Beer-articles 576

It wasn’t that long ago that the common wisdom around pouring beer was that you wanted as little foam as possible, but things are changing. To catch up on the latest beer pouring trends, Tasting Table reached out to Jeff Tyler, co-owner and head brewer for Spice Trade Brewery & Kitchen. “The two most important things to keep in mind when pouring beer from either a can or bottle is knowing what style of beer it is, and how it was carbonated,” Tyler told us.

“With force carbonated beer (i.e. 95% of beer that you will buy in the liquor store) … you typically want to pour the beer a bit more aggressively than you would think, directly into the bottom of the glass or with the glass at a slight angle,” explains Tyler. “The goal here is to allow a good amount of the CO2 to ‘break out’ of solution (get foamy) while you are pouring.”

Since most people tend to avoid the foam, we asked him why they should switch up their practice. “The thought behind this more aggressive pour is that you really don’t want all of those bubbles staying in the beer because they’ll end up in your stomach and you’ll end up burping it all out. Less CO2 means you still get the aroma … but it saves you from filling your whole stomach with beer foam.” The same idea goes for draft beers, regardless of whether the beer is dark or light.

Read more: 13 Liquors Your Home Bar Should Have

What about the other 5% of beers? As stated by Jeff Tyler, you should seek the terms “naturally carbonated” or “bottle/can conditioned” on the packaging itself. He explains, “This indicates that yeast and a minor amount of sugar were added to the bottle or can immediately before its closure.” The yeast ferments the sugar, resulting in carbonation within the bottle. While this method is not widespread, it can be found in certain Belgian and sour style beers.

This procedure can leave some sediment at the bottle or can’s bottom. Tyler advises that when pouring, do it softly and ideally in one go (not tilting the bottle up and down as this could mix the yeast). “Reserve the last ounces of beer in the bottle and you should achieve a clear pour in your glass with any leftover yeast in the bottle.” This is the same process for hefeweizens and hazy IPAs, which tend to have sediment.

The takeaway here is to let the carbonation release so that you don’t end up with a gurgling stomach whenever you’re drinking at a bar. And if you’re consuming a unique craft beer with sediment at the bottom, just leave it unpoured to avoid consuming the sediments.

Peruse the original article on Tasting Table.

This zero-proof stout from the world’s most recognizable name in that kind of beer is remarkable for many reasons. Here’s why you need to pour one out.

Guinness 0 is a new NA beer from the world’s most famous maker of stout. It’s already a smash hit.

Guinness was a little slow to jump on the non-alc trend, but released this distinctive product in 2020, quickly bumping up production as the demand soared. It’s sold as a four-pack of larger-than-your-average beer cans. In other words, it pours perfectly in a pint glass.

The size isn’t the only way it stands apart from the growing number of NA beers on the shelves. It’s got a widget inside, a small ball that helps the product pour more like a real draught. Because what would a Guinness be without that creamy head on top?

As per the official narrative, the beer has been crafted utilizing the same components as the first beer: hops, barley, yeast, and water. Following the fermentation phase, the alcohol is eliminated using a cold filtration method which helps to preserve the rich and deep flavors. Some individuals describe the final product’s taste to encompass hints of coffee and chocolate.

For those who are normally disinclined towards stout, its heaviness is more perceived than factual. The stout comes across as moderately bitter with a slight undertone of sweetness, all combined with a velvety mouthfeel.

This is where Guinness 0 truly stands out: when paired with food at the table.

Steve Gilsenan has been associated with the legendary brewery for over two decades, assuming the most recent role as the Global Head of Quality. In this capacity, he globetrots to monitor and ensure the consistency of ingredients’ high quality.

While on his travels, Gilsenan utilizes his knowledge as a gifted brewer and beer sommelier — not to be mistaken for a cicerone — to engage in discussions with clients and crew about the ultimate food and beer pairings.

“We often discuss the three C’s,” he mentioned in a recent phone conversation. “We particularly focus on how it contrasts, complements, and reduces the bitterness of corresponding foods.”

“The beer should never dominate the taste of the food, or the other way round,” he further explained.

Some of the most successful pairings involve surprising mixes, like oysters served on the half shell. “This is a combination we’ve been using since 1837, when it was brought up by a prime minister,” Gilsenan informed, adding that Guinness used to host an extensive oyster festival to celebrate the intriguing pairing. (We wish for its comeback!)

Spicy foods seasoned with chili powder are also a good candidate for serving alongside a stout, as are chocolate desserts. We’ll raise a pint of NA to that three-course meal.

