The BEER Act

On one side, there is the BEER Act, supported by big brewers like Anheuser-Busch and MillerCoors, as well as the Beer Institute trade group. The bill was introduced in the House of Representatives this month and proposes the following:

• Small brewers (producing < 15,000 barrels) would pay NO federal excise tax on the first 15,000 barrels.
• Medium-sized brewers would pay $3.50 on barrels 15,001 to 60,000; 
• Medium-sized brewers would pay $9 per barrel for every barrel over 60,000 and up to 2 million barrels;
• Larger brewers (producing >2 million barrels annually) -- and all beer importers -- would pay $9 per barrel for every barrel.
• An overall industry tax reduction of $1.7 billion this year and $16.7 billion over the next 10 years.

The current beer tax dates back to January 1, 1991 and says that:

• Small brewers (producing less than 2 million barrels a year) pay $7 per barrel on the first 60,000 barrels of beer for consumption or sale.
• All other barrels (and large brewers) are taxed at $18 per barrel. 

"We need to help our brewers keep our pint glasses full and our economy strong. The BEER Act would give a shot in the arm to an important and growing industry in our state," said Colorado Senator Mark Udall in a statement. If the law passes, 90 percent of the breweries in his home state would no longer pay a federal tax on their beer. The Beer Institute's Christopher Thorne says that the parent company of Sam Adams beer would save about $30 million with this proposal. Udall adds, "My bipartisan bill would support established brewers, emerging craft brewers, and the many agriculture, manufacturing, and business service sectors that benefit from our strong breweries."

The Small BREW Act

So the BEER Act looks like it would benefit craft brewers much more than the current law, right? Well, some people say that's not enough. Some brewers say that the new law would result in bigger breaks for the macro brands and have a limited impact on smaller brewers. Small brewers like Duncan Clauss of Aspen, Colorado say that the BEER Act “could have more potential to hurt us in the long run, despite us being able to save a few bucks per barrel in the short term.” People worry that the BEER Act, as is, could never pass.

So craft brewers like Deschutes and the Boston Beer Co., as well as the Brewer's Association trade group are lobbying for the Small BREW Act. This legislation proposes that:

• Small brewers (making less than 60,000 barrels) would pay $3.50 per barrel on the first 60,000.
• Medium-sized brewers (making less than 2 million barrels) would pay $16 per barrel.
• Large brewers (making over 2 million barrels) would pay the full $18 per barrel.
• An overall industry tax reduction of $65 million this year and $651 million over the next 10 years.

Right now, there are only three breweries that fall into the "medium-sized" tier of 2-6 million annual barrels, which are Boston Beer, North American Breweries and Yuengling. Sierra Nevada and New Belgium are likely going to surpass the 1 million barrel mark with the opening of their new facilities.

Yet, Pennsylvania Congressman Jim Gerlach says that his legislation will “allow small businesses to become more competitive, protect existing jobs and create new employment opportunities.” Bill Covaleski, President of Victory Brewing Company, says the legislation would help his brewery add to its 185 employees and continue to reinvest.

The Debate Rages On

Unfortunately, it seems like craft brewers are going to “cut off their nose to spite their face,’ as the saying goes. It’s hard to see small brewers’ opposition as being anything more than an opportunity to punish macro brewers for their success and create the sort of graduated curve they’d like to see… even if it would mean that they, themselves, pay significantly more on those first 2 million barrels.

The Beer Institute’s Chris Thorne argues, “If the entire industry is unified and has one ask, we stand a far better chance of succeeding than when we have multiple bills to push.”

Brooklyn Brewery cofounder Steve Hindy agrees. “The Beer Institute has said it opposes the BREW Act and I am on the board as a small brewer member,” he said. “I have obviously opposed the move on their part to oppose the BREW Act and I was outvoted. But as a matter of principle, I am in favor of any move to reduce beer excise taxes.”

Bell’s Brewery Founder Larry Bell added, “I think the two organizations probably agree 95 percent of the way on what is out there,” he said. “I would love to see the industry come to congress with one unified voice. As a member of the Brewers Association and an ex-officio board member of Beer Institute, my hope and my goal is that the two industries will find some common ground.”

Bell adds. “I have my foot in both boats, but this is my chance to talk these guys in Washington,” he said. “I think there are flaws in both bills and I don’t think either bill, as presented, will pass. Having these two groups carping at each other is not doing anyone any favors. I just want to see everyone play nice in the sandbox together.”

The Brewers’ Association’s Bob Pease countered that the BREW Act is better than nothing and they “certainly do not oppose it,” and yet, they are pushing ahead with their own bill. “The Beer Act is not serious,” Pease adds. “That’s why we support the Small Brew Act, because we think we can get it passed at a modest cost, and it would help the brewery in Aspen to reinvest and expand and maybe hire an additional worker or two.” He adds that the Small BREW Act would be a “real jobs creator,” whereas the BEER Act would probably not result in an expansion of the workforce at larger breweries. But how do they know for sure?

SaveOnBrew's 2-Cents:

We'll be on record as saying it sounds like the Brewers' Association is on the wrong side of the debate. The destruction of the craft brewing industry will not come from macro brewers. It will come from all this squabbling from within.

Small brewers need to remain confident that they have more to offer America than "jobs." Any politician who likes beer understands that craft brewers have delicious beer flavors to offer, too. It's popular to support craft beer right now, given the rise in sales. Any motion in favor of beer will make politicians a little more appealing in their districts.

The craft beer industry will continue to grow, even if macro brewers catch a break too. If craft brewers want even more explosive growth, they will consider the BEER Act and using some of the tax break to make their pricing at least a little more competitive.

Canned beers are becoming an undeniable fad, whether you love it or hate it. The database of canned beers at CraftCans.com is up to 967 beers from 290 breweries now. Even Sam Adams is pioneering the way with a new can they say will help drinkers appreciate the flavor of the beer better (through a wider opening!) Furthermore, you'll find Heady Topper -- widely considered to be one of the world's best double IPAs -- in a can this year.

With so many park and beach parties on the horizon for this summer, it's high time you abandon your old-fashioned fear of the can and embrace it. Think about it: no more broken bottles, no more sunlight skunking your beer, no more heavy boxes to cart around. 

Here are a few SaveOnBrew favorites to get your canned beer sampling off to a good start...

21st Amendment Bitter American - Spruce, grass, sweet malt, bitter first sip 

Anderson Valley Brewing Company Barney Flats Oatmeal Stout - Coffee, cream, chocolate, roast, oatmeal

Anderson Valley Brewing Company Hop Ottin IPA - Pine, floral, earth, caramel malt, bready, bitter finish

DC Brau The Public - Bitter hops, Vienna malts, white grapefruit, citrus aroma

Good Life Brewing Company Sweet As Pacific Ale - Citrus, grapefruit, floral, wheat, clean finish 

Golden Road Brewing Point The Way IPA - Crisp pine, bitter hops, citrus, sweet malt backbone

Guinness Draught - Flaked barley, roasted barley, Goldings hops, bitter coffee, cream, chocolate

Half Acre Beer Co Akari Shogun - Lemongrass, wheat, Australian hops 

Lumberyard Brewing Company Lumberyard IPA - Floral, grapefruit, pine, dank, resin 

Magic Hat Elder Betty - Wheat, berry, spicy hops, yeast (Note: If you hate fruit, #9 is also in a can this year!) 

New Belgium Brewing Fat Tire - Biscuit, light caramel, sweet malt, 

Ninkasi Brewing Company & 21st Amendment Brewery Allies Win The War! - Bready, bock sweetness, dark fruit

Oskar Blues Dales Pale Ale - Pine, citrus, caramel, honey

Oskar Blues Ten-Fidy Imperial Stout - Coffee, chocolate, caramel, vanilla, roast, sweet malt 

Revolution Brewing Bottom Up Wit - Citrus orange, coriander, belgian yeast, wheat  

Sierra Nevada Pale Ale - Floral, spice, citrus hops, caramel

Sixpoint 3 Beans - Dark cacao, vanilla cream, light caramel, bitter coffee 

Tallgrass Brewing Co 8-Bit - Citrus, grass, German malts, touch of sugar

The Alchemist Heady Topper - Bitter hops, pineapple, mango, peach, citrus zest, grapefruit, caramel

Wynkoop Rocky Mountain Oyster Stout - Chocolate, espresso, salted nuts, dry finish 

The Riverview Tavern is located at 1958 West Roscoe Street in the heart of Chicago's Roscoe Village. The place is named after the Riverviw Amusement Park, which closed in 1968. Here you can find cool historic memorabilia from black and white photos to Kewpie dolls. Menu items carry nostalgic names like "Silver Flash" and "The Comet."

They've got 18 beers on tap, including Half Acre Daisy Cutter, Left Hand Nitro Milk Stout and Revolution Bottom Up Wit. Bottles include craft beer favorites like Brux Domesticated Wild Ale and Bells' Two-Hearted. The Riverview Tavern runs a monthly $4 craft beer special that is worth checking out too.

This week, bar owner Peter Faber shares his love of craft beer...

SaveOnBrew: How and when did your passion for beer start?

Peter Faber: My passion started the first time I drank an Alpha King by Three Floyds many years back. I remember being astonished at how flavorful a beer can actually taste. I was hooked from there on.

SaveOnBrew: What would people be surprised to learn about the behind-the-scenes work that you do?

PF: People would probably be surprised at the fact that I brew beer with other breweries in the city. I am there to help on a volunteer basis, but it's nice to be able to brew with some of the pros!

SaveOnBrew: What was the last beer you tasted that really grabbed your attention?

PF: Brickstone APA (American Pale Ale) and Solemn Oath Snaggletooth Bandana -- both incredible beers that are extremely well balanced and tasty.

SaveOnBrew: Tell us the story behind one of your favorite beers.

PF: Last year I went to San Fran and visited Lagunitas with some friends of mine. We got to hang out with a lot of their staff. We were up in their tasting room and one of the guys told me the story of Undercover Shutdown Investigation Shut-Down Ale. I guess the FBI was staking out Lagunitas because they thought the brewery was a cover and they were selling weed there! 

SaveOnBrew: What were the best and worst beers you've ever brewed?

PF: Best: A [Three Floyds] Zombie Dust clone. Worst: Unfortunately, most of the beers I brew!

SaveOnBrew: In your view, what are the biggest impediments to the growth of the craft beer industry in Chicago?

PF: Nothing can stop Chicago's craft growth. This city has a huge passion for supporting local breweries and businesses. As long as people are willing to try something new, craft will continue to grow and take more of the pie from Bud, Miller and Coors.

SaveOnBrew: What's the strangest feedback you've ever gotten from someone?

PF: One time I was bartending and one of my customers asked for an Imperial IPA. The dude was kind of boasting about how much he knew about beer to some of his friends around him. I served it in a snifter and he asked, 'Why the small glass?' I told him it was a 10% beer. He took a drink and almost spit it out. He had this bad look on his face and said, 'This beer tastes like piss, it's so bitter!' I said, 'Apparently you don't know much about hoppy beers then!' He kind of sunk in his seat after being kind of put in his place.

SaveOnBrew: Is it a challenge to keep prices low and quality high?

PF: People who want quality are willing to pay the extra dollar for it. I always equate this to mcdonalds. If you want to pay nothing for shit, you'll get shit. But if you want to spend some money on quality, you'll get quality. 

