Beer-articles 930

Ed Ostberg looking over a brewery blueprint at his office on County Line Road.

A new microbrewery, Upper Hudson Brewing Co., plans to make its mark in Queensbury despite a series of zoning hurdles.

If approved, Upper Hudson aims to be a wholesale brewery that contracts with small, regional breweries, to brew and can their beers for sale to restaurants or in cans on-site.

Upper Hudson will also have a tasting room with about six tables.

“We’re going to do a real cross range of beers,” Owner Ed Ostberg told The Post-Star. “I have a spruce tip ale which is my version of what they served the Revolutionary Era soldiers. We also do stouts, porters. We do some really good German and Czech-style pilsners. We can brew pretty much anything.”

The plan is to renovate an existing industrial building that sits on 22 acres of land at 639 County Line Road near the Warren County airport in Queensbury.

“The primary use will be for production, there are plans for a small tasting room, but the primary use will be to produce beer,” project engineer Erik Sandblom said at a recent Planning Board meeting.

Before brewing or renovations can begin, however, the site must first undergo site plan review and a zone change to have microbreweries as an allowable use in a Commercial Light Industrial zone.

“They’re essentially just bouncing me between zoning, planning, and the local town board,” remarked Ostberg, commenting on the tough development proceedings.

While the state of New York permits microbreweries to be situated within Industrial zones, the Town of Queensbury does not, a fact Ostberg finds especially aggravating given that Adirondack Winery operates under an industrial zone.

“It’s virtually similar when you substitute wine with beer,” stated Ostberg.

Ostberg, who has been running Design Function, Inc. for approxiamtely three decades, owns the current building on County Line Road. Design Function, Inc. is a company that designs and fabricates commercial graphics for museum exhibits and trade conventions.

According to Ostberg, Design Function plans to slightly reduce operations at a lower level of the building to accommodate a brewery on the top floor.

For several years, Ostberg has been working on his brewery project. This includes an unsuccessful attempt to set up a venue in downtown Glens Falls. Ostberg estimates that, upon approval, it would take approximately six months to transform the County Line Road building into a brewery.

Prior to the COVID-19 pandemic, Ostberg purchased ten 10-barrel fermenters and two 20-barrel fermenters from Paradox Brewing in Schroon Lake.

Ostberg stated, “Paradox built a brand new brewery, and we bought their original brewery. I have all the necessary brewing equipment, including pipes, pumps, control systems, and a steam generator for the brew kettle. The only thing missing is packaging.”

Ostberg plans to work with a mobile cannery service to pack his goods onsite before distributing them to various destinations, according to him.

The size of Upper Hudson will be about half of Common Roots Brewing in South Glens Falls, which runs on a 20-barrel system and has built a reputation in the area. The production’s size implies that it will produce minimal noise and odors, says Sandblom.

Ostberg notes that the byproduct waste from the brewing process, including used grains, will be packaged in totes and transported to a nearby farm for chicken and livestock feeding.

The project received a positive review from the Queensbury Planning Board, which found no negative environmental effects. It also recommended to the Town Board a zoning change to permit microbreweries in the Commercial Light Industrial zone.

When Upper Hudson Brewing goes before the Queensbury Town Board has yet to be determined, according to Ostberg.

Luke Mosseau is a reporter who covers Queensbury, Lake George and northern Warren Coutny. His beats are Business, Planning and Housing. Contact: 518-742-3224, lmosseau@poststar.com.

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Plenty of events are happening in Grand Rapids this weekend, including New Year’s Early Eve at the Grand Rapids Children’s Museum, a Grand Rapids Griffins game and a NYE Beer Tour. (Joel Bissell | MLive.com)Joel Bissell | MLive.com

GRAND RAPIDS, MI – The countdown till the new year is officially on this weekend with Grand Rapids area locals and out-of-town guests already planning their best glitzy outfits for an awesome night out.

Whether you’re popping champagne with friends or watching the ball drop with family, there are plenty of events happening in Grand Rapids, including New Year’s Early Eve at the Grand Rapids Children’s Museum, a Grand Rapids Griffins game and a NYE Beer Tour.

Keep scrolling to find five fun things to do this weekend, from Dec. 29-31.

1. Holiday Hikes and Hugs (with goats)

Join Dreamgoats at 10594 Burton Rd. in Belding for the Holiday Hike and Hugs with a chance to meet some cute goats.

From 2-5 p.m., all are welcome to choose one hour to sip on some hot cocoa while warming up with some goat hugs next to a crackling bonfire or joining them on a wintry wonderland walk.

Guests also have the chance to donate their Christmas trees while they’re still green.

Tickets are $20 per adult, $10 for kids under 12 and free for kids under two. There will also be Soap n Goat swag for sale after the event.

Purchase tickets and book a time slot here.

2. New Year’s Early Eve

Bring the kids to Grand Rapids Children’s Museum’s New Year’s Early Eve celebration at 11 Sheldon Ave. NE.

