Beer-articles 947

Beer and ice cream are quintessential summer delights.

However, it’s not as simple as mixing a scoop of mint chip into a pint of pale ale.

Instead, you might trust one of the top ice cream parlors to craft a selection of beer-infused ice creams, creating the ideal summer combination as temperatures rise and pool season begins.

The Salt & Straw Brewer’s Series offers a collection of five unique flavors, each blending a distinct beer from various American microbreweries. This series was launched today in stores and online for nationwide delivery, and it will be available until the end of June.

The collection offers a diverse range of flavors, featuring a porter, stout, lager, ale, and hazy IPA. However, the process of making beer-infused ice cream is more complex than just mixing beer with ice cream.

As explained by Tyler Malek, co-founder and head ice cream maker at Salt & Straw, beer alone does not have a strong enough flavor profile to counterbalance the rich fat content of ice cream. Efforts to enhance the beer’s flavor by heating it ended up altering its inherent qualities. Therefore, Tyler had to meticulously break down each beer and reconstruct it into a creamy, sweet version that faithfully represents the original beer flavor in every spoonful. This meticulous process benefits the consumer immensely.

Here is a list of the five distinct flavors available, including details about the breweries involved and the methods used to create these ice creams.

Métier’s Black Stripe Porter & Bread Pudding

Métier Brewing, located in Seattle, stands out as one of the few black-owned breweries in the country and exemplifies how such establishments can foster a sense of community through beer. Tyler combines three types of malts, one variety of barley, and toasted coconut, which he then mixes with additional hops to forge an ultra-concentrated syrup. This concoction is transformed into an unfiltered coconut beer, mirroring the flavor elements of Métier’s Black Stripe Porter. Subsequently, this syrup is blended into an ice cream base along with Donna Moodie’s acclaimed gooey bread pudding from Seattle and crunchy toffee.

Breakside’s Barrel-Aged Chocolate Stout

Located in Portland, Oregon, Breakside Brewery holds recognition as an esteemed microbrewery. Collaborating with lead brewer Ben Edmunds, Tyler created a bespoke barrel-aged beer named Shasta Taffy for this particular flavor. Cocoa nibs are immersed in the brew for four days, post which they are dried and incorporated into chocolate to craft a chocolate bark. This beer-infused bark is then whisked into the ice cream, interlaced with a homemade tres leches cake swirl that uses two types of milk, with the stout serving as the third component.

Russian River’s Supplication Ale w/ Manchego

Russian River Brewing, located in Santa Rosa, California, is renowned for its creation of hoppy and Belgian-style beers. Their notable Supplication Ale is crafted by aging it in pinot noir barrels along with sour cherries for 12 months, and it’s released annually. This distinctive sour brown ale is innovatively combined with a creation of light fudge made by Tyler, infused with three-month-aged Manchego cheese and tart-cherry marmalade, giving a unique twist inspired by a classic beer and cheese tasting experience.

Monkish’s Space Cookies & Cream Hazy IPA

Located in Torrance, California, Monkish Brewing is an Asian-owned establishment that focuses exclusively on Belgian-style beers and is amongst the pioneers of the hazy IPA on the West Coast. Tyler extracts flavors from their Space Cookies beer, reminiscent of ‘nilla wafers, to craft an ice cream. This includes making a hops-flavored simple syrup blended with a citrus syrup crafted from fresh grapefruits and orange zest, mirroring the beer’s flavors, and integrating this with a swirl of ‘nilla wafer cookie butter.

La Tropical’s La Original Lager w/ Guava

La Tropical, which began in Cuba, ceased operations for 60 years following the revolution, only to be revived in 2020 in the Wynwood district of Miami. Using their century-and-a-half-old Cuban Ambar Lager recipe, Tyler crafts a uniquely tropical ice cream. This creation features homemade flan topped with sweet guava drizzle and infused with hints of honey.

Miss Mary MacNeil, residing above the White store near the waterfront, suffered a fall from the second-floor balcony into a cistern on Wednesday morning, resulting in a fractured right hip among other injuries.

