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Madison Beer made a slick entrance while arriving to the Billboard No. 1’s BBMA’s party.

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Miss Australia Moraya Wilson Gleams in Slick Stiletto Sandals at Miss Universe 2023

On Saturday, Beer stepped out in Los Angeles for the occasion in a pair of slick black heels. Her peep-toe set featured sharply pointed soles, finished with buckled ankle straps and thin stiletto heels.

The footwear added a monochrome edge to Beer’s sheer black tights, bringing her outfit a streamlined base. Similar high-heeled sandals are a geometrically sleek take to the classic stiletto sandal, thanks to its geometrically dynamic shape. New pairs have been released in a variety of colors and finishes in recent seasons, as seen in fall styles from labels including Giuseppe Zanotti, Tom Ford and Femme LA.

Beer’s ensemble for the occasion prominently featured a sleeveless black Nensi Dojaka minidress — a with a plunging neckline, sheer paneling, and an asymmetric hemline. For a gleaming finish, the “Reckless” singer completed her look with layered gold rings.

The Billboard Music Awards celebrate the accomplishments of international musicians, as well as songs and albums within the Billboard charts. This year’s event will be sponsored by Marriott Bonvoy and Lexus, who will provide transportation and host one of the show’s star-studded musical performances.

About the Author:

Aaron Royce is the Digital Editor for Footwear News, where he writes stories on trending news, celebrity style, collaborations and in-depth profile interviews. Prior to joining Footwear News, Aaron wrote for publications including PAPER, Grazia and the Daily Front Row. He currently holds a B.S. in mass communications from Virginia Commonwealth University.

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Workers unload hops for processing at Coleman Agriculture in St. Paul. Researchers are studying how the locations where hops are grown affects the way beer tastes.

Erika Bolstad / Stateline News

Climate change may be very bad news for beer drinkers.

A new report in the journal Nature Communications shows that climate change is responsible for the decrease in quantity and quality of hops produced in Europe. And that trend is projected to continue as climate change is projected to continue.

That news could be problematic not just for Northwest hops farmers, but also bad for the beer drinkers.

Montana ranks third in national beer consumption per capita, at an average of 41 gallons per year. That’s behind North Dakota, which averages 45.8 gallons and New Hampshire, which averages 43.9. Oregon is 20th, with 30.3 gallons.

Increasing temperatures and longer, hotter drier summers have hit hops farmers in Europe particularly hard, where growers note not only a decreased quantity, but also a decrease in the alpha content of hops. Alpha content is a measurement that quantifies the bitterness of the hops, a desirable profile for many beer drinkers. Hops that have a high alpha content are often described as having a grapefruit or citrusy aroma.

The hop-growing zone that runs through central Europe also runs through most of the United States, including Oregon.

Related: How Oregon researchers, farmers and brewers want to safeguard beer against climate change

In the journal article published in September, Nature Communications said it forecasts a decline in hop yield ranging from 4% to 18%, while the alpha content could plummet by as much as 31% in the same time period.

Hops farmers are already seeing evidence of a changing climate pattern, as most European hops growers said hops were maturing 20 days ahead of where they were just 30 years ago.

“The lowest hops yields were negatively affected by a lack of precipitation, while the lowest values of alpha content were caused by extremely high temperatures,” the study said.

The trend toward both hotter and drier summers anywhere hops is grown could not only reduce the yield, or how many hops are produced, but also affect the quality of hops, reducing the alpha content – the very characteristic that makes hops “hoppy.”

Scientists and researchers used the European areas as a study, using modeling programs to forecast what hops production will look like into the future. If climate change isn’t reversed, the situation will be concerning for hops producers and consumers.

“Model projections for 2021 to 2050 suggested a decline in hops yields from 4.1% to 18.4%. A decrease of 20% to 30.8% was also projected for alpha content,” the authors of the study found.

Related: The booze-free movement thriving in the Pacific Northwest

Idaho, Washington and Oregon produce the bulk of American-grown hops. The Northwest, which includes those three states, produces more than 60,000 acres of hops out of a total of 63,000 acres nationwide. As of 2021, Montana ranked sixth in hops production, behind Massachusetts and New York.

