Cask & Vine’s What’s On Tap: We review 2014!
We spent some quality time with Andy Day from Cask and Vine and Ken Fajens of Charmlab.com revisiting 2014. We discuss some of the guests over the previous year, and what we liked and maybe didn’t like from the show. We are looking forward to an amazing 2015!
Bert’s Better Beers’ Draft Pick of the Week:
1. Supplication from Russian River Brewing Co.
2. 2009 Bigfoot Barleywine Style Ale from Sierra Nevada Brewing Co.
3. Mastermind Double IPA from Fiddlehead Brewing Co.
4. Anna from Hill Farmstead Brewery
5. Barn Raiser from White Birch Brewing
Listen to hear our reviews!
Kettle to Keg’s In the Kettle: Crown vs. Cork and Caging your bottles.
1. Sun King Brewing cuts off distribution due to state beer limit
INDIANAPOLIS (WISH) — Sun King Brewing announced Friday they will cut ties with distributors outside Central Indiana.
Co-founder Clay Robinson said the brewery is nearing its production limit for the year in accordance with Indiana law. Now Robinson and the rest of the Indiana Brewers Guild are asking legislators to change those restrictions.
Grabbing a cold brew at Sun King Brewing is one of the hottest things to do on a Friday evening. The tasting room is often elbow-to-elbow. Sun King said it’s one of the perks of being a small brewer.
The popularity of the local beer created a need for more beer. However, increased brewing is butting up against state law regulating beer production.
“As we brew beer day in and day out, it equates to about 30-thousand barrels of beer, which makes us realize that we can’t make anymore beer… at least legally,” Robinson said. READ MORE
2. Founders Brewing Co. Sells Partial Ownership to Spanish Brewer Mahou San Miguel
GRAND RAPIDS, MI—Founders Brewing Co. has announced a partnership with Mahou San Miguel, who is coming on as a minority investor with 30% ownership in the brewery.
The partnership will help Founders grow through Mahou’s international distribution network to access the emerging craft beer community around the world. Founders and Mahou are focused on long-term strategic growth, with a commitment to brand longevity and product quality. “Founders will remain Founders,” with continuity in their recipes, processes, facility and staff.
“We knew that taking on a partner was the necessary, responsible thing to do for the future of Founders because it would open up new doors for growth as well as ensure our legacy for years to come,” said CEO and Co-Founder Mike Stevens. “We spent a long time determining who would be the best partner to help us grow Founders while staying true to our beers and our culture. Mahou shares our family values and a commitment to their communities; they also believe in the importance of long-term partnerships. We are honored to be working with a brewer that commands so much respect.” READ MORE
3. Beers Americans No Longer Drink
Shipments of Miller High Life declined by 21.2% between 2008 and 2013, from more than 5 million barrels to 4 million barrels last year. High Life, known for its tagline as “The Champagne of Beers,” has been in production since 1903, although during prohibition the brand was used to market non-alcoholic drinks. While the brand is now over 110 years old, ownership of Miller Brewing has changed hands several times. In 1970, Miller was bought by cigarette maker Philip Morris. In 2002, Philip Morris, now called Altria, sold most of its stake in Miller to South African Breweries, which then changed its name to SABMiller. In 2007, SABMiller and Molson Coors Brewing merged their U.S. operations in a joint venture called MillerCoors.
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4. Secrets of the Best Brewers
I’d hope that virtually all professional brewers understand the basics: sanitation, hitting target gravity, pitching rates, fermenting temperature, taking detailed notes etc. Then what is it that separates the breweries that consistently release delicious beers, from those that are reliably mediocre? Is it simply recipe design? Equipment? There is no single path, but talking with brewers I respect over the last few years, some commonalities emerge.
Great brewers tend to:
1. Develop their palates. They drink great beers in the best possible condition, ideally at breweries and brewpubs. They drink with other talented brewers frequently, but in moderation (blow-out tastings and festivals are fun, but what are you really learning from an ounce of beer #15?).
2. Find flavor combinations in beers, beverages, foods, history, and other experiences. They don’t mimic, but rather find inspiration from others’ beers. Few great beers are “clones,” but many do start as reinterpretations or riffs. Great brewers dissect the beers they enjoy. Some talk to the brewer to gain specific process information, others take their own approach. READ MORE