Hello Bob-

Happy New Year to you and all your friends!  I’m hopeful 2026 will see an improvement in some of the pubs I visit.  I don’t want to mention any names, but I think my thoughts apply to many in the industry.

Every bar should remember that precision and attention to detail are the key elements of craft beer service.  Every pour should be a reproducible art form. Modern drinkers expect a level of consistency in quality and service.  

Bars that invest in maintenance and training safeguard taste Effective practices in the bar improve the reputation of the taproom and ensure that each drink will have the quality that the brewery strives to deliver.

Here are  two suggestions that may sound basic and simple butare nonetheless quite important.  Every taproom needs a glass rinser station A glass rinser keeps every pour fresh and foam-perfect. A quick blast of cold water clears dust and balances the temperature so beer pours smoothly with no excess bubbles.

Second, bars should keep their draft lines clean. Clean draft lines retain the taste of beer as the brewer intended it to be. A thin layer of residual can form off-flavours or destroy carbonation. Cleaning with an alkaline solution regularly is necessary to remove the buildup of yeast and sugar, and cleaning with an acid cycle to remove mineral deposits.

I could go on but if every bar did just those things (especially the second) it would make for a better experience for all of we beer drinkers and keep us coming back to the establishment.

Best wishes to all for a great 2026!

Tommy Saltillo

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Many thanks to Tommy for a most interesting and direct article.  His two suggestion are indeed vital to the success of any bar and the comfort of its customers.  It is sad to say but it's a reminder that more than a few  bars need to hear.

I encourage everyone to join Tommy and submit an article for publication to webmaster@beernexus.com . Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob-

Another brewery has bitten the dust.  as you probably know Rogue Brewery is closed.  To ownerships total discredit they, at 8:00 in the  morning, sent, a message to all Rogue employees via the company’s scheduling application.  It read: "Effective immediately, Rogue ceased operations at all its facilities, including the brewery in Newport, OR, and its pubs in Astoria, Newport, Portland, and Salem." And that was that.  One of the impacted employees says there was no warning. Just an unexpected, polite but gut-punching message this morning, announcing the sweeping closures and wishing everyone well.

The closure was abrupt, but from what I red trouble had been brewing for some time. Rogue recently shut down its distilling operation. That facility was a separate building, located next to its production brewery in Newport. Rogue had  leased both properties from the Port of Newport. Multiple reports said  that the company owes the Port over $500,000 in rent and owes Lincoln County, where I live, $30,000 in taxes. 

The big question for me is whether this marks the end for Rogue Brewery. As of now, no statements have been made. One thing is for sure: the 60 people who worked at the production facility are out of work, as are all of the employees who worked at the pubs. Rogue Brewery was the country’s 50th-largest craft brewery by volume in 2024.

I'll miss their Dead Guy Ale, a nice malty, dark Maibock but not much else.  I used to be a fan but for some time overall quality of their beers has declined in my opinion.. I think it all started spiraling downhill when they produced their Beard Bear using wild yeast originally cultured from nine beard hairs belonging to Rogue Ales' brewmaster, John Maier.  It was a dumb gimmick and a not so good beer. Oh well.

That's it from me.  Best whishes to all at Beer Nexus!

Terry Merin

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Many thanks to Terry for a most interesting and timely article.  Although the closing  seemed abrupt many people in the industry knew that Rogue had hit hard times.  It's always sad to see any business close, especially a brewery. 

I encourage everyone to join Terry and submit an article for publication to webmaster@beernexus.com . Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hi Bob –

I really enjoy reading what your readers think each month and figured it was about time for me to chip in with a thought re two. So here goes.

 When you spend enough time going to breweries like I do, you will come to understand that craft beer is more than just what is in your glass. Of course, we are talking about the beer as the main attraction, but the true magic lies in the community, the discussions, and the unlimited spirit of discovery.

I think beer people are inquisitive people. We do not simply sit on a single IPA or single lager; we want to do all of them, compare notes, and argue over the best seasonal release. And to most of us, that interest does not end with beer. It carries into food, coffee, whiskey, and even other experiences which are pleasant in flavor, but which have the same spirit of craft.

Part of what makes beer so fun is how well it pairs with almost anything. Think about it:

·   A bold stout with a rich slice of chocolate cake.

·   A citrus-packed IPA with spicy tacos.

·   A crisp pilsner with fried chicken on a hot day.

Pairs are an improvement on both ends; they enrich the flavor of the beer and the flavor of the food. This is the reason why, within the craft beer culture, pairings beyond the pint glass are now a regular occurrence in breweries and festivals throughout the nation. They make us believe that beer is not just a drink, it is an experience.

Lastly, I’ve found beer connects us in a community. Breweries are not merely taprooms; they are meeting places where the history of craft beer comes alive. Individuals rub shoulders, have a few drinks, and tell tales. Festivals unite unfamiliar people who share a passion for hops.

I hope I didn’t sound like some beer Pollyanna but’s how I feel.  Best to you and everyone at the great Beer Nexus.

Elan Fossette 

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Many thanks to Elan for a most interesting and insightful article.  I agree that craft beer truly does foster a community of friendly people coming together for a unique experience.  The organic comradery found at many breweries is  quite special. 

I encourage everyone to join Elan and submit an article for publication to webmaster@beernexus.com . Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hi Bob -

Hope your younger readers don't get mad at me but Gen Z has seemingly cornered the market on oddball food trends, from dry yogurt to ketchup-slathered Kit-Kat bars. Now, culinarily quirky zoomers are dividing social media users with another gastronomic taboo — putting ice in beer to create an extra “cold one.”

A quick TikTok search pulls up dozens of videos of epicurean experimenters serving everything from Michelob Ultra to Modelo on the rocks.

In fact, I saw a study that surveyed 2,000 folks on their drinking habits, finding that nearly one in three aged 18 to 35 copped to putting their pints on ice,.  Meanwhile, 20% of respondents under 35 said they found the idea of adding ice to beer and wine “refreshing.”

The study ‘s so-called “Epicurean ice age” received the cold shoulder from many brew buffs, while others defended the practice — noting that it’s not an uncommon cocktail in warmer climates, such as Costa Rica and Vietnam.  However, others in the study claimed that the practice diluted the suds. “It’s stupid the ice melts so quick and ur just drinking water,” exclaimed one critic.

The same survey found that 44% of respondents labeled people who frost their lager “uneducated” philistines.  I can[aruge with that. These unnatural ices are so stigmatized that one in 10 respondents said they avoid asking for ice in their wine or beer over fears of being judged.  Meanwhile, 22% lie to friends about their cube-lar cutting agent while secretly spiking their ale and wine with ice. Nonetheless, some gourmets defended the practice. Practitioners on TikTok pointed out that icing a beer was the modus operandi in Thailand and other Southeast Asian nations due to their hot and humid climates.

All of which tells me one thing Bob, we live in a strange beer world that keeps getting stranger.  Personally, I’m willing to  have a beer with ice as long as they hold the ice.

Rick Blaine 

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Many thanks to Rick for a most interesting article.  I agree that putting ice into a good craft beer doesn't make a lot of sense. Now if you're talking about a tasteless macro light lager it might be a different story.

I encourage everyone to join Rick and submit an article for publication to webmaster@beernexus.com . Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob and Friends!

I’ve been a serious craft beer fan for the past decade and though it might be fun to look back a bit to when I started in 2015.

The thing most of us probably remember is that 2015 was about when the hazies arrived. That was one of the biggest stories in the entire craft era, and the style would dominate the decade. In brewing terms, they were a symbol of the trends that came together in that moment, when hoppy American ales began to deemphasize bitterness and amp the juice. The IPAs of the day were so hot that breweries had lines running out their doors of people waiting to pay $20 a four-pack (which was a real lot then!). Ten years ago, beer surfaced as something more than a niche trend. 

Although big breweries had been buying small ones for a few years, 2015 was also the Year of the Sale. The year started with AB InBev buying Elysian and immediately slagging them off in a Super Bowl ad. They would make four more purchases that year. But the biggies were Heineken’s half-billion dollar investment into Laugunitas, and Constellation’s astonishing billion-dollar bet on Ballast Point. All of those purchases and the glam craft beer was generating suggested IPAs might soon be supplanting mass market lagers—or at least act as viable competitors. In retrospect, 2015 was less the debut of small beer’s power than the peak before its fall—which is a lot easier to see in retrospect than it was at the time.

while it’s true that “craft brewing” recently plateaued in the US in production numbers, its cultural force has continued to grow. Today everyone knows what an IPA is, at least in general category. And that cultural force has more or less vanquished interest in foreign beer. Americans drinkers are still fairly open-minded with regard to style. They’ll happily try a Czech-style amber lager. But their interest in actual Czech amber lagers is mostly gone. A decade ago, a meet-up among beer nerds wouldn’t have been complete until someone pulled out a bottle of Cantillon or Westvleteren. Now I’m not sure how many beer nerds would even recognize those breweries.

That's it from me.  Cheers to you and all you readers!

Paul Laimbeer 

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Many thanks to Paul for a most interesting article.  He gives a good summary of 2015 in beer and makes an insightful point in your final paragraph, though I slightly disagree with his last sentence..  

I encourage everyone to join Paul and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob and friends –

Have you noticed that it seems draft beer is selling less than ever before?  I know that from reading a lot of articles about beer sales and from seeing fewer taps being used at my local pubs here in Easton, PA.  One place with 40 taps now only uses less than half.  I asked the owner why and he said people just aren’t drinking that much beer in general and tap beer in particular.  Frankly, no bar owner is going to keep a draft system around if that room could be better used slinging vodka seltzers.

Sure, people are drinking less draft beer due to a constellation of factors, some of which are beyond anyone’s control. But it’s brewers whoo control the ability to flood the American drinking public with advertising that pitches a well-poured pint — not just theirs, but any well-poured pint — as the pinnacle of affordable luxury, an aspirational brand unto itself. Yet brewers haven’t done it.

Brewers need to harness the power of marketing to convince the American drinking public that draft beer is glamorous. You’d think the beer industry would be boosting draft beer, which people already like, to generate sales in addition to goodwill?  The beer industry must work collaboratively to reestablish draft beer as something unique, more special, worth seeking out. As a brand of its own.

Craft brewers who survive on draft beer; wholesalers that make better margins on kegs; bar owners who have built businesses around the delights of draft (and also make better margins on kegs). These and others involved should have their respective trade groups join in a massive effort to push draft.  And they should do it now!

Cheers!

Chris James Jr.

============================

Many thanks to Chris for sending in a most interesting article. His point is well taken as statistics do show a marked decline in draft beer sales.  Among many other things an ad campaign might help reverse that trend..

I encourage everyone to join Chris and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob!

For me the ideal way o fully enjoy the beer drinking experience is to enjoy a pint in a pub, where the nectar is poured fresh, the lines are clean, the glassware is appropriate, and the server is knowledgeable and friendly. But sometimes I’d rather pay $15 for a 4/6 pack instead of $10 - $12 for a single beer (average price here in NYC), so I’m better off staying home  the problem is  how to replicate the best pub drinking experiences in a domestic setting or in other words, how can I achieve the perfect serve without leaving the house.

I've asked that question to some really serious beer people and they mostly agreed there are several basic things anyone can do to get close to drinking out. I've done them and they work. 

It all starts with the cleanliness of the glass, which is, naturally, a little trickier to achieve at home than at a bar. Clean your glass thoroughly with hot, soapy water using a dedicated brush. If you use a dishwasher, you’re going to get oil and residue on the glass, which will cause nucleation of bubbles on the insides and your beer won’t keep a head. Also, before use, always rinse the glass with cold water to make sure there’s no dirt or detergent residue on it.

Second, use a stemmed glass (like a tulip or chalice) to get the most from the beer: It keeps your drink nice and cold, because you’re not holding on to it like a pint glass, plus the rim /bowl allows more aromas to get to your nose.

My last tip might be a bit unusual, but it works.  I admit my "expert" sources didn't quite agree so I take responsibility for this one. You can make any undistinguished, bland lager from the back of the fridge instantly drinkable by chucking a dash of Campari into it, because the bitterness of the Campari takes away that sweet flavor you can get in more cheaply made beers. If you’re a fan of a west coast IPA’s hoppy bitterness, for instance, it will really scratch that itch.  That said, if you’re anything like me and a beer has a maximum life expectancy of about two hours once it gets through your front door, there may not be any mediocre lagers in your fridge to begin with.

Really enjoy your column.  Cheers to everyone at Beer Nexus!

Courtney Keeler 

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Many thanks to Courtney for sending in a most interesting and helpful article.  A "beer clean" glass is always a necessity and you're suggest for using a stemmed glass does have merit.  However I've never put  Campari in my beer but will give it a try.....at least once.

I encourage everyone to join Courtney and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob!

My wife often joins me on trips to breweries despite the fact she’s not overly fond of beer. The good news is that she loves seltzers.  The problem is that a large percentage of breweries simply don’t make it and some that did no longer do.  I know a lot of brewers have flat out said they won’t make a seltzer, and good for them–I respect that but what about those customers who want a drink that’s not beer or want something different after having a beer or two?

Offering seltzers will likely bring in people to the brewery that might not otherwise go and now they’re sharing the experience of the taproom and the craft community.  Of course, I understand that most craft brewers independently  decide for themselves if making a seltzer is cost effective for their establishment but it’s something they should seriously consider.

I realize that some craft purists don’t want to see seltzers at their local brewery taproom but no one is offended when you go to bar and one person gets wine, one gets beer and another a vodka soda.  There’s not much difference, as long as they’re all sitting at a table having a good time.

While many craft brewers making hard seltzer acknowledge it may not be their own first choice of beverage, they see the need to cater to its growing demographic, both from a business and community perspective. It’s all about widening the aperture of their customers. Now people can come into the taproom who are gluten-free or don’t drink beer, when they used to go to a bar or restaurant for their office happy hour. As beer sales decline and breweries are closing making seltzers just might become a necessity.

At the end of the day, the most important question a brewery should want their patrons to face is, ‘What am I going to order next? 

Thanks Bob.  Beer Nexus is the best!

Don Gregory

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Many thanks to Don for sending in a most interesting take on seltzers in breweries. His point is well taken and may indeed help breweries bring in more customers.

I encourage everyone to join Don and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob and Friends -

I’ve recently gotten into beer can collecting and want to share a few tips with you and your readers about this fun hobby.  It's one that every beer drinker would enjoy. 

 Beer is more than a beverage. It’s culture. That includes cans.  The important thing to know is that collectors look for:

·   Pre-1960 steel cans, especially cone tops and crowntainers

·   Rare variants from small regional breweries

·   Commemorative designs, misprints, or short-run graphics

·   Condition — even surface scratches matter

·    

Here some key tips for those new to the hobby -

1.  Start small. Hit up garage sales, flea markets, or local breweries with historical flair.

2.  Join a club. Groups like the Brewery Collectibles Club of America (BCCA) and NABABREW offer guides, events, and local chapter meetups.

3.  Learn to grade. The United States Beer Cans Vol I & II provide values and condition breakdowns.

4.  Open from the bottom. Collectors prefer empties, and bottom-opened cans retain their visual appeal.

5.  Keep it dry. Steel cans rust fast. Store your treasures safely.

The bottom line is that beer is temporary but the can is forever.  Old beer cans still have fresh stories to tell. So, next time you crack a cold one, save the can. You never know when today’s design becomes tomorrow’s crown jewel.

Thanks Bob and happy collecting to all your readers!

Sincerely

Linda Jean Santucci

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Many thanks to Linda Jean for sending in a most interesting email. Can collecting was once very popular, then declined but now is making a strong comeback. That's partly due to some great can art and tha prices for outstanding ones are rising.  Linda's tips are all right on the money.

I encourage everyone to join Linda Jean and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hi Bob!

I was pouring at my local brewery tasting room when a customer walked in and mentions that she doesn’t like beer, just wine. I couldn’t be so means as to simply say” then why the heck are you here?” Instead I said “may I suggest several beers a wine drinker would really enjoy ?  After all, wine consumers already have something in common with beer drinkers. They’re both big fans of flavor.” Eventually she asked me to pick  4 beers in her flight. Here’s what I pciked from the many we had on daft that night and the reasons I selected them...  

A Belgian Tripel. I believed its high carbonation would deliver a tingly mouthfeel and allows the lemon peel, peach, orange, pear, banana and apple flavors to shine.  And since the tripel wqs 9.5%  I felt it would deliver the alcohol punch that is close to wine.

Next was a farmhouse  saison. It’s really packed with a variety of flavors—peppery, grapefruit, citrus fruit and stone fruit. It is slightly funky and a little bit tart. It is, by far, one of the best beers to pair with food so hopefully she could see it as a substitute for her usual wine at dinner.

She had mentioned she like champagne so I poured a Brut IPA.  It’s unlike traditional hop-forward IPAs in that the bittering hops are not perceptible on the tongue, but the aromatic hops are front and center. This style of IPA is tropical in flavor with notes of mango, guava and passionfruit. It also finishes dry and clean, just like a bottle of Champagne or prosecco!

The last glass was a version of a Lambic.  Our version is fruit forward with raspberries that would remind a wine drinker of a syrah.  It also had some cherry and strawberry notes that you’ll find in  in pinot noir so I figured it would be something she would recognize as being tasty.  

I think the customer was quite happy with her flight and I enjoyed trying to make a convert. She said she’ll be back and that’s a win for everyone. 

Just wanted to share my story and hope it encourages other beer people to try to make a convert too.

