A Lager Brewed with Pilsner Malt and Dry Hopped with German Noble Hops

Total Page:16

File Type:pdf, Size:1020Kb

A Lager Brewed with Pilsner Malt and Dry Hopped with German Noble Hops on Live Music with Gary Applegate @ 8:30PM just Tap’d: Abita ‘Hop Gator’, Left Hand ‘Widdershins’, Ommegang ‘Glimmerglass’ & Sierra Nevada ‘Southern Hemisphere’ A lager brewed with pilsner malt and dry hopped with German Noble hops. The combination results in a brew with strong hop and sweet malty flavors. This crisp and refreshing cider mixes the sweetness of the apples with a subtle dryness for a balanced cider taste. Bursting with hop aromas ranging from pine to grapefruit notes. Two Hearted remains one of the defining American style India Pale Ales. An ale that has all the chocolate and roasted nut flavor of a classic Porter, with an enigmatic surprise thrown in for good measure, real vanilla bean. This pale ale pours a golden color with and aroma similar to grapefruit and is loaded with hoppy, citrus flavors. A bounty of American hops delivers the signature clean and crisp finish of a perfectly balanced West Coast style IPA. Crooked Tree recipe w/ doubled ingredients except the water, just the way a DOUBLE should be made. Big hops balanced w/ tons of malt deliver a huge body. Features hints of lemon and a very crisp, bright flavor resulting from the excellent balance of malts and hops. Brewed with a robust roundup of Columbus, Centennial and Cascade hops, its sessionable simplicity proves bigger isn’t always better. Two yeast strains, orange peel, and dash of corriander impart suprising complexity and richness to this delicate Belgian Tripel. A crisp hint of roasted barley, the fresh breeze of hops & the refreshing bite all make for the bittersweet reward. Malt sweetness combines w/ fruits & resembles fresh banana bread. Mild clove & a hop bitterness round out the flavors w/ their herbal & spicy characteristics. Floral & pine notes show up in the nose. A roasted character from Blackprinz and Roasted Barley malts, but a heaping portion of hops impart flavor & aroma. Aged in bourbon barrels to provide a sweet hint of caramel and vanilla to dark-roasted malts and finish with the essence of a lightly roasted coffee. Caramel & black pepper aromas from peat smoke, & plum notes. Sugar lightens the weight, & delicate alcohol warmth concludes each sip w/ a drying finish. Floral and fruity notes of orange and apricot rest upon a foundation of oa, garlanded with Earthy hop aromas and the sinister presence of peated malt. Straight raspberry juice is blended with selected Lambic; reich-red Framboise has a taste of sparkling raspberry champagne. When you cross the best qualities of a Schwarzbier (black lager) and a Rauchbier (smoked lager), you get Bonfire of The Valkyries. A perfect balance of maltiness and hops, with a touch of yeasty fruitiness and a whiff of pepper. An amber ale of medium color and strength. It sports aromas and flavors of caramel, spicy orange blossoms, hops, plus an elusive fruity-yeasty flavor. A hefty, dry hopped double-red ale with a nose full of aroma, a sticky mouthfeel, a malty middle and unctuous hop flavors. Oskar Blues G’Knight on Nitro Tap. Oskar Blues G’Knight aged in Bourbon Barrels. Dark brown in color with a hazelnut aroma, a rich nutty flavor and a smooth malty finish. Brewed with 5 varieties of West coast hops: cascade, simcoe, centennial, chinook, & amarillo. Big citrus & grapefruit flavors with subtle pine notes. This session IPA is a smooth golden ale packed with the bold flavor and aroma of American hops. The quench of wheat ale combined with the delightful aromatics and subtle fruit flavor contributed by Maine wild blueberries. ` Fresh Harvested Hops. Its robust hop character presents an intriguing floral-citrus aroma leading to layers of fresh-hop spiciness An assertive IPA deep reddish-gold in color, with a smooth & bready malt presence & over-the-top hop aromas. Easy drinking with a pleasant finish. A straightforward American IPA- brewed with only two different malts, single hopped w/ Ella, and is fermented dry to accentuate hop flavor and aroma. A Brown IPA that combines the caramel and nutty-biscuity flavors of a brown ale, with an American IPA-sized does of hops. This brew is single hopped with Mosaic. Floral, tropical and fruity aromas. The flavor is lightly nutty & bready w/ citrus, pine, herbal, mint & black pepper. This truly old fashioned soda has the rich, creamy