Crowns & Hops Advances Racial Equity

Hunter introduced craft beer to friend Beny Ashburn, who immediately saw an opportunity. With successful careers in marketing and advertising, Ashburn and Hunter decided to launch a lifestyle brand that evolved into Crowns & Hops Brewing Co. in Inglewood, Calif. Ashburn is co-founder and CEO of Crowns & Hops, and Hunter is co-founder, chief operations officer, and head of brewery operations.

Community is integral to the brewery’s vision and mission and at the core of everything they do. “We wanted to build not only a brand but also an experience where you felt welcome as part of a community and understood what premium quality products tasted like,” says Ashburn. She says belonging and creating community are important because, for too long, that’s not how beer has been presented to the Black community.

Crowns & Hops’ beers celebrate and highlight different communities—from their local neighborhood to the Black community and beyond. We Invented the Fresh double hazy IPA is a collaboration with Hella Coastal, Brewing with Brothas, and HopBay to honor hip-hop culture and its creators. “Hip-hop came from Black and Brown people in the city,” says Hunter. “Giving attribution is important.”

Their flagship initiative is 8 Trill Pils, a Pilsner and a nonprofit of the same name, both dedicated to attaining racial equity within the craft beer industry. The initiative provides capital and resources for Black-owned businesses in and around the craft beer industry and, to date, has awarded $100,000 in grants to five breweries.

Today, Hunter’s introduction to craft beer has come full circle. The owner of Allagash Brewing Co. reached out about the 8 Trill Pils Initiative and wanted to get involved. Crowns & Hops and Allagash are collaborating on Cur-8, a blend of Pilsner and Bourbon barrel-aged tripel. A portion of the proceeds from Cur-8 sales will support the 8 Trill Pils Initiative.

Crowns & Hops’ next big community endeavor is Crowns Inglewood—a 14,000-square-foot pub that will be a full restaurant and brewhouse. Hunter emphasizes that “pub” stands for public house, and Crowns Inglewood will be a community hub—a safe and comfortable space that will belong to the community and be an extension of people’s homes.

City-State Celebrates the Best of D.C.

City-State Brewing Co. in Washington, D.C., also wants its taproom and brewery to be a place of belonging for the community and a focal point of hometown pride. Founder and CEO James Warner calls the brewery a love letter to D.C., celebrating the District’s history and culture. “It inspires everything we do and how we do it,” he says.

He wanted to build a brand to tell stories of the city, shine a light, and lift up D.C. culture beyond the monuments and tourist attractions. All the beers tie to D.C. stories.

“Everyone knows the stories that the USA tells itself,” says Warner. “We know neighborhoods in Chicago, San Francisco, New York, and Boston, but nobody outside D.C. knows the neighborhoods in D.C.—the things that have been happened here, the local civil rights struggles.”

Featherduster Hazy IPA honors the 1873 D.C. legislature protest. The U.S. Congress ended D.C.’s own government that year, and all the local legislators stripped everything from the chamber, down to the feather duster. Equal Marriage Blonde Wheat and Equal Marriage Dark Wheat showcase the District’s marriage equality across race, gender, and religion. Lost Laws Pilsner salutes the civil rights heroes who beat Jim Crow in D.C. using laws from 80 years earlier.

City-State’s Big G partnership highlights go-go music, which originated in the District. Big G’s Flavor from the Pocket is a golden ale made in partnership with go-go musician, activist, and D.C. icon Anwan “Big G” Glover, who created the beer and its label.

City-State is a family-friendly brewery that hosts a range of events, including story time for kids and dog rescue adoption parties. It also serves a venue and platform for artists and entrepreneurship, sponsoring such activities as pop-up stores with local partners like Pop of Culture, a community built for Black entrepreneurs and creatives.

Bow & Arrow Honors Native Communities

Bow & Arrow Brewing Co. founder, president, and CEO Shyla Sheppard first learned about craft beer during her undergraduate studies at Stanford. She was intrigued by the brewing process and its flavor elements. That fascination stuck with her.