From 5-8 p.m., parents can expect plenty of hands-on activities for the little ones, including a magic show, glitter booth, photo booth, music, dancing, snacks and much more.

Tickets are $25 for general admission and $15 for members.

Learn more here.

3. Grand Rapids Griffins

The Grand Rapids Griffins take on the Cleveland Monsters starting at 6 p.m. on New Year’s Eve.

Following the game at 130 W. Fulton St., fans can enjoy an indoor fireworks show and open skate on Van Andel Arena ice.

Ticket prices vary. Learn more and purchase tickets here.

4. Cedar’s New Year’s Springing Eve Ball Drop

Come spring in the new year in downtown Cedar Springs for the city’s New Year’s Ball Drop on Sunday, Dec. 31.

From 9 p.m. to 12:30 a.m., guests can expect a fun night as the community bids farewell to 2023 between Cherry Street and Maple Street.

There will be shopping events at local businesses, an illuminated dance contest, drinks in the social district, a live radio broadcast from WGLM Radio Station, and much more.

Learn more here.

5. NYE Beer Tour

Grand Rapids Beer Tours invites those 21 and over to a fun night of bar hopping as the city rings in the new year on Dec. 31.

From 2 p.m. – 6 p.m., various Grand Rapids breweries and bars will be participating, offering up everything from a strong IPA to tea-infused ales and Michigan craft beers.

The tour includes 10 large samples of beer, a brewery tour, and transportation to and from the breweries with a knowledgeable beer tour guide. Stops include:

Tickets are $65 and can be purchased online.

Want more Grand Rapids-area news? Bookmark the local Grand Rapids news page or sign up for the free “3@3 Grand Rapids” daily newsletter.

Read more:

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Orem’s Diner on Danbury Road in Wilton, Conn., on March 9, 2020. The owner of Orem’s Diner, Demetri Papanikolaou, also belongs to the group of owners that runs Twelve Gods Brewery and supports the proposed ordinance change.

WILTON — The town of Wilton is a small step away from approving an ordinance amendment that may allow craft breweries to retail alcohol in Wilton. The final decision rests in the hands of the residents of the town and will be made soon.

In August, the trio that owns the Twelve Gods Brewery in Wilton, which is currently a distribution-only business, submitted a request to the town’s Board of Selectmen. They have asked to consider an ordinance alteration that would enable a brewery in the town to retail the beer on-produced for both consumption on the premises and takeout.

Post a public hearing which was well received on the proposed adaptation, the town’s Board of Selectmen voted unanimously at a meeting held on the evening of Tuesday, Dec. 19, to allow the ordinance alteration.

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The final step will be a vote by the public at a Special Town Meeting scheduled for 7 p.m. Tuesday, Jan. 9, at Wilton High’s Clune Center auditorium on 395 Danbury Road.

Residents will also have another chance to speak up on the issue before the vote is taken. For the proposal to be approved, a minimum of 50 Wilton registered voters must be present at the meeting, with a simple majority vote needed to pass.

“There seems to be no opposition at this point; the town is ready for this,” First Selectwoman Toni Boucher said. “Restaurants in town are allowed to sell alcoholic beverages. But Twelve Gods Brewery doesn’t sell food, so it doesn’t fall into the category of a restaurant.

“Breweries are not addressed in the current town ordinance. Everyone who spoke at the public hearing had positive things to say and made good arguments for it. I see this as a positive move,” said Boucher, who took over as first selectwoman in December.

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The legal notice from town poses the question: Shall the proposed amendment to Chapter 8, Article I of the Wilton Code of Ordinances, “Sale of Alcoholic Liquor” adopted by the Board of Selectmen on December 19, 2023, be approved?

The proposed amendment would allow breweries that have received a brewery permit from the state to manufacture and sell beer in the town of Wilton for on-premises and off-premises consumption; establish hours of operation for on-premises retail sales that are the same as those in restaurants in town; and set hours for off-premises retail sales that are the same as those for package stores located in town.

Four members of the public spoke at the Dec. 19 public hearing, with Demetri Papanikolaou, one of the owners of Twelve Gods Brewery, summing up what everyone said and adding his experience as a brewery owner.

“This is a unique opportunity for our community; it aligns with the values of making Wilton a special place to live,” said Papanikolaou, who also owns Orem’s Diner in town. “Endorsing this ordinance change will allow breweries to contribute a fair amount to our local economy and open things up for job creation.

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“Craft breweries are known for their unique flavors and creative expressions adding to our cultural landscape,” he said. “It’s a step toward nurturing a vibrant and inclusive community. They are social hubs that bring people together, creating a new space for community gatherings and fostering a sense of belonging and camaraderie.”

If the town votes to approve the ordinance change to allow breweries to sell their products for consumption on and off premises, the breweries must follow the state and local hours for such sales. In Wilton, the local law limits the sale of alcoholat the end of the day to one or two hours earlier than the state law, depending on the day.

