The Brewers Association (BA) is pleased to announce that NSF International Applied Research Center (ARC), in cooperation with the Center for Biofilm Engineering (CBE) at Montana State University, is the recipient of a $120,000 grant to conduct an unprecedented draught beer line cleaning study. Brewers devote a great deal of time, effort and resources to making the best […]
The Great American Beer Festival member pre-sale starts August 2, 2016 at 10:00 a.m. MDT.
The member pre-sale is limited to American Homebrewers Association (AHA) and Brewers Association (BA) members only. Members will receive a personal offer code to try for tickets during the pre-sale. Members must have joined the AHA by July 24 in order to be eligible for the pre-sale.
Tips for the Pre-Sale
Note: Joining the American Homebrewers Association does not guarantee tickets. Membership only grants eligibility for the pre-sale.
Here are some other tips to take into consideration when trying to secure 2016 GABF tickets:
Ensure you are subscribed to AHA emails in order to receive your personal offer code. If you have ever unsubscribed from an AHA email, scroll to the bottom of this page and resubmit your email address in the newsletter field.
Register with Ticketmaster prior to the pre-sale to speed up the checkout process.
Confirm you have access to the internet at the time the sale opens.
Review the frequently asked questions on GreatAmericanBeerFestival.com for the ins and outs of GABF ticket sales. You’ll find a lot of helpful information in the FAQs, and we strongly encourage that everyone wishing to attend GABF take the time to familiarize themselves with the ticket sales process.
Any tickets remaining from the member pre-sale will go on sale to the general public on August 3, 2016, at 10:00 a.m. MDT.
2016 Individual Session Tickets (Members Only)
2016 Session Date
2016 Session Time
2016 Prices
*Includes festival program, special gift, unlimited sodas, and hospitalities in the Designated Drivers lounge.
Join us in celebrating the rich brewing history of the city of St. Louis as they prepare to kick of St. Louis Craft Beer Week. An entire week of beer festivities, STLBCW is devoted to bringing local beer lovers together. Taking place between July 29th - August 6th, local bars, restaurants and breweries will be hosting a variety of exciting beer related events.
Thanks to the support of Breckenridge Brewery, we’ve got a brand new badge to celebrate this year’s STLCBW. Check-in any 3 different beers within a 45 mile radius of St. Louis between July 29th - August 6th and you’ll get the “St. Louis Craft Beer Week (2016)” badge.
Speakers: Danny Brager, Senior Vice President, Nielsen Beverage Alcohol Practice; Danelle Kosmal, Vice President, Nielsen Beverage Alcohol Practice; Caitlyn Battaglia, Associate Client Manager, Nielsen Beverage Alcohol Practice At the end of the day, it’s the opinion of the consumer that matters the most—if they don’t buy your beer, all else is for naught. Based on the second annual […]
It’s the 35th anniversary of the Great American Beer Festival, y’all!
The first GABF took place in 1982, and there were 24 breweries, 47 beers and 800 attendees. In 2016, we expect more than 800 breweries, 3,800+ beers and 60,000 attendees! (It’s no wonder GABF was voted best festival in the country.)
Here’s what’s new for 2016:
“I’ve got a Golden Ticket!”
During each evening session, two rock-star craft brewers will pluck a lucky attendee + their friends from the queue in Hall A for a special, private tasting tour of GABF—30 minutes before the doors open to the public. Each brewer will use their own criteria—the chosen posse might be rocking their GABF pride, some brewery apparel, or costumes that can’t be beat. We think attendees will be excited about this opportunity to talk and to taste with some of the best known and loved names in craft brewing, all before the festival official opens. Confirmed brewers include Vinnie Cilurzo of Russian River, Sam Calagione of Dogfish Head, Matt Brynildson of Firestone Walker, Garrett Oliver of Brooklyn Brewery and Tomme Arthur of The Lost Abbey and Port Brewing.
Let There Be Games
Once the line moves in from Hall A, that area will be opened up and filled with games in celebration of the 25th anniversary of GABF. Expect a brewpub courtyard feel, with free games like cornhole and KanJam– and perhaps some ‘80s tunes, hearkening back to the first festival. (Olivia Newton-John, anyone?)
Meet the Brewer – Back Again!
New last year, the Great American Beer Festival dedicated roughly 30,000 square feet of hall space to a section called Meet the Brewer. Around 100 breweries filled this area, where each brewery’s booth was staffed entirely, exclusively, by their employees. Meet the brewer is back in 2016 with more participating breweries, totaling 120 in 2016.
Meet the Brewer is a great opportunity for passionate beer fans to start conversations with brewers, learn more about their beers and talk shop. The section occupies the heart of Hall B, which was a new addition to the festival in 2015.
Single infusion mash at 154° F (68° C) using a ratio of 1.3 quarts water per pound of grain. While you could go with a shorter boil, the 90 minute boil enhances the blood-red color. Cool the wort quickly after the last hop addition to retain as much hop aroma as possible. Optionally, dry hop with more Centennial or Amarillo if you’re a real hop monster. Carbonate to no more than 2 volumes and serve at 45° to 55° F (7.2° to 12.8° C).
Golden Road Brewing is helping you beat the heat by canning its hoppy and refreshing, Wolf Pup Session IPA. To celebrate this newly canned brew, we’re bringing you the Wolf Pup Session IPA Badge.