flavor that only comes from using pure Wisconsin honey from the combs. This English Strong Ale delivers a robust, full-bodied flavor and a tangy hint of spices. The beer's flavors of banana bread and clove round out with a touch of caramel and hint of bubblegum, finishing with a warming flourish. A Belgian-Style IPA that marries the citrus fruit flavors and orange peel bitterness of an IPA with the banana and caramel finish of a Belgian-Style Tripel. Barley, wheat & oats are used to give this beer its smooth malt profile, balanced w/ American hops & a cool fermentation. This blonde is not overpowering with delicate hop flavors and toasty malt overtones. The finish showcases the subtle dried fruit esters of the Belgian yeast. A vibrant wheat beer brewed with real strawberry for a subtle yet complex flavor. Caramel malts provide a toffee sweetness and the Willamette hops are flavorful with a mild finish. A single hop IPA brewed with Citra hops that will wake up your taste buds with its fruity flavors. Crisp and refreshing, golden in color with a white head, the Fieldhouse Wheat is moderately hopped with Amarillo hops for a thoroughly friendly experience. Brewed with 10 lbs. of espresso beans roasted by B-Java Coffee and Teas. Two favorite beverages in one brew! A Classic German inspired Lager, reminiscent of what local beer tasted like before prohibition. Komodo is a dry hopped Black IPA that is well-balanced, dark, bitter and aged with a pinch of lavender to add to the overall aromatic experience. Brewed w/ organic coriander, chamomile, and orange peel to be light on the tongue & refreshingly tart. A full & juicy hop aroma hinting of citrus & rind. dry with notes of orange peel and just a minor malt presence to provide balance to this very drinkable brew. A cloudy hazy appearance & unmistakable flavors of cloves, banana, citrus, vanilla & bubblegum are just some of the refreshing characteristics. An infusion of cider w/ crisp citrus & pine notes. The smooth apple character of Woodchuck’s hard cider perfectly balanced against the bitterness of hops. Chocolate malt and real dark chocolate are combined with Young's, full flavored dark beer to craft a satisfyingly indulgent, but never overly sweet experience. Ask a server about a beer shot North Coast Old 38 $8 Flight sampler of (4) 5oz. selections: Boulevard Imperial Stout Boulder Shake Porter - Triton Fieldhouse Darkhorse Thirsty Trout Rivertown Lil Sipa - Tin Man Rivet Ommegang Glimmerglass - Abita Hop Gator Summit Winter - Breckenridge Vanilla Left Hand Widdershins Sun King Timmie Rogue 7 Hop .
Recommended publications
  • Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients
    foods Review Autochthonous Biological Resources for the Production of Regional Craft Beers: Exploring Possible Contributions of Cereals, Hops, Microbes, and Other Ingredients Nicola De Simone 1 , Pasquale Russo 1, Maria Tufariello 2 , Mariagiovanna Fragasso 1, Michele Solimando 3, Vittorio Capozzi 4,* , Francesco Grieco 2,† and Giuseppe Spano 1,† 1 Department of Agriculture, Food, Natural Science, Engineering, University of Foggia, Via Napoli 25, 71122 Foggia, Italy; [email protected] (N.D.S.); [email protected] (P.R.); [email protected] (M.F.); [email protected] (G.S.) 2 Institute of Sciences of Food Production, National Research Council of Italy (CNR), Via Prov.le Lecce-Monteroni, 73100 Lecce, Italy; [email protected] (M.T.); [email protected] (F.G.) 3 Rebeers, Microbrewery, Viale degli Artigiani 30, 71121 Foggia, Italy; [email protected] 4 Institute of Sciences of Food Production, National Research Council (CNR), c/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy * Correspondence: [email protected] † Both authors contributed equally to this work. Abstract: Selected biological resources used as raw materials in beer production are important Citation: De Simone, N.; Russo, P.; drivers of innovation and segmentation in the dynamic market of craft beers. Among these resources, Tufariello, M.; Fragasso, M.; local/regional ingredients have several benefits, such as strengthening the connection with territories, Solimando, M.; Capozzi, V.; Grieco, F.; enhancing the added value of the final products, and reducing supply costs and environmental Spano, G. Autochthonous Biological impacts. It is assumed that specific ingredients provide differences in flavours, aromas, and, more Resources for the Production of generally, sensory attributes of the final products.
