Department of Justice have decided to shut down beer and wine competitions, and remove home brew from home brew clubs. Excerpt from the law: ‘No person shall brew, ferment, distill, blend or rectify any alcoholic liquor unless licensed so to do by the Oregon Liquor Control Commission. However, the Liquor Control Act does not apply to the making or keeping of naturally fermented wines and fruit juices or beer in the home, for home consumption and not for sale.’” http://www.leg.state.or.us/ors/471.html
The problem with the competitions and home brew clubs is, the home brew is taken out of the home, and then consumed by the ‘public’. Sounds down right naughty doesn’t it?? People, sharing home brew and discussing it?? Under the law, even though the home brew is not sold, it is still illegal to have members of the ‘public’ drink the home made alcoholic beverages. Judges are considered members of the public under the new interpretation as well.
This means it is illegal to drink home brew anywhere in Oregon, except at home.
In order to get home brew clubs, and beer/wine competitions going again, the state legislature would have to amend the law. Oregon has some pretty big budget items to address this year, so we can only hope for the best.
Interestingly enough, competitions for canned preserves, pies, etc are still legal at fairs. It is the mystique of alcohol that causes all the trouble for brewers and vintners. If the argument is for public safety, there are more dangerous strains of diseases in improperly canned foods than in a bad batch of home brew.
For the clubs in Portland, Oregon that are impacted, I predict new brewing clubs will be formed just over the river in Vancouver, Washington!
For more details, go to:
http://www.kval.com/news/business/97335294.html

Concert venue to open beside new brewery downtown G.R.

2010-06-29T12:11:00.000-04:00

A Pyramid Scheme is emerging in a moldy old downtown building on Commerce Avenue.
Share Something might be brewing next door, too. But these aren't the shady dealings that the block might have seen in decades past.
Instead, they're the work of bar owners intent on expanding downtown's offerings.
Mark and Michele Sellers, the husband-wife owners of three downtown bars, are partnering with the brother-sister team of Jeff and Tami VandenBerg, who own The Meanwhile Bar at 1005 Wealthy St. SE, to launch The Pyramid Scheme, a live music venue and bar, inside the former Maxi's Bar at 68 Commerce Ave. SW. Next door, at 62 Commerce, the Sellerses plan Beatnik Brewing, a brewpub, in what is currently an office building. Both places are expected to open in early 2011 after about $2.4 million worth of improvements. The openings are contingent upon receiving approvals from the city and the state Liquor Control Commission.
The Pyramid Scheme would hold about 450 people for rock and alternative rock shows along with another 175 people in a separate bar and patio.
Mark Sellers said the idea for Beatnik grew out of his love for craft brews and what he sees as a relatively small number of places brewing their own beer in Grand Rapids.
"There are 43 brewpubs in Portland, Ore., and in Grand Rapids, there are about five, and Grand Rapids is more than half the size of Portland," Sellers said. "Plus, in Grand Rapids there is not a restaurant-brewpub except for Grand Rapids Brewing Co., and that serves a different market."
Beatnik will have more of a food focus than Hopcat, which offers its own brews and dozens of selections from around the world.
Sellers also said he hopes the place will attract families to its second floor, where he wants to install an eight-lane miniature bowling system.
"The lanes are 40 feet, you wear street shoes -- you don't have to wear bowling shoes -- and it's a 5-pound ball so kids can compete with parents."
The brewpub also is expected to include a deck on top of 68 Commerce along with a private event space available for groups being served by any of the Sellerses' bars.

Bell's Two-Hearted Ale

2010-06-29T12:04:00.001-04:00

Zymurgy readers poll: Bell's Two-Hearted Ale is the second best beer in the United States.

