Six-Pack of News, Volume 31: Why is 3.2 Beer Still a Thing?

I need to give a shout-out to good, ol’ Rod J. for posting a couple of these on the Twitter (check out his BeerVentures here).

First off is a big legislative change in the state of Colorado, where on January 1st a law took effect permitting “full strength” beer to be purchased in the state’s grocery stores. Previously, grocery stores were limited to selling malt beverages that were 3.2% alcohol or less. Wine and hard liquor must still be purchased in separate liquor stores. There are still a few states with the alcohol limit—Utah, Kansas (law will permit full strength come April)—begging the question: why the hell is 3.2% beer still a thing in 2019? (Post Independent and Citizen Telegram)

File this next one under “missing the mark”: Keeping in line with the ever-growing number of corporate sponsorships surrounding various sports leagues and sporting events (does the NFL really need an official car?), the Kentucky Derby has selected its official craft beer. Yes, the official “craft beer” of the Kentucky Derby and the exclusive beer of Churchill Downs is…Blue Moon. Blue Moon. The one owned by MillerCoors. Is the official craft beer of the Kentucky Derby. Got it. (Beer Street Journal)

In deference to the wishes of it’s namesake creator, Disneyland park in Anaheim, CA has been and continues to be a dry theme park (a tradition partially broken some years back at the Magic Kingdom in Florida’s Walt Disney World). The REST of the Disneyland Resort is a different story, and starting next week the numerous restaurants and shops of the Downtown Disney district will be joined by a Ballast Point Brewing Company brewhouse and taproom. The brewery will sport a full menu along with dozens of Ballast Point’s beers, including some produced in and exclusively available at the Downtown Disney location. The brewery opens January 16 (Food and Wine website)

It would be an understatement to say that inclusion and diversity are key pillars for virtually any business, and the craft beer industry is no different. To that end, the Brewers’ Association, craft beer’s trade association, has released a 5-part series to serve as a guide to help brewers and breweries embrace diversity in all aspects of their business.

The folks at Vinepair sure like their lists, and their Top 10 Beer Destination list for 2019 is no exception. The list isn’t as esoteric as last year, when they were sending you to Madison, Wisconsin and Richmond, Virginia. But some lesser-known cities like Rochester, New York and Raleigh, North Carolina join locations like Paris, Berlin, and New Orleans.

Related: We had Vinepair’s 2018 list AND originally discussed the Downtown Disney/Ballast Point story in Volume 29 of the Six-Pack!

Finally, the state of California spent a lot of 2018 being devastated by wildfires. Sierra Nevada Brewing Company is doing their share to help the state get back on its feet, and has enlisted many of its craft beer friends to add their support. Late last year, Sierra Nevada released Resilience Butte County Proud IPA, with proceeds from the beer going to the Camp Fire Relief Fund (the Camp Fire being the later wildfire that burned over 150,000 acres, destroyed 13,000 homes, and impacted many of Sierra Nevada’s employees). SN then took things a step further by releasing the Resilience recipe and having their suppliers provide ingredients at no charge to ANY brewery that signed up and committed to making the beer for free and sending any proceeds from the beer’s sales to the Camp Fire Fund. Over 1,400 breweries (SN has the full list in the link above) signed up. You may have already started seeing the beer at your local brewery, or it may be coming very soon.

BrewVue: #CBBCity

This was not my first visit to Crystal Ball Brewing Company. I first checked out their home base in a small warehouse in West York, PA—a space that practically put its roughly dozen-seat bar virtually IN the production area. Between limited space and relatively few hours, the CBB team knew they needed something better. The result has been stylized as #CBBCity, a taproom in downtown York City, an area trying to undergo a major revitalization.

The York taproom, while a major upgrade from their production space, is a bit on the small side (maybe a dozen bar stools and 20-30 seats, tops). And it’s maybe a bit dark, with grey walls and dark furnishings doing little to help what light is provided in the room. Still, it’s a very nice space where they are serving up a half-dozen or more of their brews, along with a couple of other options for those that aren’t adventurous enough for craft beer. Without a doubt, it is far better than their brewery-based tasting area. They served their well-liked Coconut Porter there (I’m not a coconut guy, but I’ve heard great things) and might even have it on nitro. Other notables include the Opal IPA and the Jamaican-Style Wheat (which is fruitier than your average wheat beer), though I’ve yet to have anything bad from these guys between a few cans and a couple of visits to their tasting rooms.

