Search

The article from Craft Beer & Brewing Magazine features an interview with Sam Richardson, the cofounder and brewmaster of Other Half Brewing in Brooklyn, New York. Richardson discusses the evolution of their popular IPA, Broccoli, highlighting the deliberate hop selection process and brewing techniques used to create the beer. He also touches on the changing landscape of craft beer culture, emphasizing the importance of customer education and maintaining consistency in their beer offerings across multiple brewery locations. [Extracted from the article]

Copyright of Food-Service is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

"Brewed Bliss: Bellingham Beer Week" is an annual event in Bellingham, Washington, that celebrates the city's craft beer scene with tastings, events, and community gatherings. With over a dozen breweries, including Boundary Bay and Aslan Brewing, Bellingham is a hub for craft beer enthusiasts. The week-long festivities also include brewery tours, beer-pairing dinners, and unique events like the Brews Cruise and Downtown Pub Crawl. Visitors can also explore the city's historic district, nearby mountain trails, and waterfront views. For more information on the 2025 dates and events, visit bellinghambeerweek.com and plan your visit to Bellingham at bellingham.org. [Extracted from the article]

Five years ago, CO2 recovery in small breweries was both economically unviable and technically impossible, but Dalum Beverage Equipment Aps, Søndersø, Denmark eliminated both obstacles and have been installing their CO2 recovery units to craft breweries left, right and centre. This article covers in detail the technological innovation the company has successfully implemented in a very short time. [ABSTRACT FROM AUTHOR]

The article "MACARON MASTERCLASS: Learn to craft these sweet delights from the very best teachers" in France Today discusses a culinary class at Alain Ducasse's École Ducasse in Paris, focusing on the art of making macarons. The class offers participants an immersive experience to learn the secrets of crafting perfect macarons under expert guidance. The article also mentions other food and drink highlights in France, such as Bretons' high butter consumption and the award-winning chocolatine near Toulouse. [Extracted from the article]

Copyright of Brauwelt Español is the property of Fachverlag Hans Carl GmbH and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article provides information on innovations in the field of beer market in France including installation of large number of breweries, launching of new brand and dynamism of brewers. Topics include patented dealcoholization process, use of elderflower, cranberry and rosemary and with no added sugars and no sweeteners.

The net closure rate of independent breweries in the UK has slowed during the third quarter of 2024, with some regions experiencing an increase in brewery openings. The total number of active UK breweries now stands at 1,721, showing a decrease from the previous quarter. Challenges such as high taxation and rising raw ingredient costs are affecting small independent breweries, highlighting the importance of supporting local breweries to keep them thriving. [Extracted from the article]

Copyright of Lebensmittel Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Lebensmittel Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Lebensmittel Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The article focuses on several strategies adopted by lambic brewers in Belgium such as René Magritte for making beer. It mentions that unusually shaped double-vat, stainless-steel coolship is just outside the brewery doors, beneath an overhanging roof, suspended in a wooden-frame loft. It also mentions that brewers find fellow fans and gush over certain brewers or blenders on social media.

The article offers information on various breweries. It informs on the statement of Nick Bush, the director at Drifter Brewing Co. located in Cape Town, South Africa on ocean bear prepared by the brewery; statement of Brewer Michael Detar of Liberty Lake, Washington-based Hidden Mother Brewery on tree beer made by the firm; and Sam Calagione, the founder of Dogfish Head Craft Brewery in Milton, Delaware on ingredients used by them in beer.

The article offers information on traditional Belgian lambic fermentation method of making beer. Topics discussed include brewer Raf Souvereyns's Bokkereyder lambic brand that offers distint blending tradition in winemaking techniques, Lambic blending as a time-honored tradition in Belgium and Belgian brewery Drie Fonteinen that has existed as a blender for long time.

The article discusses the lager brewing traditions in the Franconia region in Germany. Topics discussed include the region being the richest in the world in terms of the number of breweries, the process of decoction of beers and brewer Stefan Zehendner's brewing efforts. It offers information on the beer styles in the region starting from smoked beers to Märzens and outlines the recipe for the Oberfränkisches Lagerbier beer.

