A Century Ago, Beer Saved Wallace, Idaho

Patrons of Wallace Brewing Co. in Wallace, Idaho, drink beers with names reminiscent of the town’s mining influence. While sipping on the RedLight Irish Red Ale, Jackleg Stout, or Vindicator IPA (named after the local silver mine), customers look around the tasting room at old photographs lining the walls. Each image has a story that’s told and retold in the brewery’s building that was originally constructed in 1903.

In 1910, a 3 million-acre fire that wiped out most of the town. The brewery’s steel and brick building survived.

Since the town’s water was contaminated and unsafe to drink, the mayor of Wallace declared that all bars needed to stay open 24/7 and serve the safer beverage of beer. As a tribute to the firefighters and locals who lost their lives in the fire, and as a way for the town to remember how beer once saved Wallace, the brewery now offers its 1910 Black Lager.

“We want to incorporate the history of the town,” says co-founder Chase Sanborn. “We will always make sure that there will be a story to go behind each of our beers, and be community minded and always treasure history.”

The brewery was established in 2008, after Sanborn and his partners knew that they wanted to spend the rest of their lives in the mountains and valleys of Wallace, and needed a business to grow old with. When Sanborn moved to Wallace in the early 1990s, he befriended a group of older locals who shared all the stories about the mining town and the people that lived there.

“They instilled in me the passion for the history of this town, so when we opened up the brewery and [began] working on the project of who we were going to be, and what our name was going to be, we knew that we would be Wallace Brewing after the town, and the imagery would be miners and prostitution,” Sanborn says.

Sharing stories is a tradition that the brewery passes forward through training employees about the tales behind the historic photographs, and the mining and bordello memorabilia that serves as decor, a nod to the town’s past.

It is important to Sanborn that everyone — from employees to residents to visitors — have a feeling for the local history.

(TRAVEL: Breweries with Hotels, Inns, Campgrounds & More)

Sharing Pints and Stories at Golden Block Brewery

Molly Barela grew up in the town of Silverton, Colorado, where her father worked as an electrician in the mine for 20 years. In 2014, Barela and her husband opened Golden Block Brewery in the liveliest part of downtown, the bustling location that gives the brewery its namesake from an old mining phrase.

Golden Block opened in 2015 in the heavy mason structure from 1903 that features original maple wood floors and a beautiful pressed tin ceiling.

“It does remind you a little bit of the old mining days,” Barela says. “People gathered around, and what did you do after a hard day’s work? You went to a pub and had a beer.”

Many of the Silverton mines closed operations by 1992, which resulted in an exodus of residents. Silverton, named after the mining phrase “silver by the ton” is a stop on the Durango & Silverton Narrow Gauge Railroad Train. The vintage train kept Silverton alive, and now many who seek outdoor recreation find themselves in the old mining towns nestled in the San Juan National Forest. The younger generation will stop by the pub for a beer, and perhaps unexpectedly learn a little about local roots.

“The true connection is that people like to drink pints together,” Barela says. “So it is the camaraderie created over having a beer. Some of the best conversations I have witnessed in my own space is someone who is from Silverton in the mining days, and someone next to them who just hiked a trail. And I have seen this many times — those conversations transpire when the old and new meet, and an embracing of history over a pint and over a beer.”

Barela adds that it is important to keep such heritage present. “It doesn’t have to necessarily be alive,” she says, “but you can’t forget where you came from, and why you exist.”

(VISIT: Find a U.S. Brewery)

Miner Brewing Co. Pays Homage to Hill City’s Past

Mining in the Black Hills of South Dakota dates to the 1800s, and is remembered for the 1874 gold rush. Right around that time, in the late 1800s, ancestors of Sandi Vojta immigrated from Czechoslovakia, bringing with them the tradition of making wine.

Vojta is the fifth generation of beverage craftsmen, opening Miner Brewing Co. with her husband in 2013 as an addition to Prairie Berry Winery. The brewery is housed in a rough pine building reminiscent of a miner’s cabin, blending into the environment while utilizing geothermal heating and cooling.

Beer drinkers are greeted by a mural of an underground mine and can look upon relics such old pickaxes and an authentic canary cage miners would use to bring the birds underground to gauge the air quality.

The brewery pays homage to what built the area, according to manager Casey Nordine, while also representing a frontier character of blazing your own path. Beer styles focus on European-inspired and seasonal selections, combined with pioneering recipes such as an IPA made from a wine and Brett yeast, with apples added later in the brewing process.

Many of the beers include local ingredients, such as prickly pear and the earthy yet bitter chokecherries found on the South Dakota prairies. They provide a new and traditional experience for those who gather at the new brewery, in an old place.

“We talk about it quite a bit with our guests, about the resurgence of craft breweries heading back to an era similar to that with a brewery in every town and community gathering place. We definitely see an overlap from then to now,” Nordine says.

(MORE: America’s ‘Best Beers’ 2019)

Montana’s Quarry Brewing Co. Celebrates Mining Culture

Over the border from Idaho’s Wallace Brewing Co., resides another craft brewery celebrating the culture of mining: Quarry Brewing Co. in Butte, Montana.

Originally, the area was founded in the 1860s and 1870s when local resources of gold were discovered. The demand turned to copper at the turn of the 20th century with the advent of electricity, and today much copper molybdenum (a steel hardener) is currently mined.

Quarry Brewing Co., with the tagline of “We Dig Beer,” is the 34th brewery to open in Butte and the first since 1963, says owner and brewer Chuck Schnabel. The tasting room houses an extensive and elegant rock collection, accompanied by books from local geologists and items donated from the quarry’s underground miners.

Many of the beers are named after rocks, including the Shale Pale Ale, Galena Gold, and Gneiss IPA, and the brewery’s mug club brings together several generations. Members include those who worked and work in the mines, geologists, and doctoral students from Montana Tech School of Mines and Engineering located in Butte.

“You’ve never seen the excitement in the room as when someone brings in a rock,” Schnabel says.

Drawing on the past, when miners used to carry gold dust in pouches around their necks to trade for credit at the local saloon, Quarry Brewing continues this ritual by using wood nickels held in pouches that equal a pint of beer, for yourself or for another.

