Beer-articles 848

Anheuser-Busch is urging its partners and distributors to shift their language from "domestic" to "American" when promoting beer. This initiative, outlined in a letter from CEO Brendan Whitworth, seeks to better reflect the pride and identity of the American beer industry.

In the letter titled "A Call for American Beers," Whitworth expressed his dissatisfaction with the term "domestic," noting that it is frequently used on bar menus, shopping aisles, and by data providers. He stated, “I don’t like the word ‘domestic,’” and called on those in the industry to make the transition in their marketing materials.

Whitworth argued that "American" conveys the spirit, passion, and pride inherent in the products made in the U.S. He also aimed to promote a sense of national pride related to beer brewed by American workers, which he emphasized needs to be acknowledged in advertising.

The shift in terminology comes after a challenging period for the company, particularly following a boycott of Bud Light due to its controversial marketing campaign in 2023 featuring transgender influencer Dylan Mulvaney. Whitworth’s leadership since he took office in July 2021 has focused on rebuilding the brand’s image and emphasizing its contributions to American culture and economy.

Anheuser-Busch has reported that 99% of the beer sold in the U.S. is domestically produced, and the majority of its ingredients are sourced from American farmers. Whitworth concluded his letter by urging others in the industry to embrace the label of “American” for their products, suggesting that the time has come to move past the term "domestic.

If you’re preparing for the Super Bowl, you’re likely finalizing your food menu, and wings are a staple for many Americans. At J. Timothy’s Taverne in Plainville, Connecticut, known for their exceptional wings and impressive beer selection, they have developed a unique take on this classic dish and paired it thoughtfully with various beer styles.

J. Timothy’s Taverne offers wings that can be served "dirt style," which involves frying the wings once without sauce and then deep frying them again with sauce. This cooking method was created in the 1980s by a regular named "Dirt" who requested his wings be refried after they got cold. As the Super Bowl approaches, J. Tim’s expects to sell an astounding 12 tons of wings, necessitating refrigerated trucks for supply.

For those unable to visit the restaurant, their acclaimed buffalo wing sauce, recognized as one of the best in the U.S. by The Food Network, is available for purchase online.

Beverage director Nikki Vinci provided recommendations for pairing beer with some of their wing flavors:

Buffalo & Golden Lager

For a traditional pairing, golden lagers, such as American light lagers or German-style Helles, work well with J. Tim’s buffalo sauce, which isn’t overly spicy. They refresh the palate without overpowering the flavor of the wings.

Honey Gold BBQ & New England IPA

New England IPAs (NEIPAs) offer juicy, fruity flavors that complement the salty sweetness of the Honey Gold BBQ wings. A denser NEIPA is ideal as it enhances the experience, contrasting nicely with the BBQ’s flavor.

Dry Rub & Stout

For dry-rubbed wings featuring chipotle spices, a dark beer, like an oatmeal or milk stout, pairs wonderfully. A stout with an ABV of at least 6-7% will stand up to the robust flavors of the wings much better than those with a lower ABV, such as Guinness.

Teriyaki & Smoothie Sour

A standout pairing, the combination of savory teriyaki wings with a fruit-forward smoothie sour can lead to delightful contrasts. When choosing a smoothie sour, look for those that emphasize fruit flavor rather than sourness, preferably featuring a lactose addition for body and sweetness.

Sweet Thai Chili & Hefeweizen

The banana and clove notes of a hefeweizen, along with its spirited carbonation, complement the Sweet Thai Chili sauce well, balancing heat with sweetness and cleansing the palate.

As you gear up for the Super Bowl festivities, consider these pairings to enhance your wing experience. Enjoy your gathering, and remember to drink responsibly!

Buffalo Trace Distillery has unveiled the 26th release in its Experimental Collection: Spirits Distilled from Grain and Hops. This innovative spirit brings together the worlds of whiskey and beer, showcasing the influence of hops on flavor profiles.

