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
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Winners by Brewery
10 Barrel Brewing Co Boise Medal Entry Category Bronze All American Brown 9C - American-Style Brown Ale Bronze Cynical 9F - Cascadian Style Dark Ale 10 Barrel Brewing Company -Bend Medal Entry Category Gold Joe 7D - American-Style India Pale Ale Silver German Sparkle Party 11A - Berliner-Style Weisse Silver Cucumber Crush 17C - Vegetable or Field Beers Bronze Californication 15A - California Common 10 Barrel Brewing-Portland Medal Entry Category Silver Ginger Saison 17E - Herbed/Spiced Alaskan Brewing Company Medal Entry Category Bronze Smoked Porter 16B - Smoke-Flavored Beer Altitude Chophouse and Brewery Medal Entry Category Gold Looking Glass 10B - English-Style Old Ale Angry Hanks Medal Entry Category Silver Frost killer 8F - Scottish-Style Export Angry Orchard Cider Company Medal Entry Category Gold Angry Orchard Cinnful Apple 19C - Specialty (Flavored) Ciders Silver Angry Orchard Ginger 19C - Specialty (Flavored) Ciders Bronze Angry Orchard Muse 19C - Specialty (Flavored) Ciders Anheuser-Busch, LLC Medal Entry Category Gold Michelob Ultra 1A - American-Style Light (Low-Calorie) Lager Gold Landshark 1C - Latin American- or Tropical-Style Lager Gold Bud Ice 1D - American-Style Malt Liquor or Ice Lager Gold Busch Signature 3A - American-Style Amber Lager Gold Busch NA 14 - Non-Alcoholic Beers, Lager or Ale Bronze Montejo 1C - Latin American- or Tropical-Style Lager Bronze Busch Ice 1D - American-Style Malt Liquor or Ice Lager Bronze Stella Artois Lager 2D - Dortmunder/Export Bronze Budweiser Black Crown 3A - American-Style Amber Lager -
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 -
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. -
Green Brewing: Part One
Portland State University PDXScholar Business Faculty Publications and Presentations The School of Business January 2009 Green Brewing: Part One Madeleine E. Pullman Portland State University, [email protected] Follow this and additional works at: https://pdxscholar.library.pdx.edu/busadmin_fac Part of the Business Commons Let us know how access to this document benefits ou.y Citation Details Pullman, M. (2009) "Green Brewing: Part One. Beer Northwest Magazine, Fall, p.56-60. This Article is brought to you for free and open access. It has been accepted for inclusion in Business Faculty Publications and Presentations by an authorized administrator of PDXScholar. Please contact us if we can make this document more accessible: [email protected]. greenbrewing part one solar panels at lucky lab brewery, portland, or 56 BEERnorthwest FALL2009 greenbrewing by Mellie Pullman Similar to their fellow Northwest resi- dents, most brewers would consider environmental sustainability a per- sonal value. From purchasing ingre- dients to packaging and storing the finished product, brewers and brew- ery owners are faced with numerous decisions that significantly affect the environment. The vast majority of breweries reduce their environmental impact by doing things like recycling their spent grains to local farmers for animal feed rather than dumping them in a land fill, or by utilizing so- lar panels to help generate electricity. Brewery owners and operators are continuously scrutinizing their opera- tions to see what additional steps can be taken to lessen their environmen- tal impact. So, why focus on reducing the brewery’s environmental impact? “I spend most of my free time snowboarding, cycling, and hiking; the devastation that man is reeking upon the planet has to stop,” stresses Christian Ettinger, owner and brewmaster of Hopworks Urban Brewery in Portland. -