It’s important to Schnabel to take care of your fellow person, and that it doesn’t matter who you — as long as you work hard, you are welcome to come on in for a good pint and a good conversation.

Quarry Brewing Co., like other craft breweries in historic mining towns, believe in heritage, the power of history, and remembering local roots — while in the midst of living them through the craftsmanship of beer.

The post Mining Town Breweries Dig Deep Into History appeared first on CraftBeer.com.

From coast to coast, and from mountain views to wooded forests, disc golfers love to pair their sport with the culture of craft beer. Combining the two offers a way to step into the great outdoors, be a part of a community and experience the local vibes.

Anderson Valley Brewing’s Big Idea: Disc Golf

Almost 20 years ago, current brewmaster at Anderson Valley Brewing Co. in northern California, Fal Allen, remembers playing different outdoor games with his co-workers after the workday. Eventually someone said: how about disc golf?

The owners agreed. And four baskets were initially installed on the way to an 18-hole course that would become the nation’s first disc golf course at a brewery.

“A lot of craft breweries are outdoors and support outdoor lifestyle,” said Allen. “Disc golf is a way to get out and walk around and enjoy yourself.”

The structure of disc golf is similar to ball golf, in which courses are composed of nine or 18 holes that have designated pars. Discs are designed with different purposes in mind – such as drivers, mid-ranges, and putters – and are thrown toward metal baskets to complete the round.

Visitors heading to the Anderson Valley Brewing course can purchase a special beer for disc golfers — a light pale ale called Hop Hyzer Ale — to pair with a free game on the tranquil par 3 course. Or for more serious disc golfers, sign up for the brewery’s annual Boontfling Disc Golf Tournament, and enjoy the camaraderie with world-class disc golfers.

The sport helps beer-drinkers get outside, especially at courses such as Dry Dock Brewing Co.’s 9-hole track in Aurora, Colorado. Golfers there play in view of the Rocky Mountains.

And disc golf is not just for blue-bird weather. Some breweries support the local disc golf community stay active in the winter.

Dry Dock organizes an indoor putting league during the snowy months, in which members play in the open space of the brewery’s 30,000-square-foot warehouse. As they putt for prizes, they can enjoy beers such as Dry Dock’s Hazy IPA or a Sour Apricot brew.

(READ: Beach Town Breweries)

A Part of Something Bigger

One reason Dry Dock’s disc golf course begins right outside the tasting room (where visitors can pick up a scorecard or borrow a loaner disc), is to really be a part of a community.

“We have all this space, so why not do it,” said Gabe Masry, assistant tap room manager. “It’s been a good thing — we all support each other pretty well.”

Bevel Craft Brewing in Bend, Oregon, focuses on community and creating a place that feels like home for both advanced disc golfers and those curious about the sport (or curious about the brewery’s specialty hop-forward beers). Colorful discs line the walls of the tasting room, and the TV behind the bar almost always airs coverage of disc golf tournaments across stunning landscapes.

Nate and Valarie Doss, husband and wife owners of the brewery, opened a tasting room earlier this year. The couple each grew up in disc golfing families — Valarie in northeastern Ohio and Nate in Santa Cruz, California. They both earned multiple professional world champion disc golf titles. Valarie says that when creating a community through beer and disc golf, it’s great because you never know who will walk through the doors.

“In disc golf, you meet so many new people and that is what every encounter is,” she said. “You learn about the community through these people.”

(VISIT: Find a U.S. Brewery)

Disc Golf and Craft Beer Share Local Experience

While the disc golf and craft beer communities both operate on national and international levels, there is a joy of visiting different locales to experience what’s special in each destination.

“What got us to this point is traveling through disc golf. We got to the smallest corner of the states, and there would be a craft brewery. They would have local flavors and local culture and always had the best beer. That grew our passion for craft beer and staying local,” Valarie said.

Valarie mentions that disc golfers will go across the country to play a course, and the same with beer lovers to find a beer. Husband Nate adds that what is most important for them is the community, the traveling, the excitement of a new course, and, of course, meeting people.

It all adds up to learning, enjoying and being a part of the local land and its community.

“The correlation comes in the concept of when you play a course you want to drink the local beer, and a lot of disc golfers want to do that. You play a new course and you want to drink a new beer. It’s great that they want to support local in that way,” Allen said.

Grassroots Cultures Connecting People

Anderson Valley’s brewmaster, along with many others in the brewing industry, see disc golf and craft beer both as growing countercultures. They are set apart from the mainstream and provide a certain type of enjoyment.

The Dosses agree that both passions are of a grassroots origin, and connect with people on a similar wavelength. Masry says that both still fly under the radar for many people.

“Disc golf is to golf, as craft beer is to wine,” Nate Doss says.

The intricacies and elements that contribute to both pursuits are varied in the creation of experience. If you enjoy craft beer, Valarie said, you can step back and understand what it takes to produce that — just like disc golf.

(READ: Ice Cream and Craft Beer Flights in Boise)

“Like any sport, disc golf can be competitive and frustrating — a real trial of creativity and wills, where sometimes those two things align perfectly and others they don’t align at all,” explained Alex Weaver, communications director of Smuttynose Brewing Co. in Hampton, New Hampshire. It established a 9-hole course in 2016 around its brewery grounds.

“In that way, it can be a lot like brewing beer: innovation, creativity, consistency and attention to detail are championed above all else, but sometimes things just don’t go according to plan.”

So whether a seasoned disc golfer, or seasoned beer-drinker, hitting the course this summer at regional breweries is an experience of surprise, connection and being a part of community — and raising a pint over the sound of ringing chains.

The post Disc Golf and Craft Beer Score a Win Combining Grassroots Movements appeared first on CraftBeer.com.

“Wild: From Lost to Found on the Pacific Crest Trail” by Cheryl Strayed

At the age of 26, following the death of her mother, Cheryl Strayed embarked on a healing pilgrimage on the Pacific Crest Trail (PCT). Her nonfiction account takes readers on a path of inner-reflection and life on the trail through California and Oregon.

