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      News and Brews 23 October 2014




      AMC Village 7
      66 Third Avenue, Manhattan

      Click Here For More Information




      Brewers Association Publishes Beer and Food Course

      —Free Online Curriculum Enhances Use of Craft Beer in Culinary Education—

      Boulder, COOctober 21, 2014 –To better integrate craft beer into culinary curriculums, the Brewers Association—the not-for-profit trade association dedicated to small and independent American brewers—published the Beer & Food Course. Co-authored by chef Adam Dulye, Brewers Association culinary consultant and Julia Herz, craft beer program director at the Brewers Association, the curriculum is the definitive beer and food course for culinary institutions, food establishments, beverage students and beer educators.

      The 60-page digital manual is free to download on—the consumer-facing website of the Brewers Association—and constructed as a five-day course that offers an introduction to the beverage of craft beer, pairing beer with food and how to pour and present beer at the table.

      In addition to lectures and suggested readings, instructors guide students through two tasting sessions of beer styles and a food pairing session. The final day's exam, which is available only to accredited instructors and dedicated educators by request, is a 50-question written exam and instructions for a two-part pairing exam, during which students create a three-course menu, prepare the dishes and select appropriate craft beer pairings.

      “Interest in broadening craft beer knowledge is high, however many of today’s food educators do not know where to access adequate information on beer and food pairing,” said Herz, who also serves as publisher of and a Certified Cicerone®. “This course empowers students and educators to bring the diverse beverage of craft beer into the kitchen and onto the table.”

      Beer enjoys $100 billion in sales in the U.S., compared to $36 billion for wine, yet beer is overshadowed in comparison to wine in education, courses and certifications from today’s culinary institutions.

      “Culinary and hospitality education has long overlooked the intrinsic value that craft beer can provide in relation to food. Fuller-flavored craft brewed beers are so versatile and have so many attributes when it comes to pairing,” added Chef Dulye, a graduate of the Culinary Institute of America and co-owner of The Monk’s Kettle and The Abbot’s Cellar in San Francisco. “The Beer & Food Course is the starting point for educators, chefs and restaurateurs to discover what craft beer can offer.”

      The Beer & Food Course is the latest educational tool from the Brewers Association, which has long promoted beer produced by small and independent craft brewers through various events, content and publications. Visit to download the course and its accompanying resources.      



      Hacker-Pschorr to Release Animator Doppelbock in Limited Quantities 

      LITTLETON, Colo…(Oct. 21, 2014) Long-known in the U.S. for its Weisse and Original Oktoberfest, Munich-based Hacker-Pschorr Brewery has been expanding its U.S. offerings throughout 2014 with a limited-release specialty bier series.

      The fourth and final bier in the series, Animator is available in collectable 16.9oz swing top bottles. It is available to distributors across the U.S. now, and bier fans can expect it to see it on shelves in the coming weeks.

      Among the earliest doppelbocks, Animator is a robust, unfiltered lager that fortifies the body and soul on even the coldest days of winter. Animator possesses a deep mahogany hue and creamy foam crown with a complex palate, which contains notes of chocolate, roast, brown sugar, licorice, apricot, and exotic fruit. “It’s a must-have for any beer aficionado,” says U.S. Brand Manager Charles Stanley.  “Nice bubbles on the tongue, very smooth for a doppelbock. Beer enthusiasts consistently give it high marks overall.”

      Look for the first three releases, Hubertus Bock, Sternweisse, and Oktoberfest, to explore the entire Limited Edition Series. 



      Blue Point Brewery Joins “Movember” in the Fight Against Prostate Cancer



      PATCHOGUE, N.Y. (Oct. 23, 2014) — Blue Point Brewing Company is launching a month-long campaign to raise money and awareness for prostate cancer and other men’s health issues through the international Movember movement. During November each year, Movember is responsible for men growing moustaches all over the world. Blue Point has raised more than $30,000 for the cause over the last couple years.


