"extreme beer" news and stories

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.

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!

[via Madison Beer Review] [Photo Credit: The New Yorker]