    [Show full text]
  • Beer and Malt Handbook: Beer Types (PDF)
    1. BEER TYPES The world is full of different beers, divided into a vast array of different types. Many classifications and precise definitions of beers having been formulated over the years, ours are not the most rigid, since we seek simply to review some of the most important beer types. In addition, we present a few options for the malt used for each type-hints for brewers considering different choices of malt when planning a new beer. The following beer types are given a short introduction to our Viking Malt malts. TOP FERMENTED BEERS: • Ales • Stouts and Porters • Wheat beers BOTTOM FERMENTED BEERS: • Lager • Dark lager • Pilsner • Bocks • Märzen 4 BEER & MALT HANDBOOK. BACKGROUND Known as the ‘mother’ of all pale lagers, pilsner originated in Bohemia, in the city of Pilsen. Pilsner is said to have been the first golden, clear lager beer, and is well known for its very soft brewing water, which PILSNER contributes to its smooth taste. Nowadays, for example, over half of the beer drunk in Germany is pilsner. DESCRIPTION Pilsner was originally famous for its fine hop aroma and strong bitterness. Its golden color and moderate alcohol content, and its slightly lower final attenuation, give it a smooth malty taste. Nowadays, the range of pilsner beers has extended in such a way that the less hopped and lighter versions are now considered ordinary lagers. TYPICAL ANALYSIS OF PILSNER Original gravity 11-12 °Plato Alcohol content 4.5-5.2 % volume C olor6 -12 °EBC Bitterness 2 5-40 BU COMMON MALT BASIS Pale Pilsner Malt is used according to the required specifications.
    [Show full text]
  • 21-08-18 Beermenu Cape
    EST. 2010 Weiss Nix Weissbier A classic unfiltered Bavarian-style wheat beer, with an inviting fruity/ spicy aroma reminiscent of banana, citrus, and clove. 14 IBUs 5.3% abv Sister Golden Kölsch Crisp and refreshing German-style golden ale, with classic malt character and just a kiss of noble hops. McLovin Irish Red Ale Uncomplicated and easy-drinking. Our famous red ale boasts a deep copper color and smooth, toasty caramel malt character, with just a touch 20 IBUs 4.9% abv of roasted barley in the finish for an exceptionally easy-drinking pint. 21 IBUs 5.3% abv Diamond Star Halo Kettle Sour Ale Silver Medal - 2014 World Beer Cup® Crisp and quenching, tart and tangy kettle sour with Bronze Medal - 2012 World Beer Cup® notes of sourdough and citrus. Serious pucker-power! 7 IBUs 4.8% abv Mosasaur (aka “Mosey”) IPA We make gratuitous use of Mosaic hops, noted for Woodshed Oaked IPA tropical, citrus, and berry fruit notes in this India pale ale. Bitterness is mellow, hop flavor is abundant. Our flagship beer walks the line between tradition and invention. Inviting floral/citrus hop aromas and vanillin- 68 IBUs 6.9% abv rich French oak notes accent this perfectly balanced, Honored as one of Top 3 Wisconsin IPAs at the 2017 distinctive India pale ale. Wisconsin IPA Fest! 65 IBUs 6.5% abv Scaredy Cat Dedication Oatmeal Stout Abbey 'Extra' Dubbel A hearty and full-bodied dark beer with rich malt flavors Brewed in the tradition of the Trappist brewing monks of of molasses, cocoa, caramel, and espresso.