Highly drinkable with a wildly aromatic tropical and citrus character, Wolf Pup is the perfect companion to keep on sippin’ for those long, sunny days. To earn the “Wolf Pup Session IPA” badge, simply check-in one (1) Wolf Pup Session IPA between 7/25/16 – 8/31/16.
Craft Update: Q2 2016 The results of the Brewers Association mid-year survey were announced today, with an estimate of 8 percent growth in the first half of the year. Although the top level number is interesting in its own right, it hides a great deal of variation (perhaps even more so than in previous years). […]
Brewery Count Reaches Historic High Boulder, CO • July 26, 2016—Craft brewers are still growing, according to new mid-year data released by the Brewers Association (BA)—the not-for-profit trade association dedicated to small and independent American brewers. American craft beer production volume increased eight percent during the first half of the year. “While the craft brewing industry […]
First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins.
Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product.
Who Discovered First Wort Hopping?
It’s entirely possible FWH was discovered by accident. A brewer wanted to try something new and tossed hops into the kettle before the boil later realizing there was a flavor change in the finished beer. Even if this isn’t the case, isn’t it more interesting to believe in the myth?
First wort hopping was common practice around the turn of the 20th century to increase hop utilization. At some point in the mid-20th century, the practice was more or less discontinued. However, in 1995 Brauwelt magazine (Germany) reported on the “rediscovery of first wort hopping” research focusing on pilsner style beer and finding the process resulted in beers with finer hop aroma.
The report documented many German breweries that implemented FWH. In the past, brewers in England and Belgium also added hops before boiling. The research experiment was carried out in two German production lager breweries. Both breweries made two versions of Pilsner in very similar manners, including yeast pitching rates, brewing water, malt lots and using Type 45 pellets.
The Experiment
A portion of the late kettle hops (Tettnanger and Saaz) were added to first runnings in the kettle and were allowed to stay with the brew throughout the entire boil. The late hop/aroma addition was omitted.
At Brewery A, the first wort hopping addition of Tettnanger and Saaz hops amounted to 34% of the total hop weight. At Brewery B, which used only Tettnanger, it was 53% of the total hop weight. In both resulting beers the first wort hopped beer had more IBUs than the non-first wort hopped beer, 39.6 to 37.9 at Brewery A and 32.8 to 27.2 at Brewery B.
Lager Brewery
IBU of FWH Beer
IBU of Non-FWH Beer
Brewery A
39.6 IBUs
37.9 IBUs
Brewery B
32.8 IBUs
27.2 IBUs
Despite increased bitterness, the panelists described the first wort hopped beers as more pleasant tasting and overwhelmingly preferred them, creating a more harmonic beer and uniform bitterness when compared to the conventionally hopped beer. Further analysis indicated the conventionally hopped beers contained a higher level of hop aroma substances, but panelists nonetheless described the FWH beers as having a very fine and rounded hop aroma and rounded hop flavor.
The authors of the study recommended that first wort hopping contain at least 30% of the total hop addition, preferably using the later aroma additions. The overall alpha acid quantity shouldn’t be reduced because the results of the tasting showed that the bitterness of the first wort hopped beers is regarded as very good and very mild. A reduction of the hop quantity could result in weakened bitterness, too.
How To Do First Wort Hopping
First wort hopping is practiced by a number of craft brewers and homebrewers and is applied to a full range of styles both ales and lagers. It’s best suited for beers that call for noble hops and isn’t suited for beers that want volatile hop oil presence or fruity hop aroma; in fact, first wort hopping actually works against developing those hop characteristics.
Mash Hopping
Many people confuse ‘First Wort Hopping’ and ‘Mash Hopping’ as one in the same. Mash hopping is actually the process of adding hops to your mash tun during the mash rest.
Unlike FWH, hops added to the mash undergo little to no hop isomerization in the tun.
To do first wort hopping, add a substantial portion of the hop bill (30-50%) to the kettle as you transfer wort from the lauter tun. The hops steep in the wort for the entire runoff and remain in the wort for the duration of the boil.
Make sure to use low alpha acid hops that are normally scheduled as the final aroma/flavor additions because isomerization begins at temperatures below boiling; more hops in the wort longer during the boil causes the total bitterness of the beer to increase, although the amount is subtle because the hops are low in alpha acid. First wort hopping takes advantage of higher pre-boiled wort pH levels, which allows for higher isomerization.
The reason craft brewers and homebrewers use first wort hopping is because it can change your beer’s hop profile, which is more easily noticed in moderately hopped beers. However, many brewers will tell you those pre-boil additions result in subtle notes that will be noticed in even hop-intense beers. The new hop flavors aren’t easily defined, and the chemistry behind first wort hopping isn’t fully understood, but normally an adjustment of 10% is added to the calculated bitterness in IBUs.
What’s your current position at your brewery? I’m the founder and CEO of Freetail Brewing Co. in San Antonio, Texas. What’s new at Freetail and what’s next on the horizon? We made the transition from brewpub to distributing brewery in late 2014 and we are definitely in “high growth” mode right now. We’re doing our […]
If you love Sixpoint Resin, try tasting it straight from the tank. The Mad Scientists have unveiled their latest formulation — PUFF. This dank ale is a hazy, unfiltered pour with an extra dose of a special dry hop blend. This puffy, cloudy brew is only available for a limited time, so breathe deep and put your head in the clouds.