In the year 1993, the duo of Lee Doxtader and Scott Stamp, two ambitious entrepreneurs, launched a restaurant equipped with a brewery. They set it up in a mall strip in Grantville and named it after what would later come to be globally recognized for its premium brews – San Diego Brewing Company. At the time it was among only a few beer production establishments within the county and was in good company with Karl Strauss, Pizza Port, and San Marcos Brewery & Grill.

The restaurant, having its location near to spots like Jack Murphy Stadium, SDSU, and the activity-hub that is the Mission Valley area of the city, gave many locals their first experience of beer produced on-site. House creations such as their Blueberry Wheat and Old Town Nut Brown were quite a hit and the 50-tap list introduced customers to classic European beers and the stellar creations of early American craft-beer pioneers. This often initiated a journey for casual drinkers leading them to a newfound love for beer.

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Tyson and Kristina Blake’s fondness for the liquid art stems from their mutual connection to the Grantville mainstay.

They moved from upstate New York in 2001, with Tyson securing employment at San Diego Brewing. Kristina joined him in 2003, and their shared love for craft beer, as well as each other, grew stronger there. The couple, energetic and outgoing, initiated a series of beer-pairing dinners that proved both delicious and informative, fostering community growth among newer members of San Diego’s rapidly expanding beer community.

In the subsequent decade, the Blakes tied the knot and transitioned away from San Diego Brewing to carve their own niche in the beer and hospitality industry. Presently, they are the proud co-owners of O’Brien’s Pub in Kearny Mesa, The Pub at Lake Cuyamaca, and West Coast Smoke & Tap House in La Mesa. During a conversation with Bob and Lisa Townsend at the Tap House, San Diego Brewing — a place of sentimental value to the Blakes — was nostalgically discussed.

The Townsends, like the Blakes, have cherished recollections of their time at San Diego Brewing during the early 2000s. Also, like the Blakes, the Townsends possess significant experience in managing time-honored eateries. Since 2016, they have operated their family enterprise, the San Diego Chicken Pie Shop in North Park, which has been serving customers for 85 years. So when the chance came up to buy San Diego Brewing, they instinctively sought the Blakes as partners in the venture.

On November 1, precisely three decades after San Diego Brewing first welcomed patrons, a small but significant celebration was held as the Blakes and Townsends received the keys to the brewpub. Many stalwarts of the brewing industry, some visiting for the first time in years, came in to toast the rejuvenation of this long-established business.

Despite being a revered name among local beer aficionados, San Diego Brewing has struggled to stay contemporary within the evolving craft beer scene. The menu, selection of brewery’s unique beers, and interior decor have mostly remained stagnant over the past ten years, apart from the addition of roll-up doors for temporary outdoor seating during the pandemic. The new owners recognized the necessity to refresh the brewpub and bring it into the present, embracing the challenge regardless of the extensive effort required.

The immediate plan for the owners is to navigate through the bustling holiday and football seasons, and then the NCAA basketball tournaments in March, before temporarily closing the brewpub for renovations. These amendments will involve modifying the dining room setup, implementing new lighting, and building a permanent outdoor patio. However, the changes will not be limited to merely aesthetic ones.

The head brewer, Matt Navarre, while continuing to brew some of the classic house beers of San Diego Brewing, is also inspired to explore a range of beer types, from traditional ales and lagers, to the contemporary India pale ales and stouts with new and innovative ingredients and methods. Furthermore, the owners have procured a nearby warehouse to house a packaging setup, which would enable San Diego Brewing to offer products for takeout and small-scale distribution to local stores, which includes the upcoming San Diego Hard Seltzer Company.

The menu will also be updated to include new dishes that fit within the pub-grub category — pizzas, burgers, sandwiches, soups, salads — but include more worldly, contemporary ingredients and complex flavor profiles. Off-menu specials (a “SoCal wedge” salad, and sandwiches packed with red-wine-braised beef and succulent pork belly) have provided sneak peeks of what the new bill of fare may look like.

That said, ownership understands that in assuming control of an eatery with so many established regulars, there are some items that are iconic. They weren’t certain which, thus they recently conducted a survey on social media to gauge followers on their preferred dishes. Consequently, items such as San Diego Brewing’s beer-cheese soup and boneless chicken wings will remain on the menu.

The Blakes also plan to revive their beer-pairing dinners, a tradition that continued at O’Brien’s Pub since Tyson’s departure from San Diego Brewing to assume the role of the general manager there in 2010. The special-event series has bolstered his reputation as one of the foremost culinary practitioners where beer-infused and beer-paired dishes come into play.

Even at this early stage, San Diego Brewing’s new ownership has managed to excite die-hard beer fans — even those who had written off this long-standing institution — for what lies ahead and are keen to support a comeback for one of the earliest local, independent beer strongholds in the county.

Brandon Hernández is founder of San Diego Beer News (www.sandiegobeer.news), a site providing daily coverage of the county’s brewing industry, a beat he’s covered for 17 years. Follow him @sdbeernews or contact him at brandon@sandiegobeer.news

We are just days from 2024, so let’s review 2023, with most of the following data courtesy of the Brewers Association, a not-for-profit trade association dedicated to small and independent American craft brewers.

