During an economic recession, one of the first things to be downsized is company perks. At New Belgium Brewery, a craft brewer in Ft. Collins, Colo., one of the biggest perks is free beer. Employees used to be able to take home 24 bottles of beer every week, but in February take-home brew was reduced to a mere 12 bottles.
Not many employees are complaining. When keeping a job is probably today's biggest perk, losing a six-pack per week probably isn't such a bad deal. Melyssa Glassman, the company's creative director, says that the only downside to free beer was carrying it home on her bicycle during the summer.
New Belgium is the third largest craft brewer in the United States and has been hailed for its employee-friendly policies that include free beer, a new bicycle after one year of employment and an all-expense paid trip to Belgium (where the idea for the company was created.) The 320 employees own a 33-percent stake in the brewery, and while it's not mandatory, it helps if you like drinking beer. A lot.
A weekly look at the draft selection in beer-friendly bars across the country.
Kentucky might be better known for its whiskey distilleries than its beer prowess, but like most cities with more than a million people in its metropolitan area, Louisville has seen growth in its specialty and craft-beer market over the past few years due to the average American's increased awareness of the variety of beer available.
Louisville's beer scene is "getting better," says James Donald Gunnoe, co-owner of one of the reasons that scene has gotten better: the small beer outpost known as The Nachbar. "There are about five microbreweries in town and I think there's room for more."
About two and a half years ago, Gunnoe and his wife, Heather Burks, opened Nachbar with the intention of creating a "place we'd want to go to ourselves." Working from faith in their own tastes and desires, they focused on stocking the beers they drank and loved, attempting to offer the beer at prices they knew people could afford. Gunnoe puts it best when he states, "We cater to ourselves, and from there we're just really fortunate that people appreciate what we like."
Read more about Nachbar and see this past weekend's draft list after the jump...
A weekly look at the draft selection in beer-friendly bars across the country.
The passing of Labor Day means back-to-school season is officially here. Many college students have already landed on campus. Hopefully, they have a bar like Stub & Herbs to help them lament the end of their summer vacation.
Located at the University of Minnesota in Minneapolis, Stub & Herbs is a campus icon, opened way back in 1939 with the plan to serve great burgers and drinks. Though their cheeseburgers are still a staple, a lot has changed in the drinks department, especially recently.
"Over the last two years, I got creative freedom to pick whatever we wanted," says general manager Jon Landers. "Our taps are now 100 percent all-American craft beer." He pushed college standbys like Coors Light and Bud Light onto the bottles list and began using their 32 taps to focus on independent breweries, especially local and "blossoming" ones. "The Midwest has a reason to be proud," Landers continues. "They're turning out some great stuff."
Have a great beer bar at your school or alma mater? Fill us in in the comments! And see Stub & Herbs' complete draft list, as of Tuesday, after the jump. ...
A weekly look at the draft selection in beer-friendly bars nationwide.
Even at the best beer bars, boredom can occasionally set in. Sometimes the draft list just doesn't feature brews that fit the day's mood. Or maybe a keg of your favorite suds just got kicked.
Well, world-class beer bars, like Seattle's Über Tavern, are always looking to remedy such afflictions. Smack dab on the front of their website, patrons can check out what's recently been added as well as an extensive selection of "kegs in the cellar" featuring what's about to come. "We update every time there needs to be a change," said manager Charlie Wedbee. "It works out to about four times a week."
Über's been doing this "forever," says Wedbee (in real time, about three years). They seem to have their act together, so don't worry about trekking all the way to this tavern just to find a slew of unfamiliar taps. It'd be swell if similar craft concoction-proffering pubs could offer this sort of full disclosure about what brews to expect upon arrival.
Which of your favorite watering holes are web-savvy with their draft lists? Let us know in the comments! After the jump, Über's Monday draft list.
The Good Beer Seal of approval. Photo: goodbeerseal.com.
Earlier today, New York City Mayor Michael Bloomberg officially proclaimed July to be "Good Beer Month." The declaration came at the request of a local collective known as "the Good Beer Seal."