While drinking in Strayed’s heartfelt prose, consider pairing the trek with a beer as complex, bright, deep, and truthful as the book. Grab a popular hazy New England style IPA to stir refreshing excitement on the trail, such as Sierra Nevada’s Brewing Co.’s Hazy Little Thing, Alchemist Beer’s Heady Topper, or Modern Times Beer Orderville, or pick up an earthy IPA featuring Chinook, Crystal, or Northern Brewer hops.

(MORE: Craft Breweries Along 5 U.S. Hiking Trails)

“Deep Thoughts: Inspiration for the Uninspired” by Jack Handey

Looking for a book that you can finish by the time you are done with a pint? Search no further than this collection of shockingly funny-to-the-bones short stories. Written by humorist Jack Handey, sip on a beer while reading sentences like: “To me, boxing is like a ballet, except there’s no music, no choreography, and the dancers hit each other.”

Share the laughter with friends and with a surprising or unexpected beer, such as an experimental brew from Dogfish Head Craft Brewery, like Dragons & YumYums or Rogue Brewery’s Beard Beer (made from yeast collected from the brewmaster’s beard).

“The Pocket Rumi” by Mevlana Jalaluddin Rumi and Kabir Helminski

Follow the spiritual explorations into the soul through the inspired words of the 13th-century Persian poet Rumi. Dive into the meaning of our lives, while reading inspired words about things bigger than ourselves.

Connect to the cosmos and pair the readings with effervescent and ephemeral beers, such as New Belgium’s Sour Saison or Allagash White.

(READ: Great Brewery Rooftop)

“Lonesome Dove” by Larry McMurtry

Read through this hefty Western classic (and Pulitzer Prize-winning novel) with a beautiful wheat beer in hand. Travel back to the late 1800s and join the Texas Rangers on a cattle drive while following the complex cast of characters as life unfolds in the western landscape.

With all the cattle doggin’ and trail riding on a dusty range, refresh with a light yet filling wheat beer, such as Boulevard Brewing Co.’s Unfiltered Wheat, or Sweet As Pacific Ale brewed by GoodLife Brewing.

“East of Eden” by John Steinbeck

Steinbeck’s rich prose and intimate storytelling shine in this novel that follows two families in the Salinas Valley of California. With a more than 600-page book in your hand, reach for a lager or session IPA that can also stand the test of time.

Try pairing this epic story of life’s connections with Mission Brewery’s California Craft Lager, Cigar City Brewing’s Tampa-style Lager, Bear Republic Brewing Co.’s Pace Car Racer, or Firestone Walker Brewing Co.’s Easy Jack.

“Jitterbug Perfume” by Tom Robbins

Buckle your seatbelts for this winding tale by Tom Robbins, featuring a host of characters, places, stories, and mystical experiences that all revolve around…the life-giving properties of the beet.

Jump into the journey and celebrate the beet with beers such as Bleeding Heart Brewery’s Beet IPA or Fonta Flora Brewery’s Beets, Rhymes, and Life.

(MORE: New Year’s Resolution: Drink Your Veggies!)

“The 5 Love Languages: The Secret to Love that Lasts” by Gary Chapman

A staple of relationship books for decades, grab a beer and your lover to discover the ways that you most appreciate acts of affection. Is it through words, spending time with each other, touch, gifts, or doing something of service the other person (like buying your partner a beer)?

Pair the moment with a growingly popular rose-style beer, such as Bruery Terreux Goses Are Red, Anderson Valley Brewing Co.’s Framboise Rose or Bridgeport Brewing’s Rosé IPA.

“Harry Potter and the Sorcerer’s Stone” by J.K. Rowling

Harry Potter changed our world by introducing us to another in this revolutionary coming of age of tale. Part of PBS The Great American Read, jump into a place of wizards and magic and follow Harry along his harrowing adventures.

Pair such an alchemic book with a magical beer, such as a Ecliptic Brewing’s Starburst IPA.

(Find: A US Brewery Near You)

“A Short History of Nearly Everything” by Bill Bryson

For a nonfiction account that tackles the big question – how did we get here? – pour an equally big beer. Uncork Russian River Brewing Co.’s Consecration, North Coast Brewing Co.’s Barrel-Aged Old Rasputin, or Great Divide Brewing Co.’s Barrel Aged Yeti, and sip through the complexities of a barrel-aged beer while exploring the intricacies of creation.

“Jurassic Park” by Michael Crichton

Relive the wonders of the prehistoric world in this breathtaking adventure novel that you will not be able to put down. Pair the journey with one of many dinosaur-themed craft beers, such as Fossil Craft Beer Co.’s Megalodon Blonde or Cedar Creek Brewery’s Dankosaurus.

(MORE: Beerosaurus: 11 Dinosaur-themed Craft Beers)

“All’s Well That Ends Well” by William Shakespeare

One of Shakespeare’s classic plays shows just how far people will go for love. Get tangled and untangled in a triangle of lust, marriage, politics and war, in the lyrical way that Shakespeare reveals the workings of the human heart.

Pair the play with good ole’ ales, such as Yards Brewing Co.’s Extra Special Ale, Smuttynose Brewing Co.’s Shoals Pale Ale, or Deschutes Brewery’s Black Butte Porter.

The post 11 Classic Book and Beer Combos for Fall appeared first on CraftBeer.com.

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Starting a Conversation

Sharing life over beer is a valued part of craft culture, and it is a special experience to get to know someone so well in a matter of minutes – all because of beer. Ask questions, and listen to the answers. How are you today? Where are you from? Where have you been? What beers do you like? What breweries have you visited? Oftentimes by talking and listening, a beer that you think they would like magically presents itself during a conversation.

