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Hulk Hogan co-founded Real American Beer, which is expanding its footprint in Illinois.

CHAMPAIGN — Hulk Hogan of WWE fame is coming to Champaign this week.

Real American Beer, a brand co-founded by Hogan, has announced that it is expanding its footprint to Illinois. Hogan is holding a three-day tour to promote the launch, which includes three stops in Champaign on Friday:

“I’ve got some unforgettable memories from my time wrestling in this state — like the Rosemont Horizon in ’85, where I defended the WWF championship,” Hogan said. “Now, I’m back with Real American Beer, and we’re here to make history once again.”

Hulk Hogan’s Real American Beer is expanding its footprint in Illinois.

Fans will have a chance to meet the team, sample beer and win merchandise at the events, company officials said. Additionally, the Real American RV will be at Kam’s Bar at 7 p.m. Friday for a Tailgate Viewing Party.

Illinois marks the 12th state in Real American Beer’s expansion.

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Meet The Pantagraph’s 20 Under 40 — a talented group of young leaders who, despite their age, are already leaving a mark on our community.

Rivian Automotive is investing in the Dallas market with plans for its first showroom in the city — adding another site in Tesla’s backyard.

The Normal Town Council has approved plans to subdivide a 381-acre plot of land across the street from Rivian Automotive’s plant for future development.

A new children’s activity center opening doors Tuesday in Bloomington is seeking to help children and their families socialize with indoor play areas.

Einstein said: “Compound interest is the eighth wonder of the world. He who understands it, earns it; he who doesn’t, pays it.”

Saline Main Street’s Oktoberfest is bringing back its Wiener Dog races this year.

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Tree House beer, traditionally a specialty brew only accessible to those willing to journey to its Central Mass. brewery to purchase it, has further expanded its reach with a new pick-up point at the Prudential Center.

The brewery based in Charlton introduced an indoor pop-up and a curbside drive-through service at the Prudential Center’s garage, enabling customers to collect cases without exiting their vehicles. Both services commenced last weekend on a trial basis, a company announcement revealed. Tree House Brewing Co. also maintains an outdoor taproom at the Prudential’s South Garden.

Established in 2011, Tree House Brewing does not distribute its beers through retail stores. Instead, it has been growing beyond its Central Massachusetts origins, inaugurating a new outlet in Tewksbury with a unique Tree House-owned golf course last year—details here. The company also has locations in Sandwich, Deerfield, and Woodstock, Conn., and is preparing to open a new venue in Saratoga Springs, N.Y.

Previously, only the Tewksbury site offered the convenience of a curbside pickup service, as mentioned on their website.

Tree House is introducing a new Boston-themed craft beer named “Hello Boston.” However, those eager to try this specialty IPA will need to make their way to the Prudential Center, as this brew will only be available at their Back Bay location.

“Tree House is honored to be rooted in New England and especially proud to represent Massachusetts,” the company stated on social media. “We began with a burst of passion and optimism in 2011, and we’re excited to bring our offerings to Boston with a pop-up location in the bustling heart of the city at the Prudential Center.”

The pop-up will initially operate on Fridays and Saturdays, with plans to soon expand its hours. The goal is to open daily from 11 a.m. to 8 p.m. For curbside pickup, customers should place their orders online and arrive at the designated garage at their selected time.

Camilo Fonseca can be reached at camilo.fonseca@globe.com. Follow him on Twitter @fonseca_esq and Instagram @camilo_fonseca.reports.

It is feared farmers will only be able to supply around a fifth of their usual turnover this autumn, potentially causing a price increase for beer drinkers as a result of one of the worst harvests in decades.

The price of a pint of beer is expected to rise significantly due to a disappointing summer affecting crucial crop yields.

The UK is anticipated to record one of its most disappointing harvests, with a lack of sunshine leading to poor yields of wheat. Farmers may achieve only about 20% of their standard autumn turnover. Experts suggest that England might experience one of its three worst harvests since records started in 1983.

The acreage planted with wheat has decreased by almost 10%, and two-thirds of British farmers report financial losses. During the winter and spring, excessive rainfall waterlogged many fields, destroying sown crops and preventing further planting. Mike Wilkins, a Wiltshire arable farmer who lost about half of his yield, spoke to the BBC, stating, “We have lost thousands and thousands of pounds this year, it has been catastrophic.”

