#IPADay

Official logo of IPA Day 2012

This is a public service announcement, regarding one of the most important beer holidays of the year.

Thursday, August 2nd, 2012 is the second annual IPA Day! Oh yeah… it’s actually a thing; an opportunity to join beer enthusiasts across the globe in a collective toast to one of craft beer’s most iconic styles: India Pale Ale!

IPA Day was founded last year by beer evangelists and social media personalities Ashley Routson and Ryan Ross as a universal movement created to unite the voices of craft beer enthusiasts, bloggers, and brewers worldwide, using social media as the common arena for connecting the conversation.

All of the hop-heads (myself included) rejoiced last year and this year, it will be even bigger!

It is not the pet project of a corporate marketing machine or even one brewery, but rather an opportunity for the whole beer universe to connect and share their love of craft beer. It is an opportunity for the brewers and consumers, the bloggers and advocates, the obsessed nerds and the casual fans to combine forces and advocate craft beer through increased education and global awareness.

Beautiful Hop Cones

But why celebrate the IPA?

Because it’s awesome!!! That’s why. It may sound biased coming from a confessed hop-head, but this renowned style represents the acme of brewing innovation, with its broad range of different brands, subdivisions, and regional flavor deviances—making it the perfect style to electrify craft beer’s social voice.

The American India Pale Ale was the most-entered category at the 2012 World Beer Cup, with 150 entries. The second most entered was also an IPA (the Imperial India Pale Ale) with 93 entries. Its popularity and availability makes the IPA the most inclusive style for brewers, stores and beer drinkers to collectively celebrate.

The (very short) history of IPA Day

Last year, multiple craft breweries and bars united to launch the first ever IPA Day. Super-fans and thirsty patrons alike enjoyed IPA Day-centric events, tastings, dinners and other celebrations all over the world. According to CraftBeer.com, roughly 10,000 tweets were sent over a 24-hour period using the official #IPADay hashtag—with thousands of tweets sent in the weeks leading up to and following the event. The official hashtag trended in six major U.S. metropolises, including New York, Chicago, San Diego, Portland, Seattle and Raleigh. Mentions of #IPADay spread across six continents—truly making it the most extensive craft beer celebration the world has experienced to date.

The finished product

The goal of those who are at the helm is to make this year’s IPA Day even more viral than last year’s. It’s easy to get involved; all you need is an appreciation for great beer and the will to spread the word. Anyone can participate by enjoying an IPA, alone or with friends, making some noise online with the #IPADay hashtag, and showing the world that craft beer is more than just a trend.

Other things you can do

1. Organize an IPA Day event at your brewery, brewpub, restaurant, bar, bottle shop, home or office. Post your events to the CraftBeer.com Event Calendar. Check out Tips on Submitting an Event before getting started.

2. On August 2, share your photos, videos, blog posts, tasting notes, recipes, and thoughts on IPA with the world. Be sure to tag your posts on Twitter, Facebook, Pinterest, or what-have-you with the #IPADay hashtag.

3. See what other people are saying on Twitter by searching #IPADay.

4. Become a craft beer steward in your community. Encourage non-craft beer drinkers to take a break from their normal beverage routine and join the collective toast on August 2nd. Set the goal of converting at least one person, if not the whole world of drinkers, to IPA lovers!

For more information on IPA Day, or suggestions on what you can do to help us celebrate, check out the official IPA Day site at http://ipaday.org/. Get with your local beer dudes and dudettes and make some noise.

Looks like a bottle of medicine... perhaps it is medicine

Also, check out a very interesting read on the first IPAs ever at http://zythophile.wordpress.com/2010/03/29/the-first-ever-reference-to-ipa/. Fascinating stuff!

Here’s to craft-brewed happiness… Cheers!

An American Beer Story

Courtesy of the Red, White, and Blue

Did you ever notice that all the beer styles seem to come from somewhere other than America? From the Pale Ales and Porters of the British Isles to the Lagers and Pilsners from Germany, and to the Belgian Abbey Ales and Farmhouse Ales, all the beer we know and love traces its roots to our European ancestors. While it is true that we Americans owe a great deal of our beer culture to our friends across the pond, there is no doubt that we have perfected brewing their styles here in the States. But how did we get here?

The story of American brewing actually started with the Native Americans, who made a corn beer long before Europeans ever brought their brewing traditions with them to the New World. Although most of the early American beer was brewed in the home at first, a fledgling industry began to develop around 1612, when the first known New World brewery opened in present-day Manhattan.

Things began to really grow in the nineteenth century. In 1810, there were only 132 breweries operating and American per capita consumption of commercially brewed beer amounted to less than a gallon. By 1873, the country had 4,131 breweries and in 1914, per capita consumption had grown to 20 gallons (compared to about 21.5 today). Our beer was also starting to change, as German immigrants began arriving and brought with them knowledge of all-malt Lagers and other German brewing traditions.

But by the end of the century, American beer drinkers showed a preference for lighter-tasting lagers that included corn or rice in the recipe, and brewery consolidation began to eliminate many small, independently operated breweries. In 1918 the country had only one quarter the number of brewers that operated 45 years before. Then, it went from bad to worse.

