Beer-articles 1026

The progress in the production of non-alcoholic beer over recent years is truly remarkable. There was a time when your choices were limited to brands like O’Doul’s. However, now, there’s a wide variety of non-alcoholic beer options, including pilsners, IPAs, porters, and stouts. But what is non-alcoholic beer, and how is it produced?

Interestingly, there isn’t a single answer to that. Non-alcoholic beer, legally containing up to 0.5% ABV and thus distinct from alcohol-free beer, which contains 0.0% ABV, can be produced in two ways. It can be made either without any alcohol or with the alcohol subsequently removed. Both methods have their pros and cons. Quite amusingly, it’s mostly the beers produced without alcohol that end up containing 0.5% ABV. In contrast, beers that have their alcohol removed are more likely to be genuinely alcohol-free.

Discover more: 10 Of The Healthiest Beers You Can Drink

To comprehend this, it’s helpful to understand the beer-making process. Initially, the grains used for the beer, like barley, wheat, or rice, are ground and combined with hot water. The mix is left to steep until it forms a dense sludge called mash. The remaining liquid is then strained out and boiled, with different varieties of hops added to achieve the desired flavor. The liquid is later cooled and placed in a fermentation chamber, where yeast is introduced. The yeast is crucial as it converts the sugars in the mixture into alcohol. The beer is then aged— the duration varies on the beer type. The key point here is the yeast phase, as that’s when the beer gets its alcohol content.

One method involves brewing beer without alcohol from the start. This is a cost-effective approach as it doesn’t necessitate expensive apparatus. It does, however, require time and meticulous attention during mashing to ensure the resulting sugars don’t contain maltose – the primary sugar that changes into alcohol during fermentation. However, the process still creates other sugars which do convert into alcohol, albeit in minuscule quantities. This is how you acquire non-alcoholic beer that still contains trace amounts of alcohol.

On the other hand, de-alcoholization is more likely to yield completely alcohol-free beer. There are two core methods here; they require specific equipment which is by no means inexpensive. The more traditional method is vacuum distillation, where the beer is heated in a vacuum causing the ethanol to evaporate, much like the process used in distilling spirits such as vodka.

The second method is reverse osmosis. This somewhat more complex approach employs pressure to force the beer through a fine membrane, isolating water and alcohol from the beer and retaining only the beer flavor. This results in non-alcoholic beers that taste more beer-like. Water is reintroduced to the mixture later, making this the most effective technique for producing alcohol-free beer. However, the downside is the requisite high-cost apparatus.

All these methods successfully produce non-alcoholic beer. The choice of method hinges on the preference of the brewer and the taste appreciated by the consumer.

Read the original article on Daily Meal.

In a new bill, ready-to-drink pre-packaged cocktails could not exceed 8% ABV to be sold alongside beer and wine in the state of Alabama. (Dan Gleiter | dgleiter@pennlive.com)

MONTGOMERY — Sen. Bobby Singleton, D-Greensboro, reintroduced a bill recently that would permit the sale of ready-to-drink mixed spirits wherever beer and wine are sold, though this time, with a compromise.

Senate Bill 259 would allow for RTD spirits with an alcohol by volume of up to 8% to be sold in grocery stores, convenience stores, or wherever else beer and wine are sold. The bill would expand the availability of such drinks from less than 1,000 locations to more than 4,600 statewide.

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It’s been suggested – I’ve said it myself – that we are living in a “golden age” of beer.

Although there have been blips and hiccups along the way, the craft beer movement has electrified the beer industry over the past four-plus decades, especially in the early part of this century. Double-digit growth in the craft brewing industry year after year for a good chunk of time was not shocking – but certainly somewhat surprising in its consistency.

This brewing bull market, of course, had its roots in many places, but a lot of the explosion came from the innovation of brewers. They stretched boundaries, questioned norms, and performed a sort of alchemy, shifting styles in new directions. And at some points, some truly great beers were birthed.