According to Farmers Weekly, UK cereal output is anticipated to decline by more than 3 million tonnes compared to the five-year average this season, marking 2024 as one of the poorest harvests in recent decades. New analysis of government data illustrates the significant impact that prolonged periods of heavy rainfall had on the planting and growth phases, resulting in an estimated 13% decrease in yields for crops like wheat, winter and spring barley, oats, and oilseed rape.

This situation is also affecting brewers, leading to increased production costs for beer, which are likely to be passed on to consumers. This, coupled with ongoing inflation, is expected to drive up the average cost of a pint once more. The Morning Advertiser, a publication dedicated to the pub trade, reported these trends after conducting a reader survey. It noted that the current average price of a lager in London stands at £5.59, which is 80p more than the national average.

The data also highlights a distinct North-South price divide within the UK. There exists a mid-country “belt” that generally offers more affordable lager prices. In areas like the Midlands and Wales, the average price is noted at £4.74, which is less expensive compared to the southern regions, the North West, and Scotland. However, the most cost-effective pints are found in the North East, where the average cost is £4.56.

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A tournament Saturday in Omaha’s Blackstone District transformed Farnam Street into a competitive cornhole arena.

Duo teams competed in the Omaha Sports Commission’s second annual Cornhole Classic, which was enhanced by the presence of beer, a DJ, and screens broadcasting college football games.

Following a brief explanation of the rules, the games commenced at around 11 a.m. with teams aligning themselves along the cornhole boards arrayed across Farnam Street, which was cordoned off between 39th and 40th Streets for the occasion.

Teams took part Saturday in the Omaha Sports Commission’s second annual Cornhole Classic on Farnam Street in the Blackstone District.

Throughout the day, Blackstone was buzzing with live music and various celebrations as a part of its Second Saturday events.

The champions of the event’s double-elimination cornhole tournament were poised to receive $200 worth of gift cards for local shops in Blackstone, along with a new set of cornhole boards. The entry cost for each team was $45, which included two drink tickets.

Larissa Buster and Marisa Mathews, colleagues from the College of St. Mary, formed a team named “Is(s)a Squad.” Their involvement in cornhole stretches beyond this event; they have also participated in a recent league as hobbyists.

Buster mentioned her fondness for the simplicity of cornhole and looked forward to competing with Mathews to see how well they would perform in this particular Saturday’s tournament.

“It’s a nice summer and early fall game,” she said. “It’s a beautiful day out for it.”

Mathews said she’s gotten more into playing cornhole in the last few years.

“I’m originally from California and never had played it before I came to the Midwest,” she said. “It’s pretty fun.”

Amir Parikh of Chicago tosses a beanbag during the Cornhole Classic tournament on Saturday.

The atmosphere of the event created a jovial environment, according to Buster.

“It feels like a neighborhood celebration for Blackstone,” she commented. “It’s an extremely enjoyable event.”

Varnica Bajaj chose to bring Amir Parikh, who was visiting from Chicago, to the tournament for an engaging Saturday activity. They warmed up while waiting for their initial match.

“It appeared to be a fantastic chance to connect with the Blackstone community,” Bajaj remarked.

Creighton’s Norah Sis spikes the ball past USC’s Mia Tuaniga in a college volleyball match at Sokol Arena in Omaha on Thursday, Sept. 5, 2024.

Creighton’s Kiara Reinhardt, left, embraces Kendra Wait as they celebrate a point against USC in a college volleyball match at Sokol Arena in Omaha on Thursday, Sept. 5, 2024.

Creighton’s Kendra Wait, left, and Elise Goetzinger try to block the ball against USC in a college volleyball match at Sokol Arena in Omaha on Thursday, Sept. 5, 2024.

Craig Dykers, a Snøhetta architect, discusses the exterior of The Phillip G. Schrager Collection at The Joslyn in Omaha on Friday, Sept. 6, 2024.

Sunlight pierces through the windows inside The Joslyn on a bright Friday morning, September 6, 2024.

During an intense first set at the Devaney Center in Lincoln on Thursday, September 5, 2024, Nebraska volleyball players Bergen Reilly (2) and Andi Jackson (15) attempt to block a shot from Citadel’s Ali Ruffin (18).

Leah Robinson of Elkhorn North competes energetically in the Platte River Rumble held at Eugene T. Mahoney State Park in Ashland on Thursday, September 12, 2024.

A tightly packed group of runners kick off the Large School Varsity boys 5k at the commencement of the Platte River Rumble, located at Eugene T. Mahoney State Park in Ashland, on Thursday, September 12, 2024.

