Friday, September 30, 2016

Battle of the Bottle Labels 2016 - via AHA

It’s time for the second annual Battle of the Bottle Labels! We’ve teamed up with GrogTag again to find the most creative, homebrew-inspired bottle labels out there.

Submit your custom bottle label design and let the public decide if you are worthy of being the 2016 Battle of the Bottle Labels champion.

In the meantime, check out the 2015 Battle of the Bottle Labels winners.

The Grand Prize

The grand prize winner will receive the following prize package courtesy of our friends at GrogTag:

  • 48 oval or square customizable and reusable bottle labels (with necker)
  • 2 customizable keg labels
  • 50 customizable bottle caps
  • 1 custom metal sign

The runner up will receive 48 oval or square customizable and reusable bottle labels and one set of customizable keg labels.

How to Enter

grog-tag-logo

Sponsored by GrogtTag

 

Please read through the Bottle Label Contest Giveaway Rules and Submission Guidelines below prior to entering.

  1. Bottle label submissions will be accepted from Sept. 30 through Oct. 14, 2016.
  2. The AHA will select nine finalists to advance to the final round, along with the three winners from GrogTag’s bottle label competition during the 2016 Homebrew Con.
  3. Voting will take place on HomebrewersAssociation.org from Oct. 17 through Oct. 31, 2016.
  4. Winners will be selected by popular vote and announced after October 31.

Enter Your Homebrew Bottle Label

Submission Guidelines

IMPORTANT: Label submissions should be in a format ready to be printed on GrogTag’s reusable beer bottle labels. See GrogTag’s website for complete information on sizing and resolution.

We also recommend checking out GrogTag’s downloadable label templates. Necker designs (the label that goes on the neck) are not required, but encouraged. If including a necker, please showcase both in the style of GrogTag’s template. Please do not submit pictures of labels on beer bottles.

Contact Duncan Bryant if you have any questions.

Giveaway Rules

  1. Label must be for a homebrew-inspired beer and cannot have been used for a commercial product.
  2. There is no cap on how many labels a person can submit, but only one can advance to the final round for public voting.
  3. Must be 21 years of age or older. This promotion is void where prohibited by law. No other accommodations will be provided for this giveaway.
  4. Finalists will be chosen by the American Homebrewers Association staff. The grand prize winners and runner-up will be determined by popular vote.
  5. Winners will be announced after October 31, 2016.
  6. The American Homebrewers Association reserves the right to suspend, cancel or modify this contest or disqualify any participant at any time if they determine at their sole discretion that for any reason the contest cannot be run as originally planned or if fraud, noncompliance with contest rules or any other concurrence compromises the fairness or integrity of the contest.
  7. The prize cannot be transferred, substituted or redeemed for cash.

The post Battle of the Bottle Labels 2016 appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2ddlmY6
via IFTTT

Barrel-Aged Beer Day is Coming!


Barrel-Aged Beer Day is an opportunity to appreciate the time, energy and love that goes into a barrel as it rests for months, to years, waiting for the perfect time to shine. This is a celebration of the unique and flavorful beers that can only be achieved thanks to the beauty of the barrel.

Whether it’s a spirit-aged beer, a sour ale or a wine & beer hybrid you’re savoring from a barrel, raise a snifter with us as we celebrate the spectrum of flavors on Barrel-Aged Beer Day. While the official Barrel-Aged Beer Day is the first Friday of October (October 7, 2016 this year), we’re celebrating Barrel-Aged Beer Day all week long with a special badge.

To claim this brand new badge as your own, check ­in one (1) beer from the list of hundreds of barrel-aged beers from The Bruery or Bruery Terreux (list here) between 10/1/16 - 10/9/16. Be sure to use the tag #babeerday to be a part of the fun!



from Untappd - Drink Socially http://ift.tt/2dd4mEG
via IFTTT

2017 AHA Governing Committee Election Nominations - via AHA

The American Homebrewers Association (AHA) Governing Committee is soliciting nominations for six opening seats in 2017. Governing Committee positions are held for three-year terms.

About the AHA Governing Committee

The AHA Governing Committee is an advisory committee to the AHA staff and Brewers Association Board of Directors.

The members of the Governing Committee are elected by the members of the AHA and charged with shaping the policy and activities on their behalf. The Governing Committee also appoints two members as designates to the Brewers Association Board of Directors.

If elected, the Governing Committee member is expected to:

  • Participate in monthly conference calls (typically the second Tuesday of the month at 9 p.m. ET)
  • Attend the annual face-to-face Governing Committee meeting held the day before the National Homebrewers Conference at the location of the conference.
  • Participate in one or more sub-committees. These may have separate phone conferences scheduled. Much of the committee work is done electronically.

Nomination Requirements

  • Nominees must be current AHA Members.
  • Nominees must agree to run if nominated by someone else. It is recommended that the candidate provide the final written statement.
  • Nominees must provide a written candidate statement and “head shot” picture to be used on HomebrewersAssociation.org. The candidate statement is limited to 500 words or less.
  • Nominees are encouraged to have had some experience in organizations on a local or regional level.

All nominations, including candidate statements and a head shot, must be submitted to AHA Governing Committee Secretary Kim Wood by Wednesday, Nov. 30, 2016.  Kim will confirm receipt of the nomination, statement and head shot. Candidates will be contacted by AHA Governing Committee President Roxanne Westendorf in mid-December to confirm candidacy.

The post 2017 AHA Governing Committee Election Nominations appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2dcBER2
via IFTTT

Thursday, September 29, 2016

Best Practices for the Management of Powered Industrial Trucks - Via Brewers Association

The Brewers Association Safety Subcommittee has released a new resource, Best Practices for the Management of Powered Industrial Trucks. The document provides a helpful, consistent guideline for brewers to use when developing their safety programs and policies regarding the use of powered industrial trucks (PITs), including forklifts. In this Power Hour, Tony McCrimmon and Reva […]

The post Best Practices for the Management of Powered Industrial Trucks appeared first on Brewers Association.



from Brewers Association http://ift.tt/2dhC4oK
via IFTTT

How to Store Your Hops - via AHA

The hop harvest is upon us!