Experience PUFF and its fresh take on a classic Sixpoint favorite and you’ll unlock a brand new badge. Check-in to one (1) Sixpoint PUFF between July 22nd and August 22nd and the “Puff, Puff, Pint” badge is all yours.
To learn more about Sixpoint and their full line up of brews, check out http://sixpoint.com and be sure to get social with the Mad Scientists on Instagram, Facebook, and Twitter!
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The heat of summer beats down and all you want is to enjoy a sunny afternoon with a cold one. So you stake out your lounging spot and then take stock.
Sunglasses? Check.
Flip-flops? Check.
Favorite vinyl? Check.
Beer…?
Usually you’d have a cooler of beer by your side, but today let’s try something new instead: beer cocktails.
What is a beer cocktail?
A beer cocktail is what it sounds like—a beer mixed with other ingredients. A beer cocktail’s goal is to differentiate it from beer and build upon the beer itself.
The good news is that beer cocktails can expand far beyond the basics of the black-and-tan and the shandy. The beer cocktail should be creative and is ideal for experimentation.
And while a beer cocktail may still be a novel idea to certain imbibers, it’s not one that should intimate a beer or cocktail enthusiast from trying it out.
How to build a beer cocktail recipe
Just as if you were prepping a food dish, remember that not all dishes are good dishes. Mixing a bunch of ingredients together without thought or purpose can cause confusion, so consider your goal before adding everything in the liquor cabinet.
Think about flavor. It sounds obvious, but it’s so important to consider. Take time to think about why a spirit would go well with a beer style. Think about what other ingredients could complement those flavors. For instance, citrus IPAs will usually match well with gin.
Respect the beer. The beer wasn’t brewed carelessly with everything including the kitchen sink. It’s a thought out, well-crafted beverage. Give it some respect and you’ll be rewarded.
Don’t be afraid. The beer cocktail is a science and an art, so don’t be afraid to create something that might miss the mark. Experiment with all sorts of flavors and ingredients to find your fix.
Avoid diluting your drink. Since the flavor in most beer is not as concentrated as a typical spirit, be careful not to over-dilute the cocktail. The beer will provide much of the needed dilution.
Remember, the brewer didn’t just slap together a beer recipe. Take time to understand the brewer’s intentions. Then try to complement those intentions with a killer beer cocktail recipe.
Looking Past the Beer Cocktail
I think we can all agree that beer is great on its own, a wonderful beverage that need not yield to any other. So remember that the beer cocktail’s purpose is not to compensate for a bland, tasteless brew. Instead, it’s a chance for drinkers to explore new flavors and tastes, and to demonstrate that beer can be more than just a standalone drink.
Stout Iced Coffee
Equal small pours of strong cold-brewed coffee and Yak & Yeti Stout
Shot of Irish whiskey
Touch of honey
Dash of heavy cream
The point here is you can mix beer and do it well—we’ve been doing so since there was beer to begin with! It doesn’t need to be complicated. The beer cocktails that have stood the test of time tend to be simple, non-gimmicky mixtures—some beer, an extra ingredient or two, and done.
We’ve offered a few recipes here, but by all means, experiment and craft your own unique beer cocktails. And if you stumble across a great creation, let us know!
John Moorhead is the National Homebrew Competition Director and Special Projects Coordinator at the American Homebrewers Association. If John isn’t tasting, brewing, or talking beer, you might find him traveling, biking, fishing, skiing, or hiking – or cooking Thai food while listening to his records.
Boulder, CO • July 20, 2016—Bob Pease, president and CEO of the Brewers Association (BA)—the not-for-profit trade association dedicated to small and independent American brewers—released the following statement regarding the approval of Anheuser-Busch InBev (ABI) to acquire SABMiller: Today’s decision by the Department of Justice (DOJ) to approve the acquisition of SABMiller by ABI stipulates many of the safeguards […]
For the July/August 2016 The New Brewer, we present our annual Technical Brewing/Brewery Operations issue, along with photo coverage of the BA Hill Climb and SAVORSM in June.
Due South Brewing Company is expanding its regional footprint starting July 18, 2016 with the introduction of three core brands into the Tallahassee, Gainesville, and Ocala markets. These year-round beers will be available starting July 18th with seasonal brands to follow.
“Obviously we’re thrilled to be able to share our beer with more folks around Florida,” says Mike Halker, President/Head Brewer of Due South Brewing Co. “Our goal is to someday provide everyone in the Sunshine State with Due South beer and expanding into these areas gets us that much closer.“
Due South Brewing Company is on track to brew 7,000 barrels this year, making it one of the largest production breweries in South Florida. In addition to the expanded distribution territory, Due South is also expanding their production facility, almost doubling in size for a total of 27,000 square feet. The added space will allow for an indoor beer garden, a large air conditioned tap room, a dedicated area for barrel aging and a sour program.
