Beer-articles 930

Westlake police cruiser (file photo)

WESTLAKE, Ohio –

OVI: Center Ridge Road

An officer at 2:45 a.m. on Nov. 27 stopped a weaving vehicle on Center Ridge Road near Glenmore.

The 39-year-old driver of the Mercedes appeared intoxicated, slurred his words, and said he was headed home from work, which happened to be a bar. The officer arrested the suspect for OVI and charged him with lane change violations after administering a field sobriety test.

When the suspect arrived at the Westlake jail, he asked the jail staff for a “shot and a beer,” according to a police press release. He refused a breath test. He was later released to a sober friend.

Vehicle crash into building: Crocker Road

The Westlake police and fire departments responded at 11:30 p.m. on Nov. 26 to a report of a vehicle crashing into a building in the 2000 block of Crocker Road.

The building was evacuated as a precaution. Officers determined that an elderly female driver pushed the accelerator instead of the brake, causing the car to jump the curb, hit a signpost, and finally the building, according to a police department statement.

No one was injured and the business, Mission BBQ, reopened that day, according to the police.

OVI: Crocker Road

A witness at 8:30 p.m. Nov. 22 called the Westlake Police Department to report that a possibly intoxicated driver was weaving while driving a Hyundai on Crocker Road.

Officers spotted the sedan and noted that it did not maintain its lane and almost struck stopped traffic at Union Street. When officers stopped the vehicle, the female driver said she was headed to Twinsburg and was coming from Twinsburg. Officers also spotted vomit on the floorboard.

Officers arrested the 34-year-old Twinsburg resident for operating a vehicle while impaired after administering field sobriety tests. The woman refused a breath test.

Officers discovered that she had six prior OVI convictions since 2008. Her license was still suspended due to a 2021 OVI arrest. Westlake police charged the woman with felony OVI and refusing a chemical test with prior OVI convictions, driving under suspension, and failure to drive in marked lanes.

OVI: Hilliard Boulevard

On Nov. 23, just before midnight, a caller to the Westlake Police Department reported there were two dogs at large near Hilliard and Bordeaux.

Officers checked the area and found one of the dogs, which was captured and brought to the city kennel to keep it safe.

A bit later, a resident called the police department to report that his dogs got out of the house. He was advised that one of them was relaxing with kibble in the kennel.

When the Westlake man appeared at the front window of the police department to retrieve his lost pet, officers noted that he was slurring his speech, his clothes were disheveled, and he smelled strongly of an alcoholic beverage. The 61-year-old had left his vehicle unattended and running outside the police station.

Officers initiated field sobriety testing in the lobby and noted that the dog owner stumbled into a wall during testing. The man provided a breath sample, which showed his blood alcohol level was 3½ times the legal limit. This was his third OVI arrest in a little over three months, according to a police statement. Later, a sober person arrived at WPD to bail out the driver and his canine friend.

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Mike Teed and Cory Smith, the brains behind Black Pond Brews located in Dayville, entered the brewing scene about twelve years ago. Their inspiration stemmed from the Anchor Steam beer produced by San Francisco’s Anchor Brewing.

Their homage to Anchor Brewing materialized in the creation of the Connecticut Uncommon beer, a play on the California Common beer style, a category under which Anchor Steam falls. However, Connecticut Uncommon took a backseat for a period of five years as lighter beers gained traction at Black Pond.

With the threat of closure looming over Anchor Brewing, Black Pond decided it was time to reintroduce Connecticut Uncommon. Part of the proceeds from the sale of this beer will be used to support Anchor.

Discussing the monumental influence of Anchor Brewing, Smith stated, “Anchor Brewing, being the oldest craft brewery in the nation, had a profound impact on us when we first got our start in homebrewing. Their influence was so substantial that we initially launched with a California Common style beer. The American craft beer industry would undoubtedly suffer a great loss if this particular brewery were to disappear.”

Connecticut Uncommon is described as an ale/lager hybrid by Smith, a concept that was initially brought to light by Anchor.

He expresses that this hybrid gives you the refreshing, pure characteristics present in a lager, whilst also exuding some fruity notes generally found in ales.

