Beer-articles 995

Area firefighters standby as others work inside the Metal Container Corp. in Arnold during a three-alarm fire at the beer can manufacturer on Thursday, May 16, 2024.

ARNOLD — A fire that spread from a metal oven Thursday morning damaged a beer-can processing plant here.

No one was injured in the three-alarm fire.

The Metal Container Corp. is on Tenbrook Industrial Court.

Crews from the Rock Community Fire Protection District were dispatched to the factory around 6:20 a.m., and upon arrival, they observed black smoke billowing from the building’s rooftop.

They were joined by several mutual-aid companies, totaling approximately 10 fire departments.

According to Alyson Rotter, the public information officer for the Rock fire district, the fire had been brought under control by about 7:30 a.m..

Rotter stated that the building suffered minimal damage and that the employees were permitted to return and continue their work. Investigators believe the fire was accidental, likely starting within a metal oven, added Rotter.

On Thursday, May 16, 2024, employees at the Metal Container Corp in Arnold were forced to evacuate due to a three-alarm fire at the beer can manufacturing facility.

The Saline Valley Fire Protection District from Fenton were on the scene, handling the significant fire at the Metal Container Corp. This plant is known for its beer can production.

Firefighters across the nation have expressed increasing worries about their gear, which may be laced with the toxic industrial compound PFAS. There’s a growing belief that these substances might be contributing to elevated cancer rates amongst their ranks. A hot topic of discussion, PFAS, or per- and polyfluorinated substances, are referred to as ‘forever chemicals’ due to their resistance to breaking down over time. These hazardous compounds can be found in a multitude of products, including food packaging and clothing, and have been associated with numerous health issues, among them being different types of cancer. Specifically in the firefighting profession, the compound is applied to turnout gear, aiding in the repellence of water and other liquids during fire combat situations.

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He pleaded guilty to reduced charges in the hazing of a Mizzou freshman who sustained massive brain damage after drinking a liter of vodka dur…

A teenage girl was arrested and charged Sunday with shooting and killing a woman one day at earlier at a busy MetroLink station just north of …

A woman was shot and killed Saturday afternoon at a crowded MetroLink station just north of Forest Park.

A six-year investigation using cooperating informants, GPS tracking, wiretaps and surveillance brought down Gregory Dixson. Jr.

“This is a child — let’s not forget that,” the girl’s lawyer said after the hearing. “That’s why we have juvenile court.”

E.&J. Gallo Winery has made its first foray into beer, a lager created in Montana.

The Modesto-based company announced Wednesday that it is investing in Montucky Cold Snacks. Financial terms were not disclosed.

Gallo became the world’s largest wine producer in the decades after its 1933 founding. It has since added several types of liquor, and now a beer.

Chad Zeitner and Jeremy Gregory launched Montucky in Bozeman, Montana, in 2012 and now have it brewed by another company in Wisconsin. They will stay on under the Gallo partnership.

In a news release, Gregory stated that both businesses maintain a casual approach to their beverage offerings and actively support nonprofits in their respective market areas.

“Our consumer loyalty mainly stems from our commitment to do good, be good, and have a fun atmosphere for both consumers and employees,” he said. “Since our establishment, we’ve tirelessly worked on upholding these values, and we think Gallo perfectly complements us in achieving this goal.”

Montucky lager boasts a 4.1% alcohol level and 102 calories per 12-ounce can, making it lighter than many other beer choices available in the market.

As of Wednesday, a six-pack could be purchased for $8.99 at the Modesto and Riverbank branches of Beverages & More. In addition, the beer can be found at O’Brien’s Market on Dale Road, Grocery Outlet in Ceres, the Churchkey and Bauhaus restaurants in downtown Modesto, and Bark Dog Park & Tap Room in McHenry Village.

Over the past five years, Montucky has grown from 130,000 to nearly 1 million cases annually. The name is a slang term for Montana.

Gallo employs about 7,000 people around the world. Its grapes come from the San Joaquin Valley, coastal California regions, Washington and New York states and several foreign countries.