2010-zymurgy-best-beers-in-america-poll

Zymurgy, the journal of the American Homebrewers Association, released the results of its annual poll of "Best Commercial Beer in America" and Kalamazoo's Bell's Brewery Inc.'s Two-Hearted Ale came in second. Two-Hearted, an IPA, finished behind Pliny the Elder, a double IPA from the Russian River Brewing Co., of Santa Rosa, Calif. Pliny the Elder also won last year. About 22,000 readers of Zymurgy from around the world voted in the survey, which is in its eighth year. Votes were tallied for 1,192 different beers from 450 different breweries. Also making the list was the Kentucky Breakfast Stout from Founders Brewing Company, of Grand Rapids. It tied for 25th. Bell's was ranked as the seventh best brewery, jumping ahead of the Boston Beer Co. (Samuel Adams). Founders came in 22nd. In terms of best portfolio, Bell's was tied for fifth, behind the Boston Beer Co.; Dogfish Head Craft Brewery; Rogue Ales and New Belgium Brewing Co. In the Spirit of Homebrew category, one recognizing the smaller producing breweries, Dexter's Jolly Pumpkin Ales tied for third.

Smell Like A Brewery All Day Long

2010-06-02T16:49:00.000-04:00

The morning after a long night of drinking, the memories of the alcohol consumed that night come back to haunt you as the creep out of your pores in an unpleasant sweat. If that weren't bad enough, you become more nauseous because that permeating smell doesn't do much to help a hangover. Bet you've never thought about replicating that experience, minus the alcohol; have you? Well, apparently you should because you can now thanks to one business.

Smell like you've been up drinking all night long at your very own brewery by purchasing soaps from Dogfish Head Beer Soap Company. You might normally be showering and scrubbing desperately the next morning to get rid of that brewery smell but if you're one who lives for the status that comes with it, you can get it without the hangover thanks to this unique business.
It is an actual brewery that makes this soap using many of the same ingredients as beer - so with that in mind, use this weird soap at your discretion when going to work. Your boss may not believe you next time you try to say that you weren't sneaking in a beer on your lunch break.

BOTL got bling

2010-05-31T22:26:00.001-04:00

Congratulations to Andrew Zinn, BOTL member, who won Best of Show with his pale ale at the Siciliano's 2010 homebrew judging.

(above some Botl members show off their awards)

A notification to all brewers who own a dog.

2010-05-09T14:22:00.002-04:00

Here’s a friendly notification to all brewers who own dogs:
If a dog eats hops it can be fatal!
A study conducted by the National Animal Poison Control Center, University of Illinois in Urbana in 1995 showed this to be true. Of the eight dogs, all cases were fatal. The dogs had ingested spent hops. Dogs are attracted to the sweet wort covering the hops. Cases of dogs eating raw hops and getting sick or dieing have been reported on brewing forums.When a dog eats hops the onset of Malignant Hyperthermia occurs. Not to be confused with hypothermia, hyperthermia means the dog’s body overheats uncontrollably (2 degrees Fahrenheit every five minutes). The dog will begin panting heavily, display a rapid heart rate, and may have muscle spasms.
The best way to prevent against a dog eating hops is not to compost the spent hops or trub. Put the spent hops and trub in the trash or down the garbage disposal. When it comes to growing hops, if you want to be extra careful, plant them in an area the dog is not allowed in. Also be careful during harvest when the cones are being collected and potentially dropped on the ground.

Why men invented the answering machine

2010-04-30T09:43:00.000-04:00

Oh Thank Heaven!!

2010-04-25T13:16:00.001-04:00

7-Eleven Inc. is set to roll out "Game Day," as its own private-label beer. After introducing Yosemite Road proprietary wine to enthusiastic reviews last year, the world's leading convenience retailer thinks it has another winner with Game Day, a new store-brand premium lager beer.

Comparable in taste and quality to the top-selling national brand beers, Game Day is available in two varieties – Light and Ice – and two package sizes – 24-ounce singles and a 12-pack of 12-ounce cans.

Suggested retail price is between $6.99 and $8.99 for a 12-pack, and $1.49 and $1.89 for a single. Prices vary based on distribution costs and state and local alcohol beverage taxes.

"American beer drinkers are seeking great-tasting beer at an affordable price," said Dan Skinner, 7-Eleven® category manager for alcohol beverages. "Even more so in this tough economy, they're looking for value and ways to make their dollar go further. Game Day satisfied two of a beer drinker's interests by offering a premium lager beer at a below-premium price."

