DOCSLIB.ORG

AHA Celebrates 25 Yea AHA Celebrates 25 Years!

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
AHA Celebrates 25 Yea AHA Celebrates 25 Years! Special Anniversary Edition Vol. 26 No. 6 November/Decembero b D 20030 The Journalur of thet e AmericanAm Homebrewers Association FOR THE HOMEBREWER AND BEER LOVER AHA Celebrates 25 Years!Yea Zymurgy Vol. 1,1 No.N 1 Early Covers and Articlesrticles The Best of Zymurgyy gy TM A Publication of the Association of Brewers www.beertown.org overnight. Keep the temperature around 80° F (26° to 27° C) by setting the whole mess behind the kitchen stove. The next day it foamed furiously. When Twenty-five the foam receded a day or two later (form- ing bubble circles on the surface), one could siphon the mess into clean 1-quart beer bot- Years of tles, capping them after adding a single tea- spoon of corn sugar to each. It helped if one used a hydrometer with a “red line” to indi- cate the bottling gravity. Zymurgistic With luck, bottles prepared this way would not explode and the beer would be the cheap swill it was meant to be. My step- father made just that recipe for many years, Nonsense having started during Prohibition. Initially by Fred Eckhardt Never mind that anyone would start a magazine about such a wretched remember when homebrew really was art, and never mind that I“swill”—in every sense of the word. Never mind that anyone would start a mag- azine about such a wretched art, and never the people who started mind that the people who started that mag- azine would think that they were accom- that magazine would plishing something worthwhile. Oh, and never mind that the magazine, and Ameri- think that they were can homebrewers, would be instrumental in changing the very nature of world brewing! accomplishing something Until the late 1970s, almost all home- brew was formulated from just four elements worthwhile. (I hesitate to call them ingredients): 1. A 3.5-pound tin of hop-flavored Blue Rib- it cost him about a half cent a quart; by the bon Malt Extract Syrup. time he was liquefying me and my friends in 2. 10 pounds of corn sugar. college in the late 1940s, it was costing him 3. 10 gallons of ordinary cold tap water. about two cents. That beer could ripple the 4. A cube of Fleischmann’s bread yeast, roof of your mouth and curl your tongue softened and broken up in a glass of luke- until you were too soused to notice. It’s a warm tap water. beer taste I never forgot after my first sam- Production was equally simple. First, pling in 1932 at age 6. No one of my age warm the malt extract in its can by heating would ever forget that taste. But it did give it in a kettle of warm water on the stove; the name “homebrew” a bad taste to at least when warm, combine it in a pot with about two generations of Americans. a gallon of hot water. Next, add the sugar and stir to dissolve, then pour this mixture My Own Experience in a 12-gallon porcelain crock. Cool with I came to homebrewing after the Cuban cold water as necessary to the 10-gallon Missile Crisis in 1962, when I was forced level. Stir the whole lot thoroughly, add the to examine my lifestyle in the shadow of yeast from the water glass and stir again. nuclear war. I realized that in a post-nuclear Cover with a piece of cloth and let stand war era, jobs would be at a premium. How would I earn a living? Then I remembered Not long after that I my time on Okinawa during the war. The started making my own one guy everyone loved was our Mess wine, but the idea of Sergeant. This was definitely not out of “good” homebrew was still respect for his great culinary expertise, but very intriguing. Eventually rather for his skill with his still, which had I found a recipe centered been in full operation since only a few days around the “all malt” con- after the invasion. That guy could have cept, which eliminated the probably made alcohol out of dog doo. It use of sugar and actually made me realize that anyone who could included boiling the extract- produce palatable alcohol would be a based malt with real hop beloved icon in any post-nuclear war peri- cones to produce the fer- od. Thus, I resolved to enlighten myself in mentable beer wort. Using those matters at my earliest opportunity. that as a basis I wrote a small It was during a visit to San Francisco in book, A Treatise on Lager 1967, at the height of the hippie revolution, Beer, published in April 1970. that I was dining at the Old Spaghetti Fac- People enjoyed making good beer at home, azine. Right from the start he had called his tory with a former swimmer I had coached but I was afraid to call this product “home- product “homebrew.” Obviously, he’d in