After almost a decade in social impact investing, Sheppard left to establish Bow & Arrow in Albuquerque, N.M. She’s a member of the Three Affiliated Tribes (Mandan, Hidatsa & Arikara Nation) and quickly incorporated indigenous ingredients in the brewing process. “We’re giving value to what’s around us,” she says, “and where we can, we support other local businesses.” One example is Denim Tux, a blue corn American Pilsner. The New Mexican blue corn is sourced from a tribally owned business that also has its own mill.

Bow & Arrow also supports many fundraisers. Recent recipients include a PRIDE Rainbow Scholarship on the Navajo Nation and a drone project to deliver medical supplies in Ukraine. The brewery partners with local Native nonprofits on agricultural programs and hosts pop-up markets

Bow & Arrow’s signature community initiative is its Native Land campaign, which, with the help of other breweries, acknowledges and supports Native communities. Bow & Arrow develops a beer recipe, concept, and label. Other breweries are invited to brew the beer, use the label template, and commit to donating the sales proceeds to Native American nonprofits focused on ecological stewardship, access to ancestral lands, and revitalization of traditional agriculture and food ways.

“It creates awareness that Native Americans are not only an important part of this country’s history, but also we are still here,” says Sheppard. “And it generates resources for Native organizations dedicated to strengthening connections for Native people to their ancestral lands and rich agricultural histories.”

The first Native Land initiative began in November 2021, during Native American Heritage Month, with 47 breweries across 23 states and two Canadian territories participating and raising nearly $90,000. Native Land 2.0 launched in November 2022 and runs through the end of October 2023. This year’s recipe will be a Mexican-style lager with heritage corn.

Bow & Arrow recruits Native Land participants through word of mouth, social media, and its website. Participating breweries like The Alchemist in Stowe, Vt., also spread the word on their social media channels. “The Alchemist has a huge following and is very respected,” says Sheppard, “and that helped expand our network.”

Crowns & Hops, City-State, Bow & Arrow, and the breweries that partner with them represent what’s best about the craft beer community. They not only focus on quality, but they create, anchor, and support communities locally and beyond. As Warner says, “Part of being a brewery is serving your community—however you define it.”

The post Beyond the Beer: Three Breweries Serving Their Communities appeared first on CraftBeer.com.

Washington, D.C., might be known for its politics, but locals know it has a strong craft beer scene. In May 2022, the city gained its first beer trail. The trail’s success shows how breweries and bars can partner with other organizations to create a destination and drive business.

Recognizing an Opportunity

In Summer 2021, metrobar partners and owners Jesse B. Rauch and John K. Groth noticed groups were arriving at the bar via the city’s Metropolitan Branch Trail (MBT), an eight-mile-long paved trail for bicycles, pedestrians, and scooters. Groups were navigating the MBT for their own beer crawl—enjoying the trail and visiting some breweries and bars along the way. Rauch and Groth saw the potential to create something more official.

They reached out to some neighborhood breweries and bars to float the idea by them, including City-State Brewing Company. City-State had opened in June after years in planning, and CEO James Warner had talked with the metrobar owners in the months before opening the brewery. When he heard their idea, he was excited.

“For a new business, you’re out at sea and it’s nice to see other ships that are sailing in the same direction and smoothing out some sailing for you,” says Warner.

Finding Help

Metrobar and City-State are located near the 35-block neighborhood called NoMa, short for “North of Massachusetts Avenue,” through which much of the MBT runs. In September 2021, Rauch contacted the NoMa Business Improvement District (BID), a nonprofit organization created by the D.C. government to be a steward and champion of the neighborhood. Metrobar had rallied interest from other breweries and bars, and everyone was hoping NoMa BID could help.

“Part of our work involves bringing people to the neighborhood,” says Maura Brophy, president & CEO of NoMa BID. “When the beer trail idea came to us, it was completely aligned with our mission. We recognized it could put NoMa on the map and draw people to neighborhood businesses.”

NoMa BID staff got to work right away, aligning with metrobar to recruit businesses based on proximity to the bike trail. They assembled seven participants—three breweries and four bars—along a 2.2-mile section of the MBT.

Another participating brewery is Red Bear Brewing Co. Bryan Van Den Oever, Red Bear co-owner and director of marketing & events, says NoMa BID has been a huge resource to the brewery and was critical to connecting the businesses and getting the beer trail off the ground. “NoMa BID knows everyone,” he says. “They have the pulse on the whole community.”