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By Douglass Miller At the Menus of Change conference hosted by the Culinary Institute of America (CIA) in June, CIA chef George Shannon, CIA head brewer Hutch Kugeman, and I spoke on the usage of spent grain in food products. The CIA has learned a thing or two about spent grain since the fall of 2015, […]
In preparation for the BA’s annual mid-year release, I’ve been evaluating various data sources to fill in gaps in our survey collection. Because we typically receive fewer responses to our mid-year survey, it becomes more important to extrapolate from other data sources to get an accurate sense of the overall market. State sources are the […]
Held for further study in the Assembly following Senate passage, S.B. 1426 seeks to establish a new tied-house exception that authorizes, until January 1, 2022, a person who does not hold an ownership interest in more than five California on-sale retail licenses, to be compensated by an alcoholic beverage supplier for promotional or marketing services. […]
S. 1562, the Craft Beverage Modernization and Tax Reform Act, was introduced in the U.S. Senate on June 11 by Senator Ron Wyden (D-OR) and companion H.R. 2903 was introduced in the U.S. House of Representatives on June 25 by Representatives Erik Paulsen (R-MN) and Ron Kind (D-WI). S. 1562 has 48 total sponsors in […]
According to the Brewers of Pennsylvania, a recently enacted revenue package contained a Malt Beverage Tax Credit (not to exceed $5 million annually) on any capital expenditure that expands brewery operations.
Agreed in conference committee, Senate Joint Resolution 68 would establish a ballot initiative that would affect issues related to common ownership between the manufacturing, wholesaling and retailing tiers, the operation of brewery-owned branches and the ability of the legislature to require the divestiture of such branches, and the ability of grocery and c-stores to sell […]
Signed into law by the Governor, S.B. 250, among many provisions, mandates technical amendments to Title 7 to improve its clarity, and to identify substantive amendments that may be necessary to remove out-of-date or obsolete provisions or to reflect more accurately the current practices and programs.
Signed by the Governor, House Bill 1690 provides for substantive reforms to the state’s liquor sales system. Short of full privatization, the bill would allow for expanded grocery and restaurant sales while maintaining existing state stores.
Signed into law, Senate Bill 3053 and House Bill 8100 authorize holders of an alcoholic beverage manufacturer license to sell an amount not in excess of thirty-six ounces (36 oz.) of malt beverage and four and one-half ounces (4.5 oz.) of distilled spirits per visitor per day, for consumption on the premises. It would also […]
All community public water systems are required annually to provide consumers important information about their drinking water quality via the Consumer Confidence Report (“CCR”), also referred to as the “Drinking Water Quality Report.” This report includes extensive information about where the water comes from and what is in the water so that consumers can make practical, informed decisions regarding potential risks associated to their drinking water supply. Learn about what information is required, as well as what may not be included and where to find that information that most impacts your brewing process.
Debra Cerda began working in the water industry in 1997, as an environmental technician for the City of Austin’s Watershed Protection Department where she participated in various routine studies for environmental impact assessment as well as special studies including the Barton Springs Study and Jollyville Plateau Salamander Study.
Debra also served for two years as a Surface Water Operations and Maintenance Technician for the City of Austin’s Davis Water Treatment Plant, and holds a Class C Surfacewater Operator.
Debra took her skills from one water system to thousands when she joined the Texas Commission on Environmental Quality as a Drinking Water Quality Specialist. In her ten years at TCEQ, Debra provided technical assistance to public water systems throughout the state of Texas, to ensure compliance with the drinking water standards. She managed and implemented the Consumer Confidence Report (CCR), Nitrate/Nitrite, and Disinfection Byproducts programs, assisting PWS representatives with implementation and optimization of disinfection treatment to reduce disinfection byproducts and nitrification issues.
Debra served as the Texas representative on the U.S. EPA’s Drinking Water Academy Advisory Board as well as the Association of State Drinking Water Administrators CCR and Public Notification Stakeholders Committee. She is in her second term on the AHA’s Governing Committee, and is chair of the Diversity and International Subcommittee and co-chair of the Research and Education Fund Subcommittee.
Debra currently consults for small stand-alone water systems in central Texas, including Jester King Brewery where she works in the tasting room every weekend.
By John Moorhead, National Homebrew Competition Director & AHA Project Coordinator
Eric Wallace, President of Left Hand Brewing and Vice Chair of the Brewers Association Board of Directors, is gregarious, sports facial hair and an earring, and has more passion than a passion fruit pale ale. He’s been brewing beer for more than 20 years now and has helped build Left Hand Brewing to represent what it means to be a craft brewer.
I got to sit down with Eric and talk to him about his early days in beer, the power of homebrewers, and what the future might hold for craft beer and homebrewing.
Origins of Left Hand Brewing
Why did you start to develop an interest in great-tasting beer?
I was exposed to good beer at an early age, living internationally as a son of an Air Force officer in Germany, where my high school soccer coach would buy us a beer if we won our game. Later in life, I returned to Europe after graduating from the U.S. Air Force Academy, spending 8 years in Italy and Turkey as a Communications Officer, where I continued to encounter good beer.
I became very familiar with the beer quality and sense of community these European breweries brought to their area. Unfortunately, this was in stark contrast to what I experienced here in the States at that time, which was nothing but big macro beers with little flavor.
What was the defining moment of “this is what I need to be doing with my life—make great beer”?
In 1993, I returned to the U.S. and spent a summer traveling the country with my wife, looking for what the next chapter of our lives would be. In our travels through the Pacific Northwest all the way to Alaska, I was excited and inspired by the renaissance in craft brewing developing here in the U.S. It seemed like a beer culture was finally starting to take root in the states.
After deciding to settle down in the Front Range in Colorado, I began to learn how to homebrew from a friend and fellow Air Force Academy graduate, Dick Doore. After receiving good feedback from neighbors and friends on early batches, combined with some soul searching and the fact that we both needed to get a job, we had our epiphany: let’s start a brewery!
How significant was homebrewing to your desire to get into the beer industry?
