Everyone has improperly poured a beer in their life to the grimaces and eye-rolls of their drinking buddies and colleagues. The prime illustrator of a poorly-produced draft beer in any American bar or drinking table is the overwhelming presence of foam that inundates the glass and misbalances the minute equation between liquid and bubble. The copious head of white, quickly-dissipating bubbles – you can call it “dry foam” – is a sure sign that you’re not going to have an ideal drinking experience, regardless of if you’re drinking a Natty Lite or an award-winning IPA. But what if the overwhelming presence of foam was a good thing?
If you’ve had a properly-poured Pilsner Urquell straight from a Pilsner Side-Pour faucet, you’ll know that the presence of wet foam in your pour of a Pilsner is a good thing – and by design. So, what’s the difference between the foam in a typical beer and what is present in a proper pint of Pilsner Urquell? To find out, we asked the historic Czech brewer.
The race is on within the craft beer industry to meet consumer demand for lighter, lower ABV beverages like hard seltzers and session beers. However, there’s already a longstanding beer style that meets both these tests: Japanese rice lager. Could the time be right for this beer to follow the likes of Sours and Hazy IPAs and become an official craft brew trend?
This is a sponsored post from our friends at Stem Ciders
If you haven’t made the pilgrimage out to Stem Ciders’ Acreage facility in Lafayette, CO you’re sleeping one of the most impressive all-in-one Colorado craft beverage and culinary experiences …
Judging by the fact that Colorado has already experienced record snowfall in the month of October, it’s safe to say that Stout season has officially arrived. To help Colorado craft beer fans prepare for the dark variety of seasonal releases …
Drink good, feed good? That’s the vision behind Chicago’s first local hard kombucha maker, Luna Bay Booch Co. While Chicago is home to the nation’s most craft breweries per capita, the city’s appetite for lighter alternatives like White Claw and Truly Spiked Seltzer is also clear. So, why not hard kombucha as well? Kombucha continues to increase its popularity in the health and wellness market, especially among younger drinkers, creating a myriad of adjacent business opportunities for courageous thinkers like Luna Bay Booch Co. founders Bridget Connelly and Claire Ridge. The two saw the opportunity to bring hard kombucha, a popular product on the West Coast, to the Midwest by creating a local, Chicago-based brand that targets Chicago drinkers looking for a break from a beer along with those wellness-focused folks looking for a fun, spiked alternative to their favorite antioxidant-laden kombucha beverage. To find out more about the upstart hard kombucha business and what Chicagoans can expect from Luna Bay Booch, PorchDrinking spoke with Bridget.
Before Revolution Brewing releases the next two entries in their highly vaunted Deep Wood series, they’ll already be able to boast a FoBAB gold medal for one of those two. Very Special Old Ryeway (V.S.O.R.) and Straight Jacket will be released at the brewery after V.S.O.R. earned top marks in the Other Strong Dark Beer Category at this weekends Festival of Barrel-Aged Beers.
Twitch has become an increasingly popular platform since it launched back in 2011. Now, in 2019, the platform reported having over 15 million daily active users who watch video streams. Although Twitch streams cover a plethora of genres, market researcher Newzoo reported that eSports account for 21.3% of Twitch viewing; Which doesn’t really come as a surprise with the popularity of Fortnite and gaming influencers/professional gamers such as Dr. Disrespect, Tfue, and Ninja (who actually announced an exclusive partnership with Microsoft’s Mixer streaming platform so he is no longer active on Twitch). Like many other activities, cracking a beer while watching your favorite stream can only enhance the experience. Although I personally have not dabbled much in the world of Twitch, I’m very fortunate enough to be dating someone who is. So, he was not only able to teach me more about one of his passions, but help me pair it with one of our shared passions: craft beer!
In any industry, to be recognized for exemplary work is an incredible feeling. To win a medal at the Festival of Wood and Barrel-Aged Beer (FoBAB), one of the country’s premier barrel-aged beer festivals, is a massive accomplishment.
Market Garden Brewery in the historic Ohio City neighborhood of Cleveland, Ohio, has made a name for itself on the success of an unlikely flagship beer for a modern craft brewery. Prosperity Wheat is a Bavarian-style Hefeweizen, and it won the gold medal for the style at the Great American Beer Festival last month.