Very good news

National Prohibition began on January 16, 1920 when the 18th amendment, also known as the Volstead Act, went into effect. It was repealed in December of 1933 by the 21st amendment, and even though it only lasted 13 years, the damage was done. Within a year of the 21st amendment being repealed, 756 breweries were making beer, but the biggest companies remained intent on expansion, using production efficiencies and marketing to squeeze out smaller breweries, many of whom never fully recovered from the 13 year hiatus.

The number of breweries shrunk quickly, to 407 in 1950 and 230 in 1961. By 1983, there were only 80 breweries in America, run by only 51 independent companies, and they were all making the same product. British beer writer Michael Jackson wrote at the time: "They are pale lager beers vaguely of the pilsener style but lighter in body, notably lacking hop character, and generally bland in palate. They do not all taste exactly the same but the differences between them are often of minor consequence."

The craft beer movement started here

Good beer was all but dead in America, until Fritz Maytag purchased Anchor Brewing in San Francisco, California in 1965. Anchor had been around since the California Gold Rush days, but had fallen into the same downward spiral as all of their fellow brewers. But Maytag decided to apply the old European standards of brewing and tradition and revitalized Anchor. In 1976, Jack McAuliffe opened the short-lived New Albion Brewing Company, and the trend began to reverse.

By the end of the 20th century and early 21st century, more breweries operated in the United States than any country in the world, with the number climbing past 1,500 in 2009. American brewers were also taking inspiration from brewing cultures around the world and offering a wider variety of beer. Today, there are an estimated 1,989 breweries in America, 1,940 of which are considered craft breweries. American beer is also recognized by international brewers as being some of the best beer on Earth.

And now you know… the rest of the story.

Here’s to craft-brewed happiness… Cheers!

On Draught

So the question is, “why does my beer taste different when I order it in a restaurant on draught than it does when I drink it at home from a bottle?” Believe it or not, there are several factors at work that contribute to the “different” experiences the drinker gets when drinking draught beer. Some of these factors are positives and lend to a better overall pint of brew, while some are definitely not welcome. Let’s explore.

Trying to ruin my beer Mr. Sun?
I'm on to your little game.

The first factor that makes the difference between kegged beer and bottled beer is light. As you know, because you are an avid reader of this illustrious blog, sun light and UV light are responsible for “skunking” your beer. Most brewers today package their beer in brown bottles, which does mitigate this threat to a degree, but some light still gets through. Kegs do not allow any light in at all. Period. So from the exposure to light factor, the kegs have it. So do the cans (see my previous posts on canning).

Another contributing factor is oxygen. Brewer’s note: beer hates oxygen, as oxygen reacts with several of the ingredients in beer, such as carbohydrates, hops, and alcohol, and corrupts the fresh flavors and aromas. When you look at a bottle of beer, there is an inch to inch and a half void between the top of the beer and the cap. They do this because the beer is not carbonated when they put it in there, but rather builds its carbonation off of the pressure inside the sealed bottle. This would be disastrous if they didn’t leave a little wiggle room in the bottle, so you’re left with that gap of air that, over time, degrades from the final product. Obviously, beer for sale in bottles tends to sit on the grocer’s shelves a lot longer than beer in kegs (which are usually ordered by demand) does. Not to mention that kegs are “forced carbonated” with CO2, so there is no need to have as much of a gap of air between the top of the beer and the roof of the keg or barrel. So once again, the kegs have the advantage.

Is there really such a thing as too many kegs?

Time also plays a factor in draught beer. As, I mentioned above, kegs are usually ordered by those who intend to sell the beer contained in them based on demand. It does nobody any good for kegs of beer to sit around unsold because you ordered too many, and you certainly don’t want to run out either. Because of this, most bar and restaurant owners spend countless hours calculating exactly how many kegs to order. As a result, the beer you get on tap is generally fresher (newer) than the bottles you bought at the store that may have been sitting there for months.

There is also the pour. I know it’s hard to fathom, but even in this day and age, when blogs like this one are available to educate the thirsty masses, most people still don’t know how to properly serve beer. First of all, if you’re drinking beer straight from a bottle or can, you’re doing yourself and your beer a gross disservice. Beer needs to breath, and needs to be poured into a vessel (glass) in order to properly release all of the aromas and flavors. You simply can’t accomplish that by drinking out of a can or bottle. Beer on tap is always poured, unless you’re in one of those pubs where they let you drink straight out of the keg. So logically, if every draught beer is poured, and pouring releases all of the flavors and aromas the beer has to offer, than draught beer is always going to taste as good as the beer can taste (SOILER ALERT: This is not always true, as you’ll find out if you keep reading – I’m merely making a point).

Like a sweet little stout-flavored cloud.

While we’re on the topic of the pour, and the physical serving of beer from a tap, we have to discuss nitrogen taps. Chances are, if you are a stout-hound and have wondered why your pint of Guinness sometimes tastes creamier on draught, the answer is that your barkeep served you beer out of a nitrogen tap. Nitrogen taps carbonate beer with a nearly 50/50 blend of carbon dioxide and nitrogen (called beer gas) which creates smaller bubbles than taps that are just CO2. The result for the drinker is a beer with a milky or creamy mouth feel; perfect for stouts. On a side note, if your stout is a milk stout, meaning that it has lactose in it, the nitro tap will create a heavenly drink that feels like you’re drinking a beer-flavored cloud.

