#the nalley valley

[vintage-tech]

My move is complete as of 8am this morning. Now to put a metric shit-ton of stuff away...

[wineanddinosaur]

We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019)

In the beer world, the last 12 months held celebration, controversy, and success. Some stories made us smile, and others made us shake our heads. This year was one of brewery openings, closings, mergers, and acquisitions. Thousands of new beers were brewed; some contained no alcohol; some contained more pastries than a small bakery; some weren’t beer at all, but hard seltzer.

We recently asked a group of brewers to play prognosticator about the new year, and they offered predictions on pale ales, hard seltzers, smoked beers, and more. But before the book on 2019 closes, why not take a look back at the industry’s happenings over the last year?

Below, an opinionated bunch of brewers and beer industry pros from across the U.S. (and one guest brewer in England) sum up the year in beer.

“We hit peak lactose. Pastry stouts, gloopy haze bombs, breakfast juice sours — all seem to be in an arms race to be the sweetest and least beer-flavored drink possible. I hope 2020 is the turning point in that trend.” — Nick Weber, Head Brewer, Fortnight Brewing, Cary, NC

“The 12-ounce bottle officially died this year. The 16-ounce can is like the virtue signal for hype beer, and every major brewery, big and small, has started switching over to cans to signal to consumers that they’re cool kids, too. Now you can’t even give away a used bottling line.” — Ethan Buckman, Co-owner and Head Brewer, Stickman Brews, Royersford, PA

“Adjunct beers continued to get weirder and just downright absurd. I’m talkin’ Fruit Gushers, macaroni and cheese, even Lucky Charms. Whether it was out of creativity or a need to stand out, I believe the industry is starting to remind itself of the value of some of the more traditional beer styles. With that, I think we’ll start to see a resurgence of those beer styles in the coming years, or at least I hope we do.” — Kyle Gonzales, NYC Field Marketing, Brooklyn Brewery, Brooklyn, NY

“Brewers finally embraced the traditional ingredients of kölsch: lactose, three fruit varieties, Tahitian vanilla beans, and Sabro hops. OK Boomer.” — Trevor Williams, Co-owner and Brewmaster, Hoof Hearted Brewing, Marengo, OH

“As the craft-beer scene is evolving, we’re seeing breweries near us devoting time, energy, and finances toward personal interests, and in doing so putting out less New England-style IPAs and more lagers and wild-fermented beers. Brewers were more willing to grow their sour programs by adding foeders, or invest in lagering tanks rather than chase what might sell the fastest and easiest.” — Morgan Clark Snyder, Owner and Head Brewer, Buttonwoods Brewery, Cranston, RI

“I think 2019 was a year of collaboration — both between breweries and with the combination of experimentation and refinement in the beer industry. We saw a return and resurgence of traditional styles, while continuing the expansion of new creative combinations and techniques.” — Rachel Nalley, Head Brewer, TT’s Brewery & BBQ, Spokane Valley, WA

“There was a start of breweries seeking ways to reach new and more diverse audiences, focusing efforts on bringing more folks into the fold and having greater ethnic diversity represented at beer events and within breweries themselves. I hope it continues in 2020. Following the success and reach of events like Fresh Fest Beer Fest and the work of groups like Beer Kulture, I’d like to see craft beer become a crowded table full of faces that represent a wide variety of races, genders, and backgrounds.” — Jeremy Danner, On-Premise Specialist and Brand Ambassador, 4 Hands Brewing Company, St. Louis, MO

“Every year has its throwaway trend, but this year it is apparently extra special. 2019 will be remembered as the year of hard seltzer. You should give it a try. Really. However, if you’re the highly suggestible type, you already have. Because you saw some buff dude or cute girl doing it on Instagram. You go tiger. Avoid posting any pics yourself. … You won’t be proud of them in a couple years. Or in one year. Admittedly, it’s likely the perfect drink for people whose best night of their lives was prom.” — Greg Koch, Co-founder, Stone Brewing; “The Arrogant Bastard” & “Chief Executive Omnipotent,” Arrogant Consortia, Escondido, CA

“The mortality of what we’ve known as ‘craft beer,’ and the beginning of something entirely new. Watching brewers jump into the hard seltzer game and beyond is a sign that the contingent known as craft beer has now become just another alcoholic commodity representing popular culture.” — Brian Strumke, Founder and Brewer, Stillwater Artisanal (Contract Brand)