Award for the the 2010 World Beer Cup

2010-04-12T21:03:00.004-04:00

2010 World Beer Cup® is Largest Commercial Competition Ever

BOULDER, Colo.• April 10, 2010—Brewers from six continents earned awards from an elite international panel of judges this week in the 2010 Brewers Association World Beer Cup—the world's largest-ever commercial beer competition. The eighth bi-annual competition announced awards to brewers from 19 countries ranging from Australia and Italy to Iceland and Japan.
This year, 642 breweries from 44 countries and 47 U.S. states vied for awards with 3,330 beers entered in 90 beer style categories. The entries in each category were eligible for gold, silver and bronze awards. Judges presented a total of 268 awards.
The 2010 World Beer Cup eclipsed the record of the Brewers Association's own Great American Beer Festival (GABF) to become the largest commercial competition ever. There were 3,308 entries judged in the 2009 GABF, compared to the 2010 World Beer Cup's 3,330 entries judged.
"Brewers from around the globe participate in the World Beer Cup to win recognition for their creativity and brewing ability," said Charlie Papazian, the U.S.-based trade association that has put on the competition every two years since 1996. "For a brewer, a World Beer Cup gold award allows them to say that their winning beer represents the best of that beer style in the world."
2010 winners list

Below are the Michigan winners, the category and the total number of entries submitted.

Category 6: Herb and Spice Beer or Chocolate Beer (109 entries)
Bronze: Black Licorice Lager, Short’s Brewing Co., Bellaire

Category 42: Belgian-and French-Style Ale (57 entries)
Silver: Saison du Bastone, Bastone Brewery, Royal Oak

Category 61: Robust Porter (64 entries)
Silver: Founders Porter, Founders Brewing Co., Grand Rapids

Category 62: Sweet Stout (25 entries)
Silver: Cream Stout, Redwood Brewing Co., Flint

Category 66: Old Ale (15 entries)
Gold: Fourth Dementia Olde Ale, Kuhnhenn Brewing Co., Warren

Category 67: Strong Ale (26 entries)
Silver: Dirty Bastard, Founders Brewing Co., Grand Rapids

Category 70: German-Style Brown Ale/Düsseldorf (26 entries)
Silver: The Detroit Dwarf, The Detroit Beer Co., Detroit

Category 82: American-Style India Pale Ale (104 entries)
Gold: Norm’s Raggedy-Ass IPA, Big Rock Chop House & Brewery, Birmingham

Category 82: American-Style India Pale Ale (104 entries)
Silver: Centennial IPA, Founders Brewing Co., Grand Rapids

Category 83: Imperial India Pale Ale (69 entries)
Silver: Bonnie’s Raggedy-Ass Imperial IPA, Big Rock Chop House & Brewery, Birmingham

Category 89: American-Style Imperial Stout (37 entries)
Bronze: Imperial Stout, Founders Brewing Co., Grand Rapids

Michigan Beer Cellar now open!

2010-03-11T22:03:00.002-05:00

SPARTA -- A microbrewery is now open at 500 E. Division St., site of the former Vi's Restaurant.
Dan Humphrey will not only make beer at the new Michigan Beer Cellars, but wine, vodka, rum, whiskey and brandy. "I'm turning my 12-year hobby into a business," he said.
Humphrey is remodeling to create a 3,000-square-foot tap room. He said he plans to serve light appetizers along with drinks. Later, he said, he might add carryout.
The village supported a liquor license, and Humphrey is finalizing paperwork with the state.
michigan beer cellar

Now hiring bartenders!

Five must-try beers for your Brewvival list

2010-03-11T22:02:00.000-05:00

New Belgium NBB Love
A hazy, tart ale brewed in the style of Flanders Red. "They never release this one," says Scott Shor of the Charleston Beer Exchange about the Colorado brewery's specialty. "I will not get to try all of the beers, but the NBB Love is one that hell will freeze over if don't get a sample of it. I'm a sourhead. The good sour beers are my arena of personal consumption."

Foothills Sexual Chocolate
A full-bodied imperial stout with notes of espresso, blackstrap molasses, toffee, and dark fruit, brewed in Winston-Salem, N.C. "It's too hard ... it's like picking children," says Jaime Tenny of COAST when asked for her must-drink pick. "My mind instantly goes to a regional brewery who I'm friends with. Sexual Chocolate is really good. There's actual baking chocolate in it, but it's not just a chocolate bomb. It's still beery."