It would appear that the past year was a mixed bag for craft brewing. While year-end final numbers are not quite available yet, indicators point to production being down in 2023, which would be the first time (not counting the COVID-flattened 2020) that independent brewers have seen such a decline.

Craft beer also saw an ongoing shrinkage of market share in the alcoholic beverage category. The BA attributes this decline to several factors, including pricing, demographics, and marketing/branding. Bart Watson, chief economist for the Brewers Association, still put a positive spin on the middling news.

“While many individual businesses are struggling, there is good news in the continued overall popularity of the category. Yes, things are more challenging, but independent brewers still sell more than one out of eight beers in the United States; beer drinkers spend roughly one out of four of their beer dollars on a beer from a small and independent brewer; and the industry remains a source of jobs and community across the country,” he said in a statement.

Two prominent factors appeared again, contributing to the complexity in the craft beer industry: supply chain complications and issues related to climate change. Despite supply chain difficulties being somewhat less drastic than prior years, ongoing disruptions caused by climate change posed hardships for brewers throughout the year.

The environment influenced two primary ingredients used in brewing: barley and hops. The North American barley yield in 2023 exceeded 2022’s harvest, but still fell below the average of the past five years. Barley suffered from both below-average rainfall and above-average heat, particularly in Canadian prairie provinces and certain areas of Montana.

Although American hops production experienced fewer disruptions, the production of European hop varieties declined. Reflecting the broader trend of the year, it was a case of one step forward and one step back.

Nonetheless, a proposed bill – the United States Postal Service (USPS) Shipping Equity Act – could make a significant difference for craft brewing. This legislation aims to provide USPS with permissions equivalent to those of private carriers, allowing them to deliver alcohol in states where such delivery is legally permitted.

“While the Brewers Association, along with state guilds, will continue to fight for additional market access in areas such as direct-to-consumer shipping, many of craft’s current challenges will require new strategies to reach new and existing customers in new occasions with new flavors and innovations,” Watson said. “To grow in 2024, small brewers can work to take share within the same pie or grow the pie in new ways.”

This makes the legislation beneficial to breweries, consumers and the postal service.

That sounds like a win-win-win to me.

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Fresh pumpkin soup is the perfect nutrient-rich comfort food for a chilly day or when you’re feeling under the weather. However, pumpkin is a pretty bland-tasting vegetable; boost the flavor by adding some beer to your next batch. Beer’s rich, earthy flavor will take your pumpkin soup from flavorless to mouthwatering. Beer is often used in soups and stews to add a nutty and savory flavor that pairs perfectly with earthy vegetables like pumpkin, potatoes, onions, carrots, and squash.

If you’re concerned that the beer will turn your wholesome pumpkin soup into a high-calorie dish, don’t worry — cooking with beer can provide some nutritional benefits if done correctly. According to nutrition expert Toby Amidor, M.S., R.D. (via Self),”A 12-ounce bottle of regular beer has about 150 calories, but if you examine it closely… you will find it contains a multitude of B vitamins, magnesium, phosphorus and selenium, among others, so beer is not just an empty calorie food.” Amidor also explains that food tends to lose nutrients when heated, “but with beer those will uphold because the alcohol will dissipate first.”

So, in addition to adding rich, delectable flavor to your pumpkin soup, beer might add to the wealth of nutrients pumpkin soup delivers; this ingredient is loaded with antioxidants, beta-carotene, and vitamins A, C, and E.

Read more: 14 Liquids To Add To Scrambled Eggs (And What They Do)

When cooking with beer, certain types might work better for certain dishes. Generally, the beer’s color and robustness should match the dish’s richness. In other words, opt for a light beer or lager when you cook something like soup, chicken, or seafood (for example, beer-battered fish). Darker ales, however, are typically better suited for robust dishes like beef stew or as a marinade for steak, venison, and lamb. Lighter ales and lagers are generally a safe bet for all beer-infused recipes; refrain from using IPAs in your cooking, as this hoppy beer will make your dish taste super bitter.

With pumpkin soup, you can play it safe with a lager or light ale. Or, opt for a pumpkin beer (which can range from light to dark) to add some spice to your soup. Many pumpkin beers are made with spices like nutmeg, cinnamon, and cloves, which boost your pumpkin soup in the same way these seasonal spices flavor pumpkin pie. Whatever type of beer you choose, a good rule of thumb is to cook with beer you would most enjoy drinking straight from the bottle or can.

Indeed, alcohol doesn’t entirely burn off when cooking, but it’s unlikely you will feel any intoxicating effects from cooking with beer since the alcohol content is so low. Even so, some people might not want to cook with beer or other alcohol for various reasons. If that’s the case for you, there are alternative ways to add flavor to your pumpkin soup that you might want to try.