high school. We were drinking Anchor brew” because that name left a bad taste in never tasted my father’s homebrew. Steam beer. He made a dumb remark about my mouth. I called it “amateur brewing.” Papazian continues to homebrew, and is how it tasted just like “homebrew.” Since I In Boulder, Colo., after reading my book, a major figure in small (micro- and home-) knew his parents, I also knew he’d proba- a young fellow named Charlie Papazian brewing across the country with the Associa- bly never tasted real homebrew, so why began brewing and teaching classes in home- tion of Brewers, a collection of his organiza- would he have said that? I never found the brewing in the early 1970s. In 1976 he pro- tions including the AHA and Zymurgy. answer to that question, but I certainly did duced his first book, The Joy of Brewing, fea- There’d be damn little good homebrewing start wondering if one really could brew turing the amazing recipe for “Goat Scrotum and very few craft brewers in the world if beer like that at home. I knew it couldn’t be Ale.” But it wasn’t until 1984 that Avon Books Charlie Papazian had not taken up the cause. done, but still.... published his seminal tome on the subject, Indeed, it was Charlie who made the word The Complete Joy of Home Brewing, and, in “homebrew” honorable again. 1991, the sequel The New Complete Joy of Home Brewing. This book is still the definitive A New Breed text on homebrewing In 1970, our American beer was itself for beginners and excessively ordinary. Taste seemed to be intermediate brewers gradually falling out of favor with national as well. brewers. They were going “light.” Light in In 1978 he formed flavor, color, alcohol content, calories and the American Home- sensibility. Some of us wondered why they brewers Association didn’t just add alcohol to carbonated water (AHA) and began pub- and go on to the better things in life. lishing Zymurgy mag- In that same era, Jack McAuliffe opened the first of the new breed “microbreweries” with the New Albion Brewery in Sonoma, Calif. in 1976. Others soon followed suit, many of them homebrewers. There were some 68 start-ups by the end of 1985. In 1981, the AHA held its second nation- al judging (actually the first truly national judging) with some 97 entries in nine cate- gories. Michael Jackson and I, among oth- ers, were invited to Boulder to judge this first national homebrew competition ever. The Boulder Symphony Orchestra was there to welcome us! There were also seminars on brewing, and a (continued on page 41) Braumeister’sby Fred Quiz Eckhardt Editor’s Note: This quiz appeared in 5. The element which gives finished Zymurgy Vol. 4, No. 4 in the fall of beer its body or fullness: 1981. Here, we run the questions and a) potatoes answers completely unchanged and b) hops unedited from the original version. c) sugar d) alcohol ee how you stack up: score 60 or less: e) dextrin SJunior Brewer (you need help); 61-75: 6. A hydrometer measures: Apprentice Brewer; 76-85: Journeyman a) the length of time your ferment is Brewer; 86-94: Private Brewer, first class; 95 expected to take or over, Master Brewer. b) the saline content of your beer c) the ratio between the density of water and 1. (10 points). Arrange in correct order for the density of your beer the production of beer (deduct 1 point d) the expediency of krausen for each item out of order). List by num- e) the ratio between the temperature of your d) sorghum ber. 1. Aging. 2. Krausening. 3. Hop Break. beer and the number of days in ferment e) rice 4. Sparging. 5. Disgorgement. 6. Acid Rest. 7. The Rheinheitsgebot is: 11. Which of the following hops are 7. Racking. 8. Protein Break. 9. Yeast Starter a) an instrument to measure sugar content in grown in Germany? Culture. 10. Krausen Stage. beer wort a) Goldings b) the first indication of ferment b) Northern Brewer Sixteen multiple-guess questions, 4 points c) a method of removing yeast from the bottle c) Cascades each, 64 total. Deduct 4 points each wrong d) a method of carbonating beer d) Hallertauer answer. e) the 1516 Bavarian Purity law limiting beer e) Clusters 2. The protein rest in the upward-step content to malted barley, hops and water 12. If lager beer is produced using bot- infusion mash is in the temperature 8. The priming method which involves tom yeast, and ale beer with top yeast, range: adding newly fermenting beer to the what beer is made with baker’s yeast? a) 95-106˚ F finished product at bottling time is: a) Liehfraumulchbier b) 113-125˚ F a) destrining b) Grossenwurstenbier c) 133-140˚ F b) beer priming c) Apple Pie Dowdy d) 153-160˚ F c) worting d) Cock beer e) 167-176˚ F d) mashing e) Bad beer 3.
