There’s a particular pride that we get from making our own stuff. A lot of people say it is a sense of accomplishment, but I think it’s more than that. The real pride comes from a sense of having created. The creative urge is a pretty significant aspect of being human. We want to mold our world, change it. It’s at some level just a way of saying, “I was here and I did something.” This episode focuses on some people taking pride in beer they have made themselves.
Listen to this episode
Show notes and Story Links
Some UMES students wanted to incorporate brewing into their project about opening a brewery and visited Xtreme Brewing to get some help. Although that might seems like a no-brainer, we all know of breweries that were opened by people with little brewing experience or knowledge. Of course, there’s nothing wrong with noticing that the craft beer industry is growing and wanting to get in on it, but there is something to be said for having a ground up sense of the process.
Doug and I also talk about the difficulties some English brewers are having getting their hands on popular American hops. This can bring new hops to the fore, but also it is an opportunity to experiment with malts, herbs and spices that can have an effect on the beer. As we’ve pointed out previously, the Ancient Ales series by Dogfish Head are kind of an experiment to look at the different approaches to beer over the millennia.
Other stories include the minor skirmishes at better bars and restaurants to separate independent craft beer from corporate beer, whether Budweiser really will make it to Mars, and the beer industry’s growth over and about 6,000 breweries.
The University of Maryland Eastern Shore has one of the premier hospitality management programs in the region, but being the best means staying on top of trends. When it comes to food and beverage the rising trend is the brewpub, a return to a time when taverns made their own house beers.
“The beer industry has been too hop-centric for several years,” Hughes told the drinks business. “What we’re starting to see now is more brewers experimenting with traditional flavourings like malted barley.” Hops have dominated the craft brewing for nearly a decade, but a combination of high demand and new agricultural advances could mean that the crop’s reign is coming to an end.
At some point over the next few weeks, kegs of Founders will kick at Pizzeria Paradiso, and bottles of Wicked Weed will run out of stock. And when they do, Paradiso’s four Washington-area locations – Georgetown, Dupont Circle, Alexandria and Hyattsville – will never sell another drop.
Like it or not, humanity won’t be able to live on Earth forever. If we don’t wipe out our own species by the time we figure out where to go, we’ll eventually have to shove off of the planet and head elsewhere.
2017 was a strong year for the American craft beer movement according to a new year-end report from the Brewers Association. The Brewers Association (BA), the not-for-profit trade association dedicated to small and independent brewers – and publishers of CraftBeer.com – released its annual year-end report recapping the segment’s growth along with highlights of the beer industry in 2017.