In the cooking subreddit, Redditors shared their secrets for making ultra-flavorful pumpkin soup, which included adding ingredients like coconut milk, bacon, Granny Smith apples, goat cheese, and caramelized onions. For a spicier version, try a spoonful of red curry paste. You can also incorporate autumnal spices like nutmeg, cinnamon, cayenne pepper, sage, and plenty of salt.

The home cooks also advised roasting the pumpkin before it goes into the soup. One user explained the benefits of roasting: Some of the water content cooks out, which keeps the soup from being overly watery. Plus, roasting vegetables creates a caramelized char you can taste. Another commenter claimed canned pumpkin can be spread out on a baking sheet with oil and roasted under a broiler if you don’t have fresh pumpkin. In short, adding lots of baking spices and coconut milk, roasting fresh pumpkin beforehand, and incorporating some beer are all effective ways to make the best-tasting pumpkin soup possible.

Read the original article on Daily Meal.

Ryan Girdusky, founder of the 1776 Project PAC, and Seth Weathers, CEO of Conservative Dad’s Ultra Right Beer, engage in a discussion on ‘The Bottom Line’ regarding their fundraising initiatives aimed at addressing the widespread confusion in school boards.

A beer company that identifies itself as “anti-woke”, which gained popularity after Bud Light promoted transgender influencer Dylan Mulvaney, reports that a recent campaign has successfully raised a notable sum for the Riley Gaines Center, a group dedicated to preserving women’s sports.

Teaming up with women’s sports activist, Riley Gaines, Conservative Dad’s Ultra Right Beer worked on their “Real Women of America” 2024 Calendar. According to the group, this is the first calendar of its kind, designed to “specifically highlight the most attractive conservative women in America”.

In conjunction with this campaign, the company pledged to donate 10% of its calendar sales earnings to the Riley Gaines Center. The aim of this move is to guard women’s sports against the “extreme leftist ideology aiming to dismantle women’s athletics”.

Gaines informed FOX Business that the campaign has been fruitful, accumulating $20,000 for her entity.

ANTI-WOKE BEER COMPANY PARTNERS WITH RILEY GAINES TO INTRODUCE ‘REAL WOMEN OF AMERICA’ CALENDAR

Collegiate swimmer Riley Gaines and actor Peyton Drew collaborate for Conservative Dad’s Ultra Right Beer Advertisement Campaign. (Reported by Conservative Dads Ultra Right Beer / Fox News)

“I am honored to announce that this calendar has already gathered $20,000 for our institution that endeavors to guard women’s sports against harmful woke ideology,” stated Gaines.

“We need more companies like Conservative Dad’s Ultra Right Beer who are unafraid to boldly support conservative causes like ours!” she added.

According to the Riley Gaines Center’s website, the group “identifies and recruits those targeted by the left” and “trains them to fearlessly, relentlessly, and eloquently defend America’s founding principles and to become powerhouse leaders who work in positions of influence to keep America true to those principles.”

Dana Loesch, a conservative radio host also featured in the calendar, told FOX Business that she’s “proud” to help an organization “that uplifts and celebrates actual women as they deserve.”

BUD LIGHT SUFFERS BLOODBATH AS LONGTIME AND LOYAL CONSUMERS REVOLT AGAINST TRANSGENDER CAMPAIGN

Conservative Dad’s ‘Real Women of America’ 2024 calendar. (Conservative Dad’s Ultra Right Beer)

Conservative Dad’s Ultra Right Beer released its

limited-edition pinup calendar

to the public on Dec. 6. It features several conservative women, among them Gaines, Loesch, Kim Klacik, Sara Gonzales, Ashley St. Clair, and Peyton Drew. In addition, Gaines contributes to

OutKick.

“We’ve entered a ridiculous era where it’s ‘controversial’ to state that men can’t be women,” said Seth Weathers, CEO of Conservative Dad’s Ultra Right Beer, at the calendar’s launch. “This calendar serves to remind us that men can never substitute the beautiful women of America.”

“Beer companies used to represent superb beer, American patriotism, enjoyment, speedy cars, and visually appealing real women,” Weathers stated. “We’re reviving all these elements, but in an even better way.”

Ultra Right was initiated following a viral video posted by Weathers on Twitter to counter Bud Light’s contentious campaign, spotlighting the transgender activist Mulvaney. The beer, comprising only four ingredients, is advertised as “100% woke-free.”

CLICK HERE TO READ MORE ON FOX BUSINESS

With over 46 million views, Weathers’ video created some friction. The right-wing businessman once told FOX Business that he remains unaffected as receiving objections from the left is “part of the job.”

Contributors to this report include FOX Business’ Aubrie Spady, Kyle Morris, and Matteo Cina.

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As I reflect on the past year, two beers stand out as the most memorable of 2023. While they might not have been the best, the memories associated with these beers are still fresh in my mind.

The first one: was a double IPA from Barrelhouse Brewing in Paso Robles.