Hops come but twice a year: once in the northern hemisphere and once in the southern. Whether you grow hops in your backyard, purchase in bulk from the farm, or buy as you go at ye olde homebrew store, knowing how to store those bitter cones of joy is key to keeping them fresh and in top condition. Here’s what you need to know.

  1. Keep them away from oxygen. Oxygen is bad, bad, bad for your hops, and limiting exposure to O2 is critical to long-term storage. Professional growers and distributors store and ship hops in nitrogen-flushed or vacuum-sealed bags. Nitrogen probably isn’t an option for homebrewers, but if you keep a lot of hops around, it’s well worth investing in a home vacuum sealer. Some models can accommodate a mason jar attachment, which will suck the air right out of a glass jar, a good option if you need to get in and out of your stash frequently. Vacuum sealers are also great for storing leftovers and playing pranks on your co-workers. Imagine the hijinks that will ensue when Bob from accounting comes back from vacation to find his mouse, pens, stapler, and employee-of-the-month award all safely vacuum-sealed and floating in the aquarium.
  2. Keep them away from heat. Generally speaking, the colder you store your hops, the longer they’ll last, not just in terms of aroma and flavor, but also with respect to alpha acid preservation. The best spot is in the bottom of a chest freezer, one that you haven’t modified for fermentation. The freezer in your kitchen fridge will work, too, but today’s frost-free models go through cycles of cold and relative warmth to keep frost at bay. Try surrounding your hops with frozen water bottles or ice packs to stabilize the temperature.
  3. Keep them away from light. If you keep those hops in the freezer, which you should, then light shouldn’t be too much of an issue. Nonetheless, it’s worth considering, especially if you have energy-inefficient loved ones who like to stand with the freezer door open as they evaluate their snacking options. The easiest solution is to just keep your vacuum-sealed hops in a trash bag or other opaque container. A higher-tech option is to use Mylar-lined oxygen-barrier vacuum bags, which have the added bonus of being completely impervious to oxygen.

Along with avoiding oxygen, heat, and light, remember that if you grow your own hops and aren’t using them right away in a wet-hopped beer, you’ll also want to dry your hops before storage.

Properly stored hops will last for at least a year, and with the right attention to detail, it’s not uncommon to get several years out of them. Just get them right back into a cold, dark, oxygen-free environment right after you use what you need.

* * *

Dave Carpenter is editor-in-chief of Zymurgy magazine and author of The Illustrated Guide to Homebrewing. He is an avid homebrewer, an inquisitive traveler, and, despite his surname, an ineffectual woodworker. Dave lives in Fort Collins, Colorado, with his wife, two cats, and countless unfinished projects.

The post How to Store Your Hops appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2d8BoCN
via IFTTT

Wednesday, September 28, 2016

Epic Stout - via AHA

60 minute mash rest at 159°F (71°C) and 60 minutes boil. Chill the wort post-boil, pitch the yeast, ferment, carbonate, enjoy.

The post Epic Stout appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2d9GW0E
via IFTTT

Tuesday, September 27, 2016

AB 2172 Signed into Law - via AHA

The American Homebrewers Association is excited to share the news that the California legislature passed without opposition, and Governor Jerry Brown has signed into law, AB 2172. The new law will go into effect January 1, 2017.

Full story

The post AB 2172 Signed into Law appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2dhPnaz
via IFTTT

California Legislative Update: AB 2171 Signed into Law - via AHA

When acting as a community, homebrewers have strength in numbers to enact change.

The American Homebrewers Association is excited to share the news that the California legislature passed without opposition, and Governor Jerry Brown has signed into law, AB 2172. The new law will go into effect January 1, 2017.

In 2014, the California Department of Alcoholic Beverage Control issued an FAQ in which the agency stated that existing law prohibited homebrew from being brought onto licensed premises.

The new law, supported by the AHA, more clearly defines where homebrew can be served and permits homebrew clubs and homebrewers across the state of California to meet, discuss, and share their beer amongst themselves at licensed establishments. These include craft breweries, beer bars, brewpubs, and restaurants.

AB 2172 requires that any meetings and competitions held at these establishments be conducted within an area clearly defined by the authorized licensee. The full text of the bill is available for review online.

“Professionals and amateur brewers are all part of a tight-knit community of brewers”, said AHA Director Gary Glass. “Thanks to the activism of California’s homebrewing community, come January 1, brewers can legally host their local homebrew club meetings and competitions.”

Thank you to everyone who communicated with legislators and the Governor’s office to get this bill passed. Particular thanks go to the California Homebrewers Association (CHA), which led the charge and worked with Senate Assemblyman Brian Jones to get this bill through the California Legislature.

The CHA has posted an FAQ to their website.

 

The post California Legislative Update: AB 2171 Signed into Law appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2d4lP24
via IFTTT

Tuesday Beer Trivia: Temperature - via AHA

Monday, September 26, 2016

Download My GABF and Get Ready! - via GABF

With nearly 800 breweries, several thousand beers and hundreds of thousands of square feet of hall space at GABF, it can be a little tricky to find what you’re looking for, or even decide where to begin.

Enter the free My GABF app for Apple or Android devices!

Discover new breweries, find your favs beers, track down brewers, explore the brew tours and have fun with the selfie frames!

This magical, awesome and free app—which is sponsored by another magical, awesome and free app called Brew Guru™, which btw you should also get—will help you do GABF like a total PRO.

Already have the app? NICE! Just make sure it’s up to date before you arrive!

App Store  google play

Here’s why you gotta get the free My GABF app:

  • Beer Tours let you sample beers by style and first time breweries at the festival
  • Take a GABF selfie with our unique photo frames and save or share via social media
  • My Beers keeps track of all the beers you rated or tasted at the festival
  • My Brewery creates a list of your favorite breweries by section to help you plan your festival beer tour
  • Connect with Facebook and save all your notes and favorites to the cloud
  • Quick brewery booth locator
  • Navigate the festival map with visual indicators that show breweries from My Breweries tab.
  • Enjoy quick access to festival maps, onsite GABF events, exhibitors list and more in the Extra Info tab.

