Craft Beers, Microbreweries and Homebrewing

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SUMMARY

This discussion centers on the appreciation of craft beers, highlighting various microbreweries across the United States, including Rock Bottom Tavern, Big River Grille, and Stone Brewing Co. Participants share their favorite brews, such as Lost Abbey's Angel's Share and 3 Floyds Russian Imperial Stout, while discussing the brewing techniques involving top and bottom-fermenting yeasts. The conversation also touches on the historical context of American brewing, noting significant milestones since the 1980s, and the growing recognition of U.S. craft beers internationally.

PREREQUISITES
  • Understanding of brewing techniques, specifically top and bottom fermentation.
  • Familiarity with American craft beer history and key milestones.
  • Knowledge of popular microbreweries and their signature beers.
  • Awareness of beer styles, including ales, lagers, stouts, and porters.
NEXT STEPS
  • Research the brewing processes of top and bottom-fermenting yeasts.
  • Explore the history of American craft brewing through resources like BeerAdvocate and Brewers Association.
  • Investigate the offerings and specialties of notable microbreweries such as 3 Floyds and Lost Abbey.
  • Learn about the Beer Judging Certification Program and its beer style guidelines.
USEFUL FOR

Craft beer enthusiasts, homebrewers, and anyone interested in exploring the diverse landscape of American microbreweries and their unique offerings.

  • #451
Are there any national craft brands that are doing well? Seems like everything is regional. Don’t see Sam Adams, Dogfish, Fat Tire, Sierra Nevada - which are three national brands that come to mind - at restaurant taps anymore.
 
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  • #452
BWV said:
Are there any national craft brands that are doing well? Seems like everything is regional. Don’t see Sam Adams, Dogfish, Fat Tire, Sierra Nevada - which are three national brands that come to mind - at restaurant taps anymore.
All but maybe Sierra Nevada are common in the northeast, though half of them are from the northeast so that tracks.

Apropos: I was sipping a Fat Tire while reading this post.
 
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  • #453
BWV said:
Are there any national craft brands that are doing well? Seems like everything is regional. Don’t see Sam Adams, Dogfish, Fat Tire, Sierra Nevada - which are three national brands that come to mind - at restaurant taps anymore.
It may depend on the restaurant. I prefer stouts, and if I go to a name brand restaurant, IF they have a stout, it's usually Guinness made for the US market (blecchh!).

I find may of the aforementioned beers through two local distributors, but I prefer the unique barrel-age, imperial stouts (and maybe porters, if they have them). I now favor the Boulevard Brewing Co (Kansas City) Whiskey Barrel Stout and Goose Island's (Chicago) Bourbon County Barrel-Age Imperial Stout.

I still like to find the stouts mention in a previous post.
https://www.physicsforums.com/threads/craft-beers-microbreweries-and-homebrewing.468902/post-5016095

Unfortunately, they run short batches seasonally, so folks grab them asap and then sit on a case or two.
 
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