Finding Beer for the Non-Beer Drinkers

“I don’t like beer.” This is when the fun really begins. With the variety of craft beer options, there is undoubtedly a type of beer that the non-beer drinker enjoys. Ask them what they like to drink. If it’s wine, then pour a sip of a complex barrel-aged beer, such as Fremont Brewing’s Bourbon Barrel-Aged Dark Star or Deschutes Brewery’s barrel-aged imperial stout dubbed The Abyss. If it’s cider, perhaps a sour or fruity beer, like Anderson Valley Brewing’s Blood Orange Gose. If coffee, you can suggest a roasty porter. Be sure to explain the similarities between the two beverages, such as how a coffee flavor can be imparted to chocolate malt during the roasting process – or how the character of the Citra hop adds to a citrus flavor in that bright IPA.

(MORE: If Taste is All You Care About in Beer, You’re Missing the Point)

Picking Beer for the Light Beer Lovers

“I want a light beer.” Ah, yes. There is such beauty in light and crisp beers, but sometimes it is good to also get out of the comfort zone. When someone asks for a light beer, I would always pour a lager or pale ale option, but I would also pour something else. Perhaps an IPA with fruity hop character, or a nitro stout, or even get a little wild with a sour. Think of it as an opportunity to help broaden these light beer lovers’ horizons.

It is always a special moment when a customer would ask to try my own favorite beer. I would often suggest something new, or something limited, that I was especially enjoying at that time. Brewery employees are intimate with these beers on a daily basis, and while each person loves different beers, it’s always fun to try what the beertenders are excited about.

(Explore: Craft Beer Pit Stops Along 6 Popular U.S. Bike Trails)

Pairing Beer with Personalities

One of my favorite games in getting to know a person and what type of beer they would enjoy is to ask three random questions. What was the highlight of your day? What is your middle name? What is the meaning of life to you? The answers are telling;trust your intuition in picking a beer based on the information provided.

Choosing Beer for the Craft Connoisseur

If there is an experimental hop, a new process or a new style, be sure to pour a sample for the weathered beer-drinker. Craft beer is continually evolving with revolutionary ideas, so offer something unexpected or special to those who know the intricacies of what they are drinking. Sometimes this is based on availability, such as New Glarus Brewing beers only distributed in Wisconsin, or a limited-release beer like Russian River’s Pliny the Younger.

(Seak the Seal: Share Your Photos on Instagram)

Telling a story

We connect to beer on an emotional level, too, so be sure to share a story about the beer you’re serving. What were the origins of the brew? Is there a personal anecdote, an award, or some fun information about the beer in its creation or name? Share the history of the beer, such as ancient recipes recreated for Dogfish Head Ancient Ales series, or the Ales of the Revolution by Yards Brewing that celebrates beers brewed by our founding fathers. When you feel invested in a beer and its story, it takes the beer-drinking experience to another level.

Tapping into Feelings

Sometimes our moods dictate what we may enjoy at any given moment. Observe how a person is feeling. Is it relaxed? Offer up an amber, such as Alaskan Amber, or a kolsch, perhaps from Sierra Nevada Brewing. Is it energetic? Pour a double IPA or a kettle sour. Maybe someone is in a contemplative mode, so give a stout or a barrel-aged beer a go. Connect with the moment, and never be afraid to live on a beer-feeling.

Following Your Heart

There is no wrong beer, and there is no wrong choice. Encourage patrons to take a leap and try something totally new, or re-encounter the beauty of an old favorite, and trust what sounds good to them at any given moment. As many brewers say, their favorite beer is the one in their hand.

The post Secrets to Pairing Craft Beer and People appeared first on CraftBeer.com.

Ken Grossman, Paul Camusi and Steve Harrison filled ice chests with pale ale samples and sold the first cases to a few bars, restaurants and stores in downtown Chico, California. Today it is the nation’s bestselling pale ale and second bestselling beer from an independent craft brewer. Sierra Nevada Pale Ale holds a special place in the story of this Americanized beer style, that spans from centuries past to the pint that you hold in your hand today.

Journey Across the Sea

Originating in England, the term “pale ale” initially described the English ales that were not as dark as the popular porter. Up to the 18th century, beers in England were mostly deep brown or black in color, and as malting technology improved, so did the ability to control the intensity of roast and flavor. The rise of pale ales as a style began to take form in the late 18th century and into the 1800s.

Pale ales were generally an amber or copper color and could include styles such as English Bitter, India Pale Ale and Belgian Pale Ale, with darker pale ales occasionally considered amber ales even today. The area of Burton-on-Trent in England, known for its pale ales, hosts water that is rich in calcium sulfate. The minerals encourage the presence of hop flavor in a lighter-colored beer.

(READ: Breakthroughs in the Science Behind Malt Flavor)

During the World Wars, access to raw materials became restricted and alcohol content in English beers declined. The easy-drinking bitter became increasingly popular, even into the 1960s as beer and alcohol taxes increased in Britain.

As the American craft beer revolution gained momentum in the late 1970s and early 1980s, it was a natural progression to brew a pale ale. The style was approachable and balanced, and not too far a departure from the popular American commercialized beer style at the time – a lager.

“The craft brewer wanted to distinguish themselves from macro brews,” says Tim Alexander, assistant brewmaster of engineering and technology at Deschutes Brewery. “So right away they went to a classic English style of beer that could then be adopted, and put a twist to it.”

The American craft brewers increased the alcohol content of the low ABV English pales, and with more malt also came more hops. In addition, the pale ale became highly carbonated – a desirable trait for the American beer lover – and was served cooler than the traditional English cask variety.

Sierra Nevada’s Pale Ale was the first of this style, at a time when Americans were unfamiliar with hoppy beers. The brewery, built from grit and determination by Ken Grossman and his partner, motivated others to do the same.

(READ: 5 Green Brewing Initiatives You’ll Love)

“He did it himself and on his own terms, and did not compromise for the middle ground of beer,” says Bill Manley, beer ambassador for Sierra Nevada Brewing Co. “It was really tied in with that American dream ethos. You are building something out of nothing because you believe in it, and in the process creating a niche.”

The beer would inspire a revolution.

Representing the American Character

“There is something about the structure and balance and drinkability of the pale ale that really suits the American character,” says Garrett Oliver, brewmaster at Brooklyn Brewery.