The link between Black Pond and Anchor was established through the medium of their graphic designer, Alan Duda. Not only the creator of Black Pond’s logo, he also designs their beer labels. Hailing from San Francisco, Duda was instrumental in linking Teed and Smith with the team at Anchor.

In partnership with Joel Salisbury, Duda forms duda+salisbury – the advertising partner for Black Pond. They are the creative minds behind the new Connecticut Uncommon cans, which brandish the image of Black Pond’s mascot, Mr. Kitty, set against the backdrop of the iconic Golden Gate Bridge. In fact, Mr. Kitty was a permanent resident at Black Pond Brews during their days at the old Danielson location.

Though this is the first time Black Pond has raised funds for another brewery, they are no strangers to charity. Black Pond regularly raises funds for the Paws Cat Shelter in Woodstock and collects holiday gifts for local children in need.

Smith said Friday morning that the rerelease of Connecticut Uncommon is off to a solid start. It was Black Pond’s top-selling beer Wednesday and Thursday.

“People are excited to see it back,” Smith said Friday morning. “I’m sure we’re going to see a bunch more sales over the weekend.”

This article originally appeared on The Bulletin: Dayville brewery re-releases beer to aid California brewery

TD Cowen names alcohol producer Constellation Brands (STZ) as the company with the best growth story in US beer as sales of Modelo surged in 2023. TD Cowen Managing Director and Senior Research Analyst Vivien Azer joins Yahoo Finance Live to break down the current state of beer and wine consumption in the US.

Azer notes the decline in beer consumption and credits “intentional abstinence” by younger age groups that appear to be shifting to cannabis consumption, an industry that has seen revenue of $26 Billion. Azer sees this trend as a “dislocation” from alcohol to cannabis, which is making a dent in the alcohol market.

Speaking to M&A activity, Azer notes a “reversal” for craft beer acquisitions.

For more expert insight and the latest market action, click here to watch this full episode of Yahoo Finance Live.

DIANE KING HALL: And I want to ask– I don’t know if this comes up in your research. The impact of, say, the GLP-1 discussion, and there’s been talk about it impacting people’s appetite for beverage. Is that a headwind that is facing any of these beer makers?

VIVIEN AZER: Potentially, if we assume that the early adopters of GLP-1s are higher income consumers. Higher income consumers tend to over-index to wine. Where we have been very vocal around restraint with alcohol consumption as a combination of intentional abstinence, which we find to be outsized with younger consumers taking a week or month-long breaks, something like a Sober October or Dry January, as well as the interaction with cannabis.

The cannabis market is now $26 billion in revenues as of 2022. So that’s over 10% of the alcohol market, and it’s big enough now where we believe we’re seeing dislocation away from alcohol sales into the legal cannabis market. And it’s a way for consumers to take a break from alcohol by substituting it with cannabis.

We see a particular trend with 18 to 25-year-olds. There’s been over a decade long divergence where past month alcohol consumption with 18 to 25-year-olds has been on the decline. But reported past month cannabis incidents has been on the rise.

BRAD SMITH: For many companies, their growth story often revolves around strategic acquisitions. As such, are there any significant M&A activities we should be anticipating for next year? I’m particularly interested in brands that have done well independently and might be targeted by larger entities like Constellation, which has a history of making strategic acquisitions, to expand their portfolio.

VIVIEN AZER: 2022 is definitely going to be intriguing. Throughout the pandemic, there has been a trend reversal in M&A activity for beer specifically. Previously, we saw many acquisitions of craft beer brands, including Constellation Brands’ acquisition of Ballast Point, along with several others made by ABI and Molson Coors.

Recently, however, we’ve witnessed a de-acquisition of these assets. ABI, for example, offloaded nine brands to Tilray, a Canadian cannabis company that also owns Sweetwater in Atlanta and Montauk, a craft beer offered in New York. Major operators seem to be cleaning up their portfolios, while there has been an increase in bolt-on M&A activities within distilled spirits.