This story was originally published by the Oregon Capital Chronicle.

Oregon Capital Chronicle is part of States Newsroom, a network of news bureaus supported by grants and a coalition of donors as a 501c(3) public charity. Oregon Capital Chronicle maintains editorial independence. Contact Editor Lynne Terry for questions: info@oregoncapitalchronicle.com. Follow Oregon Capital Chronicle on Facebook and Twitter.

Daily Montanan and Oregon Capital Chronicle are part of States Newsroom, a network of news bureaus supported by grants and a coalition of donors as a 501c(3) public charity. Daily Montanan maintains editorial independence. Contact Editor Darrell Ehrlick for questions: info@dailymontanan.com. Follow Daily Montanan on Facebook and Twitter.

In the face of climate change impacting water access and weather patterns in the Willamette Valley, farmers are using new strategies to stay afloat and provide for breweries.

The Pacific Northwest is at the forefront of a new movement in how we imbibe. And it’s not for the region’s award-winning Willamette Valley wines or hop-heavy IPAs. Instead, it’s about what’s not in our drinks: alcohol.

Tags: Beer, Agriculture, Climate Change

A historical account tells of the early Plymouth Colony settlers sharing a Thanksgiving meal with members of the local Wampanoag tribe in Plymouth, Massachusetts, 1621. They were drinking hard cider, though a pint would have been the preferred choice. (Photographic reference Frederic Lewis/Archive Photos/Getty Images)

Despite the excellence of wine for certain occasions, beer most definitely merits its place when the family gathers for Thanksgiving. The vast spectrum of flavors, levels of alcohol, and array of colors possessed by beer render it the perfect drink for each part of your feast.

This is not a modern innovation. The Pilgrims initially settled in Plymouth, Massachusetts because they had run out of beer and could not continue their voyage further south. Although they would have preferred a pint of ale during the first Thanksgiving, hard cider and water were the actual beverages served.

To help you plan for the grand day, here are a few pairing suggestions that include the turkey, sides, and most significantly, the pies!

Belgian ales such as a spritzy tripel pair well with the flavor notes of turkey.

The Belgian beer styles are a perfect match for turkey and I am particularly fond of the tripel as it is highly carbonated. This characteristic of bubbles effectively cleanses your palate after each bite of rich, gravy doused turkey. Belgian tripels, with their golden color and flavors of spice and pear, add a unique salty/sweet contrast to the main course. Additionally, they have a higher alcohol content (around 9.5% ABV), hence, not as potent as wine, but a close second!

Beers I recommend: Chimay Cinq Cents Tripel (White Cap), Westmalle Tripel

The understated brown ale is also a wonderful companion to side dishes such as mashed potatoes, macaroni and cheese, and stuffing.

The unique combination of salty and nutty flavor found in stuffing complements perfectly with the sweet yet nutty brown ale. It’s unfortunate that American brown ales aren’t getting the appreciation they deserve these days, since they make a fantastic pairing with a variety of dishes, particularly during the harvest season and the colder times of the year. They can be enjoyed excellently with mashed potatoes or mac and cheese.

Suggested beers: Avery Ellie’s Brown, Bell’s Best Brown

Belgian saisons have a marvelous synergy with many aspects of the Thanksgiving meal, but they are particularly good with cranberry sauce.

In my opinion, saisons are the second best type of beer to have at Thanksgiving, thanks to, you guessed it, those knowledgeable Belgians who excel at creating beers that go wonderfully with food. Saisons, a vast beer style, are generally golden in color in America, with high levels of carbonation and a hint of spiciness that makes them dry and invigorating. When the tartness of the cranberry sauce on a fine slice of turkey blends with the peppery aroma of the saison, the result is simply outstanding. For an impressive table display, choose the 750mL bottle of Saison Dupont, which is topped with a champagne-like cork and cage.

Recommended beers: Saison Dupont, Boulevard Tank 7, Ommegang Hennepin

Beer can serve as an exciting and flavorful addition to a multitude of dishes, providing added layers of fruit, caramel, or other flavors.

