Beer-articles 944

The Tallahassee craft brewery, Ology Brewing Company, is celebrating its 9th anniversary this weekend, marking a significant milestone since its inception in Midtown in 2017. Ology has become a pivotal player in Tallahassee’s craft beer scene, leading to the establishment of the Tallahassee Beer Society, an idea inspired by the brewery’s success and propelled by community support.

When Ology opened its doors nearly a decade ago, it was the fifth brewery in Tallahassee, enticing craft beer enthusiasts to explore local offerings. The initiative ultimately transformed the city into a hub for craft beer, encouraging even more visitors to indulge in the burgeoning microbrew culture.

To commemorate this landmark occasion, Ology has planned four special beer releases, including:

• Aquatank: A collaborative 8% Hazy Oat Milk Double IPA featuring hops from various respected breweries.
• Knights of the Round: A robust 14% Barrel-Aged Imperial Stout infused with hazelnuts, coconut, marshmallow, and coffee.
• Knight Cap: A creamy liqueur mirroring the flavors of Knights of the Round.
• 9 Year Rye: A special rye whiskey aged in barrels for nine years, celebrated for its rich flavors.

Co-founder Nick Walker reflected on the brewery’s journey, expressing gratitude for the community’s continual support and for the dedicated team that has helped Ology evolve over the years. He noted the excitement surrounding their anniversary as a time for appreciation and celebration.

Local fans are encouraged to visit Ology’s taprooms this weekend to raise a glass in honor of nine fantastic years and to take advantage of special membership perks, including complimentary shots for members.

For more details, see Ology Brewing Company here.

The Great American Beer Festival, a significant event in the U.S. beer scene, will make a historic shift in 2026 by moving outdoors for the first time since its inception over 40 years ago. This change aims to rejuvenate interest and adapt to evolving consumer preferences, particularly among younger beer drinkers seeking outdoor experiences.

Previously held at the Colorado Convention Center, the festival is now set to take place at Denver’s Levitt Pavilion, which introduces the challenge of unpredictable weather. Amid concerns about the smaller scale of the event leading to its decline, organizers believe that an outdoor setting could attract a new audience.

The festival will feature a limited attendance of 7,500 per session on two days, October 10 and 11, 2026. This downsized version is designed to be logistically simpler while still offering an opportunity for breweries to showcase their best products. Up to 220 breweries are expected to participate, with approximately 75% of them having earned accolades at prestigious competitions.

A significant highlight will be the return of the awards ceremony to the festival grounds, enhancing the overall experience for attendees. These changes reflect a strategic pivot not just for the festival but also for the breweries involved, aiming to align better with contemporary consumer desires.

Tickets for the event will be available starting June 25, 2026, offering enthusiasts a chance to experience the celebration of craft beer in a new, dynamic environment.

With the recent announcement that Schlitz beer will cease production, my memories of Kite’s, a popular tavern in Aggieville, come flooding back. During my time at Kansas State University from 1969 to 1973, Kite’s was my second home. This bar exclusively served Schlitz beer on tap, and after a disappointing experience with a can, I vowed only to drink it fresh on tap.

Kite’s was taken over by Terry Ray in 1969, following its establishment by Keith “Kite” Thomas, a former K-State and professional baseball player. The establishment thrived on its simple offerings—a place for 18-year-olds to gather and enjoy 3.2% alcohol beer. The atmosphere was distinctly casual, marked by the scent of spilled drinks and walls adorned with photographs of K-State sports legends, all underscored by the lively tunes from a jukebox.

It was the hub for students on Fridays, with everyone scrambling for a booth or hopping between tables to socialise. Living just two blocks away at the Sigma Chi fraternity house made Kite’s our go-to hangout and, often, our “annex.”