Yes, it was delightful, but since tasting this particular brew, I have had the pleasure of sampling countless other beers that were just as impressive. However, none of them were enjoyed in a more magical setting.

The experience of sipping on Big Sur Double IPA while eating al fresco above Ragged Point, a breathtaking bluff on the Californ Central Coast, was an unforgettable delight to the senses.

The second: Blonde Cream Ale at the Carlsbad outlet of Shoots Fish & Beer. Although the beer was good rather than great, something exceptional is being done by Shoots’ owner, Chris Slowey.

When I met with him in October, he explained, “Our beers are designed around our menu.”

The menu is predominantly seafood-driven.

Slowey mentioned, “This is delicate food. You don’t want a beer that overpowers the palate.”

Shoots features both an imperial IPA and a West Coast IPA, staples in San Diego County’s beer scene. However, they also focus on lighter brews such as a refreshing Japanese lager and the noted cream ale.

The two beers that made a significant impression on me had unique characteristics, but both resonated at that specific time and setting. The first beer elevated an amazing environment, whilst the second perfectly accompanied my seafood lunch.

Navigating the consumer landscape was quite a daunting task for craft breweries in 2023.

Breweries faced soaring ingredient prices, escalating payrolls, and a rapidly growing competition from alternative alcohol options including seltzers, ciders, kombuchas, and craft cocktails.

Furthermore, a significant number had to contend with increased loan interests that financed new machinery and sampling lounges.

“I believe economic factors outweigh seltzers, mixed drinks, and any other elements in the alcohol market as the primary worry,” opines Tom Nickel, proprietor of Julian’s Nickel Beer and O’Brien’s Pub situated in Kearny Mesa.

“Absent customers and feasible methods to manage debts, none of us can maintain a business.”

This is not an exaggeration. As per the reportage by Brandon Hernandez in this publication around September, at least 17 local breweries had shut down that year.

Several established breweries made stride in recent years. In 2023, Ballast Point inaugurated a tasting room and kitchen in San Francisco while Karl Strauss launched an “outpost” in San Marcos. Mission also opened a tap room located in San Diego’s Kensington neighborhood, and Sorrento Mesa’s Gravity Heights announced an forthcoming branch in Mission Valley.

In 2024, the trend of new breweries opening will persist, with the most successful finding unique strategies to differentiate themselves in a region already inhabited by over 150 competitors.

Right after my coverage on Modern Times’ revamped coffee operation, I learned that another brewery is plunging into this caffeinated field. Currently offering a specialty coffee selection online, Stone Brewing aims to vend beans and ground coffee in physical stores the following year.

There’s a Black Label line of single-origin coffee, plus several inspired by Stone beers: Xocoveza, Buenaveza and — naturally — Arrogant Bastard.

Now: Tickets are on sale for Pure Project’s 8th anniversary party from 1 to 5 p.m. Jan. 27. General admission tickets, priced at $30, include six drink tokens. purebrewing.org

Dec. 31: Blind Lady Ale House hosts its annual Belgian New Year’s Party, hoisting Belgian beers as 2024 begins in Brussels, or 3 p.m. Pacific Standard time at 3416 Adams Ave, San Diego.

Big Tings

From: Original 40, San Diego

ABV (Alcohol By Volume): 9 percent

Style: Double IPA

Drink or dump: Drink. I often avoid double IPAs, as the extra alcohol too often dulls the bright and assertive quality of the hops. While Big Tings teeters on the far edge of double IPA booziness — at 9 percent, it’s almost a triple — it provides big hop flavor over a solid malt base.

Xocoveza

From: Stone, San Diego

ABV: 8.1 percent

Style: Imperial Stout

Drink or dump: Drink. A seasonal treat since 2014, Xocoveza marries traditional stout notes (strong coffee, dark chocolate) to flavors inspired by Mexican hot chocolate (cinnamon, pasilla peppers, vanilla, nutmeg). Unexpectedly, I also picked up some fresh cherry accents. A complex and pleasing brew.

Crouchback King

From: Kings & Convicts, San Diego

ABV: 5 percent

Style: Pale Ale

Drink or dump: Dump. Citra hops deliver faint echoes of tangerines and peaches. This light-bodied beer pulls its punches. There’s nothing objectionable about this King, but neither is there anything memorable.

Rowe is a freelance writer.

Last week, for the first time in my life, I bought a whole pomegranate.

My face must have showed immense pride. I wanted to share this moment with the grocer as they input the code — 3440. Unfortunately, I was using the self-checkout.

The decision to buy a pomegranate was part of a personal quest to eat more fruits in season. Until late November, it had all been about the apples. Now, I’ve diversified to pomegranates and satsuma mandarins.

Before delving further, let’s clarify that this is not an article about nutritious nibbles; it’s a piece about yuletide beverages, specifically festive brews.

During the Christmas period, you witness a wide variety of options ranging from the robust, ageless, comforting beers to the most gimmicky combinations of peppermint, eggnog, and hot chocolate, yet they remain endearing despite their gimmicks.