Oliver, who served as judge at the Great American Beer Festival for about 25 years and authored various craft beer books, explains that brewers around the world use the American Pale Ale framework of balanced color, malt and bitterness to complement the local hop signature. It is witnessed even in this country, as exciting hop varieties are continually grown in regional areas with unique characteristics. The American Pale Ale offers a style to showcase such originality.

American brewers first used this process with the inclusion of the Cascade hop, developed by Oregon State University and commercially released in the early 1970s. The floral and citrus character was not desirable for English pales, which preferred more noble hop attributes. Sierra Nevada’s Pale Ale, first brewed in 1980, and Deschutes Brewery’s Mirror Pond Pale Ale (1988) both feature the Cascade hop. To this day, many of the American Pale Ales rely on this American ingredient in their brews.

“It is ingrained in our culture,” Mark Hunger, brewmaster of Great Lakes Brewing Co. in Cleveland, says about the American Pale Ale. The brewery’s Burning River Pale Ale, first brewed in the early 1990s with the Cascade hop, also commemorates local spirit and American history.

Named after an industrial fire on Cleveland’s Cuyahoga River in 1969, the beer recalls a time when the fire instigated a new environmentalism movement. The brew, and its represented history, is celebrated each year at the Great Lakes Burning River Fest, with net proceeds going to nonprofits that protect and conserve local freshwater sources.

The American Pale Ale is a style that represents not just the country’s history, but celebrates all the regions and landmarks that come together within this diverse nation – everywhere from the Sierra Nevada mountain range, to Central Oregon’s Mirror Pond, to the Cuyahoga River in Cleveland, and so many more.

(READ: The Evolving Role of Women’s Role in Beer)

The Pale Ale’s Continuing Evolution

From the classic American Pale Ale emerged a variety of other styles, such as the Strong Pale Ale, and the American-Style India Pale Ale.

Dale’s Pale Ale, one of the first beers from Oskar Blues Brewery, and the first canned craft beer in 2002, is an American Strong Pale Ale. Somewhere between a pale ale and an IPA, this style is slightly higher in alcohol and bitterness than a typical pale.

The American Pale Ale is the flagbearer and iconic leader for other craft beer styles, says Tim Matthews, head of brewing operation at Oskar Blues Brewery. And it is a style that is appreciated for its balanced character.

“I do like the balancing act because I like all the ingredients that go into beer,” Matthews tells us. “I am a malt-head, as much as a hop-head, as much as I am an admirer of the magic of fermentation. When you talk about this beer style, it has all of these — and allows for equal representation.”

(READ: Beer in One of the World’s Most Remote Places: Alaska) 

While beer styles change through the years, the American Pale Ale continues to serve as a steady and balanced friend for brewers. It is a beer style that can serve as a base for experimentation, such as for Deschutes Brewery’s Hop Trip, a fresh hop beer first brewed in 2005.

“We were looking at how to feature these fresh hops,” Alexander explains. “Our first idea was a pale ale. We wanted a fresh hop impact, but to not worry about too much malt or alcohol level. We wanted the hops to shine, so we chose a style we are comfortable with – a pale.”

The pale ale offers a familiar and steady style for brewers to explore other aspects of brewing, such as technological advances in hop additions. The pale ale can serve as a gauge and standard of a new brewery (as it is hard to hide off-flavors in the style,) but many breweries start with pales to maximize capital and production.

Like any beer, the style is continually stretched as brewers play and push the boundaries to see what is possible. Brewers are now excited to investigate the role of malt quality, variety and flavor within the style.

The balanced pale will eternally represent the beginnings of the American craft beer revolution and adheres to what Oliver calls a “4-pint principle” – in that when you have a great pale, somewhere in your mind you want four more pints.

(BEER TRAVEL: Plan Your Next Beercation with Our Guides)

“It is something that when you find a pale ale in really great shape,” says Oliver, “you think about how you might stay where you are, so you don’t have to leave.”

Sierra Nevada Brewing Co. is noticing a return to the pale ale. The style appears more in everyday conversations, and sales projections are positive. Craft beer lovers are coming back to rediscover the roots of American craft beer, and for the younger generation, perhaps, to experience it for the first time.

“Even after all this time it still holds up so well,” says Manley. “It is one of those things that you have gone away and experimented wherever your taste buds lead you, and then you can always come back and find a pale ale, and it tastes like home. It tastes just right.”

Such is the beauty of the American Pale Ale.

The post American Pale Ale: A Style that Changed Everything appeared first on CraftBeer.com.

We each appreciate beer in different ways, and this season, we wanted to explore the reasons brewery insiders love what they do. It’s an experience we all share, and we bet some of the reasons they’re thankful for craft beer are on your list, too.

(MORE: 10 Pieces of Taproom Etiquette You Should Know)

Geoff Larson | Co-Founder, Alaskan Brewing Co.

Goeff Larson says he wakes up with a smile on his face because there are so many things he is thankful for. He witnesses the stars in the morning sky, and drives past deer in the wilderness, and looks out of his office window at the bald eagles perched in the trees. He opens the door to the brewery and can feel the passion of the people inside, creating a quality product while being mindful of what is truly important.

Celebrating 30 years, Geoff and Marcy started the Juneau-based brewery in 1986 following the closure of the gold mine where Geoff previously worked. The couple started Alaskan Brewing with gratitude for their location and focused on representing the place with integrity and fun, putting a little bit of Alaska in the bottle. Beers and ingredients are inspired by the landscape, such as a smoked porter and an ale made with Sitka spruce tips.

Geoff recalls the discovery and inquisitiveness of flavors and expressions of beer in the late 1980s, and is grateful to see that continue today.

“It’s been an amazing ride,” he says. “What we’ve experienced over the course of the journey – when we started and to what we see today. What a wild ride.”

The journey has taught Geoff to be adaptive, nimble and to never forget what is true to himself, as he continues to wake and go to work with a smile on his face.

Drew Brosseau | President and Owner, Mayflower Brewing Co.

In 1620, the Mayflower landed in Plymouth, Massachusetts, with more than a hundred “saints and strangers” onboard. One of the reasons they stopped? Because they ran out of beer.

