Confused by the headline?
A few weeks ago I wrote an article for Craftbeer.com about the growing trend of nano breweries in the United States.
It was a lot of fun to write and I think it was well received.
On Thursday, friend of the Beer Briefing Julia Herz sent me an email with a link to an article in the Pittsburg Post-Gazette on the rise of nano-breweries in the Keystone State.
Reporter Bob Batz Jr. does a nice job featuring a few of the nanos in the state, including Beaver Brewing Co.
Then, he writes this:
In an article just published on the Brewers Association’s craftbeer.com site, John Holl notes that nanobreweries, “sometimes referred to as pico breweries, or bucket breweries,” don’t even aim to grow big in size and distribution range. Some established brewers are starting nano operations as ways to carefully expand into other markets, try different things, and/or just have fun. He cites the Coney Island brewhouse of Jeremy Cowan, the proprietor of Shmaltz Brewing Co., whose He’Brew beers are contract brewed. The Coney Island spot, which opened last summer (making funnel cake beer and candy apple ale) and will reopen this summer, brews just one-eighth of a barrel at a time.
I love it! It’s an article quoting an article. Now, I’m mentioning it on the blog.
It’s all about sharing the news about good beer.
Now, we just need to see if we can get someone to write a blog about this blog which is about an article inside an article….
Read Bob’s full story here.
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Samuel Johnson once said, “We are not here to sell a parcel of boilers and vats, but the potentiality of growing rich beyond the dreams of avarice.”
There is a notion that professionally brewing beer can lead to big things. The general public thinks of breweries as hulking factories turning out millions of bottles a year. However, the overwhelming majority of the 1,600 U.S. craft breweries produce much less than 50,000 barrels a year. (One barrel equals about 31 gallons, or 248 16oz pints.) Continue reading
Belgium is the holy land of beer and each year thousands of thirsty pilgrims make the trek overseas to visit the Trappist breweries, fulfill their love of lambics and sample great gueuze. American brewers are regularly among those visitors, there to unwind but also school themselves in the centuries old traditions that are the foundation of beer today.
It seems that the Belgian counterparts are taking notice to what American brewers are doing as well and regularly pay similar visits to see what the less encumbered by tradition folks are up to.
Occasionally, brewers from the two countries will collaborate. These partnerships are still somewhat rare given the collaboration frenzy that American brewers are in the midst of with each other but that makes the end result that more special.
The orange earthy vegetable has earned its place in the glass
Long before he opened for business, Sean Wilson decided he wanted to use local ingredients as often as possible when it came to making his beers. The founder of Durham, North Carolina’s Fullsteam Brewery surveyed the state’s agricultural scene and realized that it was the largest producer of sweet potatoes in the nation. Putting the starchy orange vegetable into a lager just made sense.
Read the full story here.