In this ongoing series, I have been posting the reflections of brewers and cidermakers as they deal with the unfolding COVID-19 coronavirus. In today’s post, Van Havig of Gigantic Brewing offers an entertaining and revealing report on how they’re managing.
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Another update from folks at Old Town, Baerlic, Heater Allen, Alesong, and Zoiglhaus about how things are going in this time of Coronavirus. And good news: many are hopeful they’ll weather the storm.
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The lineage of brewers making the traditional tart weissbiers of Berlin seemed to end when Schultheiss made the last example in the early 2000s. A tradition shared from one generation of brewers to the next, the thread seemed to be broken—until Ulrike Genz found that last brewmaster and went on to found Schneeeule.
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In this ongoing series, I have been posting the reflections of brewers and cidermakers as they deal with the unfolding COVID-19 coronavirus. In today’s post, Nat West of Reverend Nat’s offers a report on his new home delivery service.
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In the latest diary, Alan Taylor of Zoiglhaus describes the varied impact of the coronavirus on package and draft sales.
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In the first of an ongoing series, we hear from brewers who are dealing with the ravages of the Coronavirus outbreak. Today the stories of Lisa Allen (Heater Allen, Van Havig (Gigantic), Adam Milne (Old Town), Ben Parsons (Baerlic), and Matt Van Wyk (Alesong).
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A continuously-updated list of Oregon breweries delivering beer and selling to-go.
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Let’s crowdsource some information. If you have an Oregon brewery, how are you planning to sell your beer directly to customers? Let me know and I’ll start spreading the word.
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A week ago I was really worried about how COVID-19 would affect pubs and restaurant business—and the jobs that depended on them. As recently as Friday I was out in the pubs to help out, one pint at a time. Now It seems clear everyone needs to stay at home.
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The final numbers from the OLCC for 2019 are out. They show legacy breweries losing ground while newer breweries pick up the slack in an otherwise flat year.
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As British drinkers are increasingly seduced by hazy IPAs and other “craft” offerings, some of the old breweries continue to make characterful, handmade ales in an older tradition. Harvey’s Brewery in Sussex is an exemplar.
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What a dark Monday this is. Be well, everyone—
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Five years ago I spent an afternoon with Dave McLean of Magnolia Brewery. Since then, the beer industry, San Francisco, and Magnolia—later purchased by New Belgium, which was itself purchased by Kirin—have all gone through major changes.
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The US hasn’t had to deal with a pandemic in decades. Now, as more and more cases are reported and the first US deaths are announced, it’s fair to ask how many people will keep hitting the pubs.
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How much haze is too much? What about color and liveliness? Are we anywhere near an agreed standard?
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