The collapse of the balcony caused her to fall a considerable distance into the water below. A water barrel, which was also on the balcony, narrowly missed hitting her as it toppled down alongside the collapsing structure.

Witnessing the accident, nearby residents quickly came to her aid. She was subsequently transported to Petoskey hospital. Having spent the winter in Grand Rapids, Miss MacNeil had returned to her home just three weeks prior to the accident. She is 74 years old.

Beer enthusiasts in Northern Michigan are slated to enjoy a brief two to three week respite before facing increased prices on their preferred brews.

Starting Monday, the cost of boxed Budweiser, Strohs, and Pabst beers in Detroit will rise by 50 cents, impacting local consumers right away.

An inquiry at regional beverage outlets on Friday revealed that in the Petoskey area, residents might not see price increases on their beer until mid-June.

“Prices are not ascending here on Monday,” mentioned Jim Harris of Quality Beverage Co., “however, they are expected to rise later in the month.”

Harris attributed the price increase to the rising costs of cans (the cost for a case of empty beer cans increased by 8 cents last week), escalated grain expenses, and the repercussions of the 40-day Strohs strike that concluded last month.

A case of beer experienced a 30 cent price hike last November, and beer distributors anticipated an even larger increase.Hello, I need some assistance with my English assignment. Could you help me please?

Jim Harris at Quality Beverage thought there might be a temporary beer buying slowdown — but no lasting effects.

“It always hurts for two to three weeks,” Harris said. “But it doesn’t stay that way.”

This article originally appeared on The Petoskey News-Review: Reviewing the news: Water falls and beer prices

Sometimes the best ideas are hiding in plain sight. In 2017, Bill Shufelt—a Connecticut hedge fund guy—was tired of hangovers. Or more specifically, back-to-back hangovers from an endless stream of work dinners. Why wasn’t there a non-alcoholic beer that tasted good and was (don’t laugh) aspirational enough to enjoy in front of clients? That was Shufelt’s pitch for Athletic Brewing—which 120 venture capitalists swiftly passed on.

How does an entrepreneur get right back up to pitch again? And again? That’s the story of Athletic Brewing which, seven years after those disastrous meetings, is now the number one selling beer at Whole Foods (alcoholic or not). Celebrity ambassadors like J.J Watt, Naomi Osaka, and Karlie Kloss have all shilled for the brand; a writer for GQ once described the near-beer’s flavor profile as “bitter and complex,” adding: “It tasted real.” For that, you can thank Athletic’s co-founder and head brewer, John Walker, who is a veteran of Second Street Brewery in Santa Few, New Mexico.

Whether Athletic’s founders anticipated the wellness trend or got lucky doesn’t really matter. (For the record, some 80% of their customers also drink traditional beer.) But the industry was suddenly paying attention. In 2022, Keurig Dr Pepper—owner of brands like Canada Dry, Snapple and Green Mountain—invested $50 million dollars in Athletic Brewing, taking a minority stake in the company. According to Global Market Insights, the nonalcoholic wine and beer market is set to surpass $30 billion by 2025. And Bud and Coors are now pushing their own non-alcoholic beers. Anheuser-Busch, meanwhile, announced they want 20% of their global beer sales to be alcohol-free by 2025.

How did we get here? How did a non-alcoholic beer end up in everyone’s summer cooler? Over some cereal and (naturally) a few cans of Athletic Brewing, the company’s founders talk J.J. Watt, what it takes to reinvent a category, and one very surprising encounter with law enforcement.

Athletic Brewing cofounders John Walker and Bill Shufelt launched the non-alcoholic beer company in 2017.

MICKEY RAPKIN: We often talk with entrepreneurs about disrupting a category. But in this instance, there was almost no category to disrupt. When I was a kid, the only non-alcoholic beer was O’Doul’s and it was a joke. What made you think that there was a market here?