A large cluster of runners starts close together at the start of the Large School Varsity Boys 5k in the Platte River Rumble at Eugene T. Mahoney State Park in Ashland on Thursday, Sept. 12, 2024.

Liana Pendley, of Plattsmouth, Neb., carries red balloons prior to a college football game between the Nebraska Huskers and the Colorado Buffaloes in Lincoln, on Saturday, Sept. 7, 2024.

The Nebraska Cornhusker Marching Band line up before a college football game between the Nebraska Huskers and the Colorado Buffaloes in Lincoln, on Saturday, Sept. 7, 2024.

Nebraska’s Dante Dowdell (23) jumps over Colorado’s Shilo Sanders (21) with the ball during the first half of a college football game at Memorial Stadium in Lincoln, on Saturday, Sept. 7, 2024.

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Tate Paulette adds bappir to a fermentation vessel while trying to replicate an ancient beer. Photo by Brian Zimerle.

While working on his dissertation about grain storage in Mesopotamia, Tate Paulette joined forces with the Great Lakes Brewing Co. in Cleveland and the University of Chicago’s Institute for the Study of Ancient Cultures to recreate a Mesopotamian beer.

Positioned between the Euphrates and Tigris Rivers, the now called Iraq, northern Syria, and southeastern Turkey was the birthplace of the world’s first cities. Around 3400 to 3200 B.C., Mesopotamia introduced the earliest writing systems, and notably, a frequent subject was beer.

Historical beer from this region was crafted using malted barley, yet was devoid of hops. Paulette suggests the use of aromatics was likely. The exact nature of the beer from this time is uncertain, with possibilities ranging from a thick, porridge-like concoction to a more liquid, drinkable version. It’s theorized that more viscous beers might have been consumed with straws to strain out solid particles.

“In the Land of Ninkasi” tells the story of the world’s first beer culture.

As for the experimental brewing project, the team worked on a beer using no hops, replicating the brewing process as closely as possible and dubbing the beer, Enkibrew, named for Enkidu, a mythological character from The Epic of Gilgamesh. The team also made a version using modern equipment and a modern yeast source. It tasted somewhat like a Belgian saison.

For Paulette, the journey resulted in a book — In the Land of Ninkasi: A History of Beer in Ancient Mesopotamia.

September 12, 2024

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by American Society for Microbiology

When diastatic strains of Saccharomyces cerevisiae, or brewer’s yeast, land in the wrong place, they can become a craft beer brewer’s nightmare. Diastatic yeasts are variant strains of yeasts that secrete glucoamylase, an enzyme that can break down dextrins into simple sugars, which can spoil fresh beer by augmenting the alcohol content, changing the flavor and in worst-case scenarios, making bottles explode.

One potential solution to yeast overgrowth in beer production may be found in a recent study published in Applied and Environmental Microbiology. Researchers, including brewers and microbiologists, discovered that certain proteins called killer toxins, naturally produced by many varieties of S. cerevisiae, can suppress problematic diastatic strains, offering a way to manage the issue effectively.

“Typically, if there’s a diastatic contamination, the entire batch of beer has to be discarded, which is costly,” explained microbiologist and study lead Paul Rowley, Ph.D., from the University of Idaho. “Our study demonstrates that introducing killer yeast at the point of contamination acts as a remediation strategy, preventing the diastatic strains from proliferating.”

Diastatic strains of S. cerevisiae are critical in crafting Belgian-style saison beers known for their higher alcohol content. Challenges arise, according to Rowley, when these strains inadvertently become part of the brewing process for pale ales and other beer types, triggering unwanted secondary fermentation. Despite stringent monitoring practices at breweries, these strains can occasionally go undetected.

Rowley notes that these diastatic variants are difficult to distinguish visually on an agar plate. “They look identical to non-diastatic types,” he explained. The significant difference lies in a genetic change in the diastatic yeasts which enables them to break down residual starches more effectively. “In appearance, yeast remains yeast,” he added.

Large breweries sidestep contamination issues by pasteurizing beer, although it’s costly and some small brewers claim it alters the flavor. Nicholas Ketchum, a microbiologist at Rhinegeist brewery in Cincinnati, Ohio and co-author of a recent study, oversees monitoring diastatic contamination there.

The initiative started when Ketchum was teaching applied microbiology and brewing at a community college in Cincinnati. While preparing a lecture about wild yeasts and killer toxins, he conceived the idea that these proteins could be a cost-effective solution to diastatic contamination. He conducted initial tests, shared early results at the World Brewing Congress in 2020, and later discussed the findings on a beer brewer’s podcast, which intrigued Rowley.

