Frederick Zimmermann (May 18, 1906 - August 3, 1967) was an American double bassist and teacher. He played in the New York Philharmonic from 1930-1966 serving as assistant-principal and principal and taught at the Juilliard School, Mannes College of Music, Columbia University, Manhattan School of Music, and.

We take beer very seriously. We built this bar to store and deliver craft beer under its most ideal conditions. We’ve gone to painstaking efforts to ensure that our beers are always served at the proper temperature, with the correct pressure and gas mix, in appropriate glassware and by folks who know what the hell they’re talking about. We have 80 taps—75 draft and 5 cask engines. Our cooler has separate zones for lagers and ales and individually regulated pressure on each tap for perfect pours. We're aging more than 200 kegs in our cellar right now.

Our extensive bottle list—featuring cellared beers, hard-to-find bottlings, more readily available bottle-conditioned beers and more—has beers that date back to 2001, and we're even selling beers By the Glass. So we’re kinda like a team.

Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts.

American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending.

The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”.

The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants.

JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants. Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English.

The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.

This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof.

These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers.

This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.

JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants. Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world.

Ranger Creek is a combined brewery/distillery proudly located in San Antonio, TX. We make beer and whiskey in our “brewstillery”, and we make it by hand one batch at a time with lots of love and attention. We like to focus on the relationship between beer and whiskey. As a combined operation, we can do things to highlight this relationship that no one else can, like age our own beer in our own bourbon barrels and distill our beers into whiskeys. We also use much of the same equipment to make both our beer and our whiskey, and we can do this because there are a lot of similarities between the two processes.

It’s actually really cool to see, and we invite you to come take a and learn about it for yourself. TJ, Dennis, and Mark met coming out of business school while working for the same San Antonio corporation. They quickly realized that they were three guys with a passion for beer and whiskey, entrepreneurial ambition, and a growing discontent for corporate life. They joined the UFO club at the Flying Saucer and started discussing business ideas. They started homebrewing together. It was pretty fun. “Let’s start a brewery”, they said.

“We love beer, and as the 7th largest city in the U.S. With a rich brewing heritage, San Antonio seems to deserve a proper microbrewery.” So they started writing their microbrewery business plan.

“No wait, let’s start a distillery”, they said. “We love whiskey, and Texans will love to drink a whiskey made in Texas. Plus, the craft distilling movement is about to explode.” So they started writing their microdistillery business plan. “Hold on, what about the brewery? Here’s an idea. Let’s do both! We love beer, we love whiskey, and it turns out that a lot of people are pretty excited about local beer and local whiskey.

Plus, it makes pretty good business sense.” And with two business plans already mostly written, things started to click. We set up the business, raised some money (thanks, Chase!), ordered our equipment from Bavarian Holstein, started making test batches, found a building, and turned this Ranger Creek idea into a pretty cool business that we are excited about. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich.

However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof.

These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. This is the beer that Teo has dedicated to great red wines. Made with “Nerone” rice grown by “Cascina Belvedere” in the Vercelli area and barley from our fields, it is aged in the barrels of “Cantina Baladin”.

The following producers have cooperated to the project: Arnaldo Caprai, Borgogno, Cantine Del Notaio, Castellare, Ceci, Conti Di Buscareto, Contini, Cottanera, Di Majo, Donnafugata, Fontanafredda, Marchesi Di Barolo, Masseria Liveli, Fratelli Muratori, Palari, San Patrignano, Sassicaia, Tenuta Podernovo, Tenute Silvio Nardi, Terre Di Balbia, Valle Reale and Vigneti Massa. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales.

They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.

This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”.

The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English.

The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions.

The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K.

Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”.

The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content.

Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants. Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year.

We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English.

The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts.

American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K.

Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof.

These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively.

It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996.

They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment. Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor. Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business.

He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement. Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it.

In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years. Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up.

Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl. They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day. All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel.

The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute. Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market. Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder.

But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines. Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions.

The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof.

These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback.

'Oak Aged Ale. Top Fermented Beer. It is the same basis that gave birth to Madamin too.' Commercial Description 'This beer is fermented only in oak vats, maturated for 12 months in big barrels.

In summer I add lactobacillus and caramel to obtain lactic fermentation. Dama in Italian means lady and brun-a in Piedmontese means brown (in Italian is bruna).

We inspired to Sheakespeare's dark lady. The basis Madamin (young married woman), after months and months, gains nobility and from Madamin becomes Dama. Brun-a is referred to the color. It is my personal tribute to odd bruin (brown flamish ale).' By Lorenzo Dabove aka Kuaska. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales.

They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K.

Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich.

However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers.

This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content.

Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. In 1984, Steve Hindy ended a five and a half-year tour as the Middle East Correspondent for the Associated Press where he covered wars and assassinations in Iran, Iraq, Lebanon, Syria, Egypt and Sudan.

On his last night in Beirut, his hotel was hit by a mortar barrage. Steve picked up a still-warm piece of shrapnel as a memento, packed up his family and returned to New York City.

During his years in the Middle East, Steve befriended diplomats based in Saudi Arabia, where Islamic law prohibits alcoholic beverages. The envoys were avid homebrewers and happily plied Steve with their flavorful beers. Returning to live in Brooklyn and editing foreign news for Newsday, Steve started brewing at home. Eventually, he enlisted his downstairs neighbor, banker Tom Potter, and they set out to establish the Brooklyn Brewery. Steve placed that shrapnel on his desk as a reminder of his days in the Middle East, where it still sits today. Steve and Tom commissioned fourth-generation brewmaster William M. Moeller, a former head brewer at Philadelphia’s Schmidt Brewery, to brew Brooklyn Lager at the FX Matt Brewery in Utica, New York.

Moeller pored over the brewing logs of a grandfather of his who had brewed in Brooklyn at the turn of the last century to develop a recipe for Brooklyn Lager. The result was an all-malt lager beer with a tangy aroma created by “dry-hopping,” an age-old technique of adding hops during the maturation process to create a robust aroma. Brooklyn Lager made quite a splash in the 1980s beer scene in New York City, dominated by the light, rice and corn lagers sold by Budweiser, Miller and Coors.

In 1988, Steve and Tom delivered their first cases of beer, and flickerings of brewed glory began to appear in Brooklyn once again. Word started to spread that the two men could be found at bars and restaurants pouring this (relatively) shocking concoction that was darker than Heineken and smelled strongly of hops, of all things. In 1994, Garrett Oliver was brought on board as brewmaster to helm the brewing program and work on establishing the brand new Williamsburg brewhouse. Garrett began homebrewing in the 1980s after living in England for a time, where he discovered cask-fermented real ale in between gigs managing rock bands. Garrett’s talents and personal flair led to his tenure as President of the New York City Homebrewer’s Guild, where he met Steve Hindy. Whether or not Garrett was wearing a cape (a matter of mild contention between the two men to this day), this meeting included Garrett describing the recipe that would become Brooklyn Black Chocolate Stout.

Not long after, Garrett left his post as brewmaster of Manhattan Brewing to cross the East River and join Brooklyn Brewery. On May 28, 1996, Mayor Rudy Giuliani cut the ribbon at the grand opening of the new Brooklyn Brewery brewhouse, Tasting Room and offices in Brooklyn.

Garrett went on to develop recipes from Black Chocolate Stout to East IPA, seasonal favorites to limited run Brewmaster’s Reserve releases. His beers and his books - including The Good Beer Book, The Brewmaster’s Table and The Oxford Companion to Beer - have won many international awards, including the 2014 James Beard Award for Outstanding Wine, Beer or Spirits Professional. To this day Garrett serves as brewmaster as well as juggling a demanding international travel schedule to teach and learn new brewing techniques. 2003 was a year of big changes for Brooklyn Brewery.

Years of growth made the brewery large enough to be taken seriously by big distributors, so the distribution arm of Brooklyn Brewery was sold off. Tom, who had been heavily involved in the distribution division for the previous fifteen years, decided the time was right for him to retire and sold his shares to the Ottaway family. (Not long after, Tom grew bored with retirement and filled his time by founding the New York Distilling Company not far from the Brooklyn Brewery.) The Ottaways were longtime friends and early investors, spreading from David Ottaway’s days in the Middle East as a Washington Post reporter alongside Steve Hindy. David Ottaway’s two sons, Eric and Robin, had run the Brooklyn Brewery’s Massachusetts distribution company before it was sold in 2002. In 2014, Steve announced that the Ottaway brothers were assuming official leadership roles in the brewery, with Eric serving as CEO and Robin as President. All three continue to be highly involved in daily life at the brewery, which continues to be independently owned to this day. Today, the Brooklyn Brewery is continuing to thrive, spreading good beer around the world.

Bars and restaurants from Texas to Sweden to Australia proudly pour Brooklyn beer and display its iconic logo in great cities and far-flung reaches. Here in Brooklyn, Garrett and his team push the boundaries of brewing with an expanded barrel aging program housed in the historic Brooklyn Navy Yard down the road from the brewery and an extensive roster of experimental batches tucked away for study (and tasting.) The brewery is also currently planning an expansion site to boost production and send even more beer to old and new markets worldwide. There is medium to high malt character with a luscious malt complexity, often with nutty, caramel and/or molasses-like flavors. Balance is often malty sweet but may be well hopped (the impression of bitterness often depends on the amount of aging). Moderate to high fruity esters are common and may take on a dried fruit or vinous character. The finish may contribute oxidative flavors similar to a fine old sherry, Port or Madeira.

Alcoholic strength is evident. Some wood-aged or blended versions may have a lactic acid or Brettanomyces flavor from long exposure to raw barrels. This is a standard trait in many old world styles because, historically, sanitary practices were not as precise as they are today. The parti-gyle system plays an important roll in the historical origins on the style.

