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Dean Kirkland

Beervana

http://beervana.blogspot.com/

Located in Portland

Last update: April 3rd, 2017 at 04:50 pm

ping: http://ignoregon.com/ping/151

295 post clicks in the past 90 days

A blog about beer. Very good beer. Oregon beer.

The Beervana Blog has moved. This site is no longer actively updated, though I'm not doing an automatic redirect for people who are landing in the archives. Please bookmark the new site and visit it for current content. www.beervanablog.com Thanks--

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On Monday, Cider Riot's Abram Goldman-Armstrong put 63 hectoliters--nearly 60 barrels--of cider in cans for the first time. Yesterday he had a media event at his pub and cidery to introduce Everyday Cider and it made me realize some things have changed since I last checked in on cider. Time for an update. Lest we bury

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At long last, and with surprisingly few nostalgic glances over the shoulder, I am leaving Blogspot forever. Yes, I've embraced parallax scrolling, big, grabby titles, and vivid, full-page photos. Please welcome the new and future site of this here rag: www.beervanablog.com You'll see there are a few upgrades. Principally

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We have a new podcast for your listening pleasure. The main subject is Mexican craft beer, featuring an interview with Enrique Aceves-Vincent Ramirez of  Guadalajara’s Loba Brewing. We talk about the Mexican market, what it's like getting started there, and where things may be headed. A great primer for those of you inte

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Brewer vignettes feature quotes from brewers I picked up in my travels around the world. On the origins of Pannepot, the brewery's flagship. “I heard that in my family, there were homebrewers at the time—100 years ago. The women were the brewers because the men were at sea to catch herrings. The women made beer in the

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My journey into cervezas artesanales--Mexican craft beer--began at Societe Brewing in San Diego. I'd just flown in from Portland, and Hector Ferreira thought it would be a shame to miss one of San Diego's bounty when so many were at hand. This turned out to be a better metaphor than I imagined; it's impossible to imagine th

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A new title has elbowed its way onto the increasingly-crowded beer section at your local bookseller: The Secrets of Master Brewers, my latest book. It is, foremost, a guide to homebrewing. But it's not just a brewing manual. The idea behind the book was to introduce the idea of national tradition, this notion that people wh

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Yesterday afternoon, those of us who were still around following the Ensenada Beer Fest made a couple stops. Hey, what else would you expect beer people to do? The second—and for me, final—stop was at Baja Brews, a “colectivo” where several breweries are on hand pouring their beers. Imagine a food court, but with br

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I send my dispatch today from under the sunny(ish) skies of Ensenada, Mexico. There's an annual craft beer festival down here that has grown to become one of the more important dates on the annual calendar. Over a hundred breweries will be pouring beer on Saturday and as a lead-up there is a series of talks and lectures

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In one week's time, my latest book will officially be published: The Secrets of Master Brewers from Storey Publishers. Next Thursday, March 23rd, the book launches at a very cool event in Hood River, where I've sagely arranged to have Josh Pfriem, Matt Swihart (Double Mountain), and Jason Kahler (Solera) join me in a panel

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Follow-up posts are like newspaper corrections: only a tiny percent of the people who saw the original error will ever notice the correction. Nevertheless, the conversation following that post along with Stan Hieronymus' comments convince me there's another juicy bite to be had from this apple. I erred in using Zoiglhaus a

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Yesterday afternoon, San Francisco's Speakeasy Brewery shuttered their doors. A tweet came out followed by this announcement: "Speakeasy Ales & Lagers has been forced to immediately cease brewing, packaging, and tap room operations at their San Francisco brewery for an indefinite period of time. Difficulty s

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Over the course of the coming year, I hope to post these kinds of things from time to time. Below is a short audio clip of Kurt and Rob describing their first sale. It captures the rawness of experience, both of young brewers and also bars used to dealing with familiar distributors, but also of a different time in Portland.

