Jeff Stevens decided to give up alcohol when he was 24.
He’s 50 now — and he’s had no regrets about going sober for the sake of his health. Except for one thing: He has really missed good beer.
“If you’re drinking, you have an infinite amount of things you can drink,” Stevens says. Shelves are full of craft IPAs, stouts and bitters. “Whereas only about half the bars I’ve been to have a non-alcoholic beer. And if they do, it’s usually just one choice.”
Usually, it didn’t taste very good, which was especially disappointing for Stevens — a beer buff who did marketing for booze companies. “There’s this craft beer explosion happening all over the U.S., but no one is making non-alcoholic versions,” Stevens says.
Who was the first president to brew beer on White House grounds? The tempting answer is a Founding Father or president from the pre-Prohibition era, but home brewers didn’t practice their craft at the White House until 2011. Barack Obama was the first president to host a White House brewing session, and Sam Kass, Obama’s former senior adviser for nutrition policy, was instrumental in making that happen. Tony Cohn, host of Smithsonian’s behind-the-scenes Sidedoor podcast, spoke to Kass to find out more. To hear the rest of the interview, including a tidbit about the Obamas’ favorite drinks, listen to Sidedoor’s bonus mini-episode.
Craft beer is big business. With over $22 billion in sales in 2015, the medium-sized sector of the beer industry is growing rapidly…
And recently, Walmart entered the game, too. Last summer, Walmart rolled out several varieties of craft-looking beer under the Trouble Brewing label, including Cat’s Away IPA and After Party pale ale. But last month, the Washington Post looked more deeply into these beers and found that Trouble Brewing doesn’t actually exist, and that the beers were actually produced by the Genesee Brewing Company, a major manufacturer that sits under the umbrella of the sixth largest beer producer in the U.S., which is all to day: Trouble is pretty far from a mom and pop operation.
There’s nothing quite like hopping in the shower at the end of a long week and cracking open a beer to simultaneously pre-game and freshen up before a night out. Whether because you’re amped to start getting your weekend drinking on or just a big fan of multitasking, shower beers really hit the spot.
Beer pong, the favored drinking game at house parties and tailgates everywhere, may be in line for a technological advancement that brings it up to date in the 21st century. Two developers have launched a Kickstarter campaign to fund what they’re calling “Pongbot.” It takes the classic game and adds a new level of difficulty by sending the Solo cups in motion.
At 62 years old, Clement Djameh drinks at least a beer a day. Since 2003, his glass has been filled with drafts he brewed himself, exclusively using a local African grain called sorghum. The only imported ingredients are the hops.
Djameh and his colleague Fash Sawyerr are the founders of Ghana’s first-ever microbrewery, Inland Microbrewery. It’s located inside a crumbling, honey-colored mansion complete with Greek-style columns in Kwabenya, a neighborhood on the outskirts of Ghana’s capital, Accra. At first glance, the place looks abandoned. On the front porch rests a rusted car…
Wardeca Brewing Company, in Laytonsville, Maryland, is a small farm brewery, which sits on land that housed a boys’ camp in the 1950s and then became a horse farm and riding center. The brewery is the latest iteration of the three-generation business. Besides growing hops, herbs, fruits, and vegetables used to make Wardeca’s beers, the family also keep bees, with the honey used for their honey wheat beer, Little Dam, the head brewer Keith Kohr told The A Position in March.
The research group inspected the pots and jugs and found ancient grains that had lingered inside. The grains showed evidence that they had been damaged by malting and mashing, two key steps in beer-making. Residue from inside the uncovered pots and funnels was tested with ion chromatography to find out what the ancient beer was made of. The 5,000-year-old beer “recipe” was published on Monday in the journal Proceedings of the National Academy of Sciences.
Something tasty is brewing in the village of Gibsons on the Sunshine Coast, a 40-minute ferry ride from Vancouver, British Columbia. Maybe it’s Persephone Brewing Company’s caramel-meets-pine Hop Yard Red Ale, or its Double IPA, which packs a pleasingly bitter punch. It depends on the hops—some of which, conveniently and sustainably, are grown right on site.
Welcome to “The Beer Farm.”
Persephone’s 11-acre plot is home to its craft micro-brewery and tasting room hidden inside a red barn-like building. Outside, hens poke around in their pen. An Airstream trailer that doubles asFarm to Feast’s food truck is parked in front of a pizza oven. On a stretch of land just steps away, spindly wooden poles are interlaced with zig-zagging cables and hundreds of feet of twine, like some new-age string art project. This is one of two hop yards on the farm.