Beer in Reviews: Mad Elf Back-to-Back-to-Back AND Naked!

I promise you, no typo in the post title above.

In anticipating my visit to Troegs Independent Brewing earlier this week, I was looking forward to checking out their Christmas seasonal, Mad Elf Ale. I was happy to see that the Troegs taproom not only had this year’s version of Mad Elf on tap, but the 2017 AND 2016 editions, as well! 3 types of Mad Elf, and 3-beer flights offered by Troegs? Easy choice!

Mad Elf pours a pretty Ruby Red color and is a massive beer, clocking in at a whopping 11% ABV and 15 IBU. Despite that high ABV, the beer is not super-boozy. Or at least, the booziness blends well into the fruit profile of the cherries and the overall sweetness coming from the honey, two of the key brewing additions in this beer. Some mild chocolate notes are also present coming from the chocolate malts.

On to the varietals. To be frank, I could tell very little difference between the 2018 and 2017 editions. The 2016 Mad Elf showed definite changes, starting with a slight lightening of that ruby red color compared to the other two. Overall, the beer was a little smoother with a little more coming from the sweet honey and fruity cherry ingredients.

In addition to the Mad Elves, Troegs also had a variation called Naked Elf. Far lower ABV (6.9%), similar IBU (17) compared to Mad Elf, this is a stripped-down beer, where the cherries, honey and chocolate malts are never added. The result is a fairly straight-up Belgian dark style ale. Several wintery spices are present—cinnamon, cloves, and others—along with a hint of bubblegum sweetness. It’s a neat little beer, but the Mad’s additional brewing ingredients, especially the cherries, really help kick Mad Elf up a notch. Fun little experiment, but I like my Belgians in fairly small doses, so I don’t feel the need to check this out again once my crowler runs dry.

We’re not done with Mad Elf, either! Coming up later this week: Mad Elf Grand Cru.

BrewVue: Troegs Independent Brewery

I am in Pennsylvania for the holiday, and already got started on the local beer scene. I’ll be writing about some of the newbies soon, but started off with an old standard.

I got fresh off the plane in Harrisburg, PA, picked up by my parents, grabbed some lunch, and then headed to Hershey for our third ever trip to Troegs. This marked our first time going on their well-regarded brewery tour. It opened with a pre-tour choice of beers, roughly 10 ounces of their core Amber Ale, seasonal IPA, or small-batch Cranberry Porter. This was followed by a perusal of their art gallery, featuring winners and notable entrants from their annual art contest. Starting at the bottom of the hour, the tour began in earnest. Our tour was led by a lovely young woman whose name I forget, because I am a lousy person. She had a Zooey Deschanel thing going on, if that helps.

The tour covered the four principal ingredients of beer (water, malt, hops, yeast) and the brewing process in-depth, with a walk-through of the production floor. Highlights included tasting malted barley at various stages of roast, smelling fresh and pelleted hops, and sampling “green”/unhopped beer. The tour concludes with further sampling, including our being able to sample their Perpetual IPA fresh off the bottling line. We closed out with a taste of their excellent Jovial Dubbel Ale. Troegs puts together a high-quality tour with some unique experiences. Even if one doesn’t want to do a guided tour (which costs $10—quite a bargain—and takes about an hour), the self-guided tour allows you see some of the processing equipment and contains a ton of information itself, written on glass windows and walls along the couple hundred square-foot tour. Even more of the process equipment, including the boil kettle and hopping tanks, are visible from the main taproom, easily the cornerstone of the brewery overall.

Courtesy, the Troegs website

Courtesy, the Troegs website

The taproom bar presents upwards of two-dozen beers from their core, seasonal, and small batch line-ups, with all but a few rarer offerings available on tap and able to be carried out in growlers or crowlers (in addition to an extensive group of single bottles, six- and twelve-packs available in their main store. With such a long line-up at the bar, it’s easy to find something you’ll like, but among their notables are the previously-mentioned Jovial along with the current seasonals, Blizzard of Hops, a Winter IPA, and Mad Elf (more on this one at a later date). Among the year-round group, the Perpetual IPA, HopBack Amber, and JavaHead Stout stand out.