The Role of Hops

Hops, the cone-shaped flowers from the hop plant (Humulus lupulus), are essential in beer production, fulfilling four key roles:

1. Bitterness: They balance the sweetness of malted barley with bitterness from alpha acids.
2. Aroma and Flavor: Various hop types add an array of flavors and aromas—citrus, pine, floral, and more.
3. Preservation: Hops naturally inhibit microbial growth, extending beer’s shelf life.
4. Stability: They enhance foam stability and clarity in the final product.

While traditionally used in beer, hops are making their way into spirits. They can infuse unique botanical characteristics to a spirit, paralleling the use of botanicals in gin. However, adding hops to spirits requires careful balance to prevent overpowering bitterness.

Buffalo Trace’s Innovation

Buffalo Trace conducted extensive experimentation with non-traditional recipes and barrel treatments for over two decades, amassing more than 30,000 experimental barrels of whiskey. The distillery focuses on pushing boundaries to create exceptional drinking experiences, as emphasized by Global Director Andrew Duncan.

The latest release, crafted over ten years, combines two hop varieties—Saaz and Zythos—with a raw distillate. This blend then aged in charred white oak casks for over eleven years. The process aims to harness the aromatic and flavor-enhancing properties of hops while ensuring a balanced whiskey character.

Tasting Notes

Upon tasting, this spirit presents a uniquely hoppy aroma reminiscent of citrus and herbal notes, complemented by vanilla and oak. The palate is creamy with intense citrus flavors, featuring robust oak and lingering herbal notes on the finish.

Master Distiller Harlen Wheatley encourages experimentation with this spirit, suggesting that it works well in classic cocktails like a Manhattan.

Buffalo Trace’s Spirits Distilled from Grain and Hops, with an ABV of 45%, will be available in limited quantities starting February 2025, retailing for approximately $46.99. Each bottle in the Experimental Collection is offered in 375ml, reflecting its unique and limited nature.

For more information on Buffalo Trace’s offerings, visit Buffalo Trace Distillery.

Buffalo Trace Distillery has unveiled the 26th release of its Experimental Collection: Spirits Distilled from Grain and Hops. This innovative spirit merges the worlds of whiskey and beer, thoughtfully exploring how hops—typically associated with beer—can influence a spirit’s flavor profile.

The Role of Hops

Hops, the flowers from the hop plant (Humulus lupulus), play several key roles in beer production, including:

• Bitterness: They counterbalance the sweetness of malted barley during brewing.
• Aroma and Flavor: Various hop types infuse different scents and tastes, enhancing the beer’s profile.
• Preservation: Historically, hops served as a natural preservative.
• Stability: They aid in maintaining foam and clarity in the final product.

While hops are conventionally linked to beer, they do crossover into spirits production, where they enhance botanical characteristics akin to those found in gin. Recent trends in craft distilling have made hopped spirits, including hop-infused vodkas and gins, increasingly popular.

The distillation process involving hops must be handled delicately; otherwise, the high heat can diminish the potent hop oils’ flavors. Hence, distillers must carefully balance the amounts used to avoid overpowering bitterness.

Buffalo Trace’s Innovative Approach

Buffalo Trace has a long-standing tradition of experimenting with unique recipes and barrel aging, with over 30,000 experimental whiskey barrels currently maturing. Each barrel has distinctive characteristics based on various experimental changes including mash bills and wood types.

The Experimental Collection’s Executive Director, Andrew Duncan, shared that combining aspects of beer and whiskey in this new release reflects Buffalo Trace’s passion for pushing the boundaries of craft distilling.

Ten years in the making, Master Distiller Harlen Wheatley decided to investigate using hops in spirit production amid the rising popularity of hoppy beers. For this release, he infused Saaz noble hops, known for their use in Bohemian pilsners, and Zythos®, an American hop with tropical and herbal notes, into a raw distillate for thirty minutes before redistilling it. The infused whiskey matured in charred white oak for over eleven years.

Wheatley remarked, “This spirit embodies the bold hoppiness that beer lovers will enjoy alongside its whiskey-like qualities.”