We consume seasonal fruits since they’re at their peak freshness. Festive beers are novel in a distinct way: they symbolize a brewer’s creativity, encapsulating the tastes and sentiments of the season and reviving familiar images, flavors, and aromas that are called forth only around this time by tradition and nostalgia.

Unlike wine, I don’t intend these brews to accompany specific dishes, although some might complement your Christmas feast quite well. I prefer to savor them based on the memories they conjure up in my mind, even ones dating back to times prior to my legal drinking age.

This roundup has to start with an American classic, a celebration of the hops that helped launch this craft beer thing, and an IPA that, with its ruby red label depicting a cozy, snow-covered log cabin, rings in the holidays.

For 42 years, the pioneering California brewery Sierra Nevada has put out the fresh-hopped “Celebration,” originally named in 1981 not for the holiday season but the September harvest season. The beer stands as the earliest, if not longest-running example of the American-style IPA. No orange juice haze. No mango or melon. Pure pine and caramel malt.

Sierra Nevada uses minimally processed hops — Cascade, Centennial and Chinook — keeping the whole-cone for the brew rather than having them chopped or pelletized.

“The whole-cone hop version is not only a nod to traditional beer brewing techniques, but it’s believed that whole-cone hops retain extra intensity and flavor and therefore impart more genuine hop character to the final beer,” communications director Ashlee Mooneyhan told me.

In September, the Sierra Nevada brewing team traverse the Pacific Northwest collecting hops for the Celebration beer, rushing to get them back to the brewery to retain all their fresh flavors.

“Upon arrival of the hops at the brewery, the diligent team jumps into action, preparing the unique equipment needed for dry-hopping this particular beer”, said Mooneyhan. “Despite being one of the most labor-intensive brews Sierra Nevada creates, it’s also one of the most awaited and talked-about beers annually.”

About three Thanksgivings ago, Christian McMahan, the co-founder of Double Down, realized his love for peppermint, given it was accompanied by chocolate. Someone brought peppermint bark to his home, a treat that completely captivated him.

“I promptly researched it, diving into its historic creation by Williams-Sonoma and its immense popularity in the US,” said McMahan about the delicacy. “The following Monday started with a conversation with our Head Brewer Brian Wells, where we concluded ‘we need to figure this out’.”

The “it” that McMahan and Wells finally cracked was the secret to creating the perfect peppermint-chocolate beer. They discovered that by brewing a stout with consecutive layers of dark chocolate, and bouncing it off with a fresh peppermint note for balance.

When you request “Peppermint Bark” at the Double Down’s Worcester taproom, which is connected to Peppercorn’s Grille & Tavern on Park Avenue, what you receive is a glass with a chocolate-enriched rim rolled in finely crushed peppermint candies.

Greg Carlson, the chief brewer at Redemption Rock, prefers beers that are strong and have a pronounced malt taste, especially around the holiday season.

Carlson was on a mission to find a lager to include in Redemption Rock’s December lineup. He found his muse in Biere de Noel, or Christmas beer, which is alternatively an ale. In keeping with tradition, brewers would announce the release of these special beers ahead of the holidays, as a token of celebration. These beers would often have a distinctive taste – either being quite rich or having a spicy note to them. Despite this, most of these special brews tend to be ales.

Carlson crafted Biere de Fete using the distinctive features of a Christmas ale, resulting in a tantalizing, malt-rich lager.

“Its aroma is distinctively spicy, complemented by full-bodied flavors of dark fruit and toffee. It provides just the right amount of sweetness and power to delight you during the festive season, without becoming overpowering, as that’s not our brewing style,” he mentioned.

The spice mix for Biere de Fete is locally sourced from Worcester’s SpiceNectar. They operate from the Worcester Food Hub, preparing a unique, hand-roasted combination of four spices: Ceylon cinnamon, cardamom, clove, and black pepper.

Dark, spiced Winter Warmer ales can invoke a yearning for a snowstorm, giving you an excuse to stay indoors – maybe perched on a wooden bench in a Barre barn — observing the snowfall, cherishing the tranquility.

Stone Cow has acknowledged the historic English tradition of wassail. This beverage, traditionally made from hot mulled cider, wine, or ale and sprinkled with spices, was shared from one household to another. Giving a wassail to your neighbor, Stone Cow co-founder Sean DuBois said, signified an omen for a bountiful harvest—an act the farm brewery highly values.

The Winter Wassail, attractively bottled, is brewed with distinct flavors of cinnamon, ginger, and cloves, and then aged for a year nestled in American oak whiskey barrels accompanied by orange peel, cranberry, and honey.

The conclusion of my write-up occurs where I usually initiate the festive season with a bottle of Tröegs blend of cherry, honey and spice ale poured into an ornate chalice that I slowly sip while garnishing the Christmas tree.

Perhaps I joined the Mad Elf fan club a bit late, or perhaps my timing was perfect. In any case, this beer is meant to be enjoyed in the spirit of celebrations, brushing aside any worries or qualms.