Beers in Review: Holiday Rapid Fire

Christmas is fast-approaching, with the official start of Winter approaching even faster. With that in mind, I thought I’d throw down some quick thoughts on a handful of recent seasonal beers that I’ve had.

Highland Cold Mountain Spiced Ale-Highly enjoyable. As someone who does not necessarily care for many of this season’s beers, which can be overly sweet, I find Cold Mountain had a terrific balance of sweetness, spice, and other usual notes (like vanilla and dark fruits).

River Rat Winter Warmer-Not bad overall, though I felt like I was drinking the can a little bit in the one I had. Nice sweet and spice levels, though.

Abita Office Party-Abita’s limited-release Holiday Stout—they also have. Again, not bad overall (better than my River Rat experience). Quite mild overall. Not a lot of sweetness, and spices are present but not overpowering. That puts it right in my wheelhouse, hypothetically. It just needs…something…to be great.

I also had the Sweetwater Festive Ale, but that was a while ago, and it made so little impression that I can’t really recall anything, other than I wasn’t overly impressed. Take that for what you will.

Beers in Review: Dark and Light

For this first review, we go back to one of my hometown’s standard bearers, River Rat Brewery. My Morning Stout is their primary stout with an ABV of 6%. The beer pours a dark cola brown to near-black, and I found it to be fairly light-bodied. There is plenty of coffee present—a unique blend made by a Georgia-based independent coffee roaster. Burnt sugar, cocoa, and vanilla notes are all present, and I feel like the beer had a bit of a cold brew coffee-style thing going on: a little sweet and maybe a little milky, at least to me. Another solid effort by River Rat.

Next up, we go about as far in the opposite style direction as possible with this offering from Charleston’s Frothy Beard Brewing Company. They seem to like their fruity Blonde Ales (currently featuring a Blueberry Blonde), and got to enjoy their Strawberry Blonde Ale earlier this year. 5.2% ABV, the beer pours a fairly clear nice straw gold color. As expected, strawberries make up darn near everything in this beer. The sweetness level on this beer is pretty high, almost pushing to the point of being too much for me, but staying JUUUUUUST on the right side of my line. Overall, I found this to be a light and tasty Blonde Ale.

Beers in Review: A Pair from Cottontown

Cottontown Brew Lab has been a member of the Columbia beer scene for a couple of years now. Originally a production-only facility, they opened up an outdoor Beer Garden over the summer at their location in one of Columbia’s historic downtown neighborhoods, the eponymous Cottontown. Their goal is to embrace the “Famously Hot” nature of Columbia, South Carolina, and present a core line-up of beers that are enjoyable even on those unbearable high humidity, near-100 degree days that dominate the area for most of the summer. I’ve had the opportunity recently to try a couple of offerings from their core line-up.

Their Blue Zip Tie IPA comes in at 7.6% ABV and 80 IBU, and strikes a remarkable balance of flavors and aromas. I got plenty of maltiness (I believe caramel malts) and dark sweetness to go a mild hop bite and notes of pine and plenty of aromatics. Again, generally light in nature, and pouring a fairly clear golden color, I found this to be a nice IPA whose balance makes it different from many of the others.

Second up is the Carolina Crush Session IPA. It pours a hazy yellow-gold color, and clocks in at 4.5% ABV and 25 IBU. Also fairly light and fairly straight forward in flavor, with hoppy pine and dank notes. They also nailed the “trick”, as I felt like I was getting citrus zest notes throughout, but the brewers claim that no fruit is used in the production of this beer. A solid session beer.

Return to Asheville, Part 5

The biggest thing from the back end of the trip was the visit to Sierra Nevada Brewing Company’s East Coast production facility, located just outside of Asheville in Mills River, NC. It’s right next to the Asheville airport, but given how much green land SN bought up (it’s about a quarter- to half-mile drive through forest to get from the front gate to the brewery.

You’ll notice throughout the parking lot there are several “trees” made out of solar panels, which help provide power for the facility.