And maybe it’s my age and history with beer that’s giving me pause these days, but lately I’ve been wondering where the next truly great beer is coming from?

Don’t get me wrong, there are some really good beers coming out these days. Some of them I buy regularly. But I have to say that nothing has really “tripped my trigger” (as my niece Mary Beth from Kentucky likes to say).

We can quibble about what qualifies as “great.” That’s subjective of course. But while a consensus of Beer Advocate might give some weight to certain beers, I don’t always trust the vox populi. Popular things can be great, but I find that most fashionable or well-received items (be they movies, music, books or food) are often middling at best. This actually makes sense logically, and honestly, there is nothing wrong with something that is “pretty good.”

I also feel that to be truly great, a beer has to stand the test of time. This is particularly true in my case, as I tend to get overly excited by a new, cool thing. I have declared many a beer to be “great” (maybe even in this column), only to reassess its luster at a later date. Part of this is the mutability of our palates, but part of it is my overzealous attitude about finding a great beer.

For quite a while back in the day, the holy grail of beer was Westvletren 12, a fantastic quad from the famed Trappist brewery in Belgium. It’s still ranked eminently high, of course, as it really is a great beer. I’ve had it and concur with the general opinion of it. For my money, however, Trappistes Rochefort 10 (also a quad) is better, but both are phenomenal. And taste is subjective, but I feel that part of the allure of Westie 12 was its unavailability. Since more people have had access to it over the past decade, some of the shine has come off the apple.

Both those beers were originally brewed in the middle part of the previous century, so they’re both at least 75 years old. And I’m certainly not saying there have been no great beers since then; there have been plenty. I’ve had some that I consider preeminent, but none in the past decade or so. Yet we must admit there never before has been the sheer amount of good beers we see today, so that counts for something, quantity-wise.

But how many new ones are great? So today I’m wondering if we are actually now living in a Silver Age of beer, not golden. What are your thoughts? Have you had any truly great new beers in the past decade? They can be any style. Let me know at geolenker@yahoo.com.

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Bell’s Oberon

There are a few things that can signify that we’re finally headed into Spring: flowers blooming, pollen covering everything, and if you’re in Michigan, Bell’s Oberon Day.

Bell’s Oberon Day is officially Monday, March 25th. An official holiday in Michigan (seriously, governor Gretchen Whitmer declared Oberon Day an official holiday in the state in 2022), the day marks the unofficial start of Spring, but the official day that Bell’s wheat ale, Oberon, is available. At a time of the year when Michigan can still be quite cold and dreary, the day is an opportunity to celebrate the warm weather and sunny days ahead.

While the best place to celebrate the big day is arguably Bell’s Eccentric Cafe in Kalamazoo, Oberon Day events are happening around the United States from Washington State to North Carolina. You can check out a full list of the events Bell’s knows about here to find one near you.

Drinkers celebrating Oberon Day

“What I love so much about Oberon is it has such an intense and deep meaning for many people,” says Bell’s Executive Vice President Carrie Yunker. “People have tattoos of this brand. That’s how beloved it is.”

That Oberon Day distinction came in 2022 as part of the beer’s 30th anniversary, although the brew wasn’t always called Oberon.

Bell’s brewery founder Larry Bell, on a quest to create the perfect summer beer, originally named the beer Solsun. The name is a nod of sorts to the word saison, which the beer was modeled after. The beer uses Belgian male and German hops, but American yeast.

Back in 1992 when Solsun officially made its debut, the beer offered something that wasn’t really available in the American market, and it was a hit, especially locally.

Bell’s Oberon on the bottling line

The beer officially changed its name to Oberon in 1996. As legend has it, a local sorority had used the logo on a rush T-shirt, prompting Bell to trademark the name. When he filed the paperwork, another brewery with a beer called El Sol opposed its name, claiming it was too close to theirs. Rather than fight it out in court, he instead changed its name to Oberon, a nod to the character in William Shakespeare’s Midsummer Night’s Dream.

And the rest, as they say, is history.