    [Show full text]
  • Hops, Humulus Lupulus, Are Fast-Growing, Herbaceous Perennial Vines That Can Grow from the Ground to 25’ in the Span of One Season
    Hops, Humulus lupulus, are fast-growing, herbaceous perennial vines that can grow from the ground to 25’ in the span of one season. They provide a fast seasonal screen and decorative flowers. In addition to these qualities, hops flowers are an ingredient in the beer brewing process. The alpha-acid content provides bitterness to beer, and the natural antibiotics lupulon and humulon keep bacteria from growing during brewing. Provide strong support & ample space, rich soil & full sun; vines die back to the ground in winter, so plan on annual cleanup. USDA zones 4-8. CASCADE Alpha acid 4-7%. Excellent taste which adds a powerful aroma. Elongated cone structure, high yielding. Matures mid-season. Used in Pale Ales, IPAs and Lager. Resistant to downy mildew. Developed at OSU. CENTENNIAL Alpha acid 9 - 11%. This hop has a pungent, citrus flavor and aroma, but is less floral than Cascade. Perfect for Ales and IPAs. CHINOOK Alpha acid 11-13%. High bittering cultivar boasts alluring woodsy aroma with undertones of spice and citrus. Suitable for most beers: Pale Ale to Lager. COLUMBUS Alpha acid 14-17%. Highly bittering with sharp herbal notes, prized for high oil content. Great multipurpose hop suitable for IPAs, Pale Ales, Stout, and Lager. CRYSTAL Alpha acid 3-5%. Delicate blend of spices and flowers with low bittering value. Perfect for German-style Pilsner, Lager, Kölsch, ESB, and Belgian Ales. GOLDING Alpha Acids 4-6%, Beta Acids 2-3%. Refined older English variety with flowery tones that has produced some of England’s best bitters. MAGNUM Alpha acid 10-12%.
    [Show full text]
  • Hops Infographic
    HOP USE &HARVEST IN THE UNITED STATES THE 4 Cs These 4 hops are considered the 4 most important hops in American Craft Beer history. They have all had their own unique impact on the industry. CASCADE CENTENNIAL First Hop grown from the Bred from at least 4 USDA ARS dierent hop varieties Released in 1972 Released in 1990 Most used hop in the history of Often called “Super Cascade,” US craft beer. Coors was one Centennial helped pave the of its earliest adopter but way for the first IPA craze of Anchor released the first beer, the 90s and early 2000s. Liberty Ale, using all Cascade Try it in: Try it in: Sierra Nevada – Pale Ale Bell’s – Two Hearted Ale COLUMBUS CITRA® Dual purpose hop, Most used hop in modern extremely versatile brewing Released in 1990s Released in 2007 Also known as Tomahawk®, Very bright, unique citrus Zeus or CTZ (acronym of all aromas. Citra® has overtaken three names) because multiple hop fields and is now the most growers tried to patent this grown US hop. hop at the same time. Try it in: Try it in: Fat Head’s – Head Hunter IPA Almost every NEIPA HARVEST BY STATE IN 2019 Hops can be grown in any state in the US. Any homebrewer that grows their own hops will tell you that within 5 minutes of meeting them. But in the US, hops grow best in the Pacific Northwest, where nearly all of the domestic commercial hop crop is produced. Before prohibition New York was actually the largest producer of hops in the US.