High in ABV and hailing originally from Scotland, a Scotch ale, also known as a “Wee Heavy,” carries a robust and pure caramel/toffee profile. This beer’s caramel tones offer a complementary contrast to the spices of a pumpkin pie, akin to the addition of caramel itself to every delectable bite. As this beer lessens the spice level, its sweetness forms a harmonious blend with the flaky crust of the pie.

Recommended beers: Oskar Blues Old Chub, KettleHouse Cold Smoke

Barleywines are a perfect finale to the day as they complement many desserts quite nicely.

Apple pie, the undisputed monarch of Thanksgiving desserts, happens to be a crowd favorite in my family. For this timeless sweet treat, a high ABV beer like a barleywine is the recommended accompaniment. This name for this type of beer, which hails from the United Kingdom, can be misleading as there’s no wine involved. It’s referred to as barleywine due to its high alcohol content, often exceeding that of wine.

Oozing with flavors of toffee, caramel, or dark fruits like figs and plums, Barleywine somewhat resembles a Scotch ale, but with a higher ABV. These flavors mesh wonderfully with the apple and cinnamon notes. Barleywines serve as a fantastic way to wrap up the celebratory event.

Suggested beers: Firestone Walker Sucaba, Fox Farm Copestone, Revolution Straight Jacket

Here’s to you this holiday season and remember to celebrate responsibly and surround yourself with people you care about. Cheers!

The Pennsylvania Liquor Control Board announced it has approved 22 grants totaling $2.2 million to enhance the commonwealth’s beer and wine industries through promotion, marketing, researching and producing beer and wines.

The Pennsylvania Malt and Brewed Beverages Industry Promotion Board within the department of Agriculture and authorized the PLCB to approve up to $1 million annually for development and marketing of the Pennsylvania beer industry and up to $1 million annually for wine research and promotion.

The 14 beer projects total $1,178,771, with $117,051 being granted to Pittsburgh-area organizations for their beer projects.

Point Park University will receive $67,551 to expand the measurement capabilities of its beer analysis lab service by using dissolved gas detection and percent alcohol by volume. This is designed to add to existing beer-spoilage detection capabilities and provides area craft brewers with easy and cost-effective access to third-party testing that can help ensure product quality and labeling accuracy without making large investments in equipment and space. It will also give undergraduate students meaningful laboratory experience.

Pittsburgh Brewers Guild will receive $49,500 to create an interactive digital version of the Pittsburgh Brewery Guide, which rewards beer lovers for visiting Allegheny County breweries. The project will also offer training programs for Pittsburgh Brewers Guild members and support periodic traveling beer markets that feature local breweries.

Eight wine projects were given just under $1 million, although no Pittsburgh-area wineries were given a grant.

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Ever considered a cold, gluten-free beer to complement your turkey this year? Interestingly, it’s made right in New Jersey.

There has been a surge in the production of gluten-free products, and breweries are not left out either.

The USA Today’s 10Best Readers’ Choice Awards has gathered a list of Best Gluten-Free Beers 2023 from various parts of the country and identified the top 10 gluten-free beers worth trying.

The report states that these delightful brews, comprised of alternative ingredients like sorghum, rice, millet, lentils, and nuts, were chosen by a panel of experts and voted by our readers. A brewery from New Jersey has been awarded the country’s top Gluten Free Beer.

The No. 1 gluten-free beer ranked on the list: A Dark Night — Departed Soles Brewing Company.

“A Dark Night from Departed Soles Brewing Company in New Jersey is a black IPA made with 100% gluten-free ingredients. The hop-forward beer, designed to taste like a shaken-up black and tan, finishes with flavors of roasted malts”, says USAT.

The Jersey City brewery’s Black IPA is one of the brewery’s first gluten-free offerings and has been recognized at the 2016 World Beer Cup and at the Best of Craft Beer Awards.

“In late October, we remembered the life of my late best friend, Chris Ward, who suffered from gluten intolerance and set me down this path of brewing. We’ve been laughed at, called names, and kicked out of bars when we talk about the importance of this product. In what is a dark time of the year to us, it means the world to me that our dark beer received this award,” said Brian Kulbacki, Owner and Head Brewer of Departed Soles.