Now the beer comes in more than just its standard version. This year Bell’s plans to release Oberon Sunshine, a new shandy version that will be released in 12 packs that include three different flavors: Cherry Limeade Shandy, Lemonade Shandy, and Tropical Shandy.

On tap at the brand’s official party, where thousands are expected, will also be a number of variants of the classic beer including a Strawberry & Cream Oberon, Yuzu Oberon, Peach Jalapeño Oberon, and an Orange Vanilla Oberon. Rumor has it they’ll also be Oberon slushies available.

Oberon Day Celebrators

And they’re also bound to go through a ton of Oberon. Last year the Eccentric Cafe reportedly went through an astounding 91 kegs of the beer on Oberon day alone, equating to over 11,000 pints.

Oberon will be available from March until September except for in Florida and Arizona where it is available year round.

DENVER (KDVR) — A new survey rated the best beer cities in the nation, including one city outside of Denver that produces 70% of Colorado’s craft beer.

USA Today used an expert panel and readers’ votes to determine the nation’s top beer cities, including up-and-coming breweries, age-old establishments, beer bars and pubs, beer festivals and homebrewing communities.

Local legend: How a farmer’s mistake made Sloans Lake

Among these hoppy cities is Fort Collins, which made the top of the list at No. 4 for the best beer city in the nation.

The city is home to 20 award-winning craft breweries and one of the best-known large breweries in the world, Anheuser-Busch, according to Visit Fort Collins. Not to mention, Fort Collins produces 70% of Colorado’s craft beer and 7% of the United States’ beer.

If you couldn’t tell, the city takes its beer seriously.

The mayor of Fort Collins, Jeni Arndt, even bet the Boulder mayor for locally brewed beer on the 2023 Rocky Mountain Showdown football game between the No. 18 University of Colorado Buffaloes and the Colorado State University Rams.

Boulder, Fort Collins mayors bet beer on CU vs. CSU game

USA Today specifically praises the city’s nationally recognized heavyweight New Belgium, in addition to smaller, award-winning breweries like Odell, Funkwerks, and Equinox.

While Fort Collins is awash with pints and yeast, there are other cities in the U.S. that love brews just as much.

Here’s the complete list:

Grand Rapids, Michigan

Milwaukee, Wisconsin

Columbus, Ohio

Fort Collins, Colorado

Richmond, Virginia

Jacksonville, Florida

Indianapolis, Indiana

Asheville, North Carolina

Philadelphia, Pennsylvania

Santa Rosa, California

Only surpassed by several prominent beer cities such as Grand Rapids which boasts an official “Beer City Ale Trail” showcasing more than 80 breweries in its vicinity and a local calendar ripe with brewing events, Fort Collins secures a high rank.

While it does not secure a position in the top three, Fort Collins couldn’t stand up to Milwaukee, a city with a baseball team aptly named the Brewers.

For those in search of a place where craft beer flourishes in Colorado, Fort Collins invites you with its cityscape dotted with craft beer breweries.

For the latest news, weather, sports, and streaming video, head to FOX31 Denver.

The craft beer explosion throughout the country has led to flavor experimentation beyond many beer enthusiasts’ wildest dreams. Now, there’s one more flavor way out there beyond the norm: pizza-flavored beer.

Tombstone frozen pizza, an Ohio-based brand of Nestle, has collaborated with Colorado’s New Belgium Brewing to brew I(Pizza)A. It will be a limited-release IPA that uses the brewery’s popular Voodoo Ranger IPA to create, New Belgium says, “a 7% ABV slice of heaven.”

Pizza-flavored beer, thanks to New Belgium Brewing and Tombstone pizza, is one of the most recent flavor challenges for craft beer enthusiasts.

“The flavor of I(Pizza)A was inspired by the bold and zesty taste of a classic pepperoni Tombstone Pizza, a perfect match for Voodoo Ranger’s innovative, flavorful IPAs,” says Neil Morrissey, Nestlé’s marketing brand manager.