“Brewers started truly noticing and trying to focus on health and its different aspects. Whether it be the trend of hard seltzers and low-calorie and nonalcoholic offerings, talking about making mental health and self-care a priority for their staff and the beer community as a whole, and making a bigger push toward social responsibility and inclusion, and to stand up against hate and bullies.” — Libby Crider, Co-owner, 2nd Shift Brewing, St. Louis, MO

“As a means of differentiation in an increasingly crowded market, more brewers broadened and blurred the lines in how they’re defining their operations, and what it means to be a brewery.” — David Gonzales, Director of Brewing Operations, Lost Worlds Brewing Company, Cornelius, NC

“Craft’s growth slowdown, the introduction of other beer-adjacent products (you didn’t think I wouldn’t mention seltzer, did ya?), and shifting consumer preferences have cemented that this year was the end of [an] era, and that the next star breweries’ values will be derived by how they deliver beer, and their experience, to their drinkers. We’ll see a lot of surprising M&A (both companies involved and valuations) in the next five years, and we’ll realize the paradigm shift that happened this year directly caused those surprises.” — John Dantzler, Co-founder, Torch & Crown Brewing Company, New York, NY

“I’ve never seen, or perhaps it just wasn’t publicized as much, as many restructures, downsizes, or layoffs as I’ve seen this year. Beer companies have to look at being lean in the right way to manage risk, and it appears restructuring the company is the preferred method.” — Tim Matthews, VP of Global Brewing, CANarchy Craft Brewery Collective, Longmont, CO

“Craft malt finally arrived in the national beer conversation, shedding some of the (unfounded, mostly) reputation for inconsistency. In Oregon and the Pacific Northwest, we have an abundance of craft maltsters to work with, all of whom make terrific malt and are built to scale up. In the last couple weeks alone, two different farmers/aspiring maltsters came in looking to make connections. More brewers opting in helped the maltsters compete on price; industry and academic gatherings of said experts filled up across the country; and consumers started finally paying more attention to the freshness, locality, and pleasing sense of variety that craft malt can deliver (which is the point, remember?). It’s about time. If a brewery is willing to plunk down $26 a pound for imported aroma hops but not part with a red cent more for locally grown, locally malted heirloom barley — the backbone of beer — to quote Gene Ween, ‘somethin’ ain’t right.’” — Christian DeBenedetti, Founder and Head Brewer, Wolves & People Farmhouse Brewery, Newberg, OR

“From scandals to lawsuits and crazy buyouts — all of it blasted across rapidly growing beer gossip accounts — this was the year of drama. Maybe beer has always been insane, but social media is here to make sure every single person knows everything everyone has done wrong. A short recap of 2019: the stupid ‘corntroversy’ between MillerCoors and [ABI]; an absurd amount of sexist, racist, and homophobic labels, posts, and emails (what year is it again?); the settlement of the Tracy Evans and Founders lawsuit; the Brewbound podcast with Chris Furnari taking aim at female beer influencers; BrewDog’s stolen marketing ideas scandal; Reckless Brewing and its really cringy black lager post; that weird IPA bowl. Dogfish Head merging with Sam Adams; the acquisition of New Belgium; Ballast Point is craft again — just kidding! — is sold again to some random investors; blah blah blah, something about Golden Road. Can everyone just calm down in 2020?” — Megan Stone, Guest Brewer, Laine Brew Co, Brighton, England

The article We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019) appeared first on VinePair.

source https://vinepair.com/articles/15-best-worst-2019-beer-trends/

[delfinamaggiousa]

We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019)

In the beer world, the last 12 months held celebration, controversy, and success. Some stories made us smile, and others made us shake our heads. This year was one of brewery openings, closings, mergers, and acquisitions. Thousands of new beers were brewed; some contained no alcohol; some contained more pastries than a small bakery; some weren’t beer at all, but hard seltzer.

We recently asked a group of brewers to play prognosticator about the new year, and they offered predictions on pale ales, hard seltzers, smoked beers, and more. But before the book on 2019 closes, why not take a look back at the industry’s happenings over the last year?

Below, an opinionated bunch of brewers and beer industry pros from across the U.S. (and one guest brewer in England) sum up the year in beer.

