Beer-articles 707

After Oklahoma legalized taproom operations for breweries in 2016, the state’s craft beer scene experienced significant growth. However, in recent years, several brewery closures have sparked concerns about its stability.

Lizzie Black, assistant brewer at American Solera in Edmond, emphasizes her passion for beer, not only in its production but in serving customers as well. The Edmond location celebrated its two-year anniversary recently and has built a loyal customer base akin to a local pub.

Currently, Oklahoma boasts around 80 craft breweries that produce approximately 80,000 barrels of beer and generate nearly $600 million annually, a drastic increase from just 14 breweries in 2015.

Head brewer Zach Green from American Solera highlights the transformation of Oklahoma’s brewing landscape, noting the rise and fall of local breweries, particularly the now-defunct Brewer’s Union in Oklahoma City, which served as a launching pad for several popular breweries. This growth phase in the craft beer market appears to be giving way to a market correction as the industry adjusts to changing economic realities.

The recent closures of several breweries in OKC’s Midtown, including Elk Valley and Vanessa House, where patrons enjoyed a vibrant atmosphere filled with arcade games and pop culture memorabilia, illustrate the challenges faced. Vanessa House’s struggles included street construction interrupting access to their space, compounded by the financial impact of the COVID-19 pandemic.

According to Andrew Carrales, a co-founder of Vanessa House, the inability to profit from outside sales versus taproom sales due to Oklahoma’s restrictive distribution laws made survival challenging. The emotional toll of closing up shop hit hard for the founders, who sacrificed personal finances for their dreams.

The craft beer industry’s overall future remains uncertain. Inflation and shifting consumer behaviors, especially among younger generations, complicate planning. While some areas like Tulsa remain relatively stable, OKC has seen a notable decline in brewery numbers, prompting concerns about the viability of the market.

Brian Welzbacher, author of Oklahoma Beer, notes a distinctive trend within Oklahoma’s breweries. Tulsa breweries often cater to unique niches, fostering loyalty among customers, whereas OKC breweries overlap in offerings, leading to a more competitive market.

Despite the challenges, the experience of small business ownership profoundly impacts former brewery owners, instilling a deeper appreciation for local businesses. The hope remains for recovery and renewal in Oklahoma’s craft beer industry, buoyed by the community’s passion for both brewing and supporting their local economy.

During the 9th century, Vikings consumed a unique form of ale, which was often their primary source of hydration since clean water was hard to come by. With daily consumption of low-alcohol brews, even children partook in this practice. Their ale was primarily made from barley and featured a blend of herbs and spices known as "gruit," incorporating ingredients such as yarrow, bog myrtle, and juniper, lending it a distinctive flavor profile.

It’s important to understand the difference between beer, ale, and mead; while ale is brewed with malted barley, beer uses hops for both flavor and preservation. Despite hops possibly being included in some drinks, historical evidence suggests that hops were not commonly used until much later, making ale and mead the likely beverages of choice for the Vikings. These drinks typically had a cloudy appearance and a relatively low alcohol content of around 2-3% ABV, though stronger brews were likely crafted for special occasions.

Modern interpretations of Viking ale are largely based on archaeological findings and historical texts, leaving some ambiguity around the exact flavor and brewing methods of the era. Today, several breweries are attempting to recreate Viking-style ales, emphasizing the use of gruit-style flavors for authenticity. For an immersive experience, enthusiasts can sip these brews from traditional Viking-style drinking horns, encapsulating the ancient drinking culture.

Furthermore, researchers like Travis Rupp from the University of Colorado have taken an academic approach to reconstruct the historical ales of antiquity. His collaboration with Avery Brewing Co. led to the revival of several ancient recipes, including a Viking-inspired beer made with natural ingredients and traditionally fermented methods, underscoring the historical significance of ale in Viking society. The exploration of such drinks not only celebrates their culinary legacy but also connects contemporary drinkers with the experiences of their seafaring ancestors.

For more about historical beverages, check out myths about garlic and mead versus wine.

A Kentucky man, 40-year-old Austin Brooks, is facing serious legal repercussions after a distressing incident left his son in a coma. Brooks was allegedly driving under the influence on his way to buy more beer, with both his son and nephew in the bed of his pickup truck.

According to reports, as they traveled along a wet Porter Road, the boys became increasingly anxious about Brooks speeding towards a busy interstate. In a desperate bid to escape what they feared might happen, they attempted to get his attention by banging on the truck cab. However, in an alarming turn of events, both boys decided to jump from the moving vehicle due to their escalating fear.