    [Show full text]
  • Hard Ciders, Fruit Ales & Sours Lagers Pilsner Pale
    HARD CIDERS, FRUIT ALES & SOURS EPIC TART ‘N JUICY SOUR® IPA Clean, puckering tartness of kettle souring combined with juicy, citrus-driven hops ABV 4.5% Denver, CO 6.5 DRY DOCK APRICOT BLONDE A crisp, clean finish and just enough apricot to make this a favorite ABV 5.1% Aurora, CO 6 NEW BELGIUM SOUR SAISON Sweet with a strong sour initially that fades. Light bitterness ABV 7% Fort Collins, CO 6.5 CRISPIN HARD APPLE CIDER Untraditional hard apple cider with fruit forward flavors ABV 5.0% Colfax, CA 6 ANGRY ORCHARD CRISP APPLE CIDER Fuji apple aroma, slightly sweet apple flavor ABV 5.0% Cincinnati, OH 6 DOGFISH HEAD SEAQUENCH SESSION SOUR Thirst quenching beer brewed with sour lime juice, lime peel, black limes and sea salt ABV 4.9% Milton, DE 7 *LINDEMANS FRAMBOISE Raspberry Lambic, tart fruit, well-structured body and bright acidity ABV 2.5% Belgium 8.75 LAGERS UPSLOPE CRAFT LAGER Premium American lager brewed entirely of malted barley ABV 4.8% Boulder, CO 6 COORS LIGHT Pale straw in color, light body and subtle hop profile ABV 4.2% Golden, CO 5 COORS BANQUET American adjunct lager that is light bodied, crisp and smooth ABV 5% Golden, CO 5.75 PABST BLUE RIBBON Traditionally brewed since 1844, smooth and full bodied ABV 4.7% Los Angeles, CA 4.5 BUD LIGHT Light gold in color, unpretentious, crisp & refreshing ABV 4.2% St. Louis, MO 5 MICHELOB ULTRA Crisp, refreshing low carb light beer ABV 4.2% St. Louis, MO 5.75 SHINER BOCK Brewed with rich roasted barley malt and German specialty hops ABV 4.4% Shiner, TX 6 MILLER LITE Great tasting, less
    [Show full text]
  • View Article
    MBAA TQ vol. 56, no. 4 • 2019 • pp. 141–148 PEER-REVIEWED SUBMISSION First Steps Toward Understanding the Regional Identity of Hops Grown in the Willamette Valley, Oregon Elizabeth Verhoeven,1 Liz Coleman,2 Garrett Weaver,2 Shaun Townsend,1 Andy Gallagher,3 and Thomas H. Shellhammer1 1. Oregon State University, Corvallis, OR, U.S.A. 2. Coleman Agriculture, St. Paul, OR, U.S.A. 3. Red Hill Soils, Corvallis, OR, U.S.A. ABSTRACT Regional identity, or terroir, is the concept whereby the unique flavor ferences among the sites. The hops harvested from each site were ex- and quality characteristics of different crops or products relate to their amined via ASBC standard methods for hop acids, total oil, and oil place of origin, and it is well-studied in winemaking. This study pre- composition. The same hops were used in brewing trials, and the re- sents preliminary evidence of regional differences in two hop culti- sulting beers were subjected to sensory analysis by a panel of profes- vars, Centennial (two locations) and Sterling (three locations), that sional brewers and hop growers as well as a panel of trained sensory were managed similarly in the Willamette Valley during 2018 via a assessors. Differences were observed in soil and local weather char- collaborative effort among Oregon State University (OSU) (Corvallis acteristics, plus chemistry and sensory qualities of both the hops and campus and Marion County Extension), the Indie Hops-OSU Aroma the resultant beers. These results point to the potentially important Hop Breeding Program, Coleman Agriculture, and Red Hill Soils. effects of soil and weather on hop characteristics and open the door Soil chemistry and morphology, local weather data during the grow- to a broader discussion and further inquiry of the regional distinctive- ing season, and regional climate data were gathered to quantify dif- ness of hops.