“We hit peak lactose. Pastry stouts, gloopy haze bombs, breakfast juice sours — all seem to be in an arms race to be the sweetest and least beer-flavored drink possible. I hope 2020 is the turning point in that trend.” — Nick Weber, Head Brewer, Fortnight Brewing, Cary, NC

“The 12-ounce bottle officially died this year. The 16-ounce can is like the virtue signal for hype beer, and every major brewery, big and small, has started switching over to cans to signal to consumers that they’re cool kids, too. Now you can’t even give away a used bottling line.” — Ethan Buckman, Co-owner and Head Brewer, Stickman Brews, Royersford, PA

“Adjunct beers continued to get weirder and just downright absurd. I’m talkin’ Fruit Gushers, macaroni and cheese, even Lucky Charms. Whether it was out of creativity or a need to stand out, I believe the industry is starting to remind itself of the value of some of the more traditional beer styles. With that, I think we’ll start to see a resurgence of those beer styles in the coming years, or at least I hope we do.” — Kyle Gonzales, NYC Field Marketing, Brooklyn Brewery, Brooklyn, NY

“Brewers finally embraced the traditional ingredients of kölsch: lactose, three fruit varieties, Tahitian vanilla beans, and Sabro hops. OK Boomer.” — Trevor Williams, Co-owner and Brewmaster, Hoof Hearted Brewing, Marengo, OH

“As the craft-beer scene is evolving, we’re seeing breweries near us devoting time, energy, and finances toward personal interests, and in doing so putting out less New England-style IPAs and more lagers and wild-fermented beers. Brewers were more willing to grow their sour programs by adding foeders, or invest in lagering tanks rather than chase what might sell the fastest and easiest.” — Morgan Clark Snyder, Owner and Head Brewer, Buttonwoods Brewery, Cranston, RI

“I think 2019 was a year of collaboration — both between breweries and with the combination of experimentation and refinement in the beer industry. We saw a return and resurgence of traditional styles, while continuing the expansion of new creative combinations and techniques.” — Rachel Nalley, Head Brewer, TT’s Brewery & BBQ, Spokane Valley, WA

“There was a start of breweries seeking ways to reach new and more diverse audiences, focusing efforts on bringing more folks into the fold and having greater ethnic diversity represented at beer events and within breweries themselves. I hope it continues in 2020. Following the success and reach of events like Fresh Fest Beer Fest and the work of groups like Beer Kulture, I’d like to see craft beer become a crowded table full of faces that represent a wide variety of races, genders, and backgrounds.” — Jeremy Danner, On-Premise Specialist and Brand Ambassador, 4 Hands Brewing Company, St. Louis, MO

“Every year has its throwaway trend, but this year it is apparently extra special. 2019 will be remembered as the year of hard seltzer. You should give it a try. Really. However, if you’re the highly suggestible type, you already have. Because you saw some buff dude or cute girl doing it on Instagram. You go tiger. Avoid posting any pics yourself. … You won’t be proud of them in a couple years. Or in one year. Admittedly, it’s likely the perfect drink for people whose best night of their lives was prom.” — Greg Koch, Co-founder, Stone Brewing; “The Arrogant Bastard” & “Chief Executive Omnipotent,” Arrogant Consortia, Escondido, CA

“The mortality of what we’ve known as ‘craft beer,’ and the beginning of something entirely new. Watching brewers jump into the hard seltzer game and beyond is a sign that the contingent known as craft beer has now become just another alcoholic commodity representing popular culture.” — Brian Strumke, Founder and Brewer, Stillwater Artisanal (Contract Brand)

“Brewers started truly noticing and trying to focus on health and its different aspects. Whether it be the trend of hard seltzers and low-calorie and nonalcoholic offerings, talking about making mental health and self-care a priority for their staff and the beer community as a whole, and making a bigger push toward social responsibility and inclusion, and to stand up against hate and bullies.” — Libby Crider, Co-owner, 2nd Shift Brewing, St. Louis, MO

“As a means of differentiation in an increasingly crowded market, more brewers broadened and blurred the lines in how they’re defining their operations, and what it means to be a brewery.” — David Gonzales, Director of Brewing Operations, Lost Worlds Brewing Company, Cornelius, NC

“Craft’s growth slowdown, the introduction of other beer-adjacent products (you didn’t think I wouldn’t mention seltzer, did ya?), and shifting consumer preferences have cemented that this year was the end of [an] era, and that the next star breweries’ values will be derived by how they deliver beer, and their experience, to their drinkers. We’ll see a lot of surprising M&A (both companies involved and valuations) in the next five years, and we’ll realize the paradigm shift that happened this year directly caused those surprises.” — John Dantzler, Co-founder, Torch & Crown Brewing Company, New York, NY