Gallo got into liquor with brandy in 1975 and has since added gin, vodka, tequila, rum, whiskey and other spirits. Some of the wine and liquor are distributed by Gallo for other producers.

The beer venture comes amid a wave of “ready-to-drink” items from Gallo, such as a line of canned lemonade cocktails acquired last year.

“Today’s consumer is shopping brands, flavors and occasions across beer, wine, spirits and (ready to drink),” said Ernest J. Gallo, chief executive officer and grandson of the co-founder. “At Gallo, we focus on serving the consumer and expanding the boundaries of what is expected.”

May 14, 2024

2 min read

After Brewing Beer, Yeast Can Help Recycle Metals from E-waste

This beer-making by-product could offer a sustainable way to isolate metals for recycling electronic waste

By Riis Williams

Microscopic view of brewer’s yeast.

Science Photo Library/Steve Gschmeissner/Getty Images

When brewer’s yeast left over from beer making is mixed with the right seasonings, it makes a bitter, earthy paste called Marmite that is especially popular in the U.K. Smeared on toast, it’s a snack that can be an acquired taste. But a study published recently in Frontiers in Bioengineering and Biotechnology found that residual yeast sludge can also be used to bind to electronic-waste metals—a capability the research suggests could help recycle the world’s growing mountains of discarded gadgets.

When the study authors introduced brewer’s yeast, a single-cell fungus, to a liquid mix of various metals, they found that the yeast could select and absorb particular metals and could be used repeatedly at least five times without its binding capacity being diminished. This method, according to the team, provides a greener alternative to conventional extraction methods such as pyrometallurgy, a high energy-consuming smelting process that may emit harmful gases. Even though brewer’s yeast may be appealing to some, much of it still ends up wasted, and it is exceptionally abundant and inexpensive.

“In Austria, we manufacture a significant amount of beer resulting in plenty of leftover brewer’s yeast,” states the study’s primary author, Anna Sieber, a postgraduate student at the University of Natural Resources and Life Sciences in Vienna. Considering the yeast’s ability to bind to metals and its potential for reuse, she believes, “this method could indeed assist in reducing both the yeast and electronic waste.”

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The scientists washed, froze, dried, and pulverized 20 liters of residue with inactive yeast from a brewery. They then poured some of the yeast into a concoction containing a lab-generated blend of aluminum, copper, nickel, and zinc, and introduced some to solutions with identical metals derived directly from discarded circuit boards. They modified the mixtures’ acidity and temperature to manipulate the sugar molecules’ charge on the yeast organisms’ surfaces. Certain metals are attracted to particular charges on the sugars, allowing this process to direct which metals the yeast attracted and bound. Following each experiment, the scientists extracted the yeast, immersed it in an acid solution to remove the metals, rendering the yeast ready for reuse.

The four tested metals are relatively inexpensive, and most e-waste recyclers currently prioritize recovering more valuable ones such as gold, silver and platinum. But the study’s metals are still beneficial and widely used—which “justifies the recycling process,” says Treavor Boyer, an environmental engineer at Arizona State University. Kerry Bloom, a biologist at the University of North Carolina at Chapel Hill, adds that the yeast’s low price and sheer abundance could make the technique relatively feasible at a large scale if e-waste recycling facilities prove willing to invest in something new. “There are huge vats of yeast that often have nowhere to go once brewers are done with them,” he says. “So this is a fantastic source for it. It’s the master recycler.”

Riis Williams is a New York City–based science journalist who specializes in climate, health and wildlife reporting. She currently serves as Scientific American’s news intern.

Baseball season is in full swing, and America’s favorite pastime has always gone hand-in-hand with beer.

But what if beer actually played baseball?

Before you call someone to have me committed, hear me out: Beer styles have various aspects which make them suitable for different purposes – just like ball players. So I thought it would be fun to imagine which styles would play various positions on the diamond.

While I had to limit the number of styles to a starting nine, I tried to choose a wide breadth of styles, just like a good baseball team would have a lineup that showcased an array of talents needed to win.

So let’s start with the catcher position: I think a stout would be the perfect fit for the backstop position. Stouts are one of the most classic styles in beer history, and there’s a certain solidity to them that often makes for slower drinking. And just like some catchers have some pop in their bats, stouts (the imperial kind) can sometimes be power hitters.

