Jeff Alworth @Beervana
Beer Bible 2nd Edition out now! Buy your copy today! Email: [email protected]. beervanablog.com Portland, Oregon Joined June 2008-
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Read @Beervana 's piece for @OPB on how Oregon’s unique brewing history and local hop growers helped popularize the craft take on IPAs. “Oregon didn’t entirely invent IPAs, but it’s hard to imagine IPAs without Oregon”: opb.org/article/2024/0…
We don’t really need books any more than 17th century readers needed poetry. Some people will continue to read and enjoy them. But the vast, vast majority of the books written every year are inessential. Books, in short, are obsolete. beervanablog.com/beervana/2024/…
Books have been the main way we collected and stored knowledge for hundreds of years. In the past decade, while no one noticed, that changed, and books are quickly becoming obsolete. beervanablog.com/beervana/2024/…
Adam Milne started Old Town Brewing in 2011, but it stood on the shoulders of a Portland institution, Old Town Pizza. This month the downtown landmark turns 50, giving us a chance to reflect on a half-century of life. beervanablog.com/beervana/2024/…
You know how much I adore unsolicited advice from men about what I should be writing? Well, this week’s was from someone who has never met me. It kindly included all the information about breweries in brackets after each point. Just in case I got muddled with who owned what. 😏
Chris, I thought we were friends. Why you gotta do me like this?
I have a post up on @goodbeerhunting about Brujos Brewing, a brand-new brewery but 10-year-old project that is injecting a lot of fun into the Portland scene. goodbeerhunting.com/blog/2024/4/24…
Last year, I worked with Oregon Public Broadcasting to create a podcast, short movie, and print article about Oregon hops and the development of IPAs in the state. They are now available, and I have links and some background on the process. beervanablog.com/beervana/2024/…
@Beervana This podcast was produced by The Evergreen's @JulieIsLoud & is part of a collaboration with OPB's Superabundant, a video series about NW ingredients & the region's food ecosystem. Check out their documentary about how Oregon revolutionized IPAs right here! opb.org/article/2024/0…
Today on The Evergreen: Nearly every commercial hop grown in the US comes from OR, WA & ID, & the US accounts for nearly 1/2 the hops grown worldwide. But it wasn't always that way. @Beervana tells the story of how OR hops changed IPAs, almost by accident: opb.org/article/2024/0…
Dos Equis is advertising a salt-rimmed glass on the Knicks-Sixers game. Is this an organic thing or something a marketing director cooked up? I’ve never seen it.
Each April, the Brewers Association releases an important package of data, headlined by a list of largest US breweries. This year’s numbers were a mixed bag, and revealed a lot about the state of the industry. beervanablog.com/beervana/2024/…
Alcohol is a a potent beverage—fun, relaxing, dangerous. We all have different relationships to it, and they often start long before we ever take our first sip. In the second of my “Drinking Life” posts, I investigate mine. beervanablog.com/beervana/2024/…
This is cool, @Beervana . I look forward to reading more about this as it becomes better understood buff.ly/43U3ytj
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Excellent as ever from @Beervana, and gives context and continuation to those mentions of 'Oregons' I see in old Irish brewing records ...
Read @Beervana 's piece for @OPB on how Oregon’s unique brewing history and local hop growers helped popularize the craft take on IPAs. “Oregon didn’t entirely invent IPAs, but it’s hard to imagine IPAs without Oregon”: opb.org/article/2024/0…
@Beervana plus all the things you can do with a physical book from swatting a wasp or fly to curling up on the sofa comfortably with a coffee... I've read a few on my tablet and that just sucks.
Read @Beervana 's piece for @OPB on how Oregon’s unique brewing history and local hop growers helped popularize the craft take on IPAs. “Oregon didn’t entirely invent IPAs, but it’s hard to imagine IPAs without Oregon”: opb.org/article/2024/0…
@OlympicTavern @TheDrewStarr @beerblog @Beervana Pizza Port has been doing this since the 90s.
@intothebrew @SteveParkes @Beervana @Longm8 We just did our first batch with DKO Chico. Large dry hop and it was nice not waiting for diacetyl to clean up from hop creep. For some reason I can’t bring myself to use the the modified lager strains tough. Seems dirty and wrong to me. 🤷🏻♂️👴🏻
@OlympicTavern @beerblog @Beervana Notch's small Boston brewery does this because they didn't have room to package even into kegs. It's part of their very tongue-in-cheek "lagered forever" marketing term they use
@Beervana @beerblog @boldmonkbrewing in Atlanta also serves from overhead tanks.
You know how much I adore unsolicited advice from men about what I should be writing? Well, this week’s was from someone who has never met me. It kindly included all the information about breweries in brackets after each point. Just in case I got muddled with who owned what. 😏
@SteveParkes @Beervana @Longm8 The new diacetyl free strains from Omega and Berkeley are likely different tech (that didn’t exist 20 years ago) and are becoming very popular here. Hop creep seems to be the main motivation to use them now, so I’m not surprised there was no motivation back then.
@Beervana Ahhh, those two little words that never fail to excite beer drinkers: extreme pourability.
@Beervana That's a big YES. We use GMO yeast when possible. Everyone in OR who focuses on hop forward beers is using, has tried, or wants to try 702 (DynaBoost). What's really fascinating is how brewers are moving it forward on how it's used.
@Beervana @goodbeerhunting Sam is one of the hardest working and genuine people out there. It's not just hype, he and his whole team over at Brujos deserve all the success they've had so far.
Great piece that helps show why Brujos is a special and very refreshing addition to the Portland beer scene
I have a post up on @goodbeerhunting about Brujos Brewing, a brand-new brewery but 10-year-old project that is injecting a lot of fun into the Portland scene. goodbeerhunting.com/blog/2024/4/24…
@Miles_Bradley @Beervana Yeah very true. But yeast can vary a lot with temps, pitch rate, etc.. as well as co-fermentation. The thiol yeast is great but using it without varying it can get old. But I think it’s more complex than some people give it credit for