Parti-gyle is the process in which multiple beers are made from the same batch of grist using a single high-temperature (~150° F) step mashing process. Because the grist was single infusion mashed at such a high temperature, the wort was only about 50% fermentable. The resulting beer would only be about 6% - 9% ABV. The first runnings off the mash would yield a wort around 1.100 OG. These first runnings would become Stock Ales. Because of advances in brewing practices, few brewers still practice parti-gyle.

A pioneer in the Craft Beer movement, North Coast Brewing Company opened in 1988 as a local brewpub in the historic town of Fort Bragg, located on California’s Mendocino Coast. Under the leadership of Brewmaster Mark Ruedrich, the brewery has developed a strong reputation for quality having won more than 70 awards in national and international competitions. In addition to Red Seal Ale, Old Rasputin Russian Imperial Stout, Scrimshaw Pilsner, and other fine North Coast brands, the brewery has resurrected the old Acme label with a heritage dating back to the San Francisco of the 1860s. These exceptional beers are available in 47 states now and also are exported to Europe and the Pacific Rim. Moderately strong malt flavor usually features a lightly burnt, black malt character (and sometimes chocolate and/or coffee flavors) with a bit of roasty dryness in the finish.

Overall flavor may finish from dry to medium-sweet, depending on grist composition, hop bittering level and attenuation. It may have a sharp character from dark roasted grains, although taste is not overly acrid, burnt or harsh. There is medium to high bitterness, which can be accentuated by the roasted malt. Hop flavor can vary from low to moderately high (U.S. Varieties) and balances the roasted malt flavors. Diacetyl is low to none. Fruity esters are moderate to none.

It has medium to medium-full body and moderately low to moderately high carbonation. Stronger versions may have a slight alcohol warmth. It may have a slight astringency from roasted grains, although this character is not strong. Porter has a very distinct origin and reason for being created. There were three types of beer available in London in the early 1700s: Strong ale, Common Ale and Stale Ale.

Common Ale was the “running beer,” made after a Strong Ale in the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength). Stale Ale was what was left in a cask after it had gone stale. These three types of beer were very inconsistent. In order to create a consistent product, they were often all mixed together to order and called “Three Threads.” In 1722, Ralph Harwood, Proprietor of The Bell Brewhouse, created a beer that had all the characteristics of three threads but was from one cask. It was nicknamed Porter by the Publicans because Porters were his best customers for the new beer.

Victory Brewing Company, the 26 th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at the Technical University of Munich at Weihenstephaner, and Bill attended Doemens Institute, which explains the heavy European influence in their brewery equipment and ingredients.

The original lineup of Victory beers was HopDevil Ale, Victory Festbier and Brandywine Valley Lager. In its first year, Victory Brewing Company brewed 1,725 barrels of beer. Since then, Victory Brewery has expanded, producing 102,973 barrels of beer in 2013, and their restaurant has expanded from 144 seats to 300. Victory is opening a second location 17 miles from Downington, where they will be able to produce 225,000 barrels per year—more than doubling their current production capacity. Victory’s current domestic distribution includes 34 states and Washington, D.C. Their growing international distribution includes: Australia, Germany, Grand Cayman Islands, Italy, Japan, Puerto Rico, Singapore, Sweden and the United Kingdom. Their year-round beers are HopDevil, Prima Pils, Golden Monkey, Headwaters Pale Ale, Storm King Stout, DirtWolf Double IPA, Victory Lager, Donnybrook Stout, V-12, Moving Parts and Helios Ale.

Their seasonal and specialty beers include Moonglow Weizenbock, Old Horizontal, Festbier, Winter Cheers, Hop Ranch, Summer Love Ale, Anniversary 19, Harvest Ale and Mad King’s Weiss. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors.

Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales.

This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience. Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof.

These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content. Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square.

They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment. Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.

Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business.

He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.

Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years. Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up.

Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006. The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer.

As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl. They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day. All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel.

The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute. Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales.

It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state.

Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market. Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder. But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines. Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series.

This is a limited-release product and can be found in both package and draft. Oskar Blues Brewery was founded by Dick Dale Katechis in Longmont, Colorado.

The company began as a restaurant called ChuBurger in Lyons in 1997 and began brewing beer in the basement in 1999. Oskar Blues is known for their use of cans over bottles.

Some credit Oskar Blues as the creator of the first canned craft beer in the United States with the release of Dale's Pale Ale in November 2002. They were, however, not the first craft beer in a can—Chief Oshkosh Red Lager, contract brewed by a company called Mid-Coast Brewing Company of Oshkosh at Steven’s Point Brewing, was released in a can June 17, 1991. Regardless of who was first, by 2011, about 50 U.S. Craft brewers were issuing craft beer in cans.

As of 2014, over 500 breweries were canning. In Texas, there are three different companies that offer mobile canning services to small breweries that can’t afford to buy their own canning equipment. Oskar Blues is without a doubt the brewery that helped push this move toward cans.

Dale's Pale Ale was Oskar Blues' first beer. It is somewhere between American Pale Ale and India Pale Ale brewed with European malts and American hops. Old Chub is a Scotch Ale brewed with seven different malts, including crystal and chocolate malts.

Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany. G'Knight is a hybrid version of Strong Ale, roughly based on an Imperial Red and a Double IPA made using six different malts and three types of hops, then dry-hopped with Amarillo hops. G'Knight is brewed in tribute to the late Gordon Knight. In addition to opening some of Colorado’s first microbreweries, Knight was a Vietnam veteran and huge promoter of craft beer. He lost his life in 2002 while fighting a wild fire outside of Lyons, Colorado.

In 2013, Gordon Biersch Brewery Restaurant Group filed suit against Oskar Blues Brewery, so they were forced to change the name of the beer from Gordon Knight to G’Night. This, combined with the fact that Gordon Biersch brews crappy beer, is why we don’t sell Gordon Biersch at Hay Merchant.

Ten FIDY is an Imperial Stout brewed seasonally with flavors of chocolate, malt, coffee, cocoa and oats. Ten FIDY takes its name from its 10.5% ABV and is made with two-row malts, chocolate malts, roasted barley, flaked oats and hops. Mama's Little Yella Pils is a small-batch Pilsner. Mama’s is made with pale malt, German specialty malts and traditional (Saaz) and 21st century Bavarian hops. Gubna is an Imperial IPA and is made with three malts and Summit hops.

Summit hops are also used for post-fermentation dry hopping. Jim Koch named his beer after Samuel Adams because he shared a similar spirit in leading the fight for independence and the opportunity for all Americans to pursue happiness and follow their dreams. Jim left for college believing that for the first time in 150 years the eldest Koch son would turn his back on beer. After college and graduate school, Jim began a promising career in management consulting. Even though he followed that path for several years, he always kept an eye on the beer business. In 1984 his instincts told him it was time to make his move; people were starting to crave something different in their beer. With his great-great grandfather Louis Koch’s beer recipe in hand, Jim brewed the very first batch of Samuel Adams Boston Lager in his kitchen.

Samuel Adams combined pride, confidence, passion, and optimism in bringing Americans together to ignite the American Revolution. With a similar spirit, Jim Koch helped start the Craft beer revolution when he first brewed Boston Lager over 30 years ago - a revolution that is going strong to this day with close to 5,000 independent Craft brewers nationwide.

The Kiuchi Brewery was established in 1823 by Kiuchi Gihei, the headman of Kounosu village. His family was collecting rice from farmers as land taxes for the Mito Tokugawa family. He began his brewery with the idea of using the remaining rice stocks in the warehouse. At this time in Japan, a new political movement began to reform the Tokugawa regime.

Fujita Toko, one of the movement's activists, advocated an ideology to build a new organizational government with a reverence of the emperor, and his thought led to the Meiji Restoration. Fujita was a close friend of Kiuchi, who named one of his sakes 'KIKUSAKARI' as a respect to the emperor. KIKU (chrysanthemum) is a crest of the imperial household, and SAKARI means 'property.' Mikio Kiuchi inherited the brewery legacy in 1950.

It was the time when the sake industry flourished as the rapid growth of Japan's economy after the World War II. Although many sake breweries started mass producing low quality sake due to increased demand, Kiuchi Brewery maintained their policy of pursuing the best quality of sake with the optimum ingredients and craftsman-ship. In autumn 1996, Kiuchi started beer brewing business, named the brand 'HITACHINO NEST BEER' with unique owl character logo. Over the years, Kiuchi Brewery has gained Japan and worldwide attention by winning awards at numerous world beer competitions. In 2000, Brew on Premises facilities has opened to enjoy brewing original ale to the public.

Shochu Kiuchi Kiuchi built a Distillation facility in March, 2003. To aid with recycling and reduction of waste, beginning with the production of 'Shochu Kiuchi' Distilled liquor made from Sakekasu (Sake lees) which is the by-product of Sake Brewing. The wine brewing project is the latest challenge of Kiuchi Brewery.

Kiuchi bought 4000 square meters of land next to the brewery for the vineyard. The grape seedlings, Merlot and Chardoney were imported from France. The vineyard produced its first crop in 2000.

In 2004, 3 tonnes of grapes were harvested producing 2000 Litres of Wine. This wine is hoped to be able to offer on a market as another prestigious Kiuchi brand in the near future.

Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment.

Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor. Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.

Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years.

Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done.

He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006. The brewery has under gone several small expansions after the big move in 2006.

In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl. They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day. All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel.

The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute. Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer.

However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market. Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder. But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines. Mysterium Verum is a line of beers in which the beers are aged in barrels.

Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft. Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color.

Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

The hop flavor is strong and complex and can reflect the use of American, English or Noble hop varieties. There is high to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor will be low to medium and is generally clean and malty, although some caramel flavors are acceptable. A long, lingering bitterness is usually present in the aftertaste. There is a medium dry to dry finish. A clean, smooth, alcohol flavor is usually present.

The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area. Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America.

Their very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, they brewed three times a day, five days a week. The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes. The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. Dogfish Head soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches.

The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or signature pizza dough. With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand. Dogfish Head built a new brewery and underwent a thirty-fold expansion of the brew house.

The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington, D.C., and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home. They began bottling Shelter Pale Ale in 1996 and just one year later, they expanded again. This time, they separated the packaging operation from the restaurant. By 1999, they were up to five year–round bottled brands in about a dozen states. Dogfish Head outgrew their distributing brewery in a couple years and, in the summer of 2002, they moved their entire production brewery up the road to Milton, Del., into a 100,000-square-foot converted cannery.

Around the same time, they built a distillery on the second floor of their Rehoboth Beach brewpub to make vodka, rum and gin. Dogfish Head now brews nearly 20 styles of beer that are sold in more than 25 states, as well as a half-dozen kinds of hand-crafted spirits. Buffalo Bayou Brewery was founded in 2012 in Houston by Rassul Zarinfar, a Harvard MBA with experience in beer distribution, and brewer Ryan Robertson.

The brewery honors the Houston community by incorporating local ingredients from farms and nearby vendors. Buff Brew's Heritage Series combines classical brewing techniques and rich Houston flavors, inspired by the history of Houston.

Traditional recipes are transformed and redefined as vintage flavors are combined in new ways. The flagship beer of the Heritage Series is 1836, described as a 'copper ale,' named after Houston's founding year. The beer is a combination of sweet and toasty Victory malts and earthy, woody, floral American hops. Single batch and anti-session, the Secessionist Series of beers are tributes to the revolutionary acts of sedition of Houston's mutineers. The ambitious and boundary-pushing ingredients are inspired by the city's most challenging conditions.

The brewery is located in central Houston in the Heights neighborhood and offers brewery tours on Saturdays. JW Lees is a family brewery company which was founded in 1828. We are based in Middleton in North Manchester and own JW Lees Brewery, JW Lees Pubs, The Alderley Edge Hotel, The Trearddur Bay Hotel and Willoughby’s Wine Merchants. JW Lees is a sixth-generation family business which employs just over 1,000 people, 140 at the brewery and site in Middleton Junction in North Manchester and 865 in its 36 managed pubs, inns and hotels, as well as letting a further 105 tied pubs to self-employed tenants.

Cask beer is at the heart of JW Lees and we brew six cask ales as well as three lagers, three smooth beers and eight limited edition seasonal cask ales which are available throughout at different times of the year. We also have the sole UK distribution rights for Bohemia Regent Premium Lager from the Czech Republic. Willoughby’s is our wines and spirits company and we stock over 500 wines from all over the world. Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest.

Their mission is simple: to produce fresh, flavorful beers using the finest traditional ingredients and the best of both old and new brewing techniques. Boulevard beers, known for their full flavor, distinctive character, and unsurpassed quality, are currently sold throughout the Midwest and in select markets from coast-to-coast. The GABF® Gold Medal-winning Unfiltered Wheat Beer remains Boulevard's most popular offering.

An easy-drinking American-style wheat beer, Boulevard Unfiltered Wheat is the best-selling craft beer in the Midwest. Founder John McDonald started construction of the brewery in 1988 in a turn-of-the-century brick building on Kansas City’s historic Southwest Boulevard. A vintage Bavarian brewhouse was installed, and the first batches of beer were produced in the fall of 1989. That November, the first keg of Boulevard Pale Ale was delivered—in the back of John’s pickup truck—to a restaurant just a few blocks away. In 2006, a major expansion adjacent to the original brewery raised Boulevard’s brewing capacity to approximately 600,000 barrels per year—a sizable increase from the 6,000 barrels contemplated in John’s original business plan.

The new brewing and packaging facility is a model of sustainable urban architecture and engineering; a three-story, 70,000 square foot building housing a new, state-of-the-art 150-barrel brewhouse, packaging lines, administrative offices, and hospitality rooms. Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment. Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.

Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.

Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years. Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up.

Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl. They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day.

All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute. Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state.

Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market. Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder. But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales.

Sour beers really came about by default. The pair had followed the trends of traditional ales and were growing tired of what they referred to as the “hops arms race” of ever-hoppier beers, especially in the Northwest. Both wanted to focus instead on beers that offered an intense sensory experience other than hops. They considered what they could draw upon from the region: an abundant supply of wine barrels from the nearby wine country, and access to delicious and plentiful local fruit. They chose to create sour ales (though they purposefully stayed away from trying to recreate Belgian style sour ales). Employing lactobacillus, an acid bacteria that produces moderate levels of acidity and sour flavors, they began their sour journey in 2005.

By 2006, they were producing the base beer that would then be aged for up to a year in wine, port and whiskey oak barrels. In 2008, the brewery developed three ultra-premium, oak barrel-aged, lactic-fermented Northwest sour ales: Kriek, Apricot and Cuvee du Jongleur. Each was hand-bottled in 750 ml champagne bottles with a cork and wire basket.

That fall, Cascade entered all three into the Great American Beer Festival in the Wood- and Barrel-Aged Sour Beer category: a total of 22 beers were entered in the class, and Cascade Kriek took the Bronze. In 2009, they brought in 4,500 lbs. Of Bing and sour pie cherries straight from the orchards for making Kriek, Sang Royale and Sang Noir. They picked up 2,500 lbs.

Of apricots for their Apricot Ale, one ton of Cabernet Sauvignon grapes for a yet to be named beer (going through extensive aging) and 2,500 lbs. Of white wine grapes for The Vine. That fall, they again traveled to the Great American Beer Festival, submitting three of their beers in the Wood- and Barrel-Aged Sour Beer category. Out of 45 entries, Cascade Brewing was awarded the Gold for Bourbonic Plague and the Silver for Vlad the Imp Aler.

These wins propelled the obscure brewery into the forefront nationally for Northwest sour ales. In September 2010, Cascade opened the Cascade Brewing Barrel House, the nation’s first “House of Sour,” at 939 SE Belmont Street in Portland. Located in a 7,000 square foot former produce warehouse, the Barrel House contained a 5,000 square foot production side with a loading dock, barrel room, cooler and workspace; as well as a 2,100 square foot tasting room with seating for 90 inside and another 80 out front.

In 2014, the production side of the Barrel House was bursting at the seams and needed to relocate. Cascade leased a 23,000-square-foot warehouse in Southwest Portland that headquarters all of its blending, aging, packaging and distribution.

The Cascade Blending House currently holds more than 1,500 barrels filled with its sour beer, plus an additional nine foudres (giant wooden barrels that typically hold around 1,800 gallons of beer). All of its beers continue to be brewed at the original brewery at 7424 SW Beaverton-Hillsdale Hwy in Portland. Ron Jeffries founded Jolly Pumpkin Artisan Ales in 2004 in Dexter, Michigan. It operates two pubs, one in Ann Arbor and the other in Traverse City. Jolly Pumpkin produces a variety of unfiltered and unpasteurized 'rustic country' beers. Jolly Pumpkin ages their beers in wine barrels, which contain naturally occurring microbiological cultures including brettanomyces.

These cultures produce a complex flavor profile in their beers, which includes flavors described as leathery, earthy, wild, funky, or even 'sweaty horse hair character,” which may approximate how beer tasted before the advent of pasteurization and industrialization. This style of beer has been described as ' farmhouse ale ' or American Wild Ale. Jolly Pumpkin was not the first brewery in the U.S.

To start brewing these styles, but it is one of the most well known. Their year-round productions include Oro de Calabaza, La Roja, Calabaza Blanca, Bam Biere, and Bam Noire. Their seasonal beers include Madrugada Obscura “Dark Dawn”, Biere de Mars, E.S. Bam, Luciernaga “The Firefly” Weizen Bam Miere, La Parcela, Fuego del Otono, Noel de Calabaza, Marcaibo Especial, and Perseguidor. The story of Dogfish Head began in June of 1995 when they opened Dogfish Head Brewings & Eats, the Delaware's first brewpub. The plan was to bring original beer, original food and original music to the area.

Not only was Dogfish Head Delaware’s first brewpub, it was the smallest commercial brewery in America. Their very first batch, Shelter Pale Ale, was brewed on a system which essentially was three little kegs with propane burners underneath. Brewing 12–gallon batches of beer for a whole restaurant proved to be more than a full time job. When the doors to the pub first opened, they brewed three times a day, five days a week. The one benefit to brewing on such a small system was the ability to try out a myriad of different recipes.

The beer wasn't the brewpub’s only draw. The pub's menu centered on a wood-burning grill. Dogfish Head soon became known as the place to enjoy fresh grilled seafood, burgers, pizzas and sandwiches. The wood–burning grill imparts a unique flavor to everything on the menu, whether it's a hearty sandwich, a delicate piece of fish or signature pizza dough. With the popularity of the pub growing, it was quickly apparent that the 12–gallon brewery would not keep up with demand.

Dogfish Head built a new brewery and underwent a thirty-fold expansion of the brew house. The reputation of Dogfish Head ales quickly grew beyond Delaware's borders. Calls from Philadelphia, Washington, D.C., and beyond poured in, as thirsty restaurant patrons demanded their favorite beach beer at home.

They began bottling Shelter Pale Ale in 1996 and just one year later, they expanded again. This time, they separated the packaging operation from the restaurant. By 1999, they were up to five year–round bottled brands in about a dozen states. Dogfish Head outgrew their distributing brewery in a couple years and, in the summer of 2002, they moved their entire production brewery up the road to Milton, Del. Ramany Vs Ramany Serial Download. , into a 100,000-square-foot converted cannery. Around the same time, they built a distillery on the second floor of their Rehoboth Beach brewpub to make vodka, rum and gin.