BILL SHUFELT: I was sitting there as just a modern, healthy, busy adult who wanted a beer that kept up with my lifestyle, and there was nothing out there that did that. I was like, “I have to get up and do busy stuff tomorrow. I can’t go to that dinner.” I started asking either my sell-side coverages or colleagues, “Would you rather meet at a SoulCycle or Barry’s Bootcamp instead of doing a dinner tonight?” And everyone was like, “Yes.” It just seemed like it was a category hiding in plain sight.

RAPKIN: Didn’t 120 V.C.s turn you down?

SHUFELT: There was a time when I’d dine with eight prospective investors, only to be met with eight rejections in a row. There was a period where I faced a string of 30 consecutive no’s—an incredibly disheartening phase. But then, an old college mate of mine convened a group of four friends who all agreed to invest $5,000 each. This was incredibly uplifting, especially given the lack of enthusiasm I’d been encountering.

RAPKIN: Does the experience of receiving funds from friends rather than a bank feel distinct?

SHUFELT: Our initial round of investment was backed by 66 individuals. There’s indeed a massive exertion of pressure due to fiduciary obligations towards shareholders. Both John and I left our jobs, with John even relocating across the country. We truly made some significant sacrifices.

ERIC RYAN: Can you relate an instance of an early setback?

SHUFELT: We have this old chiller that would just inadvertently blow glycol all over the parking lot.

RAPKIN: Wait, what’s a chiller?

Athletic now has brewing facilities in Milford, Connecticut and in San Diego, California.

SHUFELT: It runs coolant throughout the jackets around the beer—not actually touching the product, but it cools the tanks. Every once in a while it would just blow out—from pressure—all over the parking lot. We’d not only lose time and lose beer but we’d have to do a big cleanup, too.

JOHN WALKER: Producing each drum required an investment of about a thousand dollars, and we were quickly burning through our funding.

RYAN: Many find the biggest challenge in designing a non-alcoholic beverage is capturing the distinct mouth feel and heat of alcohol. How did you tackle this?

WALKER: Our approach is to start with the end result and work our way back. Will this have a water profile similar to a Czech Pilsner? Or will it have the finish of a Northeast or Northwest IPA? Rather than trying to mimic alcohol, we focused on what truly defines a beer – the malt, the hops, the water, the carbonation, and even the occasion.

RYAN: That’s an interesting perspective. The occasion does add its own distinct flavor when enjoying a beer. Such a thought-provoking idea.

RAPKIN: Do you still drink alcohol?

WALKER: I do, yeah. My tagline is, “I drink a lot less alcohol and a lot more beer.”

RYAN: What you did was take the social stigma out of non-alcoholic beers. And it’s a big part of my playbook. Cleaning products are really dorky, but when I launched Method, I found the aspiration of home design as a way to make it cool.

RAPKIN: That’s right. Did J.J. Watt make it cool to drink non-alcoholic beer in public?

SHUFELT: We initially gained notice among advanced endurance competitors. Then we enjoyed another surge in popularity, with J. J. Watt being among our new supporters. He says, “I enjoy your beer while watching college football on Saturdays. And I feel great when I play my games on Sunday.” He did mention, “Bill, I’m not yet ready to be seen as the face of non-alcoholic beer. But I’ll chip in where I can.”

Bill Shufelt, a co-founder, abandoned his hedge fund career to dedicate himself to Athletic Brewing.

RYAN: The positive aspect is that Athletic Brewing can be sold in locations where you wouldn’t ordinarily see beer.

SHUFELT: True. To name some, places where beer has never been seen before: State Parks.

WALKER: Climbing gyms. The office.

SHUFELT: My favorite beer every day is my drive-home-from-work beer. That’s not exactly an alcohol occasion.

RYAN: Have you been pulled over yet with a beer in your hand?

SHUFELT: I haven’t. But one of our teammates got pulled over, I think it was about 1:00 A.M., a couple months ago, and an eagle-eyed police officer saw the beer in his hand and pulled him over. Which makes total sense. But I guess he was nice enough and let him on his way.