Then, of course, there’s the classic fish and chips pairing, made even better if you add a splash of stout to the batter before dipping and frying. Mmmm, and please pass the malt vinegar.

Here’s chef Gordon Ramsay walking us through the fish and chips recipe:

Expectations are strong that climate change will affect two crucial ingredients for beer making: Hops and barley. According to some U.S growers, there has been noticeable impact from extreme heat, drought, and unpredictable shifts in growing seasons on these crops.

In a sunny fall day in MOUNT ANGEL, Oregon, a number of tractors navigated across Gayle Goschie’s farm, located roughly an hour from Portland, Oregon. Being in the beer industry, Goschie, a hops farmer of four generations, uses this fall off-season, when the trainings are devoid of any crops, to incorporate winter barley – a relatively novel crop in the beer business – into their crop rotation.

Scott Peterson, a brewer at Von Ebert Brewing, while brewing a German-style Pilsner on October 22, lamented over the negative impact of hot, dry, summer seasons over recent years on the hops they rely on from Europe.

Against a background of anthropogenic climate change affecting water availability and weather patterns in the Willamette Valley, an area notorious for hops production, Goschie is left with no choice but to come up with new farming strategies to maintain their production and meeting the needs of local and large breweries alike.

According to Goschie, the threat of climate change is no longer a distant possibility; it has arrived.

Climate change is expected to exacerbate the existing problems faced by beer producing crops, like hops and barley. Several American hops and barley farmers report their crops being negatively influenced by severe heat, drought and irregular farming seasons. Specialists are assisting farmers to navigate these turbulent weather conditions with drought-resistant hop varieties and the introduction of winter barley.

Jose Vasquez, Gayle Goschie and Eloy Luevanos are busy preparing a harrow on October 31 to be pulled by a grain hopper and tractor for planting winter barley at Goschie Farms situated in Mount Angel, Ore.

Mirek Trnka, a professor at the Global Change Research Institute, affirmed their awareness of the impending impact of climate change on beer production. Together with his team, they released a study recently, published in Nature Communications, predicting a decrease in European yields ranging from 4% to 18% by 2050. Their initial study on hops conducted fifteen years ago expressed a similar sentiment.

“If we don’t act, we’re just going to also lose things that we consider not to be, for example, sensitive or related to climate change. Like beer,” he said.

Climate change moves faster than we might realize but still too slowly for many to notice, he said. The fact that researchers started picking up on this means there’s promise for adaptation and solutions in the form of farming changes, but Trnka still has his concerns.

Brewer Scott Peterson measures out a sample of wort  Oct. 22 while brewing a German-style Pilsner at Von Ebert Brewing in Portland, Ore.

Hops declines in Europe mean changes for American producers, too. One craft brewery that gets some of its hops from Goschie said the company is trying to replicate the flavors of German hops using new varieties grown in the U.S. because the ones it depends on from Europe were affected by hot, dry summers over the last couple of years.

Researchers are attempting to develop hop varieties that can better tolerate the effects of climate change, including increased summer heat, milder winters, evolving pests and diseases, and reduced snowfall that might result in lesser irrigation options. Shaun Townsend, an Associate Professor and Senior Researcher at Oregon State University, is spearheading a project where he subjects hops to drought conditions with the aim of developing more drought-resistant variants.

However, achieving this goal is a long-term project, often taking up to ten years to accomplish. Besides, the need to maintain the flavors preferred by brewers and the yield of the hops makes the process even more challenging. Nonetheless, the potential of water scarcity makes these efforts indispensable, Townsend emphasizes.

On October 22, Brewer Scott Peterson engaged with hops pellets from Indie Hops at Von Ebert Brewing located in Portland, Ore.

Concurrently, significant advancements have been made in improving barley crops.

Kevin Smith, a professor specializing in agronomy and plant genetics at the University of Minnesota, conveyed that spring barley is currently the most popular type among the U.S. beer industry. However, the focus could shift to winter barley, which is sown in autumn and remains on fields during the chilliest season. This barley variant can potentially become more functional in the Midwest, where other types of barley have been abandoned due to environmental, disease-related, and economic factors in favor of crops that pose less risk.

Winter barley is also potentially appealing to craft breweries that have started focusing on locally sourced ingredients and prefer produce grown in proximate locales. Besides, farmers can cultivate it as a cover crop during the off-period. This time is generally when fields are empty, and growing crops can contribute to preventing erosion, enhancing soil health, and retaining carbon within the ground.