When the brewing of I(Pizza)A was announced on Instagram, many Voodoo Ranger fans were supportive and eager to buy the new concoction. Some others, though, were revolted by a pizza beer, including one who said the new ale is “not touching my lips.” And there was a middle-of-the-road Instagram viewer who said, “That sounds awful, I want to try it!”

Voodoo Ranger has “a history of collaborating with like-minded companies on limited-release beers that are created for a niche audience,” says Michelle Robertson, the beer’s senior brand manager. “Due to their very limited supply, LTOs (limited time offers) make up a fraction of Voodoo Ranger’s brand. However, they provide an opportunity for their brewing and sensory teams to experiment with new flavors, create unexpected combinations and offer unconventional alternatives to fearless craft drinkers.”

A limited amount of I(Pizza)A will be available for online purchase, beginning on April 7. Two 4-packs of 16-ounce cans will cost $49.99 (includes shipping cost) by consumers in the District of Columbia, Kentucky, Nebraska, New Hampshire, North Carolina, North Dakota, Ohio, Pennsylvania, Vermont and Virginia. At New Belgium’s taprooms in Fort Collins, Colorado, and Asheville, North Carolina, a 4-pack will cost $14.99.

Beginning next season, hockey enthusiasts at the University of Maine will have the option to purchase beer at Black Bear matches.

The establishment confirmed on Wednesday that plans are underway to construct a beer garden, likely to be positioned next to the Alfond Arena – the venue where the UMaine male and female hockey teams play.

This facility will be accessible to all ticket holders who are 21 years old or above, with more information to be shared over the summer.

However, according to UMaine’s athletic director, Jude Killy, numerous logistics need to be worked through, including precise location and the type of structure the beer garden will take.

“There will be a lot of people pulled into the conversation,” he said.

He also said it will be a pilot project that will be assessed at the end of the next season.

UMaine is one of just three schools among the 11-team Hockey East men’s league that doesn’t sell beer to the public at its hockey games. Northeastern University in Boston and the University of Vermont are the other two.

However, people who rent luxury boxes at Alfond Arena have access to all types of alcohol.

Home football games feature a beer tent, and beer is available at the Cross Insurance Center in Bangor- a venue where the UMaine’s men’s basketball team had two regular season games.

The beer garden at the football matches will be improved, as will the student ticketing processes for hockey and football games. An upgraded arena lighting system is also planned.

A previous query to Bangor Daily News readers asked if they would support beer sales at hockey games. Of the 227 respondents, 152 were in favor and 75 were against, resulting in a 67 percent majority.

According to Killy, “We are excited to explore ways to enhance our fans’ game-day experience. We’re committed to further exploring opportunities that will foster a dynamic game-day atmosphere for our fans, whilst conferring our student-athletes and coaches a true home advantage.”

Last fall, Boston College athletic director and former UMaine AD Blake James, Providence College AD Steve Napolillo and University of New Hampshire AD Allison Rich stated that the selling of beer/wine has been advantageous and a source of revenue.

Napolillo expressed that the sale of beer and wine has been a “home run” and a “win-win” for the institution as well as the fans.

“College hockey is a venture and it’s insufficient to merely be a family-friendly alternative any more,” expressed Hockey East associate commissioner Brian Smith in October. “You must engage a diverse range and broad spectrum of fans who desire to attend games for various reasons.”

He also highlighted that it augments attendance so that student-athletes are receiving a superior experience as they are performing before larger audiences.

Rich expressed their constant pursuit of offering their fans the optimum game-day experience possible.

According to James, the introduction of beer and wine sales at the Conte Forum in Chestnut Hill, which began in the 2017-18 season, wasn’t a revolutionary move, but it did yield some valuable revenue.

Killy voiced his belief that such an approach can yield profits.

This year, the men’s hockey team made it to the Hockey East semifinals and will also participate in the NCAA Tournament for the first time since the 2011-12 season. The Black Bears had the opportunity to play in front of 11 full house audiences in 17 games at Alfond Arena.