“I’ve never seen, or perhaps it just wasn’t publicized as much, as many restructures, downsizes, or layoffs as I’ve seen this year. Beer companies have to look at being lean in the right way to manage risk, and it appears restructuring the company is the preferred method.” — Tim Matthews, VP of Global Brewing, CANarchy Craft Brewery Collective, Longmont, CO

“Craft malt finally arrived in the national beer conversation, shedding some of the (unfounded, mostly) reputation for inconsistency. In Oregon and the Pacific Northwest, we have an abundance of craft maltsters to work with, all of whom make terrific malt and are built to scale up. In the last couple weeks alone, two different farmers/aspiring maltsters came in looking to make connections. More brewers opting in helped the maltsters compete on price; industry and academic gatherings of said experts filled up across the country; and consumers started finally paying more attention to the freshness, locality, and pleasing sense of variety that craft malt can deliver (which is the point, remember?). It’s about time. If a brewery is willing to plunk down $26 a pound for imported aroma hops but not part with a red cent more for locally grown, locally malted heirloom barley — the backbone of beer — to quote Gene Ween, ‘somethin’ ain’t right.’” — Christian DeBenedetti, Founder and Head Brewer, Wolves & People Farmhouse Brewery, Newberg, OR

“From scandals to lawsuits and crazy buyouts — all of it blasted across rapidly growing beer gossip accounts — this was the year of drama. Maybe beer has always been insane, but social media is here to make sure every single person knows everything everyone has done wrong. A short recap of 2019: the stupid ‘corntroversy’ between MillerCoors and [ABI]; an absurd amount of sexist, racist, and homophobic labels, posts, and emails (what year is it again?); the settlement of the Tracy Evans and Founders lawsuit; the Brewbound podcast with Chris Furnari taking aim at female beer influencers; BrewDog’s stolen marketing ideas scandal; Reckless Brewing and its really cringy black lager post; that weird IPA bowl. Dogfish Head merging with Sam Adams; the acquisition of New Belgium; Ballast Point is craft again — just kidding! — is sold again to some random investors; blah blah blah, something about Golden Road. Can everyone just calm down in 2020?” — Megan Stone, Guest Brewer, Laine Brew Co, Brighton, England

The article We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019) appeared first on VinePair.

source https://vinepair.com/articles/15-best-worst-2019-beer-trends/

source https://vinology1.wordpress.com/2019/12/30/we-asked-15-beer-pros-how-will-the-year-in-beer-be-remembered-2019/

[johnboothus]

We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019)

In the beer world, the last 12 months held celebration, controversy, and success. Some stories made us smile, and others made us shake our heads. This year was one of brewery openings, closings, mergers, and acquisitions. Thousands of new beers were brewed; some contained no alcohol; some contained more pastries than a small bakery; some weren’t beer at all, but hard seltzer.

We recently asked a group of brewers to play prognosticator about the new year, and they offered predictions on pale ales, hard seltzers, smoked beers, and more. But before the book on 2019 closes, why not take a look back at the industry’s happenings over the last year?

Below, an opinionated bunch of brewers and beer industry pros from across the U.S. (and one guest brewer in England) sum up the year in beer.

“We hit peak lactose. Pastry stouts, gloopy haze bombs, breakfast juice sours — all seem to be in an arms race to be the sweetest and least beer-flavored drink possible. I hope 2020 is the turning point in that trend.” — Nick Weber, Head Brewer, Fortnight Brewing, Cary, NC

“The 12-ounce bottle officially died this year. The 16-ounce can is like the virtue signal for hype beer, and every major brewery, big and small, has started switching over to cans to signal to consumers that they’re cool kids, too. Now you can’t even give away a used bottling line.” — Ethan Buckman, Co-owner and Head Brewer, Stickman Brews, Royersford, PA

“Adjunct beers continued to get weirder and just downright absurd. I’m talkin’ Fruit Gushers, macaroni and cheese, even Lucky Charms. Whether it was out of creativity or a need to stand out, I believe the industry is starting to remind itself of the value of some of the more traditional beer styles. With that, I think we’ll start to see a resurgence of those beer styles in the coming years, or at least I hope we do.” — Kyle Gonzales, NYC Field Marketing, Brooklyn Brewery, Brooklyn, NY

“Brewers finally embraced the traditional ingredients of kölsch: lactose, three fruit varieties, Tahitian vanilla beans, and Sabro hops. OK Boomer.” — Trevor Williams, Co-owner and Brewmaster, Hoof Hearted Brewing, Marengo, OH