Though the benefits of winter barley are evident, there has been a lack of complete agreement on its potential. Smith recounted an anecdote about his predecessor, an experienced spring barley breeder, who did not see the same potential in winter barley. When Patrick Hayes, a professor at Oregon State University, shared his optimism for the future of winter barley, Smith’s predecessor dismissed the idea, writing on a business card that it was an unfeasible venture.

Hayes, however, kept this card in his office and made it his lifelong goal to enhance the cultivation of winter barley.

Jose Vasquez and Eloy Luevanos are seen filling up a grain hopper with winter barley seeds on October 31, prior to plantation at Goschie Farms situated in Mount Angel, Oregon.

According to Ashley McFarland, vice president and technical director of the American Malting Barley Association, winter barley programs are now present in almost every state of the country. She believes that while winter barley is unlikely to ever make up the entire crop in the U.S., it is important for producers to diversify and spread their risk to increase their resilience against climate shocks.

Two of the biggest beer companies in the U.S., Molson Coors and Anheuser Busch, publish annual environmental reports affirming commitments to sustainable sourcing of hops and barley, and to the reduction of water usage. However, neither company responded to an Associated Press request for comments regarding these efforts.

Douglass Miller, a senior lecturer at Cornell who also teaches a class on beer, stated that hops can be quite a challenging crop to grow due to their sensitivity to climate changes. He points out that without sufficient water, it would be impossible to brew beer. He warns that the price of beer, as well as everything else on the menu, might see an increase due to the impacts of climate on supply chains.

“All beverage categories are being impacted by this,” he said.

Many studies have demonstrated that global warming poses a serious threat to alcohol production worldwide, from vineyards in France to whiskey distilleries in Scotland. And now there is alarming evidence that climate change also impacts hospitalizations for alcohol consumption.

A study published on September 26 this year in the Nature Communications Medicine journal revealed that a rise in temperature due to climate change has resulted in a significant increase in the number of hospital visits related to alcohol-associated disorders such as alcohol poisoning, alcohol withdrawal, and sleep disorders induced by alcohol in New York state. “We discovered a nearly linear relationship between the increase in temperature and the number of hospital admissions and visits related to alcohol disorders,” stated Robbie Parks, an environmental epidemiologist at Columbia University and the lead author of this study.

The investigators also discovered links between temperature and hospitalizations related to the usage of cannabis, cocaine, opioids, and sedatives— a result most profoundly felt in suburban and rural regions outside New York City. However, amongst these, the link between hospitalizations due to alcohol usage and temperature was the most “robust,” Parks stated.

Grist dives into this new study to understand the complex relationship between heat-related climate change and the rise in alcohol-related hospital admissions.

A growing body of research that shows Americans have become increasingly reliant on drugs, especially opioids, and alcohol over the past few decades. There has been a fivefold increase in overdose deaths in the United States since the turn of the century. This trend could be made even worse “with rising temperatures under climate change,” the study’s authors write.

By looking at hospital admission records and comparing them to weather data over the course of three decades between 1995 and 2014, the researchers figured out how short-term spikes in temperature over the course of a few days affect hospital admission rates related to substance use.

Even a slight increase in temperature, say from 15 degrees Fahrenheit one week to 20 degrees F the next week, or from 60 to 65 degrees F, led to more hospitalizations for substance use. That trend held strong from negative 22 degrees F all the way up to 86 degrees F — the full range of daily average temperatures across New York state between 1995 and 2014.

"It’s not just seasonal," Parks said. "If today was 5 degrees hotter than this time last week or this time next week, we would expect more hospital visits for alcohol and substance disorders."

Daily average temperatures in New York have risen 3 degrees F statewide since 1970 and are expected to rise another 3 degrees F by 2080, due to the warming effects of fossil fuel combustion. This trend has contributed to the short-term temperature fluctuations Parks and his team compared against local hospitalization rates in their study.

Previous research has shown that temperature fluctuations can influence drug use in the United States and overseas, but this study is among the first to look at different types of drugs and find that climate change is linked to spikes in hospital admissions for alcohol-related disorders in the U.S., specifically. Parks and his team found that the pattern was near-universal across the demographic characteristics they looked at, which included age, sex, and social vulnerability (an umbrella term for socioeconomic and minority status). The study controlled for seasonal variations in alcohol use, such as people’s tendency to drink more during the winter holidays and summer months.

"This is obviously relevant in the context of climate change, where we’re anticipating hotter average temperatures, including more frequent and severe heat waves," said Francis Vergunst, an associate professor at the University of Oslo who has researched the effects of climate change on behavioral disorders and was not involved in the Columbia study. "That means there will be more days in which people potentially could be using substances at harmful levels that could require hospital admission."