Founded earlier this year by bar owners Garry Gillis (Burp Castle and Standings), Ray Deter (d.b.a.) and Jimmy Carbone (Jimmy's No. 43), the group strives to "recognize establishments that pride themselves on serving quality, craft beers." With only 15 recognized bars in a city of more than 8 million people, the Seal has yet to become the definitive icon for the city's best spots for suds, but Carbone admits things are still getting off the ground. "We really didn't expect the mayor to make the proclamation," he humbly admits.
For a nascent organization, receiving a mayoral decree after simply writing him a "nice letter" is quite a feat. Carbone believes GBS's support of programs for sustainable food and insistence that members have an "active community presence" was an important factor. "A lot of bars don't make such a good community impact," he told us.
Kyle Spencer, 23, and Xiao Yu, 24, are barely of drinking age and have been brewing beer for less than a year, but nonetheless wear their ambition, literally, on their sleeves.
"Brewing for a living is something we both wanted to do," says Spencer, promoting his nascent brand by wearing a gray, short-sleeved Beta Beer T-shirt alongside partner Xiao Yu. Despite his expert presentation, Spencer is nervous: For the first time his product will be tasted by "actual people who have beer backgrounds."
This kind of fledgling enthusiasm was par for the course at the Brooklyn Beer Experiment, a new cook-off in a city obsessed with cook-offs, part of the groundswell of our nation's craft-brewmania and a first from competitors turned co-organizers Theo Peck and Nick Suarez. "We were cook-off rivals," says Suarez, "and decided we could do this as well as anyone else could." Sunday afternoon at Brooklyn's the Bell House -- a space primarily used as a music venue -- more than 25 chefs infused their eats with beer, and local homebrewers like Spencer and Yu hawked their wares.
We look at what has the beer blogs bubbling these days.
Tonight's screening of "Beer Wars" -- a "no holds barred exploration of the U.S. beer industry" -- is generating a lot of chatter, some positive and some notso much.
A "documentary" from St. Louis's Schlafly Brewery is much less controversial. The takeaway? Beer is good.
Kasper On Tap mulls over the best state for suds-o-philes to live based on the brewery-to-population ratio. Mississippi, you're in trouble, with only one brewery for your nearly 3 million residents.
Finally, according to DRAFT Magazine, a beer at the Masters only cost $2! By modern sporting event standards, that is amazing. We wouldn't believe it unless we saw it with our own eyes: Was anyone there?
A weekly look at the draft selection at beer-friendly bars across the country.
We all have our vices: Some live for libations while others pine for sweets. In St. Louis these two groups can merge in one ecstatic, sugar-fueled pit of sin at Bailey's Chocolate Bar. A lengthy menu of treats includes dramatic desserts, award-winning cocktails and sometimes the two in one beautiful bite (Irish Cream cheesecake, anyone?).
Beer is another of Chocolate Bar's specialties, as it boasts one of STL's most highly-regarded draft lists. A few selections seem obvious (such as Young's Double Chocolate Stout and Arcadia Cocoa Loco) but the bar also boasts a namesake brew, Bailey's Chocolate Bar Chocolate Ale. Of course, a great beer bar can't just stock stouts, and general manager Gene Bailey says they strive for "good enough variety where everyone can find something they like." Many of the current taps come from one brewery: "We're big fans of the New Belgium [Fat Tire] people," Gene admits. Beyond pure pints, Bailey's happily mingles sugar & suds: The Stout Beer Shake, blending chocolate stout and cinnamon ice cream, is a favorite.
Check out Bailey's Chocolate Bar's complete draft list after the jump, tell us if you've got a favorite chocolate beer and get your indulgence on in person next time you're in St. Louis.
A weekly look at the draft selection at beer-friendly bars across the country.
The city of Milwaukee has long been known as Beer Town USA. Considered "the beer capital of the world" at the turn of the 20th century, it was home to four of the world's largest breweries (Blatz, Miller, Pabst and Schlitz).
