December 2, 2010
October 9, 2010
September 13, 2010
When I visited Larry Bell in 2006, he was preparing for a major expansion, one that would see brewing capacity climb to 120,000 barrels. Such production seemed way off. After all, he opened in 1985 using a 15-gallon pot. By 1991, he'd actually surpassed the 1,000-barrel mark. But just last year, Bell's produced an impressive 115,000 barrels. This new expansion will start by bringing in more fermentation tanks and keep 'em on track for planned 20% growth--annually.
So like I said, is it possible that by 2012 we'll be drinking HopSlam IPA or Expedition Stout here in the Golden State? If I were a betting man, I'd say Yes. Of course, that does nothing to get the bottle of Batch 5000 back that I brought into my friends' apartment to chill and share over four years ago after I drove from K'zoo to Chicago but they just stuck it in the back of the fridge. No beer-o-philes they, I fear it was casually gulped as an after-work beer for one of them. Having a fresh supply of Oberon would go a long way to assuage that hurt.
September 1, 2010
August 30, 2010
Oh, and on the way home, we stopped for dinner at Flavor, a new gastropub I’d yet to hit in Santa Rosa. The gnocchi was awesome and you can never, ever go wrong with Moonlight Death & Taxes.
Monday night's bar-venture: Alembic Bar with two of the principals of the upcoming Cherry Voodoo Brewing.
August 28, 2010
July 13, 2010
July 2, 2010
This month, the Wallace bros. from Lug Wrench Brewing Co. ask Sessioners to blogtificate about "how has homebrewing had an affect on the commercial beer we have all come to love?" Talk about open-ended.
June 4, 2010
Erik over at Top Fermented hosts this month's version of the Session and chose a topic that's homophonically appropriate. Session beers. Erik asks:
What is your definition of a session beer? Is it, as Dr. Lewis suggested at the Craft Brewers Conference this year, “a pint of British wallop” or is your idea of a session beer a crisp Eastern European lager, a light smoky porter, a dry witbier, or even a dry Flemish sour?Is it merely enough for a beer to be low alcohol to be considered a session beer, or is there some other ineffable quality that a beer must hold in order to merit the term? And if so, what is that quality? Is it “drinkability”? Or something else?
April 30, 2010
- Leinenkugel's was already owned by Miller. But the SAB-Miller/MolsonCoors merger of their US operations means that Leinie's is now owned by MillerCoors.
- New Belgium is employee-owned, but founders Kim Jordan and Jeff Lebesch were majority shareholders. They seemed an odd pairing--her nurturing and talkative, him taciturn and retiring. I just found out they are recently divorced and Lebesch has been completely bought out.
- Grand Teton was quietly sold by founder Charlie Otto after some 20 years.
- Widmer Bros. merged with Redhook, both already partly-owned by Anheuser-Busch, to form Craft Brewers Alliance with Kona and Goose Island falling under their umbrella.
- Anchor, the very first craft brewery, sold, along with its distilling business which was also a revolution in craft adult beverages.
- Electric Brewing in remote Bisbee, Ariz, everybody's favorite chapter, was sold to a couple of guys who recently opened Dave's Electric Brewpub in Tempe (founded by Electric Dave in 1988, one of the new owners name is also Dave). Far worse, Electric Dave was recently in a life-threatening car accident but is recovering in Bisbee.
- Dixie Brewing in New Orleans continues to be contract brewed in Wisc. and its return to the Big Easy grows ever unlikely.
April 15, 2010
April 1, 2010
March 5, 2010
As for the other 297-ish, I never really need my arm twisted to find a reason to rejoice with good beer and good friends.
February 19, 2010
January 18, 2010
Boulevard's Somestack Series Double-wide (2IPA). Proof a great IPA can even come from Kansas=8
Rodenbach's Vintage 2007 Vintage (Oak-aged Sour). I'm not all about sours, and Rodenbach is often over the top for me, but this was easier to get into=9