Cheers!

Leo Tomsky Jr.

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Many thanks to Leo for sending in an excellent article. His beer selections were right on.  I'm sure his efforts will win a change of heart in that wine drinker.  

I encourage everyone to join Leo and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob!

I know everyone is under pressure these days and that includes businesses. I know there's inflation and most app prices have gone up but I still  literally gasped recently when I was at a brewery and for two beers and two tacos.... I paid $48 not including a tip. Today, I again paid $10 for a pint at another brewery. The same beer sells for $14.95 for a four pint pack at the liquor store close by. Huh -the brewery is ripping us off considering they make it there.  Why the high prices? There's no transport cost, low overhead... what's up?

I used to enjoy going to craft breweries, especially small ones. I'd gladly drop $15 - $25  and slurp down a few pints. They were a social space, somewhere to hang out. Now it seems like they no longer make sense. Sure, I'll still go when the desire to sit on a patio strikes or if I'm with friends or on a date... but I can't just set up my laptop and work at one anymore like I used to.

I say, down with high price pints! The cost should be lower or equivalent to the store price for the same volume, which has retail margins, packaging and overhead built in.  And this is the worst part, once I was at the brewery by my place. I saw them OPEN a can of the beer I ordered and pour it into a glass. Then charged me 4x what that can costs at retail. It's an outrage!.

Thanks for reading this rant.  It's just that at these crazy prices I won't be going as often to place I reallyt love - breweries.

Cheers,

Lon D 'Anta

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Many thanks to Lon for sending in her article. One thing to note about prices is that the manufacturing process is very expensive. There is much that goes into the making of beer. From the ingredients and the preparation process, to the normal issues with packaging, distribution, brewery management, salaries, etc. Also, the average craft brewery tends to produce beer in very small batches which drives the price up. So in many cases the higher prices are a result of necessity rather than choice. However the extent of the increases is another debate and your points are well taken.

I encourage everyone to join Lon and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob!

One of the basic things I’ve learned from reading BeerNexus is that good beer is best enjoyed as fresh as possible. It’s not something I used to think about when going to the store to buy a case of my favorite beer and it’s was definitely not something I scrutinized when a busy bartender snaps the cap off a bottle she just fished out of the fridge behind the bar for me.  Now I do. More people should too.

Isn’t it interesting that conscientious shoppers will happily scrutinize the freshness of the almond milk in the fridge at their grocery store and many people will toss meat and half loaves of bread that have passed the seemingly arbitrary “best before” date slapped on their respective labels; yet these same consumers, blissfully unaware, will happily drink a seven month old IPA. And that’s a shame, really, because perhaps even more so than your almond milk, hot dogs, or wonder bread, beer really does taste a lot better when it is consumed as close as possible to the day it was put in the bottle or can.

For anyone who doesn’t think fresh is best ask someone who drank a Pilsner Urquell in Plzeň what he or she thinks comparing it to the can bought at a local store. .Ask someone who’s drank  a four month-old Heady Topper to try one brewed a week or so ago. Drink a pale ale directly from your local brewery then find a three-month old version at your liquor store. The difference is clear.

That’s why I am a huge proponent of date stamps on beer and why, increasingly, I am frustrated by the lack of consistency in how those date stamps are used by breweries – if at all. Many breweries still don’t bother letting consumers know when the beer was actually made.  Even more offensive thtey print on the can "Drink Fresh".. What hypocrites - you won't tell us when it was canned so how do we know if i's fresh?

And what's with the so called dates that are illegible? I'm almost convinced they are smudged and unclear on purpose.

If there's no date or I can't read it,  I’m simply not going to award this practice with my dollars and will always opt to purchase beer that has a date stamp that is clear and prominently placed – and, obviously, that date is recent. As for those undated “Drink Fresh” cans I not only don't buy themI boycott everything fro that brewery.

That’s my rant.  If enough of we beer drinkers don’t buy undated cans/bottles maybe breweries will get the message.

Thanks and cheers to everyone!

Adrian Henry

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Many thanks to Adrian for sending in her article.  You certainly are correct that fresh beer is the best beer.  Of course there are some styles that age well but in general I recommend you always look for a date on the can or bottle.

I encourage everyone to join Adrian and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob - 

I recently read that while overall beer sales are down, on premise sales are up. I’m proof of that as I now enjoy more pints out than at home.  Picking the right brewery tasting room (or beer bar) is important. There are a lot of factors that go into my decision.  First it's if I had a good time or not if I was there before. Next is the quality of the beer, the decor, atmosphere, and employee interaction.  In fact, I think that server training has never been more important, as there’s stiff competition in the marketplace  from not only restaurants and bars but breweries.

Most of the servers I meet need more training.  Management should invest a bit of  time and into their education,  I’m always amazed when I go into beer centric place and strike up a conversation only to realize that folks on the other side of the bar don’t seem to know about what they are serving, or worse, give false information about beer or brewing.

Having knowledge of what customers are likely to ask, like about ingredients, a rough outline of the process, the flavors of a beer, that’s important to know. It’s also helpful if they can get out ahead of the myths around beer, like all dark beers and nasty or high alcohol or fattening or bitter, or whatever.

I realize there’s great turnover in servers today.  Some owners might say “what if I invest in server training, and they leave?”  My retort is what if one doesn’t invest, and they don’t leave?  By that I mean they continue to not serve beer according to best practices and that will surely lose customers.

Thanks!

Gene McAndrews

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Many thanks to Gene for sending in such an interesting letter.  A server, especially at a brewery, should definitely ave basic beer knowledge.  An informed, engaging, helpful server / beertender is not only is good for the customer, it's also  good for the business. .  

I encourage everyone to join Gene and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob 

Many of us who have been craft beer drinkers for a long time sometimes assume that our our friends and those new to beer understand most of the beer terminology we use…But even after 18 years of enjoying American Craft Beer, I occasionally get blindsided by beer terms, that I have to look up, to be sure that I know what I’m talking about.

With that in mind, I thought why not hit on some beer basics that some of your new readers might find of interest? Couldn’t hurt. And don’t be upset with me  if you find most of them kind of obvious. You’ve got to start somewhere.

So here are ten essential beer terms, that I believe  understanding, will make for a better drinking experience.

1.  ABV (Alcohol by Volume): A standard measure of how much alcohol is contained in a given volume of an alcoholic beverage. Higher ABV means more alcohol.

2.  IBU (International Bitterness Units): A scale that measures the bitterness of beer, derived from the hops used during brewing. Higher IBUs indicate a more bitter beer.

3.  Malt: Germinated cereal grains that are dried in a process known as “malting.” Malts contribute to the beer’s flavor, color, and body.

4.  Hops: The flowers of the hop plant used primarily as a bittering, flavoring, and stability agent in beer. They add bitterness, flavor, and aroma.

5.  Lager: A type of beer that is fermented and conditioned at low temperatures. Lagers are typically clean-tasting and crisp.

6.  Ale: A type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied, and fruity taste.

7.  Yeast: Microorganisms that convert sugars into alcohol and carbon dioxide during fermentation. Different strains of yeast can produce varying flavors and aromas.

8.  Fermentation: The process by which yeast converts sugars in the wort to alcohol and carbon dioxide, creating beer.

            9.  Wort: The liquid extracted from the mashing process during the brewing of beer. Wort contains the sugars                 that will be fermented by the yeast.

10.  Cask-conditioned: Beer that is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure.

Well, that’s it.  I’m sure your readers could come up with many more essential terms but at least I gave it a try.

Elena Bulanov

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Many thanks to Elena for sending in such an informative article.  I agree that knowing  about craft beer enhances drinking it. I'm sure the ten terms will certainly prove helpful to many.  

I encourage everyone to join Elena and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob 

I’d had it with bars and breweries not saying how many ounces are in their version of a "pint".  One place I recently went to tried to pass off a 14 ounce glass as appropriate for a Guinness.  I want a pint to be a real pint.  I just came back from a trip to London and they have the right idea.  I did a bit of research and here's what I found.

The pint measure was introduced legally in Great Britain by the Ale Measures Act 1698, before being standardized 200 years ago at 568ml (20 fl oz) by the Weights and Measures Act 1824. Today, pubs in GB  must legally serve pints and halves. One-thirds and two-thirds can also be served, but pubs aren’t obliged to offer them.  

As expected things differ around the world. For example, in Australia, the schooner [three-quarters of a pint] is common. In Spain, it’s the caña [about 200ml]. The Czech and Polish serves are 500ml, but have a bigger head. And of course, here in the US, it’s a 16oz pint, at least it's supposed to be.  

In the USA craft beer bars usually have a big range of higher ABV beers so it's understandable that people often want to try a few, so having smaller‑sized glasses is a good way of doing that. However, places that say you can only have a 7% beer in a glass larger then 12 ounces because it's too strong are disingenuous. Their problem is that they seem to have the idea that pint-drinking equates to getting drunk, and shows an unhealthy relationship with alcohol.  That however is definitely not what I’ve seen over the many decades I’ve been going to bars and breweries. The important thing to note is that pints and pubs have always gone together. A good bar or brewery knows when someone has had too much and stops serving them. 

I think we’re experiencing something of a new-age temperance movement, which pushes the idea that pint (and larger) glasses in bars are the root of problem drinking. This is nonsense, because the pint isn’t the problem. It’s much more likely that the availability of cheap alcoholic drinks, especially from the supermarket, is what encourages unhealthy and problematic levels of drinking.

Yours in beer-

Gordon Mycroft

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Many thanks to Gordon for sending in such an an interesting article. 

I encourage everyone to join Gordon and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hi Bob and Friends!

I’d had Kriek beer in the past, but I’d never considered each sip as I did recently. It was challenging but in a good way. I’ve always found the style aggressive—it has a tartness that cuts deep into the enamel. But the complexity and depth continued to draw me in sip after sip.

I’m sure most of your readers know but just in case, let me explain that Kriek is a Flemish word that uses cherries—specifically sour Morello cherries. Historically, Krieks were made in Belgium by adding whole or macerated cherries (importantly, though, the pits were intact) to a lambic beer base and letting the beer referment on the fruit.  After sitting for a few months, one blended the beer with fresh lambic and bottled. The style falls into a fruited lambics category, including pêche (peaches) and cassis (black currants).

Belgian breweries like Cantillon my favorite Belgium brewery), Boon, and Drie Fonteinen have made some of the most well-regarded examples of the Kriek style. The sour cherries used in early Krieks were native to the area near the Senne River valley outside Brussels.   However, Kriek, in the modern sense, is afforded a wide interpretation as far as I can see and is sometimes even  made by breweries here in the USA. Then again, perhaps it’s more accurate to refer to American attempts at the style as simply spontaneous cherry beers so they don’t carry the weight and history of the Kriek style, which is specifically Belgian.

I hope I’ve encouraged some of your readers to give this great style of beer a try!

Cheers to everyone at the great Beer Nexus!

Chris Lewis

============================

Many thanks to Chris for sending in such an an interesting article. I agree that anyone interested in great beer should at least give Kriek a try.  It's a classic for sure.

I encourage everyone to join Chris and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hello Bob –

I’m one of those young drinkers who like craft beer, but sadly, many of my friends don’t.  They are drinking less beer ad opting for a healthier (that’s what they claim) lifestyle overall, cutting back on overall calorie consumption, drinking more non-alcoholic beverages, and ready-made drinks.

I saw an article that said consumers in the U.S. now spend more money on spirits than they did on beer for the first time. And a recent Gallup poll found that beer was barely hanging on as the most-consumed alcoholic beverage with 37% of respondents saying they drink beer most often compared to just 31% for liquor and 29% for wine. However, the number of beer drinkers is down considerably from high points during the last couple of dcades when close to half of respondents said beer was their preferred drink.

I think one way to reverse this trend might be to reignite interest in draft beer, as beer served on-tap inherently offers a more unique, can’t-be-missed experience for consumers. The problem for the craft beer industry is that draft beer is also not exactly hopping these days. Nonetheless, I’m convinced that a renewed focus on draft as vital to the industry’s success. Bars and especially breweries have to do more to draw customers in. One suggestion for breweries is to lower prices.  Most now charge the same price for their beer that a bar does.  Considering there's no middleman to pay or other expenses a bar has, charging the same price is a joke.  I live near three breweries of farily equal quality.  Only one charges less than I would pay at a bar.  Guess which one I go to?  Right.

We craft drinkers have to do some recruiting too. I’ve made a few converts to my love of craft beer but it’s a tough chore for sure.  I’ve also told my drinking friends to read your column and others on Beer Nexus.  Hopefully I can get more in my peer group to come around and appreciate the wondrous flavors of craft beer.  Let's hope all your readers reach out to their friends to do the same.

Caitlin W. Carter

============================

Many thanks to Caitlin for sending in such an an interesting article.  I certainly join in her call to getting more people into the craft beer world.  It's how we as individuals can help sustain the growth of craft.

I encourage everyone to join Caitlin and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello Bob!

Here we are justt about in the middle of summer so I’m put away all those great stouts and barrel aged gems for lighter fare. This is  my season for crisp, crushable patio-pounders.  My fridge is packed with light, low-ABV lagers — they're my hot-weather coolers par excellence. I also think that some ales and sours are summer all-stars. Some might say that fruited sours and sweet wheat beers are too robust for the warm days, but to me, the pleasing acidity and high carbonation are really refreshing when temperatures rise.

I firmly believe that easy-drinking beer need not be synonymous with watered-down swill. Great hot-weather beers successfully strike a balance between refreshing and complex. I look for summer beers with Citra and Mosaic hops, botanical flavor bombs that enliven brews with zips of lemon, tangerine and grapefruit. If I'm in the mood for a  a beer cocktail as chill I make a quick concoction of lemonade, grenadine, beer and ice.  I hope some of your readers might give it a try.  It’s really good!

Let me end with my personal guideline for selecting summer beer.  Look for balance. I think enjoyable refreshment comes from striking that perfect balance between aroma, hop bitterness, and malt character. If a beer has too much of any, it can veer in the wrong direction and become overbearing.

Secondly, I want dryness, or the perception of dryness. Dryness is what brings the beer back to my lips to enjoy that refreshing sensation. The drier the beer, the less sugar it has and the happier I am.

Third, the mouthfeel of a beer is important to me; it's a major attribute shouldn’t be overlooked. LIght but not watery thin is perfect.  

Lastly there's carbonation.  You need enough to help deliver the beer's aroma, as well as providing a tingling sting on the palate. Too little, and the beer is flat, and often lifeless. 

The most refreshing beers I've enjoyed tend to lean towards the lighter side.  Pilsner, Kölsch, helles and other similar styles provide crisp, refreshing carbonation that help deliver balanced bitterness, and leave a clean finish.  Ah, so many choices, so little time.

Well, those are my thoughts on summer beers.  I hope you found them interesting.  Happy summer to all!!

Linda C. Gonzalez.

============================

Many thanks to Linda for sending in such an an interesting article.  Summer is a fun to enjoy beers and her valuable  tips will help everyone select the most refreshing styles out there.

I encourage everyone to join Linda and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hi Bob and Friends!

Despite all the people who say you have to give up beer to lose weight I happy to say I lost 20 pounds and drank as much as my favorite beverage as usual.  There's always a catch of course, and  this one is salad.   As I ate more and more salad I experimented with which beers would enhance their flavors.  

It's important to remember that salads are now are among the world's most perfect foods, especially this time of year. They can be sweet, tart, savory, spicy, herbal, fruity, and funky, sometimes all at once. But with so many simultaneous flavors, they can pose problems when trying to choose the perfect beer. The acidity of a vinaigrette, for instance, and the bitterness of certain greens can be hard to partner up. In the beginning it was really hard for me to decide which flavors to focus my

beer matching on when there's so many things to deal with.

By the way, I even tried wine at first.  However it was quickly evident that the wine was often knocked out by a salad.  Beer easily stood up to the most aggressive salad flavors and had the added bonus of offering a wide range of flavors to partner well with just about anything you might slice, dice, or toss.

Here's what I learned about picking a beer for a salad diet.  I  did a lot of research but found just experimenting was the best way to learn. I took notes about everything so this is as accurate as I can be. Hopefully it will help some people.

1.  Keep it on the lighter side: Lighter-weight salads need a beer to match. Reach first for pilsners, hefeweizens, and American wheat beers.

2.  Acid + Acid = Less Acid: While this seems counter-intuitive, pouring an acidic beverage with acidic foods lessens the perception of acidity in both. Sour Flanders red ales are amazing with pickled herring, for

instance. Pick beers with some pronounced acidity to serve with strong vinaigrette. Lambic, gueuze, Berliner weisse and geuze all work well.

3.  Hops and fizz cut fat: For salads with fatty components, whether that comes from avocado, mayonnaise, or meat, hoppy and fizzybeers will leave your palate feeling clean and fresh. Consider pilsners, saisons, or American-style pale ales.

4.  Pick an anchor flavor: With some salads there's so much going on that it's easy to become a deer in the headlights. Look at all the ingredients of your salad, then pick a flavor and go with it. It might bethe dressing or it might be a light crumbling of blue cheese or bacon. Focus on choosing a beer that will draw out that flavor.

I generally pick the beer I want first then decide on which salad tomake to match it.  I guess most people do it the other way around but remember we're beer people first and foremost!  The keywords to keep in mind in deciding how the beer will impact the food are "cut," "complement" and "contrast."  