Porters are my choice for first base. Just as some catchers move to first base later in their careers, porters are historically linked to stouts. But in this thought experiment, I switched the order, because stouts grew out of the porter style. But just as a catcher and first baseman both have to be good with their gloves, both stouts and porters have to have good roasted malt backbones, which keep them sturdy and well-grounded. And these days, some porters can be as powerful as stouts.

Second base belongs to a wheat beer. There are different types of wheat beers, but I think they all fit at second base. They’re mostly light-hitting and sweet and usually not in the spotlight. But no team is complete without one.

Pilsners get my nod for shortstop. It’s a crucial position and a great one can make all the difference in the world. You’re not looking for a lot power from the slot, but it needs to be sleek and smooth (either in fielding or flavor).

Third base is represented by an Oktoberfest. This position secures one end of the infield, much like how Oktoberfest beers secure the autumn season in the beer calendar. This style is another type of fall classic.

In the left field, we find a barleywine. With plenty of heft in its swing (or swig), it doesn’t need to be particularly agile or defensive. Besides, after you’ve had a few barleywines, you’d probably find yourself moving a bit slower and feeling less inclined to defend yourself, either physically or mentally.

The center field is definitely the place for a saison. It’s light, highly carbonated, and often adds a hint of spice to the mix. Saisons are great for kick-starting the lineup, especially when they’re infused with some zest (either orange or lemon). They are also generally quite appealing to look at, much like an impressive catch by the star center fielder.

A bock beer has dibs on the right field. Both right fielders and bocks come in various types, but both generally need a good dose of strength. Right fielders can have strong arms and/or big bats, while bocks can pack a punch in terms of both taste and alcohol level.

On the mound, of course, is our pitcher, the IPA. Along with its battery-mate the stout, the IPA is the most important position (at least these days when looking at popularity) on the diamond. And IPAs have an arsenal of pitches, just like an ace: fastballs (double IPAs), change-ups (session IPAs), curve balls (black IPAs), and knuckleballs (New England IPAs).

Which beers make your starting lineup?

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While the last year has been rocky for the beer industry, there continue to be shining moments that remind us that beer is an Oregon economic and cultural driver. Recently, there were two such reminders.

First, start with the unprecedented naming of Portland’s Migration Brewing as the Small Business Administration’s 2024 Oregon Small Business of the Year. This is the first time a craft brewery has won the award, bringing much pride to everyone in the industry, especially those of us who have the honor of partnering with the Migration team. Last week, Migration was honored in Washington, D.C., with small business peers from all 50 states. It was another chapter in Oregon’s legendary beer story.

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The parents of a suspected shoplifter have expressed that they do not wish for the Queens bodega worker, who is accused of stabbing their son to death, to be incarcerated.

Dylan Marino tragically lost his life on Tuesday after authorities reported that he had attempted to nick a beer from a bodega in Rego Park. The United Bodegas of America has mentioned that Netesh Netesh, a shop clerk, pursued Marino outdoors to retrieve the stolen beer, and during a tussel, he stabbed the 21-year-old.

Kate DeSommes, the mother of Marino, lamented, “A bodega employee caused the death of my child over a single beer.”

While the shop clerk was taken into custody, he was released shortly thereafter as prosecutors stated the investigation is still ongoing. The UBA insists that the shop clerk reacted in self-defense.

<a href=”https://www.news4.com/story” rel=”nofollow” target=”_blank”>”It’s clear to everyone that this man was defending himself and his life could have been taken away,” said Fernando Mateo.</a>

<a href=”https://www.desommesclaims.com/story” rel=”nofollow” target=”_blank”>DeSommes blasted the UBA spokesman, whom she claims slandered her son as being violent.</a>

<a href=”https://www.tapepublished.com/story” rel=”nofollow” target=”_blank”>”He was pursued by a bodega employee outside the store. It was absolutely, 100% not self-defense,” she said. “This tape has been published.”</a>

<a href=”https://www.news4verified.com/story” rel=”nofollow” target=”_blank”>News 4 viewed the video DeSommes is referring to, showing what appears to be the clerk first chasing Marino, then Marino chasing the clerk into the street. It is unclear what happened before Marino is stabbed. News 4 has not independently verified the video.</a>

“The DA’s office right now, they’re accumulating video tape, trying to see exactly what happened,” said former prosecutor Michael Bachner. “If Mr. Marino was choking Mr. Netish, or using aggression against him, and Mr. Netesh believed he needed to use deadly physical force to protect himself, no jury in the world would convict.”