Years later, while sifting through old checks, I realized just how many I had written to Kite’s—frequenting it was like banking for my university days. One memory stands out: returning from spring break in 1970, I recall the jukebox blaring Three Dog Night’s "Joy to the World," and noticing that the price of a pitcher had risen from one dollar to $1.25, and steins from 25 cents to 30 cents—a bitter reminder of inflation during the Vietnam War era.

During its heyday, Schlitz ranked as the second-best-selling beer in America. After graduation, my path took me away from taverns and back to academia, marking an end to my love story with Schlitz. Eventually, Kite’s closed, but it later reemerged as Kite’s Bar and Grill, offering a more enhanced dining experience.

To the friends I shared those beer-soaked memories with, let’s raise a toast the next time we enjoy a drink together—after all, “When you’re out of Schlitz, you’re out of beer.”

The Iowa Athletics Department has partnered with Big Grove Brewery to introduce "TIGERHAWK," a new beer aimed at supporting the university’s sports teams. A portion of the sales from this beer will directly benefit Hawkeye athletics, providing critical funding to ensure the university’s success in various sports amid the changing landscape of collegiate athletics.

Matt Swift, co-founder and CEO of Big Grove Brewery, emphasized the unique nature of this beer, stating, "We wanted to create a beer that Iowans are proud to hold—not just because it looks amazing and tastes great, but because every sip helps the Hawks win." The beer celebrates Iowa’s sport heritage and is designed to be broadly appealing, catering to all fans, whether they be farmers, alumni, or lifelong supporters of the Hawkeyes.

Matt Henderson, Deputy Director of Athletics at the University of Iowa, expressed excitement about this partnership. He highlighted that "TIGERHAWK" not only enhances the experience for fans but also provides a direct way for them to support Iowa’s athletic programs while enjoying a locally crafted beer.

Starting June 8, "TIGERHAWK" will be available year-round across the state, with expanded distribution expected as football season approaches. It will be offered in various formats, including draft, 12-pack, and 24-pack options, along with individual cans available at Kinnick Stadium and Carver-Hawkeye Arena during games.

During the 1980s, American beer culture experienced significant changes. Though beer consumption was at an all-time high, the market was evolving. Brands like Schlitz fell out of favor, overshadowed by major players such as Anheuser-Busch and Bud Light. Light lagers remained popular, while imported beers like Heineken and Corona started gaining traction.

This decade also marked the emergence of craft brewing, as small-scale American breweries began making their mark with distinctive styles. Iconic names such as Sierra Nevada, Bell’s Brewery, and Samuel Adams entered the scene, coinciding with the rise of Genesee Cream Ale, a best-seller that gained prominence from the late 1970s to the mid-1980s. Though Genesee Cream Ale originally launched in 1960, its success during the ’80s highlighted a broader renaissance in American brewing.

Cream ales had been around since the 19th century but dwindled during Prohibition. Genesee Brewery in Rochester, New York, revitalized this style, appealing to beer enthusiasts who sought alternatives to standard lagers. The brewery cultivated a strong regional following, positioning Genesee Cream Ale as both a local favorite and a national success.

What distinguishes this cream ale? Unlike lagers, cream ales are ales, meaning they ferment with yeast at warmer temperatures, yielding a fuller-bodied drinking experience. Genesee Cream Ale has a slightly higher alcohol content of 5.1% ABV, compared to the typical 4% of light lagers. The use of the term "cream" may be misleading; while it offers a hint of bitterness, it is not primarily creamy. Genesee’s appeal lies in its balance of character and drinkability.

Since its introduction, Genesee Cream Ale has garnered several awards and continues to be a staple in many markets. Though it wasn’t the first cream ale—Krueger’s Cream Ale predated it, debuting in 1935—few have managed to maintain a presence like Genesee, especially in the context of the craft beer explosion.

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San Antonio’s Alamo Beer Company is set to reopen its taproom in July following a five-month hiatus for renovations. The iconic brewery, located at 202 Lamar St., has been closed since February, but the upcoming reopening marks a fresh start after the company was acquired by the private equity firm SKJ Capital in December 2025.

