Few books actually meet the standard of “indispensable” reading, but Dom “Doochie” Cook’s debut This Ain’t the Beer That You’re Used To is.
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Modern breweries prefer to boil their wort as briefly as quality allows, owing to efficiencies in time and energy. But it wasn’t always so. In the 19th century, brewers routinely subjected their worts to three, four, or even twelve-hour boils. If you’ve ever wondered what that does to beer, I have the perfect beer for you to try.
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We have become balkanized in our IPA preferences, divided among our tribes of hazy fans and West Coast devotees. But the flagship IPA of Grains of Wrath has something to please everyone.
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In the 1970s, Miller and Pabst made pale lager at an industrial scale, while Oshkosh’s People’s brewery made pale lager on a much smaller system. But the way these breweries made their beer describes the space separating tradition and a technological boom.
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My fifth book, The Widmer Way, will be available next week. Here’s some background on the book and details about events accompanying its release. Hope to see you at one of them!
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Craft brewing started as a rejection of highly engineered, soulless industrial beer. Tradition was the early watchword for a newborn movement. Funny then to see what has become of craft beer.
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Think about what plots have been hatched over those pints, what loves nurtured or mourned, what sonnets penned. Then think of that old way of making beer, which Georgian brewers employed centuries ago. And finally, have another drink of London Pride and tell me you can’t taste something special.
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In a world that valorizes “innovation” above all else, these beers should fit right in—but also illustrate how most of that innovation isn’t really very original.
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“I will argue that these publications have played a major role in building and shaping the internationally-known Oregon craft brewing scene. Put another way, the fantastic uniqueness of Oregon craft brewing has been enormously enhanced by those who love to write about it.”
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Climate change is going to result in hotter, drier summers, and that will affect crop yields and alpha acid content. But new research out of Germany demonstrates that some aroma varieties will do better in the heat on what we might call the “juicy matrix.”
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Craft Brew Alliance just released its 2018 annual report, and things don’t look so good for the brand I just wrote a book about.
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Portland’s Great Notion Brewing, famous for their hazy IPAs and pastry beers, has opened a new production facility and taproom. But they’ve also expanded their brewing ambitions, and this is the most exciting news.
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Wynkoop Brewing founder John Hickenlooper went on to become a popular two-term mayor of Denver and governor of Colorado, and today he announced his candidacy for the presidency. How likely is he to become president? Well….
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