Though it’s not entirely clear why rising temperatures lead to more hospitalizations for substance use, Vergunst said researchers have some ideas about what may be behind the trend. One possible explanation is that people are more impulsive and uninhibited during periods of elevated heat, which leads them to drink more and consume more drugs. For some types of drugs, such as opioids, warm weather can diminish the perceived effects of the drug and lead people to take higher doses to get to their desired level of inebriation, which in turn could contribute to more hospital admissions for overdoses. Drinking alcohol, popularly thought to raise the body’s internal temperature, actually destabilizes the body’s ability to regulate its core temperature, which could also contribute to hospitalizations during periods of elevated heat.

“I think it’s really important to start understanding what those underlying factors are,” Vergunst said, “because that could be the primary potential intervention point.” In other words, understanding what causes people to consume more drugs as temperatures warm will be crucial to preventing them from ending up in the hospital because of an overdose or some other substance-related condition.

The study doesn’t make projections about how future warming due to climate change may influence the prevalence of hospital admissions for substance use, and Parks warned against extrapolating New York’s data to the rest of the country. More research needs to be done to figure out how people living in the nation’s varied and distinct climates respond to rising temperatures. But Parks said that the study hints at the possibility of a larger trend that needs to be investigated. It’s a starting point for beginning to understand how climate change may influence substance use across the nation and elsewhere.

“New York is the fourth-largest state in the country, one of the most diverse, one of the most extreme in terms of socio-demographic profile,” Parks said. “You might surmise, though cautiously, that this would be an issue across the U.S. and worldwide.”

This story was produced by Grist and reviewed and distributed by Stacker Media.

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Climate change is anticipated to impact two key beer crops: Hops and barley. Some growers in the U.S. say they’ve already seen these crops imp…

Enjoy the unique scent of the root beer plant, which its foliage gives off, resembling the aroma of root beer soda.

A native of Central and South America, the Root beer plant thrives as a large perennial or shrub in Hardiness Zones 8-11. It’s a quick-growing plant that adds an unmatched texture to your part-shade garden, thanks to its light green, matte textured foliage. Safrole, a natural chemical also known to exist in the sassafras tree, is the cause of the leaves’ refreshing fragrance. The plant contributes further interest with its gracefully arching white flower spikes. Refer to the following information to successfully cultivate the root beer plant in your garden.

In their native surroundings, the root beer plants can reach a height of up to 20 feet. However, in a garden setting, they usually grow between 2 to 10 feet tall, depending on the yearly climate conditions. Hence, make sure this plant has sufficient space to attain its full size. Position the root beer plant in a place where the striking, heart-shaped leaves with a matte-green surface can brighten up a partly shaded location. The thin, white flower spikes, although normally regarded as a secondary feature, nonetheless add an appreciable appeal. Planting the root beer plant near a garden path allows you to unintentionally or purposefully brush past its leaves, triggering the release of the sassafras fragrance that gives this plant its popular name “root beer plant.”

Root beer plant is invasive in Florida and Hawaii, so check local restrictions before planting. Also, note that this plant contains safrole, which is known to be carcinogenic in animals. It was banned for human consumption by the FDA in the 1960s. All plant parts may be dangerous if eaten by humans and animals.

Root beer plant can be installed in the garden at any time throughout the growing season in climates that don’t freeze in winter. In regions with a seasonal frost or freeze, root beer plant should be installed in spring to allow the plant time to store enough energy to survive winter dormancy and reemerge the next year.

Dig a hole no deeper than the existing root ball and loosen the soil immediately around the planting hole to facilitate root growth. Set the plant in the hole, water generously, and apply a 2-3 inch layer of mulch to help prevent the plant from drying out. Check the soil daily and water as needed until new roots develop. Once the plant has grown new roots, water as needed to maintain soil moisture.

Related: The 7 Best Watering Wands of 2023 to Keep Your Garden Green

Grow root beer plant in a warm, partially shaded area that receives adequate moisture. It is root hardy to 10°F and evergreen in regions that don’t receive a frost. It can grow quite large, spreading by suckering rhizomes, and can be grown in a large pot or constricted by a raised bed to limit its spread.

Related: The 11 Best Raised Garden Beds of 2023

This plant grows best in dappled light and part shade but can tolerate full sun with enough moisture. Root beer plants located in full shade may not grow as vigorously and will appear leggy and thin compared to plants receiving more light. The ideal location will receive morning sunlight and afternoon protection from the most intense sun.