Dogfish Head now brews nearly 20 styles of beer that are sold in more than 25 states, as well as a half-dozen kinds of hand-crafted spirits. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English.

The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness. Pale malt makes up the backbone of the grist with the addition of caramel malts.

American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K.

Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.

Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content.

Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale.

They were brewing on converted dairy and handmade equipment. Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor. Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year.

The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement. Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it. In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years. Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up.

Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006. The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl. They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day. All of the fermenters are cylindroconical, otherwise known as unitanks.

Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute.

Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state.

Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market. Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder. But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines. Mysterium Verum is a line of beers in which the beers are aged in barrels.

Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft.

Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales. Sour beers really came about by default. The pair had followed the trends of traditional ales and were growing tired of what they referred to as the “hops arms race” of ever-hoppier beers, especially in the Northwest. Both wanted to focus instead on beers that offered an intense sensory experience other than hops.

They considered what they could draw upon from the region: an abundant supply of wine barrels from the nearby wine country, and access to delicious and plentiful local fruit. They chose to create sour ales (though they purposefully stayed away from trying to recreate Belgian style sour ales).

Employing lactobacillus, an acid bacteria that produces moderate levels of acidity and sour flavors, they began their sour journey in 2005. By 2006, they were producing the base beer that would then be aged for up to a year in wine, port and whiskey oak barrels. In 2008, the brewery developed three ultra-premium, oak barrel-aged, lactic-fermented Northwest sour ales: Kriek, Apricot and Cuvee du Jongleur. Each was hand-bottled in 750 ml champagne bottles with a cork and wire basket. That fall, Cascade entered all three into the Great American Beer Festival in the Wood- and Barrel-Aged Sour Beer category: a total of 22 beers were entered in the class, and Cascade Kriek took the Bronze. In 2009, they brought in 4,500 lbs. Of Bing and sour pie cherries straight from the orchards for making Kriek, Sang Royale and Sang Noir.

They picked up 2,500 lbs. Of apricots for their Apricot Ale, one ton of Cabernet Sauvignon grapes for a yet to be named beer (going through extensive aging) and 2,500 lbs. Of white wine grapes for The Vine. That fall, they again traveled to the Great American Beer Festival, submitting three of their beers in the Wood- and Barrel-Aged Sour Beer category. Out of 45 entries, Cascade Brewing was awarded the Gold for Bourbonic Plague and the Silver for Vlad the Imp Aler. These wins propelled the obscure brewery into the forefront nationally for Northwest sour ales.

In September 2010, Cascade opened the Cascade Brewing Barrel House, the nation’s first “House of Sour,” at 939 SE Belmont Street in Portland. Located in a 7,000 square foot former produce warehouse, the Barrel House contained a 5,000 square foot production side with a loading dock, barrel room, cooler and workspace; as well as a 2,100 square foot tasting room with seating for 90 inside and another 80 out front.

In 2014, the production side of the Barrel House was bursting at the seams and needed to relocate. Cascade leased a 23,000-square-foot warehouse in Southwest Portland that headquarters all of its blending, aging, packaging and distribution. The Cascade Blending House currently holds more than 1,500 barrels filled with its sour beer, plus an additional nine foudres (giant wooden barrels that typically hold around 1,800 gallons of beer). All of its beers continue to be brewed at the original brewery at 7424 SW Beaverton-Hillsdale Hwy in Portland. Deschutes Brewery was founded as a local brewpub Bend, Oregon in 1988. Still family and employee owned 27 years later, the brewery is known for brewing a diverse line-up of award winning beers including the popular Black Butte Porter and Mirror Pond Pale Ale. From the beginning, the focus has been on crafting the best beer and food using only the finest ingredients.

In 2008, the brewery opened a second pub in Portland’s Pearl District. Deschutes Brewery now ships beer to 28 states, the District of Columbia, and around the world from its main brewing facility located on the banks of the Deschutes River. Deschutes Brewery’s craft beers range from local favorites Mirror Pond Pale Ale and Black Butte Porter to adventurous brews like Hop Trip and The Abyss. Cascade Brewing was founded in 1998 by owner Art Larrance and brewmaster Ron Gansberg. Together, Art and Ron put their 40 years combined beer experience to work, designing and installing Cascade’s 10-barrel brewing system in Southwest Portland, then creating and distributing well-balanced traditional ales.

Sour beers really came about by default. The pair had followed the trends of traditional ales and were growing tired of what they referred to as the “hops arms race” of ever-hoppier beers, especially in the Northwest.

Both wanted to focus instead on beers that offered an intense sensory experience other than hops. They considered what they could draw upon from the region: an abundant supply of wine barrels from the nearby wine country, and access to delicious and plentiful local fruit. They chose to create sour ales (though they purposefully stayed away from trying to recreate Belgian style sour ales). Employing lactobacillus, an acid bacteria that produces moderate levels of acidity and sour flavors, they began their sour journey in 2005.

By 2006, they were producing the base beer that would then be aged for up to a year in wine, port and whiskey oak barrels. In 2008, the brewery developed three ultra-premium, oak barrel-aged, lactic-fermented Northwest sour ales: Kriek, Apricot and Cuvee du Jongleur. Each was hand-bottled in 750 ml champagne bottles with a cork and wire basket. That fall, Cascade entered all three into the Great American Beer Festival in the Wood- and Barrel-Aged Sour Beer category: a total of 22 beers were entered in the class, and Cascade Kriek took the Bronze. In 2009, they brought in 4,500 lbs. Of Bing and sour pie cherries straight from the orchards for making Kriek, Sang Royale and Sang Noir.

They picked up 2,500 lbs. Of apricots for their Apricot Ale, one ton of Cabernet Sauvignon grapes for a yet to be named beer (going through extensive aging) and 2,500 lbs. Of white wine grapes for The Vine. That fall, they again traveled to the Great American Beer Festival, submitting three of their beers in the Wood- and Barrel-Aged Sour Beer category.

Out of 45 entries, Cascade Brewing was awarded the Gold for Bourbonic Plague and the Silver for Vlad the Imp Aler. These wins propelled the obscure brewery into the forefront nationally for Northwest sour ales.

In September 2010, Cascade opened the Cascade Brewing Barrel House, the nation’s first “House of Sour,” at 939 SE Belmont Street in Portland. Located in a 7,000 square foot former produce warehouse, the Barrel House contained a 5,000 square foot production side with a loading dock, barrel room, cooler and workspace; as well as a 2,100 square foot tasting room with seating for 90 inside and another 80 out front. In 2014, the production side of the Barrel House was bursting at the seams and needed to relocate. Cascade leased a 23,000-square-foot warehouse in Southwest Portland that headquarters all of its blending, aging, packaging and distribution. The Cascade Blending House currently holds more than 1,500 barrels filled with its sour beer, plus an additional nine foudres (giant wooden barrels that typically hold around 1,800 gallons of beer).

All of its beers continue to be brewed at the original brewery at 7424 SW Beaverton-Hillsdale Hwy in Portland. Victory Brewing Company, the 26 th largest craft brewery in the U.S., is located in Downington, Pittsburgh and was established Feb. The founders, Ron Barchet and Bill Covaleski, opened their full-scale brewery with a restaurant and a 70-foot-long bar. Ron studied at the Technical University of Munich at Weihenstephaner, and Bill attended Doemens Institute, which explains the heavy European influence in their brewery equipment and ingredients.

The original lineup of Victory beers was HopDevil Ale, Victory Festbier and Brandywine Valley Lager. In its first year, Victory Brewing Company brewed 1,725 barrels of beer. Since then, Victory Brewery has expanded, producing 102,973 barrels of beer in 2013, and their restaurant has expanded from 144 seats to 300. Victory is opening a second location 17 miles from Downington, where they will be able to produce 225,000 barrels per year—more than doubling their current production capacity. Victory’s current domestic distribution includes 34 states and Washington, D.C. Their growing international distribution includes: Australia, Germany, Grand Cayman Islands, Italy, Japan, Puerto Rico, Singapore, Sweden and the United Kingdom. Their year-round beers are HopDevil, Prima Pils, Golden Monkey, Headwaters Pale Ale, Storm King Stout, DirtWolf Double IPA, Victory Lager, Donnybrook Stout, V-12, Moving Parts and Helios Ale.

Their seasonal and specialty beers include Moonglow Weizenbock, Old Horizontal, Festbier, Winter Cheers, Hop Ranch, Summer Love Ale, Anniversary 19, Harvest Ale and Mad King’s Weiss. Barley Wine can be simply defined as the biggest pale beer a brewery releases. It’s a spin-off of Old and Stock Ales. They are basically the same beer with 3 key differences: the ABV, the color and the story. Barley Wines today can be broken into to main styles: American and English. The only difference between the two is that American Barley Wine has a higher hop profile and English Barley Wines are more defined by their malt flavors. Imperial IPA could fit into this style except for the fact that they are defined by an extreme hoppiness.

Pale malt makes up the backbone of the grist with the addition of caramel malts. American versions will use proportionally more hops than English versions. The darker colors do not come from dark malts—the lengthy boil results in kettle caramelization of the wort. The result of the first running from the parti-gyle system (a process where one grist is used to make several beers of progressively weaker strength), Barley Wines are mashed at lower temperatures to allow for a higher amount of fermentable sugars, resulting in a higher alcohol content than Stock Ales. This style became more readily available in the U.K. Around 1850, as technological innovations that made pale malt more economical feasible were developed. Unlike Stock Ales that were brewed for the purpose of blending, Barley Wines were brewed to be consumed without blending. The high price of these beers generally made them only accessible to the very rich. However, as pale malt became more common, the price slowly became more approachable to a wider audience.