Tasting Notes

Spirits Distilled from Grain and Hops

The spirit is characterized by a distinctly hoppy aroma, complemented by notes of citrus and herbs, along with vanilla and oak. On tasting, it presents a creamy texture with vibrant citrus flavors, notably lemon and orange zest, combined with fresh herbal nuances and robust oak. The finish is long-lasting, marked by herbal and citrus zest notes.

Wheatley suggests enjoying the spirit neat to fully appreciate its complexity, while also encouraging creativity in cocktail making—recommending its use in a Manhattan.

Availability: This unique spirit will be sold in limited quantities at the Buffalo Trace Distillery gift shop starting February 2025, priced at approximately $46.99 for a 375ml bottle.

For more information, visit the Buffalo Trace Experimental Collection.

Parenting with a focus on responsible alcohol consumption can be perplexing, particularly when advising teenagers. Research indicates that allowing underage drinking may inadvertently encourage riskier drinking habits in the long run. The consequences of teenage alcohol use are significant, with approximately 4,300 deaths in the U.S. attributed to underage drinking each year.

Historically, some believed that teaching responsible drinking would lead to better outcomes; however, studies have shown that the opposite may be true. According to researchers, parenting practices greatly influence children’s attitudes toward alcohol. Teens whose parents allow drinking tend to drink more frequently and heavily, both in monitored settings at home and in unsupervised environments. This trend is consistent across various cultures, indicating that setting boundaries could deter early alcohol consumption.

Crucially, delaying alcohol consumption is beneficial for brain development. The teenage brain is still maturing, particularly in areas responsible for executive function, which governs planning and impulse control. Exposing this developing brain to alcohol can lead to lasting impairments, exacerbating issues like prioritizing schoolwork over immediate gratification from social activities.

Researchers stress that every year a teenager delays their first drink reduces their likelihood of facing future alcohol-related problems by 14%. This is particularly important for those with a family history of alcohol dependency, as starting to drink later can mitigate risks.

To effectively lower the chances of teenage drinking, parental involvement, awareness of their own drinking habits, and open communication are essential. Establishing clear guidelines while maintaining an engaging and trustworthy relationship can help children navigate their adolescent years safely and responsibly.

Recent advancements in artificial intelligence have raised concerns about its reliability, particularly in medical contexts. A study from Dartmouth Health revealed that certain AI models misidentified patterns in knee X-rays as indicative of lifestyle choices, such as drinking beer or eating refried beans. This highlights a fundamental flaw in AI reasoning known as "shortcut learning," where models make connections based on misleading patterns rather than genuine causation.

Researchers trained AI on over 25,000 knee X-rays from the National Institutes of Health’s Osteoarthritis Initiative, finding that the models could identify correlations without understanding their context. For instance, they linked peculiar factors—like the types of X-ray machines used or their geographical locations—to irrelevant traits, showcasing the model’s inability to discern meaningful relationships.

Peter Schilling, an orthopaedic surgeon and study co-author, stressed the importance of recognizing these pitfalls to avoid inaccurate conclusions and maintain scientific integrity. Despite the impressive capabilities of AI in processing data and generating insights, the findings suggest that there’s still a significant gap between human understanding and AI analysis. This calls for heightened scrutiny over the use of AI, particularly in sensitive areas like healthcare, to prevent misplaced trust in its conclusions.

Overall, while AI continues to offer promising tools for various fields, its learning mechanisms warrant caution, especially when interpreting data that significantly impacts human health and well-being.

A renewed push to allow the sale of beer and wine in grocery stores across Maryland has gained traction, especially with the backing of Governor Wes Moore. The effort seeks to modernize alcohol sales laws that have remained largely unchanged since 1978, and Moore is advocating for this initiative to be a priority in the upcoming legislative session.

