How Committed is Your State to ‘Drinking Local’?

buy fresh-local-farmers market-local beer-beer(1)

By now it’s probably no surprise: people love to drink at brewery taprooms.

The opportunity to get fresh, from-the-source beer is always a big draw, but there’s certainly an additional layer of excitement about visiting the physical space itself. It’s a deeper connection to the liquid in the glass.

In many places, it’s also simply part of the drinking culture.

Continue reading

I went to GABF with a Plan. I Found This Story Instead.


I may have made a beer fest faux pas. I had a plan for the Great American Beer Festival.

Not necessarily a long, marked up sheet with beers I wanted to try – that can simply be disastrous with the pressure you put on yourself – but a short list of breweries I wanted to see. I was interested in their booths and what kind of attention they may receive from the thousands of committed beer lovers milling about the Colorado Convention Center.

The idea was to find these tables with hope of acquiring fodder for stories for All About Beer. I had good intentions. Things did not go as planned.

Continue reading

The Pleasant Distraction

There are always other things to do.

We have jobs and friends and responsibilities of life. But even then, there is always something else pulling us toward the multitudes of interests and passions we hold close. How we divide our time, through internal formulas working to extrapolate wants and needs, equates to each of our unique personalities.

If we pursue our goals both professional and personal, then the sum of our efforts shape who we are.

In recent years, I’ve sought to balance the many fractions of my life with help of this blog, and increasingly, work with the talented editorial teams at All About Beer, Beer Advocate and Good Beer Hunting. I’ve achieved so much because of the opportunities presented to me through research and relationships built off This is Why I’m Drunk. It has helped me only further grow my passion for beer, its industry and its culture.

But, the truth is you’re as much to thank for pushing me as my own internal drive. Sharing an education in beer comes in all sorts of ways.

This past weekend, the North American Guild of Beer Writers announced I had finished first in the category of “Best Beer Blog” at its annual awards ceremony. I’m thrilled to share this recognition with Robin Shepard, second for work at, Carla Jean Lauter, third for The Beer Babe, and Jay Brooks, who received an honorable mention for Brookston Beer Bulletin. I’m so happy to be included with them for the same award.

But most of all, I’m excited to share this with you. Whether you’re an everyday reader sorting through the archives, a commenter who has shared in conversation or simply stopping by for the first time, I’ve been lucky to find my voice and learn new things because of interactions with people like you.

There will always be something else trying to gain my attention – often deservedly so – but I love using this space as a way to grow with you through a greater appreciation for all things beer.

Please know, Dear Reader, that I’m forever appreciative of how you influence me. I strive to think creatively and provide my love of beer in a unique way, and it means so much that I get to share that with you.

There are lots of shiny objects floating around all of us, reflecting constant reminders of where we should focus our attention. Thanks for letting me distract you.

The Data Behind Your GABF Beer Samples

Heading to Great American Beer Festival? Hope you like hops.

Thanks to Porch Drinking, festival goers have an advance preview at the many beers that will be served to thirsty enthusiasts descending on the Colorado Convention Center. Want an idea of what to expect? I crunched some numbers pulled from a continually updated list at Porch Drinking, as submitted by breweries.

Continue reading

What’s a Cosponsor Worth? A Counterpoint on Beer Tax Reform


On Sept. 26, the Brewers Association announced that one of their major governmental priorities, the Craft Beverage Modernization and Tax Reform Act, had hit a milestone. More than half of the US Senate had signed on to cosponsor the bill, which aims to reduce federal taxes on beer production, among other provisions.

In recent days, the coverage of the now 51 out of 100 senators signing on has tried to signal that the new number of cosponsors meant good things for the bill.

But before we get ahead of ourselves, let’s take a quick look at where things actually stand.

Continue reading

The Full Story Behind Hops, Beer Production and Our Love of IPAs

united staes of hops

Note: This is the #longread version of posts from “Hop Week.

There are many repeated discussions in the beer industry these days.

Beer in cans. IPAs for days. Economic bubbles.

But one aspect that widely gets discussed by beer enthusiasts and the mainstream media with great regularity: hops. Where they’re growing, how they’re growing and what it means to beer – especially craft – going forward. It’s not hard to find reporting on one of the hottest stories in beer, whether we’re talking about hops growing in Colorado, Florida or anywhere else.

Even if it means we may be missing one of the most important angles of this often discussed topic.

Continue reading

In the Search for What’s New, is a Hoppy Sub-Style Found?


At our current state of human evolution, our attention span is reportedly eight seconds. That’s less than a goldfish.