Duck-Rabbit Cherry Madness
A very dark sour ale aged in casks, utilizing Montmorency sour cherries. "Duck Rabbit produced the first beer from N.C. that made it onto the RateBeer.com's Top 50 list," says Brandon Plyler of the CBX. "They play around with braggots [a beer/mead blend] and sour beers. They deserve more acclaim. They've tried specialties before many others in the Southeast have tried them."

Bell's Oarsman Ale
A domestic ale brewed in the uniquely tart Berliner Weissbier style by Bell's Brewery in Michigan. "This will be the first time [Bell's Oarsman Ale] is in the state. It's draft-only," says CBX's Rich Carley. "We all love Berliner Weissbier here in the store, and there are only a few domestic micros who make it. Some people add woodruff or raspberry syrup, but I like it just like it is."

Palmetto Chocolate Bock
City Paper beer guy T. Ballard Lesemann will be looking for the brand-new bock from Charleston's Palmetto Brewing Co. where brewers Michael Davis and Ed Falkenstein use roasted cocoa beans in their rendition of the dark, malty Bavarian-style lager. "The chocolate flavors and aromas aren't so pronounced, like some beers," says Davis. "It's much more subtle." It's one of four new specialties from Palmetto that will be available for sampling at the Brewvival.

Brewery Vivant

2010-02-25T21:26:00.002-05:00

Something's brewing at 925 Cherry St. SE -- or, should be by fall.

Locus Development has partnered with Jason Spaulding, co-founder of New Holland Brewing Co., on a $3 million project that will bring a new micro brewery and other shops to a black hole in the otherwise vibrant Cherry Street business district.

View full sizeCourtesy Locus Development/Cornerstone ArchitectsThis rendering shows the view from Lake Drive of Locus Development's planned redevelopment of the former Spectrum Health childcare site. The project would be anchored by Brewery Vivant. If all goes according to plan, Spaulding will open Brewery Vivant by next fall in a former funeral home chapel and neighboring repair shop that most recently served as a Spectrum Health childcare center.

"When this property came available I had already written my business plan and it fit this setting to a T," Spaulding said. The brewery's specialty will be Belgian and French-style beers that combine unique strains of yeast with hops, grains, spices and fruits. Spaulding also expects to secure a wine-making license for small batches of wine.
The name reflects those roots with vivant meaning lively or alive in French. "We want to evoke living the good life by enjoying good beer," Spaulding said. Locus will renovate a house on the property to lease to other as-yet unsigned tenants. It also plans two new commercial buildings on the eastern and western ends of the site's Cherry Street frontage. Locus partners John Green and Andy Winkel have the property under contract and hope to close the deal soon. They will be applying for state and federal historic tax credits along with Michigan business tax credits to help facilitate construction financing.
"This is kind of the heart of the East Hills neighborhood and we want it to be a good community-feel project," Green said. They hope to begin construction on the brewery portion of the project in the spring.
Brewery Vivant will include a 140-seat taproom and restaurant inside the chapel portion of the building.
A partially covered outdoor beer garden and piazza will face Cherry Street. A barrel-roofed building that was once a repair shop will house the brewery where Spaulding hopes will produce up to 5,000 barrels of beer a year. By comparison Grand Rapids' largest brewery, Founders Brewing Co., produces around 30,000 barrels a year. "We're not striving to be a larger brewery," Spaulding said. "We want to be neighborhood brewery and not grow much beyond that."
Spaulding expects to hire up to 50 employees within the brewery's first year. He plans to emphasize local ingredients in the brews and on the restaurant menu when possible.
Since selling his shares in New Holland two years ago Spaulding attended a brewing school in Munich, Germany to help him hone his abilities. He's also been developing new recipes. A trial run of a brew he dubbed Zaison was served at Ann Arbor's Zingerman's Roadhouse, where Spaulding had been serving as bar manager.