“We think of beer differently now than what they thought of beer then,” says Drew Brosseau, founder of Mayflower Brewing Co. “It was part of the diet, and even back at home they didn’t drink water because it was contaminated.”

The “small beer” that was likely on the ship (inexpensive and low in alcohol) was served as a safer alternative to water and offered nutrition in the form of liquid bread.

One of the “strangers” that walked off the Mayflower nearly 400 years ago was John Alden, the beer barrel cooper. He went on to found a town, marry, and father 10 children. One of those is Drew’s descendants.

Drew started Mayflower Brewing Co. in 2007 after previously serving with an investment firm for 20 years. Growing up in Sonoma County, he witnessed the opening of America’s first modern craft brewery in 1976: New Albion Brewing Co. He dabbled with homebrewing in the 80s, and when he was ready for a change it all came together upon discovering that John Alden was the beer barrel cooper on the Mayflower. It offered an opportunity to celebrate history as the brewery continually harkens back to those original roots in Plymouth.

“It’s a big part of what this town is all about, and craft brewing is very much about local,” Drew says.

Drew appreciates the creativity in the industry, and how there are really no boundaries when it comes to what you can do with beer. The pilgrims embarked with that sense of possibility as a freedom that we embrace today — even in beer.

Jeremy Danner | Ambassador Brewer, Boulevard Brewing Co.

On Jeremy Danner’s 21^st birthday, he went to a brewpub in Kansas City to celebrate. He arrived at the end of the day, just in time to witness his brewer friend climb out of the tank after cleaning. In that instant, Jeremy realized that people brew beer — not machines — making it a personal experience and product.

“As a society that consumes alcohol for a variety of reasons, going back to the early civilization of beer, it always represented this pause to enjoy and reflect on something that is handmade,” he says.

Jeremy went on to work in brewpubs and made his first batch of beer in 2006 at 75^th Street Brewery. He began at Boulevard Brewing Co. a few years later, and now serves as ambassador brewer for the company, where he acts as “the handshake between the brewing and marketing departments.”

The ambassador appreciates how the industry is filled with awesome people that quickly become insta-friends, and how preferences for certain beers speak to the broader picture of the many perspectives people have in this world.

“Beer embodies all these different sciences coming together to create a simple base beverage,” Jeremy explains. “It has such potential to be such a great thing to so many people.”

(MORE: 7 Tips for Taking Better Beer Photos)

Veronica Vega | Brewmaster of New Product Development, Deschutes Brewery

As a child, Veronica Vega remembers driving around her hometown of Santa Paula and recognizing her father’s work in the community. She saw the swing sets he built at schools, barbecues he welded for churches and equipment he fixed to keep the agricultural community running. He did it all with a huge amount of kindness and compassion.

“I am heavily influenced by my dad and his example of finding value in your work and allowing your work to be good,” Veronica explains. “I think it’s really awesome that I have been able to, and that we as a company and community of craft beer, have been able to do that with beer.”

Veronica recalls picking up six-packs of Sierra Nevada on her way to camping trips in college and discovering an outdoor lifestyle in Bend, Oregon. She started at the Deschutes Brewery tasting room, and 10 years later serves as a brewmaster.

She is grateful to find such value in her work, which helps create conducive experiences that bring people to beer within such a supportive industry. A dollar of every Deschutes Brewery’s beer barrel sold is donated to nonprofits, which also provides tactical support and aligns with the company’s core values.

“At the heart of it, I feel that the work we all do does a lot of good for the community, so I find a lot of value in it,” says Veronica. “The work we do is part of their lives, and enhances their lives and makes people happy.”

Neil Callaghan | El Lector, Cigar City Brewing

Neil Callaghan is the resident storyteller at Cigar City Brewing in Tampa. As El Lector, meaning ‘The Reader” in Spanish, Neil shares the story and world of Cigar City. The title is one used in the late 1800s and early 1900s when someone would read newspapers aloud to the workers in the local cigar factories to entertain and share information. It coincides with the brewery’s focus on incorporating local history.

Today, Neil appreciates sharing the stories behind the beers, helping people appreciate the beer and make it more tangible. The story could be the history behind a beer, such as the brewery’s best-selling Jai Alai IPA, which recalls a popular game in Florida during the 20^th century, or the ingredients that go into making a specific beer.

“A lot of beers, whether it’s special ingredients or a name of the beer or the processes we use, has an amazing story behind it,” he explains. “At the end of the day, one of my favorite things is telling the story behind the beer.”

Something that Neil appreciates about the industry, and is impressed by, is the collaborative nature of craft beer. The free-flowing of information and support breweries provide each other continually expands relationships and knowledge.

He wakes up excited to go to work every day because he knows that he will inevitably discover something new.

“There is so much that goes into beer in the technical end, and in the historical cultural end, there is always something to learn,” Neil said. “That excites me, that every day I am going to learn something new.”

The post Why I’m Thankful for Craft Beer appeared first on CraftBeer.com.

Well, it’s almost time for some football. Before kickoff, fans from around the country swap stories, toss a pigskin, prepare food on sizzling grills and, of course, sip cold beers. As craft beer has gained popularity in the past few decades, its presence has also increased at NFL pre-game tailgates.

Joe Cahn, a professional tailgater, has attended more than 1,000 games since 1996. He refers to tailgating as “the last great American neighborhood, where people get together and are not segmented into groups—be it political, religious, economic, racial or ethnic—you’re not judged by anything other than the color of the jersey you have on.”

Cahn witnesses tailgaters across the nation prepare regional cuisine—sushi and salads in San Francisco, Jambalaya in New Orleans, whole pigs smoked Cuban style in Miami—while fans sip on craft beer.

Pairing regional cuisine with football and craft brew is an opportunity for all of us to come together over common ground, sharing local pride through our local craft beers.

San Diego, California

On any given Sunday, it’s likely to be a perfect 75°F as fans gather to watch a San Diego Chargers home game. San Diego is known for its seafood and Mexican fare, especially in the form of fish tacos, which can be paired with beers from more than 80 craft breweries in San Diego County.