MyGABF AppThe big reveal—the festival beer list!

The festival beers will be poured into the app prior to Thursday, week of the festival. Protip: watch for the push notification. Medal-winning beers at the festival will be indicated on the app, with a simple refresh of the data shortly after the awards ceremony is completed on Saturday. You will also receive a push notification. Simply open the app and click the red “update” banner at the top of your screen to download the beers. Protip: do this before you show up to the festival.

Already have the app from last year?

Be sure to export your tasting notes before you update your app to the latest version!

Not sure where to begin?

Take one of 21 different festival tours based on the flavors and beer styles that you love. Beer tours include:

  • Sour Puss
  • The Im-PALE-er
  • Session-Me Street
  • Dark Vader
  • Unicorn Beers
  • Surprise Me

Tips for successful tasting and tapping:

  • Download the app (iTunes or Google Play) before you get to the festival, ideally using a strong WiFi connection.
  • The beers will be released the week of the festival. Open the app to check for updates. Do this before you leave for the festival–a WiFi connection is ideal.
  • Minimum system requirements: iOS 9 or later; Android 4.0.3 or later.

The post Download My GABF and Get Ready! appeared first on Great American Beer Festival.



from Great American Beer Festival http://ift.tt/2dn26dv
via IFTTT

State Representative Visits NC Brewery - Via Brewers Association

The North Carolina Brewers Guild recently organized a visit from the presiding officer of the North Carolina House of Representatives at Triple C Brewing Co. in Charlotte. On September 14, Speaker of the House Tim Moore was accompanied by Rep. Chuck McGrady, who chairs the House Appropriations Committee and serves on the Alcohol Beverage Control Committee, […]

The post State Representative Visits NC Brewery appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cY3i3Z
via IFTTT

How to Make Belgian Candi Sugar - via AHA

From rinsing and reusing yeast to buying hops and grain in bulk, I am always looking for ways to save a few more dollars as a homebrewer.

When I started brewing Belgian-style beers (specifically my favorite brew, a saison), I noticed the cost per brew had increased because my recipes called for Belgian candi sugar, which ran about $5 to $6 per pound at my local homebrew shop. After looking into cheaper alternatives, I realized I didn’t need a substitute—I just needed to make the candi sugar myself.

So what is Belgian candi sugar? Simply put, it is inverted sugar that has been converted from sucrose and crystalized as a mixture of glucose and fructose, and there are a few reasons you may want to include it in your beer:

  • It boosts the alcohol content without adding body.
  • It promotes fermentation by providing simple sugars that are easier for yeasts to consume.
  • Depending on the amount you add and the color of the candi sugar, it can impart additional flavor and color.

What you will need

This recipe will create approximately 1 pound (454 g) of candi sugar, though you may end up with a little less than that due to leftovers in the pan. If you want to make a larger batch, you can easily double the recipe, but note that doing so may affect the cooking times.

Make Belgian Candi Sugar Homebrewing

Equipment

  • 2- to 3-quart (2–3 L) heavy-bottomed pot
  • Candy or fry thermometer
  • Fork
  • 8-inch (20 cm) cake pan
  • Aluminum foil
  • Food scale
  • Measuring cup
  • Tablespoon

Ingredients

  • 1 lb. (454 g) granulated sugar
  • Approximately 1/2 cup (118 mL) water
  • 1/8 tsp. (0.5 g) cream of tartar

Instructions

Step #1 – Weigh and dissolve the sugar.

Weight out 1 pound (454 g) of sugar and then stir in the 1/2 cup (118 mL) of water to make a thick syrup. Don’t worry if you need to add a little more water, as it will all cook off during the boil.

Place the pan over medium-high heat.

Step #2 – Add the acid and raise the temperature to 260° F (127° C).

The thick mixture will quickly begin to thin out. At this point, I add my thermometer. When the sugar starts to bubble around the edges (right around 200° F, or 93° C), add 1/8 tsp. (0.5 g) cream of tartar. I have found it incorporates into the mixture a bit easier when the sugar is already heated, but be sure you still stir very thoroughly and don’t leave any clumps.

Once fully mixed, let the temperature of the sugar, water, and cream of tartar mixture rise to 260° F (127° C). You will notice some thicker bubbles as you bring everything to a boil, but those will quickly die down.

Make Belgian Candi Sugar Homebrewing

Step #3 – Maintain a temperature between 260° F (127° C) and 275° F (135° C) for 15 minutes.

During this step the sugar will invert and the water will completely boil off. It is important that you keep the temperature in the 260 to 275° F range (127 to 135° C) as a cooler temperature won’t completely invert the sugar, and a hotter temperature will cause the color to darken too quickly. To keep the mixture within this range, I use two things: a thermometer and a cup of ice water.

At this point, check to see if the sugar has started to dissolve by pulling a small sample with a spoon. This is also a great way to get a more accurate check on color later in the process.

I set the alarm on my thermometer to 270°F (132° C) so it will alert me when I have hit the top of my target range. I try to avoid adjusting the stove temperature during this process by simply setting it to medium-high and leaving it there.

After making several batches of candi sugar, I learned that adding 1 Tbsp. (15 mL) of ice cold water at around 271 to 272° F (133° C) immediately brings the temperature of the mixture down to the low 260s °F (upper 120s °C) without dropping lower. You may need to use slightly more water if the temperature hits 275° F (135° C).

During this phase of the process, sugar will begin to stick to the sides of the pot and harden. Scrape off as much as you can early on in the process to make sure all the sugar inverts.

After 15 minutes in the 260 to 275° F (127 to 135° C) range, you should have clear Belgian candi sugar, which as you can see in the images below is actually slightly yellow (you may need an extra 5 minutes to achieve this slightly yellow color, but 15 minutes is typically all it takes).

If you set out to make clear Belgian candi sugar, skip to step #5.

Make Belgian Candi Sugar Homebrewing

Step #4 – Maintain a temperature between 260° F (127° C) and 275° F (135° C) until your desired color is achieved

This step is pretty simple. To darken the candi sugar, you just need to continue to maintain a temperature between 260° F and 275° F (127° C and 135° C) using your thermometer and ice water, just like you did in step #3.