One warning - I learned the hard way - drinking the wrong beer with certain salads will detract from both the food and the beer. The flavors in the beer can overwhelm the salad, but the reverse can also occur. 

The beer and salad diet worked for me.  No guarantee but it might just work for others too.

Thanks and happy salad eating!

Lauren Belmeri

============================

Many thanks to Lauren for sending in such an unique and interesting article.  It's the first one ever about salad and beer.  Your pairing tips are logical and many will likely apply to other foods. 

I encourage everyone to join Lauren and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello Bob and all his readers!

We are now able to sit around in craft beer bars App-drinking a seemingly endless deluge of quirky brews from around the world. And that’s the problem. Because of their relentless drive to recreate beer, craft brewers have inadvertently spawned a consumer culture where beer doesn’t necessarily need to be great anymore. It just needs to be new.

Don’t get me wrong.  I support new styles and flavors. If Sour Passion Fruit Bock IPA is your idea of beer-drinking progress, it’s all well and good. Or maybe you want that new White Pastry Stout or  one brewed with spices used by the Inuit to cure whale blubber jerky, then pushed through a Randall filled with salty pebbles from the Yucatan. Go for it … but you can count me out.

It isn’t that I won’t ever again experience the pleasure of drinking beers from an ever-widening selection of craft brewing’s avant-garde, the genre’s cutting, leading and bleeding edge. I surely will, periodically, in a defined context. I’ll find it enjoyable, now and then. The simple fact of the matter is that I’m no longer interested in daily games of chance. Roulette belongs in a casino. I’d rather sit peacefully, take my time, and get to know a few wonderful beers better from the inside out.

It isn’t that I’m sick of beer diversity but I’ve had enough of venues with 30 beers on tap with most of universally high gravity. I’m driven to utter distraction when returning to the same venue two weeks later, only to find that 28 of them have changed,  meaning at best there was an outside chance that the best of the formerly new beers would reappear in less than a year’s time.

 Thanks for letting me sound off a bit.  Time for a beer!

Kimberley McKay

============================

Many thanks to Kimberley for sending in such an interesting article.  Her position seems to be one held by a number of people in the craft beer community though a large number would disagree.  It's certainly a topic that makes for lively discussion.

I encourage everyone to join Kimberley and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello Bob & Friends!

A few years back, I took home a six-pack of 21st Amendment Brewing’s “Brew Free or Die” IPA. I drank five, over a couple of weeks and then I did spring cleaning and somehow stuck the sixth can at the very back of my fridge’s vegetable crisper drawer…and forgot about it.

A full YEAR and three weeks later, I found that can and got a little sick about it. I love that beer and drank a lot of it. I was totally against the idea of pouring it down a sink, if only out of respect for beer in general, so, that evening, I sat down and opened the beer, expecting nothing.  But to my surprise it was good.

it had developed notes of caramel and grains and toffee but those were subtly underpinned by a hint of the original hops, which mostly served to drag it away from anything too sweet and cloying. Of course, it was really what we all think of as an IPA at all, but It still had sufficient intensity of flavors for me, but different flavors, probably not anything like what the brewer intended. It reminded me of a good (really) amber ale.

I realize one  mantra of modern beer knowledge, “Fresh Beer Tastes Better!” And I completely agree. If I want an IPA, I want a FRESH IPA. But if I want a Stout? Then that adage gets slapped hard with a provisional “maybe“. “Fresh Beer Tastes Better – MOST of The Time!” Not “always“. Sometimes, it just tastes different…And “tastes different” does not always mean, “tastes bad“. I completely enjoyed that beer and have since experimented with storing and drinking many allegedly non-age-worthy beers past their suggested drinking date.

So what I’m trying to tell everyone who reads you column is don’t immediately throw out any beer you have that’s past it’s freshness date.  It might be worthy of a drain pour bu it just might have turned into an unexpected tasty treat.

That's it - Cheers!!

Sean Flanagan 

============================

Many thanks to Sean for sending in such an interesting article.  The bottom line still is fresh beer is the best beers but at least taking a taste of the forgotten beer in the back of the fridge (and we all have that) seems like a good idea before it making a drain pour.  

I encourage everyone to join Sean and submit an article for publication. Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hello Bob!

Lately I’ve been reading a lot about the demise, or more accurately, the condensing of craft beer and the suffocating number of IPAs flooding the market.  Well Bob, let me counter that.

 First, I’m seeing that many breweries are now throwing themselves into making traditional craft styles with expertise and passion. They’re educating drinkers about these styles. The people drinking them include those of us who are thrilled to be able to find something like a grisette more readily available, and those who got into craft beer via hazies and so now get to have this whole other world unlocked.. I’m very excited to see more altbier and rauchbier in the world, and I will not accept as an answer that this is not a cool development. And how about side pull taps or cask ale? Even if these trends are small, they’re happening. And that is cool.

Second, it’s clear that American brewers are doing what American brewers do They’re still seeing creativity and originality applied to these traditional styles. For every brewery that painstakingly brews a Czech-style lager to the letter, there’s another brewery thinking about how they can put their own spin on it. That is also cool. There is beer out there for the purists and beer out there for the more open-minded drinkers. All of this fuels discussion, and that in and of itself is a good thing. Just last week I had something called an  “Italian-style helles.” Needless to say, I had some immediate intrigue and skepticism—how did they make a German beer Italian-style? My point is: healthy, happy, non-toxic debate is still going on about! beer stuff!

Lastly, yes, there still is innovation happening in general. For example, I just read an article about what yeast can be genetically engineered to do, sustainable sources of grain, and ways to add complexity to flavor in malt. The point is that just because invention feels slow in real time doesn’t mean it’s not happening. Granted, it might be happening at an even slower rate because of the nature of the industry right now, but it’s happening.

I’m convinced all we craft beer lovers can relax.  Craft beer  isn’t going anywhere!

Cheers to all -

Al Martino

============================

Many thanks to Al for sending in such an interesting article.  I agree that craft beer is here to stay though in some ways it's current evolution might seem otherwise.  The bottom line is  craft is still growing and here to stay!

I encourage everyone to join Al and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Greetings Bob and Friends!

I love the ongoing current revolution and renaissance of craft beer as much as anyone. In the past 20 years of my drinking beer I have witnessed an amazing amount of innovation and ingenuity when it comes to beer. It’s not an exaggeration to say we live in a great time to drink beer right now. While we can sometimes roll our eyes at some of the extreme ingredients added to our favorite beverage, or occasionally quibble about how far boundaries should be stretched, there’s no debate that the creativity that is being fostered in the name of beer is pretty amazing. That’s all well and good in the beer store but what about the bar?

I sometimes ruminate on the cornucopia of beer choices with at least a small bit of bemusement. Note please that my thoughts don’t represent any sort of criticism. But I do wonder if the seemingly endless parade of variety is necessary. There doesn’t seem to be any downside: “the more, the merrier” and all that sort of thing, right? And people love having choices and options. I know I do. But there’s one problem with having so many options in one bar. To put it another way, is there is such a thing as too many choices at some bars?

I have seen customers walk into a bar with dozens of beers on tap (one I went to last week boasted 75 taps) and look a bit bewildered. Maybe they’re new to craft beer or maybe they’re just casual fans. Now, let’s assume that they know they like IPAs in general, but aren’t overly familiar with all the nuances the style has to offer.  They stare at the beer menu or lineup of tap handles and see six or seven different IPAs. While a lot of beer bars gladly give out samples, you’re bound to get some pushback if you ask for 4 or 5 without ordering.

I have to admit that sometimes it’s just difficult to make up my mind. What if you choose wrong? At today’s prices that’s a noticeable hit to your pocketbook.  Well, I guess the good thing about beer is that you can always choose again. And that’s better than having restricted options, right?

Best in beer to you and all the Beer Nexus readers!

Larry B. Finnern 

============================

Many thanks to Larry for sending in such an interesting article.  Currently some breweries have begun to reduce the number of offerings in their lineup mainly due to financial concerns due to flagging sales.  And of course we all can appreciate your last two sentences' sentiment.

I encourage everyone to join Larry and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hi Bob and all his readers -

I workout every day and then do some sort of cardio like jogging, bike riding or even hill climbing.  After each I find drinking beer helps my recovery, but only craft beer. Mass-produced “beer” that nutritionists and aficionados revile is made with rice, corn, coloring, flavorings, and enzymes. To me this insipid drink is the equivalent of white bread—bland and lacking most of the good nutrition.  But a finely crafted beer is only made with barley, wheat, hops, and water. This is akin to good whole-grain bread, better tasting and better for you. 

I did some research and found that a  good craft beer  contains about 2.2 grams protein, 75 mg sodium, 195 mg potassium, and 5 to 15 percent of the DRI for riboflavin, niacin, folic acid, and vitamin B-6. Plus the high hops content contains nine flavonoids that you won’t find in sport drinks.  As they say in the commercials, wait there's more! Beer contains zero fat and zero cholesterol; moderate consumption may even raise your level of HDL (the good cholesterol). 

No, beer isn’t the ultimate recovery drink—but you could do worse. It’s the French fries and nachos that really get you into trouble. To offset the slight dehydrating effects of alcohol, it’s a good idea to consume one glass of water for each beer consumed.

I’m also convinced that beer is better for you than milk.  Really. It’s true that  2% milk does have four times the protein of craft beer and is a decent source of calcium, but it also has double the sodium, 8 grams of fat, 30mg of cholesterol, more calories, and comes from the breast of another species that is pumped full of antibiotics and growth hormones.  Eww.  Skim milk is a bit better on the nutritionals, but it’s still doesn’t stack up to craft beer, in my opinion.

I think that brewers are reluctant to point out the nutritional value of beer because of FDA and other agency regulations, so they typically keep mum on the subject.  That’s too bad, because as you can see, craft beer is so much better for you than the macrobrews.  It’s the equivalent of Whole Foods versus fast food.  It could be a great selling point against the big boys.

Cheers to all!

Darry O'Malley

============================

Many thanks to Darry for sending in such an interesting article.  Science has shown that beer has many healthy attributes, just be sure to drink in moderation.  

 I encourage everyone to join Darry and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hello Bob –

First let me wish everyone a most happy and beer filled new year!  I very recently started using Untappd and asked everyone I knew for tips on how to use it. I thought some of the advice I got might be helpful to any of your readers, who like me, are new to the app and want to get the most out of it. 

• Include as much information as possible in a check-in. If you’re enjoying what you’re drinking, that’s great! Go ahead and check it in. Give it a rating. But before you finalize that check-in, make sure to tell everyone where you got it. The brewery and the retailer will both be grateful, as will any friends of yours who are curious about where they can get some of their own. 

• Be fair when you’re giving ratings. If you don’t like a certain style of beer, then you’re not the person to evaluate it. Don’t like barleywines? Don’t rate them. Simple. That’s not to say you shouldn’t check in styles you don’t generally care for. You can do that all day. Just don’t give a star rating. Also, be sure the beer you’re drinking isn’t too old. Telling the world that the year-old IPA you’re drinking doesn’t taste right just makes you look foolish. Speaking of which … 

• You can look at recent check-ins to determine how a beer is drinking. This is more applicable to cellarable beers, such as stouts and barleywines, but this really works on any beer with a long(ish) shelf life. If you’re worried that you may have held onto a bottle for too long, check to see what others are saying about it. If there are lots of reviews that say the flavor of a certain adjunct is falling off, it may be best to crack your bottle open sooner rather than later. This information would also be useful to people who collect and trade for beer, at least that's what I was told.

• Of course, individual check-ins are anecdotal. The smaller the number of check-ins you see, the warier you should be. 

• Big numbers don’t lie. Individual ratings should be viewed with a healthy dose of skepticism, but the average score from a large number of check-ins is a pretty good indicator of a beer’s quality. I like to use Untappd to look up ratings when I’m shopping for beer. I look up beers I’m on the fence about. Generally speaking, a 4.0 or better is a good sign that I’ll enjoy that beer. But not all styles get graded the same way. Some styles just get lower ratings. For example, a really good pilsner might only get an average score of 3.7 on Untappd, while the same score on a barrel-aged stout could be regarded as pedestrian or even sub-par.

It took me a while to get comfortable using Untappd but now I wonder why I never started with it any sooner. 

That's it.  Thanks Bob!

Alan LaRosa

============================

Many thanks to Alan for sending in his Untappd tips.  I'm sure they will be of help those new ito the app.  Itt can be a fun and valuable tool for beer some drinkers.

 I encourage everyone to join Alan and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hi Bob and Happy Holidays!

One of my new year's resolutions (or at least my dream) will be to visit every brewery here in my state of Michigan.  I've  visited quite a few here and in other parts of the country.  It's of course great fun but I did make some errors I'd like to mention so others won't.  By avoiding the most common mistakes I've made I'm sure your readers will have a much more fulfilling and enriching time.

it's always worth doing some research beforehand, as by no means are all breweries the same. While it may seem obvious, the main difference between breweries is the beer they make, and you might not get as much out of the experience if you visit a place that specializes in a style you're not fond of.  If you're open to anything beer-wise, then the quality of the beer and the tour experience are the next things you'll want to check out. Social media and review sites are a great way to see what other people think of the brewery, and beer rating apps like Untappd should give you a solid idea of their beer quality.

it's important to know the brewery-specific guidelines. Some breweries are open to the public every day of the week, whereas others may only be open 3 or r days a week.  These days, plenty of breweries are considered family- and pet-friendly, but this isn't always the case, so if that's important to you it's wise to check before you go.

Brewing is no different than any other type of food production in the sense that hygiene is an extremely important part of the process. In fact, many in the industry would argue that brewing beer requires above-average attention to cleanliness.  All of that means no wandering around in production areas.  And no ripping open bags to taste the hops. 

If you have a tour guide (not as common any more) pay attention.  It's arguably the best part of visiting a brewery — aside from the beer, of course.  Whether it's your first brewery visit or your tenth, you're pretty much guaranteed to learn something new and fascinating.  And don't be afraid to ask questions of the guide or a knowledgeable "beertender" in the tasting room.  You'll be missing out on the opportunity to learn if you don't ask.

When you visit the tasting area a common mistake people make is when sampling beers they stick to the styles of beer they enjoy. It's a chance to be a little adventurous, so go for it.. This isn't to say you should avoid the beers you like, but that sampling a range of different styles will surely expand you knowledge of beer styles and be fun.  Needless to say, remember to drink responsibly.  Consider your travel plans; a designated driver is always a good idea. 

Lastly, it may be a brewery but it's appropriate to tip you "beertender" or server in the way you would anywhere else.

I've made every one of those mistakes in the past but not any more which makes good brewery beer even better!

Cheers!!

Melinda Magdaleno. 

============================

Many thanks to Melinda for sending in a interesting  and valuable article.  Following her advice will surely result in a most enjoyable brewery visit especially for first timers  Visiting a local brewery is a great way to support a small business and enjoy some super fresh craft beer.

 I encourage everyone to join Melinda and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hi Bob!

Fuzzy mold spots on bread, spoiled milk stinking up your fridge—some rotten food is easier to identify than others. But when it comes to beer, how can you tell if it's past its prime? Well, Bob, I always wondered that so finally sat down to do some research.  Now that I’ve got n answer I thought I’d share it with you and your readers. 

Here’s the answer in a nutshell.  Beer expires, but beer doesn't expire in the same way that a lot of people think of when they think of food in particular. Other things you eat and drink run the risk of pathogenic bacterial growth that can cause humans to get sick. Because of the alcohol content in beer, and the presence of hops—which have antimicrobial characteristics—there's not really any pathogen growth. The worst thing that's going to happen to beer when it gets old is that it's going to taste bad.

Of course different beers can have different shelf lives. Certain high-alcohol, malt-forward styles are sometimes brewed with aging in mind. Barleywines and imperial stouts, are just two exceptions.  However the general rule is drink beer as fresh as you can.  That is especially true for hop-heavy styles, like India pale ales as I’m sure your readers know.  The fact is that although the antimicrobial properties of hops are what keep beer from pathogenic growth, they're also one of the more delicate characteristics of beer—and one that shows signs of aging first.

Sadly, there's no obligation for brewers to provide to consumers the packaging date for the expiration date.  Some brewers include hints, such as "Best By" dates but even they're not required.  For me, and I can’t stress this enough, brewers providing age transparency on their products indicates a higher level of quality compared to those who do not.  Many breweries may not like that view but too bad.  They’re not getting my business!

One last tip that I always follow.  When I'm not planning on drinking a beer right away, iI found it's best to store it in the fridge until I'm ready to drink it. When I don't have space for that, I keep it in the coolest part of my house, usually in the cool, dark  basement. 

Hope you found this of interest.  Bob, I really enjoy your column.  Thanks!

Rita DeMaio 

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Many thanks to Rita for sending in a interesting  and helpful article.  Your research is on the mark and provides important information for any beer drinker.  I especially endorse you view that consumers should check for a canned on date to try to buy the freshest beer possible.

 I encourage everyone to join Rita and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello Bob!

As Halloween approaches, plenty of would-be witches and warlocks are digging through the broom closet and dusting off their pointy hats — but they might be surprised by the costume's history and how it’s related to beer.  Really.

During the early medieval period in Europe, the beer industry was largely run by women. "Ale wives," who sold the beverage and ran the local taverns, played an important role in the beer trade. Female brewers, commonly referred to as "brewsters," were the primary producers of ale.

And the traditional clothing worn by brewsters bore more than a passing resemblance to the contemporary witch costume.