Best Beers of the United States 2010

2010-02-01T22:00:00.023-05:00

Best Beers of the United States 2010 according to ratebeer.com
1. Cigar City Bourbon Barrel Aged Hunahpu’s Imperial Stout Cigar City Brewing
2. Three Floyds Oak Aged Dark Lord Russian Imperial Stout Three Floyds Brewing Company
3. Three Floyds Vanilla Bean Barrel Aged Dark Lord Russian Imperial Stout Three Floyds Brewing Company
4. Three Floyds Dark Lord Russian Imperial Stout Three Floyds Brewing Company
5. AleSmith Speedway Stout AleSmith Brewing Company
6. Russian River Pliny the Elder Russian River Brewing
7. Goose Island Bourbon County Stout Goose Island Beer Company
8. Founders Kentucky Breakfast Stout (KBS) Founders Brewing Company
9. Bells Bourbon Barrel Double Cream/Expedition Stout Bells Brewery
10. AleSmith Kopi Luwak Speedway Stout AleSmith Brewing Company

For the rest of the U.S. top 50 click here
http://www.ratebeer.com/RateBeerBest/table_2010.asp?title=Best+Beers+of+the+United+States+2010&file=usa_beer_2010.csv

Malt Conditioning

2010-01-18T12:33:00.005-05:00

Malt conditioning is a very simple process which consists of adding a very small amount of water to your grain bill prior to milling. The addition of water to your un-crushed malt results in more resilient grain husks. The husks take on a more “leathery” feeling. They are less dry and brittle, which means that they will remain much more intact during the milling process. Why would a brewer care to leave their grain husks more intact during the milling process? There are several reasons that would lead one to consider malt conditioning:
•Pulverized husks can lead to tanning astringency in beer
•Intact husks will create a more free flowing grain bed (fewer stuck sparges)
•You can crush finer to increase conversion efficiency without shredding husks.

Items you will need are a bottle for misting the malt, a scale, preferably digital (to accurately measure the water you are about to add) and a large spoon or paddle (to thoroughly mix the malt).

You will want to add 2% of the weight of the malt bill, in water, to the grain. For example, if you have a 10 pound grain bill, which is 160 ounces, multiply this by .02 (2%) and your result will be 3.2 ounces. This is the WEIGHT of water that you will want to add to your grain bill for conditioning. By doing so, you will thoroughly wet the grain husks, but you will not create a sticky mess in your rollers.

Malt conditioning is easy. Mist the surface of the grain, and stir until you have added the calculated weight of water to your grain. When complete, allow 10 minutes for the husks to absorb this water

As you add water to the grain, it will become more difficult to stir. You may find it easier to add the water to half the malt, or a third of the malt, at a time. If by chance you notice grain sticking to your rollers after milling, you can simply run a handful of dry malt through the rollers to clean them. Also, this could be a sign that too much water may have been added to the malt. You can adjust the water proportions accordingly for your process. Feel free to experiment with 2%, 1.5%, etc,.

Beer Style Series Guide

2009-12-19T13:43:00.001-05:00

27 part - Beer Style Series guide and table of contents.

Technical science is a tool to create it, psychology markets and helps sell it, but its essence will always be a form of art. Stylizing beer is the art of combining hundreds of factors to create a consistent combination of beer characters.

http://www.examiner.com/x-241-Beer-Examiner~y2009m12d14-Beer-Style-Series-Table-of-Contents--Bookmark-this-page

The Secret to Healthy Yeast: Making a Starter

2009-11-15T19:33:00.012-05:00

You might have heard brewers talking about starters and how important they are for making great beer. Proper fermentation is what sets apart great beers from just OK beers, and starters can help by ensuring a beer with the correct appearance, flavor, body and aroma profile. The resulting beer is also clean, complete, consistent and reproducible.
read more...
http://www.homebrewersassociation.org/attachments/0000/1235/MAzym07_YeastStarter.pdf

Homebrewers Unite!

2009-10-27T21:27:00.021-04:00

A big THANK YOU to New Holland Pub for hosting what was an awesome event. The homebrewing demo event was a great time!