Below is an estimate of the amount of time it takes to create each color variation using a medium-high stove setting. Results may vary depending on your cooking temperature and how stable you can keep the temperature of the mixture. All of the temperatures below include the initial 15-minute inversion time as well.

  • Light candi sugar: 15 to 20 minutes
  • Amber candi sugar: 40 to 45 minutes
  • Dark candi sugar: 85 to 100 minutes

Make Belgian Candi Sugar Homebrewing

This is where I regularly test the mixture to see if I’ve hit the desired color by taking a sample out using a spoon.

While you’re waiting for your mixture to reach the desired color, prepare the container in which the candi will harden. For 1 pound of Belgian candi sugar, I use an 8-inch (20-centimeter) square cake pan lined with aluminum foil. A cookie sheet can also be used for a thinner candi. If you want to make sure your sugar doesn’t stick to the foil, you can spray it with a bit of cooking spray before pouring, but don’t use too much or you could end up with oily candi sugar.

Step #5 – Bring the mixture to the hard crack stage (300° F or 149° C) and then let it harden

So far, we have created inverted candi syrup, but now it’s time to turn it into a hardened candy we can use for homebrewing.

With a prepared container close at hand, raise the temperature of your mixture to 300° F (149° C). As soon as you hit that target temperature, quickly pour the mixture into the prepared container. I use my fork to get as much liquid out of the pan as I can, but don’t scrape too hard along the sides or you will end up with crystallized sugars in the final mix.

The Belgian candi sugar can take between 30 minutes and an hour to completely harden, but I typically just put it in the fridge at this point and let it sit for a while as I am rarely in a hurry to use it.

Below is what each color looked like as I was moving to the fridge to harden. You can see the difference in color here.

Make Belgian Candi Sugar Homebrewing

Step #6 – Break up the candi sugar and store it for later use

Once the candi sugar has hardened I usually weigh it out again to track exactly how much I have so I can calculate my brew days more efficiently.

After removing the candi from the foil you can easily see how different the color is. Keep in mind that a thinner batch of candi sugar will look lighter than a thicker batch cooked to the same level. Using an 8-inch pan makes it slightly thicker, so the colors look a bit darker.

The hardened candi sugar is pretty sticky, so before I break it up, I coat each side with a very small amount of powdered sugar. This prevents the candi sugar from becoming one big clump once I bag it, and the small amount of powdered sugar isn’t enough to affect my brews.

Make Belgian Candi Sugar Homebrewing

Now you can break up the candi sugar and store it for future use. If you can vacuum seal the storage it can last indefinitely, but candi sugar stored in a basic resealable freezer/sandwich bag should still be good for up to a year.

Making candi sugar is a quick process that’s within the reach of most homebrewers. The darker sugars require a little patience, but the money you save using easy-to-find tools and ingredients will more than offset the time you spend making them.

* * *

Mikiel Houser is an American Homebrewers Association member and homebrewer from Southern California. 

The post How to Make Belgian Candi Sugar appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cQdWrL
via IFTTT

Jeff and Leah Huss - Via Brewers Association

What’s your current position at your brewery, and how did you get started in the craft brewing industry? We are co-owners of Huss Brewing Co. in Tempe, Ariz. Jeff was head brewer for BJ’s Brewery for seven years and Leah was the managing partner at Papago Brewing Co. for 11 before we struck out on […]

The post Jeff and Leah Huss appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cw0R5R
via IFTTT

Majority of U.S. Senators Support Beer Tax Reform - Via Brewers Association

Craft Beverage Modernization and Tax Reform Act Reaches 51 Senate Co-Sponsors BOULDER, CO and WASHINGTON (September 20, 2016) – United States Senators Joni Ernst (R-IA) and Heidi Heitkamp (D-N.D.) became the 50th and 51st Senators to officially endorse the Craft Beverage Modernization and Tax Reform Act (S. 1562). This comprehensive and bipartisan bill enjoys wide […]

The post Majority of U.S. Senators Support Beer Tax Reform appeared first on Brewers Association.



from Brewers Association http://ift.tt/2d2VC1x
via IFTTT

Friday, September 23, 2016

Get Ready for DC Beer Week!


Our nation’s capital is known for a lot of things, and the 8th annual DC Beer Week is one of the best! The week of September 24th through October 1st, will be full of local brews and awesome events. Craft beer fans of DC, get ready!

In celebration, we’re bringing back our annual DC Beer Week badge. Check-in to any beer at two (2) of the participating venues listed here during DC Beer Week and this year’s “DC Beer Week (2016)” badge will be yours! Make sure to add the participating venue as your location on your check in for it to get credit.

See a full line up of events at http://dcbeerweek.net and be sure to follow all the action on Twitter, Facebook, and Instagram with @DCBeerWeek and #DCBW2015.



from Untappd - Drink Socially http://ift.tt/2cJqaCo
via IFTTT

History of the Use of Wood in Beer - via AHA

Join New Belgium Brewing Company brewmaster, Peter Bouckaert for a Zymurgy Live webinar on the history of the usage of wood in beer. Peter will cover a variety of topics sampled from his recently released book, Wood & Beer: A Brewers Guide, which was co-authored with Dick Cantwell. Among other topics, Peter will discuss the history of the use of barrels in the United States, and of different types of cooperage in beer.

About Peter Bouckaert

Peter has been the brewmaster at New Belgium Brewing Company in Fort Collins, Colorado since 1996. He started to love beer while growing up in Belgium and continued his education while studying as a brewing engineer at the University of Ghent, Belgium. He first worked in the Zulte brewery, which belonged to the Kronenbourg group at that time. He later became the brewmaster for Rodenbach, where he brewed for almost 10 years. He also worked with Brewery De Gouden Boom and started his own brewpub, De Zwingel, in Harelbeke in 1994.

Peter is happily married to his wife, Frezi, and has two young boys, Wout and Jo Wolf.

The post History of the Use of Wood in Beer appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cMMXz1
via IFTTT

Thursday, September 22, 2016

Submit your Homebrew Gadgets to Zymurgy - via AHA

Have an idea for a homebrew gadget that should be included in the 10th Annual Gadget issue? Tell us below and it might be featured in the January/February 2017 Zymurgy magazine.