If you look at the stereotypical witches' garb that we think of — a cat, a pointed hat, a broom and a bubbling cauldron, for instance — those are all pieces of equipment essentially that brewsters would have used in their trade.

The women made their beer in large cauldron-like vats. When the product was ready to be sold, they signaled its readiness to customers by driving a tall, broomstick-like "ale stake" into the ground outside their door. People walking by their house would see the ale stake and know, Oh — I can go in and purchase the ale, it's ready to be sold..

In the marketplace, brewsters and ale wives wore high-pointed hats in order to stand out among the crowded throngs of potential customers. As for the black cat sidekicks, women of the time were heavily reliant on felines to protect their grain stores from vermin.

For centuries, women enjoyed success and respect as the beer industry's key drivers. But as men became more involved in the industry from the 1300s onward, that attitude started to change and fewer women went into brewing. Now I'm glad to see that that is beginning to change a bit.  

Since I enjoy homebrewing I think this year I'm going to dress up as a "brewster" for Halloween though most people will think I'm a witch.  

Cheers!

Becky Rinaldo 

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Many thanks to Becky for sending in a fun and interesting  article that fits perfectly in this month of October. Early brewers were indeed mainly women which is not widely known.  Glad you were able to get the word out to our readers who might not have realized it.

 I encourage everyone to join Becky and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hi Bob!

I'm guessing many of your readers are like me in that sometime they crave a beer with flavor and modest ABV.  To put it another way, there are times when I want a beer I can always count on to deliver when I just want to drink, not think.  When I get in that mood I’m not reaching for an expensive multi-nuanced beer rated a 4.8 on Untappd.  Surprising, I found the answer to that by looking at what wine drinkers do in a similar situation. 

Wine drinkers often use the term  "house wine”. It’s a pleasing wine for the masses, mostly anonymous red or white, and is alost always doled out by the glass.  It has a nice price which encourages repeat consumption. House wine lubricates conversation without steering it, discourses on provenance and pedigree taking back seats to the company at hand. Well, folks,  I recently discovered that beer, too, has a dinner table toehold. It's Belgium’s very low ABV tafelbier—Flemish for table beer.  It is a traditional accompaniment to mealtime or, heck, anytime. Table beers are light-bodied without being light beer, packing enough character and complexity to keep taste buds from growing bored.  Brand them session beers with both a foodie and Belgian bent.

Bières de table, as they’re also known, endure in Belgium (Brasserie DuPont’s spicy, grassy Avril is a must-try), but American brewers have increasingly stepped up to the table making beers with complete quaffability—summer-afternoon brightness enlivened with a lemon squeeze and cracked black pepper—by sticking it in 16-ounce cans. The beer takes inspiration from Belgian monks’ low-alcohol singel, typically a monastery specialty.)  Try one of lager-making magician Jack’s Abby brews, the appealing malty, German inspired House Lager,for example. I find that I can drink it time and time again without worrying about how filling it is or what it says about me (other than I know good beer.)

 In a world of promiscuous drinking, in which we one-night stand with beers before swiftly bouncing to the next, stocking house beer is a commitment to monogamy, or simply steady cohabitation. There’s comfort in carbonated familiarity, no matter its form. Maybe it’s a tropical IPA or snappy pilsner, or a stout that you can’t do without. I recommend your readers buy a six-pack, buy a case—you know, just in case a couple friends unexpectedly swing by. Consider it a hedge against that most heinous of crimes, the empty fridge.

Thanks!

 B.J. Wheeler

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Many thanks to B.J. for sending for a most interesting  article. It's certainly on topic as today one of the fastest growing segment in the beer industry is low alcohol and no alcohol beer.  Many of these session beers can have great taste and their low ABVs seems to appeal to most drinkers, especially the younger demographic.

 I encourage everyone to join B.J. and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello Bob and Friends - 

 I can’t tell you how many times I went to the  beer store saw a label, brewery or style I liked and  paid $15-$20  for the four pack without thinking I was doing anything wrong. Then, when I got home, the beer tasted terrible and not at all what the brewery intended. That doesn’t happen much anymore since I began following these few rules I’d like to share with your readers.  Don't be a foolish buyer!

Find a store or brewery you trust with people who work there that are passionate and knowledgeable about beer. Many of these stores or breweries sell beer by the single bottle/can so you can try it at home before you buy a  four/six pack. At a brewery don’t be afraid to ask for a taste before buying some cans or a crowler to take home.

Go to the cooler first to look for beers.  Since beer is made with agricultural products like hops and malt and these fresh ingredients can degrade over time, faster in warmer conditions like room temperature. Keeping beer cold can prolong its freshness.

Always, always check your beers for canned on dates before buying at stores and breweries (yes, I’ve seen some OLD beers on shelves even at breweries). On cans, they are usually on the bottom of the can and on bottles they are either on the label or printed on the neck. I never buy an IPA that’s older than 6 or 7 weeks.  If the can or bottle doesn’t have a date or it can’t be read I never buy it.  Those breweries don’t care about the consumer, so I don’t care about them.

Of course there are a few beer styles can withstand months to years of aging and even taste better a bit older like imperial stouts or barleywines. But would you want to drink a year old double IPA or American lager? Most certainly not. The thing to know is, once beer leaves a brewery, it’s ready to drink and should be done so sooner rather than later. If you do bring beer home and you aren’t planning on drinking it for a bit, put it in the fridge or in a cool, dry, dark place that is cellar temperature like a basement or closet.

I hope my rules aren’t revolutionary but sometimes we can use of reminder.

I always look forward to you column each month.  It would be exciting to see mine there.

Thanks!

Beth C. Campbell

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Many thanks to Beth for sending for her article. I totally agree with her premise that fresh beer is the best beer and that the consumer should be an aware, knowing buyer.  

 I encourage everyone to join Beth and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello to Bob and Friends!

It's a sad day for any of use who enjoy Anchor beer.  Their Steam was a craft staple and their Liberty one of my all time favorites for many years.  The sad fact is that this historic San Francisco brewery has announced it will not be brewing its annual Christmas beer this year and plans to drastically cut distribution of all their others.  How drastic?  Instead of being distributed in 49 states it will now only be sold in one  - California. 

 Anchor has been in operation since 1896, They've been scaling back all distribution outside California for a while now.  Just think when was the last time you saw Steam or Liberty on store shelves in your area? . Now they've taken the final step.

I've read some articles that say Anchor sales were hurt by craft beer fans migrating to smaller,uber-local brewers in their own cities, where the offerings were ever-changing and the beer is dependably fresh. The same could not be said for  Anchor as their national distribution model became a curse, as it did for other craft beer pioneers like Stone.  Speaking of which I bought a 6 pack of Stone IPA yesterday and the beer was stale when I opened it.  I blame myself since there was no bottling date on the label or carton.  I won't ever buy it again so maybe it's true that some breweries struggle mightly with freshness if they have a wide distribution agenda.

In 2017 Anchor Brewing which was owned at the time by the Griffin Group, an investment firm who then sold it to Sapporo, a Japanese beer major hoping to cash in on the American craft beer revolution. That acquisition, an $85 million dollar deal, further alienated some of Anchor’s core fans. To make things worse, the brand was no longer considered true craft beer according to the national trade group, the Brewers Association’s definition and its authenticity increasingly questioned by beer purists.  Their next wound was self inflected when very early this year they  announced that it was celebrating its 125-year history with a new look that sacrificed its hand-drawn artisan label artwork in favor a more basic, and frankly, much blander generic look.  Many Anchor fans took to social media to voice their distaste and displeasure.

To be honest I wont miss Anchor's Christmas Ale and most of their other offerings but their Steam (aka California Common) was always good and their Liberty was indeed special.  It was the first beer to get me on the craft bandwagon and I'm forever in debt to it for that.

Thanks and happy summer to all!

Chris Collingswood

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Many thanks to Chris for sending for his article. I enjoyed most of their beers especially the Steam and Porter.  While they will be missed by many it seems the marketplace has spoken.

 I encourage everyone to join Chris and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hello Bob -

I enjoy going to popular bars for a great craft beer or a quality cocktail.  Unfortunately, some of these places tend to get crowded.  Over time I’ve come up with a few way to handle this that your readers might find helpful.

Obviously the best advice (and one I’m using more and more) about how to avoid a line outside of a crowded bar is to not wait in it in the first place. But, if you feel you just have to check out the new hotspot, there are a few strategies you can employ to snag a seat.  They will also help get you better service when you local pub is packed.

The first, and easiest, way to avoid a line is to go on an off night. Sundays, Mondays, and Tuesdays are typically the slowest nights for bars, and that means you’re more likely to get in. Holiday weekends are also a good bet, unless you live in a vacation spot. When people flee the city for Memorial Day or another three-day weekend, you’re much more likely to walk on in without a wait.

Another great strategy is to show up early — happy hour exists for a reason. Sure, you might feel like your grandparents, but snagging the early bird special will ensure that you’ll be on the inside looking out as the line starts to form or there's three deep at the bar.. And as long as you continue to order and tip well, you can stay as long as you like. Just don’t be surprised if you’re asked to leave if you’re just nursing one drink.

My third strategy involves employing one of the above first, and then being a great guest. Tip well, make friends with the staff, and go back often, always on slower nights or at an earlier time. Basically, become a regular. Then, when you have those friends or family in town who are dying to try this cool bar it will pay off.  You can even shoot an email or text over to a staff member you know, and chances are they’ll hold you a few seats. Even packed, trendy bars would always rather have regulars in their seats whom they know tip and treat the staff well, than a guest who is there simply to check their venue off a hit list.

That's it from me.  Thanks!

Tom McLean 

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Many thanks to Tom for sending for an interesting article. Some of his tips make sense even if you aren't one to hit a popular club and prefer going to a local bar that draws a crowd.  

 I encourage everyone to join Tom and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hi Bob and Friends - 

Craft beer isn’t bad. But don’t get me wrong, it’s not all good either. I’ve been fortunate enough to try over a thousand of different craft beers. I’ve even been lucky enough to have what I consider to be some of the best beers in the world, and then on the other hand a good quarter of what I’ve tried I have poured down the drain because it was not up to top standards, or just plain bad.

I like to think that appreciating good beer is something a person works up to. Going from Bud Light to sipping a Bourbon County Brand Stout is like trying to run a marathon before you’re fit enough to even walk around a city block. The trick is, figuring out a good place to start introducing the palate to bolder flavors. Maybe people should not start with craft beers.  Instead they should start with imported lagers like Pilsner Urquell, and then move on to blonde ale, brown ale, and mild red/amber ales. And hey, they may never care for a New England style hazy double IPA, or an apple brandy barrel aged imperial stout, and that is totally okay.

As I see it, most mass-market beer is designed to offend no one. It's sort of like of the art hung in hotel rooms at least, big chain hotels. The art in a Sheraton will not offend many people. But it probably won't excite them, tantalize them or thrill them either.

Craft beer, on the other hand, is not designed for everyone. That's the beauty of it.  However by trying to please a more select group of people, it risks (in fact, almost guarantees) offending (or at least being disliked) by others.  Fortunately, I'm sure all the readers of your column are in that select (and lucky) group.  

Yours in hops -

Tim McLane

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Many thanks to Tim for sending for his interesting article. He may be a bit harsh on the percentage of mediocre craft beer though it is out there. Also, his recommended progression on the craft beer road may be the way to go for some people moving from macro lagers to serious craft.

 I encourage everyone to join Tim and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hello Bob and Friends!

A lot of far more knowledgeable than me beer people like to talk about drinking seasonally. They often seem to recommend that we who are new to craft beer should drink only the styles of beer associated with the season. Heavy, creamy beers are for winter drinking. Light and crisp beers are for spring and summer. Spicy and malty beers are for the fall and early winter.  I respectfully disagree since that method of choosing beer doesn’t account for the drinker’s desires. Even if you’re the type of beer lover who tries to drink seasonally, you still will occasionally want a high-alcohol imperial porter during the summer or a kolsch in the winter.  Well, to me, if you want that beer, you should have it. Nobody should feel like they shouldn’t drink a style of beer because it doesn’t “match” the time of year. 

Of course I understand there are reasons to stick to certain styles during certain seasons. Freshness and selection are the main ones. Brewers tend to produce crisp, light beers for the warmer months and dark, heavy ones for when it’s colder. So by sticking to seasonal styles, you’re probably going to have a larger selection and that selection likely will be fresher. But the wonderful thing about today’s beer world is that no matter what you crave and the time of year you crave it, you’re going to be able to find something to satisfy that craving.

I want the kind of beer I want when I want it. My desires don’t necessarily correspond to seasons or weather.  I'm the type of  person who drinks lots of hot coffee on 100-degree days instead of iced coffee. So, as we've just begun Spring I don't intend to focus my drinking on having a Kolsch, Helles Bock, Gose, or similar beers.  Maybe some of your readers will join me on that.  As I see it, as long as you’re enjoying it, you’re doing it right. 

Thanks!

Jack McManus Jr.

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Many thanks to Jack for sending in such an interesting article.   Your last line says it all, however, as you mentioned, you should be careful that your beer is fresh regardless of the season.  I encourage everyone to join Jack and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hello Bob -

I don't know about you but  I am really ready for a Beercation.  I've gone on quite a few ranging from a few days to a lengthy adventure,   I thought you and your readers might be interested in some of the things I've learned over the years.  Here goes -

The best vacations are not only about relaxing and having fun, but also about creating memorable, enriching experiences. At their finest, these experiences can bring new adventures, friendships, cultural growth or even lifestyle changes. The best beercations leverage beer travels to discover or create these experiences. Beer of course is the focus but there's much more to a really great time.

Beer and brewing are typically interwoven with a region’s history, geography, industry, economy, cuisine and social fabric. Hence, a beercation can provide unique travel opportunities and rewards.  In addition to enjoying new, great beers your trip can be enlightening about the area your visiting.

Critical to success is setting the framework for your trip. To start, I try to always establish goals and determine my budget. Then, I create a detailed itinerary and arrange key visits,  in advance if possible. When traveling with others I try to include the objectives of my traveling companions though we are all there for the beer. 

Maybe the most importnat thing is that a beercation should create rewarding, holistic experiences. That means developing a plan that allows you to unplug and focus on enjoying the moments. So give yourself time to enjoy your stops, include unplanned activities and recharge. Maximize the quality of your visits and time.  Good planning will go a long way to doing just that. Planning a successful trip requires early, thorough research. Consider the benefits and value of your choices. Research also helps build your travel excitement. Start with simple web searches based on a destination or expected travel path. For example, a web search for "best breweries in (destination name)." Look through firsthand reviews and regional blogger posts.

The efficient juggling of business openings and closings as well as travel time to locations can be a challenge. So thoroughly research opening and closing days/hours for breweries or other planned stops, time to travel between these stops as well as transit needs/availability. Consider holidays and whether reservations are needed. 

When arriving at a new destination, walk around and explore. Walking allows you to observe how people, cultures, cities express themselves and it burns off some of the beer calories. Your stroll provides an opportunity for you to connect with your unfamiliar environment. Inquire at your hotel or local information center if there are areas to avoid for safety purposes. 

Breweries, tasting rooms, beer gardens and pubs are the greatest places in the world to meet people – especially locals – and create connections. Wear or carry a subtle conversation starter. Wearing a brewery hat or shirt from back home often leads to someone coming up and starting a conversation. Tips from locals can lead to exciting unplanned adventures. Your new connections can offer a wealth of information about local "must-see" stops

Two of my favorite places for beercations are Denver, CO and Portland, OR.  Those are two great cities for beer.  I also enjoyed San Diego for their great beaches and their 150+ breweries.  This summer I'll be heading to Vermont.  My eventual goal is to satisfy my passion for real ale at the Great British Beer Festival.  

That's it from me.  I hope some of my suggestions will be of help.

Joanne O'Malley

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Many thanks to Joanne for sending in such an informative article.   Your tips would certainly be helpful to anyone planning a vacation around beer.  I encourage everyone to join Joanne and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hi Bob -

A belated happy new year to you all all your readers!   One thing I'm not happy about however is the rising cost of not only beer but also hard seltzers and especially zero alcohol / NA beers.  What burns me is the prices. Here in Maryland we had a alcohol tax increase a while back and the price of non alcoholic beer went up as much regular beer, even though it says right on the can no alcohol tax applies. This stuff has to be cheaper to produce because they just push beer through a membrane which passes the alcohol and leaves the rest.  They can then sell that remaining alcohol for more than $1000 dollars a ton.

Let me explain a bit. Until recently, I had looked forward to the weekends as that was my" beer time". I did this for nearly 45 years. Then I had my annual heath checkup in late November of last year and was advised I should eliminate all alcohol intake before I have non reversible issues. I took the doctors advise and stopped immediately. I went in search of some NA's that were available locally , found a very limited selection, and noticed the prices were on the high side. Make that the very high side.  However, I had no choice.

I finally settled on Bud Zero as the "beer" that best satisfied my taste craving . It was different, refreshing, and clean tasting.  When I am out with friends I don't feel as out of place now holding a can of it and honestly if it comes to the point down the road that I can't consume any alcohol I'll be ok. Some may say drink a soda or diet drink when socializing. I can't because I'm a type 2 diabetic and am allergic to sweeteners . Water, coffee, and unsweetened ice tea get old fast.  Trust me on that. 