    [Show full text]
  • Australian Beer (Full Strength) Price List
    Australian Beer (Full Strength) Price List Description 6 Pack Case Price 28 Pale Ale Btl 330Ml$ 24.99 $ 78.99 4 Pines Brew Hefeweizen 330Ml$ 22.99 $ 71.99 4 Pines Brew Kolsch Btl 330Ml$ 22.99 $ 71.99 4 Pines Brew Stout Btl 330Ml$ 71.99 $ 71.99 Badlands Pale Ale 330Ml$ 19.99 $ 62.99 Barecove Radler 330Ml$ 16.99 $ 46.99 Barossa Vly Org Ale Btl 330Ml$ 16.99 $ 78.99 Beez Neez Honeywheat 24*345Ml$ 18.99 $ 64.99 Bluetongue Trad Pils 6*330Ml$ 17.99 $ 59.99 Boags Classic Blonde Btl 375Ml$ 14.99 $ 49.99 Boags Draught Btl 375Ml$ 15.99 $ 46.99 Boags Premium Lgr Btl 375Ml$ 18.99 $ 51.99 Bohemium Pilzner Btl 345Ml$ 18.99 $ 59.99 Carlton Cold Btl 375Ml$ 13.99 $ 39.99 Carlton Crown Lgr Btl 375Ml$ 17.99 $ 51.99 Carlton Draught Btl 375Ml$ 14.99 $ 44.99 Carlton Draught Btl 15Pk 375Ml N/A$ 27.99 Carlton Draught Btl 3Pk 750Ml N/A$ 48.99 Carlton Dry Btl 355Ml$ 13.99 $ 43.99 Carlton Fusion Lemon 355Ml$ 16.99 $ 49.99 Cascade Blonde Lager 375Ml$ 17.99 $ 54.99 Cascade Pale Ale 750Ml N/A$ 55.99 Cascade Pale Ale Original $ 17.99 $ 52.99 Cascade Prem Lager Btl 375Ml$ 18.99 $ 55.99 Coopers 62 Pilsner 24*355Ml$ 19.99 $ 60.99 Coopers Clear Dry Btl 355Ml$ 15.99 $ 49.99 Coopers Pale Ale Btl 375Ml$ 16.99 $ 52.99 Coopers Pale Ale Btl 12*750Ml N/A$ 56.99 Coopers Spk Ale Btl 375Ml$ 18.99 $ 57.99 Coopers Spk Ale Btl 750Ml N/A$ 61.99 Coopers Stout Btl 12*750Ml N/A$ 63.99 Coopers Stout Btl 24*375Ml$ 19.99 $ 62.99 Crown Reserve Lager 750Ml N/A$ 89.99 Fat Yak Pale Ale 330Ml$ 18.99 $ 64.99 Hahn Super Dry 700Ml N/A$ 51.99 Hahn Super Dry Btl 330Ml$ 15.99 $ 45.99 Hef German Wheat
    [Show full text]
  • Grow Hops! WINE TASTING EVENTS!
    Keystone Homebrew Supply Newsletter WINE TASTING EVENTS! Everyone is Invited! May 19th Sunday 3PM - 6PM & June 9th Sunday 3PM - 6PM Rain or Shine Home vintners come share your wine with other wine makers. All wines made from Grapes, Juices, Fruits, Kits, Meads and Ciders are welcome. Everyone who brings wine gets a $5.00 coupon to Keystone Homebrew Supply. We’ll provide cheese and crackers! Haven’t made your own yet? Come anyway and try some. Spring Winemaking The Best Grapes - Frozen Peter Brehm Vineyards in California gets the best grapes and juice for the Home vintner anywhere. Napa Cabernets, Chardonnays from Caneros, Old vine Zinfandels... Peter personally determines when to harvest the grapes and oversees their processing. Each batch is tested and frozen at the peak of ripeness preserving all their fine qualities until you personally defrost them. The best is never the cheapest and these grapes may seem expensive but when you compare the cost of the wines made by world class wineries using the same grapes you will get, a better bargain cannot be found. Check out the Brehm vineyards web site www.Brehmvineyards.com and determine the types of frozen grapes(red) and juice(white) you want and their availability. Your price is $10 per bucket (shipping expenses) over the sale price on the Brehm web site. Also check out the “Grape Beginnings” wine kits, these are formulated so that you can make great wine with directions from an experienced winemaker. Supplies are limited and are selling out fast because of the their spring sale, so check their web site and call us today so that we can reserve your order.