SaveOnBrew: Tell us tale of cooperation between rivals.

PF: One of my favorite things about the Craft Beer Community is that it really is a community. All of the small breweries are in it together and are always collaborating and willing to help their neighbor out. I've heard many stories of small breweries calling on other breweries to borrow grain, hops, etc. Can you imagine Budweiser calling Miller up to borrow some hops? That'll never happen.

SaveOnBrew: If a beer lover were in your city for 24 hours, where would you recommend they go?

PF: Riverview Tavern, Bad Dog Tavern, Merkle's Bar and Grill, Haymarket Pub, Revolution, Hop Leaf and Map Room.

If you liked this interview, LIKE Riverview Tavern on Facebook!

Recently, SaveOnBrew's Jennn Fusion was at a bar in a "rust belt" city where Pabst Blue Ribbon was being sold for $5 a can. "Why would I pay $5 for a PBR, when I can pay a dollar more and get a Guinness?" she wondered.

For the most part, people aren't drinking PBRs because they taste great. They're not drinking it for the ABV. They're drinking it to get a cheap buzz. Yet, in many circles, drinking PBR says you're "more authentic" and "edgy" because you're openly defying the craft beer trend to "do your own thing." And that, friends, is what's driving cheap beer prices up.

Will Cheap Beer Go Extinct? 

A recent study by Restaurant Sciences found that the bar and restaurant price of low-cost beers like Budweiser, Miller Light and Coors Light has gone up 6.8 percent over the past seven months. "I believe the single biggest driver in sub-premium beer price increases is indeed, specifically, PBR," says lead researcher Chuck Ellis.

PBR Myth-Busting 

There are several myths about PBR that have been increasing its popularity among the ever-so-annoying hipsters.

Myth #1: PBR is the cheapest beer.

 Over the past year, PBR's popularity has gone up 30 percent, according to Information Resources market-research firm. While it enjoys a reputation as being the "cheapest of the cheap," it's really not. A case of PBR is $1 or more expensive than Busch Light and Keystone Light, says Benj Steinman of Beer Marketer's Insights. But it's cool... at least PBR drinkers aren't mainstream, right?!

Myth #2: PBR is a throwback to the good old-fashioned family-owned American breweries. 

Sure, Pabst is a 165-year-old American company. Yet, it's far from family-owned. It has been held by a charitable trust since 1987 when owner Paul Kalmanovitz (who was also the owner of Lone Star and Olympia) passed away. Brewmaster Bob Newman -- whose fame includes Colt 45 and Schlitz -- is the overseer of all Pabst recipes.

Myth #3: PBR is a working class beer.

The company opened in the good old working class city of Milwaukee, Wisconsin... but it's now based out of trendy Los Angeles. All Pabst beer is brewed in six different contract facilities -- all owned by MillerCoors.

About the only cool thing PBR has going for it is that they spend far less on advertising than other macro brews. 

The Bottom Line:

Retailers can't get away with such fast price hikes, so you can always save a buck with SaveOnBrew, rather than ordering at a bar. Of course, sometimes the occasion warrants an outing. Spend a moment thinking before ordering. Is it really worth paying $5 for a PBR, if you can get higher ABV or a better flavor from another brand? There's nothing hip about increasing the price of cheap beer for us all. 

The Skinny On JW Dundee:

JW Dundee is based out of Rochester, New York -- that's Western NY / upstate, for those of you who don't know. They produced their first lager, the Honey Brown, in 1994. It was an honest brew that won the prestigious gold medal at the 2004 World Beer Cup. We're not going to sugar-coat it: JW Dundee is owned by Genesee Brewing Company / North American Breweries. But what can we say? If it tastes good, it tastes good. It's become one of our guilty pleasure beers.

JW Dundee Beers:

We recently picked up a new mixed 12-pack from Consumers Beverages, containing:

• Dundee Kölsch - A light, German-style ale with a golden color and crisp, clean aftertaste.   
• Dundee Pale Bock - A German maibock lager with more malt than hops and a hint of wheat.
• Dundee India Pale Ale - A floral and citrus hops-flavored, light-colored ale.
• Dundee Porter - A dark, smoky malt-based beer with hints of chocolate and caramel. 

The Bottom Line:

For just over $1/beer, you really can't go wrong. The beers are flavorful, balanced and easy to drink. 

"The first craft beer I tried and fell in love with was Bells Two Hearted. I had never tried anything like it, and until that moment my idea of a good beer was Killian's. To this date Two Hearted remains one of my favorite beers!"

- Cheryl Harrison, Editor of Drink Up Columbus

"Here's the deal.  I never liked the flavor of beer. It just always tasted like stale, skunky water to me. But for some reason I was possessed to try a microbrew while visiting Haight Street in San Francisco. I guess with the warm weather and funky vibe of the city, it just seemed right. Twenty years ago, I had no clue that Magnolia Gastropub would become such an enduring phenomenon, but what I did know is that their beers were amazing! I found myself sampling entire flights of beer. I realized that I did like beer -- just not beer that sucks!" 

- Christopher Golden, Beverly Hills Psychic 

"My gateway craft beer was dogfish head at their microbrewery a couple of summers ago. It was the perfect day -- so hot that you could taste it in the air. Everyone in my group was itching to sample their beers. The most refreshing thing to ever happen in the summer (and pardon my cliché) is a nice cold beer on a hot day. I'm embarrassed to say I ever drank PBRs now. The consistency and taste of a craft beer is so much more crisp. There are different undertones that are so unlike the wateriness of commercial beers. The variety of pairings available with various foods is brilliant. I love a nice craft beer and wings!"

- Devonne Cusi, Public Relations Specialist

"I’m not embarrassed to admit that Blue Moon is the beer that started it all for me. Being young, underage and privy to the typical swill out there, it was something different. The hazy yellow-orange hue and citrusy profile were definitely a nice change from the Busch Light I had been spending my $20s on while in college. And, now that I’m neck deep in the craft beer scene, I can look back on what got me into it and appreciate that there are a million people out there with a similar story."

- Nicholas Brennan, ChicagoNOW Beer Blogger

"I’m now lucky enough to live in Colorado, the home of craft beers and microbrews. But I do remember the first time I tried craft beer for the first time—it was at the first Dunwoody Beer Festival in Atlanta in May of 2002. They had Guiness and Harp and all sorts of beer—and a brewery that I had never heard of called Sweetwater. I tried the Sweetwater 420, the first EPA I’d ever had and the hoppiest beer I’d certainly ever tried. I was hooked.  

 I still love Sweetwater’s 420 (when I can get it), but have also moved on to stouts and porters and I love a Belgian (or Belgian-styled) beer. Now, I split my time between CO and FL and love trying new beers, especially when I'm traveling overseas. It's great to see how craft beer is morphing and progressing." 

- Katie Coakley, PR Specialist and Travel Writer

Have a great beer story to tell? Email us: JennnFusion@SaveOnBrew.com

Brewers Reject Business Deals From Corporate Slime

We love hearing stories of craft brewers sticking it to The Man… like how SweetWater Brewing Co’s CEO Freddy Bensch took a handwritten note on a crisp $50 bill from a banking executive and spent the money on beers at the pub. “We didn’t accept the meeting. We toasted him when we were buying beers with his 50,” Bensch recalls.

He explains that private equity firms “just can’t be trusted” to preserve the cultural values that small brewers hold, which ensures that employees and quality trump maximum profit and expansion goals.

For now, small brewers are relying on the steady growth of the industry to free more financing opportunities. Last year, the craft brew segment surged 15 percent by volume, while the macro beer segment inched up a paltry 0.9 percent. The segment is still just 10 percent of the total beer sales in America, with macro beer and import sales still dominating the $100 billion market. By volume, craft beer jumped from 5.7 to 6.5 percent last year.

Private Equity Sees Craft Beer As A Sound Investment

There hasn’t been much consolidation in the craft brew segment since the financial crisis in 2008. “Times are good and none of them are really feeling any operation headwinds at the moment,” explains Townsend Ziebold of the First Beverage Group investment firm in Los Angeles.

At the start of the financial crisis, we saw Basso Capital Management LP, a Connecticut-based hedge fund and majority owner of Vermont’s Magic Hat, buy up Seattle’s Pyramid Breweries. They then sold to KPS Capital Partners, who sold to a Costa Rican company for $388 million last year.

That same year, Washington-based Redhook Ale bought up Portland’s Widmer Brothers and formed the Craft Brewers Alliance. In 2010, they added Kona Brewing to their group.

Private equity firm Sage Capital LLC bought a majority stake in Schlafly Beer last year. Boston-based Fireman’s Capital bought the majority stake of Utah Brewers Cooperative – which includes Wasatch and Squatters -- for $35million.

Private equity firms also own Long Trail, IBU, Rock Bottom and Gordon Biersch restaurants.

Mega Brewers Turn Up The Heat

Mega brewers MillerCoors and Anheuser-Busch InBev will continue to solicit craft brewers with sweet baby distribution deals. MillerCoors CEO Peter Swinburn said that “at least 20 craft brewers approached him to discuss their businesses at a recent conference.” He owns the Tenth & Blake family of breweries, which include: Denver’s Blue Moon, Wisconsin’s Leinenkugel and 10^th Street Brewery, Colorado’s AC Golden, Rome’s Birra Peroni, and the Czech Republic’s Pilsner Urquell.   

Constellation (STZ) may have failed to acquire Grupo Modelo thanks anti-trust laws, but it may still make a play for popular craft brands. A report by San Francisco’s Demeter Group Investment Bank said that Constellation is in the market for fast-growing, premium-priced styles like wheat beers or IPAs. Constellation CEO Rob Sands said he’s “open to craft acquisitions” and may introduce a new brand with celebrity chef Rich Bayless. “Some of that stuff could be too small and immaterial for us,” he said, but it would “depend on the deal.”

Why Sell?

The pressure on craft brewers to sell is amazing. Consider this: America’s largest craft brewer, Boston Beer Co., shipped 29 million cases in 2011, while AB InBev shipped 538 million cases of Bud Light alone. Is Bud Light a superior product to Sam Adams Boston Lager? Hardly! Rather, these mega-brewers simply have the vast network and marketing dollars needed to move massive amounts of product world-wide. There are many issues that make competition difficult, says Townsend Ziebold. The “smart and forward-thinking” breweries know this and will be ready to make a deal, he says.

Craft Brewers Look For Legacy, Amid The Offers

Some “smart and forward-thinking” breweries would rather give Corporate America the middle-finger and create a legacy they can be proud of – like Bell’s Brewey, for instance.

Larry Bell took his knowledge of grain from a bakery to a brewery back in the early 80s. Using a $200 birthday check from his mother and a 15-gallon soup pot, Larry Bell expanded his kitchen brewery to an 18-state empire with annual growth rates of 20 percent. He recently bought out 60 original investors to become a fully family-owned business, which he’ll pass on to his children. When top mega-brewer executives slip their business cards into his pocket and confidently say, “I’m buying… You’re selling…”, he tosses the card in the trash and moves on.  

“Do you really want to sell that to some private-equity people that are just there to make a bunch of money and flip it? What does that do for your legacy? That’s not why I spent 30 years building the business,” said Bell.  

Craft Brewers Fight The Power

“I will never sell out,” adds Greg Koch, founder of Stone Brewing Co in Escondido, California. “There’s no case to be made.”