RYAN: I was contemplating the extensive data you must gather on your clients thanks to e-commerce sales.

SHUFELT: We mentioned to our investors, friends, and community that our e-commerce business will be launched right from the start. Many queried the feasibility considering the weight and the resultant cost of shipping beer. Yet, we responded, “We’ll start by shipping one package at a time, learning from each order we process.” Consequently, we now have a direct communication channel with our customers—possibly the fastest iterative loop in the beer industry.

RYAN: You’re referring to new flavors, are you not?

SHUFELT: Absolutely. We have direct relationships with millions of customers. I believe we’ve established the first truly omnichannel business in the beer space.

RAPKIN: While discussing marketing, have you considered stadium naming rights? This is usually associated with beer brands.

SHUFELT: We explored one opportunity with stadium naming rights to some extent. Although it might not have been the most effective use of our time, it’s something we may pursue in the future. We have a wealth of fun concepts in mind. I’m open to evaluating any ideas.

Athletic Brewing can be sold in locations where you wouldn’t normally expect to find beer.

RAPKIN: Athletic Brewing has now become Whole Foods’ best-selling beer. Keurig Dr Pepper has invested $50 million in your company. Have any of the venture capitalists who initially rejected you returned to admit they were mistaken?

SHUFELT: We’ve had a lot of outreach from people who passed on us and I kindly say they had their shot. I mean, I definitely don’t blame anyone for passing. We were pre-revenue, we didn’t have product, I was literally walking around with a 96-page business plan but no product. And it was kind of, “This is what the world could be. We’re going to build a brewery, and this is where we hope to take it.”

RAPKIN: Last question. Bill, when you launched this thing, you were working at a big hedge fund in Connecticut. What made you feel like it was time to take a leap? Were you dying inside?

SHUFELT: I thought nobody liked what they did for work. And that work was something you did to be able to participate in the rest of life. I was in the mindset to work really hard, save money— I thought that’s what an adult was. I had this idea [with a] very low probability of economic success. I worked on the plan for two years. It was really my wife who helped me see that we could have a positive impact if we made moderation cool, accessible, de-stigmatized. She had seen the turn in my life. That’s what really got the fire going for me.

The conversation has been edited and condensed for clarity. Click here to watch the last episode of Cereal Entrepreneur, where Unapologetic Foods’s CEO Roni Mazumdar and executive chef Chintan Pandya talk beating the reservation bots, teaching Americans to think outside the naan, and goat brains.

“Cereal Entrepreneur” is an interview series for Forbes hosted by Method founder Eric Ryan and … [+] journalist Mickey Rapkin.

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It’s nearly last call at another Garden City brewery.

Idawild Brewing Co., 5270 W. Chinden Blvd., will close after a final day Friday. It follows the demise of Twisted District Brewing Co., 3840 W. Chinden Blvd.,

which shuttered permanently May 14, citing “economic conditions.”

Calling the announcement “bittersweet,” Idawild provided a different reason for saying goodbye. Owners Matt and Cortni Nader welcomed a child into the world last fall, which reset their priorities.

“We are stepping away to give 100% of ourselves to our family life,”

they posted on Idawild’s Facebook page. “We opened our doors in 2022 with every intention to bring you quality brews for a long, long time, but sometimes, life has other things in store!”

Idawild Brewing will host a farewell party from 2 to 9 p.m. Friday. The brewery plans to raffle off an e-scooter at 8 p.m. Glassware also will be sold starting at 8 — for $2, limit two per person.

The final pours at Idawild and Twisted District are the latest shake-ups in a dynamic Boise beer scene. The Bruery, a boutique brewery from Placentia, California, plans to open a Meridian taproom in late summer. It will be at 1184 S. Silverstone Way, suite 100 — at Eagle View Landing, home to Topgolf off Interstate 84.

by: Larry Potash, Lauren Jiggetts

Posted: May 28, 2024 / 08:59 AM CDT

Updated: May 28, 2024 / 08:59 AM CDT

Since 2017, Reggie Duvalsaint has been on a mission to serve beer in every NFL and MLB stadium in the country… he was at the White Sox game yesterday!