Nowadays less than 1 percent of Milwaukee's workforce is employed by the brewing industry, but as long as Miller stays in business, Old Milwaukee remains on store shelves and the city keeps calling their baseball team the Brewers, it will continue to earn its moniker. Like many cities, the area is seeing a boom in craft-beer culture. Smaller brewers like Lakefront and Sprecher have national followings and the city is home to a number of brewpubs.
One of Milwaukee's most highly regarded watering holes is Romans' Pub, which DRAFT and Imbibe Magazines have called among the best beer bars in the nation. Indeed, 30 selections grace today's tap list. Sounds like Wisconsinites like to stay relatively local when they booze, though: Owner Mike Romans informed us that Goose Island IPA from nearby Chicago is their most popular brew. Locals craving a beer can simply check the list: "As soon as one gets changed out, it goes up on our site."
A sampling of suds on tap is after the jump. Got a favorite microbrew? Let us know in the comments.
Last week, we discussed the possible financial benefits of homebrewing. After last night's Extreme Beer Homebrew Challenge at Jose Pistolas for Philly Beer Week, I was reminded of one of the other major advantages of homebrewing: The ability to experiment.
The event brought out some of Beer Week's finest: Sam Calagione of Dogfish Head was anointed the "Uber Joe Pro" and happily dropped by to help serve up his Palo Santo Marron and Red & White. Though not offering up brews of their own, Lost Abbey's Tomme Arthur and Avery Brewing's Adam Avery were also a few of the notable names who showed their support.
But clearly, the night belonged to the dozen plus homebrewers who proved that though they might not be "rock stars of craft brewing" like their previously mentioned contemporaries, they are certainly on the frontlines when it comes to making small batch experimental brews that only a homebrewer would have the balls to try. And though these guys might be lawyers and IT professionals during the day, many of them have superhero-like secret identities as certified beer judges and casual creative consultants to their big-name counterparts.
Earlier this week, the Brewers Association released their 2008 Craft Beer Sales Numbers. The report is simultaneously exciting and humbling, and makes an extremely interesting read for casual drinkers, or those who are seeing more unique brews on their local store shelves but don't quite know what to make of it.
America is currently home to 1,527 breweries. (Almost makes you worried that one might be sneaking up behind you right now...) The Brewers Association deems 1,483 of those "craft breweries" -- consisting of large craft breweries, microbreweries and brewpubs. For those not great at math, that leaves 44 "non-craft" brewers. Further number-crunching shows us that over 97% of companies making beer are making craft beer. But what you need to keep in perspective is that 97% are only making 4% off all the beer consumed in the US. Anheuser-Busch, MillerCoors and the like are still churning out the vast majority of America's suds.
So it's easy to see why, despite all the recent notoriety, craft brewers still have an us against the world mentality (with global conglomerates like InBev helping to up the ante). But despite this, for the seventh year in a row, the stats show all the craft brew hype hasn't just been a big public relations trick. Once again, craft brewers saw an increase in their share of the U.S. beer market, jumping a quarter of a percentage point. That might not seem like a lot, but it's significant: While non-craft beer saw a minimal 0.6% in growth last year, and imports dropped off 3%, craft beer saw a 5.8% growth rate. The top 10 beer brands all saw decreases in sales while craft beers staked out small but significant territory.
In other good news for beer lovers, the Brewers Association points out that a 2008 Gallup poll shows beer has once again taken a double digit lead over wine as America's alcoholic beverage of choice. One can surmise part of that increase may be a result of craft beers raising the profile of beer as an upscale beverage.
You can check out all the statistics for yourself here. Or true diehards and industry-types can head to the Craft Brewers Conference in Boston where a more extensive report will be released on April 22nd.
Sunday's New York Times explains that despite Utah's "quirky alcohol laws" pubs and breweries have managed to flourish, even in rough economic times. It all began in 1986 when ski bum and beer enthusiast Greg Schirf opened up Wasatch Brewery in Park City, Utah's first brewery. Back then, pubs were illegal. So, when Schirf wanted to add a pub to his brewery, he had to work with a legislator to construct a bill that would change the state legislature's stance. In 1989, the bill was passed.