DeSommes is confident the clerk will be charged in her son’s murder, but her sights are set on a specific end goal.

“I do not want him to be incarcerated. I know that will ruin his life,” she said. Instead, she wants her son’s death to not have been in vain.

“Restorative justice is when the district attorney and the victim and the perpetrator and the perpetrator’s representatives come together and discuss the situation,” she said. “No one should be incarcerated at Rikers. It is a human atrocity.”

Marino’s funeral was planned for Saturday morning. DeSommes extended an invitation to the ex-inmates from Rikers that she might have assisted to serve as his pallbearers.

I was on a trip in Oregon – see “Quick Sips” link – when the news broke that Ballast Point had decided to leave its enormous 107,000-square-foot brewery in the Miramar area of San Diego.

Presently under the ownership of Kings & Convicts, Ballast’s strategy is to lower expenses by carrying out beer production in smaller establishments. This might be a financially sound move, but it’s certainly a regrettable situation! The widely known Sculpin IPA originated here, and now we’re witnessing a well-loved, nationally-recognized brewery dwindling in size.

This is the most recent setback for our local beer aficionados. Just two years prior, we had as many as 144 artisan breweries operating at 232 locations. Now, the count has reduced to 126 breweries and 220 locations.

Vince Vasquez, an independent sector analyst, observes that “No brewery has been spared from the trials of changing consumer preferences, inflation, hikes in labor costs and cost of living, as well as heightened competition, especially for breweries with an expansive distribution network.”

Still, that’s a fair number of breweries. Are any taking steps to survive, and even thrive, in these turbulent times?

Absolutely.

Here’s Vasquez again: “Some of the breweries I see doing well are focused more on onsite consumption, frequently rotating taps and an elevated customer experience.”

He named Pure Project “as a great example of all this.”

Omar Passons, a fervent advocate of the craft beer society, praised Kelsey McNair’s North Park Beer.

“… the distinguishing factor for North Park Beer, apart from its superb beer is the genuineness and authenticity that mirrors its founder,” expressed Passons through an email. “He has always maintained his aim to be a good neighbor and contribute positively to the community. I believe that this aspect is crucial to his endurance.”

Julie Wartell, an instructor of the course, “Craft Beer and the Urban Economy” at UC San Diego, emphasized the necessity of cultivating a wide-ranging audience.

“Of course, good beer places are followed by beer fans, but successful ones manage to capture the attention of people who are not strictly beer enthusiasts,” she stated.

They host trivia nights, running clubs, alumni associations, concerts and other non-beery attractions. Breweries large (Stone and AleSmith) and small (Deft and Duck Foot) maintain busy calendars of events.

These days, craft beer requires as much craft as beer.

In good times and bad, San Diego beer is a sure bet.

The World Beer Cup, one of the largest beer competitions anywhere, took place last month in Las Vegas. Our breweries captured 14 medals, improving on the 12 nabbed at the previous WBC.

The winners:

Coronado Brewing: gold, Nado, “international Lager” category.

North Park Beer (San Diego): gold, Ice-Fu!, “Hoppy Lager” category

Pizza Port Ocean Beach: gold, Junk in the Trunk Dunkel, “South German-style Dunkel Weizen” category.

Pizza Port Carlsbad: gold, 24th Annual Strong Ale Festival, “Wood- and Barrel-Aged Beer” category.

Battlemage Brewing (Vista): silver, Summon Ifrit, “American-Style Amber/Red Ale” category.

Craft Coast Beer & Tacos (Oceanside): silver, Chlllzner, “International Pilsner” category.