Brophy’s team researched technology options to package the trail and allow people completing it to confirm their visits to each of the participants. NoMa BID selected Bandwango’s user-friendly, online passport program for the trail. There’s no app to download, and NoMa BID can customize and design the passport and access the data. Bandwango also offered expertise from similar trails they developed, including an ale trail in Bucks County, Pa.

Each brewery and bar can determine its own offerings, such as discounts, based on their business model and point of sale system. People check in at each participating location using the passport and can take advantage of any trail specials available. After participants check in at all seven locations, NoMa BID rewards them with a Metropolitan Beer Trail-branded T-shirt. Brophy’s team initially ordered 300 shirts and quickly purchased 300 more due to the trail’s success.

Launching the Trail

NoMa BID focused its marketing on social media and word of mouth. They also worked with influencers, offering them T-shirts and stickers. The breweries and bars promoted the trail through their own public relations, online, and onsite channels.

The Metropolitan Beer Trail launched on May 14, and 1,061 people signed up for the passport the first weekend. On the first day alone, 240 people completed the entire trail. Metrobar logged record sales that first day, and other participating locations were packed.

“We knew it was going to be big, but we’ve been blown away how the community has embraced this and is using the trail so far,” says Brophy.

People can complete the trail at their own pace—whether it’s over a day, week, month, or season—however many times they want. NoMa BID and the participating businesses all hope it encourages people to visit and return.

Some of the most effective outreach was an article in the Washington Post, published less than a week after the trail’s launch. “We think that was an important and big opportunity to introduce the trail to people outside of the neighborhood,” says Brophy.

She believes the beer trail could be a major destination for people visiting D.C. Her team plans to work with hotels and tourist offices to notify visitors about the trail. They also have plans for advertising. Marketing plans are a mix of hyperlocal, regional, and national promotions.

NoMa BID and the participating breweries and bars view this as just the beginning and hope it will grow. They’re working together on new ideas to attract more people and gain their return business. There’s also a new brewery in development near the trail that could be added.

Extending the Connection

Rauch and Groth are already talking with breweries and distilleries in other D.C. neighborhoods who want to replicate the Metropolitan Beer Trail’s success. They encourage other businesses to connect with each other. “Don’t be afraid to reach out to your fellow businesses,” says Rauch. “Coming together—especially in light of everything that’s going on in the world—is important. Maybe that one partner does something different than you and you can each help each other.”

Van Den Oever recommends beer trail locations remain in regular communication with whomever is organizing it as well. “Make sure everyone is clear on expectations and knows the process,” he says. “NoMa BID kept us all in line and moving forward.”

Participating locations have their own individual relationships with each other, but NoMa BID distributes a monthly email to keep them all connected, share information, and engage them in conversations around questions or specific issues. Sometimes participants will pose questions to the group.

Another key piece of advice that Van Den Oever, Rauch, Groth, and Warner all offer is having one entity manage the trail. Some believe the trail wouldn’t have been possible without NoMa BID’s involvement.

“Find a sponsoring partner who will view this as a way to bring retail, foot traffic, and prosperity to an area, and can facilitate you and others as a destination and generate economic prosperity,” advises Warner. “Right now, the trail is operating without much involvement from us, which is perfect.”

Proximity of participating locations is also important. Brophy says having a critical mass of establishments near each other makes the trail feel achievable.

“There are lots of ways to think about a brewery as not just coming to a facility,” says Warner, “but also coming to a neighborhood or an area and how that can be connected to other businesses. We can all work together to draw people in and grow the size of the pie.”

The post Metropolitan Beer Trail Increases Business for All appeared first on CraftBeer.com.

Inspired by Failure

Peetz graduated from college with a Bachelor of Science in biology and a minor in sustainable development. A friend gave him a homebrew kit for graduation, and he started brewing his own beer. His first beer was an amber ale. It wasn’t good.

“It was an absolute failure,” he says. Regardless, he was excited. He realized brewing was the perfect blend of science and art.

He also loved the fact that brewing was something anyone could do.

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“There’s no barrier to brewing,” says Peetz. “The field is open and level for everyone.”