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During the summer, we’re going to be talking to local brewers and other beer professionals about what you can look forward to when visiting breweries in our area. We start today with Progression Brewing’s Todd Sullivan.

Progression Brewing Company is located at 9 Pearl St. in Northampton. (George Lenker photo)George Lenker

When you’re hiring a brewer for a new brewery that’s only one city block away from another incredibly popular one that’s been thriving for more than three decades, you’d better make a great choice.

So it’s a good thing Progression Brewing – which in 2018 opened a mere 5-minute walk from the legendary Northampton Brewery – got Todd Sullivan as its head brewer.

Sullivan, who started homebrewing in college at age 18, said he got his start from “the cool kids down the hallway” who had a homebrew set-up and were making beer. While his initial focus in college was commercial art and industrial design, he later decided to expand his horizons and attend the Siebel Institute for Brewing Technology. After seizing the opportunity to refine his skills at a number of Massachusetts breweries, Sullivan was later recruited by Progression owner Drew Starkweather.

In a recent Q&A, we asked Sullivan about his brewing methodology, his preferred beer, and what patrons can anticipate when they come to Progression, among other topics.

Q: Do you have a primary philosophy that guides your brewing process?

Sullivan’s answer to that was short and sweet: Keep it simple. His arsenal of ingredients for making his IPAs only includes about four different malts. He appreciates delving into the subtle differences of malts and hops and assessing how they react when combined. He has witnessed other brewers utilize countless malts in a single brew. He has the ability to readily select malts and modify their quantities, switch out ingredients or adjust the temperatures in order to perfect his brews.

I also approach each beer I design as trying to be the best one on the planet. I will study who is making the best and the highest-rated style, and I will implement my style to make an even better one. I am always after the top dogs.

Q. You are known for your New England-style IPAs. How hard is it to make a bunch of different varieties of a style without repeating yourself? How do you come up with new ideas for new NEIPAs?

In my opinion New England IPA’s are about just a few simple things. Utilizing the perfect hop to achieve the tropical flavors you desire. I love that a hop can have tastes and smells of pineapple, guava, passionfruit, citrus, pineapple within them. It amazes me. Water chemistry is important. Malt is the basic part. I enjoy the right balance of wheat and oats to get a silky mouthfeel without being overly slick.

But the bottom line is keep it simple. Making them different and recognizable in my opinion is not hard. These IPAs are all about the hops. The hops I use taste and smell very differently. Different temperatures and fermentation times will get me vastly different results. More hops, less hops. More oats – it is all about mixing in vastly different amounts of hops to achieve my goals.

Q. What’s your favorite style and why?

My favorite style that we make is our Kolsch. Simple but just perfectly lagered, and it is given the right amount of tank time and cold conditioning to achieve a balance of perfection. I love using pilsner malt to get that crisper bite, and a simple small hop addition gets me where I want to be with this beer. I am a huge fan of lager. Tank space is at a minimum at Progression since we mostly make IPAs. I would love to squeeze a lager tank in there someday.

Q. What’s your biggest challenge as a brewer that you face on an ongoing basis?

Changes. I am part of this group called “angry old brewers” on the internet. They speak of making beers with Oreos and Reese’s Peanut Butter Cups or Swedish fish. I just can’t do it. I am a purist. I am old, and I have been doing this for 26 years professionally. I was so hesitant to make a seltzer when we first made it. I felt like I was selling my soul. I will totally mix it up with a pastry stout or a fruited sour, but some of these changes I just can’t accept.

Q. What’s your favorite thing about being a brewer?

I definitely think making beer is still my favorite part. The part of actually brewing the beer and seeing it to completion. I have a great brewery and a small staff and I am alone a lot. Just me and my creation. It is a beautiful thing, brewing right here in downtown Northampton super early in the morning by myself.