You’ll notice throughout the parking lot there are several “trees” made out of solar panels, which help provide power for the facility.

One of several glorious exterior shots.

One of several glorious exterior shots.

The brewery nails a naturalist-meets-Willy-Wonka aesthetic, and as colleague described it to me, the place was designed for brewery tours. Indeed, they hold numerous tours of varying content and levels of detail each week. And if you want to go at your own pace, there is a several hundred foot-long corridor with expansive top-down views of various parts of the production process, an in-depth description of the production process, and many displays highlighting the history of beer in general and Sierra Nevada specifically.

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Bottles from throughout Sierra Nevada’s history.

Bottles from throughout Sierra Nevada’s history.

There are spacious sit-down spaces both inside at their tasting bar/pub AND outside behind the brewery, as well as a high-gravity beer bar just upstairs from the main tasting bar.

The Sierra Nevada brings together just about every SN beer you can think of.

The Sierra Nevada brings together just about every SN beer you can think of.

Without a doubt, the brewery is absolutely beautiful. I’ve seen more than a few self-guided brewery tours in my time (they are a requirement before drinking in a brewery in New Jersey). This one blows EVERY ONE away. It helps that Sierra Nevada’s a big boy in the craft world, but they nailed the brewery experience in every way at the Mills River brewery.

Return to Asheville, Part 4

Now, finally, we get to the meat of the weekend, so to speak: Saturday on South Slope. This was my 2nd trip to the South Slope, the eclectic roughly 10-block area that sits just down the hill from the city center, and I made it a point to largely stay away from places I had visited on my last trip. I lead off with Hi-Wire Brewing. Having recently celebrated their 5th anniversary, I really enjoyed the vibe of their downtown tap room (they also have a larger, more open location near the Historic Biltmore Village south of the city)--it is a superindustrial location, looking like their old loading dock with a bar in the back and a handful of tables sprinkled across the workfloor. But manages to have a chill and unpretentious vibe, and goes old-school with an original Super Nintendo and what I'm pretty sure was a pinball machine from Elton John's performance of "Pinball Wizard" in the movie version of the The Who's Tommy.

The vegan, gluten-free water to help the beer go down easier.

The vegan, gluten-free water to help the beer go down easier.

From left to right/1-4: their Imperial Stout (this time infused with Horchata), their version of the New England/Hazy IPA, one of their flagship IPAs, and their seasonal Hefeweisen.

From left to right/1-4: their Imperial Stout (this time infused with Horchata), their version of the New England/Hazy IPA, one of their flagship IPAs, and their seasonal Hefeweisen.

I had the flight shown above, and enjoyed everything. The Horchata 10W-40 was just a hair sweet for me. In this group, the Uprisin' Hefeweisen stood out. Amongst their core beers, I had a Bed of Nails Brown Ale with dinner another night, and found it to be fantastic. The Gose is also very good, if you're into that sort of thing.

Next was a quick trip to Asheville Brewing Company. Again, I'd visited here before, so this served as a quick lunch stop. Though, for something completely different, I tried Roland's ESB, which hit the nail right on the head: malty, slightly sweet, and smooth.

I even nailed the logo placement!

I even nailed the logo placement!

The third stop of the afternoon was Catawba Brewing Company.

Courtesy the Catawba website.

Courtesy the Catawba website.

Boasting a sleek and spacious tasting room with a funky outdoor seating area (including room for a food truck or two), I tried a few different fruit-infused versions of Friki Tiki, their try at the New England/Juicy IPA style, before settling on the Lemon-Lime variant, which I really enjoyed.

Before we go on, I did not stop at either Wicked Weed location, feeling no strong desire to support A-B InBev’s well-documented assimilation of the brand. En route to Catawba, however, I did pass by the Funkatorium taproom. It seems they are using their Evil Empire money well, as what was once a fairly small, cramped outdoor space has added a huge second tier with a stone floor and full-service beer-bar-via-container. Obviously, they’re getting the traffic to justify such an expansion, so they must continue to do well.