Koch told Business Week: “I’m on the revolutionary side of the equation, on the fight-the-power side. We have a responsibility as craft brewers, just like artisanal coffee roasters and cheese makers, to help shift the national consciousness into things that are real instead of this prefab manufactured industrialized notion of food and drink, which is killing us clearly.”

You come away with two impressions from 18th Street's Facebook page: 1) These guys look like fun dudes who can appreciate a good beer, and 2) Their beers and designs are totally t-shirt-worthy. Here's what Assistant Brewer / Social Media Guru / Hop Wrangler Michael Pallen had to say.

SaveOnBrew: How and when did your passion for beer start? 

Michael Pallen: You could say I was born with the passion.  Growing up, my dad worked as a steamfitter/pipefitter at Miller Brewing Company in Milwaukee, Wisconsin.  He would come home smelling like malt and would shower us with Miller branded keychains, stickers, and hats.  Where most kids wore shirts with cartoons on them, I wore shirts sporting the Miller products.  There were many times that my mom and I would trek down to the brewery to bring my dad lunch, and we would get an inside look that the way things worked.  

Then while attending the University of Wisconsin-Madison, I took a Botany class that required brewing a beer for our final grade.  We made a decent English Brown, and that inspired me to get deep into homebrewing, which led into starting Mikerphone Brewing.

SOB: What would people be surprised to learn about the behind-the-scenes work that you do? 

MP: I have a seven month old girl.  She loves to hang out in the brewery.  I guess you could say she was born with the passion for beer too!  

SOB: What was the last beer you tasted that really grabbed your attention? 

MP: Founders Doom.  I was lucky enough to get my hands on a bottle when it made it's way to Chicago.  Typically, barrel-aged IPAs can be a disaster so I initially proceeded with caution.  But after first whiff, I knew there was something special here.  A light hop aroma was outpowered by the delicous scent of vanilla.  The vanilla carried over in the taste and then beer finished with a nice hint of bourbon, similar to what would be found in their KBS.  I was just in Grand Rapids this past weekend and had more Doom on tap.  If only they could have let me walk home with a growler full of it.  

SOB: What were the best and worst beers you've ever brewed? 

MP: The best beer I have ever brewed has to be a beer I called Intergalactic Galaxy.  This is a hoppy Kolsch.  It shines with a orangish golden hue and blasts the nose and mouth with loads of pineapple, peach, and mango.  Perfect for those hot summer day.  The worst brew I ever did was an apple ale.  Between the subpar maple syrup and unflavored apples, this beer became nothing more than a good base for parboiling brats in.  

SOB: In your view, what are the biggest impediments to the growth of the craft beer industry?

MP: Equipment and hops.  With the explosion of breweries, a lot of the fermenters are being snatched up rather quickly.  Used equipment is very hard to come by and there a waiting lists for new equipment.  And for hops, you need to be prepared and have hop contracts well in advance.  If you are just starting up, you need to reach out to those around you who you know have extra hops.  And sometimes, you may only be able to get Columbus, so that is what you have to use.  In the beginning, you may only be brewing what you can, not what you want to.  

SOB: What's the strangest feedback you've ever gotten from someone? 

MP: The first Mikerphone Brewing/18th Street Brewery collaboration beer we did was a second running beer that we added lemon zest, Falconers Flight and Cascasde hops to.  We let is sit for a bit to see how this experimental beer would turn out.  We debuted this beer at a local brewery in Chicago to a packed house.  The beer, called The Callatin Kid, turned out great.  Super light, bright yellow in color and loaded with some many different aromas and tastes.  One of those aromas happen to be that of marijuana.  After the first samples were poured, people flooded our table asking 'Is there weed/marijuana in this beer?' and 'Man, this beer is dank!'  There was definitely no weed in there, but the different flavors from the hops used really tricked the senses.  4/20 beer?  

SOB: Is it a challenge to keep prices low and quality high?  

MP: I think it is always important to have a quality product, so if it costs a little more than normal, that is what you need to do.  

SOB: If a beer lover were in your city for 24 hours, where would you recommend they go?  

MP: Where do I start?  Chicago is a bustling beer city.  Start at Piece for some fresh pizza and homemade beer.  This will help build a base for the long day ahead of you.  I recommend ordering their Top Heavy Hefe or Dark n Curvy, depending on the season.  Then start the brewery/taproom tour off with visits to Revolution Brewing and Half Acre.  Go grab dinner at Hopleaf.  The food is incredible and the beer selection is top-notch.  If it is nice out, head over to Fountainhead to take advantage of their rooftop with views of the Chicago skyline.  Oh, and they have a killer beer menu as well.  And before you head home, visit Freddy at Capones to pick up some fresh, local bottles of Pipeworks Brewing, Spiteful Brewing, Begyle Brewing and, of course, 18th Street Brewery beers.  

For more info, check out:

18th Street - https://www.facebook.com/18thStreetBrewery

Mikerphone Brewing - https://www.facebook.com/MikerphoneBrewing

So, what we have now is Craft Beer Week, which runs May 13^th – 19^th, and packs a week’s worth of activities into a more manageable schedule. Back in 2006, 124 breweries posted events. Last year, there were 1,368 events posted to the official Craft Beer Week calendar in all 50 states.   In celebration of this nationwide event, we’re going to give you a rundown of America’s “Best Beer Cities,” as rated by Travel & Leisure magazine.

1. Portland, Oregon – Portland is home to well-known names like Widmer Brothers and Deschutes. Where else can you get a six-pack of beer-flavored ice cream, grab a European-style brew from a nanobrewery that makes less than four barrels of beer per year, or find a brewery powered by customers on stationary bikes?
2. Denver, Colorado – Denver is known as the home of Coors, but there are plenty of little guys like Cannonball Creek, Great Divide, and the Denver Beer Co. serving up everything from gluten-reduced pale ale to almond-chocolate stout. You’ll definitely want to schedule a trip around the Great American Beer Festival sometime.
3. Portland, Maine – This long-time microbrewing haven has produced greats like Allagash and Shipyard. From waterfront brewpubs to some of the best brewery tours in the country, New England has a lot to offer a beer lover.
4. Seattle, Washington – Maritime Pacific Brewing, Pyramid, and Fremont Brewing are all located in Seattle. You’ll find beer gardens with unlimited free pretzels, Road Dog brewery tours offering free swag, and plenty of designate drivers in this eco-friendly city.   
5. Kansas City, Missouri – Boulevard Brewing Co is the local favorite, not to mention the nation’s 10^th largest craft brewer. They’ve got barrel-aged sours, historic neighborhoods with funky flavors like “ginger shandy,” and regular tasting nights. They earn extra points for having amazing drunk food (BBQ!) and affordable prices.
6. Minneapolis/St. Paul, Minnesota – The Twin Cities picked up a lot of favor this year for their rugged hipster vibe that can be seen in the retro cans by Indeed Brewery and the 9.2% Fulton Russian Imperial Stout that “won’t freeze, even in Minnesota.”  
7. San Diego, California – Stone Brewing is located in nearby Escondido. They’re now opening a branch in Point Loma along the water, where they’ll offer outdoor movies, bocce games and pairing dinners. Friday Craft Beer Hour sampling events at Hotel Solamar feature local brews from The Lost Abbey and Mission Brewery. San Diego also has an amazing singles scene with “good-looking locals.”
8. Boston, Massachusetts – Home to Sam Adams, Boston is heralded for welcoming newcomers like Trillium, which opened in the Fort Point Channel neighborhood.
9. Providence, Rhode Island – Providence not only has delicious beers from Revival and Foolproof Brewing, but also renowned local pizza and burgers. People-watching is a popular hobby here as well.
10. Nashville, Tennessee – Local breweries like Jackalope Brewing, Black Abbey and Fat Bottom Brewing earns the Music City big marks from reviewers. You’ll find friendly locals, excellent cheese platters, and great Belgian ales here.

Click here for 10 more great American beer cities!

We can't guarantee that Mom won't see right through your idea to combine her special day with one of your favorite beverages. But we will say this: Mom might be pleasantly surprised by the new flavors in craft beers these days. She'll be even more impressed by the bonding time you spend together. Remember, BEER is a uniting force!

Mother's Day Beer Brunch

The LA Times recommends coaxing Mom away from those tired favorites -- you know, the mimosas, bloody marys and champagnes -- by selecting four brunch-worthy styles to accompany your meal.

• Coffee stouts and porters (ex: Smog City Brewing Groundwork Porter) will provide a great morning wake-up call. 
• For something fresh and bready, try a Hefeweizen (ex: Golden Road Brewing Hefeweizen). 
• Gueuze and fruit lambics (ex: Lindemans Cuvee Renee) are sweet enough to appeal to teetotaling moms.
• The new bière de Champagne style (ex: Malheur Bière Brut) appeals to moms who like to get their booze on. 

Mother's Day Brewery Tour

Breweries aren't quite as packed as the local restaurant scene, since people are still warming up to the idea that (gasp) women like beer too! Rather than battling the crowds, why not show Mom how beer is made and treat her to a neat pairing experience? The Broward Palm Beach New Times outlines some of the local specials Florida breweries are running. Some have breakfast plates for just $5-$10, while others are promoting their homemade truffles, tapas menus, and anniversary festivals. Use the Brewers Association website to find a brewery near you. San Diego has a Mother's Day Beer and Food Walking Tour -- win! Chances are, if you type "beer" + "Mother's Day" + your city name, you will find a few awesome events near you.

Hosting Your Own Beer Brunch

Serious Eats magazine recommends hosting your own beer brunch. We find this is a winning solution if A) you don't like the masses all that much, and B) you're light on cash. If the weather's nice, you can make a picnic out of it. Here are a few novel ideas:

• Instead of that mimosa, whip up a beer cocktail made from citrus juice and DeuS Brut des Flandres or Sierra Nevada Kellerweis. (Be sure to put it in a fancy glass!)
• If Mom is a forward-thinking, West Coast beer connoisseur already, you can mix grapefruit juice with an IPA for an early riser hop-bomb.
• Moms who dig bloody marys can be converted by blending your favorite lager with tomato juice, lime, celery salt, Worcestershire, and hot sauce. (Serve with salt-rimmed, lime-garnished glasses.)
• Serve up a seafood appetizer like spicy shrimp cocktail, along with Victory Prima Pils to start. 
• Follow that with a delicious quiche made with chard, panacetta and romano cheese paired with Ayinger Bräu Weisse. 
• For dessert, go with a chocolate coffee cake paired with Young's Double Chocolate Stout. 

Mother's Day Beer Gifts

When asked what her favorite Mother's Day gift was, actress Julie Bowen mentioned a "picture frame made out of beer bottle caps." You can put together a beer basket and print out custom Mother's Day labels to add a thoughtful touch. It's not too late to whip one of those up! You can also print out a certificate for a Beer of the Month Club membership, which is the gift that will keep on giving as new beers arrive in the mail each month. "It's a great excuse for me to come over and visit more," you can say -- to earn extra "sweetie" points.  

PS. If you're married to a "mom"... better believe she needs a beer after all that she does for the household! Treat her to something special. 