It’s time for adults to take a bath! What could be more relaxing than enjoying a beer and soaking in it? Welcome to BierBath in Sykesville, the inaugural “beer spa” in Maryland. READ MORE

There are multiple options for gifts related to beer, such as games that encompass beer themes and desserts modified with beer. Rather than driving fast to inebriation, these are games that are more contemplative and fun.

A beer-themed adaptation of Monopoly named “Brew-Opoly” (Late for the Sky, $25) could be a good option. Another entertaining game could be “Brew Ha Ha!” (Uncorked Games, $20), where players can create comical, uncomplicated, or outlandish beer descriptions by merging their cards.

Alternatively, there are games that educate about beer, like “BeerIQ” (Helvetiq, $25), a question-answer game that gauges your beer knowledge. Another fun game could be “Unlabeled — The Blind Beer Tasting Board Game” (Unlabeled, $30), where players introduce unfamiliar beers to each other, speculate, and identify the flavors using the game board.

For those who relish both beer and chocolate, you might want to explore Guinness chocolates. You can find beer-infused malted milk balls or chocolate caramels cleverly presented in imitation Guinness cans at Cost Plus. Also, Bruce Julian Heritage Foods offers craft beer brittle online in tastes like Chocolate Peanut Butter Porter, Yuletide Christmas Ale, and India Pale Ale.

Gifts related to beer, like books about beer, are always appreciated. Several engaging titles have been published this year that come highly recommended.

A few years back, I suggested the book “The Complete Beer Course: From Novice to Expert in 12 Tasting Classes” (Union Square & Co., $35), which was initially written by Joshua Bernstein in 2013. This year, he released a thoroughly revised and updated version, providing a comprehensive guide on everything a budding beer aficionado or experienced sampler needs to understand about beer.

Every year, the North American Guild of Beer Writers, which I had the honor of co-founding, bestows awards for outstanding beer journalism. This year, the top honor went to “Ted Mack and America’s First Black-Owned Brewery: The Rise and Fall of Peoples Beer” written by Clint Lanier (McFarland, $40). This book narrates a captivating tale of an African-American veteran who acquired a Wisconsin brewery in 1970.

The runner-up was “A History of Brussels Beer in 50 Objects” written by Eoghan Walsh (Independently published, $14), which offers a unique perspective of Belgium’s capital city through the prism of beer.

Lastly, we have Des De Moor’s “Cask: The Real Story of Britain’s Unique Beer Culture” (CAMRA Books; $30), shedding light on the slowly fading British cask beer culture.

Enjoy your shopping—and your drinks!

You can reach out to Jay R. Brooks at BrooksOnBeer@gmail.com.

Reflecting back on this year, it’s evident to state that some remarkable beers have emerged from breweries of all sizes. Compiling a “best of” list always brings back the joy of recalling some of the unforgettable beer experiences of the year. At the same time, I find delight in exploring other people’s lists of top beers as it’s fascinating to discover the multitude of beers produced globally, noting that preferences do differ from person to person.

A select few of these beers I’ve picked out bring back memories of certain locations or trips, while others were simply enjoyed in the casual setting of my TV room. Indeed, beer (when consumed in moderation) has the magical ability to elevate even the most routine experiences or transport you through time and space. This is what I believe makes beer truly exceptional.

Now, without any further delay, I present to you some of the finest beers I’ve had the pleasure to taste in 2023, listed in no specific order.

Concluding a Red Sox victory on May 1, 2023 with Samuel Adams Wicked Fenway IPA (displayed on the left), was just the perfect cherry on top.

I had this beverage at Fenway Park on a rather cold evening on the Sam Adams deck in right field while the Red Sox were playing the Toronto Blue Jays (the Sox clinched victory with an Alex Verdugo walk-off home run). This hazy IPA was excellently brewed and smooth, boasting a full mouthfeel and a delightful sweetness that I find appealing in New England IPAs. What’s more, I appreciate its low ABV of just 5.5%, quite unusual for a hazy IPA.