Sharp's Brewery, the maker of Doom Bar, has released a new beer called Twin Coast Session Pale Ale. The beer is a 3.9% ABV cask pale ale that pays tribute to the different coastlines in Cornwall. The brewery's pilot plant allows the team to develop and test new ideas, resulting in over 50 beers being produced. Twin Coast is now available nationwide and has already seen high demand. The brewery encourages innovation and creativity through in-house competitions, and they will be announcing activities to celebrate their 30th anniversary. [Extracted from the article]

Everards Brewery, winner of the Best Brewing Pub Company at the 2024 Publican Awards, has successfully transformed its Leicestershire family business by scaling down its brewing operation and focusing on selling its beers through its own tenanted estate. Under the leadership of managing director Stephen Gould, the company has achieved its goals through careful planning and implementation, strong communication, and a commitment to understanding the needs of its pubs and customers. Everards has experienced volume growth and has proven its ability to combine heritage with bold ambition, securing its future as a family brewer. [Extracted from the article]

The article offers information on Shaun Berns of MORE Brewing Co. located in Chicago, Illinois, and his excellence of making good beer. Topics discussed include experience of Berns in working at the RAM Restaurant & Brewery, his experiments with beer styles at MORE such as New England–style India pale ale (IPAs) and pastry stouts, and recipe for making Villa Pils beer by MORE Brewing Co.'s Shaun Berns.

The article offers information on Suarez Family Brewery located in Albany, New York, as one of famous destination for beer lovers. Topics discussed include brewer and owner Dan Suarez who has been practicing homebrewing for long, his views on his aim of making simple beer possible which is all about technique and process, and recipe of making classic Modern Saison at Suarez Family Brewery.

The article offers information on the Civil Society Brewing Co. brewery in Jupiter, Florida and connecting with other brewers. Topics discussed include views of cofounder Karl Volstad on molding beers around hops; Civil Society Fresh India pale ale and its homebrew recipe by cofounder Karl Volstad; and using various London Ale yeasts for collaboration beers and one-offs.

The data suggest that while closings have stayed fairly steady as a percentage of overall operating breweries, the rate of new openings has been declining at a relatively consistent pace. GRAPH A new year-end report from the Brewers Association sheds light on the state of U.S. brewery openings and closings in 2022. [Extracted from the article]

Copyright of Lebensmittel Zeitung is the property of dfv Mediengruppe and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As their contribution to this 'farewell-issue' of the SBR our close friends and partners in the Danish Brewers' Association has chosen to contribute with the two short pieces below. The first about a surprising and encouraging statistic on the number of active breweries in Denmark, and the second on the success of the exclusively Danish -- at least as regards the name of the beer style -- phenomenon of 'Classic'. [ABSTRACT FROM AUTHOR]

The article profiles Jonathan Wakefield, owner of street-art decorated brewery J. Wakefield Brewing in Miami, Florida. A background is provided on the homebrewing days of Wakefield. It highlights the success in business and accomplishments of Wakefield including his creation of the beer label Berliner weisse, his style of brewing beer particularly the addition of fruit like peaches and dragonfruit to fermentation, as well as his creation of flavored stouts.

The article discusses several breweries of craft beer in Fort Myers, Florida including Fort Myers Brewing Company owned by Rob Whyte and Jennifer Gratz, Point Ybel Brewing Co. co-owned by Walt Costello and Bury Me Brewing Co. owned by Bill Vaughan. It notes that these breweries are mixing ingredients at various temperatures in private laboratories or brewing rooms. Other breweries featured include Momentum Brewhouse co-owned by Brian Hahn, Naples Beach Brewery and Marco Island Brewery.

The article discusses the growth of British Columbia's (B.C.) independent brewers, as of June 2014. Topics covered include the decreasing share of multinational beer conglomerates in the B.C. beer market and increasing share of the independent local brewers in this market, the challenges faced by some small local brewers in meeting local demand for artisanal beer, and growth plans of midsized local breweries. It also presents data about the biggest independent B.C. breweries.