Culture Brewing (Solana Beach): silver, Kosta-busser, “Honey Beer” category.

Karl Strauss Brewing (San Diego): silver, Golden Stout, “Coffee Beer” category.

North Park Beer (San Diego): silver, Hop Fu!, “American-Style IPA” category.

Abnormal Beer (San Diego): bronze, Eddie’s Redux, “West Coast-Style IPA” category.

Craft Coast Beer & Tacos (Oceanside): bronze, XPA, “Australian-Style Pale Ale” category.

Fall Brewing (San Diego): bronze, Tora!, “International Lager” category.

Julian Beer: bronze, Dolphin of the Desert, “Belgian-Style Quadrupel” category.

Kilowatt Brewing (San Diego): bronze, OB Bubble Dubbel, “Belgian-Style Dubbel” category.

“Winning,” said San Diego Brewers Guild Executive Director Erik Fowler, “never gets old.”

Capitulation

From: Monkless Belgian Ales, Bend, Ore.

ABV (Alcohol By Volume): 8.1 percent

Style: Belgian-Style Tripel

Drink or dump: Drink. Capitulation’s fresh melon and strawberry aromas are irresistible, thanks to the use of Citra and Hallertau Blanc hops for dry hopping. With a bubbly and gently spiced profile, it feels surprisingly light on the palate. This beer is a real standout, earning a bronze medal at the 2024 World Beer Cup.

Venture

From: Sunriver Brewing, Sunriver, Ore.

ABV: 5.5 percent

Style: New Zealand-Style Pale Ale

Drink or dump: Drink. With its light body, Venture is easy to quaff. Moderately bitter, with the Nelson Sauvin and Superdelic hops kicking in during the sassy finish.

Electri-Fly

From: Wild Ride Brewing, Redmond, Ore.

ABV: 6.3 percent

Style: India Pale Ale

Drink or dump: Dump. This jammy IPA should be a hop bomb — the brewery claims it packs 60 bittering units — but any enticing bitterness drowns in the pudgy, sweet apricot body. Electri-Fly never takes off.

Rowe is a freelance writer.

A group of 10 women compete in a beer stein-holding competition during the 20th Annual World Expo of Beer on Friday, May 20, 2016 at Heritage Park in Frankenmuth. Katy Kildee | MLive.com

FRANKENMUTH, MI — Beer aficionados soon will tap into the dozens of beer taps set to flow in Frankenmuth.

The 2024 World Expo of Beer is scheduled for Friday and Saturday, May 17-18, at Frankenmuth’s Heritage Park. Hours are 5 p.m. to 10 p.m. Friday and 2 p.m. to 10 p.m. Saturday.

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Reuse Brew is a classic German lager with a twist — it’s made from recycled wastewater.

The beer is the result of a collaboration between the South German city of Weissenburg, American water tech company Xylem, and the Technical University of Munich (TUM). In particular, TUM’s Brewery and Beverage Technology department put their expertise to good use.

Even though the concept of a sewage brew might seem repulsive, Xylem assures that all harmful elements are filtered out before the malt, hops, and yeast are integrated.

Firstly, a machine infuses ozone into the wastewater. Then, the sludge is exposed to UV radiation and bombarded with hydrogen peroxide. Lastly, it is put through various carbon and nano filters.

This process removes 99.999% of all chemicals and contaminants. The end result is clean, fresh water that you can use to drink, water your plants, or…make beer.

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Reuse Brew is a Bavarian Helles — a traditional German pale lager beer. “It has a pleasant freshness that is complemented by a slight malty sweetness and a subtle bitter note,” Xylem’s Marlies Poppe tells TNW. 

“Reuse Brew isn’t just a beverage; it’s a conversation starter, sparking discussions about water conservation, resource efficiency, and the endless possibilities of sustainable brewing practices.”

While this might sound radical, turning wastewater into tap water is nothing out of the ordinary. NASA astronauts turn their pee into water to prevent the need for further resupply missions. Stricken by drought, California even approved its first standards for turning sewage into drinking water last year. 

If you think about it, we’ve probably all drunk wastewater at some point in our lives.