Despite their escape, Brooks reportedly failed to stop the truck, continuing on his way. While his nephew sustained only minor injuries, his son did not fare as well and is currently in a coma at the University of Kentucky Hospital, battling a possible brain injury. As a result, Brooks has been charged with wanton endangerment, endangering the welfare of a minor, and leaving the scene of an accident.

POWELL CO., Ky. — Kentucky State Parks are celebrating their 100th anniversary this year, a significant milestone that was commemorated at Natural Bridge State Resort Park. Governor Andy Beshear visited the park for a celebration and to reflect on the impact of these parks on Kentuckians’ lives.

“Places like Natural Bridge are a big part in what makes life in Kentucky so enjoyable,” Beshear stated, noting the happiness he observed among visitors during the event.

As part of the centennial celebrations, the governor unveiled a special lager created for Kentucky State Parks by Against the Grain Brewing, a Louisville-based company. “For 100 years we’ve been drawing tourists to Kentucky,” Beshear remarked, emphasizing the importance of creating memorable experiences for families.

Sam Cruz, co-owner of Against the Grain, shared his journey into the beer industry, highlighting the brewery’s focus on community support. “It’s pretty exciting to have an opportunity to work with the state and also the state parks," he said. The brewery will donate 5% of the proceeds from the anniversary lager to Kentucky State Parks for upgrades and repairs.

During his tour, Governor Beshear took the skylift to the top of the Natural Bridge, where he admired the views and engaged with the park staff. He mentioned the pride park rangers take in their work, reinforcing the bond that exists between Kentuckians and their beloved parks.

The anniversary lager will be available in mid-December at 20 state parks and select retailers. Notable parks include:

• Natural Bridge State Resort Park, Powell County
• Carter Caves State Resort Park, Carter County
• Jenny Wiley State Resort Park, Floyd County
• Lake Cumberland State Resort Park, Russell County

The four-packs of the special lager can also be purchased at Against the Grain Brewery in Louisville and the Kentucky Horse Park in Lexington.

The recent 26th annual Great International Beer, Cider, Mead & Sake Competition unveiled the best lagers of 2024, as judged by a panel of experts in Norwalk, Connecticut. On November 9, judges evaluated 303 entries, awarding top spots across multiple categories, which included six types of lagers as well as pilsners.

This competition is notable for its wide reach, drawing submissions from both local New England breweries and those from around the world. This year’s winners showcased diversity, featuring a lager from Spain, two from Vermont, two from Connecticut, and one from Wisconsin.

While it’s important to note that many exceptional beers might not enter competitions, the praised lagers tend to stand out for their quality. I’ve had the pleasure of tasting two award-winning Connecticut lagers and can confirm their exceptional flavor.

Lagers are experiencing a surge in popularity within the craft beer market. Christopher Sanzeni, head brewer and co-founder of Broken Symmetry in Bethel, Connecticut, shared that lagers have become the second best-selling style at his brewery. Among the winners this year is his dark lager, Midnight.

Here’s a summary of the top lagers from this year’s competition:

Best Helles Lager

Pirate’s Cove Helles, McFleshman’s Brewing, Appleton, WI
This light lager, celebrating a bar that once existed on the brewery’s grounds, is grainy and sweet, appealing to both casual drinkers and adventurous spirits.

Best Lager: Continental Dortmunder

Walkin’ The Dog, NewSylum Brewing, Newtown, CT
This German-style pilsner, crafted using Hersbrucker hops, is crisp with a solid malt backbone, making it a neighborhood favorite ideal for dog walkers.

Best Premium Lager

Estrella Damm, S.A. Damm, Barcelona, Spain
Brewed since 1876, this lager is lighter than many central European varieties, designed to complement the Mediterranean climate.

Best Vienna Lager

Vienna, Von Trapp Brewing, Stowe, VT
Known for their exemplary lagers, Von Trapp Brewing offers an Austrian-style amber lager rich in malt flavors, complemented by floral hop notes.

Best Amber/Dark Lager

Trösten, Von Trapp Brewing, Stowe, VT
With a name meaning "comforting," this lager features smoked malts, perfect for cold winter evenings in Vermont.

Best Schwarzbier

Midnight, Broken Symmetry Brewing, Bethel, CT
Despite its stout-like appearance, this midnight lager has a lighter body and offers a crisp, refreshing taste comparable to iced coffee without the cream or sugar.

For more insights on beer rankings, check out other articles from Forbes on the world’s best pilsner and the best IPAs.