Stone Brewing Co.’s Go To IPA is a tantalizing complement to classic fish tacos. Try the tacos with a grilled or fried fish on a corn tortilla with shredded cabbage, a little avocado and topped with a white or pink cream-based salsa.

Tacos are so popular at Chargers games, that one tailgating group brings in a taco cart from Tijuana, Mexico, to join in the pre-game fun.

Bill Sysak, Stone Brewing Company’s craft beer ambassador and certified Cicerone®, recommends IPAs for fish taco lovers, while the Stone Smoked Porter adds just the right amount of smokiness for pork tacos. If you are nibbling on carne asada at tailgates, he suggests a Stone Sublimely Self-Righteous Black IPA that brings out the strength of seared meats.

But beware: bitterness and high alcohol accentuates the heat and spice of a dish.

Stone’s Go To IPA also serves as a great general tailgating brew, aided by a lower ABV level. Sysak says the beer “gives those hop heads everything they need to start off that early tailgate and keep them going through the game…it’s great staying power for a San Diego home football game.”

San Diego Beers to Pair with Fish Tacos

• Blondie (California blonde ale) | Acoustic Ales Brewing Experiment
• Go To IPA | Stone Brewing Co.
• Horny Devil (Belgian-style golden ale) | AleSmith Brewing Co.
• Weekday IPA | Rough Draft Brewing Co.
• West Coast IPA | Green Flash Brewing Co.

Kansas City, Missouri

Joe Cahn expects to find hefty pieces of meat on sturdy grills at stadiums in America’s Heartland. Cities like Dallas, Denver and Kansas City have deep roots in cattle country, evident by the aromas circulating around those cities’ tailgates.

Kansas City is famous for its BBQ, a molasses-based sauce that is sweet, tangy and spicy. It is slapped over ribs, burnt ends, brisket, pork and burgers on the grills outside of Arrowhead Stadium—which has a reputation as one of the biggest tailgates in the NFL.

“I think a lot of people around the country, especially football fans, look to Arrowhead Stadium, and Kansas City in general, as being legendary when it comes to tailgating,” said Jeremy Danner, ambassador brewer at Boulevard Brewing Co. in Kansas City.

Pair the local BBQ with Boulevard’s Pale Ale, a beer that Danner says is perfect for all parts of the cow. The brewery’s Unfiltered Wheat Beer is not too aggressive, and fits nicely with the majority of tailgating foods.

As Midwest temperatures can shift drastically, fans may start the season with a crisp and refreshing Boulevard KC Pils, only to find themselves reaching for a Boulevard Bully! Porter as temperatures drop below freezing in the early winter.

Kansas City Beers to Pair with BBQ

• Boulevard Pale Ale | Boulevard Brewing Co.
• Good Hope IPA | 75th Street Brewery
• Imperial IPA | McCoy’s Public House
• Prime Extra Pale Ale | Cinder Block Brewery
• Marzen | Gordon Biersch Brewery
• Outlander Roggenbier | Big Rip Brewing Co.

Philadelphia, Pennsylvania

Philadelphia has been known for its mass markets—big football, big beer, big food. The craft beer scene belonged to an alternative crowd, according Marilyn Candeloro, vice president of Philadelphia’s first microbrewery, Dock Street Brewing Co. “But now,” she says, “you can’t represent Philadelphia without craft beer.”

At Eagles games, you’ll likely find tailgaters grilling local sausages and peppers, and building Philly cheesesteaks on warmed buns. Dock Street Rye IPA, one of the brewery’s first and most popular beers, has a spicy flavor that is dry and tangy, and pairs nicely with a lot of grilled tailgating food.

Dock Street’s Afternoon Delight Session IPA, with five percent ABV, is a great beer for the first game of the season and, like other temperamental climates, a porter is a great way to finish off the year.

Philadelphia Beers to Pair with Philly Cheesesteaks

• Dock Street Rye IPA | Dock Street Brewing Co.
• German Pilsner | Iron Hill Brewery and Restaurant
• Manayunk IPA | Manayunk Brewing Co.
• Philadelphia Pale Ale | Yards Brewing Co.
• Prima Pils | Victory Brewing Co.

Boston (Foxborough), Massachusetts

At New England tailgates, you might find lobster, crab and clam chowder warming on parking lot grills. And in nearby koozies, you might discover a host of local New England beers.

Jennifer Glanville, a brewer at Samuel Adams, has attended Patriots games for 15 years—two years longer than she has worked at the brewery. When Glanville first started tailgating, she mostly cooked burgers and hot dogs. Now, she pairs various local beers with different food at her own tailgate parties.

“I love the games, but it’s all about the time before the games,” she says. “It’s hanging out and having people interested in beers and talking about beer and talking about the food, which is really cool because I don’t remember that 15 years ago.”

For the hearty, creamy New England clam chowder eaten at many New England tailgates, Glanville suggests an accompanying Samuel Adams Rebel IPA. The beer’s hops cleanse the pallet, and the balanced flavors promote the sweetness in the clams.

Another great warming beer for fall is an Oktoberfest, which can serve as a marinade for sausages. Soaked links may also occasionally find their way into a pot of the traditional chowder that warms New England fans before kickoff.

Boston Beers to Pair with New England Clam Chowder

• Boston Red Ale | Boston Beer Works
• Harpoon IPA | Harpoon Brewery
• Kölsch | Rock Bottom Brewery
• Samuel Adams Rebel IPA | Samuel Adams
• Sgt. Pepper (farmhouse ale with peppercorns) | Cambridge Brewing Co.

San Francisco, California

Shaun O’Sullivan and Dave Wilson knew that 21st Amendment Brewery had made it when they saw their cans at events like San Francisco 49er games. The brewmaster and president (respectively) started canning for reasons like mobility, recyclability and preservation of the brew.

It is an added bonus that the cans create the experience of being in a parking lot with a bunch of people “in a full-party-can-crashing-mode,” says Wilson. “Fans will send over pictures of themselves and friends sipping 21st Amendment beer before a 49ers game, enjoying food, beer, camaraderie and football.”