My time as a recreational homebrewer quickly accelerated to starting a small brewery of our own. My original desire to begin homebrewing was based on curiosity of how the flavors were made by the ingredients. After those early successes and making the decision to go into the brewing business, Dick and I focused our attention on refining our craft and developing our first recipes.
I remember visiting our local homebrew shop, managed at that time by Paul Gatza (now director of the Brewers Association) who said after seeing us buying the same ingredients several trips in a row, “You guys are up to something.”
Left Hand Brewing Early Success
Left Hand Milk Stout Clone
Milk in your stout? No, not exactly.
Although the origins behind the style were the combination of milk and stout to make for a delicious brew that’s rich and creamy, more modern takes use lactose because it’s unfermentable by brewers yeast and can create a fuller-bodied and sweeter brew.
What has led to Left Hand’s continual success in the beer world?
Left Hand’s continual success is who we are—an independent, community-focused brewery that brews balanced and innovative beers, driven by quality, integrity, and the customer experience.
Does educational background help with running a brewery?
Much of my education at the Air Force Academy has relevance and is valuable in running a brewery. There’s much science in brewing, from thermodynamics and gas physics to chemistry, biology, and several kinds of engineering. Never thought about that while I was in school, but useful to have that background now.
Why does Left Hand continue to support homebrewers and the hobby of making beer at home?
Till the day I die, I will continue to seek out world-class and unusual beers being produced in this country and beyond. Most great breweries in the U.S. started with good homebrewers. Supporting homebrewing is a way of giving back to our community and industry that is innate and goes full circle, hopefully continuing the culture and vitality of independent beer in America.
In what ways does Left Hand keep in touch with its “homebrew roots?”
We encourage homebrewing with all team members at Left Hand through regular employee homebrewing events and have a small inventory of grain and equipment available for team members to use. As of last fall with our new 7 BBL pilot system, we will even begin brewing team beers, so even our out-of-state sales reps can jump at a chance of brewing their own beer.
Beyond our own team, we work with our local homebrew club, the Indian Peak Alers, to accept entries and judge the Peak-to-Peak Pro-Am, and consequently, regularly partner with a participating homebrewer to enter the GABF Pro-Am. We’ve also been fortunate to host AHA Rallies through out the years and participate in the AHA Member Deals program.
Do homebrewers have a major influence on the climate of the commercial beer industry?
Definitely. Homebrewers are often our most dedicated and informed beer drinkers out there…
Why do people homebrew when there is so much high-quality, interesting craft beer available?
Beer is special. It’s different from a lot of industries in that you, too, can join the action. It’s readily accessible, and there’s a solid community behind it with the AHA. What inspired me and so many of my colleagues to brew our own beer is the same passion that carries on with homebrewers today.
Left Hand Brewing & Craft Beer
Do you accept the title “craft brewer,” and what does that mean to the Left Hand Family?
Absolutely. It means small, independent, and true to its values. Money to us is a means to our greater purpose, not the end itself like in some other breweries.
What is the value of the Brewers Association (BA) in craft brewing?
The BA defines and defends the craft brewing community at large. Without that, the value and meaning of craft would be eroded away by faux and crafty brands. The BA is engaged in the battle to preserve the value of true craft.
Do you anticipate any major changes coming up in the beer industry? Do you think that has any tie to the homebrew community?
A crunch is at hand—so many new breweries, rotating handles, limited shelf space, easy access to capital, and other factors are going to result in a significant slowdown in individual breweries’ growth rates overall, and an increase in the number of closures. This will impact homebrewers in that there will likely be fewer turning their hobby into a livelihood in the upcoming years.
Eric Wallace is the co-founder and president of Left Hand Brewing, Longmont, Colo. He also sits on the Board of Directors at the Brewers Association in Boulder, Colo.
What’s your current position at your brewery? I’m a scientist, occasional brewer, and owner at Mystery Brewing Co. in Hillsborough, N.C. What’s the best part of being a part of the craft brewing community? Camaraderie. What’s your biggest accomplishment unrelated to your job? Getting this far relatively unscathed. What’s your favorite beer that your brewery […]
Citrus fueled India Pale Ales have been all the rage over the past year, combining your favorite hop flavors with the kick of grapefruit, blood orange, lemon, lime, and more. The latest on the scene comes from our friends at Dogfish Head and it’s sure to set the bar even higher. Flesh & Blood IPA is an honest to goodness India Pale Ale - a style Dogfish Head has excelled at with 60 Minute & 90 Minute - brewed with a massive amount of real citrus including orange peel, lemon flesh, and blood orange juice. With a solid hoppy base, a true citrus kick, and clocking in at 7.5% ABV, you won’t want to miss out.
Enjoy this great new Dogfish beer and you can unlock a brand new badge! Check-in to one (1) Flesh & Blood IPA from Dogfish Head between July 15th - August 15th and the “Flesh & Blood” badge is yours.
Learn more about Flesh & Blood IPA and Dogfish Head’s full line up over at dogfish.com and be sure to connect on Twitter, Facebook, and Instagram!
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Last week Senator Ben Cardin (D-MD) visited Union Craft Brewing in Baltimore, and Representatives Crescent Hardy (R-NV) and Steve Chabot (R-OH) visited Big Dog’s Brewing in Las Vegas. They toured the production facilities, met with employees, talked about state and federal issues and were given the opportunity to sample beer. The visits were simple, but […]
Belgium, the land where beer is king, celebrates its independence on July 21st. With many rich traditions rooted in the world of brewing and beer, Belgium is the home of over 180 breweries ranging from international giants to local microbreweries.