So, at this point, it seems like draught beer has all of the advantages and should be the go-to method for delivering malted-barley-based beverages to the consumer. Many beer experts and super-fans would have you believe exactly that. There are, however, some things to keep in mind before jumping to rash decisions. Some beers are meant to be bottled, simply because they are to be aged. Obviously, you can age in a barrel, but kegs are not going to allow the necessary infusion of pressure and time that are required to properly age a beer. For the most part, beers with higher alcohol percentages (ABV) or higher hop values (IBU) can be aged and, therefore, should be bottled.

Hopefully, the tap master cares as much about these
brews as the brewer and drinker do

There is one major detractor from draught beer that, unfortunately, is a fact of life that we have to live with: dirty lines. In order for beer to get from the keg or barrel to the tap, it is pumped through lines that have to be properly maintained and cleaned. Many beer purveyors, particularly ones who are just running a bar and have no understanding or passion for the beer they are selling, do not properly clean out the lines. The result is unfresh, skunky tasting versions of the beer you know and love.

So as you can now see, there are several contributing factors that play a role in creating a different experience for the beer drinker when drinking draught beer from a tap. Some might say that draught beer is better, but that is probably up to the individual drinker him or herself. If you are now convinced, and simply must have draught beer at home, go get a kegerator (though it is still difficult to find kegs of craft beer for home use in today’s day and age). The other thing you can do is always drink your bottled and canned beer from a glass. For a standard sized glass, sneak the beer down the side of the glass until about two thirds full and then pour straight down the center to release the head. If you want to try an experiment, get a glass that is over sized and pour the beer straight down the center for the entire beer, and then let the head settle (it might take a few minutes). This will give you as close to a fresh, perfect draught quality as you can get without the tap.

Beautiful bar-served brews, just like Sam used to pour for Norm and Cliff

Here’s to craft-brewed happiness… Cheers!

The Brew Ridge Trail

They have a logo and
everything

So it’s like this: I believe that the craft beer scene is growing larger every day and eating up a significant percentage of the total beer market in the process. The statistics actually do bear this out. I also believe that in the next 5-10 years, local breweries will replace a significant percentage of the national beer market, meaning that there will be enough local breweries in America that they will begin to chip away at national craft brewers, as well as the industrial swill brewers. Brands like Dogfish Head, Stone, Sierra Nevada and New Belgium will begin to see their total sales dwindle in areas far-removed from their home bases. The fact is, craft beer is not a “hard to find” commodity any more. More and more metropolises and regions of the country are being graced by delicious locally brewed beer. As America becomes more artisanal in their commercialism, the crafty beer enthusiasts will naturally lean towards these local brews. They’ll be cheaper than something that was shipped from the other side of the country, plus you’ll be keeping your money in the local economy, which is good for everybody involved.

All those brewers, centrally located in the heart of the Blue Ridge Mountains and Shenandoah.
How can you resist?

Now that I’ve shared my vision, let’s discuss some local brewing that is near and dear to me. There is a collection of breweries in the Blue Ridge Mountains of western Virginia, in and around the Charlottesville, VA area, that the locals are calling “the Brew Ridge Trail.” Celebrating the craft beer industry in Nelson and Albemarle Counties and claiming that there are more breweries than stop lights, the Brew Ridge Trail consists of the Blue Mountain Brewery in Afton, VA, the Blue Mountain Barrel House in Arrington, VA, the Devil’s Backbone Brewing Company in Roseland, VA, the South Street Brewery in Charlottesville, VA, the Starr Hill Brewery in Crozet, VA, and the Wild Wolf Brewing Company in Nellysford, VA.

The brands of the Brew Ridge Trail

The Brew Ridge Trail has taken the craft brewing world by storm. With medals at the Great American Beer Festival and highest honors at the 2012 World Beer Cup, Nelson County and its Albemarle and Charlottesville counterparts have all eyes on Virginia beer. The Charlottesville, VA area was even recognized in a recent Yahoo! Travel article on the 10 best vacation cities for beer lovers. Along with their local destination marketing organizations, Nelson County Economic Development and Tourism and the Virginia Tourism Corporation assisted in marketing the trail and the region’s culinary attractions as well as the regional wineries. Even the Governor of Virginia supports them, and has seen to the passing of two pieces of pro-brewing legislation in May 2012.

The Devil's Backbone Brewing Company, with it's panoramic views, at the footsteps of the Blue Ridge Mountains

So do yourself a favor if you’re in the area, or even if you’re not, and check out the Brew Ridge Trail in western Virginia. There are plenty of hotels and B&Bs in the area, as well as majestic scenery and historical sites to complement your beer pilgrimage. Make a weekend of it. And no, I am not receiving any incentives for endorsing these breweries, though I am willing to listen.

For more information on the Brew Ridge Trail attractions and accommodations, check out their website.

Here’s to craft-brewed happiness… Cheers!