I first had Bud zero a couple years ago and, to be honest, its clearly not beer, It's essentially tea-wort. I sometimes think of it as having beachwood flavor added to barley, rice, and an adjunct flavored tea. One thing however, it smells like beer. It looks like beer. It has the general flavor profile of beer, all  without the alcohol. Admittedly, it ,and other NAs, is thinner in taste and lighter bodied then their real counterparts but the flip side is that brings many fewer calories. Say goodbye to that beer belly.

I've read and heard a lot of negative comments from drinkers who obviously have not even drank a good NA beer. It's only fair to have one before you condemn them out of hand.  I suggest  anyone thinking of trying a no-alcohol beer go not only with a Bud Zero but some of the offerings from Athletic Brewing (they ship).  Recently I've bought less of Bud Zero and more and more of the Athletic beers.  Their Free Wave IPA is really good, as is their stout.  I also like Deschuttes Brewing's NA version of their Black Butte Porter. When it comes to that beer, I can honestly say it's not easy to tell the difference between the regular and NA ones.

More and more craft breweries are coming out with NA options which is great for beer lovers who need to cut back on alcohol, are simply tired of it, or are looking for something tasty and healthy.  

 All I can ask is to give NA beers a try before saying they can't possibly be any good.

Thanks!

Jack Cleaver Jr.

============================

Many thanks to Jack for sending in such an interesting article.  NA beers are currently a sales juggernaut (though a small total of beer sold).  All forecasts say the category will continue to lead beer's growth in the new year.  I encourage everyone to join Jack and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hello Bob -

As I'm writing this it's almost the start of a new year so I thought some of your readers might be interested in what my resolution was last New Year's eve and how I achieved it - lost weight and still enjoyed lots of beer.  It's my beer and salad diet.  It may sound silly but it worked for me.  

I ate salads for dinner 4 days a week for six weeks, then continued it for two days a week for the rest of the year..  The salads can be sweet, tart, savory, spicy, herbal, fruity, and funky, sometimes all at once. But with so many simultaneous flavors, they can pose problems when trying to choose the perfect beer. The acidity of a vinaigrette, for instance, and the bitterness of certain greens can be hard to partner up. In the beginning it was really hard for me to decide which flavors to focus my beer matching on when there's so many things to deal with.

By the way, I even tried wine at first.  However it was quickly evident that the wine was often knocked out by a salad.  Beer easily stood up to the most aggressive salad flavors and had the added bonus of offering a wide range of flavors to partner well with just about anything you might slice, dice, or toss.

Here are my simple rules of thumb I learned by trial and error in making my beer selections-

1.  Keep it on the lighter side: Lighter-weight salads need a beer to match. Reach first for pilsners, hefeweizens, and American wheat beers.

2.  Acid + Acid = Less Acid: While this seems counter-intuitive, pouringan acidic beverage with acidic foods lessens the perception of acidity in both. Sour Flanders red ales are amazing with pickled herring, for instance. Pick beers with some pronounced acidity to serve with strong vinaigrette. Lambic, gueuze, Berliner weisse and geuze all work.

3.  Hops and fizz cut fat: For salads with fatty components, whether that comes from avocado, mayonnaise, or meat,

 hoppy and fizzy beers will leave your palate feeling clean and fresh. Consider pilsners, saisons, or American-style pale ales.

4.  Pick an anchor flavor: With some salads there's so much going on that it's easy to become a deer in the headlights. Look at all the ingredients of your salad, then pick a flavor and go with it. It might be the dressing or it might be a light crumbling of blue cheese or bacon. Focus on choosing a beer that will draw out that flavor.

I generally pick the beer I want first then decide on which salad to make to match it.  I guess most people do it the other way around but remember we're beer people first and foremost!  The keywords to keep in mind in deciding how the beer will impact the food are "cut," "complement" and "contrast."  

One warning - I learned the hard way - drinking the wrong beer with certain salads will detract from both the food and the beer. The flavors in the beer can overwhelm the salad, but the reverse can also occur. Just remember that matching any type of food with beer is not an exact science. There are no set rules which makes it fun.  All I know is that every time I try a different beer with a different food, I'm awed by  the possibilities.

Even if you don't want to lose weight this is a tasty way enhance you usual dinners.  I now carefully match my beer and food no matter what I'm eating.

Many thanks and best wishes to you and all your readers for most wonderful new year!

Alexandra-Marie Bartlett 

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Many thanks to Alexandra-Marie for sending in such an interesting article.  Pairing the correct beer with food can really enhance the flavors of both, be it a salad or not.  I encourage everyone to join Anexandra-Marie and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Happy New Year and Cheers!

Bob

send your article to webmaster@beernexus.com

Bob -

This may sound strange, but I thought I write something about Miller High Life.  Now before you stop reading let me see I’m a long time fan of craft beer and have enjoyed some of the great beers of the world. but every once in a while, when my friends are looking too closely, I’ll go for High Life.  So why would someone like me, a self-professed craft beer nut, do that?

I’d be the first to say there really doesn’t seem to be a lot of difference between High Life and, say, Budweiser or Coors Light or even PBR. It scores a ghastly 9 (out of 100) on RateBeer compared to Budweiser, which gets a 3, Coors Light a 2, and PBR a 22. It’s not even the best of the most abysmal pale lagers available. However, it does taste markedly different from those mostly-indistinguishable lagers.  It has a serious notch up in sweetness, a much cleaner flavor. Perhaps it serves to combat palate fatigue from all the big flavors in the beer I usually drink.

High Life is brewed at the same Milwaukee-based Miller Brewing plant that makes plenty of other déclassé beers, including everything from Miller Lite, to Milwaukee’s Best to MGD and Colt 45. Like those and many others, High Life is made with extracts and adjuncts like rice or corn, which help lend it an extremely light body.  And it has a relatively low ABV (4.6%) which is right in touch with the trend today.  

One unique separator is that it, of course, comes in a clear bottle which are typically verboten due to their inability to block UV light and thus elicit skunking.  However that can't happen to High Life.  Their secret is rather than add traditional hop cones or compressed hop pellets to balance the flavor of the beer, Miller strips the isohumulones from the hops and reconstitutes the bitter hop properties into a modified extract, leaving it immune to the damaging effects of light.  That's really neat and it does set it apart, I guess.  As a bonus, the bottle's neck has an iconic little lady on it. It's impossible not to like the look.

Maybe in a way, I’m even charmed by the corniness of the old ‘Champagne of Beer’ slogan.”  For me, High Life is also about the memories it rouses of special people whose drink it was in the past. My dad used to drink it so when I drink one it reminds me of the pride I had for him.  I feel the comfort that comes from those memories in every drop.

Sometimes an occasional bit of a throwback to simple, basic beer can be a good thing.  

Thanks and cheers.  Best wishes to all for a wonderful holiday season! 

Gail R. McCain

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Many thanks to Gail for sending in such an interesting and entertaining article.  It's certainly the first we've had extolling Miller High Life. I encourage everyone to join Gail and submit an article for publication.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

send your article to webmaster@beernexus.com

Hi Bob -

Thought I'd write to tell you about my very special cats.  Don't worry, beer is involved, at least in a way.  

First off, if I had things my way, I’d bring my cats Boots and Bell everywhere with me. Commuting to the office? Much better with my trusty cats by my side. A trip to the grocery store? They’d help by picking out their favorite treats. Out to grab a glass of beer on a patio somewhere? They’d make the perfect companions. In fact, that last notion isn’t too far off from reality—more and more breweries  are "employing" cats.

Some breweries say that cat careers are not only helpful to the them but to shelters that are overrun with cats who aren’t always equipped to be domestic pets. Their view is that in addition to friendly brewery cats, there are cats who are more timid or anxious around humans that can be placed in a permanent home with plenty of space to roam and hide when necessary. These are animals at risk of being put down if left unadopted by individuals or families. Their basic argument is "employing" a cat can save its life. 

 My view is the best way to say a cat's (or any other animal) life is to make all shelters no-kill.  

One of my local breweries has two cats.  The owner told me it’s in-house “pest control at its best.” The cats, with the names  George and Gracie who were rescued from a local shelter and now have their forever home at the brewery where they’re on the prowl, protecting the brewery’s grain supply from rats, mice, and other rodents. He told me it’s  a system employed by breweries across the world. I had never even thought about that before. Last year, he made a special beer in his cats honor called Paw Patrol.  The label on the cans had pictures of both of them and  he donated a portion of sales to his local shelter. It was the same shelter from which the cats were adopted.  

I eventually did a little research on the topic and discovered that the FDA is not too supportive of the idea of cats in the brewery. It seems there's a law called the Food Safety Modernization Act which regulates beer as food.  One of their regulations called Good Manufacturing Practices, which all breweries must comply with, requires the use of pest control to protect ingredients like grains. The issue is that cats are not an approved method though they are not specifically banned.

Bob, if any  your readers are like me and wish your cat could have a drink right alongside you, there’s an option for that, too. There are “beers,”” that are cat- and dog-friendly. When you pour yourself a glass of your favorite brew, why not pour some pet “pale ale” too? The formula for these drinks usually include needed nutrients and of course a good amount of catnip.  Needless to say they do not have any alcohol. Alcohol is poisonous to your pets. If anyone is interested, you can find some of the approved "beers" online and in some pet stores,

Thought you might find all of this interesting.  Cheers to you and all your readers!

Maryellen Whitestone 

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Many thanks to Maryellen for sending in such an interesting article.  It's the first we've ever had on the topic of cats in breweries.  I encourage everyone to join Maryellen and submit an article for publication.  As you can see, your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob -

Last month you published an article from one of my countrymen.  That encouraged me to write you with my take on why UK beer is doomed.  U.K. beer businesses—breweries, pubs, and retailers—are desperate for government intervention to curb rapidly increasing costs that many fear will put them out of business within the year if left unchecked. Tripling energy prices caused by a shortage in gas supply and rising gas prices, exacerbated by Russia’s invasion of Ukraine, have made the situation dire:  The Federation of Small Businesses estimates that companies’ electricity bills have risen +349% and gas bills by +424% between Sept. 2021 and Sept.2022. Add to that historic inflation and spikes in the price of raw materials like aluminum, carbon dioxide, and malt.  It seems the industry on the brink of collapse.  

An article in the paper said that seventy percent of U.K. pubs said they will not be able to stay in business through the winter without government assistance, This has ripple effects for the rest of the industry, especially for small breweries whose main source of revenue is sales to local pubs. (About half of all beer produced in the U.K. is sold at bars and restaurants, versus the U.S., where this figure is about 20%.)

Multinational companies and large pub or brewery chains may have the capital to withstand price increases from many fronts, but the majority of small businesses do not. Still trying to recover from COVID’s on-premise closures, breweries and pubs have depleted what financial reserves they had.

My friend who owns a pub told me that there’s no way he can absorb this increase, Even more, his brewery’s recent CO2 bill, which jumped from £1,000 per ton of CO2 to £4,000 per ton in early September. Because of all this he soon. expects to raise prices for the second time this year—an unprecedented step in the brewery’s six-year history. That will likely bump the final price of a pint by an additional £0.30-0.40.)  Needless to say the big worry is If you raise prices, your sales might slip. But if you don’t do it, then you run out of money,  It's a tough situation for everyone.  I will still be going to the pub regardless of the increases, at least until I can't afford it.

Lets hope things settle down and we can get back to having a beer and complaining about the football scores.

Cheers to all -

Dan Davies

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Thanks to Dan for sending in such an interesting article.  It's great to hear from our readers around the world.  I encourage everyone, regardless of location, to join Dan.  We are all brothers in beer.  Your column can be about anything related to beer in any way.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob!

I' a faithful reader of your column from here in London.  I decided to write since yesterday, for the umpteenth  time I was told by a visitor from the States that me and my pub brethren do it wrong - we drink our beer warm. “Warm?” Let me respectfully say that  bit of international deciphering is needed. After a most pleasant chat with the visiting couple  it emerged that their “warm” is what I’d refer to as “chilled”, or in fact “cellar temperature”, while “cold” in their parlance means “refrigerated”, or as I’d say it: “Too cold to taste anything”

Let me tell your readers about British pubs. Should you walk into one, assuming it’s a good one, you’ll see a range of beers on tap. There will be the tall polished levers of the hand pumps delivering the local ales, and there will be at one end of the bar a shiny silver pressure keg dispenser or two with a few mass-market beers. These usually come out of the tap refrigerated like my American and  continental friends would expect, and invariably include the usual highly-advertised pilsner-style lagers. It’s on that bar then that you’ll see in microcosm what lies behind this great beer divide, and the clue came in the names “ale”, and “lager”. They are both beers, but their different styles reveal the story. it’s safe to describe a lager as having a lighter taste than an ale, and then to make the observation that the former tastes better when colder while the latter loses its flavour if it’s chilled. Hence those hand pumps in a British pub, and therein is why there’s a temperature difference.

The hand pumps or beer engines, I mentioned serving local ale allows the beer to be served  without CO2 .  As it pushes  the beer out of the vessel, air is allowed to enter the cask as the beer is dispensed. This means that once tapped, the beer must be consumed fairly quickly (2-4 days) before it will start to go flat and spoil.  The ale it dispenses is "real" ale which is best served at 55°F. This temperature allows all of the flavor nuances to emerge and permits appreciation of the unfiltered texture. The ale, itself, is unfiltered beer that is racked (transferred) into casks, krausened (carbonated), sealed and then undergoes a slight final fermentation in the cask. 

No doubt, there are some who will take issue with my assertion that cask-conditioned ale is draught beer at its best. If the beer is well-handled, fresh and properly dispensed, the subtle differences between cask beer as opposed to kegged can be profound. 

By the way, we Brits refer to any vaguely pilsner style beer as “lager” as if that were the only style of lager, while in fact lagers come in a huge range of styles of which pilsner is only one. Even then, the pilsners we consume would probably shock a brewmaster from Pilsen to his core, such is their blandness. It’s clear that our foreign friends have much to learn about ales, but we have a lot to learn about lagers!

That's it from me.  Time to enjoy a final round before heading home.  Thanks and cheers!

Nigel Adamson, Jr.

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Thanks to Nigel for sending in such an interesting article.  It's great to hear from our readers around the world as we share our affection for beer.  It's the universal word for comradery and fun.  

I'd like to ;invite everyone, no matter where you be, to send me to contribute a column about anything related to beer in any way, just as Nigel did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

Hello Bob - 

Something wrong is happening here in New Jersey, and I'd like to tell all your readers about it.  On July 1, the New Jersey Division of Alcohol Beverage Control  (ABC) issued rules for breweries that seemed designed to target their business. In my opinion they are comically restrictive. Not only could breweries not offer food, food trucks were also out. Even coffee was verboten. There were specific categories of, well, let’s call them “fun” things that breweries were restricted from offering: no live music, no happy hour, a limited number of events—and if you do hold one of these events, ten days’ notice must be given to the ABC for approval. . What the heck is going on?

Let me give you some background.  The current situation dates back to 2019, when the ABC issued a “special ruling.” They have the power to interpret laws and create standards for alcohol businesses. The special ruling addressed the “concerns” of NJ bar owners that breweries had figured a way around the highly-restrictive laws that govern bars. New Jersey caps liquor licenses statewide. This forced bottleneck means that a liquor license is basically a permit to print money, and they can be sold—sometimes fetching up to a million bucks. So of course, bar-owners want to protect their investment at all costs.

As craft breweries started to enter the scene, they naturally wanted taprooms/tasting rooms in which to serve their beer. To bar-owners, however, this looked like a sneaky work-around. Open a nanobrewery for a a fraction of the cost of a liquor license, and you were in the booze business despite the fact they could only sell beer. Bar-owners are represented by ta very powerful trade association, and they swung into action to restrict breweries from encroaching on their turf. 

The original special ruling was so draconian it created a rebellion and was never enforced. It created such a big stink that the ABC director took retirement. Then Covid came along and that further delayed implementation, which nevertheless hung over breweries’ heads. Now the the axe has fallen.

Everything about the rules were designed to hamper breweries’ efforts to welcome people into their taprooms. One of the most egregious provisions is limiting a brewery to 25 on-site "special" events per year -- like concerts, quiz nights, art shows, yoga  -- and 52 private parties.  Literally anything that’s not serving beer is a special event. If they have Olympic curling on one of their two allowed TVs (that's in the ruling too) , it’s a "special event", even if they don’t advertise it and it's not really special.

I'm also upset that the state is keeping food out of a brewery. They’re interpreting having a food truck operate near a brewery as operating a kitchen. Even if there's zero coordination between a brewery and a food truck, or prior knowledge, the brewery can be held responsible and punished by the state. In effect, the state is using its alcohol regulatory body and its authority to regulate food truck activities that don't have anything to do with the brewery at all.

To me, the potential harm breweries present to established bars is tiny if not zero.  I've written and called my representatives and if enough people do the same maybe the regulations will be reversed before many of the breweries go out of business or move away from the state.

Kevin A. Fishman

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Thanks to Kevin for sending in such an interesting article.  It seems that both sides have serious concerns about the new regulations.  I hope things work out for all involved parties including the state's beer drinkers.  I welcome any articles with an opposing view to Kevin's,  

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Kevin did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hi Bob -

Like many of your readers I consider myself a craft beer drinker but if I could have only one beer it wouldn't be something from the hottest new brewery, the freshest ale from the brewery two blocks from my house, or even some iconic Belgium brew (though there are exceptions here),.  No, my choice would be Guinness.  