In Rowley’s laboratory, researchers including Victor Zhong and Ximena Garcia tested 34 diastatic yeast strains against Saccharomyces strains that produce eight different killer toxins. The most potent, K1 toxin, halted growth in over 91% of the diastatic strains tested.

Ketchum mentioned the next objectives involve understanding the mechanism better and devising ways to make it applicable for craft breweries. He noted that there’s a lot still unknown about how the process works, highlighting that toxin effectiveness may vary based on overall yeast concentrations, not solely on diastatic types. Additionally, Rowley is exploring the prevalence of this issue among smaller breweries.

The potential relationship between the amount of yeast and the effect of toxins is also under examination by Rowley’s team.

Rowley continues to investigate killer toxins, which haven’t been well studied. “Yeasts are a lot more complicated than we might think,” he said.

More information:

Applied and Environmental Microbiology (2024). doi.org/10.1128/aem.01072-24

Journal information:

Applied and Environmental Microbiology

Provided by

American Society for Microbiology

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The world’s best pumpkin beer is brewed in Texas according to the World Beer Cup.

Pumpkin beer. Few pairs of words are quite as divisive in the craft beer movement—and arguably craft beverages at large. For haters, pumpkin beer is the pumpkin-spiced latte of the beverage world—a symbol of fall more terrifying than any skeleton decoration. These critics see pumpkin ales as basic beers designed for the masses rather than connoisseurs. On the other hand, fans—and there are still many among us—look forward to the style that lets brewers explore ingredients and that, when done well, creates a well-balanced fall-forward brewing option.

A decade or so ago, it seemed like almost every brewery was unveiling a pumpkin beer around this time of year, and sales from pumpkin beer and other fall seasonals peaked in 2015 at $1.2 billion. After that, the style was in decline for a few years but remained a big market force overall. However, according to some beer industry observers, pumpkin beers are starting to make a comeback.

I tend to fall somewhere in between the pumpkin beer haters and the lovers. Every year, I really enjoy one (or maybe two) pumpkin beers a lot. This beer or two gives me a fun taste of fall and unusual beer ingredients. If I drink any more than that, even if it’s a great pumpkin beer, it is too much for me.

Even so, I’m always interested in award-winning beers in any style. That’s why I took notice earlier this year when the judges at the World Beer Cup, one of the world’s most prestigious beer competitions, blind taste-tested dozens of pumpkin beers and crowned three as the world’s best for 2024. The winner’s podium included beers from Texas, Washington, and Denver, but the competition is open to beers from around the world and receives many international entries. You can be assured that these pumpkin beers are not the overly sweet, unbalanced variety but instead represent everything a pumpkin beer can and should be.

Here’s a closer look at these award-winning pumpkin beers.

To brew this gold medal-winning pumpkin beer, the team at Karbach Brewing Co. combines Munich and caramel malts with real pumpkin and pie spices including pumpkin pureé and pumpkin pie spice (made with cinnamon, allspice, ginger, nutmeg, cloves, and mace.) This lager mix is then aged in the brewery’s cellar for 4 weeks. The process is designed to create a seasonal beer that delivers all the flavors of pumpkin pie. Whether you want to take a “bite” probably depends on your preexisting feelings toward pumpkin beer.

I love a good pun-inspired beer name, and this one sure delivers on that front. But it’s more than a clever name. Per the brewery’s tasting notes, Ryes of the Pumpkin King is an oatmeal brown ale “brewed with pumpkin puree and rye malt and then cold steeped on cinnamon, ginger, nutmeg, and allspice.” The result is meant to be smooth and complex, welcoming the fall season.

A pumpkin twist on the River North Brewery’s barleywine, this beer means business. Its 11.4% ABV is hefty by any standard, and particularly striking for a pumpkin beer, which generally features lower alcohol content. While I haven’t tasted this beer myself, the combination of pumpkin and barleywine seems intriguing and distinct from the typical pumpkin beers available.

Traditionally, September 9 has become known as international buy a priest a beer day, tracing its origins back to the fabled St. Hopswald of Aleyard, who is reputed to have first treated his priest to a beer on this date.

While the idea of expressing gratitude to clergy through gifts is commendable, Bob Lafaro from Lafaro Insurance Agency joins us to explain why, from an insurance viewpoint, providing alcohol may not be the best form of appreciation.

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