Living in New England, I rarely have the opportunity to sample wet/fresh hop beers, a type of beer that features hops harvested and quickly added to the boiling kettle, leading to more subtle flavors than those derived from pellet/dried hops. This style is prevalent in regions like the Pacific Northwest where fresh hops are readily available. However, I was fortunate enough to be in South Africa during their hop harvesting season and had the chance to taste Soul Barrel’s rendition from Franschhoek while dining in the country’s wine lands. This beer encompassed all the traits of an ideal fresh hop beer: palatable, lively, and fresh. That beer still captivates my mind.

The most extraordinary beer drinking experience I’ve had was when I tasted this beer. 7 Vidas (which translates to “seven lives”), is a Peruvian brewery, but I had this on a river cruise in Southern Chile while a DJ was spinning 90’s hits from Fatboy Slim. The 15.8% imperial stout had been aged in bourbon barrels for 23 months before toasted coconut and vanilla were added before packaging. This kind of “pastry stout” is rather popular, and it’s fantastic to see breweries worldwide producing fine examples of this style.

The award-winning Czech dark lager from Ten Eyck, based in Maryland, is definitely worth seeking out.

I am thrilled that dark lagers are becoming popular in the United States, particularly the Czech dark lager, which reminds me of smooth version of a porter or stout. Maryland based Ten Eyck’s Czech dark lager is one of the best version I had this year and I wasn’t alone, the beer won bronze at the World Beer Cup this year, known also as the “Olympics of beer competitions.”

Oregon based pFriem is making some of the best lagers in America and if you find yourself in Hood River, the pFriem tasting room has a lovely vibe where you can watch the kite surfers along the Columbia river while you enjoy elevated pub far. Their Czech lager is a lovely version of the style and it was perfect with a hamburger and fries. If you are living in the Pacific Northwest, pFriem should be on your radar.

The Veil is known for their hazies and fruited sours but it was their west coast Double IPA that caught my attention while visiting Richmond, Virginia in March. I find that breweries that focus on hazy IPAs tend to make lackluster bitter IPAs but Flooded was bright with citrus and pine. It was nearly a damn perfect version of the style.

The smoothest 9% ABV I’ve tasted in a while, this is a great beer to help you unwind after a long … [+] day.

Oskar Blues’ Dale’s Pale Ale has made a significant impact since it was first introduced in the early 2000’s. The choice of packaging was unconventional for its time, an aluminum can. I have vivid memories of spotting these cans in a liquor store window during my days in Boston and being skeptical about the idea (I couldn’t have been more mistaken!). Oskar Blues has since expanded the Dale’s brand, including the introduction of Dale’s Double – a potent, heavy-hitting variety that might be among the smoothest double IPAs I’ve tasted in a while.

Maine’s Portland-based Austin Street Brewery is renowned for delivering some of the most enjoyable beers in the state. Whenever I find myself in Maine, I usually find myself drawn towards the Patina, Austin Street’s misty pale ale. However, during my visit last June, I decided to try their kölsch – a golden ale native to Cologne, Germany. It’s safe to say that I have never used the term “easy drinking” as frequently as I did on that warm, sunny day in their tasting room, savoring that Kolsch took me on a nostalgic journey back to Cologne.

Here’s to enjoying more fantastic beers in 2024 and beyond.

Meteorologists and other members of the Channel 9 family celebrated 20 years of Steve’s Coats for Kids at the Olde Mecklenburg Brewery on Sunday.

“It’s super important to donate coats, because we have so many people in the community who might not have one, and the weather, even though it’s warm today it might not be tomorrow, so it’s important that we contribute to the cause,” event attendee and donator, Paige Layne said.

ALSO READ: Several Charlotte schools collect donations for 20th annual Steve’s Coats for Kids drive

New and gently used coats were collected from 12 p.m. to 3 p.m. at the Brewery’s annual Christmas market.

Everyone who donated a coat received a complimentary beer.

(SEE BELOW: The ongoing collection project, Steve’s Coats for Kids, at Southern Christmas show)

Choosing a good beer in today’s market is more complex than most people realize, so if you’ve ever wondered why you feel overwhelmed while making a selection, you’re not alone. In an exclusive conversation with Tasting Table, Jeff Tyler, head brewer and co-owner of Spice Trade Brewery & Kitchen dives deep into this complex subject. “That is a really challenging question to answer,” Tyler says. “As beer has changed and styles have evolved, beer has gotten very complicated.” He elucidates that traditional markers such as clarity, which previously signified quality (except in styles like German hefeweizens), are not reliable anymore due to the rise of hazy IPAs. These IPAs are good beers, despite being opaque and hazy, hence the name.