Duvel, one of the most popular and iconic beers around the country and the world, invites you to be Belgian for a Day and raise a toast to Belgian Independence Day. Check-in to two (2) different beers from any of the following Belgian breweries between July 15th - August 15th and you’ll unlock the brand new “Belgian for a Day” badge.
Duvel Moortgat (Duvel, Duvel Single, Duvel Tripel Hop)
Brasserie d'Achouffe (La Chouffe, McChouffe, Houblon Chouffe, N’Ice Chouffe)
The Iowa Brewers Guild (IBG) recently announced a new course through the IA Department of Labor for a registered apprenticeship program targeted towards training professional brewers. This program will offer a combination of on-the-job-learning and online coursework and applications are being accepted now for an Oct. 1 launch. The program is open to existing professional […]
In the normal course of business of keg leasing, service, and repair, MicroStar receives and returns approximately 30,000 stay kegs per year. MicroStar’s current stray keg inventory is over 5,000 kegs. Microstar has requested that Brewers Association help facilitate the return of these stray kegs to their rightful owners. Visit KegReturn.com to see if your brewery […]
The next installment of the ZymurgyLivewebinar series will broadcast on Thursday, July 14 at 9pm ET.
We caught up with our presenter, Debbie Cerda, to talk a little bit more about what we can expect in the presentation:
What will we be learning about in your webinar, “How to Read a Water Quality Report: What it Does (and Doesn’t) Tell You”?
We’re going to learn what information your public water system is required to provide its customers in its Consumer Confidence Report, an annual drinking water quality report. Attendees will find out how to interpret the data provided, including why data may seem “outdated” or not tested , and where you may be able to get the water quality data that’s most important to your brewing process.
Sounds fascinating! But exactly how important is water treatment in home brewing?
The water that comes out of your tap–as well as the water vending machine at the grocery store–has undergone some treatment prior to distribution. In the webinar we’re going to learn how that treatment may impact your water quality, and how to address accordingly in your brewing process.
Where can we find our own Consumer Confidence Report (CCR)?
You can contact your local public water system to obtain this annual report. Many systems post the CCR online, on their own website and possibly the EPA’s website.
Besides your work in water, you’re currently serving as a member of the AHA Governing Committee. Can you tell us a little bit more about your work on the committee?
I am currently serving my second term as an AHA GC member, and serve on the Conference Subcommittee. I am also co-chair of the Research and Education Fund Subcommittee and chair of the Diversity and International Subcommittee. I am dedicated to advancing homebrewing through relevant experiments and innovative technology, and creating a more inclusive homebrewing community.
What: For the 35th year in a row, beer lovers will gather in Colorado at the Great American Beer Festival (GABF), the premier beer festival and competition in the U.S. With 379,000 square feet in the tasting hall, an anticipated 60,000 attendees will have the opportunity to sample some 3,800 beers from more than 800 breweries..
When: Thursday, October 6: 5:30 p.m. – 10:00 p.m.; Friday, October 7: 5:30 p.m. – 10:00 p.m.; Saturday, October 8*: 12:00 p.m. – 4:00 p.m.; Saturday, October 8: 5:30 p.m. – 10:00 p.m. *Brewers Association and American Homebrewers Association members-only session
You’d be stoopid not to try out Lagunitas’ latest beer. A delicious take on classic Belgian Witbier, this light, mellow beer uses Yakima Valley hops for an extra kick. It’s the perfect summer beer. Get this limited release beer while you can!
Enjoy a Stoopid Wit to unlock a brand new badge! Check-in to one (1) Stoopid Wit from Lagunitas between June 13th to July 13th to achieve the “Lagunitas Stoopid Wit” badge!
What For the 35th year in a row, beer lovers will gather in Colorado at the Great American Beer Festival (GABF), the premier beer festival and competition in the U.S. With 379,000 square feet in the tasting hall, an anticipated 60,000 attendees will have the opportunity to sample some 3,800 beers from more than 800 breweries. When Thursday, […]
By John Moorhead, National Homebrew Competition Director & AHA Project Coordinator
Yeast is absolutely critical to beer, which makes it critical to you as a homebrewer. On a basic level, yeast converts sugar to ethanol and CO2, but there is so much to discover and explore with yeast you couldn’t put it in one article (which is why books are dedicated to the subject matter).
We did ourselves and you a favor and passed on writing a book. Instead, we focused on yeast starters and yeast health, and chatted with Drew Bombard, Brooklyn Brewery Lab Manager & Microbiologist, about how to make happy, healthy yeast.
What is the purpose of a starter?
The purpose of a starter is to produce a new, healthy, viable, pure culture of yeast that can be used to carry out the fermentation of wort into clean beer.
Do I always need to make a starter?
No, after a starter has been used for its first fermentation, it can be harvested and reused for subsequent fermentations. It is typically better to keep reusing yeast for multiple fermentations than to make a new starter for every fermentation, so long as you can ensure the yeast is stored and handled appropriately in between fermentations.
When shouldn’t I use a starter?
This may sound obvious, but if you already have good, healthy, clean yeast handy then there is no need to make a fresh starter. The best way to handle yeast is to plan brews to be pitched with harvested yeast. When one brew is at or near terminal gravity, be ready to brew your next batch so you can pitch this new wort with the yeast from the previous batch.
