My sojourn to South Dakota has not given me too many insights into the nature of the national beer scene. The state is in a nascent phase of building a market for local beer; to date there are only 14 craft breweries, and most of them are tiny (one that I know of, Gandy Dancer, is so small and provisional one could debate w
Located in Portland
Last update: September 24th, 2016 at 08:58 am
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A blog about beer. Very good beer. Oregon beer.
You may have noticed that there hasn't been a new Beervana Podcast for awhile. (Surely you were waiting on the edge of your seat!) This has to do with our transition to All About Beer On-Air. We've finally worked out some of the kinks, and we've got one podcast in the can, and one available today. The good news is that we'v
This is a pretty remarkable bit of news:Dad and Dudes Breweria of Aurora, Colorado, has received approval from the Alcohol and Tobacco Tax and Trade Bureau to sell its General
Jargon infects all human enterprise. It's probably a habit of mind that allowed speech to develop--which is a good thing. It also leads to the development of jargon when a group of people in a related field talk to each other long enough. And eventually, it leads to meaningless jargon where words are mere name checks that s
“We’re not masters of anything. We make wort, we don’t make beer. That’s very different; we’ve relinquished control for the most part. The one thing we do control is what goes into the barrel, and what gets blended from the barrel. But even after that, because it’s naturally reconditioned in the keg and bottle,
The beer is 5% ABV and it has 15 IBUs. Existential question: is it an IPA?
I have been remiss in my self-promotion duties in the face of what turns out to be an unexpectedly active September. (Hey, I can hear your groans, you know!) Mark your calendars. Klindt's Books, The Dalles, today, noon-3pmToday, in just tw
The beer market is changing. For years, the craft segment has been all growth, from the tiniest nano to the category leaders (including gray-market craft like Blue Moon and Shock Top). For the first time in a lot of years, that's no longer true. The Brewers Association recently reported that the craft segment had slowed to
Post Updated. Brewers add their comments below.
“There are three different styles of aroma in a Bavarian wheat beer: most of them are very fruity, from the Weihenstephan strain; there’s one that is more neutral; and there are some that are more spicy like the Schneider yeast, spicy-tasting like clove and nutmeg. We are very interested to have the raw mate
See update at the bottom of the post. On Monday, Patrick and I sat down with five women who work in the beer world to learn how far we've come from those babes-in-bikinis ads from the 80s and 90s (podcast to follow). It was an illuminating conversation, because we learned how far things have come--but how
An article in the NY Times Magazine got me thinking. The subject of the piece is Michelangelo's David, which may in time--like all things--collapse into dust. But what caught my eye was not the fascinating backstory of the statue nor the nature of the physics that threaten it, but writer
Maine writer Josh Christie was perusing some old archives today and tweeted out two fascinating articles that illustrate why we should regard current doomy proclamations with some skepticism. They date to the 90s, and were written in a now-defunct weekly. Article one (1994)
Nick Arzner, Block 15 “I literally think about beer all the time. I have a list on my phone of ideas, and those ideas can come from wherever. They can come from even a name; if I think it’s a good name I’ll build a beer around it. It can come from an ingredient; I’ll build a beer around tha
Beer styles, like grammar, are at best uneasy agreements about what is considered "typical." English grammar comes with so many asterisks, exceptions, and disclaimers that it seems to have been invented solely to thwart non-native speakers. Beer styles aren't as bad as that, but the curious fact remains that in several case
A year ago today, sometime around 8pm, I stopped into Powell's Books in downtown Portland and located The Beer Bible on the "new releases" shelves. To my joy, there was only one copy left. Not bad for the first day of sales!
This is worth, barely, a Saturday post. I was just emailing with Zach Beckwith, brewer at Three Creeks, and I was inspired to see just exactly how many IPAs were on tap. I used the not-random selection of taplists available in the right-hand column of this blog. I really do need to add some more of our finer pubs to that li
It is sometimes hard to appreciate the phenomenon of American brewing while experiencing it first hand. It's far more enlightening to travel to Copenhagen or Dublin, as I did earlier this year. In both places, you find good beer bars and breweries that function as perfect facsimiles for the ones you find in the US. From ins
Lew Bryson is tired of IPAs:Speaking as a guy who’s been preaching the beer gospel for over 30 years, I’m feeling short-changed. Damn it, I didn’t put up with the abuse of my co-workers and relatives, or spend
In a few hours, I'm going to peddle over to Zoiglhaus Brewing in the lovely Lents neighborhood of outer Southeast Portland. Patrick and I will settle down with brewer and co-founder Alan Taylor to talk about his long road to establishing that brewery. We'll be looking for universal lessons that come from when you go through