By one estimate, the amount of time we can pay attention to a singular beer brand is three years. I’m sure there are many who would argue that number is actually less and, like our regular attention span for everything else in life, is shrinking rapidly.

It makes sense, given the rise in the number of brands carried by distributors and how many end up on the shelves of our local beer aisles, making us spend more and more time simply figuring out what it is we’re going to buy.

sku for distribs

Whether or not we’re staring down the threat of the death of flagship brands, we can’t deny the effort by brewers to create, adapt and – dare I say – “innovate” in order to stay relevant to today’s consumers who are constantly looking for something more. It’s a virtuous cycle: drinkers like something new, brewers like creating something new and the loop goes on.

So when it comes to addressing the availability of hops and what people want, one of the trendy techniques in craft beer is offering a smart approach.

“If you look at data for beer styles, the number one style is IPA and the number two is variety,” said Ray Goodrich, director of marketing for North Carolina’s Foothills Brewing. “People like trying new stuff so that’s what we’re going to give them.”

He should know. Foothills is now in year three of an ongoing experiment, releasing a new IPA brand every month featuring different hops and flavors. Every 30 days, a 90-barrel batch is put into 22-ounce bombers and distributed across Foothill’s distribution footprint. With the exception of one month, Goodrich said he’s always seen their IPA of the Month or Hop of the Month beers sell out.

Given the myriad of situations facing the cross section of hops and the beer industry, the move to stay fresh and relevant is simple: it’s the rotating IPA.

Continue reading

It’s Not How Big Your Hop Addition Is, It’s How You Use It


Beer, forever bound to agriculture, seems like it should be philosophically opposed to the use of the word “industrial.” In an era where “big” is bad to many beer lovers, the mere suggestion of the word can significantly alter perceptions.

Instead of some handcrafted, artisanal product, we suddenly have something wildly opposite. A beer that sounds so … macro.

But if hop yields are low, and creating new infrastructure is expensive, and drinkers really love a certain kind of hop that has to be grown, is it time to get inventive? Are there processes and products that may create flavorful shortcuts that can continue to produce the hop bombs we’ve all come to know?

With craft brewers using hops at a per-barrel rate many times greater than big breweries like Anheuser-Busch, it may be worth our time to better understand academic and even industrial advancements that can offer solutions to brewers and not take anything away from the beer we love.

Continue reading

How Can Hop Variety Support Craft Beer Sales?

cascade hops

When it comes to hops, the well-known elephant in the room is the prominence now taken up by aroma varieties, which aren’t just driving high ratings on Beer Advocate or RateBeer, but also the presence on farms across the country. Over the last decade, the shift from alpha to aroma varieties has been stark.

aroma hop acreage

The change has been illustrated in several ways.

From its annual hop report, the Brewers Association collects the most heavily-used varieties by craft brewers. The lists from 2007 to 2015 are certainly different:

2007 2015
Cascade (Aroma) Cascade (Aroma)
Centennial (Dual) Centennial (Dual)
Willamette (Aroma) Chinook (Dual)
Chinook (Dual) Simcoe® (Dual)
Amarillo (Aroma) Citra® (Aroma)
East Kent Golding (Dual) Hallertau Mittelfruh (Aroma)
Saaz (Aroma) Amarillo (Aroma)
CTZ | Columbus, Tomahawk, and Zeus (Bittering) Crystal (Aroma)
U.S. Golding (Aroma) Magnum (Bittering)
Styrian Golding (Aroma) CTZ | Columbus, Tomahawk, and Zeus (Bittering)

There is actually one less specific aroma variety on that 2015 list than 2007, but the increase in dual purpose hops is stark, especially when you consider how most brewers are using something like Simcoe or Centennial and the flavors they’re extracting.

Spoiler alert: it’s heavy on the late addition side to emphasize their unique fruity/juicy characteristics:

all about beer-hop chart

Chart featured in All About Beer magazine.

So what does this mean in terms of what – and how – varieties are being grown? More important, how can these changes be done efficiently when space is at a premium?

Continue reading

What Will it Cost to Meet Our Growing Demand for Hops?

hop bines

According to the last figures made available by the USDA, the number of American hop farmers jumped considerably from 68 in 2007, just as craft beer was starting to become more mainstream, to 166 in 2012. Today’s number isn’t readily available, but based on how often local and state media covers some aspect of farmers growing hops, it’s safe to assume it’s grown just as fast.

Which is good, because craft beer is going to need those hops. But in order to fulfill the requirement of producing enough beer to meet 20 percent market share by 2020, there’s still work to be done.

From building the infrastructure to choosing hop varieties, the country needs more farmers, more hops and more investment to make it happen.

Continue reading