Young cultures (starters, first generations, and second gens) and old generations (10th and up) may not always preform as well as mature generations (third through ninth). Making a starter is not only unnecessary, but it can also be less effective than using harvested yeast.
Should I add hops when I make a yeast starter?
Yes, but you don’t want to add too many. The ideal wort for a starter should consist of mostly pale malts and little to no roasted malt, and you should target about 8–12° Plato, and maybe 15–25 IBUs. You can propagate yeast in many different worts with success, but ideally the wort you propagate in shouldn’t be too strong in any one dimension.
Should I add oxygen to my starter?
Yes, or sterile air. The idea of a starter is to grow many healthy and clean yeast cells from few. Yeast will undergo aerobic respiration in the presence of wort and air or O2 and begin to multiply rapidly while also consuming wort sugars and nutrients. In order to increase yeast biomass, you will need to aerate your wort continuously while propagating.
How much yeast or how big a starter do I need?
Both depend on how much wort you need to ferment and how strong the wort is. We aim to pitch our wort with about 1 million cells/mL of wort per degree Plato. So, if we brew a wort with a starting gravity of 10° Plato, we would need the pitch rate to be about 10 million cells/mL of wort. If you know the volume of wort you want to ferment and the gravity of that wort, then you can calculate how many cells you’d need to carry out the fermentation.
Does a starter need to be kept at the same temperature as it is going to ferment the batch of beer later?
No, it can be propagated at room temperature. But if you can’t use it right away after propagation is done, store it cold to preserve vitality and viability.
Can too small or too large a starter be bad for the yeast?
Yes, usually the rule of thumb while propagating yeast is to use a 1:10 ratio of yeast to wort when starting or stepping up a starter. So if you start with 10 mL of yeast, you’d want to prop it in about 100 mL of wort. Once the yeast cells have grown into this volume, it can then be stepped up into 1,000 mL (1 L) of wort and continue to grow. So on and so forth. Using the 1:10 ratio is really easy and provides good results.
If I’m making a high gravity beer, shouldn’t I make a high gravity starter so the yeast become acclimated?
I would say no. The idea here being you want to have the happiest, healthiest yeast possible to go into a high-gravity (high-stress!) wort. If you grow the proper amount (for the appropriate pitch rate!) of yeast in a nice, mellow, neutral wort, it will come out super happy and strong and ready to tackle anything. If you try to grow yeast in a high-gravity wort, you’re not giving them the ideal conditions for growing into healthy culture. You then compound the situation by pitching this unhappy yeast into a high-gravity beer.
I’d grow a large volume of yeast in a nice, easy wort and let the strongest happiest yeast tackle the big, burly, high-gravity stuff. One more thing to add—I would not suggest harvesting and reusing the yeast from really big, burly brews for the exact reasons I just described.
Can I pitch a smaller portion of yeast into the same sized starter and get the same amount of cells at the end?
You probably could, but the health of your yeast will be best if you follow the 1:10 ratio for stepping up propagations. After all, just because you have cells doesn’t mean they’re healthy or ready to carry out a clean fermentation. The goal is to grow the best yeast possible. Practice patience and take the necessary steps to do so.
What are some counting techniques and math for yeast cell count on the homebrewing level?
For those with a hemocytometer and a microscope, counting can be easy. There are no real tricks that come to mind. Plan your target pitch rate based on wort gravity. and count your pitching slurry cell density by weight. Then use weight to determine how much of your slurry you’d need to provide the given volume of wort with the proper number of cells.
How do starting gravity and fermentation temperature affect the finished beers in regards to yeast metabolism?
This is a good question and one that I will admit I wish I knew more about. What I do know is that each strain of yeast is different and will have a different set of ideal conditions for fermentation. Starting gravity, fermentation temperature, wort composition, aeration of wort, and condition of yeast are some of the many factors that play all important roles in fermentation and metabolism.
Fermentation temperature is a very important one. Every strain of yeast has an ideal fermentation temperature range. It’s my understanding that this range provides the best opportunity for metabolism while giving you a little bit of playing room to try to coax different flavor compounds out of your yeast.
For example fermenting at the high end of a given range may bring out more aroma compounds in class A, while running it at the lower end might bring out less of A and more of B. What those compounds are depends on many things. So long as your beer tastes good and you’re having fun while making it, you’re doing it right! Kind of a lame answer, but it’s a pretty broad question.
Check out the quick, 1 minute video “How to Make a Yeast Starter.” For more information on how to make a yeast starter for your specific batch of beer, take a look at our article How to Make a Yeast Starter.
Drew Bombard is the Lab Manager & Microbiologist for Brooklyn Brewery in Brooklyn, New York. He attended Colorado State University, where he received his bachelor of science in microbiology. He previously worked at New Belgium Brewing Company in Fort Collins, Colo. before joining the Brooklyn Brewery team.
Committed to world-class pizza and great craft beer, Old Chicago has been serving up both since their humble beginnings in 1976. Whether you show up for a light lunch, a first date, or a little league championship celebration, you can always count on gathering around and sharing big smiles, good times, great beer and made-from-scratch food.
Taking their committment to great craft beer one step further, Old Chicago is hosting the World’s Largest Tap Takeover, featuring Sam Adams, to celebreate their 40th anniversary. Join in the festivities at your nearest Old Chicago and you can unlock a brand new badge.