Bass introduced the first commercially produced Barley Wine in 1854. The Great Wine Blight struck France around 1858, destroying most of the market and sending the price of wine through the roof. These factors led advertisers to begin marketing the pale Strong Ale as “malt wine” and “malt liquor.”. The style was a mainstay of British brewers until the Free Mash Tun Act of 1880 put higher tax pressure on barley wine producers. This did not stop production or demand—Barley Wines were brewed more selectively. It did, however, lead to a slow long-term decline in the alcohol content.

Where the style used to commonly weigh in at over 10% ABV, most British Barley wines of the 20th century fell to below 7% ABV. It wasn’t until Anchor brewing released “Old Foghorn” in 1975 that Barley Wines in there true form began to make a comeback. Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996. They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment. Then they met a young man named Brad. Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor.

Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business.

He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement. Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it.

In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years. Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up.

Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006. The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer.

As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl. They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day. All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel. The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute. Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales.

It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market. Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder. But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines. Mysterium Verum is a line of beers in which the beers are aged in barrels.

Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series. This is a limited-release product and can be found in both package and draft. While some historical records indicate Sixpoint Brewery was founded in 2004, the real birth of Sixpoint begins at the dawn of civilization.

That is when the earliest societies began cultivating cereal grains to make fermented beverages, and the desire for excellence in the craft of brewing was forged. Even during the earliest civilizations, rich iconography had adorned various brewing vessels, and pictographs depicting the craft of brewing were rife with symbolism. One symbol has transcended and survived throughout the ages - the Sixpoint Brewers' star.

The idea of 'Sixpoint' as a code of brewing has resiliently persevered over centuries of rapid human development. But it has not been a journey without struggle or conflict. The symbol was very prominent during the medieval period and up until the early 1900s, but its popularity and visibility started to wane within the last century. After 1950, Sixpoint was nearly snuffed out and one of the cornerstone crafts of our civilization was nearly extinguished. Was Sixpoint dead, or just dormant? The shimmering light of the Brewer's star started to shine once again in 2004 with its reincarnation as 'Sixpoint Craft Ales.'

This is when the Sixpoint Brew Crew not only resurrected the Sixpoint Brewers' Star, but also breathed life into a patchwork of brewing equipment within an 800 square foot garage in a then-dilapidated neighborhood of Brooklyn, NYC called Red Hook. The original creations of Sixpoint Craft Ales were a mash-up of professional brewing experiences, global brewery influences, and unbridled homebrew proliferation. Out of this modest maritime enclave hundreds of delicious craft brews were concocted and disseminated, and the star had been reborn.

The reincarnated star proved to have an attractive radiance. The historical traditions of craftsmanship that had been coursing through the veins of others also drew them to Sixpoint. Within years, a team of Sixpoint Brewers and Staff had gathered underneath the Sixpoint star, not knowing how they arrived there, but knowing they must keep the Sixpoint tradition alive. Sixpoint Brewery: Founded in 2004; born at the dawn of civilization. Firestone Walker Brewing Company brewed its first beer in 1996 in a small facility rented from the Firestone Vineyard estate in Santa Barbara County. In 2001, owners (and brothers-in-law) Adam Firestone and David Walker purchased the SLO Brewing Company located in Paso Robles, CA.

Firestone Walker’s ales are selectively fermented in the Firestone Union oak barrel brewing system. The Firestone Union incorporates 65-gallon, medium and heavy toast American oak barrels. Firestone Walker takes pride in making exceptional pale ales. More recently, they created a seasonal series offering, as well as their Proprietor’s Reserve series of beers, born from their Anniversary program. These vintage and limited release beers are the consummate sipping beers, meant to be enjoyed with friends and family. Firestone Walker Brewing Company continues to grow as the palates of Americans migrate to craft beer.

Their brew staff has picked up “Mid Size Brewery of the Year” at the World Beer Cup an unmatched four times. Alvinne Brewery is a microbrewery localed in the beautiful West Flanders 'Land of Mortagne.'

The name of the brewery derives from of local folk tales, who can be seen depicted on the brewery's logo and labels. The brewery creates a wide range of beers, including versions of 'traditional' Belgian styles such as Strong Golden Ales, Abbey-style beers and Saison, as well as original creations that cross stylistic boundaries and beers inspired by styles from outside their home country like Imperial Stout.

Although quite small and a newcomer to the Belgian brewing world, being founded in 2002, Alvinne has gained international attention, no small feat in this brewery-intensive nation. Note: Sometimes the name for a style of beer refers to a region or country of origin and can legally describe beers brewed only in that area. At Hay Merchant, we believe names are important in describing a beer and help consumers make educated choices. That’s why we categorize beers in literal terms and reference the style, even if they weren’t brewed in a specified region. In order to help add clarity, we will use the word “Style” in the style name to make this distinction. For instance, beers brewed in the style of German Pilsner but not brewed in Germany will be called German Style Pilsner as opposed to German Pilsner.

Pilsner is the dominant beer style in the world today. All 3 Pilsner sub styles—Czech (Bohemian), German and International—share the same basic flavor profile and the same root history, but German Pilsners are better attenuated and drier then their Czech cousins, showing off more hop bitterness.

Appearance Pilsners should be pale straw to golden, and very clear with a frothy, clean white head. Pilsners should look clean, and German Pilsner will be slightly lighter in color then the Czech style. Aroma/Flavor Crispness is the most universal flavor profile for this style. Water type plays a huge role in taste. Pilsners have light malt aromas, a backbone of graininess and a grassy noble hop note. German Pilsners are more earthy and bitter in both aroma and flavor because they use Saaz hops in addition to other European Noble hops, whereas Czech Pilsner uses only Saaz hops. There are two types of German Pilsner, distinguished by the difference in the water of Northern and Southern Germany. The water in the North is fairly hard, which accentuates bitterness and creates a very hoppy beer—strong, zesty, in-your-face hop bitterness.

In Southern Germany, where you will find extremely soft water, the bitterness is suppressed, resulting in more of a mellow hop. Ingredients The most common ingredients for this style are 2-row Pilsner malts and German low Alpha hops. Glassware/Serving Temperature At Hay Merchant, you will most often find Pilsners served in the 20oz Pilsner glass and stored in our lager cooler at 35° F. Stats This style will have a common ABV range of 4.5%-6% (American Pilsners trending toward the higher percentage). This style will have an average IBU range of 25-45 (German Pils trending toward the higher IBU).

History The story of the Czech Pilsner is really a story about the blending of technology and raw ingredients. The Czech Pilsner was created as a result of the technological revolution that occurred in Germany in the mid-19 th century. The style was possible due to advances in refrigeration, transportation, steam and microbiology. The style originated in the town of Plzen, Czechoslovakia around 1840. The Czech-speaking lands of Bohemia were home to two very important ingredients: very good quality 2-row barley and Saaz hops. For centuries, the Grand Dukes of Bohemia attempted to control the supply of these hops by imposing the death penalty on anyone caught smuggling the Saaz hop rhizomes (root cuttings) out of the region.

In 1838, an entire season’s worth of beer was poured out in the town square because it was of low quality. The Czechs have always taken their beer very seriously and had little acceptance for bad beer. As a result of this bad batch of beer, in 1840, the town of Plzen voted to build a new brewery that utilized the pressurized steam to heat the brew kettles. In 1842, Josef Groll was hired to be the brewmaster for this new state-of-the-art brewery. Groll was the son of a Bavarian brewer from just outside Munich.

When he got to Pilzen, he borrowed heavily from Bavarian brewers and hired Bavarian assistants and Bavarian barrel makers. He even brought a Bavarian yeast strain with him. For all his talent as a brewer, Groll was not a well-liked man. His own father called him “the rudest man in Bavaria.” It might have been for his inability to work with other people that led to his contract not being renewed when it expired in 1845. However, in his short tenure in Pilzen, he helped birth the Bohemia and the lager. Summary In summary, the German Pilsner is slightly lighter in color than other Pilsner styles and are more earthy and hitter in aroma and flavor, due to its use of Saaz and other European Boble hops. Water distinguishes the two types of German Pilsner: hard water in Northern Germany accentuates bitterness and creates a very hoppy beer, which the soft water in the South suppresses the bitterness.

'The next DAYDREAM beer. To follow Blueberry & Brett Peat - this time an Italian Barrel Aged Sour Ale made with Fresh Raspberries! This beer has been directly fermentation in wooden barrel with a small addition of lactic acid bacteria.

After cooling the wort was transferred directly into old used Italian wine barrels (from Piedmont, Sicily and Emilia Romagna). These are the same barrels that house the fermentation of Chrysopolis (Del Ducato's Lambic) within which a distinct microflora has not been established.

The result of the barrel fermentation is an additional layer of complexity. The inoculation of lactic acid bacteria was done after a few days, just when the fermentation was starting to go spontaneous. The complex character due to the nature of the various microbial species involved (Brettanomyces in primis) goes far beyond what the only lactic acid bacteria could give. After 6 months, the beer was extracted from the cask to mature and put into a vat where they were added raspberries and green beer. These additions promote a second fermentation. After three months on the raspberries, the blend is ready.'

Commercial Description. Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology. Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts have different origins: some are imported directly from France and England whereas others are purchased from Germany and Belgium. The hops come from Germany and are personally selected during harvest time, as well as England, the United States and New Zealand. The yeasts are selected strains propagated in the brewery.