Load more

Recommended publications
  • 2018 Stewardship Report Inclusive, Recognizes the Innovation and Evolution of Dear Valued Brewers the Brewing Community, and Adds More Breweries to the Craft Data Set
    2018 Stewardship Report inclusive, recognizes the innovation and evolution of Dear Valued Brewers the brewing community, and adds more breweries to the craft data set. Association Member: FORTIFYING OUR VOICE Also at its final meeting of 2018, the BA board of directors approved the creation of a new member- 2018 was another milestone year for the craft brewing ship class to recognize the growth and importance of community. With more than 7,000 small and inde- taprooms with representation and a voice at the pendent breweries in operation and a brewery within table. In addition, the board approved the formation 10 miles of 85 percent of all Americans, the Brewers of a political action committee to strengthen our posi- Association accomplished much on your behalf tion in Washington., D.C. Look for more information to throughout the year to strengthen the brewing com- come in 2019. munity and provide tools to succeed in a competitive environment. In 2018, the BA focused on: These resources address safety, sustainability, supply HONORING CHARLIE chain, quality, draught beer quality, and engineering 2018 was also bittersweet as we bid topics; relay industry guidelines and metrics; and help farewell to Charlie Papazian, our bridge the gap in technical acumen. guiding light for the past 40 years. His influence on the homebrewing and craft brewing community is immeasurable. Who could have ENSURING A HEALTHY SUPPLY CHAIN predicted that a simple wooden To further the development of a robust and sustainable spoon, ingenuity, and passion raw materials supply chain, the Brewers Association’s would spawn a community of more Research and Service Grants program awarded than 1.1 million homebrewers and 7,000 $430,000 to 17 research projects in 2018.
    [Show full text]
  • Hbc16 Program.Indb
    TABLE OF CONTENTS SPEAKERS Welcome __________________________________________________________________________________ 4–5 Conference Sponsors ______________________________________________________________________ 6–7 Who’s Who _____________________________________________________________________________11 –13 Commemorative Beer _______________________________________________________________________ 15 Conference Map _______________________________________________________________________ 18–19 Craft Beer Kick-Off party _______________________________________________________________ 22–23 Social Events ___________________________________________________________________________ 30–31 Author Book Signings _______________________________________________________________________ 38 Seminar Schedule _________________________________________________________________________ 46 Conference Overview __________________________________________________________________ 84–92 Speakers ____________________________________________________________________________ 93–124 2016 National Homebrew Competition _______________________________________________ 134–144 Advertiser Index ____________________________________________________________________ 146–147 The American Homebrewers Association® (AHA) is committed to promoting the community of homebrewers and empowering homebrewers to make the best beers in the world. The American Homebrewers Association has worked on behalf of the homebrewing community since 1978 and celebrates a membership of more than 46,000
    [Show full text]
  • Stewardship Report One of the Brewers Association’S Goals Is to Be a Transparent Organization
    2011 Stewardship Report One of the Brewers Association’s goals is to be a transparent organization. This stewardship report serves as a summary of Brewers Association board, committee, staff and member activities in the 2011 calendar year. The Brewers Association is a 501(c)(6) not-for-profit trade association. Purpose To promote and protect small and independent American brewers, their craft beers and the community of brewing enthusiasts. Mission By 2013, America’s craft brewers will have more than five percent market share, will be recognized as making the best beer in the world, will be able to obtain the ingredients and materials needed and will be politically influential enough to secure fair legislative and regulatory treatment for craft brewers. As American craft brewers, our commitment to quality, vitality and diversity will continue to invigorate our country’s impressive brewing culture. Consumers will understand and support craft beer from true craft brewers. Our efforts will not only aid existing craft brewers, but also those who would come after, ensuring the continuing contribution of new ideas and individuals committed to a living and active beer culture. Core Values & Beliefs At the Brewers Association we believe in: • Promoting and celebrating the small, independent and traditional culture of American craft brewers. • Vigorously defending our industry. • Supporting and encouraging the responsible enjoyment of beer. • Providing stewardship for 10,000 years of brewing history. • Educating brewers and consumers about the diversity, flavor and quality of beer. • Improving the economic health of American craft brewers. • Working to build a community of brewers and brewing enthusiasts to provide them with a unified voice.