Check-in to any one (1) beer from Sam Adams while at an Old Chicago location between July 8th - July 17th and the “The World’s Largest Tap Takeover” badge is yours. Be sure to add your location for it to count toward you badge!
Learn more about Old Chicago and find the location nearest you at oldchicago.com and be sure to follow them on Twitter, Facebook, and Instagram for all the latest!
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It’s that time of year again—Great American Beer Festival® (GABF) season. Brush off your hop hat, string up those pretzel necklaces and get ready for another weekend of the finest beer American breweries have to offer.
With the 2015 festival selling out lickety-split, there is no question that there are more thirsty beer enthusiasts than GABF tickets, so we want to give you some tips on how to increase your chances.
All American Homebrewers Association members are eligible to participate in the GABF member pre-sale on August 2 at 10:00 a.m. MDT. If you are a current member, ensure your membership will still be active at the time of the pre-sale.
Please note: joining the American Homebrewers Association does not guarantee tickets. Membership only grants eligibility for the pre-sale.
Here are some other tips to take into consideration when trying to secure 2016 GABF tickets:
Register with Ticketmaster prior to the pre-sale to speed up the checkout process.
Ensure you have access to the Internet at the time the sale opens.
Review the frequently asked questions on GreatAmericanBeerFestival.com for the ins-and-outs of GABF ticket sales. There is a lot of helpful information in there, and we strongly encourage everyone take the time to familiarize yourself with the ticket sales process.
Any tickets remaining from the member pre-sale will go on sale to the general public on August 3, 2016, at 10:00 a.m. MDT.
BARLEY MOW BREWING COMPANY CELEBRATES 4 YEARS OF BREWING
WITH THE LAST ANNIVERSARY PARTY AT THEIR ORIGINAL TAVERN IN LARGO
WHAT: “4 MOW YEARS” Barley Mow Anniversary Party
WHERE: 518 West Bay Drive Largo, FL 33770
WHEN: Saturday July 23rd Noon – 10PM
LARGO, FL – It all started with the desire to bring aggressive and interesting beers to the the Tampa Bay area. Jay and Colleen Dingman set out to create an atmosphere that was friendly, communal and open to all. “It’s all about great beer for everyone” Said Colleen Dingman. This husband and wife team opened in Largo, FL, noticing the lack of a local brewery in a very large populated area that is primed for a boom. With the love of art, folklore and literature they set out to make brands that were a little darker and enticing rather than focus on the Florida Sunshine or coast. “This opens our brands up to have a life and story of their own and be larger than a geographical or regional area, it also has helped set us apart amongst the growing craft beer scene in FL”, said owner Jay Dingman.
Saturday July 23rd marks the 4th Anniversary of Barley Mow Brewing Company, and the last time they will be hosting the event at their current location in Largo. By next year they will be in a brand new location. The party will run from noon until 8pm. There will be over 50 different types of Barley Mow brew pouring all day long ranging from their Barrel Aged Unkindness Black Ale to their Calliope Tart Cherry – Lemon Shandy.
This event is family and dog friendly. The day will also include live music from local artists including Impulse, The Trigger City Trio and the All Brewer Band The Fermenters. Food from Out of the Pot Mobile Eatery, Charlie Tulum’s Dos Tacos food truck, and Lolo Ono Hawaiian Shaved Ice. Along with special guests from Hopcloth, the Pinellas Shriners and the Pinellas Chocolate Company, to name a few.
For more information on the Barley Mow Brewing Company:
-The Barley Mow Brewing Company was founded by Jay and Colleen Dingman. Barley Mow(Pronounced \ˈmō\ )Brewing Company, Tavern and Tasting room is located in downtown Largo, FL. in Pinellas County. They have a 2 BBL system in their tavern and a 30 BBL brewhouse, with a 3000 BBL fermentation capacity all in a 25,000 sq. foot production brewery and a new canning line.
“Our beers are brewed simply, with hard work and thoughtful ingredients by honest people who are sincerely and wholly dedicated to their craft. Simple. Honest. Craft.” – Jay Dingman Head Brewer/Owner
The tavern has 14 constantly rotating taps and Beer Engine. They also have an amazing wine list and selected spirits for friends and family that want to enjoy a good time, but craft beer still isn’t quite their thing. At night, we pick up the pace with lively entertainment in our 1200 sq/ft beer garden.
Their core brands include Americana – Golden Ale, The Unkindness – American Black Ale, Quackalope – American IPA, and Maven – Chocolate Milk Stout.
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We finished off our Hurricane Preparedness Week last Friday with a lot of winners. Some lucky people took home raffle prizes including a generator, large cooler, and rechargeable flashlights. Plus many answers were shared to specific South Florida weather questions. We want to say thank you to all who came to try to win some hurricane supplies and to listen to the knowledgeable Michael Ehrenberg, meteorologist from CBS 12, speak about hurricane preparedness. It was great seeing so many people wanting to learn how to keep themselves safe during hurricane season.
The July 1 event was the conclusion to a special week when we released our Category 4 Red IPA, a beer brewed and released only a couple times a year. It’s a beer full of Pacific Northwest hops and brewed with enough specialty malts to give it an engaging red hue and balanced structure. It is rare for all three IPAs from the Due South Hurricane Series to be available at the same time so consider the variety 6 pack to be a part of a perfect storm which won’t be around for long.
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