They brew using top, bottom and mix fermentation by adding wild yeasts and lactic bacteria. All the beers are unpasteurized, because they believe that putting such an aromatically complex and delicate product through heat treatment would forever compromise its organoleptic quality and freshness. Some of their beers undergo a natural conditioning process in closed tanks to end fermentation and are later bottled in an isobaric manner. Others are bottle conditioned—given a dose of either sugar or wort before bottling which, after a period under controlled temperatures, triggers in-bottle fermentation, thus naturally carbonating the beer.

Ducato is currently exporting more than 15 percent of its production to the U.S., Canada, Brazil, Norway, Sweden, Spain and Japan. 'A blend of New Morning and 18 month aged 3 Fonteinen Lambic refined for at least 12 months in bottle. It has a surprisingly citrus nose of leather, cellar and animal with hints of dried flowers and honey. Lasting and sapid in the mouth with a sour finish that always makes the lovers of this blend smile. This beer could very well make you develop an addiction for spontaneous fermentation and turn your entire world upside down!

After a mechanical breakdown, 3 Fonteinen Brewery of Beersel (possibly the best Lambic blender in the world) had economic damage in the summer of 2009. The news caused such a stir in the International beer movement that I called Armand to know how things were. As he needed to sell his Lambic, I immediately got inspired to blend our New Morning with his beer.

We selected three 18 month old Lambic barrels that we siphoned in a small tank on our truck. The journey back was long and hard, myself and Manuel took turns driving through Belgium, France and Italy only stopping for gas. After days hand bottling and months of maturation, the outcome has gone over and beyond our expectations and we can say with pride that it was worth it!' Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology.

Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts have different origins: some are imported directly from France and England whereas others are purchased from Germany and Belgium. The hops come from Germany and are personally selected during harvest time, as well as England, the United States and New Zealand.

The yeasts are selected strains propagated in the brewery. They brew using top, bottom and mix fermentation by adding wild yeasts and lactic bacteria.

All the beers are unpasteurized, because they believe that putting such an aromatically complex and delicate product through heat treatment would forever compromise its organoleptic quality and freshness. Some of their beers undergo a natural conditioning process in closed tanks to end fermentation and are later bottled in an isobaric manner. Others are bottle conditioned—given a dose of either sugar or wort before bottling which, after a period under controlled temperatures, triggers in-bottle fermentation, thus naturally carbonating the beer.

Ducato is currently exporting more than 15 percent of its production to the U.S., Canada, Brazil, Norway, Sweden, Spain and Japan. The brewery was founded in 2007 by Paul and Kim Kavulak with a brewpub in Shadow Lake Town Center in Papillion.

Paul began homebrewing in 1992 after being invited to a friend's house to taste his homemade beer. Paul hadn't realized you could brew at home and so that, combined with the couple's interest in craft beer, got him started brewing. Once he began brewing, opening a brewpub became his goal. Nebraska Brewing opened a stand alone brewery in January 2014 followed by the taproom in May of 2014.

Their combined production between the two facilities made them the largest brewery in the state by barrels produced in 2014. Nebraska Brewing Company's beer is available in 26 states, with Oklahoma coming in September to make it 27. Their beer is also available in four countries besides the United States: Japan, S. Korea, Taiwan, and Denmark. You can find their beers pretty much any place in Nebraska you can find beer on draft or in cans and bottles. The path to their widespread distribution was spurred by the economic downturn of 2008 and 2009.

They had just started experimenting with a barrel-aged beer, and Paul cold-called a distributor in NY state, and they took everything Paul had. Nebraska Brewing adopted the philosophy of Patrick Rue from The Bruery in California: send a little beer a lot of places.

When the new brewery came online in January of 2014, they had a large network of distributors waiting for more of their beer. History Contrary to the name, Doppelbock is not historically related to Bock. The name bock is the result of the mispronunciation of the word Einbeck, the town where Bock was developed. Doppelbock was developed in Munich, the first specialty beer brewed by the St.

Francis of Paula monks for their Lenten fast. Since they couldn’t eat anything for 46 days, they used the grain normally used to bake bread to brew a strong beer, which they felt cleansed the body and soul. The beer was called Salvator, or Savior, and was originally brewed only for the monks themselves.

Eventually the brewery was able to sell the beer to the public. Historically, the beer was brewed to 4% ABV, but over the years the original gravity has not changed, but the final gravity has led to a beer that is dryer and higher in alcohol.

The Martin House Brewing Company name comes from its Founders and from a symbol synonymous with the company’s values. The Purple Martin is a native Texan who nests in shared “houses.” He is well-known for his aerial acrobatics, and Texans love watching him catch all of his food in flight.

Just like the folks who make and enjoy Martin House beer, the adventurous Purple Martin enjoys fellowship and good times. Martin House Brewery’s founders are proud of the fact that everything got started in the original Martin home garage. The delight we take in hands-on craftsmanship and in sharing an artisanal beer with friends and family in our neighborhood perfectly captures the essence of our brand. English Stouts were the first, and at the time were called Stout Porters. Porter was dropped from the name and later, as the style grew, the prefix English was added. These beers are basically big Porters. Sweet Stouts are English Stouts sweetened with milk sugar (lactose). Dry Stouts classically are Irish. The best known example is Guinness.

The style should really be called Light Stout when compared to the now more commonplace American Stouts and Russian Imperial Stouts. Tropical Stouts were so-called because they were generally exported to the English Colonies in the Tropics. It is best to think of these as a scaled up Dry Stout or Baby Imperial Stout. Russian Imperial Stouts are the Big Daddies of the Stout world. Based on Stouts originally exported to the Baltic States from the U.K., American Craft brewers have pushed them to new heights.

Tropical versions can be quite sweet without much roast or bitterness, while export versions can be moderately dry (reflecting impression of a scaled-up version of either sweet stout or dry stout). Roasted grain and malt character can be moderate to high, although sharpness of dry stout will not be present in any example. Tropical versions can have high fruity esters, smooth dark grain flavors and restrained bitterness—they often have a sweet, rum-like quality. Export versions tend to have lower esters, more assertive roast flavors and higher bitterness. The roasted flavors of either version may taste of coffee, chocolate, or lightly burnt grain. There is little to no hop flavor and very low to no diacetyl. There is a medium-full to full body, often with a smooth, creamy character.

It may give a warming (but never hot) impression from alcohol presence. There is moderate to moderately high carbonation. Stout beer was originally a term used to describe a strong version of Porter, “Stout Porter.' The brewing of Stout grew out of the wide popularity of Porter, both in London and elsewhere. After changing hands a couple of times, Arthur Guinness purchased the old St.

James Gate brewery in 1759, founded Guinness and started producing traditional ales and beers. He soon started brewing his “Extra Strong Porter” and within 10 years was exporting to London. By 1799, they were producing only Porter. Later, Stout became their mainstay and has become the most common example of the style. Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets.

After some initial challenges, due to making well balanced but unremarkable beers, they were on the verge of bankruptcy. It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor. The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”.

Ducato Microbrewery was founded in 2007 in Roncole Verdi, a small village in Parma County, by Giovanni Campari, a home brewer with a BA in Food Science and Technology. Ducato selects the highest quality raw materials by directly visiting the farmers whenever possible. The malts have different origins: some are imported directly from France and England whereas others are purchased from Germany and Belgium. The hops come from Germany and are personally selected during harvest time, as well as England, the United States and New Zealand.

The yeasts are selected strains propagated in the brewery. They brew using top, bottom and mix fermentation by adding wild yeasts and lactic bacteria. All the beers are unpasteurized, because they believe that putting such an aromatically complex and delicate product through heat treatment would forever compromise its organoleptic quality and freshness. Some of their beers undergo a natural conditioning process in closed tanks to end fermentation and are later bottled in an isobaric manner. Others are bottle conditioned—given a dose of either sugar or wort before bottling which, after a period under controlled temperatures, triggers in-bottle fermentation, thus naturally carbonating the beer.

Ducato is currently exporting more than 15 percent of its production to the U.S., Canada, Brazil, Norway, Sweden, Spain and Japan. Rodenbach Brewing was founded in the town of Roeselare in West Flanders in 1821. It is widely considered the best producer of the Flemish Red Style. The founders were German immigrants, and the brewery was of little note until the grandson of one of the founders took over the brewery in 1878. It was at this time that the brewery switched to the wood-aged sour blended beer that made Rodenback famous.

The art of blending wood-aged sour beer was adapted from the English, which is particularly interesting since the English have abandoned the practice. Rodenbach is one of only a few producers making beer in this method today. The brewery was owned by the family until 1998 when it was sold to Palm, which brought the brewery to a wider audience. Rodenbach brews one beer, which is aged and blended to make all other Rodenbach beers. This Ale is aged for 5 weeks using Rodenbach’s own house yeast blend of top fermenting yeasts in stainless steel to make “young” beer.

Young beer is then aged in large wooden vats for up to 3 years. It is this ageing that sours the beer and gives it the fruity flavor. All of the labels that Rodenbach releases are the result of this one beer being aged for different times and blended in different ratios.

• Rodenbach (regular) blend of 25% barrel-aged beer with 75% young beer • Rodenbach Grand Cru blend of about 67% barrel-aged beer and 33% young • Rodenbach Vintage labels: all the beer released under the Vintage label is from a single foeder (the large wood vats the brewery is famous for). These labels are 100% barrel-aged beer.

• Rodenbach Caractere rouge: 100% barrel-aged beer for 2 years (most likely the beer is blended from multiple foeders all filled in the same year), steeped in macerated cherries, cranberries, and raspberries for 6 months. Hanssens Artisanaal is the oldest independent geuze blender in the whole world. At Hanssens, no beer is actually brewed!