Fermentation and yeast became a passion. He kept trying and experimenting—even after he exploded five gallons of beer all over his house and harvested dandelions for an infused beer (which was also terrible).

He returned to school and obtained a Master of Science in biology in 2012. During his studies, he worked with a researcher specializing in the science of brewing. He fell in love with beer and never looked back.

A Career in Yeast

Over the years, Peetz has specialized in yeast at a range of organizations and businesses, from the University of Colorado’s Anschutz Medical Campus to the Brewing Science Institute to Gevo, a biofuels company. In 2015, he co-founded a brewing business that grew bigger than he wanted and took him away from working with yeast, so he left to start a new company in 2018—Propagate Lab, LLC in Golden, Colorado.

At Propagate, Peetz focuses on quality, openness and a full range of yeast strains. Unlike many labs, Propagate welcomes visitors.

“We have an open lab,” says Peetz. “We’re transparent and want people to see how our product is made.”

There are 65 different yeasts in the catalog, although Peetz has a list of more than 200. He calls himself a hoarder when it comes to yeast.

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“It’s kind of like having a zoo,” he says. “All these creatures do something different.”

Even so, he says 90 percent of what people buy is about a handful of yeast strains.

In addition to yeast, Propagate sells bacteria to breweries to produce acidity and tartness for sour beers. It offers a kit for seltzers, an area of growth for craft breweries. Peetz also advises breweries on fermentation, equipment, recipe creation and more.

“Matthew really knows what he’s doing and always has great suggestions on what yeast strain to use for a particular style beer,” says owner and brewer Jason Bilodeaux of Over Yonder Brewing Company in Golden and a Propagate client. He reached out to Peetz based on positive word of mouth reviews. “He’s also very approachable, which is important to me being new to this industry,” says Bilodeaux.

More Ways to Share His Knowledge

These days, Peetz is an accomplished brewer who not only advises craft breweries, but also teaches. He began lecturing in Denver-based Regis University’s Applied Craft Brewing Certificate Program when it started in 2014. Three years later, he became its first permanent director.

He shares his passion for yeast with his students, colleagues and clients.

“Yeast is the least respected ingredient,” he says, “yet it’s the most complicated one.”

He notes that yeast makes 10,000 different flavor compounds and wants people to know how much it contributes to beer’s flavor. His mantra is that brewers make the wort—the sugar water at the beginning of the brewing process—and yeast makes the beer.

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Kelissa Hieber, head brewer and owner at Goldspot Brewing Company in Denver, agrees. She completed the certificate program in 2015 and now teaches in it. She’s also a Propagate client.

Hieber uses yeast blends for Goldspot’s unique beer styles and has worked with Peetz to create the perfect flavor profile and balance. She partnered with him on one brewing collaboration that used a yeast at a much lower temperature than normal, which changed the beer entirely.

“We would have never thought to use the yeast in that way without Matthew,” she says, “and the beer was amazing.”

Peetz also uses his knowledge to provide feedback to brewers as a professional beer judge. He’s been judging homebrew competitions for about five years and served as a judge at the 2019 Great American Beer Festival.

In addition to working with yeast, he loves being part of the tight-knit brewing industry and knowing his customers.

“Most people see other brewers as collaborators, not competitors,” says Peetz. “Plus, you’re making something you get to enjoy in the process.”

The post Matthew Peetz Says Working with Yeast is a Little Like Running a Zoo appeared first on CraftBeer.com.

The rise of craft beer has changed all that. Today, adjuncts are celebrated.

As an adjunct, rice has long been used in mass-produced beers to increase the alcohol level while maintaining a light body. Now rice is taking top billing as craft brewers are recognizing all that it can offer.

Rice as a Brewing Grain

There are many rice options to use when brewing beer nowadays, including whole rice, syrup and flakes. Craft brewers are using the ingredients in three different ways: to help in the brewing process itself, to serve as a fermentable source of sugar and to add flavor.

“Rice is an awesome grain that’s versatile and can offer a huge influence of flavors in beer,” says Ben Acord, head brewer at Evasion Brewing in McMinnville, Oregon. Evasion is a gluten-free brewery that uses rice in all but two of its beers.