I just took my life-long dream vacation.  I saved up and then splurged on a - I bet you can guess - a trip to Ireland.  I got off the plane in Dublin, and didn't even check into my hotel. I stored my bags, walked over to the Guinness Storehouse at St. James’s Gate, and waited outside for the brewery to open. Once inside, I got a pint from the source up in The Gravity Bar, sat down with a 360-degree view of the city, and took that first sip. Ah, it was heaven on earth. I met other fans there who traveled from around the world to try Guinness there too. One person told me he loved Guinness so much that he has his own keg of it in the basement of his house. That's impressive, but not a surprise sine we're talking about one of the most iconic beer brands on Earth.

Today, Guinness stands as the largest brewer of stout in the world.  But that wasn’t always the case.  I dug back into the archives (meaning whatever was on the Internet) and found a history as rich, creamy, and smooth, as the beer itself. Founded by Arthur Guinness in 1759, Guinness has a storied past. And it starts with the Guinness family. Born in 1725 in Celbridge, Ireland, Arthur grew up in a family that served as groundskeepers on lands held by a very high-ranking official in the Protestant Church, Arthur Price, the Archbishop of Cashel. Although not a wealthy family, the Guinnesses thrived. Even before the brewery, the family owned a very successful flour mill. And many of the family members became politicians or served in parliament in

As a reward for faithfully serving the Archbishop, the Guinness family received a significant amount of money when he passed away. That money allowed Arthur to open the brewery in Dublin named after both a neighborhood in Dublin and an actual Medieval gate leading into the city.  

St. James’s Gate was a dilapidated brewery when Arthur signed the lease. For an annual rent of £45, Arthur bought a four-acre property with four buildings on site—a living quarters, a horse stable, a malt house, and a brew house.  It was a great deal for sure. 

 In 1838, St. James’s Gate Brewery became the largest brewery in Ireland, and by 1886 it had achieved the title of largest brewery in the world. Sixty-four acres, at its largest, St. James’s Gate had everything from one the world’s biggest cooperages to ports that accessed the river where boats took away beer from the brewery. Still operational today, St. James’s Gate is now officially recognized as the world’s biggest brewer of stout. 

In 1801, Arthur Guinness II introduced West Indies Porter—later renamed Foreign Extra Stout—the longest continually brewed recipe in the history of Guinness. Two decades later, Guinness launched Guinness Extra Stout, a beer that has been a huge part of the brewery’s history.

Sorry if I went on a bit long but I found the history fascinating.  The best part of it all is that I can enjoy a Guinness just about wherever I go.  Even my local dive bar serves it and most times pours it better than the fancy pub down the street.  Thanks and cheers!

Sean O'Rourke, Jr.

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Thanks to Sean for sending in such an interesting article. I enjoyed his take on the history of Guinness. and agree that a fresh, well-poured Guinness is always a good choice no matter where you are.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Sean did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hi Bob-

Thought you might find some beer news from here in North Carolina interesting, especially since it can have implications for many other states.  A federal judge recently ruled that North Carolina regulators were wrong to reject a beer label that featured a silhouette of a naked man standing next to a campfire.  I followed the case closely because the brewery is one of my favorites and I had purchased the beer in question several times.

The owners of Maryland-based Flying Dog Brewery argued that the North Carolina Alcohol Beverage Control Commission violated their First Amendment rights by rejecting the label for its Freezin' Season Winter Ale. The commission had said the label was in "bad taste," but later allowed the beer to be sold.  I'm not sure I understand that.  It's either offensive or it's not.  Does anyone else smell some grandstanding by the commission? 

Flying Dog proceeded with the lawsuit anyway, hoping to get the regulation struck down.  I was happy to see Flying Dog contest the philosophy in the case even though they really didn't have to since the bottom line was that they could sell the beer.  To me their action was like a knight standing up to powerful forces who were meddling in someone's personal business with a uneven hand.

U.S. District Judge Terrence W. Boyle ruled that the regulation was vague and overbroad, violating the free speech rights of Flying Dog and its competitors. The ruling requires North Carolina to remove the current regulation.  The decision was widely applauded by the beer community here. Flying Dog CEO Jim Caruso said it was "heartening" to see such a court decision. "The First Amendment is the last defense against authoritarian and arbitrary government and it must be protected against any and all threats," Caruso said in a statement that appeared in several local beer blogs around here and I'm sure around the country..

I did some research and found that this is not the first time Flying Dog has gone to court over its labels. A federal appeals court ruled in favor of the brewery in 2015 regarding a ban of the sale of its Raging Bitch beer in the state of Michigan. The dispute began in 2009 when a board determined the label to be "detrimental to the health, safety, or welfare of the general public." The label featured a drawing of a female dog with accentuated features, bared teeth and a tongue covered in blood. Both of the labels were created by artist Ralph Steadman, who frequently collaborated with Hunter S. Thompson, the founder of "gonzo" journalism. And for the record I'm not a fan of that style of "journalism".  That style has far too much sarcasm, exaggeration, and profanity for my tastes.

Of course there have been, and are,  labels I've seen that offended me.  My retaliation is to not buy the product.  On occasion I might send a note to the brewery outlining my concerns.  After that I'm happy to let the marketplace tell the brewer if there are enough people like me they will eventually change their label.  

Thanks and best wishes to you and all your readers.

Lynn R. Gorman

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Thanks to Lynn for sending in such an interesting article. The case certainly raises many questions of rights and responsibility.  I hope readers who have a different view will respond.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Lynn did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello Bob and Friends -

I hope you let me vent a bit on a topic I'm sure many of your readers can relate to, that's the current state of affairs at way too many pubs I've been too since things opened up.  I recently went to a couple of places with twenty or more taps, with neither giving any indication of how long the keg’s been on. Staff often doesn’t know much about the beer choices, or whether they’ve changed recently. Glasses were a mixture of branded shaker pints or whatever the bar got a deal on: maybe new, maybe worn, hopefully not chipped.

I paint the worst possible picture, but some of that’s because in the past 2 weeks I’ve experienced a great bartender with a beautifully curated set of 16 taps…and a clueless server with a mess of 14 taps, who served me the dregs of their last keg of Guinness along with my Bell’s…which I’m pretty sure was Two Hearted, but she couldn’t seem to confirm that. What’s even more disheartening is that I’ve recently experienced beers that probably shouldn’t have been brewed in the first place, poorly formulated or executed. It only helps a little that we’ll probably never see these one-offs again, but then they’ll never get a chance to improve.

Now before you think I'm just a complainer, I have a suggestion to  improve everyone’s drinking experience.  Hope your sitting down for this one:

Breweries should stop making new beers all the time; we consumers should stop drinking new beers all the time.

Oooooo!! I can hear the screams now.   It’s just a thought.  But think about a few beers. Sierra Nevada Celebration. Allagash White. Black Butte Porter. Bell’s Two Hearted. Cigar City Jai Alai. Victory Prima Pils. There are hundreds more, standards that get made year after year. Your local brewpub probably has one, or maybe a handful.  Ever had a bad one of those? Would you change them? No and no.

I’ve been drinking some European classics lately, something I used to do a lot more. Rochefort 10. Schlenkerla Urbock. Spaten Optimator. Samuel Smith’s Oatmeal Stout. They’re great, and they’re consistently great, because they’ve been making those beers for decades. Do something for decades, and you get really, really, good at it. If you do something for decades and you sell it for decades, it’s probably because it IS really, really good. If a beer is doing well, and it’s coming in fresh and it’s high-quality and tasting good, then I’m just going to leave it on and build an audience for that beer… I’d like to see more of an emphasis on making better beer, rather than just making a new and different beer.”

Now, what is possibly wrong with that? Especially when it’s just an option. Not every brewery has to make a new beer every week. Not every brewery has to have a portfolio of regulars. But one of the beautiful things about the success of craft beer is that there are enough places that are smart about selling it that some can be the Old Reliable bars, the Old Reliable taprooms, where people go for proven classics. Brewers would get dialed in, staff would know that beer and be able to tell you about it, sales would be steady enough to keep it fresh. 

Thanks for hearing me out.  I enjoyed writing this and hope you might pick it for the column..

Sincerely,

Anthony M. Mineo

============================

Thanks to Anthony for sending in such an interesting letter.  I'm sure you're not alone in experiencing some of the issues you raise but your remedy might be a bit extreme for some.  I invite the readers who have a different view to respond.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Anthony did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello Bob from Norfolk, Virginia!

I recently read an interview with Catherine Zeta-Jones’ who gives credit for her stunningly beautiful soft tresses to one thing - beer!  If you don't know her, she's won an Academy Award, a British Academy Film Award, and a Tony Award. Now that's saying something.

The 43-year-old actress said she has long been a fan of using beer to condition her famous hair and she’s not alone. I read that for centuries, women have relied on this "secret" ingredient to get shiny, irresistibly touchable hair. At first the idea of smelling like a dingy dive turned me off from the treatment, but then I did some research and it seems there may be some real benefits to this regimen.

The reason it works, according to scientists, is that beer is rich in proteins and vitamins, through the natural barley and hops and it contains nutrients for helping to develop healthy hair. I've seen many testimonials to the benefits of fuller, thicker and more bodied hair through the use of a beer rinse. However, all the experts agreed that  it’s not acting on growing hairs, but rather existing ones. I found no evidence beer can help hair grow.

To be honest I did discover some negatives when I used it.  Aside from the awkwardness of trying to use beer from a can or bottle in the shower, I had to worry about having to rinse it all out or risk my hair smelling like a frat party. And I was surprised that most of the positive reviews I’ve found in my research seem to be from those who work for companies that produce beer shampoo — not a good sign.

There are several other drawbacks for trying to use beer to get gorgeous hair. The alcohol could be too drying for some, which could potentially strip away the natural oils hair needs to maintain overall good health.  And  there seems to be conflicting opinions on how beer should be used for maximum results. Some say that beer should first be boiled to lower its drying alcoholic content. Once it properly cools down, it can then be applied directly on clean hair before completely rinsing out. On the other hand, others strongly recommend putting beer in a spray bottle and lightly spritzing as a leave-in conditioner.

Having tried all the theories here's what I do. For a hygienically acceptable application, at the end of a shower, I pour a flat beer over my hair straight from my roots, Then I let it sit for 3-4 minutes and rinse with cold water to increase shine. To avoid the stench that can come with beer, I follow-up with a fragrant conditioner.  It works for me and it might for your readers, both male and female.

Thanks for reading this.  Hope you like it enough to publish it on my favorite beer site, BeerNexus!.

Melina Paulson-Coffey

============================

Thanks to Melinda for sending in such an different and enjoyable article.  It's the first we've every had on the topic. I'm guessing many of our readers will give it a try.  I might too.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Melisa did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello Bob and Friends -

Recently  when having people over for dinner one of the guests asked for a beer. I handed them a cold Modelo, and pointed to a set of drawers for a koozie to save their fingers from the chilly can. “Wait,” they said. “You have a drawer just for koozies?” And I said no. Because actually, I have two drawers just for koozies. 

Koozies, as most know, are can insulators most commonly made out of neoprene and foam. They go by other names too, all equally awkward: huggies, can insulators, coolers, coolies, cozies, and beer jackets. Apparently, in Australia they’re called “stubby holders,” which is a name I hate. Regardless, you probably recognize them because once you start looking for koozies, they’re everywhere. The most common, cheapest version folds flat for easy storage, but more robust, non-collapsible koozies made of thicker, pool noodle-like foam are available and optimal for floating in a body of water with a beer bobbing close at hand. You can also buy fancy metal ones, 

In Alabama, where I grew up, koozies are ubiquitous. Most kitchens have a koozie drawer, or a koozie basket above the fridge, or a random pile on the counter. They’re passed out as wedding favors, given out at banks, and printed with all manner of designs and advertisements. I have a koozie from my high school, one from a Dolly Parton concert, and one from my old dentist. I have one from Waffle House, and several salvaged from Mardi Gras parades, and at least a half dozen from restaurants I’ve never been to and festivals I have not attended

I’ve been collecting koozies since my early twenties, and you can tell which ones have gotten more use than others by how frayed the tops are, and how the foam has worn through in spots. I have a few in regular rotation at any given time, so in addition to my drawers full, they’re also scattered through purses, backpacks, and beach bags. I’ve probably lost as many as I have now.

I’ve found that in heat and humidity, the koozie really has a chance to shine. It’s a simple device to prevent condensation from collecting on your can or bottle, thus keeping the drink cooler longer. Koozies are souvenirs, in the most literal sense of the word: They spark memories. For me, they are a tangible, vital reminder of great beer and good times.  

I enjoyed sharing my hobby with you.  Maybe a few of the people who read this might give it a try.

Karen Joy DeMarco

============================

Thanks to Karen for sending in such an enjoyable article.  Collecting  koozies certainly falls in the breweriana collecting category which many beer fans love.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Karen did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello Bob and Friends -

I don't have a crystal ball but I do have some thoughts about what I see happening to beer in 2022.  Hopefully it will be a great year.  We can use it.  Here goes.  

The pandemic seems to have forced many breweries to transition to new ways of doing business  I've noticed them increasing their outdoor space, for example, and changing how they get their brews to consumers. Some of those changes may be here to stay despite opposition from some groups like restaurant associations.  I've enjoyed having breweries sell beer directly to their customers local shipping.  I hope that continues.  It's good for both we drinkers and the breweries who were allowed to ship throughout the state which gave them new customers who didn’t have access to their beer under traditional distribution systems. I see that continuing and why not?  Beer lovers should be able to order beer that was unavailable to them before COVID hit.

It’s been at least a decade since IPAs took hold of the beer world, and they’re not going away. But some breweries will find ways to set themselves apart from the pack by making IPAs with unique blends of hops. Others will create new beers that don’t hew to any particular style, or that mix established styles in a new way. I’m starting to see some brewers making more malt-forward ales, like milds, brown ales or amber ales, as an antidote to the IPA craze — not on any large scale, but maybe it’s the early rumblings of a swing away from the hop-forward beers that have dominated for so long.  I think that's an exciting trend.

While high alcohol beers continue to be the darling of many, beer drinkers like me, are increasingly asking for lower alcohol or non-alcoholic (N/A) beers. Whether it’s driven by people wanting to maintain an active, athletic lifestyle or those who think it’s a healthier choice, I expect to see more breweries making N/A, lower alcohol or gluten-free beers. Breweries have experimented with this in the past, but now they’ve finally figured out how to make low and no-alcohol beer that tastes like beer and, most importantly, tastes good.

The one broad category that has any chance of competing with IPAs are lagers. Lagers aren’t one single style of course. Pilsners are the best known, because that’s the style of most beers made by the biggest national and international beer companies.  In addition to the great craft pilsners, there are also Helles (a light bodied lager that’s less malty than pilsner), Mexican lagers (which is essentially Vienna lager) and schwarzbier (a dark, think-bodied lager). Watch for them to really grow.

I see sweet and fruity hard seltzers continuing to rise and supplant hard cider as the go-to alcoholic beverage that’s not beer, wine or spirits. Many breweries are currently making their own versions of seltzer to stay competitive. In my experience, there’s always one sweeter alternative alcoholic beverage that’s trendy at any given time. My bet is that seltzer will continue to sit on that throne this year.

So there you have it, Bob.  Who knows if my guesses at what will happen to beer in 2022 will be accurate.  In any event I had fun writing it.  I always look forward to your column since it is so different every month.  Thanks for considering this for publication.

Cheers to everyone!

Jill Howard-Moulin

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Thanks to Jill for sending in such an interesting article.  I agree with your predictions but still see lagers as remaining about the same in sales.   

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Jill did.  I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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Hi Bob -

I just got back from visiting a friend who had recently moved to Maryland.  Despite my pleas about the great quality of craft beer she's still a Budweiser drinker but the strangest part of the story is the kind of can her beer of choice comes in.  I was really surprised and I thought it might be a fun story for your readers.  

Picture a can of Budweiser beer — standard looking, except when you look closely at it.  Bud typically comes in twelve-ounce cans but the ones my friend had, quite clearly, is only ten ounces. And yes, people actually buy them but as she told me, only in Maryland and a few other select locations.  Strange but even stranger is that those people pay a premium. Well, they pay the same amount as the 12-ounce variety, but they get less of the exact same beer in return.  Huh?

It was easy to find the backstory though it's almost laughable. It seems that when Prohibition ended Budweiser, had a problem. For various reasons — transportation likely being a large one — they simply couldn’t compete against the local Maryland beers on price. So they went the opposite direction and claimed to be a better tasting product. Really. It was a curious twist which seems backward to us. Bud was actually positioning itself as an option for the discerning beer drinker. I'm not kidding.  Since the 10-ounce can was the same price as a 12-ounce can of the Baltimore beers they thought people would consider it more of a premium lager. It worked. For the decades since, many Marylanders have continued to demand the 10-ounce offering.  I don't get it but I guess it is what it is.

My friend's father told me that the original 10-ounce cans were the same height as their 12-ounce cousins, but just a little bit thinner. That changed about ten years ago, he said, when Budweiser decided to use the extra capacity on their 10-ounce lines to make something called Bud Light Lime-a-Rita. That beverage had previously come only in 8-ounce cans which were a little narrower than the 10-ounce Buds.  To be more efficient and save money Budweiser switched the 10-ounce beer to the same much thinner width can as the Lime-a-Rita.  He jokingly said that some Marylanders only noticed something was amiss when their beer koozies didn’t fit snugly around their favorite beer anymore.  I don't buy that but I guess the thinner can  didn't hurt sales too much since they are still big sellers.