The acquisition came after Alamo Beer Co. filed for Chapter 11 bankruptcy earlier that year, leading to new plans for modernization of its facilities and a revamp of its legacy taproom designed by Lake Flato. The investment aims to provide strategic oversight to stabilize and grow the brand, which has faced challenges similar to other breweries in the San Antonio area.

As part of this transition, Jason Pond has been appointed as the new CEO, bringing extensive experience from across the brewing industry. The renovations are expected to enhance the brewery’s community presence while also improving its manufacturing capabilities. Despite these changes, the brand will continue to offer its classic beers and seasonal releases, including popular collaborations like the viral King of the Hill.

While the grand reopening date hasn’t been officially announced, fans can stay updated by signing up for notifications on Alamo Beer’s website.

A Certified Cicerone’s Guide to Beer for Wine Lovers

Certified Cicerone Anne Becerra understands the hesitation wine lovers face when approaching beer. Many find it overwhelming and foreign, but Becerra believes that wine drinkers have the tools to understand beer because many of the same concepts, like body, texture, and aromatics, are applicable to both beverages.

For those looking to explore beer, Becerra suggests starting with styles that mirror wines they already enjoy. For instance, a Belgian dubbel is a great recommendation for Pinot Noir enthusiasts because it features similar flavors of jammy fig and dried cherry with a clean finish. Sauvignon Blanc fans might appreciate a pale ale like Maine Beer Company’s Peeper, which carries herbaceous and citrus notes, while Cabernet Sauvignon drinkers can enjoy a Scotch ale such as Traquair House Brewery’s House Ale, known for its robustness and sweet undertones.

Becerra encourages wine lovers to think in terms of flavors rather than strictly styles when choosing beer. Just like in wine, elements such as body, acidity, and finish have their beer counterparts. For example, beer color hints at the malt flavors to expect, while aroma can reveal if it is hop-forward or yeast-driven.

When navigating the beer aisle, Becerra emphasizes clarity in what you are seeking—whether it’s a pairing for dinner or simply an exploration of new flavors. Noting the beer’s style name and trusted producers can help refine your choices. Labels with tasting notes are especially helpful, and fresh dates should be prioritized, especially for hop-forward beers.

Wine lovers should not overlook sour beers, regarded as a great entry point. These beers, ranging from Berliner weisse to Belgian lambics, offer a range of flavors that can intrigue those fond of acidity.

Becerra points out that beer has significant advantages at the dinner table, particularly its carbonation, which can cleanse the palate. The wide range of flavors found in beer — from bready to fruity — allows for versatile food pairings. For instance, pairing a fruity golden ale with asparagus or dark chocolate with a German eisbock can create unforgettable dining experiences.

Additionally, proper glassware is essential for appreciating the nuances of beer, as using an appropriate glass enhances its flavors and aromas.

For those interested in exploring renowned breweries, Becerra highlights the importance of visiting cult-favorite locations like Russian River Brewing Company in California and Brasserie Cantillon in Brussels to experience exceptional brews firsthand.

Thus, with a few foundational tips, wine lovers are encouraged to embrace the world of beer, discovering preferences that align with their established wine tastes.

For more insights on beer pairings and recommendations, visit: Food & Wine

We’re wrapping up our Father’s Day countdown with a delightful treat that combines all of Dad’s favorites in a single bite: Bacon and Beer Cupcakes. These cupcakes are rich, a bit rebellious, and sure to steal the spotlight at any dessert table.

Cupcake Recipe

Ingredients (makes about 21 cupcakes):

For the cupcakes:

• 1 box Butter Cake Mix
• 1 12 oz bottle of beer (retain 1/4 cup for the frosting)
• 2 eggs

For the frosting:

• 1 cup salted butter, softened (equivalent to 2 sticks)
• 1 box powdered sugar (1 pound)
• 1/4 cup beer
• 1 teaspoon vanilla
• 12 strips of bacon
• 1/4 cup brown sugar

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F. Line a cupcake or muffin pan with 24 cupcake liners.