Fill out my online form.

The post Submit your Homebrew Gadgets to Zymurgy appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cGnfu5
via IFTTT

An Open Letter to Pumpkin Beer Haters - via AHA

The opinions expressed in this op-ed do not necessarily reflect those of the American Homebrewers Association. The AHA staffer who wrote this letter has chosen to remain anonymous for his or her own safety.

Hello, my pumpkin beer naysayers,

I’m as giddy as a gourd. I recently took a stroll through the beer store and stumbled upon a display of pumpkin beers, each quaff offering its own take on the jack-o-lantern and begging me to take one (or five) home with me.

Yes, I am an open pumpkin beer lover. And despite the recent news of craft brewers cutting pumpkin production, I don’t think pumpkin beer is a dying style—it could be one of the oldest styles in America (colonists who couldn’t find affordable malt turned to other sources to make beer, which included, you guessed it, pumpkins).

I know I look forward to it every year. I love spending more on a single pumpkin beer that I’m eager to pair with grandma’s pumpkin pie (my grandma makes the best pumpkin pie dammit!) than I do on Christmas gifts (sorry in advance for another ice cream scoop, Grandma).

I’ve tried to help myself—Narconon therapy, Keeley Institute, monasteries, shrinks—all to no avail. I’ve tried convincing myself the seasonal creep of pumpkin beer in August is ridiculous at best and blasphemous at worst. But then I find myself buying bathing suits in February and singing Christmas carols before Halloween. No-go on that theory.

Am I fooling myself on the freshness or realness of these beers? Doubtful. A fool, but an honest fool, there are plenty of fresh and, like, “real” beers out there, man. Generalizing all pumpkin beer as not being fresh or “real” enough holds as much water as my tiny little bladder.

I’ve considered the “reject it because it’s cool theory,” and I totes get it. I can understand the anti-pumpkin spice craze that goes hand in hand with sorority brothers and fraternity sisters. But, the only perfect pumpkin beer is the one in the toilet? Maybe if you’re worshiping the porcelain throne for a night, which was your own damn fault. But these beers are made by real craft brewing professionals and award-winning homebrewers.

Then I realized: why do I bloody care? I gotta do me. Yes, I know you care but who’s counting? Just like any style, there are really good and really bad versions. Dismissing an entire class of beer out of hand is a sign of an insecure beer drinker. Don’t fret. There’s a help line. 1-899-PUMPKIN. Call whenever.

I’d like to think I have control over some things in my life, one of which is what beer I want to drink. What does it say about me if I let some blogger who wrote a story despising pumpkin beer determine my beer destiny? I say this to you, naysayers: This aggression will not stand! We are going to move on, we are going to survive, we will celebrate pumpkin beer!

Now, I’m not trying to be pushy. Pumpkin beer is just another excellent, exciting style that comes out (ahem) once a year that I think you’d really appreciate if you gave it a chance (or another chance). Just free your mind like in that Funkadelic song, except pumpkin beer will follow rather than your derriere.

Okay, settled then! Let’s pop open a few beers and celebrate! Hmm, we can’t stomach anymore pumpkin this or that…whatever, let’s see what you have in your fridge. I’m pretty broke anyway.

The post An Open Letter to Pumpkin Beer Haters appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cJEqNp
via IFTTT

Wednesday, September 21, 2016

Julie: A Pumpkin Belgian Strong Ale - via AHA

Bake pumpkin at 325° F (163° C) for two hours. Peel skin from the meat of the pumpkin, cut up pumpkin, and add to mash along with Nugget mash hops. Mash at 150° F (65° C) for 60 minutes. Sparge with 170°F (76°C) water.

The post Julie: A Pumpkin Belgian Strong Ale appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cu2K6m
via IFTTT

A Zymurgy Live Preview with New Belgium Brewmaster - via AHA

Peter Bouckaert has been an integral figure in the craft beer industry in the United States for the past 20+ years as the brewmaster for New Belgium Brewing Company. During his time there, New Belgium has gone from a locally known start up brewery in Fort Collins, Colo. to an internationally renowned brewing institution.

The AHA is thrilled to sit down with Bouckaert to discuss the History of the Use of Wood in Beer. Members of the AHA can log on with us for this live presentation on Thursday, September 22 at 7:15 p.m. ET, 6:15 p.m. CT.

We caught up with Bouckaert to pick his brain on a few things and see what he has in store for the webinar:

Zymurgy Live: Your webinar is going to discuss the history of wood and beer. Can you give us a quick preview of the kinds of things you’ll be covering in the presentation?

Peter Bouckaert: I was stunned by the history of wood and beer. I did not know anything about this history in the U.S., and that was fascinating to discover. I would love to do a short walk through this part of history since I believe it’s relevant for anybody thinking about recreating beers from the past.

ZL: What is the first tip you would give a homebrewer who is thinking about experimenting with wood in their next batch?

PB: My first question is always “Is the wood for flavoring or oxygen diffusion?” The tip depends on the answer to this question.

ZL: Tell us a little more about your newest book, Wood & Beer?

PB: I am happy it’s out! This was the first time I worked on a book. Luckily I had Dick Cantwell, who had more experience and did the heavy lifting of turning my bullet points, loose notes, and email exchanges into a text. I will think twice before accepting another assignment.

ZL: As the brewmaster for New Belgium (NB), you’ve played an integral role in the growth of beer culture in America. What were some of your favorite beers you’ve made with NB over your 20-year career?

PB: It’s mostly the next one. Every new beer has its own intriguing parts. I love to experiment with different ingredients and processes to create the next. Recent highlights were collaborations with De Koninck and with Anne-Françoise Pypaert, the brewmaster from Orval (and Orval’s first female brewmaster). But it has been a lot of fun to reproduce Fat Tire in Asheville. Jeff’s Fat Tire is a damned difficult beer—never take a homebrew commercial.

ZL: Can you give us a peek into some of the new projects you and your team at NBB are working on for future beer releases incorporating wood?