A well-known beer establishment in Detroit’s Cass Corridor, 8 Degrees Plato, has announced that it will be closing its doors at the end of 2024. Located on Cass Avenue near Peterboro, this popular bar and store have been serving the community for nearly a decade.

Owners Tim and Brigid shared their decision through a heartfelt Facebook post, revealing that after much deliberation, they have chosen to retire from the beer business. They expressed gratitude for the experiences gained over the last nine years in Detroit, noting the store’s important role as a destination for beer aficionados and fans attending events at nearby Little Caesars Arena.

In their message, they mentioned a purchase agreement to sell the store that fell through, leading them to realign their focus with other personal goals. Although they will cease operations on December 31, 2024, they plan to maintain regular business hours leading up to the closure and will keep customers updated via social media regarding any changes.

8 Degrees Plato has garnered a reputation for its unique beer selection, offering a variety of local and international options. The venue previously had another location in Ferndale, which closed a few years back, and its impending closure marks a significant change in the local beverage landscape.

At the second edition of Bandland, held in Bengaluru on November 23 and 24 at NICE Grounds, the Rameshwaram Cafe made a splash not just with music but also with its culinary offerings. Known for serving ghee-laden dosas, the cafe infused a distinctly local flavor into the alternative rock, indie, and metal festival.

One user on X noted, “Beer doesn’t flow at metal concerts in Bengaluru, ghee does,” humorously highlighting the unique atmosphere. Some attendees were even seen carrying bottles of ghee, much to the surprise and amusement of onlookers.

The participation of Rameshwaram Cafe garnered various reactions online. Some were taken aback, questioning the absence of beer at a concert frequented by heavy metal fans, although others clarified that beer was available at the venue. Meanwhile, many familiar with the cafe were amazed to find its other locations unusually quiet, realizing the food truck was the main attraction at the festival.

Festival-goers also pointed out that the prices at the Rameshwaram food truck were noticeably higher than those at regular outlets.

The Bandland lineup featured prominent acts like Avenged Sevenfold, Extreme, and Bloodywood, alongside Indian artists such as Zero and Swarathma. With ticket prices starting at ₹3,499 and crowds assembling from 2 PM, the event brought together an impressive range of global music and local culinary delights. Following their performance at the inaugural festival, members of the American rock band The War on Drugs praised the enthusiasm of the Indian audience, calling it one of their most memorable performances.

For comprehensive updates on more events, you can check out the latest news and get insights into Bengaluru.

Last month, Tom Holland, the Hollywood star known for his role as Spider-Man, launched a line of non-alcoholic beer called Bero, which is now available in 43 states, including West Virginia. Bero enters the competitive non-alcoholic (NA) beer market, which is largely dominated by Athletic Brewing Company, a brand that has established itself as the 20th largest beer brewer in the U.S. through NA beer sales.

Bero offers three varieties: Edge Hill Hazy IPA, Kingston Golden Pils, and Noon Wheat. To assess the flavor of these new brews, a local brewery, Big Timber Brewing Company, was visited. Employees tasted Bero alongside Athletic Brewing’s offerings and their own Big Timber beers.

Edge Hill Hazy IPA

The team sampled three Hazy IPAs in the following order:

1. Athletic Free Wave Hazy IPA (NA)
2. Big Timber Mon Hazy IPA
3. Bero Edge Hill Hazy IPA (NA)

The consensus among the Big Timber employees was that they preferred Athletic’s Free Wave Hazy IPA over Bero’s Edge Hill. They noted that the Bero version had an unusual spiced aroma that did not match their expectations for a classic hazy IPA, which typically offers a juicy, citrusy flavor.

Noon Wheat

Next, they tried Bero’s Noon Wheat, a style characterized by light and citrusy flavors similar to popular wheat beers.

Feedback was generally positive, indicating that it met the light and refreshing expectations for a wheat beer. While some preferred it, the overall consensus was still that they would reach for Athletic’s offerings before Bero.

Kingston Golden Pils

Finally, they sampled the Kingston Golden Pils, which is crafted to deliver a more hop-forward flavor.

This beer was well-received, with many noting it came close to tasting like a traditional pilsner, though it lacked the defined hop bitterness they expected. Remarkably, one Big Timber employee described it as possibly the best NA beer he’s ever had, highlighting its beer-like qualities.

Conclusion

While the Athletic Free Wave Hazy IPA was the favorite among the tasters, Bero’s Noon Wheat and Kingston Pils showed potential in the growing NA beer market. As non-alcoholic beers continue to rise in popularity, it’s predicted that the brewing quality will only improve, giving more competition to established brands like Athletic.