    [Show full text]
  • Tradition, Apprenticeship, and Formal Brewing Education
    PAGE 19 • Research Note • Hopping to It: Tradition, Apprenticeship, and Formal Brewing Education ERIKA GOERGEN American Institute for Conservation Abstract: This research note examines the two most common ways in which brewing professionals learn their trade. The author argues that both apprenticeship and formal brewing schools are important methods to learn how to brew beer and then looks at the evolution of how both have changed over time. The essay chronicles the concerns present day brewers have about the educational system and the importance of having an open mind when it comes to training. In many industries, there are often two tracks to learning: apprenticeship with hands-on learning and formalized education with a defined curriculum. Take for example, professional painters, art conservators, and beer brewers; all three of these professions have professional schools while keeping the apprenticeship model alive and well. Parallel to this, many people in professions operate with an art vs. science mindset. That is, do you need the empirical, scientific training to be successful or is the intuitive nature of apprentice training enough? American cultural anthropologist Richard Kurin would argue for arts' sake with this sentence: "Like other forms of brokerage, cultural dealings rely on an extensive base of knowledge, formal and experiential, but they are, in the end, and art" (1997). Kurin's statement about cultural dealings is reflective of the position of this writer that experiential and formal, or in this case, apprenticeships and professional training, are both valid methods of learning the craft of brewing beer. That is to say, apprenticeship and formal training can live together.
    [Show full text]
  • JOHN LEHNDORFF. Born 1954 . TRANSCRIPT of OH 1587V A-C
    JOHN LEHNDORFF. Born 1954 . TRANSCRIPT of OH 1587V A-C This interview was recorded on June 4,2009, for the Maria Rogers Oral History Program. The interviewer is Leland Rucker. The interview also is available in video format, filmed by Timothy Plass. The interview was transcribed by Penny Heiple. ABSTRACT: This is an interview about all things food in Boulder, spanning the mid- 1970s to 2009, related by one of Boulder’s premier foodies. John Lehndorff, was for many years the Boulder Daily Camera’s food columnist and editor, in addition to many other food involvements, such as having a food show on KGNU radio, being the head of the American Pie Council, and judging many food contests in Boulder. Here, he talks about many of Boulder’s restaurants, groceries, bakeries, breweries, cooking schools and chefs, in addition to putting into perspective Boulder’s growth into a national gourmet and natural foods center and analyzing what in Boulder’s culture has led to the changes that characterize its food scene. NOTE: The interviewer's questions and comments appear in parentheses. Added material appears in brackets. The interviewer, unless otherwise noted, is Leland Rucker. Questions asked or statements made by Timothy Plass are indicated by his initials at the start of the question or statement. [A]. 00:00 (My name is Leland Rucker. It's June the 4th, 2009, and we're interviewing John Lehndorff, former restaurant writer and critic for the Daily Camera and the Rocky Mountain News. We're going to be talking about food in Boulder. We're doing this for the Maria C.