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For the most part, modern beer is a European expression. The styles available in nearly every commercial setting issue from a handful of countries in a plot of land that would fit inside California. So any time an American or New Zealand or Japanese company makes a beer, they are (pick one) borrowing from, referring to, or

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Brewer vignettes feature quotes from brewers I picked up in my travels around the world. “I was an avid homebrewer, starting back in 1969, and brewed through the seventies and ran a homebrewing supply store that I founded in 1976. I had brewed a range of pale ales and when we were thinking about starting the brewery I wa

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Yesterday afternoon, I tansferred two half-batches of beer to into kegs. They contained a pale ale--and an experiment. One had been infused with two ounces of Simcoe hops (pellets), one two ounces of Yakima Chief's soon-to-be-released hop product called lupulin powder from Simcoe hops (backgrounder here). The notion is

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Scientists long ago figured out the mechanism through which hops turn beer bitter: the alpha acids in the lupulin glands become isomerized over the boil--a process that allows the bittering compounds to become soluble. There's a mathematical curve that demonstrates the process, and the amount of bitterness is a direct funct

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The Oregon Beer Awards were handed out last night, and there were a few surprises. The first came when Wolf Tree (Seal Rock) won the first gold medal. Wait, who? That happened several times throughout the night, as obscure breweries took home medals: Freebridge (the Dalles), Back Pedal (Portland), Salem Ale Works, and Wil

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Each year, General Distribution's Jim Fick closely tracks the sales of Oregon beer in Oregon, and he very graciously forwards me the spreadsheet with the numbers. Frustratingly, the OLCC, which tracks these numbers, has gotten fairly lax and the figures aren't terribly reliable. One obvious example is that they somehow do

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If you were to name the four or five hottest breweries right now, measured in beer geek coolness points, Boston's Trillium Brewing would have to be on that list. They are makers of many different types of beer, but are famous for being one of the charter members of the New England IPA movement, with all the requisite rarity

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Periodically--too infrequently, if you want my opinion--a friend of the blog will feel inspired to send me beer from their distant location. When breweries send me beer, I make no promises to review or ever even comment on them (though I will drink them; I'm not a halfwit), but when a person spends hard-earned cash to purch

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We have a very special episode of the Beervana Podcast for you this week, and I want to tease it by quoting from a section of the interview. Patrick and I visited the labs and brewery of Tom Shellhammer, who is a professor of fermentation science at Oregon State University and one of the world's leading hops researchers. Be

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Bird of death. Pete Dunlop has an excellent but alarming post in which he warns: AB is quietly implementing a plan designed to bury independent craft brewers. And they might just pull it off... You might not know it, but the High End kicked ass in 2016, a pretty lousy year for craft beer. The High End's growth rate

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Yesterday, the President of the United States stood before the press and told them: "We got 306 because people came out and voted like they've never seen before so that's the way it goes. I guess it was the biggest electoral college win since Ronald Reagan." This was for an election in which he received fewer vo

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(l-r) John Foyston, Dick Ponzi, Carlos Alvarez Over at Willamette Week, Matthew Korfhage has an article about Oregon's tightening beer market. The story is an Oregonized version of one we've seen applied to the national market a number of times over the past couple years. Thumbnail: in a tightening market, it's harder for

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No beer sounds better on paper than a fruit stout--and that's where I first encountered the idea. It appeared in the recipes section of Charlie Papazian's classic Complete Joy of Homebrewing (in print since 1976!), and seemed so obvious. What goes better with cherry than chocolate? Alas, no beer more often fails to live up

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The view from The Horn in Depoe Bay The Oregon Coast is slowly filling out its compliment of breweries. In the near future, it should be possible to drive Highway 101 from Astoria all the way to Brookings and get a beer from a brewery in every town along the way. I have driven a chunk of that coast this winter (by far th

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Brewer vignettes feature quotes from brewers I picked up in my travels around the world. Two unrelated quotes today from Michael Schnitzler, the Weihenstephan-trained owner of Hausbrauerei Uerige. To go with them, I'll show you two photos, one of Michael, and one of the brewery. It contains, as you will see, one of the mor

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I like bright beer and I cannot lie... What humans prize is inversely proportional to what is common. Is this a need to desire what others don't have? Do we have a gene that tells us the rare is useful to survival? Whatever the reason, it's an iron law, and one we follow, in the manner of self-parody, back and forth acros

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(l-r) Angel Marquez, Ray Widmer, and Kurt Widmer Over the past month, I have been interviewing people for my current project about the Widmer brothers. Their story arc spans thirty-odd years, but a good chunk of that has happened at the current facility (in different forms) on North Russell Street. As a consequence, a lo

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