When you flush, your waste goes down a pipe to a treatment works. Here it is purified and then discharged into a river or lake. Eventually this very same water gets pumped back into a well for drinking once more.

Nevertheless, most people don’t think of it that way. The “yuck” factor of “toilet-to-tap” has prevented widespread adoption of wastewater recycling. Until now.

“The source of water should not determine its value, but rather its safety and quality,” said Professor Jörg E. Drewes of TUM.

Demand for water is higher than ever. But climate change is bringing worse droughts and extreme weather events that are disrupting supply. In the future, recycling wastewater may become the norm.

If you’d like to crack open a Reuse Brew yourself, Xylem will be serving the beer at the upcoming IFAT event in Munich, which runs from May 13 to 17. Cheers!

Update (09:45AM CET, May 8, 2024): This article previously, incorrectly, stated that Xylem would sell bottles of Reuse Brew. It will in fact only serve the beer, not sell it.

Siôn is a reporter at TNW. From startups to tech giants, he covers the length and breadth of the European tech ecosystem. With a background in environmental science, Siôn has a bias for solutions delivering environmental and social impact at scale.

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A judge examines a beer during The International Brewing Awards.

The International Brewing Awards have been recognizing the world’s best beers since 1886—the oldest beer competition in the world. The International Cider Awards were added in 2013.

Judging for the awards is conducted only by working professionals in brewing and cider making and awards are given after discussion and consensus, rather than scoring and averaging. Most beer awards are judged by a mix of industry professionals and trained judges, making the International Brewing Awards unique in having the beverages judged by other brewers and cider makers.

For the 2024 awards, 31 beer judges and nine cider judges from 15 countries evaluated almost 600 beers and over 100 ciders. Judges were selected from small craft breweries and cideries to the largest brewing companies in the world.

Ruth Evans, director of the awards and CEO of the Brewing, Food & Beverage Industry Suppliers Association which runs the awards, mentioned in a video interview that the longevity of these awards makes them a good indicator of the global trend in the beer and cider industries. She pointed out that the number of entries was lower this year due to the difficulties faced by the beer and cider industries. Conversely, during favorable years, the number of entries could be twice as many.

“We saw an increased number of entries from Japan and a decreased number of entries from Australia,” remarked Evans, revealing the contrasting directions the beer industry is taking in these countries. “There was a noticeable increase in entries for Non & Low Alcohol, while Strong Beer decreased. The Specialty Beer category remained strong, thanks to the consistent outstanding performance by Japan.”

The International Brewing Awards and The International Cider Awards publicized their 2024 trophy winners on May 1. The winners were selected from the 30 gold-medal winning beers and 13 gold-medal winning ciders that were announced previously on March 22. Trophy winners are determined by the collective panel of judges, unlike the medals which are awarded by panels of six judges. The 2024 trophy winners include:

International Smallpack (cans or bottles) Lager Competition — Kirin Ichiban, Kirin Holdings Company of Japan

International Keg Lager Competition — Capital Dry Hopped Lager, Windsor & Eton Brewery of the United Kingdom

International Smallpack Ale Competition (two trophies awarded) — Barley Griffin, BentSpoke Brewing Co of Australia and Samuel Adams Wicked Hazy, Boston Beer Company of the United States of America

International Keg Ale Competition — Drovers Hazy Session IPA, Round Corner Brewing Ltd. of the United Kingdom

International Cask Ale Competition — WORK, Forest Road Brewing Company of the United Kingdom

International Non & Low Alcohol Beer Competition — Free Damm, Damm S.A of Spain

International Specialty Beer Competition — Jazzberry, Spring Valley Brewery of Japan

International Dark Beer Competition — NAMA-KADO Smoked Oyster Stout, Isekado Brewery of Japan

International Strong Beer Competition — Tsingtao Legend, Tsingtao Brewery Co. Ltd. of China

International Classic Cider Competition — Original Gold, Portland Cider Company of the United States of America

International Flavored Cider Competition — Ros, Stonewell Cider of Ireland

International Innovative Cider Competition — Phantom Of The Orchard LO-ALC 1% Cider, Cotswold Cider Company of the United Kingdom