Q. What would be your suggestion for a great summer beer to someone who is visiting Progression for the first time?

New Magic Wand. There was a time a couple summers ago that I actually got tired of beer and started drinking tequila and margaritas. I made a great sour, and we had always mixed in fruit. One day I said, “You know what I am going to do? I am going to try to make a margarita sour.” That’s 100% what I would suggest to anyone visiting Progression in the summer. And of course there’s always NOHO, my Kolsch. You cannot go wrong with that beer in the summer.

Progression Brewing Company is located at 9 Pearl St. in Northampton. For more information, go online to progressionbrewing.com or call 413-341-3517.

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Bottles of Modelo Especial beer, the top-selling beer in the United States.

As per the sales data from Nielsen IQ for the four week period ending on April 20, 2024, imported beer sales surpassed domestic premium beer sales for the first ever time.

The sales lead of import beer over domestic premium beers was in terms of monetary value, the volume of domestic premium beer sold was greater; since import beer usually have a higher selling price compared to domestic premium beer. The sales data was gathered through bar code scans and primarily represents off-premise beer consumption sales (sold from stores), as opposed to on-premise beer sales in bars and restaurants.

Despite imports only overtaking domestic beer sales in the “domestic premium” category, this category includes well-known brands such as Bud Light, Coors Light and Budweiser. However, it does not encompass domestic super premium brands, like Michelob Ultra and Landshark, or domestic below premium brands, such as Miller High Life, Keystone Light, and Busch.

Mexican brand Modelo Especial became the top-selling beer in the United States, surpassing Bud Light for the first time in May 2023. That import beer sales overtook those of domestic premium beer in April 2024 is evidence of the continuing trend of the American beer drinker reaching for import beers generally and Mexican brands specifically; Mexican beers made up about 82% of the import beer market based on sales dollars as of December 2023.

“This is just the latest evidence that Mexican imports are a mainstream part of the beer landscape now,” said Kate Bernot, lead reporter for Sightlines, a beverage alcohol insights newsletter, in a video interview. “Corona used to represent a special beach vacation, but today, Modelo is just a beer people drink on a regular basis.” Bernot notes that more non-Hispanic households now purchase Modelo than Hispanic households.

The category of Mexican beer imports has grown to the point that it now covers many beer styles and segmentation, just like the broader beer industry. Modelo and Corona are purchased by mainstream drinkers while brands like Dos Equis, Victoria and Bohemia target a more Hispanic audience. Modelo itself has popular lines of flavored Cheladas and Aguas Frescas. “Along with a variety of flavors, these brands are also targeting varied segments of the American public, indicating that Mexican imports are no monolith and are in fact a stand-alone category with internal variation,” said Bernot.

Even in craft beer, many small American breweries have latched on to the trend. Durango, Colorado’s Ska Brewing released a beer called Mexican Logger as long ago as 1999, but in recent years many craft breweries have released beers in the style of Mexican lager. “Americans just know what that is now,” says Bernot. “It shows that Mexican lager is mainstream beer.”

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Bottles of Modelo Especial beer, the top-selling beer in the United States.

According to Nielsen IQ sales data for the four weeks ending April 20, 2024, import beer sales overtook domestic premium beer sales for the first time ever.

Import beer sales outpaced domestic premium beer sales based on dollars, though more volume of domestic premium beer was sold; import beer is typically sold at a higher price than domestic premium beer. The sales data is based on bar code scans, so it represents primarily sales of beer for off-premise consumption (purchased from stores), rather than on-premise sales of beer in bars and restaurants.

Although imports only overtook domestic beer sales in the category of “domestic premium,” that category includes brands such as Bud Light, Coors Light and Budweiser, but does not include domestic super premium, such as Michelob Ultra and Landshark, or domestic below premium, such as Miller High Life, Keystone Light and Busch.

Mexican brand Modelo Especial became the top-selling beer in the United States, surpassing Bud Light for the first time in May 2023. That import beer sales overtook those of domestic premium beer in April 2024 is evidence of the continuing trend of the American beer drinker reaching for import beers generally and Mexican brands specifically; Mexican beers made up about 82% of the import beer market based on sales dollars as of December 2023.