“As the craft-beer scene is evolving, we’re seeing breweries near us devoting time, energy, and finances toward personal interests, and in doing so putting out less New England-style IPAs and more lagers and wild-fermented beers. Brewers were more willing to grow their sour programs by adding foeders, or invest in lagering tanks rather than chase what might sell the fastest and easiest.” — Morgan Clark Snyder, Owner and Head Brewer, Buttonwoods Brewery, Cranston, RI

“I think 2019 was a year of collaboration — both between breweries and with the combination of experimentation and refinement in the beer industry. We saw a return and resurgence of traditional styles, while continuing the expansion of new creative combinations and techniques.” — Rachel Nalley, Head Brewer, TT’s Brewery & BBQ, Spokane Valley, WA

“There was a start of breweries seeking ways to reach new and more diverse audiences, focusing efforts on bringing more folks into the fold and having greater ethnic diversity represented at beer events and within breweries themselves. I hope it continues in 2020. Following the success and reach of events like Fresh Fest Beer Fest and the work of groups like Beer Kulture, I’d like to see craft beer become a crowded table full of faces that represent a wide variety of races, genders, and backgrounds.” — Jeremy Danner, On-Premise Specialist and Brand Ambassador, 4 Hands Brewing Company, St. Louis, MO

“Every year has its throwaway trend, but this year it is apparently extra special. 2019 will be remembered as the year of hard seltzer. You should give it a try. Really. However, if you’re the highly suggestible type, you already have. Because you saw some buff dude or cute girl doing it on Instagram. You go tiger. Avoid posting any pics yourself. … You won’t be proud of them in a couple years. Or in one year. Admittedly, it’s likely the perfect drink for people whose best night of their lives was prom.” — Greg Koch, Co-founder, Stone Brewing; “The Arrogant Bastard” & “Chief Executive Omnipotent,” Arrogant Consortia, Escondido, CA

“The mortality of what we’ve known as ‘craft beer,’ and the beginning of something entirely new. Watching brewers jump into the hard seltzer game and beyond is a sign that the contingent known as craft beer has now become just another alcoholic commodity representing popular culture.” — Brian Strumke, Founder and Brewer, Stillwater Artisanal (Contract Brand)

“Brewers started truly noticing and trying to focus on health and its different aspects. Whether it be the trend of hard seltzers and low-calorie and nonalcoholic offerings, talking about making mental health and self-care a priority for their staff and the beer community as a whole, and making a bigger push toward social responsibility and inclusion, and to stand up against hate and bullies.” — Libby Crider, Co-owner, 2nd Shift Brewing, St. Louis, MO

“As a means of differentiation in an increasingly crowded market, more brewers broadened and blurred the lines in how they’re defining their operations, and what it means to be a brewery.” — David Gonzales, Director of Brewing Operations, Lost Worlds Brewing Company, Cornelius, NC

“Craft’s growth slowdown, the introduction of other beer-adjacent products (you didn’t think I wouldn’t mention seltzer, did ya?), and shifting consumer preferences have cemented that this year was the end of [an] era, and that the next star breweries’ values will be derived by how they deliver beer, and their experience, to their drinkers. We’ll see a lot of surprising M&A (both companies involved and valuations) in the next five years, and we’ll realize the paradigm shift that happened this year directly caused those surprises.” — John Dantzler, Co-founder, Torch & Crown Brewing Company, New York, NY

“I’ve never seen, or perhaps it just wasn’t publicized as much, as many restructures, downsizes, or layoffs as I’ve seen this year. Beer companies have to look at being lean in the right way to manage risk, and it appears restructuring the company is the preferred method.” — Tim Matthews, VP of Global Brewing, CANarchy Craft Brewery Collective, Longmont, CO

“Craft malt finally arrived in the national beer conversation, shedding some of the (unfounded, mostly) reputation for inconsistency. In Oregon and the Pacific Northwest, we have an abundance of craft maltsters to work with, all of whom make terrific malt and are built to scale up. In the last couple weeks alone, two different farmers/aspiring maltsters came in looking to make connections. More brewers opting in helped the maltsters compete on price; industry and academic gatherings of said experts filled up across the country; and consumers started finally paying more attention to the freshness, locality, and pleasing sense of variety that craft malt can deliver (which is the point, remember?). It’s about time. If a brewery is willing to plunk down $26 a pound for imported aroma hops but not part with a red cent more for locally grown, locally malted heirloom barley — the backbone of beer — to quote Gene Ween, ‘somethin’ ain’t right.’” — Christian DeBenedetti, Founder and Head Brewer, Wolves & People Farmhouse Brewery, Newberg, OR