Root beer plant is native to the tropical forests of Central and South America and prefers rich soil and regular moisture. Don’t allow the soil to completely dry out, but likewise, avoid standing water. The large leaves will droop if the soil becomes too dry, a sign that you should water the plant immediately. Root beer plant is not drought-tolerant and should be grown in a location with easy access to water.

Root beer plant is considered a die-back perennial in Hardiness Zones 8 and 9. Frost will kill it back to the roots for winter, but it will quickly regrow as the temperatures warm in late spring. In warmer, frost-free climates, expect root beer plant to grow as an evergreen shrub, possibly becoming a small tree. Root beer plant prefers average to high humidity and may struggle in regions with dry air.

Fertilize root beer plant with a layer of compost in both spring and fall to help support the vigorous growth. Simply topdress the area around the plant with compost and lightly work it into the soil, or top it with a light layer of mulch to help prevent it from being washed away by rain.

Root beer plant requires little pruning. Remove damaged and unsightly leaves and stems to maintain a tidy appearance, and remove stems to ground level if the plant grows too tall for the site. The leaves of this plant can be damaged and torn by high winds but stems cut to the ground quickly regrow from the base to fill in bare spots.

Root beer plant can be grown in large pots to help constrain the excessive growth, as well as to prolong the growing season in regions where seasonal frosts will kill the plant back to the ground. Simply move the plant to a warm, sunny location indoors when the cool weather arrives and water as usual. Plants that outgrow the pot can be divided and replanted in spring in larger containers.

Deer and insects generally avoid this plant. There is evidence to suggest that the licorice scent of the safrole present in the leaves act as an insect repellent.

Root beer plant is easily propagated by separating rhizomes and taking cuttings. Exposed rhizomes will sucker and grow new shoots. Simply root prune a piece of the parent plant with a sharp shovel and transplant it to a new location directly in the ground or into a nursery pot.

Alternatively, take a leaf cutting, complete with a piece of the main stem, and place it into damp potting soil deep enough to support the weight of the leaf. Place the cutting in a warm location in indirect sunlight and water it daily. It should produce roots in 1-2 weeks.

The fruits of the black pepper vine (Piper nigrum) each contain a single pepper seed. Different preparations yield different products, including green, white, and black pepper. Black pepper is one of the most commonly used spices around the world. It is a slow-growing plant that can be grown as a tropical houseplant.

The tiny dried fruits within the catkins of long pepper (Piper longum) are reminiscent of the taste of black pepper. This spice is a common element in the cuisine of India, Nepal, Indonesia, and Malaysia, where it’s often marketed under the name pippali.

Denny Schrock

The upright, variegated strappiness of shell ginger offers a distinct, colorful companion to the root beer plant. The lustrous quality of the leaves provides a stark contrast to the matte foliage that seems to billow directly from the ground.

The sizable leaves of the root beer plant seem small in comparison to the grand scale of the elephant’s ear plant’s foliage. This vibrant display of varying shades of green creates a stimulating monochromatic focal point in a partially shaded garden.

Bob Stefko

The wide selection of caladiums, arriving in various patterns of greens, whites, and reds, provides ample opportunities for dramatic or subtle pairings in the garden.

Is root beer plant actually used to make root beer?

No, the flavor in root beer soda does not come from the root beer plant. The name of the plant only refers to the similarity of its fragrance to the drink.

Is root beer plant edible?

The root beer plant contains safrole, a known carcinogen in animals. Safrole is also found in the sassafras tree and Japanese star anise. Despite its use in some cultures for cooking, it’s safer and advisable to just enjoy the plant’s unique scent, rather than tasting it.

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You can read the original article on Better Homes & Gardens.

Primanti Bros. is giving away free beer on Black Friday at all Pennsylvania locations.

On November 24, customers can enjoy one 12 oz. bottle for free while supplies last, the restaurant announced.

“We’ve all seen the sign that says, ‘Free Beer Tomorrow,'” Primanti Bros. CEO Adam Golomb said. “Well, tomorrow is here. Or it will be – this Friday, November 24. We look forward to kicking off the holiday season with our loyal fans.”

The restaurant is also offering a holiday gift card sale. Customers can get a free $5 bonus card for every $25 purchased in gift cards.

The bonus cards will be eligible for use at every location starting Wednesday, Dec. 27.

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The leader of a far-right Dutch populist party was hit on the head with a beer bottle Monday in an attack that took place two days before the Netherlands holds a general election.