      The “Smooth Start to Movember” kicks off in the brewery tasting room on Nov. 1 from 2-6 p.m. where Mo Bros can join the brew crew for hot towel shaves provided by Long Island Barber Institute, then enjoy moustache party favors, swag and discounted pints for all participants. Jay Wulff from the podcast Masters of None and manager of Beer World will emcee the event.

      Prizes that will be awarded at the end-of-the-month finale party on Nov. 29 include a flat screen TV, Blue Point beer and merchandise for the team’s Top Fundraiser, Best Overall Moustache, Miss Movember, and other fun categories. The brewery will also match a percentage of total funds raised by team members. 

      Please visit Movember to learn more, register, and join the Blue Point Brewery Movember team to help raise money and awareness for men’s health!



      Send lawyers, guns and money…

      Lucasfilm Is Not a Fan of Empire Brewing’s ‘Strikes Bock’ Beer New York Magazine  -
      Some Jedi mind tricks would be handy about now. Lucasfilm, Disney's arm in control of the Star Wars franchise, has discovered Empire Brewing ...


      It’s not even Thanksgiving folks!

      VIDEO: Christmas Ale tapping at Great Lakes News Channel 5 Cleveland  -
      Great Lakes Brewing Co. announced Christmas Ale will be tapped in the Ohio City Brewpub this morning.


      Will they allow pads?

      Books & Brews unites craft beer enthusiasts with book worms to create a local brewbub WISH-TV Indianapolis  -
      “It’s a great place to reconnect with people,” says Jason Wuerfel, Owner and Brewmaster, Books & Brews. Books & Brews is owned and operated ...


      Does it have a happy ending?

      The stories behind 2nd Story Brewing in Old City  -
      A farmer, a restaurateur and a home-brewer are behind a new brewpub where Triumph Brewing was.


      Hot trube!

      How a Brewing Hobby Became a Business The Wall Street Journal via Yahoo! News  -
      Scott A. Smith has survived as a craft brewer through frugality, humor and improvisation. A decade ago, when Mr. Smith was looking at a ...


      More good news!

      Construction begins on Sycamore brewpub 

      DeKalb Daily Chronicle

      News of Forge Brew House's targeted opening was exciting for DeKalb resident Benjamin Dahl, who prefers drinking craft beers at microbrews, such ...




      There are a few things that anyone can attribute to the fall season- the changing colors of leaves on trees, the smell of crisp air, and the comeback of seasonal craft beers.

      Jon Richards, Cicerone Certified Beer Server at The Greenville Growler Station- - offers his picks for the 10 Best Fall Seasonal Brews:

      Southern Tier Pumking  This one is an imperial pumpkin ale with all of the flavors of a pumpkin pie: big, rich, sweet pumpkin flavor, cinnamon, nutmeg, allspice, creamy vanilla, and even graham cracker crust.  Very limited quantities on this guy, so don't waste time.

      Dogfish Head Punkin For those that don't want all that aggressive pumpkin pie flavor, but still want a light hint of the season,  Punkin is your beer.  It's got a smooth, meaty pumpkin flavor with a little spice, and the light body and sweetness of a brown ale.  A delightfully subtle pumpkin beer.

      Terrapin Pumpkinfest Here’s a brilliant idea: Terrapin Brewing makes an Oktoberfest style beer, and then turns it into a pumpkin beer.  It starts with a forward, but delicate pumpkin and spice flavor and then slides smoothly into a firm, clean and sweet malty backbone, with just enough hops to close out with a dry finish. 

      Victory Festbier  A wonderful Oktoberfestbier; light bodied, but firmly malty with sweet, bready, biscuity notes and a clean finish.  Highly quaffable, and a great gap-bridger for moving your palate from summer toward winter. Get the pretzels and mustard ready!

      Avery The Kaiser  Forget subtle, this is an aggressive Oktoberfest for serious aficionados.  This beer has a big hop presence right up front, and an aggressive malt backbone with big biscuity, caramel malt flavors to help balance down those hops.  It's almost to barleywine strength, but impressively smooth and balanced.  Dangerous because you'll want to have more than one.