For those curious to try it, Bero is available for purchase here.

At the United Nations climate talks in Baku, Azerbaijan, Singapore’s pavilion showcased a unique beverage that drew attention and curiosity: NEWBrew beer, crafted using treated wastewater. This innovative brew was offered free to attendees, but many were initially surprised to learn of its unconventional ingredient.

Ignace Urchil Lokouako Mbouamboua, an international relations student from Congo, expressed astonishment upon discovering the beer’s origins, stating he enjoyed it so much that he had returned for a can each day of the conference. In Singapore, NEWBrew is part of a broader national initiative to promote the conservation of water, given the city-state’s lack of natural water sources.

The production of NEWBrew utilizes NEWater, Singapore’s treated wastewater, and serves as an example of the country’s leadership in water management. With a population of 6 million and increasing demand for water, Singapore relies on catchment, desalination, and recycling to manage its water supply effectively. Authorities project that water demand will double by 2065, necessitating a push for innovative solutions.

The current iteration of NEWBrew was produced after its initial launch at the International Water Week in 2018 and has continued to evolve with each subsequent release. Ong Tze-Ch’in, the chief executive of Singapore’s national water agency, noted the importance of normalizing the consumption of recycled water, despite the challenges in public acceptance.

Feedback from international attendees varied. Peter Rummel, director of Bentley Systems, praised the beer, calling it "fresh, light, and cool," which was notable given his Munich roots, famous for Oktoberfest. The local brewery responsible for NEWBrew, The Brewerkz Group, has produced around 5,000 liters for each edition, with pricing comparable to other beers at approximately $5 USD per can.

Saroj Kumar Jha from the World Bank emphasized the importance of reframing public perceptions of treated wastewater, suggesting that it be referred to as “used water” instead. He shared in a toast with his fellow panelists, lauding the beer.

Throughout the years, Singapore has engaged in campaigns promoting water conservation and the use of treated water. A pivotal moment occurred in 2002 when the then-Prime Minister was photographed drinking NEWater, a significant step toward public acceptance. As global water scarcity issues worsen, the acceptance and understanding of treated wastewater will become increasingly critical in meeting the world’s water needs.

At the United Nations climate talks in Baku, Azerbaijan, attendees were intrigued by a surprising offering at the Singapore pavilion: free beer called NEWBrew, made from treated wastewater. This unique beverage, which some jokingly referred to as "sewage beer," aims to raise awareness about water scarcity issues.

Among those sampling the drink was Ignace Urchil Lokouako Mbouamboua, a student from Congo, who expressed delight upon learning about its ingredients. He even suggested producing more such beers, noting that it was his third consecutive day enjoying a can.

NEWBrew is crafted using NEWater—a term used in Singapore for its treated wastewater—part of a national initiative to conserve water in this water-scarce region. Singapore has adopted innovative methods to manage its water supply, as it lacks natural freshwater sources. The country relies on water imports from Malaysia and emphasizes water recycling, desalination, and catchment.

The presence of NEWBrew at the climate talks not only exemplifies Singapore’s commitment to sustainable water practices but also highlights the broader issue of providing clean drinking water as climate change intensifies. Leaders in water management often prefer to refer to "wastewater" as "used water" to shift perspectives on recycled water.

The Public Utilities Board of Singapore developed NEWBrew in collaboration with a local brewery. This initiative intends to normalize the concept of using recycled water, a topic that has received mixed reactions from the public. Previous campaigns have included high-profile moments, such as when former Prime Minister Goh Chok Tong was photographed drinking NEWater in 2002, aimed at demonstrating its acceptance.

Participants at the conference, including Peter Rummel from Bentley Systems, commended the beer’s light and pleasant flavor. NEWBrew’s production reflects a growing acceptance of treated water, and the brewery reported producing around 15,000 cans annually. The brewery has crafted different flavors to promote acceptance, seeing a notable shift in perceptions among Singaporeans when treated water is incorporated into enjoyable products like beer.

As global water scarcity issues continue to escalate, experts like Saroj Kumar Jha from the World Bank stress the importance of promoting treated wastewater as part of sustainable water management strategies. During the discussions, he and fellow panelists raised NEWBrews to celebrate.

The presence of NEWBrew at the climate talks serves not only as a novel refreshment but also as a powerful reminder of the innovative approaches being adopted to tackle one of the most pressing challenges of our time: ensuring access to safe drinking water for all.