Instead, they pursue a profession that was very important in the history of lambic style beers, they are solely blenders of beer. Lambic beers are famous for being 'wild fermented'. Instead of adding a special yeast strain to cause fermentation, some brewers in the Senne river valley leave the warm, sweet, unfermented beer (called wort) open to the elements. Wild strains of yeast and other micro organisms will then seed the liquid. Normally when brewing beer, a brewers yeast will be used to turn sugar into alcohol and certain flavor elements of the beer. In these wild beers, yeast and others will turn sugar into alcohol, acid, and a huge variety of flavor chemicals. Since each batch is different, the beer has to be blended with multiple batches to create a consistent product.

Most lambics are created from a mixture of aged sour beer and young, sweeter beer. They are then barrel aged to combine the flavors. Hanssens takes this a step further, and actually blends batches from different breweries in their area. This used to be a very common practice, but Hanssens is now the oldest remaining blender. They bring to this endeavor a variety of barrels, some up to one hundred years old, and a passion and a love for the tradition of Geuze and Lambics. They will also add whole fruits to some of their beers, to make even more flavorful blends.

Hanssens Bartholomeus, former major of Dworp, started to brew lambic in 1871, in the previous Sint-Antonius brewery. Documents have proven that he continued to brew, from 1896 onwards, in buildings located in the Vroenenbosstraat, Dworp.

These premises are still used. In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production.

In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located. Even after 21 years, Avery is still a relatively small operation with a limited national footprint. We’re lucky Avery has been in the Texas market for many years. These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout.

It wasn’t until 1995 that Avery released Avery IPA. In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world. It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today.

Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the Russian Imperial Stout ascended to the throne and is one of Hay Merchant’s favorite Avery beers. Avery’s first experiments with barrel aging began in 2004, along with the release of the Maharaja, a 120 IBU 10.5% monster of an Imperial IPA. In recent years, Avery has become known for its sour barrel-aged beers.

The first beer in the series, Barbant, was released and was limited to 694 cases. It was an ale pitched with Brett and aged for 9 months in Zinfandel barrels. Anvil Bar and Refuge (Hay Merchant’s sister cocktail bar) was one of the only bars in Texas to get a case of this very rare beer. Over the last few years, Avery has released a few of these beers a year, and each one is different.

Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color.

Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them.

Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance. Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable.

Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel. Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness. The style was first brewed in the U.K. For export to India. The first IPAs were shipped in 1790.

It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship. For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria.

The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out. The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale. It is very important to understand the roll that taxation played in the story of the IPA.

The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original. In 1880, the Free Mash Tun Act (FMTA) was passed by the British government.

The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters. Later in the 20 th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves.

The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version. American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV.

American craft brewers had unwittingly rediscovered the lost true English IPA. This family-owned brewery was founded in 2013 in Magnolia, north of Houston, by Trevor Brown, his sister Heather Bolla and Bolla's boyfriend Blake Niederhofer. They bought a former auto-body shop in downtown Magnolia in early 2012, gutted it and put in a 30-barrel brewing system with two 30-barrel fermenters. Lone Pint uses raw whole cone hops for bittering, flavoring, aroma and dry hopping additions in all of their brews. The brewery is powered by renewable energy, and the spent grain is fed to a local dairy farmer's cows. Their lineup of distinctive, hoppy, local Texas ales includes 667 Neighbor of the Beast India pale ale, The Jabberwocky imperial IPA and Yellow Rose, an IPA brewed with the new Mosaic hops (one of Kevin's favorite local beers).

Lily & Seamus is an American wheat infused with locally grown citrus, and Gentleman's Relish is an English brown ale. Guided by geeky imagination, influenced by sub-pop culture and never satisfied with the status quo, B. Nektar aims to bring a modern twist on mead as well as diversify craft mead, cider and beer. Nektar Meadery was founded in 2006 by Brad and Kerri Dahlhofer, with the help of their good friend Paul Zimmerman.

Brad has been an avid homebrewer since 1998, making beers, meads, ciders and wine for his own enjoyment. When Brad and Kerri got married in 2005, he made a mead to toast with at their wedding and received great reviews from the guests. Jokingly, he said that he’d someday open a meadery. Paul, a long-time friend and fellow homebrewer, soon began making meads along with Brad in the Dahlhofers’ basement. Their meads quickly began winning awards at homebrewing competitions In the summer of 2006, Kerri was laid-off from her job. While sipping a glass of vanilla cinnamon mead made by Brad, she thought, “Why not try to sell this?” It was then that the three decided to take their mead making to the next level.

In the spring of 2008, Brad too fell victim to layoffs, and the three worked night and day to prepare for their opening. After nearly two years since its inception, B. Nektar finally opened it’s doors on August 2, 2008 (National Mead Day).

Nektar’s session meads and hard ciders are now shaping the craft revolution. To say it’s been a long road from the home-brewing days would be a tremendous understatement but B. Nektar continues to increase their production capacity and is currently the largest meadery in the U.S.A. B. Nektar was the first meadery to join the ranks on the top 100 best breweries in the world by Ratebeer.com, and has remained there since 2013. Proud of this story as they may be, they put a lot of effort into not taking themselves too seriously.

History Contrary to the name, Doppelbock is not historically related to Bock. The name bock is the result of the mispronunciation of the word Einbeck, the town where Bock was developed. Doppelbock was developed in Munich, the first specialty beer brewed by the St. Francis of Paula monks for their Lenten fast. Since they couldn’t eat anything for 46 days, they used the grain normally used to bake bread to brew a strong beer, which they felt cleansed the body and soul. The beer was called Salvator, or Savior, and was originally brewed only for the monks themselves. Eventually the brewery was able to sell the beer to the public. Historically, the beer was brewed to 4% ABV, but over the years the original gravity has not changed, but the final gravity has led to a beer that is dryer and higher in alcohol.

When Greg Schirf moved to Utah from Milwaukee in the early '80s, drinking and brewing were all but forbidden. Greg took matters into his own hands and did what any self-respecting Midwesterner would do: He started a brewery. Wasatch was the very first brewery in Utah – and one of the first craft brewers in all of the U.S. – brewing award-winning brews since 1986.

In 1988, Greg Schirf proposed another bill to the Utah Legislature making brewpubs legal in Utah and opened the first brewpub at the top of historic Main Street in the resort town of Park City. Wasatch continues to misbehave, turning out naughty beer after naughty beer year after year. Philip and Diane Conner and their son, Charles, founded the Real Ale Brewing Company in Blanco, Texas in 1996.

They set up shop in the basement of an antiques store on the Blanco town square. They had three original recipes brewing—Full Moon Pale Rye Ale, Rio Blanco Pale Ale and Brewhouse Brown Ale. They were brewing on converted dairy and handmade equipment. Then they met a young man named Brad.

Brad Farbstein was a UT graduate with a degree in economics, an avid homebrewer and was employed by a small craft beer distributor. Brad had become a pretty big fan of this tiny brewery and found himself occasionally heading out to Blanco to lend Philip and Charles a hand with some bottling or labeling, working for a few beers. Coincidentally, it was around this time that Philip decided to get out of the brewing business. He asked Brad if he might know anyone interested in buying the brewery’s equipment. Recognizing a rare opportunity to turn a dream into reality—even though he had no idea how he was going to pull it off—Brad said, “I’m your man.” Brad took over the brewery in the summer of 1998, and with the help of two employees, made about 500 barrels of beer that year. The original brewery had a 2-vessel, 15-bbl brewhouse that was basically outside, housed in a carport attached to the store’s basement.

Tanks, cold storage, bottling and labeling equipment and everything else were crammed in a space of less than 2,500 square feet with only 7-foot high ceilings. If you were to design a space to NOT be a brewery, this would probably be it.

In spite of the many obstacles, spatial and otherwise, facing the fledgling brewery, the beer flowed and demand for RABC’s handcrafted ales grew exponentially for the next several years. Real Ale steadily increased its output until finally maxing out the original location at 5,500 barrels in 2006. (If you do the math, that’s 366 batches of beer in one year on a 15 barrel system!) In 2005, Brad realized that for Real Ale to achieve its potential, something had to be done. He took another leap of faith purchased several acres of land just outside the Blanco city limits to allow for the construction of a new brewery from the ground up. Brad likes to say that many years of having to do things the wrong way taught him how to do things the right way. Construction began in 2005 and the brewery went online in 2006.

The brewery has under gone several small expansions after the big move in 2006. In 2013, the brewery produced approximately 53,000 barrels of beer. As of 2015, RABC had 25 fermenters available ranging in size from 60 bbl to 480 bbl.

They brew on a 60 barrel four-vessel brewhouse consisting of the mash tun, in which they can conduct single and step infusions as well as single decoction mashes, a lauter tun, a kettle, and a whirlpool, with a throughput of 6 brews a day. All of the fermenters are cylindroconical, otherwise known as unitanks. Unitanks allow the beer to ferment and condition in the same vessel.

The packing hall was the newest expansion, which has an average daily output of 2,400 cases of bottles, 1,200 cases of cans and 200 kegs, with a new bottle filler capable of filling 400 bottles a minute. Brad credits the local Blanco River as 'some of the best brewing water for the styles of beer that we make,' making Blanco an ideal location for the brewery. The term Real Ale is an English phrase referring to cask conditioned ales. It’s ironic that for the first half of the brewery’s history, they did not make a cask conditioned beer. However once they began to cask condition, they quickly became the best producer of the method in the state. Large cask beer bars like Hay Merchant owe a lot to the knowledge and expertise Real Ale brought to the market.

Real Ale is best known for the Firemans #4, a light, easy drinking Blonde Ale named after Firemans Texas Cruzer, a small local BMX bike builder. But RABC has gained wide craft beer respect with beers from the Mysterium Verum and Brewer’s Cut lines.