Let me end by saying that as a craft beer drinker if I was forced to drink a Bud I'd want it in a 10 ounce can and not the 12 just like the folks in Maryland.

Thanks and happy new year to all!

Linda V. Gonzalez

============================

Thanks to Linda for sending in such an interesting article.  

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Linda did. 

I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Happy Holidays to Bob and all his readers!

A few days ago I went to a holiday get together at a neighborhood bar.  While it wasn’t a craft beer mecca it still had 6 taps of the usual craft suspects and another 6 of mainstream lagers.  Every beer was served in a chilled glass whether you asked for it or not.  After having two I forgot to ask for a “warm” glass so spent the rest of the time dealing with the chill.

Bob, I realize there’s plenty to argue about in the drinks world, there’s one thing everyone from Cicerones to sommeliers can agree on: there’s nothing more refreshing than a cold beer on a hot summer day.  However  that unfortunately leads many beer drinkers and bars do their best to chill their brews down to the lowest temperatures possible, even in winter. But as we search for beers as cold as the Rockies, those of us who are craft drinkers,know it's folly to take extreme measures to make it happen. The big question then, is when it comes to beer, how cold is too cold?

I did a bit of research and it seem that for most beers, the ideal serving temperature ranges from 38 to 55 degrees Fahrenheit, with lighter-bodied beers ideally served at chillier temperatures than fuller-bodied varieties such as stouts, porters, and Belgian dubbels and tripels. When drinking at home, this most often means serving beers straight out of the refrigerator, which has a temperature of 40 degrees on average. At bars, beer straight from the tap has plenty of chill as it’s usually 38 degrees.

Some bars and home enthusiasts even  go a step further, frosting their glasses to prove something I can’t quite figure out.  However I'm advising against this practice for a variety of reasons. First, frosting a glass doesn’t actually cool a beer down if it’s already being poured at the proper temperature.  It’s simply not true that you can make a beer cold even though your pouring it from a freezing cold keg.  It’s really more for the aesthetic when you pick up a glass and it feels freezing cold in your hand.  You think the beer is colder but it really isn't.

In addition, freezer storage can create tiny ice crystals on the surface of a glass, which create nucleation points for the carbonation. This in turn causes the beer to foam up instantly and reach an ice-cold temperature for a short period of time.  But then it warms right back up to just above freezing, and you essentially just end up with a cup full of flat beer.  As a proper pour is served with a half an ounce of foam on top, such a fizzle can be detrimental to the flavor and aroma of the pint, which are released through carbonation.

There’s another reason to refrain from frosting glasses -cleanliness. When you’re storing the glass in the fridge, it picks up all the other smells in the fridge or the freezer.  That’s kind of gross in my opinion. All I can say is the best temperature for me is straight from the fridge or keg in a beer clean glass — no extra tricks necessary.

Thanks for looking at my article, Bob.  Best wishes for a most happy holiday!

Lori Hickok

============================

Thanks to Lori for sending in such an interesting article.  I couldn't agree more - chilled glasses are great for light lagers on a hot summer day but otherwise they just don't work for any craft beer.  At the very least your bartender should have asked what you preferred.  

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Lori did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello Bob and friends -

I’ve been thinking and reading a lot about where beer is and what direction it is headed as the pandemic hopefully ends forever.  I thought you might be interested in what I learned the experts are saying and my take on it.

The word I've seen mentioned most often is “hyperlocal.” Customers are not satisfied to buy beers that are made in their state, they want to support local businesses in their town. The pandemic showed people the importance of supporting their neighbors’ businesses and I think that will continue. A local brewery can become almost like a sports team in the sense that people root hard for their success.

I'm sure you agree that the variety of beers that is available to the American public has exploded over the past few decades. Brewers will continue to push the boundaries to develop new flavor combinations and introduce less known styles, such as saison and gose styles (two of my personal favorites, especially gose).  

Hops have dominated the craft brewing industry in the US, especially with the great proliferation of IPA’s. Hop growers are continuously developing new strains that produce new combinations of aromas and flavors and those are always exciting to try out. More than anything I see these new hops as the fuel for more excitement in and growth of craft thanks to the continued dominance of IPAs.

One little cited reason in my research but one I this is really important for beer growth is that newcomers to craft are now able to get “flights” at many bars and breweries.  While some places frown on flights as too much work, those small samples of different brews give the customer a chance to experience more of what craft is about and eventually lead to more sales. Many grocery stores have recognized this as many now have a “pick six” offering where customers select six different beers and buy them as a six pack. Both are great ways to try stimulate craft brewing.

In terms of getting recommendations for good beers to buy, I found that a lot experts recommend skipping the apps where people rate beers and find an individual or two who has similar preferences to you. As a side benefit, you can make new friends this way.   I personally don’t pay as much attention to ratings and reviews as I used to– they can give you a sense of what to expect but not how you are going to perceive (and enjoy) the flavor combinations. Most reviews are just opinions on the style, not on how well the beer adheres to the style. So the only way to discover great beers (great, in your opinion) is to try them.  

If anything good could be said about the pandemic is that a lot of state and local rules about alcohol and beer distribution and sales were relaxed.  I'm worried that as life returns to normal these will revert back.  It seems that 

decision depends on how well state-level brewing organizations lobby governments. Distributors get bypassed when breweries sell directly to customers. You can count on distributors trying to shift back to pre-pandemic rules with armies of lobbyists.  That, it seems, is how the game is played.

It's a fact that the typical microbrewery makes roughly seven times as much money selling direct rather than through a distributor. Explaining to legislators how many jobs are created by economically healthy breweries and appealing to belief in the American free enterprise system can be effective arguments.  A note citing that to your state representatives can't hurt.  As for the experts, most of the predictions I saw say that these services will continue in high-demand markets but will go away in smaller markets.  Time will tell I guess.

Well, there it is Bob.  I hope you find my ramblings interesting enough to publish.  Thanks!

Cheers,

Gene Toorish

============================

Thanks to Gene. for sending in such an interesting article.  I enjoyed his take on a variety of topics and appreciate the research he put into it.  

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Gene did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello from Manhattan, Kansas-

Though you might be interested in what's going here at Kansas State University concerning beer and football. K-State officials tried offering beer sales in general admission areas for the first time last season, but this year they’ve decided to return to the previous policy, in which alcohol sales are limited to certain areas. Those include the club seats, beer gardens and the new Shamrock Zone.

Our Athletics Director Gene Taylor said that the athletics department surveyed fans and gave them a choice: They could have alcohol sales with no re-entry after exiting, or no alcohol sales with re-entry. Taylor said he was surprised to find that that 60% of fans favored the latter option.  This is what a majority of our fans indicated they wanted,” Taylor said at Big 12 media days. “I was a little surprised. I kind of expected it to go the other way. But we are going to have a great area set up with that new beer garden.”

Last season, officials limited the number of fans at games because of COVID-19. They also didn’t allow tailgating and didn’t allow re-entry, which must be part of the reason beer sales made sense. I'm sure there were financial reasons for that decision, too.  Anyway, I'm writing because it doesn’t seem fair that fans in the more expensive areas can still buy beer and booze when everyone else can’t. We’re all adults, right? Well, technically.

I think it’s important K-State games remain a wholesome, family-friendly environment. So I support policies that help to maintain that. I understand that there could be problems with alcohol in general admissions areas — specifically in the crowded student section, where those who are underage mix with those over 21.

Ultimately the important thing is that everyone is able to have a safe, fun time on game days. With or without booze, after all we're here to cheer on our team.

I did a little research and found that when schools began selling beer at football games, regardless of the format, it raised many eyebrows, and questions, about the impact it would have and the safety issues that would arise as a result. Prior to 2008, only six schools with Division I football programs sold beer at their home games. That number has grown to 29 and counting.  I guess that growth is due to the fact that selling beer greatly enhances revenue which is a good thing.  I also believe that history has shown that there are few if any incidents due to its sale.  

Here are three reason why I applaud universities that allow beer sales in the stadium-

• Fans are less likely to “binge drink” while tailgating before a game because they know they can purchase beer during the game, while inside the stadium.

• Since beer is sold at games, fewer fans enter the stadium with concealed liquor that has a high alcohol content.

• Beer sales are controlled, in the sense that a fan is only allowed to purchase two beers at a time. Concession workers can refuse to serve a patron who appears to be intoxicated, and beer sales cease before the end of the game.  Also, IDs are carefully checked.

So there you have it.  Selling beer inside the stadium is a worthwhile and safe activity.  

Thanks!

K.D. Laughton  

============================

Thanks to K.D. for sending in such an interesting article.  Beer and football have long been partners in prosperity so it's no surprise that many colleges have decided to sell it.  You make some solid points in support of those sales.  I couldn't agree more with your comment that everyone who goes to a game should be able to have a safe, fun time.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as K.D. did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

 The End of A Classic Beer by Lonny Taylor

Hello to you Bob and all your readers -

I'm here in the Great Northwest, specifically Oregon, and thought you might be interested in the fact that Henry Weinhard’s Private Reserve, once the pride of we old timer Northwest beer drinkers and hailed by many as Oregon’s first craft beer, is being discontinued by current owner Molson Coors after more than four decades of production. Now I have another reason to dislike Coors in addition to their making watery, weak, no taste lagers..

Weinhard's Private Reserve  beer was one of the remaining vestiges in the legacy of Northwest beer pioneer Henry Weinhard.  He was a German immigrant credited as the founding father of brewing in Portland. He started Weinhard Brewing a few years after arriving in the Northwest in 1856, buying land and establishing the brewery on West Burnside Street in Northwest Portland. 

Private Reserve was marketed as one of the first “super premium” beers, and it was based on a simpler 19th century recipe using malted barley, hops and water, eliminating the heavy use of adjuncts in mass-produced beer, Private Reserve was a huge success, reviving Blitz-Weinhard and contributing to what in a few years would be the birth of craft brewing.

Unfortunately for we fans of the beer in recent years production was moved elsewhere.  After that Private Reserve has not been what it was at one time.  The quality really deteriorated. Unfortunately that's a common story when these popular brands get bought; they find ways to cut corners. We still see it when craft brands today get bought by big beer. Its legacy, though, is something that won’t change or die.

When I think of Henry Weinhard, I think of his very strong regional identity, When Reserve came out, it had this Portland identity, too. The beer did really open the door here in Oregon for what came just a few years later. By the way, we simply called it Henry's though Henry Weinhard’s great-grandsons, Bill and Fred Wessinger, came up with the idea to give the brewery a boost as competition stiffened in the mid-1970s. 

I kept drinking it , though a lot less, after it was sold in 1979  to Pabst Brewing Co., beginning a chain of corporate ownership that would end with Stroh Brewing Co. selling it to  Molson Coors.   Through it all Private Reserve endured for decades. Believe me when I say it was the gold standard, If you were doing someone a favor, that was the payoff -- here’s a 12-pack of Henry’s for you. 

It was a really great beer, It was well made, it was clean, it didn’t have a bunch of junk in it.

I read an article where the Molson Coors CEO said the company is "meaningfully streamlining and premiumizing (what?) it's U.S. portfolio.  He went on to say “this will improve supply chain flexibility for our more profitable priority brands, enhance our innovation efforts, enable us to better focus resources and ensure dependable and on-time shipments to our distributors,” adding that Molson Coors will focus more on its fast-growing hard seltzers. 

Having watched the beer industry for many year I wasn't shocked Molson Coors would stop making Private Reserve. I think all the big companies are having a hard time trying to figure out which way is up. Part of it is the pandemic, and now you have this evolution with seltzers, and craft beer is part of that -- taking a chunk of their business away.

Henry's was just one of11 beers Molson Coors decided to stop making but it's the only one I care about.  For fans of the other ten you have my empathy.  For the record here they are - Keystone Ice,  Keylightful, Icehouse Edge, Mickey’s Ice, Milwaukee’s Best Premium, Miller High Life Light, Hamm’s Special Light Steel Reserve 211Olde English HG 8000, and Magnum.   

The marketplace has spoken.  What it told Molson Coors was that once you ruin a legacy beer people will know it despite it's famous and historic name, then they'll stop buying it.  It's now just a found memory for me.

Thanks, Bob.  Hope you found this interesting.

---------------------------------

Thanks to Lonny for sending in such a heartfelt article.  Back in the day I remember having a "Henry's" and it was quite good; ahead of it's time. It's always disappointing to see a beer you used to enjoy fall by the wayside but as Lonnie points out it seems the beer's sales didn't merit its continued production .  Still, it has an important place in beer history.

I'd like to ;invite everyone to send me their own columns about anything related to beer in any way, just as Lonny did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

20 Things To Remember When You Go Back To A Bar by Sandy Sullivan

Hello to all my  fellow beer lovers -

I'm here in Washington state and am enjoying that fact that the governor has fully relaxed  COVID restrictions so we can all sidle back up to the bar. Hopefully that will be the same for every state soon. I'm writing this while sitting in a crowded barroom elbow to elbow with fellow patrons.  That is something I, and maybe you, dearly missed over the past 15 or so months.

I have some simple advice as we return to life as we once knew it and hoped it would be again. As we all go back to the bars and the taprooms that we so dearly love I hope you join me in as many of these as possible or think prudent.  I've thought at lot about this so here goes (in no particular order) - 20 things to do when you go back to the bar:

1. Never take it for granted.

2. Sidle up to the bar and embrace normal life again.

3. Talk to strangers. Ask them where they grew up and what it was like. Enjoy their tedious stories about White Plains, or Dayton, or Palo Alto, or wherever. Buy them a beer.

4. Tell the bartender a joke.

5. Order something different, something special. Get out of your own wheelhouse, abandon your comfort zone. Enjoy a barleywine or grisette at your own pace.

6. Get a shot of whiskey or tequila to go with it. Whatever it is.

7. Write something stupid on the bathroom’s chalkboard. A quote from Shakespeare. A lewd limerick. A lyric from a Beastie Boys song.  

8. Get your ass kicked at pub trivia.

9. Leave the phone in your pocket.

10. Ask someone if you can join their party. If they seem uncomfortable with the suggestion, politely move along. Don’t take it personally. Don’t judge.

11. Slow down, be patient, relax.

12. Eaves drop on what is obviously a first date. Or a last date.

13. Challenge someone to a game of foosball if that is a game you do not normally play. Throw some darts. Shoot some pool. Waste some quarters on a pinball machine and appreciate the ringing, the clanging, and the thumping of the flippers.

14. Have one too many, but don’t be a jerk.

15. Try the steak tartare. Eat a raw oyster for the first time. Tell your server, “Surprise me.” Eat whatever they bring and enjoy it. Or at least tell them that you did.

16. Tip well. More than usual. Be kind and grateful in every regard.

17. Close your eyes and take a deep breath. Listen to the chatter and the laughter, the chiming of glassware coming out of the dishwasher, the tinkling of silverware. The bartender shouting an order into the kitchen. Two friends arguing about fantasy football.

18. Tell a harmless lie. Make up some crazy story and see if anyone bites.

19. Feed the jukebox. Play a ridiculous old country-western song by Tammy Wynette, Willie Nelson, or Glenn Campbell. Sing along with On The Road Again just to see if anyone else joins in. I bet they will.

20. Sidle up to the bar and embrace normal life again.

But most of all, never take it for granted.   

That's it, Bob.  Hope you might consider sharing this with your readers.

Thanks!

------------------------------

Thanks to Sandy  for a most thoughtful article.  It will indeed be a fine day when Covid is totally defeated and everyone anywhere can go back to the bars, tasting rooms, and pubs  I agree with Sandy that enjoying beer should never be taken for granted.  

 I'd like to ;invite everyone to send me their own columns about anything related to beer in any way just as Sandy did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

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Misleading Data

by Jon K. Reid 

Hello Bob -

If you're like me we all bought a lot of beer at off-premise retail sites last year. We had no choice. Where I live, the local grocery stores did an admirable job of upping their craft beer game to meet the demand. A remarkable number of breweries responded to the situation and canned their beer for the first time and somehow managed to get it onto the shelves at local retailers. You, like me, probably spent more money on grocery-store beer in 2020 than you did in 2019. A lot more. Unquestionably, I will spend a lot less by thee end of this year and already have been doing so.

I'm sure you, and probably every craft beer consumer in the nation is excited to get back into brewery taprooms and back into the those great craft beer bars we love. Shielded by the vaccine, surrounded by uninfected people, we have dollars to push across the bar in exchange for pints and pitchers. Growlers and crowlers are out there at brewery taprooms waiting to be filled with brewery-fresh beer.

The latest Nielsen survey's numbers suggest this might be the case, showing 38 percent of consumers plan to go out for a drink in in July. That number a month ago was only 25 percent. I haven't seen any sales numbers to back up those surveys, but if draught volumes see an increase of 50 percent relative to the latest numbers, that’s going to be a huge positive for many brewers.

The reason I bring all this us is that the most recent reports about scan data (it tracks retail purchases at places like grocery stores, convenience stores, and liquor stores) have sent shivers through the craft beer world. The data shows that craft beer sales have dropped significantly.(especially for June 2021 vs June 2020).This has created a bit of concern in the beer world and some folks are quick to interpret this information in the most negative light.

We beer fans shouldn't worry. While scan data shows that craft beer sales have dropped, we cannot look at that information in a vacuum.  The precipitous drop in retail sales, as revealed by the scan data, is just a reminder that 2020 was not a normal year. 

