From Slow Boat Brewing

Beijing, China has two craft breweries, but demand far outpaces supply.  Between the already-established Great Leap Brewing, and the upstart Slow Boat Brewery, Beijing resident’s can’t get enough.

From the Wall Street Journal:

With the recent opening of Slow Boat Brewery in Beijing, the city’s number of American-style microbreweries officially doubled — to two. But according to both brewers, there’s a growing and largely untapped market in China’s capital as disposable income rises and beer-swilling residents clamor for more variety at the pub.

Late last year, Slow Boat held an evening tasting of its beers, whose flavor resembles brews of the U.S. Pacific Northwest such as Sierra Nevada. The beer ran out in just 45 minutes, despite the brewery quadrupling its offerings to four kegs from a prior event.

“It was a little embarrassing,” said the brewery’s chief executive Chandler Jurinka, though he added that it was also an encouraging sign of demand.

The debate about ingredients between the two is fascinating, given that I’m personally working on a tea-based Pale Ale recipe myself:

Great Leap and Slow Boat take differing approaches when it comes to ingredients. Slow Boat uses nearly all imports, including malt, hops and yeast, because it’s “comforting for local Chinese to know the ingredients aren’t Chinese, because of all the food scandals,” Mr. Jurinka said.

By contrast, Great Leap uses local hops and highlights a range of Chinese ingredients, from Sichuan peppercorns and Yunnan coffee beans to organic honey from Shandong province and a variety of teas. ”You don’t have to import quality,” Mr. Setzer said. “You can have good-quality things that are made in China, using existing ingredients.”

From Flickr user Minnesota Historical Society

Legislation allowing a Brooklyn Center brewery and other Minnesota beer-makers to serve their brews directly to customers at their establishments cleared a state Senate panel Wednesday, after a concerted social media lobbying effort by Surly Brewing Co. helped soften opposition from the powerful liquor lobby.

…

Brooklyn Center-based Surly is seeking the change as it plans a $20 million brewery, restaurant and entertainment center. Owner Omar Ansari told lawmakers the expansion would boost state tax revenues by allowing his company to employ 85 construction workers and 150 permanent workers at its new complex. He also pointed out that Wisconsin and other states allow brewers to serve beer where it’s made.

This is the type of thing that makes sense, helps local business grow, provides more jobs, and supports good beer.

Last summer Tröegs in Pennsylvania announced a new brewery, moving from Harrisburg, PA to Hershey, PA.  Since then, construction has been moving along, and a couple of new videos are online that show how things are progressing.

Why should you be excited?  For starters, they make what I think is probably the best beer I’ve ever had (though I’ve been told that this year’s batch isn’t their best).  As of now, their distribution has been limited to around 3 hours driving around the brewery, but they have pushed beyond that into parts of Ohio.  With a bigger brewery, you should see more of it on the shelves in your favorite beer stores.

According to Troegs, who have always offered brewery tours led by the Tröegs brothers themselves and call the expansion “T2″, you’ll still be able to experience their brewing process up-close.

At three times the size of Tröegs current location, the new 90,000 square foot facility will give guests a glimpse at the fermentation process, packaging room and oak barrel-aging room, and lab. The addition of a pilot brewing room offers insight to Tröegs experimentation—where its famous Scratch brews are dreamt-up and made.

From flickr user iandavid

Yesterday, brewery president Steve Hindy and New York City Mayor Michael Bloomberg opened a long-planned expansion of Brooklyn Brewery.  The expansion is absolutely huge, going from 12,000 barrels of beer per year to 120,000.

Less newsworthy was something Bloomberg said while he cutting the ribbon — he puts ice in his beer.

Standing inside the just-expanded Brooklyn Brewery yesterday, the mayor revealed that his unorthodox approach to drinking beer requires ice.

“I actually put ice in my beer,” the mayor said. “Most people don’t.”

Hearing a gasp from the crowd, he explained: “I know. I’ve always done it. I don’t think it comes from Boston.”

Brewery President Steve Hindy was too polite to set the mayor straight on the correct way to savor his popular suds.

From flickr user Thomas Hawk

It’s obvious that the folks at the Brewers Association have an enviable job when one of the organization’s biggest “problems” is that craft breweries are outgrowing the definition of what it means to be a craft brewer.

Last week the Association announced that it was tripling the size of breweries that were considered “small” by craft brewery standards.  The previous limit, 2 million barrels per year, was sure to be eclipsed by the makers of Sam Adams and because of its ongoing success.

The industry’s largest craft brewer, The Boston Beer Company, is poised to become the first craft brewer to surpass 2 million barrels of traditional beer within the next few years. Loss of The Boston Beer Company’s production in craft brewing industry statistics would inaccurately reflect on the craft brewing industry’s market share.

In addition to Boston Beer, the current growth trajectory of other sizable BA member breweries places them on a course approaching the 2 million barrel threshold in the coming years.

Nick Matt, chair of the Brewers Association board of directors correctly summarized: “Rather than removing members due to their success, the craft brewing industry should be celebrating our growth.”

Great news, and a wonderful problem to have to solve.