My final stop was Burial Beer Company, a brewery and taproom that reaches far beyond eclectic. One of the exterior walls features a mural of Tom Selleck and Sloth from “The Goonies”. The outdoor space is humorously decorated, with rusted out car seats and other oddities replacing your standard-issue benches. Winding through their outdoor area leads to a fairly standard bar, but continue through the building, and it starts to resemble some lesser demon’s inner sanctum, complete with the brewery’s SECOND Tom Selleck adornment, a velvet portrait. I promise, I wrote that last sentence correctly. I recommend their West Coast-style IPA, Surf Wax. I also really enjoyed a dark sour called Anno Domini MMXVIII. Ceremonial, their Session IPA, is okay, but I think there are multiple better IPA choices out of Burial.

Coming up next time: a few places from Sunday, plus a visit to Willy Wonka’s brewery.

Website dark for vacation

Howdy, folks.

I'm still getting back into the swing of regular writing, obviously, and I still have plenty to say about an amazing trip to Asheville. But now, it's time for the big vacation with the family to the Jersey Shore. I'm fairly certain there will be a brewery hopping day somewhere in there, visiting some old faves (Cape May!), some new faves (7 Mile!) and some newcomers (Mudhen!).

As usual, Twitter will be the best way to keep up with whatever's going on, with Instagram being a reliable back-up, so long as Wi-Fi proves reliable.

See you all back here on Labor Day weekend!

Return to Asheville, Part 3

BTW, this Asheville recap is ALREADY 3 parts long! In case you missed them, check out Parts One and Two!

Friday night ended up at arguably my favorite brewery in Asheville, if not overall, Highland Brewing Company.

Highland changed their logo from the cartoonish kilted Scotsman to the Highland compass last year.

Highland changed their logo from the cartoonish kilted Scotsman to the Highland compass last year.

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After checking out their short tour, I had a couple of beers, including the very good Alternate Cargo rotating IPA (shown above) and I Am Brut, which is an experimental American Pale that they were calling a champagne-style ale. It wasn't. I mean, it was fine, but not a great offering, to me. I also grabbed a delicious pizza from Tin Can, the food truck outside the brewery. I also checked out the Meadow for the first time. It's Highland's expansive outdoor music area just past the brewery.

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Bands play at the covered stage in the background, and at various spots (such as at far right) are tractor trailers converted into bars, food service, bathrooms and the like. It's a terrific space, but I wasn't feeling the band, and it had been a bit of a long day, so I called it a night fairly quickly. Not a bad idea, giving the touring planned for Saturday on South Slope!

Return to Asheville, Part 2

After lunch at 12 Bones on Friday, I proceeded into town. My first stop was NOT my hotel, but a brewery, of course!

Recently, several of the major craft players in the western United States have seen the craft beer boom push their capacities to or beyond their limits. Expansion plans were enacted, and for some of these breweries, it made sense to build new facilities in different parts of the country (thus, saving on shipping costs) instead of expanding old facilities. As a result, the eastern United States has become home to East Coast operations for New Belgium Brewing Company and Sierra Nevada Brewing Company in the Asheville area, along with Stone Brewing's facility in Richmond, Virginia. I set up the Asheville big boys as the bookends of my long weekend, starting with the 1 1/2 hour tour of New Belgium Brewing Company.

The bicycle entrance arch leading to the New Belgium production facility and offices.

The bicycle entrance arch leading to the New Belgium production facility and offices.

Located in West Asheville on group of plots that once housed an auto parts facility and a cattle-holding facility, among other businesses, New Belgium worked very hard to clean up this EPA-designated brown site and worked to reuse or recycle a significant portion of the materials, whether reused in the building designs (like some 14 linear miles of lumber that was reused) or in decor throughout the site's facilities. The arch in the picture above leads to the business side of the campus, including the full production facility and business offices. The primary public area is called the Liquid Center (pic below), and features the usual merchandise area and bar/tasting room with plenty of indoor AND outdoor seating, including a beautiful deck overlooking the French Broad River and the greenway, which includes brewery land along the river that was donated back to the city of Asheville by New Belgium. Like so many breweries, a food truck or two can be found out front during most business hours.

Main arrival/entrance area to New Belgium's Liquid Center, with the requisite taco truck out front.