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ST PAUL, Minn. — For years, the fight to sell stronger beer in Minnesota convenience stores has constantly met defeat. However, a new bill at the Capitol aims to revolutionize the existing law.

As it stands, majority of alcoholic beverages are only sold in liquor stores — only a type of beer known as “three-two beer,” orbeer containing just 3.2% alcohol by weight or 4% by volume, is permitted in other outlets such as grocery and convenience stores.

Minnesota remains as the final state with a three-two law, a law supporters deem as outdated. They believe the bill would afford consumers more choices. On the other hand, critics maintain that people do not have trouble acquiring alcohol and this change will ultimately harm small businesses.

“The amendment, in certain ways, is quite basic,” delineated Bruce Nustad, president of the Minnesota Retailers Association. “We just want to see a touch more clarity, convenience and options for consumers and beer producers.”

Nustad’s group, which represents around 1,200 stores, advocates that it’s high time to update a law, deemed as a relic of prohibition, which confines the sale of alcoholic beverages solely to liquor stores.

The bill underwent its initial scrutiny on Tuesday within the Senate Commerce and Consumer Protection committee, which governs liquor laws. Senate Commerce Committee Chairperson, Matt Klein, contended that the public craves high-quality, local beers that are already available for sale at community baseball matches and, from 2017 onwards, seven days a week.

Opinion contradicts, however, as Jennifer Schoenzeit, the proprietor of Zipps Liquor in Minneapolis, argued, “In essence, this bill hinders the small-scale operators, creating an unequal competitive scenario.” She maintains that permitting the sale of alcohol everywhere is an unnecessary move and that approximately 220 grocery and convenience stores already stock and sell strong beers.

Brandt Erwin, representing Minnesota Beer Wholesalers, added that “There’s no research indicating that access to alcohol poses a problem for Minnesota consumers.”

The issue has been presented to the legislature for numerous years — and every time it has gotten stuck. Nustad is optimistic that this year will bring about a change, particularly as the preferences of consumers are continually changing.

“There will inevitably be this shift in Minnesota at some point; we are hoping it comes sooner rather than later,” expressed Nustad.

The grocery and convenience stores that are given permission to sell stronger beer can do so due to a variety of factors, including selling the products in separate areas with individual entrances, and the rule that each store chain can only obtain one license per city.

The proposed bill would also delegate to each city the decision to even offer a license to those stores wanting to diversify their inventory.

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It’s hard not to love the combination of pizza and beer, but what about pizza in beer?

That’s exactly the inspiration behind I(Pizza)A, a new collaboration between the frozen-pizza brand Tombstone and New Belgium Brewing Co.’s Voodoo Ranger IPA.

Voodoo Ranger’s I(Pizza)A certainly isn’t the first food-flavored beer, but it might just be the most savory. Available just in time for National Beer Day on April 7, the beer incorporates all the flavors of a freshly-baked Tombstone pizza. There’s the crispy crust, tangy tomato sauce, and savory herbs and spices. And what would a pizza-inspired beer be without a pepperoni kick?

Although Voodoo Ranger’s I(Pizza)A won’t be available until National Beer Day, from now through April 7 you can sign up to win a free four-pack and a Tombstone pizza. You can enter the contest by visiting VoodooRanger.com.

For those who’d rather try their luck at purchasing a pack, keep in mind that the beer will only be available in select markets for a limited time. Oh, and that four-pack will cost you about $50.

A post shared by Voodoo Ranger (@voodooranger)

To no surprise, people have a lot to say about the pizza-flavored beer. An Instagram post from Voodoo Ranger announcing the boozy collaboration is up to nearly 2,000 comments from fans who are confused, excited, and intrigued.

“I don’t know how to feel about this one,” one person admitted.

Some people aren’t convinced that the beer isn’t an elaborate April Fools’ Day trick.

“Y’all early for the April fools,” read one comment.

Are you brave enough to try a pizza-flavored beer?

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