From flickr user zizzybalobah

We’ve written about Yuengling’s imminent growth before, but NPR’s Morning Edition picks up the story with a feature about Yuengling, its history, and where it’s headed in the future.

When you think American beer, you might think Budweiser, or Miller. But neither of those is American-owned anymore. Like many big-name brews, they’ve been bought up by overseas companies.

One of the biggest American beer makers is a lesser-known regional beer company, D.G. Yuengling and Son — the country’s oldest beer maker. Founded by a German immigrant in Pennsylvania 181 years ago, it’s still run by the Yuengling family, and it’s still growing.

Be sure to listen to the full story — it’s well worth the time.

From flickr user Bernt Rostad

The Atlantic has a write up about the one of the more unique brewery innovations — brewers without permanent homes.  Referred to as gypsy brewing, “brewery” teams float around and take advantage of excess capacity and down time at micro and craft breweries.  For a homebrewer looking to take a step up, this could be exactly what you need.

But the real advantage for Pretty Things is the creative flexibility that comes with having few sunk costs. Conventional breweries need to make a regular income to cover loans, pay investors, and meet insurance premiums—which, at least until the upfront costs are covered, means brewing beers that will sell widely. That’s partly why new breweries start with crowd-pleasers like IPAs and brown ales, and only later venture into palate-challengers like sour ales and imperial stouts.

“We’re able to be crazy creative,” Martha said. “We brew for our own entertainment.” Indeed, few breweries are as proudly idiosyncratic as Pretty Things. They draw their own labels and promote their new beers with home videos posted to YouTube. Like other gypsy brewers, they eschew standard styles in favor of deeply personal tastes; Babayaga, which Dann described as a “woodland stout” and is brewed with malts roasted with rosemary, “was meant to taste like an old lady made it in a shack in Eastern Europe.”

Creativity wins on this, which is always a good thing.  And the idea that many breweries would let a competitor just come in and set up shop also speaks to just how strong the craft beer community is.

Sam Adams Tour - TripAdvisor

TripAdvisor has compiled and released a list of what they think are the top 10 brewery tours in America.  I’m sure you will probably disagree with at least some, which are heavy on the industrial and very large craft brewery side of things.

Here’s the list:

1. Anheuser Busch Brewery Tour, Saint Louis, Missouri
2. Samuel Adams Brewery, Boston, Massachusetts
3. Coors Brewery, Golden, Colorado
4. Lakefront Brewery, Milwaukee, Wisconsin
5. Jacob Leinenkugel Brewing Co., Chippewa Falls, Wisconsin
6. Stone Brewery, Escondido, California
7. Terrapin Brew Company, Athens, Georgia
8. Harpoon Brewery / Mass Bay Brewing Co., Boston, Massachusetts
9. New Belgium Brewing, Fort Collins, Colorado
10. Boulevard Brewing Company, Kansas City, Missouri

It’s fair to think that seeing an Anheuser Busch or Coors brewery may not be great once you get to the tasting room, but I actually think it would be interesting.  Maybe not top-three interesting, but probably somewhere on the list.

SABMiller's brewery boat

Last week we wrote about an ocean-going scientist who missed beer just a little too much while at sea.  He found a way to brew by using a coffee maker and ingredients available on the ship.

Well, if that was a nano brewery, SABMiller has answered with the macro version — a full-sized ocean-going cargo ship, turned into a floating brewery.  A consulting firm helped Miller plan for 2030, a time when they think massive ecological or societal issues could disrupt the production of beer.

SABMiller has envisaged a “Marginal Survival” scenario for 2030 whereby breweries are located on ships so beer makers can move with people and resources and away from natural or man-made catastrophes.

The scenario is one of four that SABMiller has developed with the help of innovation consultancy, Innovia Technology, to imagine what brewing will look like 20 years from now.

Marginal Survival is the most extreme scenario under which the world is faced with major water and energy limitations forcing people to migrate from areas of water shortage or turbulent weather.

In such a situation SABMiller imagines that brewers could build smaller, mobile breweries that would move from place to place on the back of a ship.

I love beer, and in the face of natural or man-made catastrophes, it could be a nice stress reliever at the end of a long day of apocalyptic cleanup or zombie wrestling.  But even as much as I love beer, I think the world may have other priorities.  Credit to SABMiller for planning ahead though.

Iron Hill Brewery/Huffington Post

Huffington Post blogger Amber DeGrace recently spent a day helping out at Iron Hill Brewery in Lancaster, PA.  We’ve written about working at breweries as a vacation activity in the past, and Amber’s description gives you a little understanding of what to expect.

Brewing started at 8:00am and I arrived eager and ready to observe. Little did I know that I’d be getting down and dirty with them! I donned the pair of knee-high rubber boots provided for me and pulled on the elbow-length rubber gloves that would protect me from any accidental splashes from hot liquid or caustic chemicals. The beer of the day was a pumpkin ale, containing 2-row Breiss, Weyermann Pils, Weyermann Munich, Breiss C-60, Weyermann Caramunich, Fawcett Pale Chocolate, Northern Brewer Hops, East Kent Golding Hops and an 18-generation yeast.