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. -
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. -
GABF12 Floorplan.Ai
GREAT AMERICAN BEER FESTIVAL® MAP REGIONSREGIONS WATER STATIONS CAN BE FOUND AT EVERY COLUMN PACIFIC MID WEST SOUTHEAST PACIFIC NW NEW ENGLAND SOUTHWEST RECYCLE! RESTROOMS MID ATLANTIC MOUNTAIN LOOK FOR THE ZEROHERO TENTS THROUGHOUT THE HALL FARMM TO VIP Lounge TABLELE RESTROOMS FIRST AID MORE RESTROOMS OUTSIDE ON DOCKS PAVILIONILIONN ENTRANCERANCE 18 19 18 34 10 11 12 13 14 1155 16 17 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 T GREAGREAT NORTHERNNORTHERN BREWINGBREWING COMPANYCOMPANY P WHITEFISH,WHITEFISH, MONTMOANAANNTA L H D 9 8 7 6 5 4 3 2 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 18 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 18 1 1 1 19 1 17 18 36 18 18 35 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 Brewers Association presents the 7th Annual 24 GREAT AMERICAN BEER FESTIVAL® 13 14 15 16 17 18 19 20 21 22 23 K G C PRO-AMAM 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 support your local brewery guild pavilionvilion COMPETITIONCOMPETIOMP TION 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 S 1 O 19 17 17 12 11 10 9 8 7 6 5 4 3 2 17 16 15 14 13 12 11 10 9 8 7 6 5 4 3 2 1 18 1 144 156 152 136 137 142 143 145 159 iety can e Soc ® 141 1588 AmericanAmeri Cheese Society Chees 154 151 150 135 -
NABA2010-Winnersbycategory
Dashboard Entries Flights Reports Settings Quick Search 1A - Bavarian Style Hefeweizen - Final Round Howe Sound Brewing 1A-Bavarian Style Gold Squamish, BC, Canada King Heffy Hefeweizen(424) Company Hefeweizen 1A-Bavarian Style Silver Nebraska Brewing Company Papillion, NE EOS Hefeweizen(1010) Hefeweizen 1A-Bavarian Style Bronze Braverei Aying Munchen, Bavaria Ayinger Brau-Weisse(49) Hefeweizen 1B - Dunkel Weizen - Final Round Samuel Adams Gold Boston Beer Company Boston, MA 1B-Dunkel Weizen Dunkelweizen(479) Silver Anheuser-Busch Inc St. Louis, MO Michelob Dunkelweisse(1003) 1B-Dunkel Weizen Bronze Idaho Brewing Company Idaho Falls, ID Dunkleweizen(586) 1B-Dunkel Weizen 1C/D/E - Weizen Beers - Final Round Howe Sound Brewing Gold Squamish, BC, Canada King Heffy Hefeweizen(534) 1D-Weizen Bock Company Silver Capital Brewery Co., Inc. Middleton, WI Weizen Doppelbock(1137) 1D-Weizen Bock Howling Wolf Bronze Grand Teton Brewing Co. Victor, ID 1D-Weizen Bock Weizenbock(167) 2A - Kolsch - Final Round Gold BJ's Restaurant & Brewery Chandler, AR Brewhouse Blonde(194) 2A-Kolsch Silver Pelican Pub Brewery Pacific City, OR Kiwanda Cream Ale(565) 2A-Kolsch Bronze Wasatch Brewpub Park City, UT Summer Twilight(547) 2A-Kolsch 2B - Alt - Final Round C B Potts- Gold Broomfield, CO Highwater Ale(430) 2B-Alt WestminsterBroomfield Red Lodge Ales Brewing Silver Red Lodge, MT Glacier Ale(100) 2B-Alt Company Samuel Adams Boston Bronze Boston Beer Company Boston, MA 2B-Alt Ale(662) 3A - Munich Helles - Final Round Gold Grand Teton Brewing Co. Victor, ID Au NatureAle(1088) 3A-Munich Helles Silver Caldera Brewing Company Ashland, OR Caldera Helles Lager(673) 3A-Munich Helles Ram Restaurant and Bronze Boise, ID Bottle Rocket Lager(107) 3A-Munich Helles BreweryBoise 3B - Bohemian Pilsner - Final Round C B Potts- Gold Broomfield, CO Pilsner Noelle(541) 3B-Bohemian Pilsner WestminsterBroomfield Sierra Nevada Brewing Sierra Nevada Silver Chico, CA 3B-Bohemian Pilsner Company Summerfest(853) Bronze Hoppers Grill & Brewing Co. -
Ingrain's Vision Is to Transform Brewers' Spent Grain, a Waste Product Of