“From scandals to lawsuits and crazy buyouts — all of it blasted across rapidly growing beer gossip accounts — this was the year of drama. Maybe beer has always been insane, but social media is here to make sure every single person knows everything everyone has done wrong. A short recap of 2019: the stupid ‘corntroversy’ between MillerCoors and [ABI]; an absurd amount of sexist, racist, and homophobic labels, posts, and emails (what year is it again?); the settlement of the Tracy Evans and Founders lawsuit; the Brewbound podcast with Chris Furnari taking aim at female beer influencers; BrewDog’s stolen marketing ideas scandal; Reckless Brewing and its really cringy black lager post; that weird IPA bowl. Dogfish Head merging with Sam Adams; the acquisition of New Belgium; Ballast Point is craft again — just kidding! — is sold again to some random investors; blah blah blah, something about Golden Road. Can everyone just calm down in 2020?” — Megan Stone, Guest Brewer, Laine Brew Co, Brighton, England

The article We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019) appeared first on VinePair.

Via https://vinepair.com/articles/15-best-worst-2019-beer-trends/

source https://vinology1.weebly.com/blog/we-asked-15-beer-pros-how-will-the-year-in-beer-be-remembered-2019

[isaiahrippinus]

We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019)

In the beer world, the last 12 months held celebration, controversy, and success. Some stories made us smile, and others made us shake our heads. This year was one of brewery openings, closings, mergers, and acquisitions. Thousands of new beers were brewed; some contained no alcohol; some contained more pastries than a small bakery; some weren’t beer at all, but hard seltzer.

We recently asked a group of brewers to play prognosticator about the new year, and they offered predictions on pale ales, hard seltzers, smoked beers, and more. But before the book on 2019 closes, why not take a look back at the industry’s happenings over the last year?

Below, an opinionated bunch of brewers and beer industry pros from across the U.S. (and one guest brewer in England) sum up the year in beer.

“We hit peak lactose. Pastry stouts, gloopy haze bombs, breakfast juice sours — all seem to be in an arms race to be the sweetest and least beer-flavored drink possible. I hope 2020 is the turning point in that trend.” — Nick Weber, Head Brewer, Fortnight Brewing, Cary, NC

“The 12-ounce bottle officially died this year. The 16-ounce can is like the virtue signal for hype beer, and every major brewery, big and small, has started switching over to cans to signal to consumers that they’re cool kids, too. Now you can’t even give away a used bottling line.” — Ethan Buckman, Co-owner and Head Brewer, Stickman Brews, Royersford, PA

“Adjunct beers continued to get weirder and just downright absurd. I’m talkin’ Fruit Gushers, macaroni and cheese, even Lucky Charms. Whether it was out of creativity or a need to stand out, I believe the industry is starting to remind itself of the value of some of the more traditional beer styles. With that, I think we’ll start to see a resurgence of those beer styles in the coming years, or at least I hope we do.” — Kyle Gonzales, NYC Field Marketing, Brooklyn Brewery, Brooklyn, NY

“Brewers finally embraced the traditional ingredients of kölsch: lactose, three fruit varieties, Tahitian vanilla beans, and Sabro hops. OK Boomer.” — Trevor Williams, Co-owner and Brewmaster, Hoof Hearted Brewing, Marengo, OH

“As the craft-beer scene is evolving, we’re seeing breweries near us devoting time, energy, and finances toward personal interests, and in doing so putting out less New England-style IPAs and more lagers and wild-fermented beers. Brewers were more willing to grow their sour programs by adding foeders, or invest in lagering tanks rather than chase what might sell the fastest and easiest.” — Morgan Clark Snyder, Owner and Head Brewer, Buttonwoods Brewery, Cranston, RI

“I think 2019 was a year of collaboration — both between breweries and with the combination of experimentation and refinement in the beer industry. We saw a return and resurgence of traditional styles, while continuing the expansion of new creative combinations and techniques.” — Rachel Nalley, Head Brewer, TT’s Brewery & BBQ, Spokane Valley, WA