Choosing Your Hops

Hops are a member of the Cannabinaceae family of plants, which includes hemp and hackberries. Only the female plants produce hop flowers. They grow in bines (helix structures) and vines (up trellises). Once they get going, they can require a considerable amount of room. (Think "herb from hell.") Some plants have shot up a good 30-feet. You can try to use a giant container, but you're really going to get the best results from a dedicated ground plot. 

Choosing hops is "the fun part," Connecticut homebrewer Mike Eyre tells Draft Magazine. A specific hops plant may be selected for its aroma, flavor, or bittering, although many plants are multi-purpose. The grapefruit-flavored Cascade hops are a popular variety. Bittering varieties like Columbus, Chinook, or Nugget are also found in many American craft beers. Centenniel is considered a dual-purpose hops that gives a nice aroma and flavor.

You can buy the rhizomes (underground stems) through your local florist or nursery. Another option is to purchase online through Hops Direct, which sells over 100 different varieties of hops straight from a family farm in Washington's Yakima Valley. Other vendors you can try include: Freshops.com, NorthwestHops.com, and WholesaleHops.com.      

Hops Direct recommends planting 2-3 rhizomes per variety each spring to produce a decent yield.

Planting & Caring For Your Hops

January and February are the months that rhizomes are traditionally dug up. You may be able to plant them in deep containers outside as early as January, but most people will wait until May to transplant the rhizome right into a garden plot. You need at least 120 frost-free days before getting started. Be sure you plant with the root-side down. As the shoots come up, trim the sorry-looking ones and adjust the healthy ones to grow around the support structures you've put in place. 

Sun: You want to put your hops plants in full sun (at least 8 to 15 hours a day). 

Plot: In the U.S., hops are grown on 7' x 7' grid up 18-foot trellises. You can get away with 3x3 for a home garden.

Soil: Hops prefers well aerated soils with a pH of 6.5 to 8. (Add compost material, manure and organic fertilizer if your soil sucks.) Mulch the surface with organic material to control weeds and promote growth.

Water: Water every 1-3 days in the first year. In subsequent years, opt for drip irrigation. Try not to soak the vine or you may wind up with an ugly disease. 

Pruning: Let the babies grow, says Freshops. In July, trim the foliage off the bottom 4 feet for better air circulation. In August, let the bottom fill back in a little to make the plant hardier for next year. Post-harvest, prune each plant down to the roots, so it'll come up again next year. You can bury healthy vines in a shallow trench. The next season, dig them up and cut them into 4-inch pieces.  

Fertilizer: For best results, apply a nitrogen-rich fertilizer once a week or biweekly from late April or May through June. Keep in mind that overfertilizing could result in a dense crop that attracts pests and blight.  

The Hops Harvest

You should be able to harvest your hops between the third week of August and early September. You'll know it's time when the hop cones are light, dry, sticky and produce a yellow substance called lupulin.  

After a year, you can expect your peak yield. A Cascade plant can produce one or two pounds of hops -- enough to make 5 gallon-sized batches of IPA.

Once you harvest the hops, you can then dry them in a food dehydrator (at 140 degrees or less). Or you can also age them in a paper bag (for at least a year to use as a bittering agent in sour beers -- or to use immediately in a wet-hopped beer). You can store the hops in the freezer or an air-tight container until use. 

Here’s a tip to make your experience more enjoyable: you’ll probably have a better time if you get rid of that old hand-me-down that keeps stalling-out and go for a more reliable, newfangled model like this one. Here’s another tip: choose the right beer. More on this later! But first -- 

What Is A Lawnmower Beer?

By definition, an appropriate lawnmower beer:

• Comes in a can.  We know, we know, you like draft and bottles. But you need to accept that there is a time and a place for everything. We’ll warn you just once: beer bottles are pretty hardy, but we’ve seen things happen… and you don’t want to imagine what it’s like to clean up thousands of shattered glass shards out of grass. Besides, you can’t crumple a bottle and throw it onto the lawn like a beast when you’ve finished mowing. It also keeps more dreaded light away from your beer, which gives it better handling in the hot sun. Cans are generally lighter and easier to access, but we recommend wearing this handy beer belt. (Oh, and don’t forget to use a beer koozy.)

• Has a reasonable ABV. Ahhhh, this sounds awful, doesn’t it?! One of the factors that makes craft beer special is its superior booziness. We gotcha. But when you’re out there, exerting yourself in the sun, it’s easy to feel light-headed. Guaranteed, without the beer, you’d feel slightly drunk by the time you were done. Some lawns can take a good hour to mow and you want to gulp down that beer greedily during this time – not slowly sip and contemplate. The lawnmower beers of olden times were the Budweisers, Miller High Lifes, and PBRs with ABVs of 5 percent or less, but you have many more options these days.  

• Provides maximum refreshment. Now in its 6^th year, Brewing News conducts an “Annual Global Warming Open” to judge the “most refreshing beer in America.” Past winners include: Deschutes’ Twilight Summer Ale, Fat Heads’ Blueberry Ale, Michigan Brewing’s Celis White, and Atlanta Brewing’s Red Brick Summer Ale. When you’re out there thirsting in the trenches, you need something that can refresh and rehydrate – and no we’re not talking about Coors Light water.

Without Further Ado…

Here are a few great beers (in no particular order) to enjoy while making your yard look all fancy n’ stuff:

1. Half Acre Daisy Cutter (Double Imperial IPA, 5.2% ABV) – Dank Piney Hops Flavor
2. Bells Brewery Oberon (Wheat Ale, 5.8% ABV) – Spicy Czech Hops / Belgium Wheat Malt Flavor
3. Lagunitas Daytime IPA (American IPA, 4.65% ABV) – Pineapple/Grapefruit Hops / Bready
4. Southern Tier Eurotrash Pilz (European-style Pilsner, 5.2% ABV) – Botanic Noble Hops / 2-row Malt Barley
5. Ellicottville Brewing Company Mow Master (American Pale Ale, 5% ABV) – Citra Hops / Belgian Cara Malt
6. Asheville Brewing Rocket Girl (Kolsch, 3.2%) – Subtle Citrus & Grains
7. Founders Brewing All Day IPA (India Pale Ale, 4.7% ABV) – Light Citrus, Sweet Caramel 
8. Brooklyn Summer Ale (American Pale Ale, 5% ABV) – Bready English Ale / Touch of Citrus
9. Tallgrass Pub Ale (English Mild Ale, 4.4% ABV) – Smooth English Brown Ale with a Hint of Chocolate
10. Revolution Brewing Bottom Up Belgian Wit (Witbier, 5% ABV) – Coriander, Curacao Orange, Pilsner Malt

Disclaimer: We know what some of you are thinking. "Hey, isn't it dangerous and ill-advised to operate machines and drink at the same time?" This post is not for you sensible people. It's for all our wild, unfettered friends who are going to drink and mow anyway. 

HEY YOU! Got any lawnmower beers to add to our list? Please share!

The first beers are coming out of virgin equipment this month! According to their website, you can expect:

• Day Trip'ler - A Belgian-style trippel with hints of lemon and a whopping 10.5% ABV
• Hoplin' IPA - A dry-hopped citrus/pine American-style India Pale Ale
• Iron Lion Pale Ale - A strong and citrussy, yet sessionable, American Pale Ale
• Scattered Sun Belgian Wit - A Belgian wheat beer with hints of coriander, lemon and orange 

We caught up with co-founder and brewmaster Smith Mathews to talk about his exciting business venture.

SaveOnBrew: How and when did your passion for beer start? 

Smith Mathews: I really started getting into beer when I started home-brewing in college. Just learning more about different styles really opened my eyes. That was when I decided to continue through business school at Georgia Tech and then go to Siebel Institute of Technology -– the oldest brewing school in the nation. I’d been working at a large brewery in Atlanta throughout college and that helped even more to cement my passion. 

SOB: What would people be surprised to learn about the behind-the-scenes work that you do? 

SM: You would probably be surprised to know that its about 80% cleaning and only 20% brewing. It also takes a lot of math and science. Everything we do is previously calculated. If you’ve never brewed on a full scale system before, it would be extremely difficult to come in and brew the batch you’ve correctly done on a small scale, without know the calculations needed. 

SOB: What was the last beer you tasted that really grabbed your attention? 

SM: Green Flash Hop Head Red – it’s a really nice combination of malty body with an extreme west coast hop presence. Green Flash just started distributing to Georgia recently and everything they brew is pretty incredible. 

SOB: Tell us the story behind one of your favorite beers. 

SM: One of my favorite styles of beers is a Lambic Geuze. I really got into this style when I was studying brewing in Europe. We happened to be in Leuven, Belgium at a tiny little Belgian beer café. A friend of mine wanted me to try it and I was instantly sold on sour beers. I plan on doing a sour series at Southbound as well. 

SOB: What were the best and worst beers you've ever brewed. 

SM: The worst beer was my first beer. It was a pale ale that went terribly wrong. I didn’t understand the concept of sanitization. It had definitely gone bad. The best beer would be Southbound’s IPA. My dream would really be to win the American IPA category at Great American Beer Festival. I’ve been constantly working on my IPA to achieve that perfect balance. 

SOB: In your view, what are the biggest impediments to the growth of the craft beer industry? 

SM: The biggest impediment would be the large domestic and import brands and the muscle they have behind their marketing and advertising. It's difficult for a small craft brewery to compete with the size of that. So, we just have to chip away by offering a better product and providing education about the craft beer industry. 

SOB: What's the strangest feedback you've ever gotten from someone? 

SM: I brewed an American Wheat Ale in college and it was one of my first brews. It was supposed to be fruity, but then someone told me it tasted like a hotdog. I threw that batch out and started over. 

SOB: Is it a challenge to keep prices low and quality high?

SM: Absolutely. All of our ingredients are very expensive because larger breweries can buy in bulk and save money. Smaller breweries aren’t capable of getting those same pricing contracts. However, that doesn’t matter because we aren’t changing the recipe for price. I’ll sacrifice quantity for quality any day. 

SOB: Tell us a tale of industry cooperation. 

SM: Generally, the craft beer industry is known for working together to generate knowledge and excitement about what we are doing.

Coastal Empire is a contract brewery that distributes in Savannah. They have been brewing and getting beer here for a couple years. They are currently looking for a facility to have a physical production brewery in Savannah.

Southbound has been working with the city on many different things. Since we are the first production facility here, we’ve really had to educate people on what we are doing. Most people thought we were going to be a bar or a brewpub like Moon River.

The state of Georgia allows for restricted public tours and tastings, but this was something Savannah government wasn’t very keen on. Coastal Empire has been working with us to help the city understand and push for this law the be adopted.

Again, its just another example of craft breweries working together for the common good of the industry! More breweries force you to be more creative and to push yourself to brew a better beer. It also is fun working together to get the word out there! 

SOB: If a beer lover were in your city for 24 hours, where would you recommend they go? 

SM: Probably The Distillery and World of Beers. Both have tons of great beers and the distillery has some tasty alligator! 

For more information on Southbound Brewing Company in Savannah, GA, you can visit www.SouthboundBrewingCo.com or follow them on Facebook! 

With the escalating cost of stadium beers, as we mentioned in the SaveOnBrew MLB Prices infographic, it’s no wonder that baseball fans want “in” on this tailgating tradition! Fans can enjoy cold ones in the parking lot of Yankee Stadium, without fear of repercussions since they, too, have no express written policy against beer.  