Winning something once is tough. Repeating that successful feat is an even tougher task. So, when Cincinnati-based Brink Brewing won GABF gold for “Very Small Brewing Company” for a second consecutive year, a lot of people took notice – myself included. As a young operation, volatility and uncertainty are commonplace. Making good beer, consistently, at a profit, is an arduous task that not many can master. Building a loyal drinking base and gaining accolades for your creations become even more difficult as you try to keep your core business afloat. This is what makes the work of Head Brewer Kelly Montgomery even more impressive. To find out more about the success of their small but stout operation, their reaction to GABF gold, and what comes next, we posed 5 questions to Brink Brewing’s Kelly Montgomery.
Chicago’s barrel-aged beer selection is second to none when it comes to quality and quantity. While it’s easy to get lost in the releases of Bourbon County or Deep Wood, there are many smaller barrel-aged releases that deserve the attention of the craft beer market. For the second year in a row, Cruz Blanca’s Luchador Series brings big flavors and unique adjuncts to a set of beers that are standouts in a crowded market.
Baby Sips, a “pastry stout,” is a new Imperial Stout from Resident Brewing, in collaboration with Moksa Brewing and Mostra Coffee. This is a very limited release of only about 350 bottles. There will also be a release party on Friday, November 1st where the collaboration will be on tap for patrons to try out!
With Halloween fast approaching, there’s nothing better than sharing some good old-fashioned ghost stories with a beer in-hand. From pesky ghosts that interfere with a beertender’s duties, to restroom peeping toms, we’ve rounded up some of our favorite haunted brewery establishments and bars. Trust us, you’ll need some liquid courage to enter through these doors.
Jolly Pumpkin Artisan Ales is most known for its well-crafted array of sour ales, but it’s Traverse City brewpub location is known for something else. The brewpub is attached to Bowers Harbor Inn, home to upscale restaurant, Mission Table, and gorgeous views of the waterfront. It might also include a haunted spirit. Just in time for Halloween, here’s what you need to know about this Jolly Pumpkin location’s haunted history, which may be one of spookiest brewpub spots in the U.S.
Two days ago, President Trump announced that he would be building a wall in Colorado to presumably keep out the New Mexicans for whatever offense they may have committed against him. One could surmise that their green chile was too spicy and flavorful for his bland palate, or perhaps saw tweets from their visitor’s bureau of Meow Wolf and thought we were being attacked from another dimension by another planet’s space force.
Regardless, Trump’s alleged wall in Colorado will surely have dire repercussions for the rest of the country including the fact that we’ll no longer have easy access to a number of the state’s prolific breweries. Here’s a list of the nine best breweries out of New Mexico, which we’ll have to import once Trump’s Colorado wall is built.
Primitive Beer is Colorado’s first exclusively spontaneous, barrel-fermented and barrel aged beer blendery, that uses only 100% Colorado ingredients (hops, grain, fruit, microbes, and water), inoculated and fermented entirely by airborne microbes captured in a coolship.
If you have no …
In 1999, Learn To Homebrew Day was established by the American Homebrewers Association to promote the most rewarding, and delicious activity of all time — homebrewing. This is what is written on the AHA’s website about this event. It is a day that many homebrewers the world around have come to their local homebrew stores or friends or even the internet to learn the hobby that you can literally drink to!
The name “grisette” has popped up on brewery taplists more and more in recent years, but the style is still poorly understood by many. What is this curious little beer, where did it come from, and why is it growing in popularity? Turns out none of those questions have easy answers.
The popular origin stories for many historical beer styles are often festooned with fanciful narrative elements of dubious veracity. Ask any dudebro at a bar about how IPA was created and be prepared for a tall tale involving colonialism and sea commerce. The true story is often a little more complicated if it can be uncovered at all, and grisette’s backstory is no exception.
Following a year that saw Goose Island’s Bourbon County Stout go heavy on adjuncts such as vanilla, orange, berries, and chocolate, the 2019 lineup is focused on the barrel itself.
The eight-beer lineup will be released, as is the tradition, on Black Friday but those attending FoBAB or Prop Day will have a sneak peek at the beers ahead of their official release. The media was invited to the Goose Island Barrel House for the first public tasting of this year’s lineup.
It’s only fitting that the city with the most breweries would host a first of its kind conference exploring craft beer from the culture, history, diversity, and everything in-between. Chicago will be hosting the inaugural Beer Culture Summit on October 24-27, organized by The Chicago Brewseum.