Acord started off using rice hulls to help in the mash, which is the mixture of malt or adjuncts and hot water that starts the brewing process. Rice hulls, also known as husks, are the hard outer coating of the grain. Acord used the hulls to create an effective filtering bed so the mash doesn’t get stuck.

“A lot of breweries will add rice hulls to aid the process,” says Acord.

The challenge is getting the right amount of hulls. Too many and they bind together and clog grain handling systems. Not enough and you don’t have an effective filter bed.

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Now Acord uses malted rice which has the grain and the hull intact. In addition to the hulls, it has the added benefit of available sugar from the malt.

He cites the best advice he received when he was learning how to brew: “Know your malts. Make the best base beer you can with the malts you have and whatever hops you put in it will only make that beer better.” So that’s what he does. As an example, Evasion’s IPAs use three different kinds of rice malt in each.

Acord and many others who make gluten-free beer say products that have come onto the market over the last 15 years—like Eckert Malting and Brewing’s line of rice malts, Briess Malt & Ingredients Company’s rice syrup and BSG CraftBrewing’s flaked rice—are game changers for brewing. The ingredients can replace malt as the sugar source and add flavor.

Acord references Evasion’s Blonde Ale as the brewery’s best example of how rice influences flavor.

“The Blonde Ale is rice and millet and Saaz hops only,” he says. “The rice malts really lend themselves to crackery biscuit flavors that meld nicely with the Saaz hops.”

Black Rice’s ‘Unexpected’ Umami Quality

Rice isn’t just for gluten-free craft beers; it’s incorporated for flavor in traditional brewing as well. Anderson Valley Brewing Company in Boonville, California, currently makes one rice beer in its portfolio: Black Rice Ale. Brewmaster Fal Allen tried black rice for the first time in 2018 and found its dark and savory notes a delightful surprise.

“It had an umami quality I hadn’t expected,” he says. “The flavors were nutty, smooth and delicious, and I immediately started thinking about how I could incorporate it into a beer.”

First Allen cooked with black rice to learn more about it. Then he conducted some brewing experiments. He started to make Anderson Valley’s Black Rice Ale in 2018 and it went into cans in fall 2019.

(Recipe: IPA Risotto)

In addition to the unusual flavors, the black rice provides a dark inky color to a light hoppy ale.

“It has the body of a pilsner and the flavors of a lighter German dark lager,” he says. “It’s an unusual combination.”

Because he uses the rice for flavor rather than as a fermentable, the brewing process isn’t much different than the traditional approach. Instead, Allen’s challenge was finding a supplier.

“Black rice comes from China and is not a common type of rice,” he says. “It was once called ‘forbidden rice’ in China and was originally allowed to be consumed only by the royalty.”

Similar to Evasion, Anderson Valley uses rice hulls to create a filter bed while rinsing sugar from the grains for the Black Rice Ale, as well as most of the brewery’s higher gravity beers and those that contain more than 40 percent wheat.

Moody Tongue’s Chef-Brewmaster Pays Homage to Chinese Culture

Another new rice beer release is the Toasted Rice Lager from Moody Tongue in Chicago. The lager was originally a 2018 ceremonious release in China during the Chinese New Year and later offered as a limited release at the brewery’s tasting room. As of fall 2019, the beer is available in draft and bottles throughout the United States.

Jared Rouben, Moody Tongue’s president and brewmaster, and a Culinary Institute of America graduate, brings his chef’s mindset to the brewing process. He created the Toasted Rice Lager to accompany and as a homage to Chinese food—his favorite cuisine.

During his travels throughout China, Rouben learned to love the flavors, tastes and aromas of the different regions. He wanted to create a beer that offered balance and didn’t overshadow the food. By using rice, he could elevate an ingredient that’s celebrated throughout Chinese cuisine and keep the beer light and refreshing.

Toasting the rice creates nutty aromatics.

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“Light lagers aren’t easy,” says Rouben. “Your beer has to be incredibly right or it’s wrong.”

He uses rice in the mash and doesn’t encounter any brewing challenges.

“We do use rice in some of our other beers, but we don’t speak to them as rice beers because they’re not part of the aromatics,” says Rouben.

All three brewers use whole grains for their beers to maintain the taste of the rice, which, along with the other challenges, are more expensive than other rice forms. They all agree it’s worth it.