    [Show full text]
  • Michael Jackson: Father of the Craft Brewing Renaissance in America
    Michael Jackson: Father of the craft brewing renaissance in America Carolyn Smagalski Michael Jackson, international authority emerged as a prominent authority in the on beer and whiskey, might well be called beer world. One must also understand the Father of the Craft Brewing the ways in which ‘American craft brew- Renaissance in America, the key figure, ing’ differs from mass market beer, the the catalyst who revitalized American extent to which this artisanal American beer and bequeathed his knowledge for métier has developed, and how Jackson the benefit of future generations. impacted American attitudes about beer. Through his writings, appearances, and media presence, both in the United In comparing the history of beer in States and on the international stage, America with that of Europe and the Jackson empowered American brewers Fertile Crescent, one discovers that with the language of beer and educated American beer has barely entered consumers to make informed choices puberty, having archival records that regarding distinctive beers, many of which cover little more than 500 years. Within had been on the verge of extinction. Had that short lifespan, beer in American he been from a life of privilege, Lambic society has lived a tumultuous existence. may have disappeared from the Zenne It gave sustenance to early adventurers Valley, Gose from the houses of Leipzig, and energy to a Revolution. Beer in- and Steam Beer from the San Francisco flamed temperance leagues and triggered Bay. The hand of fate took the life of his civil disobedience in swanky Cotton twin in 1946. He became a ‘treasure’ by Club-style speakeasies.
    [Show full text]
  • Beer Goggles: Looking at Colorado’S Cultural, Economic, and Social Developments in the Late Twentieth Century Through the Lens of Its Brewing Industry Mary Sullivan
    University of Portland Pilot Scholars History Undergraduate Publications and History Presentations 12-2017 Beer Goggles: Looking at Colorado’s Cultural, Economic, and Social Developments in the Late Twentieth Century through the Lens of its Brewing Industry Mary Sullivan Follow this and additional works at: https://pilotscholars.up.edu/hst_studpubs Part of the Agricultural and Resource Economics Commons, and the Cultural History Commons Citation: Pilot Scholars Version (Modified MLA Style) Sullivan, Mary, "Beer Goggles: Looking at Colorado’s Cultural, Economic, and Social Developments in the Late Twentieth Century through the Lens of its Brewing Industry" (2017). History Undergraduate Publications and Presentations. 2. https://pilotscholars.up.edu/hst_studpubs/2 This Thesis is brought to you for free and open access by the History at Pilot Scholars. It has been accepted for inclusion in History Undergraduate Publications and Presentations by an authorized administrator of Pilot Scholars. For more information, please contact [email protected]. Beer Goggles: Looking at Colorado’s Cultural, Economic, and Social Developments in the Late Twentieth Century through the Lens of its Brewing Industry By Mary Sullivan Submitted in partial fulfillment of the requirements for the degree of Bachelor of Arts in History University of Portland December 2017 Sullivan A rush of both refreshment and relaxation follow the sip of a freshly poured beer. But the essence of beer transcends these simple sensations. The differences in a beer’s production, ingredients, and origin, in many ways defines, not only the taste of the beverage, but also those responsible for brewing it and those who drink it. The sentiment, “You are what you eat or drink,” echoes the idea that what one consumes reflects the values, beliefs, and habits that person holds.
