Posts ByChris Wallner, Author at PorchDrinking.com
In 2021, L.A.’s first craft brewery turns 8, and there’s sure to be a Pelican Party like none other! Oh wait — you thought L.A. was Los Angeles? Try the other L.A., more than 2000 miles away from the City of Angels. This L.A. is Lower Alabama, and Fairhope Brewing Company is proud to call itself the region’s first craft brewery.
With summer fast approaching, session beers and all sorts of IPAs will flood taprooms and patios as breweries begin to reopen. Station 26 Brewing Co., of Denver, Colorado, has an ever-evolving tap list to please these palates. Fan favorites such as Tangerine Cream, 303 Lager and Juicy Banger IPA can typically be found year-round in both the taproom and as cans to go. While the menu changes, the folks at Station 26 thought it might be a great time for people to savor a barrel-aged Imperial Stout.
Traveling through the ever evolving galaxy that is craft brewing requires a delicate balance of knowing your roots, but willing to experiment. One of the pioneers of craft beer, Left Hand Brewing of Longmont, Colorado, is not one to rest of their laurels. With recent changes such as launching a CBD infused beverage called Present with WAAYB Organics, modifying the iconic red Left Hand logo and re-designing packaging to include the new logo, announcing a new Denver taproom location, and adding beers to both their regular and NITRO series of beers, you can clearly see that Left Hand is preparing for the next frontier.
If asked what first comes to mind when you think of Left Hand Brewing, I would guess Milk Stout and Nitro top that list. As much as I enjoy Milk Stout and the Nitro lineup of beers, one beer in Left Hand’s vast portfolio that might be overlooked is Fade to Black, their winter seasonal.
Photo Credit: Holidaily Brewing Co.
Gluten-free – trendy, healthy, high maintenance or life altering. Those are just some of the reactions you might receive when you ask people what they think about gluten-free. In truth, those two words evoke vastly different reactions from just about everyone. For Karen Hertz, gluten-free became part of her life during a treatment plan as she battled and beat melanoma in 2007 and then both papillary thyroid cancer and Hashimoto’s thyroiditis, an autoimmune disease, in 2008. After beating cancer twice Karen developed a passion for health and happiness. This centered around gluten-free options, but there weren’t many out there in the world of beer.
In order to standout as a brewery in the great state of Michigan, you’ve got to go above and beyond just brewing really solid beer. Since 2012 over 100 new craft breweries have opened in the fruitful state of Michigan alone. But Transient Artisan Ales, in the southwest corner in Bridgman, has begun found a way to gain not just local industry attention but national acclaim as well.
After a 4 year hiatus Small Batch Festival returned to Fort Collins, and as the saying goes “it was just like riding a bicycle.” Entering the festival one fun perk that stood out was that bicycles were welcomed to a VIP parking in the main parking lot and those that drove had to park up top in the upper lot. Walking through the ticketing line was a breeze and the atmosphere as you entered the main bar was jovial.
Odell Brewing Company last hosted Small Batch Festival in 2012, and while the event was an amazing success, the brewery has been quite busy in the years since — They expanded their footprint (Iowa and Texas,) updated their seasonal lineup (Brombeere here, Double Pilsner gone,) released a handful of new bombers (such as Brazzle and Pina Agria,) created a seasonal variety pack (Montage,) and completed brewery construction. Having accomplished so much the past few years, Odell is ready to bring back the Small Batch Festival and hopes to make it an annual event. Adam D’Antonio from Odell said “production comes first and festivals second. We didn’t want to bring Small Batch back until we were ready and could do it right.”
The marriage of wine and beer has increased in popularity over the last few years as barrel aging continues to explore new territory. Breweries are finding all sorts of ways to brew with the grape juice and must used to make wine, as well as the barrels these very ingredients are aged in. While many beer/wine hybrids have hints of wine, Mach-Limit Tempranillo from Black Project is not one of them. The combination of a neutral sherry barrel, sour golden ale, grape juice and must together blurs the line of beer and wine in a magnificent marriage of ingredients.