Dave and Shaun recommend their Hell or High Watermelon, an American-style wheat that is like “summer in a can.” The versatile beer easily pairs with lighter fare common at San Francisco tailgates like cheese and sushi, or your standard hot dog and burger.

Dave and Shaun believe that craft beer is about a type of lifestyle. When people go to football or baseball stadiums, they now look for that home and local experience. This, of course, includes local beer.

San Francisco Beers to Pair with a Cheese Plate

• Anchor Steam Beer | Anchor Brewing Co.
• Golden Gate Gose | Almanac Beer Co.
• Grizzly Bear Red Ale | ThirstyBear Brewing Co.
• Hell or High Watermelon (wheat) | 21st Amendment Brewery
• Inception Belgian Style Ale | Triple Voodoo Brewing Co.
• Prohibition Ale (amber) | Speakeasy Ales & Lagers

Brewers agree that the many flavors in regional cuisine and the range of tastes in local beer go hand in hand. Tailgates offer a communal experience to support local sources, while simultaneously building memories with friends and strangers over beer, food and football.

“For me,” Glanville says “It’s all about bringing people together.”

The post The Ultimate Pro Football Towns for Craft Beer Tailgating appeared first on CraftBeer.com.

“Well, we are in Kansas,” my drinking buddy replied.

How true.

In a state known for sunflowers and wheat crops, it became clear that the beer in my hand should be fresh, vibrant and special—it should be the color of thick sunlight playing across a wheat field.

At Blind Tiger Brewery & Restaurant in Topeka, Ks., three of the six flagship beers are wheat based. The Raw Wheat and the Country Seat Wheat use grain purchased from a local farmer in Berryton. When John Dean, co-owner of the brewery, buys wheat, he easily recognizes its quality.

“When you test wheat, you grab big handfuls and sniff, allowing you to get the whole character of everything it’s been through,” Dean said.

Sometimes, it’s the local ingredients that obviously or subtly set a craft beer apart. It’s the wheat in Kansas, hops in Oregon, bourbon in Kentucky, maple syrup in Vermont and the “Aloha” in Maui that adds a little something extra to the character and heart of our local brews across the nation.

Oregon | Cascade Hops

In Oregon, the Cascade hop is a distinguishing ingredient in Northwest pale ales and IPAs. Commercially released more than forty years ago, the Cascade hop was bred in Oregon by the USDA. It’s often used in West Coast beers that accentuate a strong citrus and floral hop presence.

Deschutes Brewery’s Red Chair, a Northwest pale ale brewed in Bend, Ore., is a prime example of a beer that features Cascade hops. This award-winning beer has a bright and potent aroma, according to Deschutes brewmaster Cam O’Connor.

“It’s a really complex beer, and people are looking for those types of flavors,” said O’Connor. Red Chair melds an upfront hop flavor with a backdrop of unassailed depth. This clean and balanced brew is an ideal pairing with fiery Mexican food or spicy finger-lickin’ hot wings.

Part of Red Chair’s bright aroma and character stems from the fresh hops—most of which Deschutes obtains from nearby fields in Oregon and Washington. The brewery uses whole-hops, choosing fresh, green hops over those that are processed into pellets or plugs.

Kentucky | Bourbon

Freshness also factors into other regional specialties, such as Alltech’s Lexington Brewing and Distilling Company’s flagship beer, Kentucky Bourbon Barrel Ale.

The Kentucky brewery receives decanted bourbon barrels from local distilleries typically a day or two after the casks are emptied. The barrels are sometimes so fresh that the wood inside is still damp with bourbon goodness.

Alltech’s flagship beer only needs to age in the barrels for six weeks to produce clear flavors of caramel, toffee and vanilla. The year-round ale, with an unmistakable bourbon taste, complements the sweetness of smoked pork and brisket.

Vermont | Maple Syrup

Sean Lawson, co-owner of Lawson’s Finest Liquids in Warren, Vt., brews a handful of different maple ales including an imperial stout, amber ale and a beer featuring concentrated sap collected by Vermont sugar makers.

Their Maple Tripple Ale, a late spring seasonal, ages for a year in maple liqueur barrels from Saxton’s River Distillery in Vermont. Made of concentrated sap, barley, hops and ale yeast (notice there is no water), the Maple Tripple clocks in at around 10 percent ABV.

According to Lawson, these maple brews make great breakfast and dessert beers, perfect with a maple-glazed donut and coffee at the start of a day, or with chocolate and cheese at the end of an evening. The strong maple finish will make you happy to be in Vermont—the only place you can find Lawson’s Finest.

Hawaii | “Aloha”

To celebrate the distinctiveness of island life, Maui Brewing Co., based in Lahaina, Hawaii, experiments with many local ingredients, including the spiritual element of “Aloha.” Their coconut porter is a favorite on the mainland, according to owner Garrett Marrero, but the brewery has also produced brews that highlight local mango, pineapple, sweet Maui onion and lilikoi (passion fruit).

For Marrero, brewing is about innovation, integrity and a sense of place. “Taking the local agricultural products in whatever region you may be, and applying them to a traditional style of beer—taking tradition and standing it on its head—showcases what the area is about,” said Marrero.

Maui Brewing Co. beers are “brewed with Aloha.” Some customers ask the brewery’s owner if aloha is an actual ingredient, and Marrero admits that in a way it is. Aloha is a spiritual element with emotional significance, representing the generosity, respect, appreciation and love inherent in Hawaiian culture.

Local ingredients can emphasize a beer’s story, character and heart. So, when we drink a local beer, we can taste a little more about what makes it distinct and special.

Other Regionally Specialized Craft Beers

• Rocky Mountain Oyster Stout | Wynkoop Brewing Co. | Denver, CO
• Pearl Necklace Oyster Stout | Flying Dog Brewery | Frederick, MD
• Southern Pecan Nut Brown | Lazy Magnolia Brewing Co. | Kiln, MS
• Orange Wheat | Hangar 24 Craft Brewery | Redlands, CA

The post Local Ingredients Bring Local Beer to the Next Level appeared first on CraftBeer.com.