    [Show full text]
  • Foam on the Range: How Colorado's Craft Beer Revolution Informs Our
    Samuel Bock Foam On The Range: How Colorado’s Craft Beer Revolution Informs our Understanding of the Colorado Front Range In 1989, husband and wife brewing team Jeff Lebesch and Kim Jordan made a trip to Belgium to sample what was then the most diverse selection of beers in the world. With a few francs in their pockets and their mountain bikes in tow, Lebesch and Jordan took to Belgium’s back roads in search of the Trappist breweries famous for creating uniquely flavorful brews. At the time, Lebesch simply wanted to find recipes and ingredients that would add depth and complexity to his homebrewed beer. A mere four years later, however, Lebesch and Jordan’s newly opened New Belgium Brewing Company was pumping out and selling nearly thirty thousand barrels of the famous Fat Tire and Abbey Belgian style ales annually from its Fort Collins brewery. To put the tiny company’s achievement in perspective, thirty thousand barrels was about 2% of what industry giant Anheuser-Busch could produce from their 130-acre northern Colorado plant in that same year. Of course, Lebesch and Jordan were not the first small-scale “craft” brewers to find success selling craft beer on Colorado’s Front Range.1 The college town of Fort Collins was already home to Odell Brewing Company and Coopersmith’s Brewpub in 1 Note on terminology: the brewing industry distinguishes between “nano,” “micro,” “craft,” and “macro” breweries by the number of barrels of beer they produce in a single year. The obscurity of this distinction can lead to confusion, as many outside the beer industry still refer to larger “craft” breweries like New Belgium as microbreweries out of habit.
    [Show full text]
  • Bill Owens: a US Craft Beer Pioneer, 1982-2001 Patrick Walls University of San Diego
    University of San Diego Digital USD Theses Theses and Dissertations Spring 5-27-2017 Bill Owens: A US Craft Beer Pioneer, 1982-2001 Patrick Walls University of San Diego Follow this and additional works at: https://digital.sandiego.edu/theses Part of the Cultural History Commons, Food Processing Commons, Food Studies Commons, Other History Commons, Social History Commons, and the United States History Commons Digital USD Citation Walls, Patrick, "Bill Owens: A US Craft Beer Pioneer, 1982-2001" (2017). Theses. 18. https://digital.sandiego.edu/theses/18 This Thesis is brought to you for free and open access by the Theses and Dissertations at Digital USD. It has been accepted for inclusion in Theses by an authorized administrator of Digital USD. For more information, please contact [email protected]. UNIVERSITY OF SAN DIEGO Bill Owens: A US Craft Beer Pioneer, 1982-2001 A Thesis submitted in partial satisfaction of the requirements for the degree of Master of Arts in History by Patrick Courtney Walls Thesis Committee Michael Gonzalez Ph.D., Chair Iris Engstrand, Ph.D. 2017 _____________________________________________________________ Michael Gonzalez, Ph.D., Chair _____________________________________________________________ Iris Engstrand, Ph.D. 2017 ii Copyright 2017 Patrick Courtney Walls Limitations: No part of this document may be reproduced in any form without the author’s prior written consent for a period of three years after the date of submittal. __________________________________________ Patrick Courtney Walls iii To Sarah and Althea iv Acknowledgements This project would not be possible without the support of many people. I thank Dr. Iris Engstrand and Dr. Michael Gonzalez for their patience, flexibility, and encouragement through the many years.
    [Show full text]
  • Congressional Record—Senate S4746
    S4746 CONGRESSIONAL RECORD — SENATE June 28, 2018 (1) to ensure that homebrewing is a legal Whereas the American Homebrewers Asso- Homebrewers Association’s (AHA) 40th activity in each State and the District of Co- ciation and its members have contributed to ‘‘birthday’’. Since its founding in 1978, lumbia; and the rise of the craft brewing industry, the AHA—whose mission is to promote (2) to assist with drafting and advocating which— for State legislation relating to (1) is now larger than the industry has ever the community of homebrewers and homebrewing across the United States; been in the history of the United States; and empower homebrewers to make the Whereas homebrewing added $756,000,000 to (2) consists of more than 6,000 small and best beer in the world—has had a tre- the economy of the United States in 2017, independent breweries located across the mendous impact on America, both and created 6,983 full time jobs in the United United States that are helping to reinvigo- within and well beyond the scope of States in 2017; rate local economies: Now, therefore, be it beer. After then-President Jimmy Car- Whereas the American Homebrewers Asso- Resolved, That the Senate— ter signed the momentous legislation ciation has more than 45,000 members; (1) commends the American Homebrewers (Public Law 95–458) to legalize Whereas the American Homebrewers Asso- Association and joins its members, staff, and ciation represents a vibrant community of other beer enthusiasts in celebrating the homebrewing at the federal level, the 1,100,000 homebrewers in the United States 40th anniversary of the American AHA worked ceaselessly and success- who brew 1,400,000 barrels of beer each year; Homebrewers Association; fully to extend that legalization to all Whereas that community includes Presi- (2) congratulates the American 50 States and the District of Columbia.