Main arrival/entrance area to New Belgium's Liquid Center, with the requisite taco truck out front.

The New Belgium tour runs 1 1/2 hours. I can't for certain remember my tour guide's actual name (I want to say...Mike?), but he definitely goes by Party Grandpa. So, keep an eye out for him in the Liquid Center or on a tour if you make it there. The production facility is immaculate. The tour features 3 different tasting spots and tends to utilize those spots to tell the story of the founders, Jeff Lebesch and Kim Jordan, rather than spend tons of time recapping how the beer gets made. Which, to Party Grandpa's point, tends to be a fairly universal process. It's all just a matter of scale. At one tasting point, I finally got a chance to try out The Hemporer, an HPA (Hemp Pale Ale?) which has generated a ton of buzz since it's debut recently. It wasn't bad, but the hemp notes tend to not necessarily be my favorite when they pop up in pales, and this one has those notes turned up to 11. The 4 ounce pour I had was more than sufficient. They also offered us a pour of their flagship beer Fat Tire and a choice of a Belgian Dubbel or their long-time sour offering, La Folie.

Next time: Friday night at Highland and Saturday afternoon on South Slope!

Return to Asheville, Part 1

Recently, I made my second trip to the Beer Mecca of the East Coast, Asheville, North Carolina. Despite still seemingly just scratching the surface of the region's craft beer scene, it was a heck of a beercation.

About three hours' drive from Columbia, SC, Asheville is more or less tucked in a valley surrounded by federally-protected mountainous forest land. It also serves a major highway junction, linking Interstate 26 (which, despite being an East-West highway, tends to overall travel much more North-South from Tennessee all the way to Charleston, SC) to Interstate 40 (which runs through several major cities while traversing almost the entire width of the United States).

To say that Asheville has developed an eclectic community over the years would be a significant understatement, with a rich music scene developing that has seen more mainstream exposure over the last decade from groups ranging from the Beastie Boys to the Avett Brothers.

With this eclectic community came a love of craft beer, resulting in a craft beer boom that gave Asheville the distinction of having the most breweries per capita inside its borders, with nearly two dozen breweries calling the city of Asheville itself home, to say nothing of several more in nearby areas like West Asheville and DOZENS more inhabiting the region. As I said, I just scratched the surface of the Asheville beer scene. Even on a second visit.

But before we get to the beer in the next installment, I hope you'll allow me a brief foodie moment. On the way into town, I stopped at the 12 Bones Smokehouse location south of Asheville in Arden, NC. Both of their locations (both Arden AND the one in town) are lunch-only, so I made a point to hit this before my New Belgium tour. Frankly, I could have gotten damn near anything on the menu, but settled on the special of a rib meat and Brie sandwich (ribs are a particular favorite of mine) with sides of green beans and macaroni and cheese. Again, wanting to try EVERYTHING, I also got a side of pulled pork.

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Now, the rib meat came with their signature Blueberry Chipotle sauce. Admittedly, despite this order, I was a tad leery of the sauce, fearing it could be too sweet. I could not have been more wrong--I LOVED this sauce. It had a very subtle sweetness while also bringing a nice-but-not-overpowering heat. The pulled pork (with tomato-based BBQ sauce in the little cup) was also terrific, and the mac and cheese was just about the creamiest I've ever had, and perfectly flavored and seasoned. A very solid opening to my beercation!

Coming up: New Belgium's beer tour, a return to Highland, and Saturday afternoon's South Slope adventures!

Relaunch!

Hello, everyone.

I'm sad to say that I have been woefully negligent of this site over the 10 months. Nothing to do but get back on the horse, so to speak.

And no better way to get my mojo back than a beercation to the East Coast's Beer Mecca, Asheville, North Carolina! I will be headed there TOMORROW, with stops at countless breweries and top bars planned!

The blog posts will come with the PRB Relaunch starting next week, but you can check out day-plans and the on-going journey LIVE via Twitter and Instagram! Interwebs-permitting, you MIGHT even find a livestream or two via Twitch!

I will be hitting up tours and drinking beers at New Belgium and Highland tomorrow (Friday, 12:30pm and 6:30pm, respectively), with the rest of the weekend's schedule to come, again, via Twitter!