Today, craft beers in Park City, Salt Lake City, and other cities in Utah are prospering. Garrett Oliver, at Brooklyn Brewery, in New York, states, "Utah craft brewers can coax a lot of flavor out of a relatively low amount of material." If you're a tourist traveling to Utah, chances are that you are going to come across a pub and/or brewery. The majority of them are located in tourist areas, such as Zion Canyon Brewing Company, near Zion National Park, or Moab Brewery and Eddie McStiff's in Moab.
So, while much of the state remains Mormon and doesn't drink alcoholic beverages, Utah can count on tourism to boost its beer business. If you're going to Utah this ski season, check out the Times article to find out more about the state's finest pubs and breweries.
"Surfin' the web" seems to be a phrase whose favor is waning -- like a dot com generation equivalent of "groovy" -- but occasionally I feel the term still aptly describes the unexpected paths I am led down scouring the beer blogs, riding the links where they take me.
Initially, I was drawn in by a post entitled "If Stuck in a Hip Hop Bar and Need a Good Beer." Who wouldn't be intrigued by such a headline? What I uncovered was a discussion from the beer underbelly about race, gender, and sexuality in the world of American craft beer.
Let me take you along on the wave of beer diversity debate I followed in this week's Slashfood Ate (8) beer edition.
As much as I attempt to pander to the populous, and despite amplifying ubiquity on local store shelves and pub draft dockets alike, proper craft beer appreciation still seems to be relegated to the realm of "beer snobbery." And gosh darn it, articles in the freakin' New Yorker aren't going to help anything!
But all kidding aside, I was turned on to this extensive article in The New Yorker discussing "The rise of extreme beer." Hmm... If the X-Games eventually garnered mainstream acceptance, maybe xtreme beer will have its day in the sun. [Writer's note: This officially marks the first and last time I will write the phrase "xtreme beer." You're welcome.]
My suggestion: Print this article out and hit the couch for a leisurely weekend read. Maybe have a bottle of Dogfish Head nearby: The Delaware brewery is used as the framing example and you may be salivating to make yourself a primary source by article's end. Most interesting, however, is the interspersed history lesson packed full of wonderful tidbits such as "In 1873, the country had some four thousand breweries, working in dozens of regional and ethnic styles." Craft beer revolution? Maybe it's more like the craft beer renaissance!
Part of me admires them. Despite earning more dollars than any other brewer on the planet and holding onto a walloping American market share just below 50%, the guys who practically invented macro-brewing still feel like they have something to prove. So mark late 2008 as A-B's final surge into the craft beer market featuring the reboot of a familiar name: Michelob. When it comes to the craft beer revolution, Anheuser-Busch is not going gentle into that good night.
The Michelob website has been completely overhauled, with a new slogan -- "Crafting a better beer" [my emphasis] -- that is completely on the nose. The site is overflowing with high society tips on things like "How To Serve Beer" and "Food Pairings." (Sadly, pairing Budweiser with a box of Cheez-Its is not on the list.) And Michelob is no longer just a product; A-B has created the Michelob Brewing Company to "give even more autonomy and creative license to its skilled brewmasters." Classy.
So Michelob AmberBock was just the begining. A-B has announced that Michelob Dunkel Weisse and Pale Ale will now be available year-round nationwide (joining AmberBock, Honey Lager and Porter). In addition, Michelob will be serving up a Marzen and Irish Red Ale in its sampler packs. Oh yeah, and they're also lumping all their previous specialty beers -- Shock Top Belgian White, Stone Mill Organic Pale Ale, Jack's Pumpkin Spice Ale, Winter's Bourbon Cask Ale, Sun Dog Amber Wheat and Beach Bum Blonde Ale -- under the Michelob nameplate. It's enough to make your head spin... especially if you plan on trying them all on the same night.
Last week, we discussed the possible 
As much as I attempt to pander to the populous, and despite amplifying ubiquity on local store shelves and pub draft dockets alike, proper craft beer appreciation still seems to be relegated to the realm of "beer snobbery." And gosh darn it, articles in the freakin' New Yorker aren't going to help anything!
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