2. Mix Cancel: In a large bowl, combine the cake mix, beer (preferably an IPA), and eggs. Use an electric mixer to beat the mixture as per the package instructions. Fill the cupcake liners three-quarters full with the batter and bake according to the package, usually around 12 to 15 minutes.

3. Prepare Bacon: While the cupcakes cool, raise the oven temperature to 400°F. Line a sheet pan with parchment paper or foil, arranging the bacon strips flat on the parchment. Sprinkle brown sugar over the bacon, then bake for about 15 to 20 minutes or until crispy and nicely browned. Set aside to cool completely.

4. Make Frosting: In a separate bowl, beat the softened butter until smooth. Add the powdered sugar, reserved beer, and vanilla extract; continue mixing until the frosting is light and fluffy.

5. Top It Off: Once the cupcakes have cooled, spread the frosting on top. Finally, garnish each cupcake with pieces of candied bacon.

These cupcakes make for a delightful treat, perfect for pairing with a cold beer, especially during celebrations like Father’s Day. Happy baking!

Beer taps are a brewery’s signature, showcasing its personality and most prized offerings. A well-maintained tap can entice patrons and encourage them to explore new drinks, while a dirty one can deter customers and ruin the flavor of the beer. Understanding how to assess a tap can aid in avoiding selection anxiety and potential health risks.

Choice Overload

Many breweries now offer a vast array of draft choices, like the Raleigh Beer Garden, which boasts 369 taps. While some find this exciting, others may feel overwhelmed. As Matt Storm, a Seattle restaurant owner, explains, too many options can lead customers to stick with what they know rather than trying something new. A user poll from Reddit supports this, suggesting that 10 to 11 taps are ideal to avoid “choice fatigue” and maintain fresh beer.

Pouring Technique Matters

The way a bartender pours beer is crucial. If they dip the tap faucet into the glass, it risks bacterial contamination. Bartenders generally learn to pour at a 45-degree angle without allowing the tap to touch the glass. Observing this practice can protect you from potential health issues. If you see the tap dipping into the glass, don’t hesitate to ask for a fresh pour.

Cleanliness Is Key

Visible grime, residue, and overflowing drip trays are signs that a brewery isn’t maintaining clean tap lines, which should be cleaned every two weeks. If you spot these issues, proceed with caution. A Reddit user shared a cautionary tale about a customer who discovered a gelatinous slug in their beer, an indication of severely neglected tap lines. Signs like “little white floaties” can be early warnings of bacterial build-up.

Understanding these aspects can enhance the brewery experience and ensure a safer drinking environment. For more tips on enjoying your visit to breweries, consider keeping track of cleanliness and pouring practices.

The 47th Annual Locust Street Festival is scheduled for Sunday, and organizers are urging residents in the vicinity to check the parking signs to prevent their vehicles from being towed.

Taking place from 12 p.m. to 8 p.m. on May 31, the festival will feature five stages of live music. Residents living on or near E. Locust Street must ensure that a 100-foot clearance is maintained on all streets leading off of Locust. Towing enforcement will begin at 7 a.m.

Participants in the festival can also take part in the Locust Street Beer Run, which starts at 11:30 a.m. at the intersection of Locust and N. Booth Street, winding through Riverwest before finishing near Locust and N. Bremen Street.

According to the festival’s organizers, any vehicles parked within the inner track of the run’s route will also be towed starting at 7 a.m. Notices have been distributed to local households to inform them of the parking restrictions, and signs have been posted throughout the area since the start of the week.

If residents need to park for the festival or the beer run, they are advised to use the opposite side of Locust Street. Police will be present at the beer run from 11 a.m. to 12:30 p.m. to maintain safety and may not allow vehicle traffic on the route during this time.