“This is just the latest evidence that Mexican imports are a mainstream part of the beer landscape now,” said Kate Bernot, lead reporter for Sightlines, a beverage alcohol insights newsletter, in a video interview. “Corona used to represent a special beach vacation, but today, Modelo is just a beer people drink on a regular basis.” Bernot notes that more non-Hispanic households now purchase Modelo than Hispanic households.

The category of Mexican beer imports has grown to the point that it now covers many beer styles and segmentation, just like the broader beer industry. Modelo and Corona are purchased by mainstream drinkers while brands like Dos Equis, Victoria and Bohemia target a more Hispanic audience. Modelo itself has popular lines of flavored Cheladas and Aguas Frescas. “Along with a variety of flavors, these brands are also targeting varied segments of the American public, indicating that Mexican imports are no monolith and are in fact a stand-alone category with internal variation,” said Bernot.

Even in craft beer, many small American breweries have latched on to the trend. Durango, Colorado’s Ska Brewing released a beer called Mexican Logger as long ago as 1999, but in recent years many craft breweries have released beers in the style of Mexican lager. “Americans just know what that is now,” says Bernot. “It shows that Mexican lager is mainstream beer.”

One Community. Many Voices. Create a free account to share your thoughts.

Our community is about connecting people through open and thoughtful conversations. We want our readers to share their views and exchange ideas and facts in a safe space.

In order to do so, please follow the posting rules in our site’s Terms of Service. We’ve summarized some of those key rules below. Simply put, keep it civil.

Your post will be rejected if we notice that it seems to contain:

User accounts will be blocked if we notice or believe that users are engaged in:

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STORY: Would you give this beer a try?

What about after discovering it’s made from wastewater?

Weissenburg, Germany

Meet the Reuse Brew – a uniquely engineered beer from Germany which is made from reclaimed wastewater.

Its brewers say the drink is perfectly safe… tastes good… and offers a sustainable solution to beer-making.

Uwe Huebner, Xylem Water Solutions

“I can reassure you. You won’t find anything from the sewage treatment plant. We have really done very intensive purification.”

The sewage water used for the beer goes through four purification steps.

That includes a mechanical, biological and chemical stage, in which solid waste is removed – and dissolved substances are turned into solids for removal too.

The last step involves ozonizing and filtering the water — which removes anthropogenic trace substances.

Those are substances derived from human activity — like using cosmetics and pesticides.

The water is treated even further after the purification stages…

…prior to its transformation into the Reuse Brew.

Representative of the American water tech corporation Xylem, Uwe Huebner, provides some insights.

“The purification process exceeds the standards established by drinking water regulations. It encompasses partial mineral extraction. Consequently, the water is intentionally hardened to a certain level in the brewery to enhance the beer’s quality.”

The Reuse Brew is a collaborative endeavor involving the Technical University of Munich, Xylem, and the German city of Weissenburg.

At this trade fair in Munich, tasters say they can’t tell the difference.

Nadine Krogull

“It’s delicious. You don’t realize that it’s wastewater. It’s really good, really good. It’s mild and tastes great.”

Sebastian Beck

“It should be said – it’s surprisingly good. Because you’re doing something for the environment, we’re reusing water and I don’t notice any difference to a normal beer. It’s really good.”

But the Reuse Brew isn’t available for purchase yet.

Its brewers say its purpose is to show the possibilities of modern water treatment – and how water can be used sustainably.

HUEBNER: “Yes, we are currently experiencing very frequent water shortages due to climate change. And we also see this in Germany where we have periods of drought, where we have periods – seasonal, regional – where we already have restrictions on consumption. And one way to counteract this is to reuse treated wastewater.”

Denver International Airport often has long lines, but it always has good beer. (Photo by Robert …[+] Alexander/Getty Images)

Vacations are great, but travel is terrible. Long lines. Heavy bags. Stress.