BeerCloud Mobile App

2009-09-23T12:34:00.003-04:00

GreatBrewers.com Launches BeerCloud Mobile App for Android
Powered by GreatBrewers.com, BeerCloud is a revolutionary mobile app that helps you pair beer with food, track down your favorite beers in your neighborhood, and pull up a full description of any beer with a scan of its barcode. Whether you're a beer consumer who could use some guidance in making a well-educated purchase, a food lover who wants to discover new ways to enhance a meal with a suitable beer pairing, or a traveling beer enthusiast who wants to instantly map the closest stores, bars, and restaurants carrying one of your favorite beers, BeerCloud is the quintessential mobile beer app.The app was developed by Eric MacKay, Jingsheng Wang and Tom Byrne and right now is only available for Android phones. To download to an Android phone to to the App Market and search for "BeerCloud."
An iPhone version of BeerCloud is currently under development and, according to MacKay, should be available in the next 30 days. GreatBrewers.com also hopes to have a web based version for all other mobile devices, including Blackberry, Palm and Windows Mobile OS devices by the end of 2009!

A unique beer from Dogfish Head

2009-09-20T21:21:00.009-04:00

Dogfish Head Chicha (chee-chah) is most closely based upon Peruvian brewing traditions. With the most authentic interpretation possible: organic pink Peruvian pepper corns, yellow maize and organic Peruvian purple maize. They also use strawberries - a traditional chicha ingredient. The most exotic and unique component of this project, from the perspective of the American beer drinker, happens before the beer is even brewed. As per tradition, instead of germinating all of the grain to release the starches, the purple maize is milled, then moistened in the beermakers mouths and formed into small cakes which are flattened and laid out to dry before adding to the wort.
see Sam's video...http://www.dogfish.com/brews-spirits/the-brews/brewpub-exclusives/chicha.htm

How many homebrewers want to replicate this recipe?? Mmmm maize.

Beer Aeration, Oxidation and Mitigation

2009-08-26T09:46:00.006-04:00

Oxidation is not the same as aeration. Aeration is the process by which oxygen is introduced to your beer or your wort, oxidation is the outcome, it is what happens to your wort or beer when exposed to oxygen at the wrong point in the process. Aeration of COOL wort (<80f)>read more... http://www.brewersfriend.com/2009/08/22/beer-aeration-oxidation-and-mitigation/

Beer = Green Gas?

2009-07-24T09:47:00.004-04:00

Karl Strauss and GreenHouse Partner to Create Alternative Fuel from Beer Waste

http://beeradvocate.com/news/2157017

He's Nationwide

2009-06-28T21:54:00.005-04:00

I noticed on a another blog that our favorite brewer is a celeb.

Friday, June 26

"Worthog" friends and myself were at Flying Saucer in Kansas City last night for the rare New Holland Brother Jacob Dubbel. After a few, someone pointed out some guy who had passed out right after ordering a full beer (notice the daylight). I couldn't resist so I went up and talked to his buddies who were having a casual conversation while this guy was snoring in the middle of the bar. They say that he does this all the time and he is just 'power napping', but he was out for a while. Can someone say narcoleptic?"

...or perhaps too many Brother Jacob's Dubbels?

Add the fruits of Michigan in your beer!

2009-06-22T21:02:00.005-04:00

Now is the perfect time for creating fFruit-flavored beers and they are fun to make. One advantage the home brewer has over large breweries is the use of local ingredients and less concern over cost per unit. There are three options for adding fruit flavors to your beer, and they vary in cost, effort, and flavor...
http://www.brewersfriend.com/2009/06/21/adding-fruit-flavors/

Support local growers
G. R. - http://www.michigan.org/Things-to-Do/Shopping/Farm-Markets/Default.aspx?city=G3095&lm=pf
Cherries (year round) H&W Farms Belding 616-691-8802
Cider - James Engelsma Grandville 453-2571

http://www.pickyourown.org/mimp.htm

Beer N Food

2009-05-27T12:10:00.002-04:00

Looking for ideas to pair some dishes with a good beer? The Beer & Food Matching Chart is an incredible resource on pairing beer and food.

http://www.seasonalbeerandfood.org/pdf/beer_food.pdf

All grain brewing videos

2009-04-21T17:34:00.004-04:00

Brewing with Yuri - the engineer.
Do any of you homebrewers use these inventions??

Enjoy these vids with a couple of your own brews.
http://www.homebrewtalk.com/f36/brewing-yuri-video-series-49645/