This article originally appeared on Asbury Park Press: NJ brewery takes top spot in USA Today Readers’ Choice Awards 2023

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On a bright day this fall, tractors crisscrossed Gayle Goschie’s farm about an hour outside Portland, Oregon. Goschie is in the beer business — a fourth-generation hops farmer. Fall is the off-season, when the trellises are bare, but recently, her farming team has been adding winter barley, a relatively new crop in the world of beer, to their rotation, preparing barley seeds by the bucketful.

In the face of human-caused climate change impacting water access and weather patterns in the Willamette Valley — a region known for hops growing — Goschie will need all the new strategies the farm can get to sustain what they produce and provide to local and larger breweries alike.

All of a sudden, climate change “was not coming any longer,” Goschie said, “it was here.”

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Brewer Scott Peterson retrieves spent grain from a lauterton while brewing a German-style Pilsner at Von Ebert Brewing in Portland, Oregon on Oct. 22, 2023. (AP Photo/Amanda Loman)

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Climate change is anticipated to only further the challenges producers are already seeing in two key beer crops, hops and barley. Some hops and barley growers in the U.S. say they’ve already seen their crops impacted by extreme heat, drought and unpredictable growing seasons. Researchers are working with growers to help counter the effects of more volatile weather systems with improved hop varieties that can withstand drought and by adding winter barley to the mix.

According to Mirek Trnka, a professor at the Global Change Research Institute, scientists have been aware that beer production is likely to be influenced by climate change. His team recently conducted a study exploring the impact of these changes on hop yields. The study, published in Nature Communications, estimates a potential decrease between four to 18% by 2050. This is consistent with a similar study Trnka carried out 15 years ago.

“If we don’t take action, we risk losing even those things we might not initially associate with climate change. Beer is one such example,” he warned.

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Trnka explains that climate change progresses at a rate that may not be immediately noticeable, yet is faster than one might expect. The fact that researchers are addressing this issue suggests promise for adaptive strategies and solutions, such as changes to farming practices. Nevertheless, Trnka still possesses concerns.

Hops shortages in Europe are triggering changes for American producers as well. There’s a craft brewery that relies on Goschie for some of its hops; it’s been forced to attempt to replicate German hop flavors with new U.S. grown varieties due to the effects of hot, dry summers on their European varieties within the past few years.

As a result, researchers have taken up the challenge to develop hops varieties more resistant to summer heat, warmer winters, shifting patterns of pests and diseases, and decreased snowfall that reduces irrigation availability. One such researcher is Shaun Townsend, a senior researcher and associate professor at Oregon State University. He’s leading a project where hops are subjected to drought conditions to breed more drought-resistant varieties.

The process isn’t simple and could span a decade. It must also consider brewers’ primary concerns – taste and yield. However, the looming threat of water scarcity is a concern these researchers can’t afford to ignore, Townsend remarked.

Although perfecting hops is still an ongoing process, significant strides have been made in enhancing barley. Kevin Smith, an agricultural professor and plant geneticist at the University of Minnesota, explained that while spring barley is the preferred choice for U.S. beer industries, winter barley (a variety sown in the fall and remains in the field during the coldest parts of the year) may now be viable in the Midwest. Such a shift could replace other barley types previously abandoned due to climatic conditions, plant diseases, and economic factors, prioritizing less risky crops instead.

Winter barley may also be desirable for craft breweries that have started emphasizing local ingredients and who want something grown close by. And it can also be grown as a cover crop, meaning that farmers can prevent erosion, improve their soil health and keep carbon stored in the ground by planting it during the off-season when fields are normally bare.

However, not everyone has agreed on the potential of winter barley. Smith shared a story about his predecessor, a dedicated spring barley breeder. Another scientist, Patrick Hayes, a professor at Oregon State University, was discussing his hopes for the future of winter barley. Smith’s predecessor wrote on a business card, “it can’t be done,” referring to his firm belief that winter barley was not worth the effort.

Hayes has kept the card in his office, and has made it his mission to enhance winter barley.