PB: We finally started applying some of the analytical tools we have on wood-aged beers. We never really bothered since we were always in flux, scaling up the cellar. Not sure where this will take us, since we are generating more questions than answers right now, but I am sure it will be lovely in the end.

Space is limited! Reserve your seat now for Thursday’s webinar with Peter, History of the Use of Wood in Beer.

The post A Zymurgy Live Preview with New Belgium Brewmaster appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2d8QfLG
via IFTTT

Tuesday, September 20, 2016

Tuesday Beer Trivia: Sour Beers - via AHA

Oklahoma AG Clears Way for Expanded On-Premise Sales - Via Brewers Association

The Oklahoma Attorney General has clarified a provision of the previously enacted S.B. 424 in an opinion which clears the way for craft brewers to sell high-point beer for both on- and off-premises consumption.

The post Oklahoma AG Clears Way for Expanded On-Premise Sales appeared first on Brewers Association.



from Brewers Association http://ift.tt/2dgTaFB
via IFTTT

FDA Issues Final Rule On Food Ingredients That May Be “Generally Recognized As Safe” - Via Brewers Association

The U.S. Food and Drug Administration (FDA) has issued a final rule regarding the criteria for concluding that the use of a substance in human or animal food is “generally recognized as safe” (GRAS). Although GRAS substances are not subject to FDA pre-market approval, they must meet the same safety standards as approved food additives. […]

The post FDA Issues Final Rule On Food Ingredients That May Be “Generally Recognized As Safe” appeared first on Brewers Association.



from Brewers Association http://ift.tt/2dgTrIo
via IFTTT

Craft Beverage Modernization and Tax Reform Act Gains 50% of Senate as Co-Sponsors - Via Brewers Association

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 50 total sponsors in […]

The post Craft Beverage Modernization and Tax Reform Act Gains 50% of Senate as Co-Sponsors appeared first on Brewers Association.



from Brewers Association http://ift.tt/2dgSboV
via IFTTT

FDA Publishes Guidance on New Nutrition Facts Label - Via Brewers Association

The U.S. Food and Drug Administration (FDA) has published a Nutrition Facts label Industry Resources web page to help businesses comply with the requirements of the final rules, which were issued in May 2016. Alcohol beverages that do not fall within the definition of malt beverages, wine, or distilled spirits under the Federal Alcohol Administration […]

The post FDA Publishes Guidance on New Nutrition Facts Label appeared first on Brewers Association.



from Brewers Association http://ift.tt/2dgT68J
via IFTTT

Department of Justice Concludes Devils Backbone Acquisition Investigation - Via Brewers Association

While the Department of Justice (DOJ) announced its decision to close the investigation into Anheuser-Busch InBev’s (ABI) acquisition of Devils Backbone Brewing Co., it also took the opportunity to clearly state that it will continue to closely monitor ABI’s compliance with the distribution obligations that were part of the ABI-SAB merger settlement, as well as […]

The post Department of Justice Concludes Devils Backbone Acquisition Investigation appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cZCO1G
via IFTTT

Who’ll Get a Golden Ticket? - via GABF

A bit of good luck for you…should you get the Golden Ticket!

This year, we’re offering six lucky attendees (and their friends) the chance to enter the hall early and go a-tasting with your beer heroes.

Check out the list of Willy Wonkas handing out Golden Tickets:

Thursday

Friday

Saturday

These brewers will randomly select one person from the entrance line and personally escort them through the hall before the event opens to the public!

The post Who’ll Get a Golden Ticket? appeared first on Great American Beer Festival.



from Great American Beer Festival http://ift.tt/2dgLkvu
via IFTTT

Monday, September 19, 2016

Ach! TuberFest!


The TuberFest from Lagunitas is a smooth and malty lager that is counterbalanced with some delicious Pacific NorthWestern Idaho #7 hops, giving it a cedary, herbal zing. TuberFest is perfectly brewed to jumpstart your salubrious slide into late-Summer.

Join Lagunitas and celebrate the Oktoberfest seasons by unlocking a brand new badge. Check-in to one (1) TuberFest from Lagunitas between September 19th - November 19th and the “Ach! TuberFest” badge is yours.

Find out more about TuberFest and Lagunitas at http://ift.tt/2densZm and be sure to tag the #TuberFest on Twitter and Instagram with @lagunitasbeer.



from Untappd - Drink Socially http://ift.tt/2demCMi
via IFTTT

Now Available: The Sales & Marketing Issue of The New Brewer - Via Brewers Association

For the September/October 2016 The New Brewer, we present our annual Sales & Marketing issue. In this issue, we take a look at the role of flagship beers in the age of variety; discuss festival overload; and offer suggestions for sharing your story on social media.

The post Now Available: The Sales & Marketing Issue of The New Brewer appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cLen7H
via IFTTT

Cyrena Nouzille - Via Brewers Association

What’s your current position at your brewery? I am proprietor and general manager of Ladyface Ale Companie in Agoura Hills, Calif. How long have you served on the BA board of directors? I was elected to the board for my first and current term in November 2013. What’s new at Ladyface and what’s next on […]

The post Cyrena Nouzille appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cSWbvc
via IFTTT

Friday, September 16, 2016

A Brief History of Mexican Lager - via AHA

Taco lovers, guac-makers, and salsa-dippers take note: Mexican-style lagers are in and for good reason. They’re sessionable, flavorful, crisp, and smooth. The U.S. craft beer market has been slow to adopt its southern neighbor’s most popular style, the Mexican-style lager, until recently. With more and more craft brewers having a go on the style, Mexico’s beer roots are much deeper than you may know. Let’s take a look.

First New World Brewery

The term Mexican-style lager is misleading. Prior to the Spanish conquest, fermented beverages made from corn (tesgüino), agave (pulque), and honey (tepache) were common, and to this day, Mexico is home to diverse groups of people who still brew these pre-Hispanic libations the ancient way. However, the first European-style brewery in the New World was built by Don Alonso de Herrera of Spain. He’s first mentioned on August 23, 1541, with his brewery opening in 1542 in the city of Najara—though the brewery didn’t last very long.