“There was a start of breweries seeking ways to reach new and more diverse audiences, focusing efforts on bringing more folks into the fold and having greater ethnic diversity represented at beer events and within breweries themselves. I hope it continues in 2020. Following the success and reach of events like Fresh Fest Beer Fest and the work of groups like Beer Kulture, I’d like to see craft beer become a crowded table full of faces that represent a wide variety of races, genders, and backgrounds.” — Jeremy Danner, On-Premise Specialist and Brand Ambassador, 4 Hands Brewing Company, St. Louis, MO

“Every year has its throwaway trend, but this year it is apparently extra special. 2019 will be remembered as the year of hard seltzer. You should give it a try. Really. However, if you’re the highly suggestible type, you already have. Because you saw some buff dude or cute girl doing it on Instagram. You go tiger. Avoid posting any pics yourself. … You won’t be proud of them in a couple years. Or in one year. Admittedly, it’s likely the perfect drink for people whose best night of their lives was prom.” — Greg Koch, Co-founder, Stone Brewing; “The Arrogant Bastard” & “Chief Executive Omnipotent,” Arrogant Consortia, Escondido, CA

“The mortality of what we’ve known as ‘craft beer,’ and the beginning of something entirely new. Watching brewers jump into the hard seltzer game and beyond is a sign that the contingent known as craft beer has now become just another alcoholic commodity representing popular culture.” — Brian Strumke, Founder and Brewer, Stillwater Artisanal (Contract Brand)

“Brewers started truly noticing and trying to focus on health and its different aspects. Whether it be the trend of hard seltzers and low-calorie and nonalcoholic offerings, talking about making mental health and self-care a priority for their staff and the beer community as a whole, and making a bigger push toward social responsibility and inclusion, and to stand up against hate and bullies.” — Libby Crider, Co-owner, 2nd Shift Brewing, St. Louis, MO

“As a means of differentiation in an increasingly crowded market, more brewers broadened and blurred the lines in how they’re defining their operations, and what it means to be a brewery.” — David Gonzales, Director of Brewing Operations, Lost Worlds Brewing Company, Cornelius, NC

“Craft’s growth slowdown, the introduction of other beer-adjacent products (you didn’t think I wouldn’t mention seltzer, did ya?), and shifting consumer preferences have cemented that this year was the end of [an] era, and that the next star breweries’ values will be derived by how they deliver beer, and their experience, to their drinkers. We’ll see a lot of surprising M&A (both companies involved and valuations) in the next five years, and we’ll realize the paradigm shift that happened this year directly caused those surprises.” — John Dantzler, Co-founder, Torch & Crown Brewing Company, New York, NY

“I’ve never seen, or perhaps it just wasn’t publicized as much, as many restructures, downsizes, or layoffs as I’ve seen this year. Beer companies have to look at being lean in the right way to manage risk, and it appears restructuring the company is the preferred method.” — Tim Matthews, VP of Global Brewing, CANarchy Craft Brewery Collective, Longmont, CO

“Craft malt finally arrived in the national beer conversation, shedding some of the (unfounded, mostly) reputation for inconsistency. In Oregon and the Pacific Northwest, we have an abundance of craft maltsters to work with, all of whom make terrific malt and are built to scale up. In the last couple weeks alone, two different farmers/aspiring maltsters came in looking to make connections. More brewers opting in helped the maltsters compete on price; industry and academic gatherings of said experts filled up across the country; and consumers started finally paying more attention to the freshness, locality, and pleasing sense of variety that craft malt can deliver (which is the point, remember?). It’s about time. If a brewery is willing to plunk down $26 a pound for imported aroma hops but not part with a red cent more for locally grown, locally malted heirloom barley — the backbone of beer — to quote Gene Ween, ‘somethin’ ain’t right.’” — Christian DeBenedetti, Founder and Head Brewer, Wolves & People Farmhouse Brewery, Newberg, OR

“From scandals to lawsuits and crazy buyouts — all of it blasted across rapidly growing beer gossip accounts — this was the year of drama. Maybe beer has always been insane, but social media is here to make sure every single person knows everything everyone has done wrong. A short recap of 2019: the stupid ‘corntroversy’ between MillerCoors and [ABI]; an absurd amount of sexist, racist, and homophobic labels, posts, and emails (what year is it again?); the settlement of the Tracy Evans and Founders lawsuit; the Brewbound podcast with Chris Furnari taking aim at female beer influencers; BrewDog’s stolen marketing ideas scandal; Reckless Brewing and its really cringy black lager post; that weird IPA bowl. Dogfish Head merging with Sam Adams; the acquisition of New Belgium; Ballast Point is craft again — just kidding! — is sold again to some random investors; blah blah blah, something about Golden Road. Can everyone just calm down in 2020?” — Megan Stone, Guest Brewer, Laine Brew Co, Brighton, England