      Rogue Hazelnut Brown This award winning beer will be available later in the season- around November 1.  It's a smooth, light bodied brown ale with a distinct, but still quite balanced hazelnut flavor.  Many beers try to achieve a nutty flavor, few do it so well as this one.  Try it with braised pork, or a nutty cheese for the less adventurous.

      Bell's Expedition Stout Fall is the time to start accumulating, and consuming, stouts.  Expedition is built for aging, but ready to go right away for those who can't wait.  It's big and heavily roasted, carrying some dark chocolate and a bunch of espresso as well.  It's a great warming sipper for those cool fall nights looking forward to winter.  And it only gets better the longer you wait. 

      Weyerbacher Insanity Have you ever had the pleasure of slowly sipping cognac with chocolate as you're winding down from a long day?  Well, if you want to substitute anything for the cognac, it's this guy. Insanity starts as a huge, fruity, traditional barleywine, and then gets aged in bourbon barrels.  It's lusciously sweet, and full of bourbon notes which wrap up the sweet, fruity flavors of the barleywine.  It's rich, decadent, smooth, and full of flavor.  Perfect in a snifter for a contemplative retreat into the library or the den.  Don't miss out.

      Stone Double Bastard As the warm weather slips from our grasp and we slide inexorably toward winter, some of us take comfort in knowing beers like this are on their way.  Double Bastard is the imperialized version of Stone's well-known Arrogant Bastard ale, and each November brings us a delightful surprise.  A heavy handed hoppiness dries and balances a big and boozy malt sweetness.

      Highland Cold Mountain Highland has a world class winter warmer that does nothing so much as make you want to go on a hayride. It's a little different every year, but always cleanly malty, sweet like cake, spicy, and full of vanilla with a little bit of cherry for good measure.  It's much lighter on the liver too as it usually checks in under 6%.  For best results, enjoy with friends and a crackling fire on a cool fall night. 


      Pilsner Urquell… Sip, Taste and Brew 

      Hops: Saaz

      Yeast: Saccharomyces Pastorianus

      Malts: Bohemian and Moravian barley malted at the brewery to 60-75% modification.

      Water: Soft local water.

      4.4% abv

      A very thorough study of Pilsner Urquell can be found in an article published by Brewing Techniques called The History and Brewing Methods of Pilsner Urquell.

      The following is Pilsner Urquell as tasted here at …

      For their side of the story try visiting these sites… Just click the following logos…


      HOMEBREWERS: Try your hand a brewing your own Pilsner Urquell clone…



      Newman Brewery Redux

      Once upon a time, 14 January, 2013 to be exact, I posted a blog called “Gone but not forgotten… NEWMAN’S”.

      It featured the following bottle-shot…


      Not too long ago, 2 September 2014 to be exact, I received the following note via e-mail…

      Hi Peter-

      I stumbled on your 1/14/13 blog post about Bill Newman/Albany Amber today.  I was lucky enough to be a very small part of Newman’s history.  I attended graduate school at Rensselaer Polytechnic Institute in Troy, NY in 1983-1984 to finish my MBA.  I became acquainted with Newman’s Albany Amber while I was in school.  My housemates and I had a cube of Albany Amber, or Pale Ale, or Winter Ale, in our refrigerator most of the time. I got to know the brewery just a little better when a couple of my classmates did a market research project for Bill Newman in early 1984, about the time he was getting ready to release Newman’s Beer. See attached picture from about 1985 of me in my Newman’s Brewery rugby shirt.

      I had saved a few empty cubes and their cardboard boxes well into the 2000s until a leaky porch roof destroyed them. I still have some some Newman’s Brewery glassware.  

      Did you get many responses to this blog post?  Any idea what ever became of Bill Newman after the brewery closed?


      Tedd Snyder


      After thanking Mr. Snyder for his contribution it occurred to me that I might offer you, dear reader, the opportunity to share any brewery recollections you might have. Think of it as your contribution to history.

      Don’t be shy. You can either reach me via the forms on the left hand side of this page or at Requests for anonymity will be honored.