Origins of Mexican-Style Lager

Fast forward a couple hundred years. Mexico’s brewing history is one of ups and downs. Unlike its neighbor to the north, there is no established European-style brewing tradition for much of the colonial period, but it kicked off in the 19th century after that small scuffle called the Mexican War of Independence concluded in 1821.

After the war, German and Austrian immigrants began settling in what is today Texas and Mexico, but there isn’t a direct line from those settlers to modern day, mass-marketed beer. In fact, the Mexican-style lager has more in common with Vienna lager than with the light, fizzy beers many associate with the country today, and for many years it was easier to find Vienna lager in Mexico than in its native land.

Dos Equis Origins

Mexico’s first large-scale brewer Cerveceria Cuauhtémoc, opened in 1890 and began production of a Czech-style Bohemian Pilsner.

A few years after Cuauhtémoc’s founding, German-born Wilhelm Hasse brewed a beer called Siglo XX (20th Century) to welcome in the new century. It became known best for its two Xs, and was soon renamed Dos Equis.

Dos Equis Homebrew Recipe

Originally developed by Anton Dreher in Vienna in the mid-19th century, the malty, copper-colored beer began to fall out of favor in Europe as pale lagers took over. However, brewers trained in the Vienna style made their way to modern-day Mexico, where they continued the Vienna lager tradition.

The beer’s influence greatly grew when Maximilian I, a Vienna-born member of the House of Hapsburg-Lorraine, was proclaimed Emperor of Mexico in 1864. He and his band of beer drinkers brought a love of Vienna lager with them, and although Maximilian I did not last long as Emperor—he was executed in 1867—a taste for Vienna lagers continued.

Resurgence of a Style

These German and Austrian beer origins are still around today, and there are signs that a new wave of microbreweries in Mexico are beginning to tap into their country’s roots, and the German lager tradition is getting a new look from smaller brewers.

Balanced, palate-pleasing and smooth, these lawnmower crushers will change the way you view Mexican beers. Below are a few prime examples that we think you’ll enjoy—with or without lime.

¡Viva México! ¡Vivan las cervezas mexicanas!

Mexican Lager Recipes

Sweet Mischief Vienna-Mild

After Charlie Papazian visited Bohemian Brewery in Salt Lake City, he was sold on the Vienna-style lager, but planned to brew an English mild ale. So, in true homebrewing fashion, he combined the two.

OG: 1.040, FG: 1.010, ABV: 3.9%, IBU: 25, SRM: 14

Since This is NHC I’ll Keep The Beer Names Nice and Clean…Vienna Lager

In 2015, Andy Wiegel of Pittsburgh, Pennsylvania earned gold for his Vienna lager recipe in the National Homebrew Competition. Thanks for “clean” name, Andy!

OG: 1.050, FG: 1.012, ABV: 4.9%, SRM: 14

* * *

John Moorhead, the National Homebrew Competition Director, lives in Boulder, Colorado. If he isn’t tasting, brewing, or talking beer, you’ll see him running, roaming or biking around the mountains – or cooking Thai food and blasting vinyl. Occasionally, John will write about homebrewing happenings, and if he plays his cards right, they might show up here on HomebrewersAssociation.org.

The post A Brief History of Mexican Lager appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cddv9C
via IFTTT

Dos Equis Special Lager - via AHA

  1. A rice-cooking regimen along with a step-infusion mash is employed to mash the grains. Crush and mill rice into small pieces. Add crushed rice to one gallon (3.8 L) of water and boil for 20 minutes.
  2. Add one more gallon of water to cooked rice mash to achieve a temperature of 130° F (54.5° C).
  3. Add flaked corn and malt; stabilize and hold the temperature at 122° F (50 C) for 30 minutes. Add 4 quarts (3.8 L) of boiling water, adding heat if necessary to bring temperature up to 150° F (65.5° C). Hold for 60 minutes.
  4. After conversion, raise temperature to 167° F (75° C), lauter, and sparge with 4 gallons (15 L) of 170° F (77° C) water. Collect about 6 gallons (23 L) of runoff , add bittering hops, and bring to a full and vigorous boil.
  5. The total boil time will be 75 minutes. Follow the hop addition schedule.
  6. Chill the wort to 60° F (15.5° C), aerate, and pitch your yeast.
  7. Primary fermentation for 4 to 6 days at 55° F (13° C).
  8. Secondary fermentation for two weeks at 50° F (10° C).
  9. Lager for two to four more weeks at 40° F (4.5° C).

The post Dos Equis Special Lager appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cfhYxn
via IFTTT

Vermont Beer Week 2016


Consistently ranked one of the top beer tourism destinations in the USA, the state of Vermont leads the Nation in the number of breweries per capita and most craft beer produced per capita in 2015. Vermont Beer Week (#VTBW: September 16th - 25th) features over a week of celebration at breweries, bars, restaurants, and stores throughout the state and aims to not only recognize those already devoted to the Vermont’s great breweries, but encourage those not familiar to dive in!

Join us as we celebrate Vermont Beer Week 2016! Check-in to any four (4) different beers from any Vermont-based breweries (a helpful list can be found here) between 9/16 - 9/25 and you will unlock the “Vermont Beer Week (2016)” badge!

Vermont Beer Week wouldn’t be possible without our amazing sponsors (Farrell Distributing, Beverage Warehouse of Vermont, Bluebird BBQ, and Jolley Convenience Stores), and a portion of the proceeds from Vermont Beer Week will go to the Vermont Food Bank, so be sure to get out there and enjoy some world class beer!

For more information, head over to http://ift.tt/1ijIwf5 and socialize using #VTBW.



from Untappd - Drink Socially http://ift.tt/2cfb77h
via IFTTT

Access Your Digital AHA Member Card with Brew Guru App - via AHA

Don’t be like George Costanza! Give your wallet a break and access your American Homebrewers Association (AHA) membership card from your phone.

That’s right, Android and iOS smartphone users have instant access to their member card with the Brew Guru app. Now you’ll never miss out on an AHA Member Deal because you forgot your card.