    [Show full text]
  • Craft Brewer Defined: an American Craft Brewer Is Small, Independent and Traditional
    2015 Stewardship Report Operating 2015 NUMBERS U.S. brewery AT A GLANCE 2,921 members 22 Million 50 Page views on BA websites States where homebrewing is legal + 70,000 Attendees at BA events 46,141 American Homebrewers Association® members Operating U.S. brewery members 71,926 Combined circulation of Zymurgy and The New Brewer 157 & 33 House (157) and Senate (33) co-sponsors of H.R. 2903 and S. 1562, legislation to recalibrate brewer excise taxes 165,119 Copies of Brewers Publications books sold Of operating Credentialed % breweries are journalists attending 70 members 800+ BA events One of the Brewers Association’s goals is to be a transparent organization. This stewardship report serves as a summary of Brewers Association board, committee, staff and member activities in the 2015 calendar year. The Brewers Association is a 501(c)(6) not-for-profit trade association. Purpose To promote and protect American craft brewers, their beers and the community of brewing enthusiasts. Mission By 2020, America’s craft brewers will have more than 20 percent market share and will continue to be recognized as making the best beer in the world. We will: • Promote access to raw materials and markets. • Support research and advances in safety, sustainability, education, technology and raw materials. • Exercise political influence to secure fair legislative and regulatory treatment. • Foster the commitment to quality. • Educate consumers to understand and champion beer from craft brewers. • Cultivate new ideas and a commitment to a living and active beer culture among craft brewers, homebrewers and beer enthusiasts. Core Values & Beliefs At the Brewers Association we believe in: • Promoting and celebrating the small, independent, traditional and innovative culture of American craft brewers.
    [Show full text]
  • Breweries, Wineries and Dis- Property Protection Ensures That All Growers Have Tilled Spirits Producers
    2017 Stewardship Report Dear Valued Brewers Association Member: Thank you for making 2017 a successful year for your association. Among the numerous programs and activities high- lighted in this report, the below milestones illustrate the BA’s organizational purpose: to promote and protect American craft brewers, their beers and the community of brewing enthusiasts. INVESTING IN A HEALTHY SUPPLY CHAIN To further the development of a healthy and sus- PASSED! tainable raw materials supply chain, the Brewers — CBMTRA — Association Research and Service Grant program awarded $440,000 to 19 projects in 2017. Since the inception of the grant program in 2015, the BA has provided more than $1.2 million in funding for 60 projects—addressing public barley and hop variety development, hop disease and hop aroma—as well as supported affiliated national and state-level grower leadership. REDUCING THE FEDERAL EXCISE TAX: In October, the BA announced an agreement with PASSAGE OF THE CRAFT BEVERAGE the United States Department of Agriculture-Agricul- MODERNIZATION & TAX REFORM ACT tural Research Service to fund public hop breeding In December, the 115th United States Congress passed for developing and releasing disease-resistant aroma H.R.1, the Tax Cuts and Jobs Act. Included in this hop cultivars into the public domain, in support of legislation is the Craft Beverage Modernization & Tax hop growing efforts throughout the U.S. Research to Reform Act (CBMTRA), a two-year provision that lowers develop and release hop cultivars with no intellectual the federal excise tax for breweries, wineries and dis- property protection ensures that all growers have tilled spirits producers.
    [Show full text]