According to Ashley McFarland, the vice president and technical director of the American Malting Barley Association, winter barley programs now exist in virtually every state in the country. She doesn’t think winter barley will ever dominate the crop in the U.S., but argues that producers will need to diversify their risk in order to be more resilient to climate shocks.

Molson Coors and Anheuser Busch, which are the largest beer companies in the United States, publish annual environmental reports in which they commit to sourcing barley and hops sustainably and reducing their water consumption. Neither company, however, responded to a request for further details on these initiatives from the Associated Press.

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Hops are a notoriously demanding crop in terms of their climatic requirements, notes Douglass Miller, a senior lecturer at Cornell who teaches a class on beer. Without water, beer production is simply not possible. He went on to speculate that the price of beer might go up due to the impact of climate change on the supply chain. However, the same can be said for all other items on the menu. “All beverage categories are experiencing this,” he pointed out.

No matter how companies and farmers manage their barley and hops during the winter, climate change could dictate what types of beer consumers can purchase in the future.

“It will be increasingly difficult for us as plant breeders to provide new varieties of barley and new varieties of hops that can meet, just, all of the terrors of the climate change process,” Hayes said. “And I say terrors because … it’s that volatility, which is so, so frightening.”

Beer, being one of the longest-standing alcoholic drinks on planet, has matured into an expansive craft that includes myriad styles with endless variations. Whether your preference is lagers, stouts, wheat beers, or ales, beers form an essential part of beverage cultures. They not just stand alone as a drink, but their unique flavor and texture makes them complementary to a warm bowl of soup or stew as well.

Beer is mainly composed of malted grain, yeast, and hops, providing a balance of bitter and sweet, bread-like taste and carbonation along with distinct grain flavors and extras such as citrus, coffee, or chocolate. The complexity and rich sensation of beer can infuse a wealth of taste and fullness to any soup you decide to cook.

In addition, adding beer to soup does not require any fancy tricks or advanced techniques; it simply involves opening up a bottle and pouring a bit into your soup base, then mixing in your cream, broth, or other culinary liquid, followed by simmering. When beer is heated and mixed with the simmering soup, it will shed its carbonation and alcohol strength, intensifying its abundant taste notes and thickening your soup.

Just as most experienced cooks suggest using a wine that is good enough to drink alone for recipes that call for wine, the same principle holds for adding beer to soup. What’s more, if you don’t end up using the entire bottle of beer in your soup, you get the bonus treat of sipping the remaining while you prepare for your meal.

Read more: 20 Popular Canned Soups, Ranked Worst To Best

Whether you’re a beer connoisseur or not, anyone can recognize the vast range of flavors different types of beers contain. Consequently, certain types of beer are best suited for certain types of soup. For example, nut brown ales have a nutty and earthy flavor that can elevate cream and cheese-based soups, from corn chowders to broccoli and cheese soup.

A bitter, hoppy pilsner with malty, yeasty sweetness makes another great companion for cheese-based soups, like this beer-cheddar soup recipe from Tasting Table recipe creator Alexis Deboschnek. You could also use a pilsner in a French onion soup, lending a complementary bitter finish to the sweet caramelized onions and rich melted cheese.

For ground beef or bean-based chilies, a robust, thick porter or stout can enhance the meaty umami flavor and add substance. Porters and stouts also pair well with beef, lamb, or mushroom stews, and birria. Lighter, milder, and sweeter wheat beers can uplift a chicken or fish soup, whether it’s a Sicilian fish soup, Brazilian moqueca, or a chicken tortilla soup. To fully unlock the flavorful capabilities of beer, include it with sauteed vegetables and let it reduce for a couple of minutes before you add other cooking liquids. If you’re creating a roux-based soup, introduce the beer to the flour, butter, and spices before the cream, milk, and cheese.

Read the original article on Tasting Table.

Climate change is anticipated to impact two key beer crops: Hops and barley. Some growers in the U.S. say they’ve already seen these crops impacted by extreme heat, drought and unpredictable growing seasons. (Nov. 11) (AP Video: Brooke Herbert)

Fran Caradonna, the Chief Financial and Administrative Officer at St. Louis Brewery, is now the company’s new CEO.