It’s a whole different ballgame at Citi Field. Thousands of fans will gather, as always, to grill burgers and enjoy a few beers. But this year, Mets fans can expect to receive $25 citations for drinking in public, doled out by roving gangs of patrol cops. Officers move car to car to check tailgaters’ identification and enforce the open container law. Apparently, the team website clearly states that consumption of alcohol is prohibited in the team parking lot.

Tailgating is part of the game day experience for many fans – especially fans who shell out $20 to park. Fans feel the crackdown is harsh, considering they were not informed of the law through warnings, leaflets, signs, or any other method. There has been no statistics released on how many citations were issued, but one can imagine!   

"I was unaware of the rule until it was too late," said local resident Sami Wyman. "It's unfortunate that some people can't control themselves when drinking, but it is outrageous to ticket people for something that is a traditional part of a sporting event."

History of the SaveOnBrew Mobile App

We’re no stranger to “mobile.” Our site has been accessible via mobile devices since February 2012. We thought that’d be good enough. But in the coming months, we noticed over 152,000 visits from you smartphone-wielding beer lovers.

And then, the emails started. You guys wanted SaveOnBrew downloaded to your phone for even quicker retrieval of local beer prices. We thought, “Who could blame you for wanting such an awesome feature at your fingertips?” We got emails from every entrepreneur under the sun wanting to collaborate with us on the development.

We looked at the stats for GasBuddy – which has been installed 10 to 50 million times on Google Play alone. The iTunes store shows a solid 3,580+ reviews. Even though the development of a mobile app is incredibly time-consuming, expensive and downright annoying, we decided that it was the best decision for us, considering we ARE “the GasBuddy of the Beer World.”

“Why Should I Download The SaveOnBrew App?”

Ah, the million dollar question. Here are some of the benefits you get from the SOB mobile app:

• INSTANT ACCESS to 250,000 – 300,000 beer deals, updated daily!
• MAPS to retailer locations that have beer on sale nearby!
• LIST OF DEALS at your favorite retail location!
• OPTIMIZATION for iPhone, iPad, and Droids for improved appearance!
• FILTERS to help you find your favorite beer brands, styles, sizes & stores!
• SOCIAL SHARING to let others know when you find a sweet beer price!
• BLOG CONTENT wherever you are -- be it work, the bathroom, or waiting in line at the DMV!
• IMPROVED functionality – so anything you may have hated about our mobile site has been fixed… this includes the ad system, visual cues to better understand the deals, mapping problems, social sharing glitches, and Facebook login issues.

And the most compelling reason to download the SaveOnBrew app? IT’S FREE!

Start Saving NOW!

Wanna see the mobile app WITHOUT downloading from an app store? To take a test-drive, point the browser of your mobile device at www.SaveOnBrew.com. Or just take the leap and download it from Google Play or the Apple App store.

Got feedback? Shoot us an email. We respond to each and every one.

Mexican beer gets its start in the 1500s.

Even before Spanish conquistadors arrived on Mexican soil, fermented drinks derived from agave, cocoa beans and corn were readily available. Some of these styles are still made today. The first truly modern beer in Mexico dates back to the 1540s. Alfonso de Herrero's brewery was short-lived, but it was still considered "the first brewery in the Americas."

The 1800s brings European imports to Mexico.

Following the conclusion of the Mexican War of Independence in 1822, German-speaking immigrants from Austria settled in Texas and Mexico. With them came beer-brewing traditions that produced full-bodied Vienna lagers that bear little resemblance to the watery pisswater marketed to Americans on Cinco de Mayo today.

Pale lagers were enjoying extraordinary popularity in Vienna at the time, but the copper, malty flavors developed by Anton Dreher were a hit in Mexico during the reign of Vienna-born Maximilian I, starting in 1864. It was around this time that Cervecería Toluca began brewing Victoria, one of the country's most popular beers in modern times. (Keep an eye peeled, as it's began crossing the border to America!)

Mexico's first true macro-brewer, Cerveceria Cuauhtémoc, opened in 1890. Their first beer was Carta Blanca, but they're better known for producing Bohemia pilsner -- which has retained its original Czech style, and also Sol -- which is a typical mass-market brew in the same vein as Corona.

Around the same time, German-born Wilhelm Hasse founded the Moctezuma Brewery. Their first product was called "Siglo XX," which later became Dos Equis. The Dos Equis Amber is the closest to the original recipe enjoyed back in the 1890s.

The 1900s starts the ascension of the Macro Brewers in Mexico.

During the roaring twenties, Prohibition fueled widespread bootlegging of Mexican beer into America. Competition forced the consolidation of the industry. Cervecería Cuauhtémoc linked up with Moctezuma and further acquired the Tecate brewery (which had been making its own successful lager.) Cervecería Toluca -- the makers of Modelo and Corona -- changed their name to Cervecería Modelo in 1925, and began buying up smaller competitors. Cervecería Modelo took over Negra Modelo, Victoria, Bohemia, Pacifica, and Estrella by the 1950s. 

This Pacman-like practice of gobbling up more and more market share continued for decades. Now only two major producers are left standing: Cervecería Modelo (Grupo Modelo, which is partially owned by Anheuser-Busch InBev) and Cervecería Cuauhtémoc-Moctezuma (now owned by Heineken).

So, it turns out... Mexico is even more "macro" than America.

So, all in all, the history of Mexican beer is a little depressing, isn't it? Turns out, they're even more Macro than us! Modelo beers (Corona, Model, Pacifico) account for 60 percent of the market. The other 40 percent is dominated  by Heineken (formerly FEMSA) and brands like Dos Equis / Tecate / Bohemia. (Also note: Anheuser-Busch InBev would have bought up Modelo if the merger hadn't been thwarted by U.S. anti-trust laws last year!)

On one hand, it seems a little wrong and dirty to thumb our noses at Budweiser and Coors, but sing the praise of another country's macros simply because they're "imports." Yet, one could also argue that the some of the European brewing traditions preserved in beers like Modelo Dark or Dos Equis Amber make them more legitimate options. The truth is -- there are some good Mexican beers and some stinkers.

It's a dirty, dirty industry south of the border. 

Mexico's craft brew industry is slowly picking up steam, but everyone knows it's a losing battle. Though the average Mexican drinks 16 gallons of beer a year (making them the 4th largest consumers of beer, globally), there are only eight craft beers drank for every 100,000 macro beers.

Of the 30 microbreweries registered, the most popular is the Minerva Brewery in Guadalajara, which produces Imperial Tequila Ale and five other beers. "Basically we're working against the system. We have all the odds of dying in battle," owner Jesus Briseño told the LA Times.

Government corruption makes it nearly impossible for the little brewers of Mexico to compete. "Every year, Modelo and FEMSA buy nearly all the liquor licenses in Mexico and divvy them out to bars and restaurants," according to San Diego Magazine. So that means, "If Tecate gives you a license, you can’t sell Modelo -- or the Brutal Imperial Stout from Tijuana’s rising star, Border Psycho Brewery." 

In America, there is a three-tier system of brewers, distributers and retailers that makes it easier for craft breweries to participate in the market. Here, a craft brewpub pays about $1,200 for a beer and wine license. By contrast, a Mexican brewpub would have to pay $100,000 -- which only the two big players can afford.

Taxes are another hurdle. At 26.5 federal, plus local sales taxes of 10 to 16 percent, it's hard to imagine any small brewer (paying roughly 40 percent in tax) being able to churn a profit. Clearly, the overall industry will continue to be stunted until the government changes its unfair laws and practices.   

On the bright side, two unlikely American allies have come to the rescue of Mexican craftbrewers: Wal-Mart and 7-Eleven. As part of a new "craft beer initiative," they have agreed to carry beer from Mexico's Cervecería Minerva and Cucapá breweries in their Mexican stores. Meanwhile, Mexican beer Rio Bravo has been granted the right to sell in America. 

Better yet, some local municipalities are looking at craft beer as a possible tourism beacon. In Mexicali, the mayor wants to sell $500/month liquor licenses that allow five different brands on tap. The profit is then reinvested into a "downtown revitalization" fund. According to CraftBeerTasters.com, the BCB Tasting Room in Tijuana carries Mexican craft brands like Insurgente, Monastika, Ramuri, and Border Psycho.

The Bottom Line: 

This Cinco de Mayo, we'll try to be part of the solution, rather than part of the problem. We'll do our best to resist all those fun Pacifico, Corona, Modelo, and Dos Equis ads... but, after all those nachos, we can't promise that our insatiable thirst for beer won't triumph in the end.

Every few weeks, we like to feature some of the letters we get from you guys. Often the best beer reviews are from friends, so we invite you to share the story of the first beer that brought you to the wonderful world of craft brew. Let us know how your taste-buds have expanded over the years and what you couldn’t imagine life without!

“I remember my first love. It was Left Hand Brewing Company. They're a small brewer in a town right next to Boulder, Colorado. I had a milk stoutfrom them and was instantly hooked. It had a rich, bold body that was absent from other, more mass-produced brews I'd had in the past.”

“From that point I just started trying other beers from different companies and expanding my own tastes. In a way, the experience kind of broke me out of the mold of just going to a bar and ordering what everyone else was having. I started asking more questions about what was in the glass, where it came from, and what brewery I was supporting.”

“The more I try, the more I can detect in terms of ingredients inside a craft brew. The ingredients [in craft beer] are much more potent, so it's easier to detect spice notes, hoppy bite, or chocolate washes. I'm getting better, but I'm by no means a master.”   

-          Richard Console, managing partner of Console & Hollawell Law Firm (Marlton, NJ)

“My gateway beer into the world of craft brew was Pilsner Urquell. It was the early 90s -- probably 1993 – and, at that time, beer selections were definitely not what they are today. A rare find was Heineken Dark, St Pauli Girl, Grolsch, etc. Pilsner Urquell was the first beer I tasted that made me want to look for other, smaller production, interesting beers." 

“The next one I tried was Samuel Smith's. After that, I was hooked. When Microbrews first started to hit the scene, I was enamored by the sheer variety. My palate definitely wasn't developed, so I enjoyed a fair amount of flavored brews - Pete's Wicked Strawberry Blond stands out in my mind, as does the horrid Saranac Blueberry or Blackberry beer. There was an article about it in the NY Times where Florence Fabricant was joined by George Carlin for the beer tasting. George Carlin said something to the effect that the beer tasted like ‘toe jam from other people's toes.’ I remember being offended by that, as I used to enjoy that beer quite a bit!” 

“Over the years, I've lost the taste for fruit-infused brews - unless it's a lambic. The lambics I like tend toward the sour, lactic, and bretted variety. Lindeman's and Boon are too sweet for my taste. I'm still not able to fully wrap my palate around Traquair Jacobite. I have a fondness for Flemish reds and browns.”

“There's hardly a beer made that I haven't enjoyed and appreciated responsibly. Otherwise, my preferences have veered from Lager to Ale and from candied Belgian malts to more robust American hopped beers. My favorite type of session beer would either be a Pale Ale or a Saison. And my favorite sipping beers are robust stouts and porters.”

- Dawn Gabriele Land, Inventory Specialist at Sherry-Lehmann Wine & Spirits (NYC, NY) 

“It feels like another life, but I used to drink Pabst Blue Ribbon whenever I'd choose to drink beer. It was pretty much the standard drink in Eugene, Oregon back in 2003 whenever I'd go to my favorite dive bars.