Historically, Maryland has been one of the few states where consumers are restricted to purchasing alcohol exclusively from licensed liquor stores. In contrast, neighboring states like Virginia and Pennsylvania have embraced more flexible alcohol sales laws, reflecting changing consumer preferences and market practices. Polls indicate strong support among Marylanders for expanding access; for instance, surveys reveal approximately 60% of Prince George’s County residents favor allowing alcohol sales in grocery stores.

Governor Moore argues that allowing grocery stores to sell alcohol will bolster local economies, particularly in underserved areas. He emphasized that this change could help stabilize grocery stores—often operating on slim profit margins—by providing additional revenue streams through alcohol sales. This shift is viewed as a potential remedy to food deserts, where access to fresh food is often limited.

However, not all lawmakers and community members are convinced this is a beneficial move. Critics express concerns that increased alcohol availability could disproportionately harm already vulnerable communities. They argue that such changes would lead to a higher concentration of alcohol outlets, exacerbating existing issues related to addiction and public health. House Economic Matters Chair C.T. Wilson voiced his skepticism, indicating that adding more alcohol options in areas already rich in liquor stores isn’t a prudent decision.

The conversation around this legislation is not new, but the current political climate may lend it fresh momentum. Moore has not only indicated a desire to see the legislation advance but also aims to create a space for dialogue between competing interests: community safety, economic development, and the protection of small businesses against larger corporate retailers.

Senate President Bill Ferguson acknowledges the complexity of the issue, advocating for balance between supporting existing businesses and allowing new competition. This echoes concerns raised by other stakeholders, who worry that larger grocery chains would render smaller liquor stores and mom-and-pop businesses unsustainable in a changing market.

As discussions progress, legislators are exploring the potential for a framework that would provide grocery stores licenses—either through purchasing existing ones or through entirely new ones. Meanwhile, proponents like Delegate Marlon Amprey remain optimistic about their chances this session, driven by widespread public support and a potential willingness among lawmakers to address these long-standing regulations.

The outcome remains uncertain, balancing economic incentives against community welfare and the health implications of increased alcohol access in already vulnerable areas. As the legislative session approaches, advocates for both sides will closely monitor developments, hoping to shape the final proposal to reflect their interests and the needs of Maryland communities.

In several countries around the globe, a trip to McDonald’s can include the option of enjoying a beer alongside the iconic burgers and fries. While American locations primarily focus on soft drinks, various international McDonald’s go beyond that to offer alcohol as part of their menus.

Countries Where You Can Buy Beer at McDonald’s

1. Germany: Beer has been available at McDonald’s since 1971, starting with its Munich location.
2. France: Beer is also on the menu for dining customers.
3. Spain and Portugal: Both countries frequently feature beer as a standard offering.
4. Austria: Notably, in 2016, McDonald’s offered free six-packs with large orders during a major soccer tournament.
5. Italy: Select meals come with beer options.
6. Czech Republic: Known for its beer, it’s another country where McDonald’s serves this alcoholic beverage.
7. Other European countries like Sweden, Belgium, Lithuania, Switzerland, Serbia, and the Netherlands also boast McDonald’s locations that sell beer.
8. South Korea: This is the only non-European country where beer has been introduced, starting in 2016 during a gourmet burger promotion.

Why No Beer at U.S. McDonald’s?

Despite beer’s popularity among Americans, McDonald’s in the U.S. does not serve alcohol for several reasons:

• Regulatory Challenges: Navigating the complex state and local liquor licensing laws can be burdensome and costly for franchisees.
• Family-Friendly Brand Image: As a family-centered restaurant, introducing alcohol could compromise McDonald’s commitment to a child-friendly environment.
• Operational Complexities: Serving beer would increase the operational burden, forcing locations to manage aspects like storage and service, which complicates the fast food model.
• Customer Demand: McDonald’s may not perceive enough demand to justify the costs associated with introducing alcohol, especially when other fast food chains cater to that market.

Types of Beer Offered

In countries where it is available, McDonald’s serves a variety of beers, including well-known brands such as Heineken, Mahou, Pilsner Urquell, and Sagres.

For more detailed information, McDonald’s offerings can be explored on their official platform.