The Pennsylvania brewer made the first batch of Mad Elf in 2002, and it proved mischievous from the outset.

Founders Chris and John Trogner retired for the night after adding the cherry and honey to the mix, according to Jeff Herb, Tröegs’ marketing and communications coordinator. When they returned, they found about half the batch spilling down a drain, with the fermentation cellar covered in a foamy mess.

“That didn’t deter them, though,” shared Herb. “They bottled it, and the rest is history. The Mad Elf is one of the beers that really helped put Tröegs on the map.”

The early recipe for Mad Elf called for 300 pounds of honey. Today, the recipe requires a whopping 25,000 pounds, harvested from the same beekeeper in Carlisle, Penn., and combined with five varieties of tree-ripened cherries.

The honey and cherries are paired with chocolate malt and a spicy Belgian yeast for the cheeriest beer — and at 11% ABV it will leave you cheery — you’ll find.

This article originally appeared on Telegram & Gazette: Beyond Beer: Five festive beers to help raise your holiday spirits

Founder of 1776 Project PAC, Ryan Girdusky, along with the CEO of Conservative Dad’s Ultra Right Beer, Seth Weathers, deliberated on their ongoing fundraising efforts aimed at eradicating extreme viewpoints from school boards. This discussion took place on ‘The Bottom Line’.

The beer company, Conservative Dad’s Ultra Right Beer, describes itself as “anti-woke”. It gained prominence after Bud Light promoted transgender influencer Dylan Mulvaney. The beer company launched a recent campaign which has so far raised a significant amount of money for the Riley Gaines Center, committed to safeguarding women’s sports.

Conservative Dad’s Ultra Right Beer collaborated with Riley Gaines, a women’s sports activist, to produce the “Real Women of America” 2024 Calendar. This project, as mentioned to FOX Business, is the first-of-its-kind calendar featuring prominent conservative women from America.

In line with this campaign, 10% of revenue from calendar sales has been pledged to the Riley Gaines Center. This donation strives to fortify women’s sports against radical leftist notions aimed at disrupting women’s athletics.

Gaines informed FOX Business that the campaign has been triumphant and managed to gather $20,000 for her group.

THE ANTI-WOKE BEER COMPANY COLLABORATES WITH RILEY GAINES TO PRESENT ‘REAL WOMEN OF AMERICA’ CALENDAR

University swimmer Riley Gaines and actor Peyton Drew feature in Conservative Dad’s Ultra Right Beer Advertisement Campaign. (Referenced: Conservative Dads Ultra Right Beer / Fox News)

“I am elated to announce that this calendar has already accomplished the feat of raising $20,000 for our association that stands against the perilous woke ideology, thereby protecting women’s sports,” asserted Gaines.

“We need more companies like Conservative Dad’s Ultra Right Beer who are unafraid to boldly support conservative causes like ours!” she added.

According to the Riley Gaines Center’s website, the group “identifies and recruits those targeted by the left” and “trains them to fearlessly, relentlessly, and eloquently defend America’s founding principles and become powerhouse leaders who work in positions of influence to keep America true to those principles.”

Dana Loesch, a conservative radio host also featured in the calendar, told FOX Business that she’s “proud” to help an organization “that uplifts and celebrates actual women as they deserve.”

BUD LIGHT SUFFERS BLOODBATH AS LONGTIME AND LOYAL CONSUMERS REVOLT AGAINST TRANSGENDER CAMPAIGN

Conservative Dad’s ‘Real Women of America’ 2024 calendar. (Conservative Dad’s Ultra Right Beer)

Conservative Dad’s Ultra Right Beer announced the release of its limited-edition pinup calendar on Dec. 6. The calendar features several celebrated conservative women, including Gaines, Loesch, Kim Klacik, Sara Gonzales, Ashley St. Clair, and Peyton Drew, among others. The calendar also includes contributions from Gaines, an OutKick team member.

At the calendar’s launch, Seth Weathers, CEO of Conservative Dad’s Ultra Right Beer, expressed his perspective on current issues. “We’ve reached incredibly absurd times where saying men can’t be women is considered ‘controversial’,” said Weathers. “We hope this calendar serves as a reminder that men can’t replace the beautiful, real women of America.”

Weathers further added, “Beer companies used to symbolize excellent beer, American patriotism, enjoyment, fast cars, and real, beautiful women. We aim to revive these values, but make them even better.”

Ultra Right was launched subsequent to Weathers posting a popular video on Twitter in retaliation against Bud Light’s contentious campaign that featured transgender activist Mulvaney. The heavily promoted beer, containing just four ingredients, is branded as being “100% woke-free.”

CLICK HERE TO READ MORE ON FOX BUSINESS

Weathers’ video gained in excess of 46 million views and stirred up some hostility. The conservative entrepreneur formerly informed FOX Business he remains unphased as resistance from the left is “part of the job.”

The report has contributions from FOX Business’s Aubrie Spady, Kyle Morris and Matteo Cina.

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