"But over time, I found myself getting full before I could catch a good buzz. So, in 2006, I dived into my first real IPA — Ninkasi Total Domination IPA.” 

“WHOA. That was an intense beer, but I loved the flavor and I actually caught a good buzz! Over the next few months, I actually dropped a belt size due to not having to drink as much beer to get drunk."

"Before long, I was searching out new beers whenever I wasn't bogged down with school and work.” 

“My palate has changed dramatically and I constantly seek out new beers in the Portland, Oregon area that vary in flavors from Gigantic Brewing's chocolate IPAs to Double Mountain Brewery's India Red Ale. I love the art behind making beer and couldn't ask for a better place to live and experience them.”

-          Jesse Radonski, Public Relations Specialist at Watershed Communications (Portland, OR) 

“I tried Union Craft Brewer's Black Wing. They are out of Baltimore, just started a year or so ago."

"That was my first time with a real local beer. They had an open house and I was in Baltimore at the time. It was near the old neighborhood I grew up in."

"My tastes are not that sophisticated, but I do love this beer. I hate that I can only get some when I visit Baltimore!”  

-          Nadine Fox, operator of Buck Valley Ranch(Warfordsburg, PA) 

“Now I would be lying to say that this beer was my first craft beer. I had consumed several Newcastle Brown Ales, Sierra Nevada Pale Ales, Hacker Pschorr Weisses, and New Glarus Spotted Cows, during my tenure in college. However, shortly after moving from Madison, Wisconsin to Chicago, Illinois I had begun to hear tales of a beer that the thrill-seekers out in the west enjoyed after hours skiing in the mountains. This beer had a bigger, complex malt bill, I was told… whatever that meant. It clocked in at a 5.2% ABV, more powerful than my typical Miller Lite. And it was made by a place calledNew Belgium, which was located in Colorado. Yes, Fat Tire is my gateway beer.” 

“For years, people east of the Mississippi were not granted the right to visit their local liquor store and pick up Fat Tire. Distribution had not brought the beer that far. That all changed back in the late 2000's. My friend knew of a place that was getting the first shipment, so we had to go chase this legend.” 

“After first sip, I was hooked! It was unlike anything I had ever had before. Yes, it was complex and heartier than the beers I typically drank. Yes, it was more potent. That 5.2% sure snuck up on us. From that point on, I not only became hooked on Fat Tire, but more importantly on New Belgium Brewing Company.”

“I have made the pilgrimage out to Fort Collins, Colorado several times to hang out at NBB. The laid back atmosphere. The forward thinking green initiatives. The outstanding beer. The warm and inviting people. It has become my Mecca. I actually had NBB surprise my best friend, who lives in Fort Collins, and ask him to be my daughter's godfather.” 

“And now several years later, I am a complete beer geek. I have an entire beer fridge in my basement dedicated toward unique and rare craft beers in search of what it out there. I even brew my own beers and work for a brewery on the side. Those beers fill my fridge too. But in a special drawer in my beer fridge are a few Fat Tires, the beer that launched my craft beer drinking profession.”

- Michael Pallen, Homebrewer & Social Media Guy at 18th Street Brewery (Chicago, IL)  

Got a tale to tell?

Email JennnFusion@SaveOnBrew.com with subject line "Beer Love"! 

We've all seen it happen before. The errant beer pong ball goes hopping off the table, onto the floor... and rolls for a little while before being scooped up by someone who probably didn't wash his hands after using the bathroom. It's dipped into a cup of water -- to "rinse it" for good measure... but, deep down, you know it's just not right.

Beer Pong might not give you herpes, but...

Students at Clemson University have ruined all our fun by giving us reason to pause before downing that cup of cheap, watery brew. There is now concrete, scientific proof that Beer Pong is, indeed, a horrifyingly unsanitary pastime.

Their research revealed that... 

• 3 million bacteria resided on the balls being used at one outdoor game.
• Even the balls landing on a freshly-vacuumed carpet picked up 200 bacteria.
• The filth on these balls includes the likes of e. coli, listeria, and salmonella. 
• In the lab, the students put the balls into a glass of beer to see what happened. A high level of bacteria was, indeed, transferred to the beer.

This isn't the first time Beer Pong has been blamed for spreading the plague across college campuses. (No one wants to admit that colleges are filthy cess pools of disease, right?) Yet, it's the first study that really demonstrated precisely what's on those balls.

Can't You Just Wash It Or Something?

Even splashing the balls around in warm soapy water can't save these contaminated game pieces, says University of Arizona Food Safety Educator Kelly Reynolds Ph.D. "That will only reduce the number of bacteria by about 10 percent, which isn't enough to keep you from becoming sick," she says.

Maybe It's Not The Booze Making You Sick...

And since it could take 2 weeks for signs of sickness to manifest itself, the germs are not always immediately connected to Beer Pong. The diarrhea and headaches you thought were from drinking too much booze could certainly be an infection instead, says Reynolds. 

Billy Gains, owner of BPONG -- a group that organizes annual national beer pong tournaments -- says that participants in Las Vegas often complain about coming down with "pong flu" after a match. Gains says it's possible there is harmful bacteria being consumed, but he's more inclined to think it has to do with "partying all night and getting worn down."

Riiight.

Perhaps There Is A Better Way?

He adds that there have been discussions about filling the glasses with water and drinking from separate beer cups instead. After all, "It's about the competition of throwing a ball in a cup," Gains explains. He says a "considerable amount of beer" was wasted at the last tournament. 

Orrrr You Could Just Suck Up The Good News...

Even though "by sheer virtue of numbers, you're taking a chance of getting sick," Clemson Food Science Professor Paul Dawson also adds that "Ninety percent of bacteria are probably harmless." 

Their regular offerings include:

• ESB
• Audible Ale
• Pilsner
• Copper Hook
• Long Hammer
• Winter Hook
• Wit
• Mudslinger
• No Equal
• Double Black
• Pumpkin Porter 

This month, they also released "Wisecracker Wit" and a limited edition "Black Lobstah Lager" (in the New England market), so they've been very busy! We managed to track down Matt Licklider, Redhook's Director of Brewing, to learn more about their story.

SOB: What is special about the history of your brewery?

Matt Licklider: Our brewery history is special mostly because we were brewing before it was really considered 'cool' to brew.  Back in 1981, there were very few other small brewers –- Olympia Brewing Company and Rainier, along with other large regional brewers, dominated the scene.  We started brewing to do something different.  Redhook wanted to brew something that stood out from the typical light lager that was available at the time.  We didn’t think of ourselves as pioneers, just brewers that wanted to provide something different to our customers... and to be proud of what we brewed. 

SOB: When, where and how did your passion for beer start?

ML: My passion for beer started way before I ever started brewing.  Beer is the perfect drink.  It reminds me of celebrations throughout my life. Whether it is as simple as the celebration at the end of a hard day of work or celebrating a gathering of friends, beer is at the center of it all.  For me, I remember sipping on my dad’s PBR as he barbequed and wondering what magic was in that can.  Now that I brew my own beer, I know a little more about the magic, but it is still magic.

SOB: Tell us about the creation of your favorite Redhook beer, from the concept through the brewing process.

ML: My favorite Redhook beer is Audible Ale.  We had a great concept but, even as we tested brews, we kept being super critical about how the beer turned out.  Finally, one of our marketing guys told us to stop analyzing it in the taste room and get out and drink it in a bar.  So we did. That was really revolutionary for us –- the beer that we kept trying to perfect in the taste room turned out to be perfect in a bar.  It reminded us that beer lovers don’t sit in a quiet, well-lit room and look for any possible flaw in a beer. They go out and celebrate and share stories and talk about how great the beer is.  Once we did that, we knew we had success right in the pint glass.

SOB: Beer can be so subjective. How do you, personally, gauge the best and worst beers you've brewed?

ML:  The best beer, for me, is the beer that we finished that day. To be able to take a pint right off the bright tank and taste it and really appreciate all of the hard work that went into making it is truly satisfying.  The worst beer is one that our customers don’t like. Our beers are like our children – we are proud of all of them.  When we take one out and show it off and people don’t feel the same way, it’s disappointing.

SOB: What’s your guiltiest beer pleasure? 

ML: My guilty-pleasure beer is Big Ballard. I know, I make it. But you can only get it at the Redhook’s Forecasters Pub and it is the beer that really put us on the map.  My guiltiest beer pleasure is being able to relax on the deck while hanging out with some good friends telling stories about how good we once were.

SOB: What 3 things make you happiest – and, conversely, angriest – at work?

ML:  The three things that make me happiest are brewing beer, tasting beer, and talking to our customers about either of these two things. The things that make me angriest are sitting in unproductive meetings, finding out we wasted money, and any time we have to make a decision to dump beer.

SOB: MSN Money says you’re a lover of the growler. It seems like one of the major impediments to this cost-effective means of storing is that beer tends to go belly-up if you can’t drink it all in one night. Do you have any insider tips for keeping growler beer fresh?

ML: The first tip would be to invite your friends over! They would love to have some amazing, fresh Redhook beer! Other than that, there aren’t many options. Keeping it cold will help, but once you pour some of the beer out, it provides enough room in the growler for the remaining beer to lose its carbonation. There is nothing WRONG with the beer at this point but properly carbonated beer tastes much better than flat beer. 

SOB: We hear the craft beer brewing industry is unlike any other in that so-called ‘competitors’ tend to do a lot of collaborating and helping each other out. Can you tell us any stories?

ML: Craft beer brewing is an amazing industry. When we get together as brewers, we are no longer competitors but cohorts on a quest to introduce more people to better beer. We all try each other’s beers, talk about mistakes we have made, share things that work, and generally work to promote the entire craft beer segment.  A brewer that exemplifies craft brewing, in my mind, is one that works to build up the entire industry, not one that tears down fellow craft brewers.  Remember, as much as we see craft brewing as part of the fabric of the Northwest, it is only 11% of the total US beer market.  That leaves us a lot of room for growth, without ever taking share from each other.  And we LOVE to collaborate.  Maybe because all good collaborations start with a beer in your hand!  

SOB: If a beer lover were in your town for 24 hours, where would you suggest he or she go?

ML: I love to go to Hilliard’s. They are located in Ballard on NW 49^th.  Ryan and the crew are cranking out some AMAZING beers right now. Black Raven is another great brewer – they just hired one of our brewers, too so we are keeping close tabs on how he is doing.  Fremont Brewing is also really solid – check out their IPA.    

For more information, please visit www.RedHook.com. 

P.S. Be sure to check out the Audible Ale! It's our favorite Red Hook beer!

According to ABC News, the spa industry has exploded over the past decade, with men (particularly baby boomer men) comprising a third of all business. So why wouldn’t spas begin marketing to this eager new consumer?  

Here’s a list of what you can expect from Four Seasons’ “Brew & Renew” menu:

• Brewsage – Hop Oil Massage
• Beer Brew Bath – Refreshing Beer Soak
• Amber Ale Foot Soak – Crushed Barley & Malt Foot Scrub and Hop Oil Foot Massage
• Cara de Luna Black Ale Wrap – Spent Black Ale Grain Wrap, Honey Massage & Citrus Bath Salts
• Stout Scalp Treatment – Honey & Dark Ale Vitamins
• Lava Lake Pub Scrub – Sea Salt, Wit Bier Exfoliant, Warm Beer Soak, Hop Oil Body Massage

You can view the full descriptions of the spa menu here.