Beers in Review: Going Back to Christmas!

Let's see how my writing is after all this time...

Nothing like doing a Christmas beer in May, right? In December, I got to check out the 2017 version of Mad Elf from Troegs Independent Brewing, but my parents were also kind enough to grab me a bottle of their barrel-fermented, bottle-conditioned variant, Wild Elf. Pouring a highly carbonated reddish-amber, cherries are the big player in the Elf beers, as I got both the cherries as well as some cranberries. There is also a significant funky note in the beer. The beer is 11% ABV, but the booziness is hidden by the fruit tartness. Honestly, I feel like I probably liked the straight-up Mad Elf better, but I highly appreciated having an opportunity to check out the variant. Thanks for both, Mom and Dad!

Finally moving on from Christmas, I jump to a similarly-styled beer called Pleroma from Sweden's Omnipollo Beer. Officially an American Wild Ale, Omnipollo calls Pleroma a "raspberry creme brulee sour ale with lactose sugar, raspberries, and vanilla". A hazy, ruddy pink-red color that checks in at 6% ABV, I got lots of tart raspberries and some red wine notes. The beer is zesty and effervescent, but it goes away quickly.

Finally, let me write about the beer I just had. Edmund's Oast Brewing Company looks to be fairly new to Charleston, SC, and very recently made their way to Columbia. Hush That Fuss is their American Pale Ale. I found it to be surprisingly pale in color and while playing like a session pale (5.5% ABV), I found this beer very different from just about any pale ale of any style. It has a wheat component to it (I'm not entirely sure it works) along with some citrus notes, most notably orange. Mildly hoppy overall, I feel like I need to track down another one of these to really get a good feel for it.

Six-Pack of News, Volume 30: It's About Time Some Breweries Get Back to Basics

Over the last five years or so, I've noticed that a few prominent breweries who had one iconic beer were choosing to set aside that icon and try to diversify their portfolios. I mostly point to brewers like Guinness, Newcastle, and Sierra Nevada. Well, after a couple of years of declining sales figures, Sierra Nevada has announced a re-dedication to their famous Pale Ale. Brewbound has lots more, including quotes from a Sierra Nevada executive.

This article from the Beer Street Journal is a couple of weeks old now, but it's one of my favorite breweries, so screw it. Highland Brewing Company in Asheville, NC has refreshed their branding to eliminate the cartoonish Scotsman in favor of more natural symbols.

In additional Asheville-area beer news, Full Pint reports that Catawba Brewing Company has hit milestones in their ongoing brewery expansion. The expanded facility will focus on canning of Catawba's beers along with those from the recently-acquired Palmetto Brewing Company. The facilities of the Charleston, SC-based brewery will be utilized for much of both breweries' draft beer production, with the former Palmetto facility undergoing an expansion of its own later this year.

Because they apparently haven't learned from the cliff-dive in popularity that such beverages have taken over the last couple of years, MillerCoors and Arizona Beverages are collaborating to bring a spiked Arnold Palmer (half-icea tea, half lemonade) beverage to markets. (Beerpulse)

Craftbeer.com recently released their 2018 list of each state's top craft beer bar, according to their readers.

Let me tell you. I need to check out The Drinks Business website more often for beer news. I was going to post this article on how an Australian brewery trademarked the phrase "The Colour of Beer", but there are also articles on smuggled beer in Singapore, a 20,000-mile pub crawl, and something called Goat Tosser! Read about the Aussies, then just check out the site as a whole, or at least the beer side!

BREAKING NEWS: Trump to Implement Tariffs Critical to Beer Industry? (UPDATE)

Just like the tax bill that preceded it, the Trump Administration's latest economic policy could have a significant impact on the beer industry. President Trump announced tariffs of 25% on imported steel and 10% on imported aluminum, potentially starting next week. The idea is, the tariffs will reduce cheap steel imports from countries like China and encourage more domestic metal production, which will create more jobs. Trump prefaced today's announcement with a morning tweet:

Of course, aluminum cans have always been a key beer storage device, but the cans have become more attractive to the craft beer industry in recent years due to the can's elimination of light pollution, which can be highly detrimental to craft beer. According to craft beer trade group The Brewers Association, the aluminum tariff could increase the cost of a case of cans by nearly a quarter. Trump is attempting to unilaterally impose these tariffs under "national security concerns" despite opposition from trade groups from various industries (including the BA), numerous U.S. businesses, and members of Congress, including members of his own party. Opponents say these tariffs will have unintended consequences, including price increases in products across many industries, as well as layoffs. 