The article We Asked 15 Beer Pros: How Will the Year in Beer Be Remembered? (2019) appeared first on VinePair.

source https://vinepair.com/articles/15-best-worst-2019-beer-trends/ source https://vinology1.tumblr.com/post/189957968044

[irctcofficial]

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[jasonheart1]

Denver council approves new neighborhood plan

Editor's Note: 'Our Colorado' stories help natives and newcomers navigate the challenges related to our rapidly growing state, including real estate and development, homelessness, transportation and more. To comment on this or other 360 stories, email us at OurCO@TheDenverChannel.com. See more 'Our Colorado' stories here.

DENVER -- The Denver City Council has approved a new long-term development plan for downtown Denver and it includes a new neighborhood.

The council heard public comment before voting to unanimously approve a plan that would allow for future changes and development at the current site of Elitch Gardens, the Pepsi Center, and surrounding parking lots. The formal title is the “Downtown Area Plan” with tweaks to the Central Platte Valley - Aurora District.

Revesco Properties, which owns Elitch Gardens and the surrounding land around it, wants to reimagine the area to include more housing options, hotels and outdoor spaces.

However, the changes will mean that the amusement park would need to be relocated eventually.

The owners want to call the area the River Mile. The plan would include the construction of at least a dozen new buildings, including one that would be the tallest in Denver. It would be a 59-story hotel. The plan would also include three riverfront parks, affordable housing options, more pedestrian bridges and bike lanes and flood control improvements to the area.

The approval of the Downtown Area Plan was the absolute first step before any of that could become a reality.

City Planner Steve Nalley told Denver7 earlier this year that the plan would help guide what type of development would be allowed, so the city doesn’t have to play catch-up to any development.

“The city has experienced so much development that something will happen. The plan is just informing how that should happen. The plan does not recommend nothing should happen. It recommends a new neighborhood. We don’t want it to happen to us; we want to get ahead of it and inform it,” he said.

Public comment at Monday night’s meeting on the issue was mixed.

“It represents a smart growth site,” one speaker said.

“This is straight up gentrification,” another speaker countered.

“There is something in this plan for everyone,” Rhys Duggan, of Revesco Properties, said during public comment.

Members of the city council addressed concerns about affordable housing, open space, access, the process of putting this plan together, and more. Ultimately they voted to move the plan forward, 11-0.

Now that the plan has approval of the city, a spokesperson for Revesco says the next step to building River Mile is zoning. That project is expected to take place in phases, including originally building a parking garage and developing on former parking lots before eventually moving Elitch’s at a later date.

from Local News https://www.thedenverchannel.com/news/our-colorado/denver-city-council-approves-plan-for-new-neighborhood-at-elitch-gardens-site

[vintage-tech]

Yes, Nalley’s made popcorn too, along with everything else while they were still in the Nalley Valley. (They were sold to Birdseye thirty years ago and now are part of ConAgra.) “Eat popcorn for health - for enjoyment and for nourishment.”

[vintage-tech]

Yesterday I took a trip to the coal-mining ghost town of Fairfax, WA to see what I could see. (And even with directions, I couldn’t find what I came to see... the swimming pool and the coke ovens.) However, recently someone has been bringing a metal detector and a shovel to the area, and has located the town garbage dump. A reminder: Your average archaeologist loves finding where a community deposited its waste because that place contains the highest content of left-behind artifacts. There were many dug-up places.

This is where I mention one bit of digging was a perfect rectangle and at the bottom of this two-foot hole were wooden sides. As though there had been a casket here, if one sets aside a few unsupportive details, and it was probably just a large (1′H x 3′L x 2′W) crate. I wondered how they managed to dig this space so perfectly aligned with the wood sides.

So I tripped across a bunch of bottles, and a jar with part of a Nalley’s paper label left on it despite having been underground since at latest the early 1940s. (The town existed from 1892 to 1943.) I couldn’t tell in the field what the product inside had been, so wanted to clean it up and have a better look at what the label bits spelled out. I rinsed it off at home and lost most of the label, but the bottom of the jar provides proof positive it’s from Nalley’s, which was founded in 1918 in what became known as the Nalley Valley of Tacoma a mere 30 miles away from Fairfax.