Thierry Baudet, leader of Forum for Democracy, was taken to a hospital in the northern city of Groningen after the assault at a local event, the party said in a message on X, formerly Twitter.

“It looks like everything will all be alright,” the party said. It later said Baudet, 40, was treated by a trauma surgeon after being hit on the back of the head and next to his eye with a beer bottle. It said a security guard also was injured.

GERMAN PROSECUTORS INVESTIGATE POTENTIAL ASSAULT ON RIGHT-WING AFD LEADER

Video on social media showed Baudet in a bar when his attacker lunged at him. Baudet was quickly taken away and the attacker was overpowered.

A police spokesman named Thijs de Jong confirmed the arrest of an individual on suspicion of involvement in the attack, stating that the motive is currently under investigation.

“At this stage, all we can confirm is that Mr. Baudet was struck on the head, possibly with an object,” stated De Jong. He was unable to provide further details or comment on Baudet’s current condition.

Dutch politician Thierry Baudet, leader of the far-right Forum for Democracy, speaks at a debate in The Hague, Netherlands, April 1, 2021. (AP Photo/Peter Dejong, File)

Baudet’s party said on X that an event that had been planned for later Monday in another city had been cancelled “in connection with the health and security” of him. It did not elaborate.

Baudet is running to keep his seat in parliament.

Forum for Democracy leapt to prominence in provincial elections in 2019, where it was the winner with more than 1 million votes. It has since been troubled by internal discontent but still holds five seats in the 150-seat lower house of the Dutch parliament.

A poll published Monday night predicted Forum for Democracy would win between three and five seats in the election. Another populist right-wing party, the Party for Freedom led by anti-Islam lawmaker Geert Wilders, ranked second in the poll and was forecast to win 22 to 28 seats.

DUTCH LEFTISTS JOIN FORCES IN BID FOR LEGISLATIVE POWER

In 2020, Baudet resigned as the party’s leader amid criticism of his handling of accusations of extreme-right views held by some members of the party’s youth wing. He was overwhelmingly returned as leader in a vote among party members.

Last month, Baudet was hit on the head with an umbrella at an event in the Belgian city of Ghent.

Outgoing Prime Minister Mark Rutte stated that it was completely unacceptable for Thierry Baudet to face another attack. He further reiterated his stance that politicians should not be subjected to such acts of violence.

Rutte also mentioned he got in touch with Baudet to express his wishes for Baudet’s wellbeing.

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Back in the day, over two decades prior, Pim Fortuyn, a populist Dutch politician, had also faced a similar fate. Days before the 2002 national election, he was murdered by an animal rights activist.

More details on this story can be found here.

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Madison Beer made a slick entrance while arriving to the Billboard No. 1’s BBMA’s party.

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Miss Australia Moraya Wilson Gleams in Slick Stiletto Sandals at Miss Universe 2023

On Saturday, Beer stepped out in Los Angeles for the occasion in a pair of slick black heels. Her peep-toe set featured sharply pointed soles, finished with buckled ankle straps and thin stiletto heels.

The footwear added a monochrome edge to Beer’s sheer black tights, bringing her outfit a streamlined base. Similar high-heeled sandals are a geometrically sleek take to the classic stiletto sandal, thanks to its geometrically dynamic shape. New pairs have been released in a variety of colors and finishes in recent seasons, as seen in fall styles from labels including Giuseppe Zanotti, Tom Ford and Femme LA.

Beer’s ensemble for the occasion prominently featured a sleeveless black Nensi Dojaka minidress — a with a plunging neckline, sheer paneling, and an asymmetric hemline. For a gleaming finish, the “Reckless” singer completed her look with layered gold rings.

The Billboard Music Awards celebrate the accomplishments of international musicians, as well as songs and albums within the Billboard charts. This year’s event will be sponsored by Marriott Bonvoy and Lexus, who will provide transportation and host one of the show’s star-studded musical performances.

About the Author:

Aaron Royce is the Digital Editor for Footwear News, where he writes stories on trending news, celebrity style, collaborations and in-depth profile interviews. Prior to joining Footwear News, Aaron wrote for publications including PAPER, Grazia and the Daily Front Row. He currently holds a B.S. in mass communications from Virginia Commonwealth University.

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Workers unload hops for processing at Coleman Agriculture in St. Paul. Researchers are studying how the locations where hops are grown affects the way beer tastes.

Erika Bolstad / Stateline News

Climate change may be very bad news for beer drinkers.