The marketers say the “yeast from the beer bath promotes a purifying and cleansing effect on the feet.” We don’t know if that is actually true, but it sure sounds good, doesn’t it? The concept of using beer as a homeopathic remedy is nothing new, but you’ll be hard-pressed to find concrete science on it.

We know what you ladies are thinking. Your inner feminist is screaming: “HEY, what about us?!” It’s annoying to think that the bachelors, boyfriends, husbands, and fathers of the land will be enjoying this pampering treatments, while we stay at home and do the laundry. While the “Brew & Renew” services are tailored specifically to men, Four Seasons Spa Director Craig Newton clarifies, “We also encourage female beer enthusiasts to try these new services as well.”

Dopamine – the brain’s “pleasure chemical” -- has long been associated with drinking and drug use, but researchers hope that this study can shed light on cravings as well. Participants with a family history of alcoholism showed higher dopamine spikes than heavy drinkers with no genetic link to abuse.

Also, test subjects reported a greater “craving for beer” after tasting the beer, which did not occur after tasting Gatorade or water. Many participants admitted that, despite the craving, they felt the Gatorade “tasted better.” (What do they know anyway?!)    

"We believe this is the first experiment in humans to show that the taste of an alcoholic drink alone, without any intoxicating effect from the alcohol, can elicit this dopamine activity in the brain's reward centers," concluded David A. Kareken, Ph.D. 

In another unrelated study, neurobiologist Hitoshi Morikawa noted that dopamine is not only a pleasure transmitter, but a learning transmitter as well. So,  not only are drinkers learning that consuming alcohol is rewarding, but they’re also absorbing that going to the bar, eating certain foods, listening to certain types of music, and socializing with friends are rewarding as well. “It strengthens those synapses that are active when dopamine is released,” Morikawa explains. He says the more often people engage in these activities while drinking, the more dopamine gets released.

So, if you’ve ever wondered why you’re addicted to going out drinking with friends – wonder no more! 

So what does all this have to do with beer?

The Examiner recently reported that GUINNESS is a perfectly valid heartworm remedy. Several forums say the same.

According to the Inland Small Dog Rescue group: 

-          You give your dog 1 ounce of Guinness Draught (Black Label) Stout for every 25 pounds he or she weighs.

-          The dose should be given on the first of the month and the 15^th of the month for the first month.

-          Then you can dose your dog once a month, for 3 months.

-          From there, you can test the dog for the presence of microfilea or young worms.

-          If worms are detected, then it will take 3 months of biweekly treatment.

-          If the dog is clean and well, then monthly doses are fine.   

Advocates of the Guinness cure say they’ve seen dogs on Heartgard come into vet clinics with heartworms, but their dogs on Guinness were clear. Some owners report seeing “multitudes of dead worms” in the dog’s stools within hours. They say hook, whip, tape and blood worm were all detected.

Due to a mutated gene, certain breeds of dogs – like Collies, Shelties, Old English Sheepdogs, Australian Shepherds, Great Pyrenees, Borzois, Dobermins, and Greyhounds – are sensitive to the ivermection in Heartgard medication. So it’s these dogs that seem to be the prime candidates for alternative home remedies involving Guinness.  

The idea is that the “special type of imported hops” in Guinness renders the worms sterile, speeds up the aging process, and kills them slowly over time.

You’ll be hard-pressed to find veterinarians advocating homeopathic therapies like this when there is so much money to be made! Although, the scientific data is also missing from any of these colloquial reports about “how effective the Guinness treatment is.” Either way, we find it interesting that people have found yet another interesting use for beer.

Note: Be careful not to feed your dog TOO much beer… or he might go the way of Spuds MacKenzie!     

I set the Sam Adams Double-Agent IPL down on the counter and put my other hand down to steady myself. “You’ve got… to be kidding me,” I said aloud to my pet dogs. The white shepherd looked up at me with doe eyes, as if to say, “My turn? I’m not picky. I’ll enjoy anything.” He may not have been disappointed… but I was.

I couldn't help but think it tasted like a macro beer trying to be craft. The hops flavoring was so underwhelming -- like dozens of other beers I'd tasted before. It was like they’d just taken a fresh label for “Double-Agent IPL” and slapped it overtop their usual springtime offering, the lackluster “Alpine Spring.” And you know what? Both of those are pretty much the same damn thing as their “Noble Pils,” which has been recently retired… or so they say. It reeks of “marketing gimmick” to me.  

Before we get too “into the weeds” here, as Anderson Cooper would say, let me preface this by saying that Sam Adams Lager was one of the beers that changed my life. That first blissful sip many years ago opened my eyes to beer’s true potential and forever converted me from wine and spirits to the wonderful world of beer. For that, I’m forever grateful. Ed Kock, the mastermind behind Sam Adams, is a true professional and a real innovator. It’s undeniable that this multi-generational brewery was the inspiration for countless brewers as arguably the “first craft brewery.” They’re a brand so synonymous with “craft beer” that the Craft Brewers Association actually changed the very definition of craft beer to be sure that Sam Adams was still included, despite explosive growth in production and sales.

To me, it’s not the size of the brewery that matters. It’s the quality of the beer. One of our staple questions in our exclusive SaveOnBrew interviews is: “What makes a good beer?” Time and time again, brewmasters tell us it’s “consistency in the product.” That’s where I feel let down. Sam Adams Lager and Sam Adams Winter Lager were two beers I could always come back to and enjoy, no matter how many Flemish sour red ales, double IPAs, chocolate stouts, summer saisons, and German doppelbocks I’d had. Yet, for the past several years, the winter lager is something I’d never order again… and the original lager is something I’ll have now and then, but I’m always longing for something more. Don’t even get me started about the Oktoberfest.

Part of me questions my own palate. Maybe I’ve gone past “the point of no return” in my beer tasting and ruined old favorites for myself. Yet, the more I talk to people, the more I hear that they, too, feel let down by Sam Adams. “I liked breweries like Stone and Rogue before I started home brewing and I still think their beers are excellent, which leads me to believe Sam Adams' Quality Control is down the toilet now,” writes one beer fan on HomeBrewTalk.com. Drinkers on RateBeer have noted that the Sam Adams “Winter Lager” and “Weizenbock” were the same beer with different labels. Beer enthusiasts surmise that certain batches of Sam Adams – particularly the Oktoberfest – tasted a bit different (and not for the better) on UntamedBeer, the Northern Brewer forum, and BeerAdvocate.      

I don’t doubt that there are obsessive quality control measures in place at Sam Adams. After all, a QC rep conducts 20,000 draft quality audits for freshness each year. Yet, I wonder if they’ve gone the way of Budweiser and started sourcing their ingredients differently? Or perhaps it’s all in the water of a new facility. We may never know for sure. For now, we’re just left with lingering doubts. We cling to past memories of Sam Adams and hope that it’s not true… that the blandness that has become Sam Adams has not made it into “the Budweiser of Craft Beer.”

There are a number of brewpubs across America -- mostly attached to shopping malls -- but we recently spoke with Dave Collins, brewmaster of the Syracuse, NY location, who has been making some really neat behind-the-scenes videos on YouTube. He's a guy who can really expound upon the science behind beer with a passion that's infectious.

In this EXCLUSIVE SaveOnBrew interview, you'll learn what a "tongue blaster" is (not what you may think!), what sort of mistakes rookies in brewing school make, and what a typical day working at a brewery is really like (HINT: Multi-tasking!)

SaveOnBrew: What are the most popular beers at Gordon Biersch and why?

Dave Collins:  Our most popular standard beers are the Marzen and the Golden Export.  The Marzen has great malt sweetness with notes of caramel and bready biscuit/graham cracker character and just enough bitterness to clear that residual sugar off of the palate.  The Golden Export is what I call a 'bridge beer'.  It is the lightest in flavor of all the beers we make, but being a beer that is all malt (with no corn or rice adjunct) means it is a more full-flavored beer than the macro-produced beers of this style, and it is also more 'true' to the Golden Export style as prescribed by the BJCP.  If someone likes light beers, it is easy to fit them on an Export.  It is a very easy-drinking, lighter lager.

SOB: We truly believe beer is the new wine and is quickly becoming the drink of choice to pair with food. Do you have any favorite food/beer pairings at Gordon Biersch?

DC:  Beer and food pairings are endless really.  The Hefeweizen is a great beer to drink with any white fish dish.  It has a citrus character that matches up well.  If I’m in the mood for a burger or steak, though, it’s really nice to have a Schwarz beer next to me.  The grilled/smoky/caramelized notes of cooked meat blends great with the slightly smoky/roasted notes of the beer.

SOB: What ingredients or brew processes make a good ‘session’ beer?

DC:   Beer is about balance to me.  Beers like the Marzen have just enough of a malty character and just enough bitterness that it doesn’t over-power your palate.  When a beer has too much bitterness or is just too sweet, it is what I call a 'tongue-blaster.' That does not make it very session-able.  Also, lower alcohol beers are better for an all-day kind of drink.

SOB: Gordon Biersch operates in 20 different states.* Obviously, there must be standard procedures to follow to keep your beers in line with Reinheitsgebot and also to maintain the same taste standards set by the company. Is there room for creativity and the development of new beers in your Syracuse facility?

DC:  The house recipes are standard, but it’s up to the individual brewers to uphold the quality end and to use the right amounts of each ingredient to achieve alcohol contents/the right color/and the right IBU (international bittering unit.)

I am allotted time to do what they call 'Brewer’s Select,' which are beers of my own design.  Recently I did a strong Pale Ale that went over well.  Really, recipe development is where some people struggle, but as long as you know what flavor you can get from a malt variety and what  beer it would go well in, then half the battle is over.

The hops are a different animal, though. Each hop variety has different essential oil. Oil contents break down to 4 large groups (humulene, mycrene, caryophyllyne, farnesene) that encompass break-down components such as:  Citrus/grapefruit/mango/pineapple flavors... or they could taste like pine needle/cedar wood/ spicy/peppery /evergreen... or just earthy/grassy. Some flavors are still being described. That all has to do with where the hops are grown and how their essential oils develop. It’s amazing that one plant can create so many flavors.

Some newer hops being grown in New Zealand have oils that smell and taste like sauvignon blanc grapes or gooseberry and/or herbal teas.  So deciding on hops can be a real fun challenge.  Brewing to the Reinheitsgebot is a fun challenge too. If I want to create a beer that has subtle notes of berries I can try to manipulate the yeast to create certain esters and/or pick the right hops and use them at the right point of the boil. 

SOB: We recently talked about the ‘decline of brewing’ in Germany. One of the theories out there is that Reinheitsgebot has limited the explosion of craft beer in Germany. What’s your view?

DC:  Every beer has a place.  People will always enjoy German styles of beer, but I’m excited that people are branching out and trying new things.  The Reinheitsgebot is no longer law there, but it’s more of a guideline.  I’m sure you know the German people can be kind of stubborn, and the German brewers over there are even more so. Again, I see it as a challenge. If I want to make a pear flavored beer I can try to pick the right hop profile to create a pineapple/citrus note that could blend with a green apple character produced by over-pitching and stressing yeast out to create a beer that tastes like pears with no actual pear added.  If you are not creative, you may not last long in this industry.  So I just have fun with it.