    [Show full text]
  • 2012 Catalogue of Results Proudly Conducted By
    2012 Catalogue of Results Proudly conducted by 2012 Catalogue of Results The Royal Agricultural Society of Victoria Limited ABN 66 006 728 785 ACN 006 728 785 Melbourne Showgrounds Epsom Road Ascot Vale Victoria 3032 Telephone +61 3 9281 7444 Facsimile +61 3 9281 7592 www.rasv.com.au List of Office Bearers As at 01/05/2012 Board of Directors S. C. Spargo (Chair) D. Pollett Hodgson (VIce Chair) I. I. Bucknall D. S. Chapman M. J. Coleman A. J. Hawkes N.E. King OAM G. J. Phillips J. A. Potter P. J. B. Ronald OAM President S. C. Spargo Vice President D. Pollett Hodgson Chief Executive Officer M. O’Sullivan Industry Advisory Group P. Manders ( Chief Judge) B. Taylor B. Rogers C Badenoch L. Ryan P. Aldred Competition Manager Michael Conolly T: +61 3 9281 7473 E: [email protected] University Of Ballarat PO Box 663 Ballarat Victoria 3353 Australia Telephone 1300 225 527 Facsimile +61 3 5327 9855 www.ballarat.edu.au Vice Chancellor Professor David Battersby Contents Report on Entries 4 2012 Judging Panel 4 2012 Trophy Winners 6 2012 Sections and Classes of Entry 9 Exhibitors List 54 2 20 Years Celebrated with AUSTRALIAN INTER NATIO AIBA’s Collaborator NAL B EER AW ARDS In celebration of the AIBA’s 20th Anniversary a commemorative beer was produced, ‘Collaborator.’ AIBA 20 TH 2011 AIBA champion trophy brewers, Brendan Varis ANNIVERS ARY BREW from Feral Brewing and Andrew Ong from 2 Brothers Brewery came together to create this limited edition brew, the brewers have termed an Australian Brown Ale.
    [Show full text]
  • A Bitter Past: Hop Farming in Nineteenth-Century Vermont
    A Bitter Past: Hop Farming in Nineteenth-Century Vermont The history of hops in Vermont is not only a history of an agricultural crop, but also a cross section of social and cultural history. BY Adam Krakowski think I have asserted heretofore, there were more hops raised in I the town of Hydepark than the rest of the county. Hops had been so profitable for a few years, that many new yards were planted in the spring of 1851, which would produce a crop the present fall, which has been very abundant, and the hops well cured; the prices have ranged 16 to 18.5 cents per pound. The quantity raised is over eighty-three tons; the amount of money from the raising of hops brought into our town is over twenty- eight thousand dollars. Many more are commencing the business, and the probability is, that in a short time the price will be reduced to six cents per pound, as has been the case here once before, when all but a few threw up the business. Ariel Hunton Hyde Park, Vermont Nov. 20, 18521 he current craft brewing movement has seen a successful rise in the last two decades, leading to the start of numerous artisan breweries throughout the United States. In the case of Vermont, nearly all the raw materials for their operation are imported into the state. Just over a hundred years ago, the opposite was true. Halfway through the nineteenth century Vermont was the second largest pro- . Adam Krakowski is a decorative arts conservator in Quechee, Vermont.
    [Show full text]
  • Commodities, Culture, and the Consumption of Pilsner Beer in The
    Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 A dissertation presented by Malcolm F. Purinton to The Department of History In partial fulfillment of the requirements for the degree of Doctor of Philosophy In the field of History Northeastern University Boston, Massachusetts August 2016 1 Empire in a Bottle: Commodities, Culture, and the Consumption of Pilsner Beer in the British Empire, c.1870-1914 by Malcolm F. Purinton Abstract of Dissertation Submitted in partial fulfillment of the requirements for the degree of Doctor of Philosophy in History in the College of Social Sciences and Humanities of Northeastern University August, 2016 2 Abstract The Pilsner-style beer is the most popular and widespread beer style in the world with local variants and global brands all competing in marketplaces from Asia to Africa to the Americas. Yet no one has ever examined why this beer and not another was able to capture the global market for malt beverages. This is important from the point of view of the study of beer as a commodity, but its greater importance is in the way the spread of the Pilsner style serves as a visible, traceable marker for the changes wrought by globalization in an age of empire. Its spread was dependent not only on technological innovations and faster transportation, but also on the increased connectedness of the world, and on the political structures like empires that dominated the world at the time. Drawing upon a wide range of archival sources from Great Britain, Germany, Ireland, and South Africa, this study traces the spread in consumption and production of the Pilsner in the British Empire between 1870 and 1914.
    [Show full text]