Tyler also highlights the pitfalls of relating on online reviews. Platforms like Untappd or Rate Beer, although popular among enthusiasts, contain reviews that often echo personal tastes rather than objective quality and the technical merit of a beer, potentially misleading consumers. Tyler suggests a different approach: search for breweries that have won multiple awards. These accolades typically indicate that the brewery churns out high-quality beverages that are faithful to their style and tradition. Tyler states, “You can build up your knowledge of classic beer styles and gain a great understanding of what beer should taste like.” This will serve as your basis for knowing and appreciating what defines a good beer.

Read more: 15 Popular Hard Seltzer Brands, Ranked Worst To Best

Continuing our conversation, Jeff Tyler touches upon the other aspect of beer selection — the influence of innovation and personal taste. He stated that breweries experimenting with new ingredients or styles often find themselves conflicted with traditional judging standards. This is because competitions like the Beer Judge Certification Program (BJCP) or the Great American Beer Festival (GABF) primarily evaluate beers based on established, strict comparisons to existing styles. “We [at Spice Trade Brewery & Kitchen] wrestle with being able to fit our beer into BJCP or GABF style guidelines, and I know other breweries crafting different types of beer hybrid beverages face the same issue,” says the head brewer.

However, he encourages drinkers to embrace these innovations and have confidence in their own preferences. “At the end of the day, taste is subjective,” he notes. “Trust your gut and what tastes good to you!” Tyler’s advice reminds us that while understanding traditional beer styles and guidelines is valuable, personal enjoyment should be the ultimate goal when it comes to brew selection. By prioritizing individual taste, beer lovers can confidently navigate the complex world of lagers, stouts, and everything in between while discovering beverages that genuinely resonate with their palate.

Read the original article on Tasting Table.

The Cicerone Certification Program recently awarded six new designations of Master Cicerone.

Recently the Cicerone Certification Program announced that six people had attained the title of Master Cicerone. There are now a total of 28 Master Cicerones worldwide. A Master Cicerone is similar to a Master Sommelier in the wine world but the focus is less on service/hospitality and more on general beer knowledge. The exam is frequently regarded as one of the hardest tests not just in beer, but in the world.

Founded in 2008 by former Brewers Association Publisher, beer educator, and author Ray Daniels, the Cicerone (the Italian word for “guide”) Certification Program offers four levels of beer certifications ranging from an online exam in Certified Beer Server to Certified Cicerone (a half day in person exam) to Advanced Cicerone (a full day in person exam) and then Master Cicerone. There are currently 173 Advanced Cicerones, 4568 Certified Cicerones, and over 150,000 Certified Beer Servers in the world.

The Master Cicerone exam is a two day marathon of all things beer including three hours of essay writing per day, plus one on one demonstrations with some of the most celebrated individuals in beer and food. An example essay may be creating a four course tasting menu for a fine dining restaurant using only one style of beer or an essay explaining how ions in water affect beer’s flavor and mouthfeel. Demonstrations can range from setting up a British style cask system for service to pairing obscure cheeses with beer styles and more.

Multiple tasting panels are also encompassed in the process. Here, aspirants are tasked with identifying off-flavors in beer such as 3-methyl-2-butene-1-thiol (the cause of your beer tasting skunky), scribbling sophisticated technical descriptions of the beers placed before them, or distinguishing particular beer styles in a blind tasting. This can be incredibly challenging due to the overlapping flavor, aroma, and color characteristics shared by many beer styles. To succeed, your aggregate score for tasting, demonstrations, and written tests must equal an average of 85.

The latest Master Cicerone, Patrick Combs, who is the Director of Liquids for Stem Ciders & Howdy Beer Co, left the exam with much greater confidence, since this was his second attempt. However, he humorously conveyed, “Regardless of the number of preparation hours you’ve accumulated, I don’t believe anyone walks away from that exam thinking ‘Wow, I aced that. I can’t wait for the call…’ you’re always doubting a few aspects at least.”