We should not ignore the fact that many craft breweries rely on on-premise sales and not just off-premise sales. Clearly, 2020 was a horrendous year for on-premise sales as restaurants, bars, and brewery taprooms across the nation were shuttered because of the pandemic. which means much of what was measured last year showed only how much of the volume lost from bars and restaurants was flowing into packaged volume at grocery, convenience, and liquor stores.

If you’re looking for bad news in all of this, think about all of those breweries that put so much effort into packaging their beer for retail last year. Now, as everything is opening up again, that sales stream is suffering. That is true, but many of the breweries that pivoted in that direction did not do it in any kind of permanent way. The beer that was going into aluminum cans last year can just as easily go into stainless steel kegs this year.

Craft beer is back despite never really having gone away. So for all those seltzer, wine drinkers, beer haters, and prohibitionists out there who are saying the pandemic has ended the craft beer boom let me say the reports of craft's  death have been greatly exaggerated.

Thanks Bob.  If you publish this I hope every reader goes out and has a good craft beer to salute this wonderful industry that employees thousand of folks and give we beer lovers such pleasure.

-------------------------------

Thanks to Jon  for a most interesting and well researched article.  Beer, like most every other industry relies on statistics  However how data is interpreted, in context, is the real key to their usefulness.  I agree with John that craft beer hasn't gone away.  In fact even those negative statistics from last year prove it.

 I'd like to ;invite everyone to send me their own columns about anything related to beer in any way just as Jon did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

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The Future of Beer Festivals

by David R. Laing

Hi Bob and all his readers -

I try to attend  at least 5 or 6 beer festivals every year. As you know that was just impossible last year.  Now, even with nationally available vaccines and a relaxing of many COVID-era restrictions many beer festivals are still uncertain about when they can return.  Even events that are going ahead this spring and summer are grappling with questions of attendance caps, distancing protocol, vaccination status, and the safest way to get beer from draft lines to drinkers’ mouths. The pandemic continues to loom over scheduled events with the unfortunate potential to turn them into superspreader sites.  Yet everything from neighborhood tap takeovers to national festivals are critical to breweries’ identities and bottom lines.

One logical way to make events safer is to reduce the number of attendees. This puts fewer people into contact with each other and allows for social distancing. Some festival organizers say that’s just not possible if their events are to financially survive—these types of gatherings were designed for packed crowds. But the concept of smaller, more exclusive events also raises a philosophical question: If already-limited beer events become even more exclusive, who is able to attend, and who is left out?

Virtual events may be more accessible in certain ways, but they are not necessarily less expensive. Untappd’s 2021 virtual Go Hard festival cost $110 for a box of 11 non-beer alcoholic beverages; 2020’s virtual BeerFest2U, which included a case of 24 beers, cost $99. 

Last year’s virtual format, in response to the pandemic, had pros and cons in terms of creating greater access to the festival. On one hand, attendees were able to take part from anywhere in the world, joining digital breakout rooms to spark transcontinental conversation. The virtual tickets for this year’s event are less expensive than the in-person event—$10 for a digital experience, versus $50 for festival general admission—and there’s no cap on the number of attendees. On the other hand, because virtual events aren’t as physically visible as in-person ones and don’t inspire people the same way.

A hybrid model will offer the best of both worlds. It will make space for physical camaraderie between longstanding beer fans and new ones, as well as keeping the virtual option open for people who can’t attend in person for reasons of money, physical disability, work obligations, or health concerns. The goal is to maximize the number of people who can attend—making literal space for new beer drinkers—while keeping the physical event safe.

The pandemic constrained beer festival organizers and attendees, just as it constrained many Americans’ social lives this year. But as gatherings now move forward, there’s an opportunity to reimagine beer events in a way that makes their reach broader,

All I can say is that festivals will be back in some fashion soon and after that they'll be back the way they were.  When that happens you can look for me in front of the line.

Bob, thanks for considering this for the publication.

-------------------------------

Thanks to David  for a most interesting and thoughtful article.  I too look forward to the return of beer festivals.  However they do take a while to prepare so even though Covid 19 restrictions are rapidly being phased out we still may not see them in the form we're used to until early fall.  Let's hope for the best.

 I'd like to ;invite everyone to send me their own columns about anything related to beer in any way just as David  did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

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The Beer Experience 

 by Jenny DeVola

Hello Bob -

This may sound silly but I think that right here, right now is the best time in the history of mankind to be a beer drinker despite the toll the pandemic has taken on some craft breweries.  America now has more breweries than at any time since prohibition, and globally, beer culture is thriving and constantly innovating. Drinkers can order beer brewed with local yeast or infused with moon dust and just about anything else

Beer is in a golden age, and that doesn’t just refer to the color of the beer itself. It is a liquid that many can and do take for granted. But considering it is one of the three most consumed beverages in the world, beer is something worth pondering.  To me it is something that should be thought of as more than simply a drink. Beer can be a delicious experience since a full glass of quality craft brew can put the drinker at the intersection of art and science.

The layers of complexity involved in the final product we hold in our hand can be staggering. Just consider the the four main ingredients: Water, Hops, Yeast, and Grain (usually barley). What is the water source of the beer? Which of the hundreds of varieties of hops are being used and why, how do the different yeast impact flavor, how are the grains treated and grown? Beyond the ingredients, we can ponder the vessel in which we drink the beer as well as the draft lines through which the beer travels before arriving in our glasses. All somehow come together to give us a memorable drinking experience. This is complexity at its best.  Every time I have a beer a think of all the factors that came into play to make this wonderful drink possible

I think that craft beer can and should be enjoyed by everyone, especially the ones that the industry was built on.  It’s easy to get caught up in the fever of chasing a new, rare, or local beer without stopping to reconsider and appreciate the classics like Sierra Nevada Pale Ale, Sam Adams Boston Lager, Anchor Steam, and so many others.  I sometime think we who love craft beer spend too much time worrying about what a beer should be or could be rather than what it is, and when that happens we lose sight of what got us excited about beer in the first place. Each new trip to the bar, each new beer opened, is a chance to break that cycle and to focus on the moment at hand.

Lastly let me say that now that things are opening up again and the Covid vaccines are becoming more available each day it's a good time to support your local pubs and breweries and help yourself in the process to a great drinking experience.  Go enjoy a beer!

Thanks and regards to you and all your readers!

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Thanks to Jenny  for a most interesting and thoughtful article. 

 I'd like to ;invite everyone to send me their own columns about anything related to beer in any way just as Jenny did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

BeerNexus does not authentic submissions

Beer and Workouts - Perfect Together

by Shelly Lyman

Hello Bob -

I've been in a running club that always get together for beer when we're done. Actually sometimes I think we're a beer club that likes to run.  Either way everyone in the club has learned that the most important thing for recovery from an endurance activity is definitely hydration with water (and electrolytes if needed depending on the activity) or beer. I'm not kidding.  So for all of your readers who are trying to work off those few extra pounds thanks to sitting around during the pandemic my advice is to focus on those basic aspects of fueling your sport and to keep enjoying beer 

Working out doesn't mean you have to give it up as long as you drink in moderation. Having said that there are some things to consider. Although beers contains electrolytes it doesn't fully replenish what you lost when exercising. That's because beer is a diuretic. The reality is you have to drink beer with low ABvs to remove the diuretic effect of the alcohol. That may seem like a problem but it's not. The good news is that craft breweries are catering to fitness-minded drinkers.

 Back in2017 Dogfish Head in Delaware released Sea Quench Ale, made with sea salts and minerals including calcium, chloride, magnesium, potassium and sodium to help sate thirst and replace lost electrolytes. Not only did it rehydrate, it tasted great, at least to me. About a year later they released Slightly Mighty IPA, a low-alcohol ale (4% ABV) with only 95 calories (a typical IPA can have 200 calories) and 3.6 grams of carbohydrates, rivaling tasteless Michelob Ultra.  Slightly is so good it's the top-selling low-calorie IPA out there as far as I know, with sales more than doubling in the last year, 

Brewery co-founder Sam Calagione said that Dogfish Head made its first active life style beer,a 4.8% Belgian-style white ale called Namaste, more than a decade ago, initially to serve after brewery yoga sessions, now it's a staple for many who have never done, nor want to do, yoga. Dogfish is not alone. Harpoon released its Rec. League hazy pale ale in 2019 as an option for we health-conscious drinkers. That too was a hit with consumers as sales were up nearly 50% in the last year. 

A recent consumer survey commissioned by the brewery validated its strategy. Better-for-you ingredients were more important than a year ago for nearly one-third (31%) of the 949 consumers surveyed. Healthier ingredients were more important to millennials, those aged 27-41 (52%), than to GenXers, aged 42-56 (26%).  While I just miss being a millennial I couldn't agree more with them.

The survey went on to find that factors consumers considered important for healthier options were calorie count (28%), carbs and sugars (28%), nutritional ingredients (27%), and alcohol strength (27%). I think these performance beers are a growing trend that will not be slowing down any time soon, This is a clear evolution, if not revolution, in craft beer..

The bottom line is that you can have your cake and drink it too. You really can have tasty beer that actually compliments and even enhances any workout routine. That's nothing less than magic,  if you ask me. 

Bob, thanks for considering my submission for publication. I had fun writing it and hope you enjoyed reading it.

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Thanks to Shelly for a most interesting article. It's easy to see why workout beers (low abv, low carbs, low calories) are so popular with people who exercise and even with those who don't.

 I'd like to ;invite everyone to send me their own columns about anything related to beer in any way just as Shelly did. I select the best and publish them here. So join in and get writing!

Cheers!

Bob

(send your article to webmaster@beernexus.com)

Hello Bob -

I'm so glad that hellacious year of 2020 finally ended.  Now with a couple of months to think about it, something has become apparent to me — a steady supply of beer and positivity is never a bad thing. With that in mind, and as we approach Spring giving thanks, I decided to write you with a little positivity and praise the things all of us enjoy most about —what else — beer.

As I raise my glass please join me in a toast to water, hops, barley, and yeast! You really are the best. Thank you, German beer purity laws, you did a heckuva job getting brewers in line, and thanks to the rule-breakers who paint outside them.

Three cheers for boat beers, beach beers, beers at the turn, beers in the bleachers, or beers anywhere! Beer cart, you're the only golfing buddy that can make shooting a 109 (OK, 139) seem not-so- bad.

Hey, beer man! I promise nobody rocks the arena/concert/stadium crowd like you (at least when we could get in.) We'll never take you for granted again. Also, since you're here, we'll take two local beers,- and you keep the change.  And of course bar none, beer runs are the best runs.

Thank you for celebratory beers, the occasional somber brew, and contemplative cold ones. You're all timely and essential in your own way.

Sincere respect to those beers made for a cause; you've reminded us of our "Resilience," that we're "All Together," and that we should all help giving to others. To the brewers/breweries producing those open-source recipes: Sierra Nevada, Other Half, and Weathered Souls, respectively — a standing ovation.  

To light beers, dark beers, macros (hey, it happens) and micros, the beers that "taste like a beer," and the beer that tastes like biscotti, toasted coconut, maple, Mexican Cake —with notes of bourbon barrel — you are all appreciated here.  

Kudos glassware! Steins, stanges, snifters, tekus, pints, and even the red solo cup: thank you for reminding us that beauty and beer come in all shapes and sizes. To the "get there early" exclusive bottle drops and the "come as you are" all-inclusive tasting rooms, you're where the fun is at!  

Barrels, kegs, growlers, crowlers, cans, and bottles, what would we do without you? A special thanks to "tall boy" cans for always giving us 125% — 16 ounces of maximum effort. 12-ounce cans, we still love ya.

Let's hear it for bottle shops, bottle swaps, bottle shares, and beer razzle. OK, maybe not you, razzles — ya beer budget destroying games of chance! Octoberfests, beer fests, and festbiers — we miss ya, but we'll see you soon!

Brewers, distributors, servers, sellers, and cellarmen/women, there is no brew without you, and that is not a world we want to be in. Keep doing what you do. To the old school joints, and craft beer pumps everywhere...a well-deserved tip of the hat.

Speaking of pioneers, how about the trailblazers opening breweries in places long forgotten. Thank you for extending the footprint of craft beer.

Big thanks to you Bob and your readers especially those who send in articles.  You help keep craft beer alive and vibrant.  And of course you give me something to look forward reading each month. It's a treat to hear the voice of real beer lovers.  Lastly thanks to BeerNexus for being about just about beer and staying ad free.

That's it from me.  Happy New Year, Bob!

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Thanks Diane for a terrific article. I'm sure our readers join you in toasting all those who make craft beer great!  Your upbeat attitude is one that will hold people in good stead as we soon will enter the post-Covid beer era.

I'd like to  invite everyone to send me their own columns about anything related to beer in any way just as Diane did.  I select the best and publish them here.  So join in and get writing! Send you article to webmaster@beernexus.com

                                          Drinking Protocols For The Pandemic

                                             by Louis Christopher and Lou Vincent

Hello Bob -

We get it; bars, taprooms and gin mills alike are no longer a viable option. So what do we do? Personally invoke the 18th Amendment? We think not.  Here are a few suggestions:

1  Look up what your local breweries are offering. Whether it is curbside pickup, limited seating, outside service, delivery, or

quantum entanglement. Pick your potion and make that happen. Always support local.

2   While purchasing libations from your local retailer: Check the date if you’re vying for IPA’s. Born on dates are extremely important.

3   Choose the proper glassware: We recommend not drinking out of a man’s hat; no matter what Yoko Ono tells you.

4   Small Circles: No longer can we have giant group gatherings, we should ask ourselves, what would Michael Jackson say? (not the world renowned beer authority; the pop star) he would probably say “Heee Heee” which is completely irrelevant.  Social distance and wear a mask.

5   Drink with Family & Friends: In person or virtually,

6.  Remember that an outdoor patio at a pub or a backyard is better than a crowded indoor gathering because sunlight is a good inactivator of the virus even if it is lethal to vampires.

7.  Monitor your personal air space  Speaking generates a cloud of tiny particles whether the person is saying something smart or really dumb.  Clouds of tiny particles, regardless of what they carry, are good things to avoid. Just think back to those old 1950s horror movies where a radioactive cloud could turn a mouse into a monster.

8.  Try to always drink your beer in places that are well ventilated.. Open the windows and turn on fans.  Stagnant air can be dangerous air. Note - research has shown that fanning yourself with an old newspaper might keep germs away but it will definitely will give you a sore arm.

We've tried to have some fun with a serious subject.  We hope everyone stays safe and seriously follows all the appropriate

guidelines.

That's it from us..  Thanks Bob!

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Thanks to Louis and Lou for their article. They gave us some excellent suggestions in an entertaining way. With minimal effort it's possible to   enjoy beer during these tough times and still keep yourself and others safe.

I'd like to  invite everyone to send me their own columns about anything related to beer in any way just as Louis and Lou did.  I select the best and publish them here.  So join in and get writing!

Cheers!

Bob 

                                                   submit your articles to webmaster@beernexus.com

    A Thirty Year Perspective

                                                            by Kelly T. McManus

Hello Bob -

When it comes to beer I guess you might say I’m a senior citizen since I remember a time when Michelob (no Ultras then) was considered top of the line. Fortunately I became of legal drinking age when “micros” – an early term of craft - emerged. From  that perspective  I would say that the rise of craft beer’s most significant effect has been to help wake up the populace and help them realize that corporations and industrial producers do not have the consumers’ best interests in mind.

They pander to the lowest common denominator and force-market their wares, attempting to convince people that bland is what you want. The changes in the economy over the last two decades has helped awaken people to the fact that smaller, more local producers create flavor and increase the enjoyment of life – whether with beer, bread, cheese, or what have you. Local artisanal producers keep money in the community, revitalize neighborhoods, create jobs, and offer people a sense of place. Those are good things.

When I first learned about beer American brews were laughed by people in other parts of the world who appreciated quality.  Now, American beer is respected the world over. American Craft Beer has sparked a similar brewing revolution in many of the countries that initially served as our own inspirations – Germany, England, Belgium

– as well as spawning nascent craft beer industries in Scandinavia, Australia, and New Zealand, Japan, China, Italy, Poland… the list goes on!

Over 30 years ago I had my first Samuel Adams Boston Lager.  To me it was an outlier, an extreme beer because of its complex yet balanced hop flavor profile and full body. There was nothing else

like it sold in the any store I went to. Now after all this time  it is almost a mainstream beer found in many a bar next to the usual macro suspects. Kudos to Sam Adams for bringing real beer back to the people.

Today I think serious beer folks have more sophisticated palates than drinkers generally did years ago. Craft beer drinkers are passionate, curious, and always looking to explore different flavor

profiles and styles of beer and see quality beer as part of their everyday lives.

When people think of wine, they always think about the upper 10% of the market, not the bag-in-box wines or jugged wines that makeup 90% of sales. On the other hand when people think of beer, they have concentrated on the 90% of beer at the bottom, the industrial lager. Now people are starting to realize that beer is both “high” and “low,” and it is just as appropriate in a 4-star restaurant as it is at a baseball game. And even baseball stadiums and airports are getting goof beer lists.

That's about it Bob.  Just wanted to tell you and your readers what one long time beer drinker has seen over the years.

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Thanks to Kelly for a most interesting article. It's important to some- times look back and see just how far the craft movement has come.   Good beer is not going away and indeed this just might be the best of

times for craft beer lovers.

I'd like to  invite everyone to send me their own columns about anything related to beer in any way just as Kelly did.  I select the best and publish them here.  So join in and get writing! Send your articles to webmaster@beernexus.com

Cheers!

Bob