Lua Brewing | Lua’s Birthday Blend Barleywine

A curious question that arises frequently at brewery bars is “How’d you decide on the name?” Sometimes there’s quirky, meaningful backstories, sometimes it’s a spin on the founder’s names, sometimes it’s inspired by their geographic location, or it’s one of a million other possibilities. For Lua Brewing, owners Scott and Whitney Selix found no better namesake for their passion project than their beloved pup. Lua turned 13 years old on March 14th of this year, and a month later the team in Iowa released a very special birthday blend in her honor.
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Anchorage Brewing | Sister, Mother, Daughter Barleywine

For many, craft beer and brewing provides a creative outlet—a unique method of expression. Every day, a different brewery releases a new and exciting beer to share with their consumers, hoping that the quality of their ingredients, brewing expertise and distinct marketing can lead to a successful, conversation-worthy beer. But sometimes, a beer represents so much more. The story and blend of Sister, Mother, Daughter and its inspiration needs to be shared.

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Barrique Brewing | Static Between Worlds Vienna Wine

Those who have extensively followed Barrique Brewing and Blending know that they’re in for a treat whenever a new “wax top” release is announced. While often high gravity and brewed in small batches, one thing that always holds true is that these releases are particularly special to the team in Nashville. Static Between Worlds was no different. A collaboration with former Orpheus Brewmaster—and current owner and Head Brewer of The Hollows in Amsterdam, Netherlands—this massive Vienna Wine sought to capture the essence of the past and promise of what’s to come through a complex tapestry of flavors.

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New Braunfels Brewing Co. | Death for Breakfast

Once a phrase linked solely with Oatmeal Stouts, the term ‘breakfast beer’ is now applied to beers ranging from Milkshake and Smoothie Fruited Sours to Oat IPAs. Of course, what you may or may not consider to be a true ‘breakfast beer’ invariably depends on what you choose to have for breakfast, but the link between oat content and breakfastiness in a beer remains undisputed.

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5 Questions with Rodenbach Brewmaster Rudi Ghequire

The art of brewing beer varies by region, brewer and brewing style. Many brewers find their niche in one style or art-form, craft their beer to perfection and become famous for it. That’s the case for esteemed Rodenbach Brewery in Roeselare, Belgium, which brews oak foeder-aged sour Ales that have led the way for the category for almost two centuries. Their most popular offering is the simply named Rodenbach Classic, a standard-bearer Flanders red Ale that effuses the precision and expertise of Rodenbach’s master blenders and brewers. 

Perhaps Rodenbach’s most well-known brewer is Rudi Ghequire. A Rodenbach brewmaster since 1982, Ghequire has walked the hallways in their massive foeder-filled brewhouse more times than he can count. Foeders are special to Rodenbach and they are special to Ghequire. Yet, many beer drinkers, myself included, are not fully aware of the magic of foeder-aged beers, the flavors that blending foeder-aged beers creates and the expertise needed to delicately create these offerings. To find out more about foeders and what makes Rodenbach’s foeder program special, I asked Ghequire five questions. 

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