The road to the exam involves several months of intense effort and hundreds of hours committed to studying, beer tasting, memorization, and beyond. Combs expressed that he devoted 45 hours a week to studying, referring to it as a “second job.” In an average year, about 24 individuals will sit for the exam, but only one or two will clear it. Six individuals passing is an unprecedented event.

“The achievement of six individuals earning the title of Master Cicerone is an exceptional outcome. Their accomplishments emphasize the importance of nurturing a culture of continuous learning and are a significant contribution to the sustained relevance of the beer category in the coming years,” commented Chris Pisney, the Cicerone Exam Director. “This is additionally a testament to the commitment and expertise prevalent in the beer industry. We are overjoyed.”

How did other Master Cicerones react to six new people passing the exam and joining their ranks?

“Of course I was shocked to see six people pass, but this also felt like a bit of a right-sizing,” said Senior Manager of Education and Training for Artisanal Brewing Ventures Max Finnance, who became the 22nd Master Cicerone last year. “These are six incredibly smart, hard working folks. I was hopefully optimistic that this would be the biggest cohort yet and I wasn’t disappointed.”

Shane McNamara, who passed the exam in 2021 and is a global director at ABInbev, was also very pleased more people are attaining this designation.

“As a Master Cicerone, it brings me immense joy each year to welcome and congratulate the new individuals who have earned this prestigious title,” said McNamara. “Their achievement showcases the hard work, extensive knowledge, and unwavering commitment necessary to reach such a high level of expertise in the world of beer.”

The newest Master Cicerones: Shelley Smith, Jen Blair, Patrick Combs, Craig Thomas, Federico Lantschner and David Reese

Passing the exam requires a lot of help from outside sources be it special classes in off-flavor training to asking loved ones and coworkers for help. Newest Master Cicerone Shelley Smith, who is a Senior Brewing Manager for Taprooms at Boston Beer Company was thankful for many people, including her coworkers as well as other new Master Cicerones like Jen Blair, who studied with Smith. Smith studied several hours a day and every weekend to be ready for the exam.

“I am grateful to all my coworkers that helped prep samples, mess up draft systems for me to fix, and quizzed me on every beer topic under the sun,” said Smith, “and to Jen Blair – we’ve had a goal to double the number of women Master Cicerones, so I love that we passed together.”

Blair, who runs her own beer education and consulting business Under the Jenfluence and also works for Cicerone as an exam manager credits her husband Tom in helping her pass the exam.

“Despite enduring ‘presentations’ on the components of draught, he arranged numerous blind tasting panels for me and assisted with flashcards, an activity I consider immensely dull. His commitment to supporting me is evident in these actions,” Blair commented.

Combs expressed gratitude for his wife Megan’s unwavering support in the lead-up to the examination.

“Her incessant encouragement and the countless samples she curated and served for me are the driving forces behind me crossing the finish line,” Combs articulated.

The suspect in a bar burglary was caught at the crime scene when a worker found him intoxicated and passed out on stage, according to detectives in Central Florida.

It happened Monday, Nov. 27, at the County Line Bar near Weirsdale, the Marion County Sheriff’s Office said in an affidavit. Weirsdale is about 60 miles northwest of Orlando.

A bar employee reports she was taking out the trash around 6 a.m. when she spotted a man “sleeping on stage.”

The 31-year-old suspect was awake and still at the bar when deputies arrived minutes later, the report says.

“When asked if he thought it was standard to step into an unoccupied, shut bar and freely take drinks, his reply indicated he usually likes being served,” wrote the deputy who made the arrest in his report.

Examiners indicate that the man gained access to the bar through an unlocked door leading to the patio.

Security footage shows the man arriving just past 2 a.m., instantly starting to help himself to numerous beer bottles, as per officials. (He is viewed at one point carrying a six-pack, according to the report.)

Around the hour of 6 a.m., the perpetrator is noted moving from a private booth “to the area of the stage where he lies down” and dozes off, the report suggests.

The suspect was charged with burglary and felony petit theft, officials said.

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