A rail operator has launched a low-alcohol beer as part of a festive safety campaign aimed at promoting responsible drinking among passengers. Avanti West Coast, in collaboration with Birmingham Brewing Company, introduces Safety Thirst, a 0.5% pale ale sold on trains during the holiday season.

To kick off the campaign, an employee choir performed a rendition of "Safety Thirst," styled to the tune of "Jingle Bells," at Stafford station. This initiative comes in response to a 45% increase in rail-related accidents linked to intoxication during the festive period.

Dave Whitehouse, director of safety, security, and environment at Avanti West Coast, emphasized the importance of passenger safety during this busy time of year. "The Safety Thirst campaign serves as a reminder to drink responsibly," he stated, highlighting the role of staff in ensuring that travelers reach their destinations safely.

In support of the initiative, Andy Milford from Birmingham Brewing Company noted that Christmas is a time for family and friends, emphasizing the goal of ensuring everyone can enjoy the festivities safely.

For more details on the campaign and responsible drinking initiatives, visit Avanti West Coast.

Every year offers a chance to reflect on the standout beers that left an impression. Here are eight brews from 2024 that truly captivated my palate, in no particular order:

Best Beer: ForeLand/Kings and Daughters Traveler Rest Best Bitter

On a sunny day in Portland, Oregon, I visited ForeLand Beer for happy hour with a friend. The cask collaboration with Kings and Daughters served in a festive, German-style glass was delightful. Cask beers, which are often warmer and lower in CO2 than kegged beers, have gained popularity in the U.S. This one, with its toasty malt backbone, remains a highlight from my West Coast trip.

Top Beer: Counter Weight Rauchbock

Connecticut’s Counter Weight Brewery is recognized for its exceptional lagers, and the rauchbock is no exception. On a chilly January day, I was encouraged by the friendly staff to try this smoked lager that boasts rich, smoky flavors and a light kick of alcohol at 6.2% ABV—an ideal choice for the cold weather.

Top Beer: Hill Farmstead Charlie: Plum Low-Alcohol Farmstead® Ale Aged on Organic Plum Pomace

After witnessing a stunning total solar eclipse, I enjoyed this low-alcohol sour at Hill Farmstead Brewery in Vermont. The beer, with its deep purple hue and robust plum flavors, was crafted from plum pomace, showcasing the fruit beautifully, and contained only 2% ABV.

Top Beer: Offset DOPO IPA

During a visit to Utah, I stopped by Offset Bier Co., where the relaxed atmosphere perfectly complemented the DOPO IPA. This refreshing 5% ABV brew, made with a mix of hops, was perfect for outdoor activities and even earned a spot on Craft Beer and Brewing magazine’s best-of list.

Top Beer: Masthead Hazy Headlines Hazy IPA

In Ohio, I tried Masthead’s hazy IPA at a dive bar after a Reds game. Light, juicy, and completely drinkable, this 6.7% ABV beer met my high expectations from New England’s hazy IPA standards and quickly became a favorite.

Theakston Old Peculier Old Ale

After a walk in the Yorkshire Dales, I enjoyed a pint of Theakston’s Old Peculier in a quaint village pub. With its rich cherry and toast notes, this classic U.K. ale, brewed since the early 1800s, was a highlight of my trip.

Third Eye Gourd-Darn It Pumpkin Stout

At the Great American Beer Festival in Denver, I discovered this pumpkin stout from Third Eye Brewing. With balanced pumpkin pie flavors and a roasty profile, this 6.3% ABV brew impressed me enough to go back for seconds.

Cerveza Fervor West Coast IPA

While exploring Merida, Mexico, I stopped by a local taproom where I tried the Cerveza Fervor West Coast IPA. With its fresh hop character, this 5.6% ABV IPA exceeded my expectations for a beer brewed in a hot climate, and I happily returned for more during my visit.

Cheers to the great beers enjoyed with friends and family in 2024, and here’s to another year filled with exceptional brews that bring people together.