Mysterium Verum is a line of beers in which the beers are aged in barrels. Some of these beers are additionally inoculated with wild yeast and/or bacteria. These beers range greatly in flavor and can only be found on draft and are the rarest beers RABC produces. In 2012, RABC add the Brewer’s Cut product line, which focuses on developing new recipes to put out to the public, and then relying on customer feedback through social media to determine whether the recipe will be bumped up to a year-round product, a seasonal product, or set with plans to be brewed at a later date again in the series.

This is a limited-release product and can be found in both package and draft. Mike Stevens and Dave Engbers both had steady jobs when they decided to chase their dreams and open a brewery–which meant writing a business plan, quitting their jobs, and taking out giant loans. They figured if you’re going to live life, you ought to live it hard, without regrets. After some initial challenges, due to making well balanced but unremarkable beers, they were on the verge of bankruptcy.

It was at this point that the original Founders team decided to brew the kind of beer that got them excited about brewing in the first place: complex, in-your-face ales, with huge aromatics, bigger body, and tons of flavor. The Founders Family, a group of passionate beer enthusiasts, has grown around this simple philosophy: “We don’t brew beer for the masses.

Baboyang Walang Amoy Pdf Writer on this page. Instead, our beers are crafted for a chosen few, a small cadre of renegades and rebels who enjoy a beer that pushes the limits of what is commonly accepted as taste. In short, we make beer for people like us.”. Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color.

Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts. These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales.

The hop flavor is strong and complex and can reflect the use of American, English or Noble hop varieties. There is high to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance.

Malt flavor will be low to medium and is generally clean and malty, although some caramel flavors are acceptable. A long, lingering bitterness is usually present in the aftertaste. There is a medium dry to dry finish. A clean, smooth, alcohol flavor is usually present. (512) Brewing Company is a microbrewery located in the heart of Austin. Owner Kevin Brand, with an engineering degree and a background in medical devices, is a self-taught brewer.

(512), named for the Austin area code, brews for the community using as many local, domestic and organic ingredients as possible. (512) beers are built on old world English and Belgian styles, enhanced to celebrate bold domestic ingredients. Flagship beers include Wit, Pale, IPA and Pecan Porter.

Limited beers include (512) Black IPA, (512) Bruin, (512) Whiskey Barrel Aged Double Pecan Porter and more. Pale Ale is a large category encompassing Bitters, ESBs, IPAs and American Pale Ales. Pale is a relative term in beer and should be viewed only as a style name and not a true descriptor of color. Historically, beer was dark because malts were dark. Until the 1800s, the “palest” beer was comparable to a brown today because it was not possible to roast the malts without darkening them. Coke, a charcoal form of coal, was first used in iron smelting. Coke burned cleaner than coal and allowed for the production of paler malts.

These malts became widely available around 1820. The beer that was made from these coke-burning kilns was much lighter than the beers that were drunk at the time, thus they were named Pale Ales. By today’s standards, these beers are more amber colored—technology improved after the invention of pale malts, and even though the malts got lighter, the name “Pale Ale” stuck to these amber and light tan colored ales. The flavor reflects an American hop character with citrusy, floral, resinous, piney or fruity aspects. There is medium high to very high hop bitterness, although the malt backbone supports the strong hop character and provides the best balance.

Malt flavor is generally clean and malty sweet, although some caramel or toasty flavors are acceptable. Bitterness may linger into the aftertaste, and there is a medium dry to dry finish. American Ale yeast will help with a dry yet fruity finish. The mouthfeel is smooth—medium light to medium bodied mouthfeel.

Moderate to medium high carbonation combines to render an overall dry sensation in the presence of malt sweetness. The style was first brewed in the U.K. For export to India. The first IPAs were shipped in 1790. It was well-known at the time—though not understood why—that beers with lots of hops kept very well and could withstand the long voyage. Historical evidence indicates that the first IPAs had more than 1.100 on original gravity and between 150-180 IBUs. The trip from England to India took 6 weeks by ship.

For the voyage, the beer was stored in oak casks. These casks most likely carried with them a small amount of wild yeast and bacteria. The high levels of hops would have helped fight the infections, but as the beer aged on the voyage, and once it reached port, the hops would slowly fade, and the sour notes would begin to come out.

The combination of these factors led to the final flavor of historical IPAs: a boozy, hoppy, slightly sour, slightly oaky ale. It is very important to understand the roll that taxation played in the story of the IPA. The style went from a hoppy, bitter, boozy powerhouse to what we now call English IPA—a mild mannered style that bears little resemblance to the original.

In 1880, the Free Mash Tun Act (FMTA) was passed by the British government. The FMTA stopped the taxation on brewers when they bought the raw ingredients and instead taxed them on the gravity of the wort at the time the yeast was pitched. This was a huge blow to high gravity beer in the U.K. It took a few years for the tax to really do damage, but by 1900, the old IPAs were gone and had been replaced by what came to be called Bitters.

Later in the 20 th century, IPAs were still being brewed in the U.K., but they were shadows of their former selves. The original IPA was basically forgotten. To avoid confusion, when we talk about the English IPA style, we are referring to the current version of the beer, not the original pre-FMTA version. American craft brewers began brewing their versions of IPAs in the 1980s and 1990s. At the time, they started out brewing English IPAs with the ingredients they had on hand—American malts and hops. These early American craft brewers soon began pushing the boundaries of what an IPA could be. By the end of the 1990s, the American style of IPA was becoming wildly popular on the West coast, with 90+ IBU and averaging 6%-7% ABV.

American craft brewers had unwittingly rediscovered the lost true English IPA. Stone Brewing Co. Is a brewery headquartered in Escondido, California. Founded in 1996 in San Marcos, California, it is the largest brewery in Southern California. As of 2012, it was the tenth largest craft brewery in the United States and 17th largest brewery overall, based on sales volume. The brewery is owned by Steve Wagner and craft beer superstar Greg Koch.

The brewery's first beer was Stone Pale Ale, which the company considers to be its flagship ale. However, the brewery is best known for their other core beer, Stone IPA, which is considered the benchmark of the American IPA style. The Arrogant Bastard line of ales best exhibits the brewery’s overall attitude, consisting of Stone Arrogant Bastard, Stone Double Bastard and Stone Lucky Bastard. A little known fact: owner Greg Koch considers Arrogant Bastard as a brand in its own right and gets very upset when the name Stone is used to describe Arrogant Bastard. Most of Stone’s beers are characteristic of West Coast craft brews, meaning that they have a high hop content. Compared to the macro-produced lagers, many Stone brews feature alcohol percentages that are well above average.

The alcohol-by-volume content of Stone brews ranges from 4.2% to 13%. Stone Brewing is rated as a 'world class brewery' by the two largest beer enthusiast websites, RateBeer and BeerAdvocate. Stone Brewing has been voted by the readers of Beer Advocate as the #1 'All Time Top Brewery on Planet Earth.' Stone opened in San Marcos in 1996 at the location currently home to Port Brewing Company and The Lost Abbey. In 2006, Stone relocated from the original brewery to a new, custom-designed facility in Escondido. In 2013, the company opened a packaging hall just south of the brewery, which houses the bottling and keg lines.

The brewery in Escondido produced 213,277 US beer barrels in 2013. The site is also home to a restaurant, Stone Brewing World Bistro & Gardens - Escondido, an 8,500-square-foot restaurant with a large outdoor patio and an acre of gardens. Stone also operates a 19-acre organic farm known as Stone Farms, just north of the brewery in Escondido, and several other restaurants in California.

In June 2008, Stone Brewing covered the roof of the brewery with solar panels, cutting their energy costs nearly in half. The 1,561 roof-mounted solar modules will offset more than 538,000 pounds of carbon emissions over its lifetime, which is equivalent to planting 204 acres of trees. In July 2014, Stone Brewing Co. Announced plans to open a brewery and restaurant in Berlin, Germany. In October 2014, Stone Brewing Co. Announced the location of its first brewery and destination restaurant in the Eastern United States—Richmond, VA. The facility is expected to be operation by late 2015 or early 2016.

(512) Brewing Company is a microbrewery located in the heart of Austin. Owner Kevin Brand, with an engineering degree and a background in medical devices, is a self-taught brewer. (512), named for the Austin area code, brews for the community using as many local, domestic and organic ingredients as possible. (512) beers are built on old world English and Belgian styles, enhanced to celebrate bold domestic ingredients. Flagship beers include Wit, Pale, IPA and Pecan Porter.

Limited beers include (512) Black IPA, (512) Bruin, (512) Whiskey Barrel Aged Double Pecan Porter and more. In 1993, the craft world was a very different place. Styles like Double IPA that now rule the market weren’t even invented yet, and most craft brewers were fighting to simply not be put on the import list. That year, Adam Avery incorporated the Avery Brewing Company in Boulder, Colorado and still acts as president and head brewer. Like many of its older craft brew brethren, Avery started out very small. When it opened, the brewery utilized only a seven-barrel tank to ferment, leading to a very low volume of production. In the years since, the brewery has expanded significantly to encompass the entire block of warehouses where it’s located.

Even after 21 years, Avery is still a relatively small operation with a limited national footprint. We’re lucky Avery has been in the Texas market for many years. These days, Avery is best known for big, extreme beers, but that hasn’t always been the case. The original line-up consisted of an Amber Ale, a Brown and a Dry Stout. It wasn’t until 1995 that Avery released Avery IPA.

In 1999, Avery released Hog Heaven, a beer that they still call American Barley Wine to this day, but in reality, Hog Heaven was one of the first Double IPAs in the world. It was around this time (late 1999 -2003) that Avery’s beer lineup became the heavy hitting powerhouse that it is today. Reverend the Belgian Quad launched in 2000, Salvation the Belgium Golden in 2002, and in 2003, Czar the.