Eco-Entrepreneurship Project Final Report Bren School of Environmental Science & Management University of California Santa Barbara Spring 2016 1 InGrain’s vision is to transform brewers’ spent grain, a waste product of beer production, into sustainable packaging and brand differentiating materials for the craft beer industry. U.S. Craft breweries are booming: in 2014 alone, craft production rose 18%, and hundreds of new facilities are established each year. While a boon for the industry, this growth also means breweries are having a larger impact on the environment: more production leads to an increase in demand for paperboard packaging made from virgin wood pulp. We propose to close the industry loop on breweries’ waste generation by using one waste product– spent grain– as an input for the other — paperboard packaging. Breweries are major consumers of disposable paperboard goods– packaging, paper goods, and promotionals. Our market research suggests that this packaging does far more than safely move product from point A to point B: breweries rely on their six-pack holders and coasters to attract customers and develop their brand identity. This identity is crucial in an increasingly crowded craft beer market whose consumers tend to value a compelling story. Therefore, any packaging that distinguishes a brewery as more genuine, more committed is an advantage in the craft market. InGrain packaging and coasters have the ability to make manifest a brewery’s commitment to closed-loop production practices, sustainability, and community. 2 The InGrain Team TERRA ALPAUGH CAMERON DUNNING TALIA IBARGÜEN Cornell University - BA History UCSB - BA Business Economics Northeastern University - BS Pepperdine School of Law - JD Environmental Science and Graduate Specialization: Wildlife Biology Energy and Climate Graduate Specialization: Coastal Marine Resource Graduate Specialization: Management Corporate Environmental Management After a decade away exploring He is originally from the San Talia is originally from Rainbow New York, Wyoming, and Beijing, Francisco Bay Area. -
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. -
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. -
Innovation in Action—Microgrids and Hybrid Energy Systems
S. HRG. 115–37 INNOVATION IN ACTION—MICROGRIDS AND HYBRID ENERGY SYSTEMS FIELD HEARING BEFORE THE COMMITTEE ON ENERGY AND NATURAL RESOURCES UNITED STATES SENATE ONE HUNDRED FIFTEENTH CONGRESS FIRST SESSION JUNE 10, 2017 ( Printed for the use of the Committee on Energy and Natural Resources Available via the World Wide Web: http://www.govinfo.gov U.S. GOVERNMENT PUBLISHING OFFICE 25–978 WASHINGTON : 2018 COMMITTEE ON ENERGY AND NATURAL RESOURCES LISA MURKOWSKI, Alaska, Chairman JOHN BARRASSO, Wyoming MARIA CANTWELL, Washington JAMES E. RISCH, Idaho RON WYDEN, Oregon MIKE LEE, Utah BERNARD SANDERS, Vermont JEFF FLAKE, Arizona DEBBIE STABENOW, Michigan STEVE DAINES, Montana AL FRANKEN, Minnesota CORY GARDNER, Colorado JOE MANCHIN III, West Virginia LAMAR ALEXANDER, Tennessee MARTIN HEINRICH, New Mexico JOHN HOEVEN, North Dakota MAZIE K. HIRONO, Hawaii BILL CASSIDY, Louisiana ANGUS S. KING, JR., Maine ROB PORTMAN, Ohio TAMMY DUCKWORTH, Illinois LUTHER STRANGE, Alabama CATHERINE CORTEZ MASTO, Nevada COLIN HAYES, Staff Director PATRICK J. MCCORMICK III, Chief Counsel BRIANNE MILLER, Senior Professional Staff Member & Energy Policy Advisor BENJAMIN REINKE, Professional Staff Member ANGELA BECKER-DIPPMANN, Democratic Staff Director SAM E. FOWLER, Democratic Chief Counsel BRIE VAN CLEVE, Democratic Professional Staff Member (II) C O N T E N T S OPENING STATEMENTS Page Murkowski, Hon. Lisa, Chairman and a U.S. Senator from Alaska ................... 1 Cantwell, Hon. Maria, Ranking Member and a U.S. Senator from Wash- ington ...................................................................................................................