Fran Caradonna is also the CEO of Schlafly Beer.

Schlafly Beer, which is the oldest craft brewery in the St. Louis area, declared a governance change on Friday. Fran Caradonna is moving from her CEO position to a “consultancy role” for the brewery’s owners and executives.

David Schlafly, the now-former Vice Chair, will replace her as the head of the brewery. Details regarding when the change will come into effect or the reasoning behind the change were not immediately provided. However, Schlafly Beer announced that its Chief Financial Officer, Bill Florent, would manage day-to-day operations.

The brewery refused to comment on the shift. Caradonna, a three-decades-long industry veteran who joined Schlafly in 2019, was not immediately available for a phone interview.

Schlafly conveyed a message from Caradonna in their announcement. She stated, “The decision was a tough one, I didn’t take it lightly. I have a deep affection for the folk, the firm, and Schlafly Beer’s future. My last four and a half years in the beer industry will always be the crowning achievement of my career.”

Stephen Hale, a former Schlafly employee and its founding head brewer, had high praise for Caradonna based on their time together at the company.

“Her tenure there was extraordinarily exceptional,” he commented during a phone conversation on Friday.

In the announcement made by the company, David Schlafly expressed his gratitude to Caradonna for her dedication to the brewery.

“Her commitment towards our employees and customers in the past four and a half years is much appreciated. We are equally thankful for her ongoing support,” he stated. “I am very enthusiastic about embarking on a journey that’ll introduce Schlafly Beer to a fresh generation.”

Ever since its establishment in 1991, Schlafly has successfully carved a niche for itself among the myriad microbreweries in the area. At present, their beers are distributed across 17 states, as reported by the company.

Witness an incredible view of the bluffs along the Mississippi River from Alton to Grafton on the Great River Road. The breathtaking colors of fall paint the landscape, as observed on Friday, Oct. 27, 2023. Video credit: David Carson, dcarson@post-dispatch.com

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At yeast, it’s all-natural.

Kaitlyn Siragusa, who goes by Amouranth on Twitch and OnlyFans, is adding her own special ingredient to a beer she’s creating with Polish beer company The Order of Yoni’s: her own vaginal yeast.

The company, which announced the collaboration on Oct. 30, promotes alcoholic beverages as a sensual experience in the form of beer. Each drink consists of lactic acid from vaginal bacteria to bring pleasure to every sip, the site reads.

“It’s hilarious. People will buy it for sure,” Siragusa, 29, told Dexerto. “I don’t know if they’ll actually drink it, I mean, they’ll probably drink it.”

The Twitch influencer has an itch that her vaginal yeast additive will give the beer a creamy but sweet taste.

“They want to make beer using my vaginal yeast… like the same profile,” she said.

Siragusa, who resides in Houston, admitted she had to pap smear herself before handing her vaginal smear sample to the gynecologist.

“These smears are taken to a laboratory where bacteria are isolated, cleaned, then analyzed and multiplied,” the site adds. “At the end of the process, the bacteria are used to produce the pure lactic acid that goes into Yoni beer.”

The Post reached out to Siragusa for comment.

According to the company, incorporating vaginal lactobacillus — a type of probiotic produced in the vagina — into Yoni beer fosters femininity, sensuality, charm, passion and sexuality.

Siragusa, who has 6.4 million followers on Twitch, is “confident” her personal infusion will be a hit.

The entrepreneurial spirit is unafraid to discover novel methods of generating income via unconventional means — she recently earned nearly $2 million while sleeping online and once earned $8,000 to call somebody a loser.

“We spend considerable time searching for a woman possessing all the desirable instincts, the Goddess we endeavor to encapsulate,” states the company’s website.

The Order of Yoni has a range of other drinks with fermented ingredients named after their enticing models like “The Patricia Beer Bottled Beauty,” “The Paulina Beer Bottled Seduction,” and “The Monika Beer Bottled Desire.”

There is no specified date for the release of Siragusa’s vaginal yeast beer, but the longer it ferments, the more flavorful it becomes.