SOB: What advantage can a homebrewer get from attending a Brewmasters School, as you did?

DC:  A. Lot.  I had two years of structured classroom learning/training, along with a Teaching Brewery on the side.  If you are going to make mistakes, that is the place to do it, so everyone can learn.  Believe me, people made mistakes there -- such as dropping a man-way door into a finished fermenter full of about 9 barrels of beer! The chemistry, microbiology, physics, and technology of brewing is important if you are going to be a professional, and all that and more was covered at my school.

SOB: We imagine that being a brewmaster is a bit like being a mad scientist at times. Tell us about the best and worst batches of beer you’ve ever made.

DC:  One of the worst ideas we ever had was right before brew school ever started my brother and I made a pumpkin ale and tried to add flavor by adding pumpkin pieces to the fermenter and pouring the fresh wort (beer is called wort before its fermented, pronounced 'wert') over them.  A week later, we opened the bucket to find white mold growing in our beer… needless to say, we didn’t drink it!  

I’ve made a really nice peanut butter porter with peanut butter powder at home before, and it turned out amazing.  It had a big chocolate flavor then finished with a peanut butter aftertaste.  It was like drinking an alcoholic Reese’s.

SOB: Tell us about the first time you tasted a beer that really knocked your socks off.

DC:  Actually one of the first beers that really snagged me was made by Allagash, but I had it at a bar called House of Beer down in Orlando about 5 years ago.  It was some kind of Belgian style beer that was aged in bourbon oak.  I loved that beer and I think it loved me. Hah!

SOB: Take us through a typical work day. What sort of tasks are you doing from start to finish?

DC:  Wow, haha, depends on the day!  A brew day I guess is the thing everyone thinks about, so I won’t go into filtering, and all that other stuff.  I start by milling about 10-15 bags of grain in different amounts of different types of barley grain for different beer styles. 

It takes about 4 minutes to get a bag milled; so while that’s happening, I heat up the water to the proper mash-in temp. Then I finish cleaning a fermenter, so that it will be ready to receive wort.  

Next, I mash in the grain and do multiple step raises for the grain temps.  

I pump the grain to the Lauter Tun and start the Vorlauf, while I clean out the mash tun/kettle. When the wort that is vorlaufing looks clear, I run it back into the Kettle until I hit the right gravity/volume. 

Then, while that’s coming to a boil, I empty out my Lauter tun and shovel the grain into big bins that I give to a farmer, so he can feed his pigs and cows with the spent grain. 

Then I do my hop additions, whirlpool the protein and hop trub out of solution as best I can, pump the wort through a heat exchanger that I clean / hold with sanitizer that morning. 

It goes into a fermenter, I pitch yeast, and then I clean everything up really well and refill my water tanks for the next brew day.

SOB: If we were in Syracuse for just 24 hours, what would you recommend a beer lover do to experience the best of the city?

DC:  Stop by GB for lunch, try to go to Middle Ages Brewery for a tour, and hit up Empire Brewpub  for dinner… then back to GB for late night beers.  BAM, solid beer day!

http://www.youtube.com/watch?v=73L7_8Ze2As

*States Where You Can Find A GB Brewpub: AZ, CA, CO, DC, FL, GA, HI, IL, KS, KY, LA, MD, MO, NV, NY, OH, SC, TX, VA, WA

Well, except for an ice-cold beer at said ball game on a warm, sunny day!

In our travels, we’ve found that there are good MLB stadium owners… and bad ones. In this SaveOnBrew exclusive report, we look at the best and worst stadiums for beer prices and craft beer selection. We also reminisce about one of the most "awesome" (or "disastrous") promotions in MLB history, depending on how you look at it!

Beer Prices: The Best & Worst Beer Revealed

This year, the cheapest beers can be found at:

• Angels / Stadium of Anaheim – 28 cents/ounce; $4.50/beer
• Diamond Backs / Chase Field – 29 cents/ounce; $4/beer
• Rangers / Ballpark in Arlington – 31 cents/ounce; $5/beer

Other stadiums with prices that fall below the industry average (of 41 cents/oz) include:

• Twins
• As
• Pirates
• Indians
• Brewers
• Rockies
• Phillies
• Astros
• Marlins
• Dodgers
• Orioles
• Padres

We commend the Indians, the Marlins and the Rangers stadium owners for significantly lowering the cost of their beers this year by 10 cents per ounce. While this may not seem like a vast sum of money, it’s the difference between paying $5 or $6.50 per beer – and that does add up. The Rangers’ stadium upped the size of the cup, so thirsty baseball fans can enjoy four more ounces per sitting – which means less trips to the concessions stand.

On the other hand, the most expensive beers can be found at:

• Boston Red Sox / Fenway Park – 60 cents/ounce; $7.25/beer
• St. Louis Cardinals / Busch Stadium – 56 cents/ounce; $6.75/beer
• San Francisco Giants / AT&T Park – 56 cents/ounce; $6.75/beer

Other stadiums harboring overpriced brew (45 cents/ounce or more) include:

• Mariners
• Blue Jays
• Nats
• Reds
• Mets
• Braves
• Cubs
• Yankees

Not only are the worst stadiums charging more than double for their beers, but a few chief offenders tried to slip one past consumers this year with dramatic price hikes on suds. For instance, AT&T Park (home of the Giants) increased their prices by 17 cents per ounce. At the same time, they went from serving in a 16 oz cup to a 12 oz cup at an attempt to mask the drastic price increase. So you might think, “Oh, last year I paid $6.25 and this year it’s $6.75.” However, if they’d kept the same cup size, you’d see the cost of your beer go from $6.25 to $9 per beer. (Treachery, isn’t it?!)

Other stadiums on our “bad list” include the Nats (who increased the price by 11cents/ounce) and the Mariners (who increased the price by 12 cents/ounce and decreased the cup size from 16 to 12 ounces to mask the true price difference.)

Note: If you missed it, you can check out our 2013 MLB Stadium Beer Price Report infographic here.

Also, click here to see last year’s infographic if you’d like to do your own comparisons.

Craft Beer Selection: Winners & Losers

Last year, we talked about some of the best MLB stadiums for craft beer lovers. Many stadiums got hip to the craft beer movement and began offering brew from Stone, Dogfish Head, Anchor, and Victory, for example. New offerings for 2013 include:

• Detroit Tigers – Beer from local Michigan brewers like Bell’s, Founders, New Holland and Atwater
• STL Cardinals – Beer from Schlafly, Urban Chestnut, New Belgium & Sam Adams
• Pirates – New line of Rivertowne Brewing Company beers on tap
• Nats & Orioles – Flying Dog Brewery beers – including cask-conditioned brew
• Dodgers – Angel City Brewing, Sam Adams, Firestone Walker & Fireman’s Brew available

This year, there’s been a lot of buzz about MLB stadiums that missed the mark. Blogger Amanda Rykoff started the clamor when she noticed that the Yankee Stadium’s new “craft beer corner” featured Blue Moon, Leinenkugel, Batch 19, and Crispin brews. Not only is Crispin a cider, not a beer… but all the other brews are owned by MillerCoors -- "with roots in Minneapolis, home of the Yankee-hating Twins,” notes NPR.

“To call them ‘craft beers’ is nonsense and insulting,” Rykoff remarked in her post. “Real beer drinkers know better, but countless numbers of fans will gladly shell out $12 for an overrated beer being marketed as a specialty brew…. Once again, the Yankees have figured out yet another way to charge a superior price for an inferior product.” YIKES!

Cheap Beer Promotions at MLB Stadiums: Good or Bad Idea?

Stadium owners are desperate to fill seats early in the season. Fenway Park toyed with lowering prices -- for the month of April, at least. “We’re looking for ways to fill the ballpark, and hopefully this will help,” Red Sox chief operating officer Sam Kennedy told the Boston Globe. He added that they thought the buy-one-get-one hot dogs, free kids’ meals and 12 oz beers for $5 would be “an appropriate gesture” to say “thank you” to patrons. At face value, one might be tempted to hit up an April game to enjoy the “$2.25 off” special on beer.

But, not surprisingly, many fans responded with outrage that Fenway Park only extended the price drop for the season’s opening month. “I would rather them do nothing,” one commenter wrote to WEEI sports radio. “Hey Sox brass, you guys are deplorable,” wrote another commenter at Boston.com. “It costs a family of four approx. $240 to go to a game at Fenway, so now you’re going to be ‘generous’ – for April ONLY, how thoughtful! – and it will only cost the family of four $225.”

Once upon a time, there was one heck of a beer promotion at a major league baseball game. Unfortunately, it ended rather disastrously! On June 4^th, 1974, the Cleveland Indians’ stadium ran a “10 Cent Beer Night” promotion. To put things in perspective, this was down from the usual price of 65 cents per beer. Late newscaster Tim Russert (then a college student) attended the game. “I went with $2 in my pocket,” he said. “You do the math!”

The stadium had held a Nickel Beer Night in 1971 without incident, so this similar promo seemed like a good way to fill the stands for the Indians vs. Rangers game – and it did draw twice the number of expected attendees. The only problem was that the Rangers had trounced the Indians 3-0 and the teams had gotten into an ugly scrum at their last meeting in Texas, which rubbed some Cleveland fans raw.

Most fans showed up to the game loaded or stoned already. As the game progressed, things got ugly. The six-beer-limit was impossible to enforce and the 10-cent beer poured freely. The Rangers took an early 5-1 lead, which somehow encouraged hordes of fans to get naked. A woman flashed her breasts to the crowd from on-deck circle and tried to kiss the umpire, a naked man ran out to second base, and a father/son combo mooned the audience. Ranger Mike Hargrove (who would later go on to win the 1995 and 1997 World Series) was pelted with hot dogs and spit upon -- just narrowly missing a full gallon of Thunderbird hurled his way. Lit firecrackers were tossed down into the Rangers’ bull-pen.

The Indians responded to the demands of their unruly fans and tied the game 5-5 by the 9^th inning, with a guy on second base poised to score the winning run. A riled-up fan ran out onto the field to steal the hat of Jeff Burroughs. In the surprise melee, the outfielder tripped and fell – which prompted the entire team of Rangers to storm the field with baseball bats, thinking their teammate had been attacked.

Hundreds of drunken fans stormed the Rangers. The Indians’ manager ordered the team to help defend the Rangers from the insurgent mob, but it was too late. Everything from cups, coins and batteries, to rocks, aluminum folding chairs and hot dogs pelted the players.

Umpire crew chief Nestor Chylak said the fans were “uncontrollable beasts” and added, “The last time I saw animals like that was in the zoo.” Finally, the Cleveland Police Department secured the scene and the game was forfeited to the Rangers.*

The Bottom Line: So… it seems that beer promotions at MLB Games are an insult to fans and a dangerous gamble, at best. Perhaps some of us should just shop for the cheapest beer prices at SaveOnBrew, stay home, and yell at the TV.

*Side Note: The rioting didn’t stop greedy stadium owners from trying the cheap beer ploy again. They ran another 10-cent beer night on July 18^th, 1974 – this time, with a strictly-enforced two beer limit. The night went without a hitch. It’s been almost 40 years… can fans be trusted for a cheap beer promotion again? Or perhaps the better question is: Will stadium owners ever be so desperate for attendance again?