A new report in the journal Nature Communications shows that climate change is responsible for the decrease in quantity and quality of hops produced in Europe. And that trend is projected to continue as climate change is projected to continue.

That news could be problematic not just for Northwest hops farmers, but also bad for the beer drinkers.

Montana ranks third in national beer consumption per capita, at an average of 41 gallons per year. That’s behind North Dakota, which averages 45.8 gallons and New Hampshire, which averages 43.9. Oregon is 20th, with 30.3 gallons.

Increasing temperatures and longer, hotter drier summers have hit hops farmers in Europe particularly hard, where growers note not only a decreased quantity, but also a decrease in the alpha content of hops. Alpha content is a measurement that quantifies the bitterness of the hops, a desirable profile for many beer drinkers. Hops that have a high alpha content are often described as having a grapefruit or citrusy aroma.

The hop-growing zone that runs through central Europe also runs through most of the United States, including Oregon.

Related: How Oregon researchers, farmers and brewers want to safeguard beer against climate change

In the journal article published in September, Nature Communications said it forecasts a decline in hop yield ranging from 4% to 18%, while the alpha content could plummet by as much as 31% in the same time period.

Hops farmers are already seeing evidence of a changing climate pattern, as most European hops growers said hops were maturing 20 days ahead of where they were just 30 years ago.

“The lowest hops yields were negatively affected by a lack of precipitation, while the lowest values of alpha content were caused by extremely high temperatures,” the study said.

The trend toward both hotter and drier summers anywhere hops is grown could not only reduce the yield, or how many hops are produced, but also affect the quality of hops, reducing the alpha content – the very characteristic that makes hops “hoppy.”

Scientists and researchers used the European areas as a study, using modeling programs to forecast what hops production will look like into the future. If climate change isn’t reversed, the situation will be concerning for hops producers and consumers.

“Model projections for 2021 to 2050 suggested a decline in hops yields from 4.1% to 18.4%. A decrease of 20% to 30.8% was also projected for alpha content,” the authors of the study found.

Related: The booze-free movement thriving in the Pacific Northwest

Idaho, Washington and Oregon produce the bulk of American-grown hops. The Northwest, which includes those three states, produces more than 60,000 acres of hops out of a total of 63,000 acres nationwide. As of 2021, Montana ranked sixth in hops production, behind Massachusetts and New York.

This story was originally published by the Oregon Capital Chronicle.

Oregon Capital Chronicle is part of States Newsroom, a network of news bureaus supported by grants and a coalition of donors as a 501c(3) public charity. Oregon Capital Chronicle maintains editorial independence. Contact Editor Lynne Terry for questions: info@oregoncapitalchronicle.com. Follow Oregon Capital Chronicle on Facebook and Twitter.

Daily Montanan and Oregon Capital Chronicle are part of States Newsroom, a network of news bureaus supported by grants and a coalition of donors as a 501c(3) public charity. Daily Montanan maintains editorial independence. Contact Editor Darrell Ehrlick for questions: info@dailymontanan.com. Follow Daily Montanan on Facebook and Twitter.

In the face of climate change impacting water access and weather patterns in the Willamette Valley, farmers are using new strategies to stay afloat and provide for breweries.

The Pacific Northwest is at the forefront of a new movement in how we imbibe. And it’s not for the region’s award-winning Willamette Valley wines or hop-heavy IPAs. Instead, it’s about what’s not in our drinks: alcohol.

Tags: Beer, Agriculture, Climate Change

A historical account tells of the early Plymouth Colony settlers sharing a Thanksgiving meal with members of the local Wampanoag tribe in Plymouth, Massachusetts, 1621. They were drinking hard cider, though a pint would have been the preferred choice. (Photographic reference Frederic Lewis/Archive Photos/Getty Images)

Despite the excellence of wine for certain occasions, beer most definitely merits its place when the family gathers for Thanksgiving. The vast spectrum of flavors, levels of alcohol, and array of colors possessed by beer render it the perfect drink for each part of your feast.

This is not a modern innovation. The Pilgrims initially settled in Plymouth, Massachusetts because they had run out of beer and could not continue their voyage further south. Although they would have preferred a pint of ale during the first Thanksgiving, hard cider and water were the actual beverages served.

To help you plan for the grand day, here are a few pairing suggestions that include the turkey, sides, and most significantly, the pies!

Belgian ales such as a spritzy tripel pair well with the flavor notes of turkey.