On the other hand, once you’re through security, you enter “vacation mode” and it is officially time for a beer.

Depending on your ultimate destination, you can’t always choose what airport you use, but if you have a choice, here are the four best airports in America where beer lovers can enjoy a pint (or two).

Nashville is often referred to as the “Music City” because of its vibrant music scene. Not only does it offer good music, but it’s also famed for its great food, bars, and fun activities. Speaking of places to visit, Nashville International Airport, known by its code BNA, stands out for its exceptional beer quality. Within the airport are five famous local breweries – Fat Bottom Brewing, Little Harpeth Brewing, TailGate Brewery, Tennessee Brew Works, and Yazoo Brewing Company.

Concourse B is where you will find Tennessee Brew Works and Little Harpeth Brewing, while Concourse C houses the Yazoo Brewing Company, Fat Bottom Brewing, and TailGate Brewery. But don’t worry about missing any of these breweries due to their locations. BNA is compact, which means you can check out all these taprooms using your legs without the need for a tram, bus or any other transportation method.

Moreover, the whole secure zone of the airport has a liquor permit. This allows passengers to carry their beers around while shopping or relaxing in the waiting area. According to state laws, alcohol consumption is allowed for passengers in a vehicle, but not for the driver. So, upon landing at BNA, you can purchase a beer can and enjoy it in your taxi ride or ride share heading to the town.

Portland is an excellent spot for beer lovers, aptly named as “Beervana”. The city proper is home to over 50 breweries, and over 70 if you’re willing to explore the larger area of Portland.

Portland International Airport, classified under the code PDX, is privileged to host two branches of Oregon’s most popular breweries – Deschutes Brewery, found on Concourse D, and Hopworks Urban Brewery, found on Concourse E. Despite being stationed on separate concourses, one can easily walk between them.

PDX prides itself on a unique pricing policy known as “street pricing”. Businesses operating within the airport are required to hold their prices equivalent to their typical non-airport locations. This ensures reasonably priced beer at PDX, well away from the $14 mark!

Denver is renowned for its thriving beer culture, given that it accommodates the consecutive annual Great American Beer Festival. Particularly notable for beer enthusiasts is Denver’s River North neighborhood (locally dubbed as RiNo), where you can spot a brewery nearly every block.

Whether you’re just landing, about to take off, or simply in transit, Denver International Airport (bearing the code DEN) offers plenty of opportunities to savor a good pint of beer. Even upon your arrival at DEN, before the subsequent security checks, you can stop by Tivoli Tap House in the hotel linked to the airport, where they offer beers brewed in-house. Moreover, Boulder Beer maintains an outlet within the airport terminal, but before the security check entrance.

Following security, you will find four Colorado breweries with taprooms in DEN: Breckenridge Brewery and Denver Chophouse in A Gates, New Belgium Brewing in B Gates and Great Divide Brewing near C Gates. Another noteworthy mention is Georgia’s SweetWater Brewing which also has an outlet in B Gates.

DEN stands as a prominent airport housing a hub for United Airlines and as the largest base for both Southwest Airlines and Frontier Airlines. Despite its size, it functions efficiently with a tram service that whisks passengers to and from any concourse faster than you can say, “Do you have any IPAs?”

Atlanta’s Hartsfield-Jackson International Airport holds the title for being the busiest airport in the world, serving nearly 300,000 passengers daily. It’s massive but operates meticulously, an underground tram system moves passengers across the seven concourses, enabling easy access to the numerous restaurants, shops, and brewery outlets.

What makes ATL special is its local Atlanta brewery taproom, the SweetWater Last Cast Bar & Grill (Concourse B), but it does not end here. There’s an outlet for Athens, Georgia’s Terrapin Beer (mezzanine level of Concourse D), California’s Gordon Biersch Brewery (Concourse A), Boston’s Samuel Adams (Concourse B) and Denver’s Blue Moon Brewing, which has two locations: Concourse B and Concourse E.

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