“Using the whole grain has a more traditional taste to me,” says Acord. “But there are a lot of great beers using rice flakes and syrups.”

The post Craft Brewers Find Flavor and Flexibility with Rice appeared first on CraftBeer.com.

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Neumeister was a machinist for 15 years. In 2008, he wanted a change and enrolled in culinary school. When he found the homebrew club, he started making beer at home late into the night. “I was brewing like a maniac and packed years of brewing into one year,” says Neumeister. His efforts paid off. In 2010, he won the Widmer/Oregon Brew Crew Collaborator competition.

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Meanwhile, a friend was diagnosed with Celiac Disease, an autoimmune disorder where ingestion of gluten results in small intestine damage. Gluten is a protein found in barley, a main ingredient in beer, as well as wheat, rye and triticale. The friend was in and out of the hospital and told Neumeister, “The worst part about it is I can’t drink beer.”

A New Career Changing Lives

Neumeister had never heard of Celiac. He started researching it, determined to make a good beer his friend could drink. “My first attempts were really bad,” he says. It motivated him.

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Around the same time, his father-in-law died from colon cancer. Neumeister’s wife was also having problems becoming pregnant. Based on what Neumeister learned, his wife went on a gluten-free diet. She was pregnant in a month and lost a rash she had had for most of her life. “I realized a gluten-free diet changes lives,” says Neumeister. “I knew this should be my career because I can brew beer and make a difference for people.”

Ground Breaker Brewing was the first U.S. all gluten-free brewery. Operations began in November 2011, and the brewery opened the next month under the name Harvester Brewing. Due to a trademark issue with a California winery, the brewery changed its name in 2014. Consistent with its customer-centric approach, the brewery held a crowdsourcing competition for the new name.

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Certified by the Gluten-Free Certification Organization (GFCO), Ground Breaker’s definition of gluten-free is more strict than the Food and Drug Administration’s, which allows up to 20 parts per million of gluten in items labeled “gluten-free.” Ground Breaker is naturally gluten-free and doesn’t permit any gluten on its premises—in the brewery or the gastropub, which opened in September 2013.

The brewery’s first beer was a pale ale, which it still makes. Today, Ground Breaker typically has five beers in its packaged line. Over time, there have been about 25 seasonals for wide release and several hundred different beers for the taproom.

A Groundbreaking Difference

Since opening, Ground Breaker has won a medal at the Great American Beer Festival every year. It earned a silver medal at the World Beer Cup the second time it entered.

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Ground Breaker’s list of ingredients is much longer than the typical four of malt, hops, water and yeast. The biggest difference is the kind of enzymes to make sugars and break down proteins are lacking in most gluten-free ingredients.

“In terms of the brewing process, there’s almost zero difference,” says Tyler Kueber, who joined Ground Breaker almost five years ago and is now head brewer. “The steps are tweaked a bit in terms of times and temperatures because of the ingredients.”

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Through trial and error, they’ve figured out ingredients that give the mouthful and other attributes of traditional beer. Neumeister began using chestnuts after reading about Italian brewers using the nut due to its low oil content and high carbohydrate level per weight.

“Every now and again, you get people who cry…”

Ground Breaker continues to adapt, changing ingredients to use better options as they become available and meet customers’ physical needs. For example, buckwheat is no longer considered. “We learned that lots of people with Celiac are sensitive to buckwheat,” says Kueber. “We pivot to cater to our customers.”

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The brewery doesn’t just brew gluten-free beer. It also emphasizes research and development and prioritizes sharing knowledge with the craft beer industry and homebrewers. Earlier this year, Ground Breaker sponsored the first annual Pacific Northwest Gluten-Free Homebrewing Competition to encourage quality in gluten-free brewing and give homebrewers a chance to compete. The brewery also hosts the Zero Tolerance Gluten-Free Home Brew Club.

Ground Breaker is making a difference. “Every now and again, you get people who cry,” says Kueber. “They’re tears of joy. We get people who come to us from across the country who haven’t tasted beer for more than a decade. That’s the whole reason we got started in the first place. People had something and, due to nature, it was ripped away from them. We can bring it back to them.”

The post Beer That Makes a Difference in People’s Lives appeared first on CraftBeer.com.