The Belgian beer styles are a perfect match for turkey and I am particularly fond of the tripel as it is highly carbonated. This characteristic of bubbles effectively cleanses your palate after each bite of rich, gravy doused turkey. Belgian tripels, with their golden color and flavors of spice and pear, add a unique salty/sweet contrast to the main course. Additionally, they have a higher alcohol content (around 9.5% ABV), hence, not as potent as wine, but a close second!

Beers I recommend: Chimay Cinq Cents Tripel (White Cap), Westmalle Tripel

The understated brown ale is also a wonderful companion to side dishes such as mashed potatoes, macaroni and cheese, and stuffing.

The unique combination of salty and nutty flavor found in stuffing complements perfectly with the sweet yet nutty brown ale. It’s unfortunate that American brown ales aren’t getting the appreciation they deserve these days, since they make a fantastic pairing with a variety of dishes, particularly during the harvest season and the colder times of the year. They can be enjoyed excellently with mashed potatoes or mac and cheese.

Suggested beers: Avery Ellie’s Brown, Bell’s Best Brown

Belgian saisons have a marvelous synergy with many aspects of the Thanksgiving meal, but they are particularly good with cranberry sauce.

In my opinion, saisons are the second best type of beer to have at Thanksgiving, thanks to, you guessed it, those knowledgeable Belgians who excel at creating beers that go wonderfully with food. Saisons, a vast beer style, are generally golden in color in America, with high levels of carbonation and a hint of spiciness that makes them dry and invigorating. When the tartness of the cranberry sauce on a fine slice of turkey blends with the peppery aroma of the saison, the result is simply outstanding. For an impressive table display, choose the 750mL bottle of Saison Dupont, which is topped with a champagne-like cork and cage.

Recommended beers: Saison Dupont, Boulevard Tank 7, Ommegang Hennepin

Beer can serve as an exciting and flavorful addition to a multitude of dishes, providing added layers of fruit, caramel, or other flavors.

High in ABV and hailing originally from Scotland, a Scotch ale, also known as a “Wee Heavy,” carries a robust and pure caramel/toffee profile. This beer’s caramel tones offer a complementary contrast to the spices of a pumpkin pie, akin to the addition of caramel itself to every delectable bite. As this beer lessens the spice level, its sweetness forms a harmonious blend with the flaky crust of the pie.

Recommended beers: Oskar Blues Old Chub, KettleHouse Cold Smoke

Barleywines are a perfect finale to the day as they complement many desserts quite nicely.

Apple pie, the undisputed monarch of Thanksgiving desserts, happens to be a crowd favorite in my family. For this timeless sweet treat, a high ABV beer like a barleywine is the recommended accompaniment. This name for this type of beer, which hails from the United Kingdom, can be misleading as there’s no wine involved. It’s referred to as barleywine due to its high alcohol content, often exceeding that of wine.

Oozing with flavors of toffee, caramel, or dark fruits like figs and plums, Barleywine somewhat resembles a Scotch ale, but with a higher ABV. These flavors mesh wonderfully with the apple and cinnamon notes. Barleywines serve as a fantastic way to wrap up the celebratory event.

Suggested beers: Firestone Walker Sucaba, Fox Farm Copestone, Revolution Straight Jacket

Here’s to you this holiday season and remember to celebrate responsibly and surround yourself with people you care about. Cheers!

The Pennsylvania Liquor Control Board announced it has approved 22 grants totaling $2.2 million to enhance the commonwealth’s beer and wine industries through promotion, marketing, researching and producing beer and wines.

The Pennsylvania Malt and Brewed Beverages Industry Promotion Board within the department of Agriculture and authorized the PLCB to approve up to $1 million annually for development and marketing of the Pennsylvania beer industry and up to $1 million annually for wine research and promotion.

The 14 beer projects total $1,178,771, with $117,051 being granted to Pittsburgh-area organizations for their beer projects.

Point Park University will receive $67,551 to expand the measurement capabilities of its beer analysis lab service by using dissolved gas detection and percent alcohol by volume. This is designed to add to existing beer-spoilage detection capabilities and provides area craft brewers with easy and cost-effective access to third-party testing that can help ensure product quality and labeling accuracy without making large investments in equipment and space. It will also give undergraduate students meaningful laboratory experience.

Pittsburgh Brewers Guild will receive $49,500 to create an interactive digital version of the Pittsburgh Brewery Guide, which rewards beer lovers for visiting Allegheny County breweries. The project will also offer training programs for Pittsburgh Brewers Guild members and support periodic traveling beer markets that feature local breweries.

Eight wine projects were given just under $1 million, although no Pittsburgh-area wineries were given a grant.

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