Here’s how to access your digital membership card:

  1. Download the Brew Guru app from the Google Play or Apple App stores. (note: the app is currently only available to residents of the USA. International accessibility will be available soon)
  2. Login with your HomebrewersAssociation.org username and password, or start a Free Trial if you are new to the AHA.
  3. After logging in, click the menu icon at the bottom left of the dashboard (figure 1).
  4. Select the profile icon at on the bottom right of the menu (figure 2).
  5. Scroll down and click the VIEW MEMBERSHIP CARD button (figure 3). Click on the magnifying class for a full-screen membership card.
brew_guru_digital_card_1

Figure 1: Access the menu by clicking the ‘Menu Icon’ on the bottom left of your dashboard. Figure 2: From the dashboard, access your profile information by clicking the ‘Profile Icon’ on the bottom right of your screen.

brew_guru_digital_card_2

Figure 3: From your profile, click ‘VIEW MEMBERSHIP CARD’. Figure 4: Show your digital membership card to redeem AHA Member Deals!

The post Access Your Digital AHA Member Card with Brew Guru App appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cucdNW
via IFTTT

Thursday, September 15, 2016

Honor Your Inner Foredrinker

Your foredrinkers made history, and they did it celebrated with hard cider. Smith & Forge wants to honor them, and you, with the Foredrinker badge. Smith & Forge Hard Cider is made strong, in the fine tradition of making things strong. More than a cider, this sturdy drink restores embraces the grit and greatness that helped your ancestors thrive. It’s cider the way it’s ‘sposed to taste.

Honor your foredrinkers by unlocking the all new “Foredrinker” badge. Simply check-in to one (1) Smith & Forge Hard Cider between September 16 and October 14 and earn yours.

Learn more about Smith & Forge at http://ift.tt/1nnPqOt and join the conversation on Facebook, Instagram and Twitter.



from Untappd - Drink Socially http://ift.tt/2cMGQuv
via IFTTT

The Economic Impact of Homebrewing - via AHA

America has slowly awakened to the tremendous economic impact of small and independent craft brewers. With more than 4,600 entrepreneurs creating sales and jobs across the country, it’s likely you’ve seen that impact at work in your community. But there’s another group of brewers who are also leaving an imprint on our nation’s economy: homebrewers.

That may seem like a strange statement; homebrewers by definition don’t sell their products. Nevertheless, they support numerous businesses including homebrew shops, equipment suppliers, raw material producers and more (they’re huge supporters of local, independent craft brewers…). How big have those economic ripples become?

Based on American Homebrewers Association research, 815 shops sold home beverage-making supplies to the nation’s estimated 1.2 million homebrewers in 2015, with collective revenues estimated at $764 million. That’s probably a conservative estimate for the total sales going to homebrewing for a couple of reasons:

  1. Retailers other than homebrew shops now sell homebrewing equipment.
  2. You can buy much of the basic equipment for homebrewing at any general retailer. And given the do-it-yourself nature of many homebrewers, some also make many of these tools from something else entirely. Many homebrewers use equipment they already have at home (think the soup pot that doubles as a brew kettle), but since those purchases have already happened they can’t be counted as new economic impact.
  3. Ingredients—both core brewing ingredients and adjuncts—often come from outside of homebrew shops. Water is an obvious one, but what about the grapefruit for your IPA or the coriander for your gose?
  4. Homebrewers spend other money in pursuit of their passion. Traveling to Homebrew Con or a local homebrewing competition. Buying fertilizer and a trellis for the backyard hops garden. Don’t believe me? Just ask a homebrewer’s significant other.
fact11

Homebrewers learn about hops at the annual Hops & Brew School event in Yakima, Washington.

Given those adjustments, $1 billion in spending is probably a conservative estimate, with 80%-90% going directly to homebrewing equipment and the rest going to other activities directly related to the activity.

To estimate the total impact of that spending, we need to think about all the other ripples those dollars create. Equipment suppliers buy raw materials to make the equipment. Homebrewing shops employ people, and those employees spend money. This is called the “multiplier effect.” Retail multipliers are typically lower than those in manufacturing industries, but they can still add 20% to the total impact.

To estimate the total impact, I put these spending numbers into economic impact modeling software called IMPLAN. For simplicity, I assigned the $764 million to a retail category that includes hobby shops. In addition, I put $50 million in building material and garden supply stores (I’m sure some of you have bought homebrew supplies at Home Depot) and another $50 million in food and beverage stores. The final $136 million I evenly divided between hotels, travel, restaurants, and entertainment (to estimate travel and other expenses).

Here are the results:

  • The model estimates the total impact of homebrewing at $1.225 billion in 2015
  • In addition, it estimates, that homebrewing created 11,672 jobs in the United States

Not too shabby! So next time you’re thinking about a brew day, remember that you’re not just making tasty beverages, you are also supporting the American economy.

Homebrewing Economic Impact

* * *

Bart Watson, Chief Economist for the Brewers Association, is a stats geek, beer lover, and Certified Cicerone®. He holds a Ph.D. from the University of California, Berkeley, where in addition to his dissertation, he completed a comprehensive survey of Bay Area brewpubs one pint at a time.

The post The Economic Impact of Homebrewing appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/2cu99hu
via IFTTT

Breweries: A New Epicenter of On-Premise Growth? - Via Brewers Association

I’ve written extensively about the importance of taprooms for many breweries’ business models. What I’ve never written before is how important they are becoming for overall craft growth. Through the first six months of the year, the TTB recorded 851,142 barrels of the total 87.8 million barrels of domestic production as “Tax Determined, Premises Use.” […]

The post Breweries: A New Epicenter of On-Premise Growth? appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cMrea0
via IFTTT

New BA safety resource addresses use of Powered Industrial Trucks - Via Brewers Association

The Brewers Association (BA) has released a new resource developed by the safety subcommittee. Best Practices for the Management of Powered Industrial Trucks provides a helpful, consistent guideline for brewers to use when developing their safety programs and policies regarding the use of powered industrial trucks, including forklifts. This document is based on Federal OSHA requirements. […]

The post New BA safety resource addresses use of Powered Industrial Trucks appeared first on Brewers Association.



from Brewers Association http://ift.tt/2cqLP7F
via IFTTT