      Chicken-fried beefsteak, three eggs, hash-browns, corn muffin and I.P.A.

      Recently, subscribers to found the following in their email inbox:



      In the past I have offered my thoughts on the subject… Beer Three Times a
      , Beer IS For Breakfast, and Brewkfast at The Lamprey River Tavern, Newmarket, NH

      Now I am asking you…

      When was the last time you had a beer for breakfast?

      What is the best breakfast-beer you have ever had?

      This time I will offer not to use names if requested.


      Peter LaFrance



      The response to the above was interesting and very informative. My experiences in the recent past have been noted above. However, one of my favorite breakfasts was in St. Gallen, Switzerland on 24September 1988. Along with what I thought was a remarkable number of people on their way to work, I bought a breakfast weiswurst and half pint of beer from a street-vendor. The weather was grey and brisk and the sausage and beer a perfect way to start that day.

      Now for the results… and a “Good Morning!” wherever you are and whatever time it is!

      James Houston

      Hi Peter,

      I had a Proving Ground IPA with a Hangtown Fry (bacon, eggs, fried oysters, grilled bread) for breakfast at the great Magnolia Gastropub in San Francisco this past weekend.

      At nearly 7% it was perhaps a little heavy of a beer for the morning (and I actually had two of them…).

      I think my best breakfast beer memory was a can of Sierra Nevada Pale Ale with eggs, sliced frankfurters, baked beans, and charred hamburger buns at daybreak in Yosemite National Park two years ago.


      James Houston

      Greg Sheridan

      Last time I had beer for breakfast I was 22 and hung over (badly hung over) so the beer in the cooler killed it. It was a bud.

      Greg Sheridan

      Steven Frank

                  We have Munich breakfasts a couple of times a year, weisswurst and weissbier.  Sometimes with a big pretzel and home fries.  Has to be Schneider Weiss.


      Gerry Khermouch

                  Peter - I became a convert to morning beer when I adopted a late interest in soccer in middle age (when my kids took it up) and learned of the vast network of NYC bars that open as early as 7 AM on weekends to broadcast live games from Europe, often to boisterous, packed rooms (or in the case of soccer epicenter Nevada Smith's in the East Village, three floors of packed rooms). Many are British-themed pubs with the likes of Guinness or Newcastle Brown available, both fine breakfast choices, and at some you can choose among craft beers including such sessionable choices as Founder's All Day IPA.

      But my favorite ritual, every year in San Francisco for the Fancy Food Show in January, is to hit the venerable Mad Dog in the Fog on Lower Haight Street en route to the Moscone Center, for a delectable Anderson Valley Boont Amber (or two) as accompaniment to the Spurs or Arsenal game at 8 AM on Sunday. The height of sophistication!

      Btw: If any of this is usable you're welcome to use my name. My wife and my boss both know all about it!

      Gerry Khermouch

      Beverage Business Insights/

      Craft Brew News

      Charles Finkel

      Hi Peter,

      Thanks for asking.  Please see my answer below. This morning I got an early start with fruit, toast and espresso. No beer!

      When was the last time you had a beer for breakfast?

      Yesterday morning.

      What is the best breakfast-beer you have ever had?

      Porters with hangtown fry, oatmeal stout with smoked kippers, scotch ale with a steak, cottage fries and cooked heirloom tomatoes, pale ale with a bacon omelet, brown ale with  home baked bread and raw milk cheese, tripel with Belgian waffles! 


      Charles Finkel

      The Pike Brewing Company

      Chuck Nowicki,

      Sales and Marketing Director

                  My last breakfast beer was Saturday after a long elk hunt in the backcountry.

      My favorite Breakfast beer ever was the Wake Up Call Imperial Coffee Porter.


      Dale DeGroff

      Peter... a cleansing ale at breakfast after a night of hard drinking has been on the menu for most of my adult life ... and I believe most other BTs who worked the 4am closing shift!


      Dale DeGroff

      President, Museum of the American Cocktail


      And that’s the way it is, as exclusively reported on