MillerCoors summed up the beer industry's issues well with the following statement on Twitter:

 

 

Now, there is likely a fair chance these tariffs will not go through in their current form, or at least not survive long-term. Many in Trump's own administration have advocated for more targeted tariffs, the Brewers Association and others have questioned Trump's "national security" angle (especially in regards to aluminum imports), and the staunch Congressional and business opposition likely means Trump will be in for a fight on this issue in the coming days and weeks.

UPDATE, 3/2/18, 8:09am: So, according to news reports, President Trump's tariff announcements came as a bit of a surprise to the White House staff, who spent the rest of the day walking Trump's comments back, forward, and possibly even sideways. The policy does want to seem to be enacted by this administration, but it seems like the timing and exact numbers could still be in the air a bit. Again, it might be up to the groups listed above to work to get the policy modified. An additional item that may influence this policy are the threats of trade wars from other countries, where they tax U.S. exports into their countries in retaliation of the steel and aluminum taxes.

BrewVue: Wyndridge Farm

It's been a while now, but I had the opportunity to check out a few breweries while up north for Christmas. First off, I made my second trip ever to Wyndridge Farm, located on a repurposed farm just about a mile from where I went to high school in Dallastown, Pennsylvania.

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Wyndridge is more than just a brewery. In fact, they utilize York County, PA's excellent apple orchards to produce a number of different hard ciders alongside their beers, and they also produce a number of unique craft sodas. But for all their quality drink production, their greatest asset may be the grounds and premises.

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This is in the dead of winter. Imagine when the grass is green and there are leaves on the trees. I can be absolutely amazing. You can see the little arch/gazebo thing in the distance--Wyndridge is big on weddings, as they also have an attractive barn converted into a rustic indoor reception space. There is also a similarly-themed standard restaurant and bar space for public use.

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Getting back to the relevant topic of this blog, the beer selection can be a tad limited--just 4 core beers with a few seasonal and limited run options that might bump that up to 6-7 options at any one time. But if you pair it with the hard ciders, which includes a nice cranberry-apple ciders and a hoppy cider, you have a decent overall drink selection. Beer-wise, everything tends to be solid, though nothing that will blow you away. Do what I did this last time: try a sampler. Just be sure to throw a cider in there, too!

 

 

Beers in Review: With a Special Brown Ale

Before we get to the brown ale mentioned above, we turn to Baltimore's Duclaw Brewing Company and Fast, Faster and Disaster. A limited release IPA at 6.5% ABV and 62 IBU, I found this yellow-gold beer to be fairly light in both flavor and body. Almost playing like a sessionable IPA, though the alcohol level doesn't support that. Flavors found include assorted citrus notes (mostly orange and a bit of lemon), as well as passion fruit and maybe a bit of pine. Disaster has a moderate hop bite and a fairly clean finish. I found this to be a fairly straight-forward IPA.

Next up, I checked out this beer on Beer Advocate, and saw this beer rated just average (less than 3.5 out of 5). Now, of course a review website is FAR from scientific, and perhaps BA needs to revise their ratings descriptors, as a mere 0.51 score difference could mean the difference between an "okay" and an "exceptional" beer. There may also be some bias in that score, as many craft beer nerds tend to not think highly of brown ales, red ales, and similar styles. I mention all this because I think this may have been the best brown ale I've ever had. I can't speak much to the beer's color beyond "dark brown"--the local watering hole where I had this beer was pretty dimly lit. It checks in at 5.7% ABV, 32 IBU, and I found it to be REALLY tasty! There are plenty of caramel malt and burnt or toasted malt notes along with dark sugars and toffee, some grassy hemp notes and maybe some nuttiness, as well. I found it to be smooth and sweet, but not so high a sweetness that I couldn't enjoy 2 or 3 of these in a sitting.