Lancaster County is Bursting with Beer along Philly

When I tell people I live in Lancaster County, PA, people will shout, almost without thinking, “Amish.” The correlation of Amish and the Lancaster area is somewhat of a cultural/psychological experience ingrained in the minds of people in US.amish-buggy 

If someone comes to Lancaster and doesn’t experience the Amish tours, or drive to Philly and doesn’t climb the stairs at the Philadelphia Museum of Arts or stand on the top to pose like Rocky, a great disappointment will take over. Some might even imagine having done things they didn’t. Instead, they merely read about it or conceptualized it based on the things they fantasized doing while they were younger. It could be considered a type of “Paris Syndrome”. This is something much more common than people realize. You may catch spouses disagreeing about what one says they did on their vacation and the other will firmly disagree, saying “no, we didn’t”. There isn’t a deception here, both truly believe what they are saying. One just imagined doing it because of a lifetime of expectations.

Victory_Brewing_factory_2

Now when it comes to beer, the places that come first to peoples’ minds are places like San Diego, Denver, Michigan, Asheville…any place but the peaceful and bucolic, horse-pulled buggy lands of Lancaster County, Pennsylvania. For the past decade, something new has been taking over of the eastern population of Pennsylvania. Craft Beer! Within 30 to 90 minutes of driving, one can find a more than a handful of breweries, bottle shops, and restaurants dedicated to delivering quality craft beer libations. The beer Scene in Eastern PA has grown so much, it surprises me a stronger beer tourism business in the area has not been developed. Because of taxes and regulations, Pennsylvania is far from being a “cheap” state to get a pint of your favorite brew. Never the less, the craft beer followers are multiplying and are being very faithful to the local breweries and craft beer bars.

There are some well-known breweries in the area or close to Lancaster/Philly that date back to the mid-1990s and the late 1980s:  Victory, Tröegs, Sly Fox, Stoudt’s, Weyerbacher, YardsIron Hill and some much older like Yuengling, operating since 1829. Among a newer class are some that are making some amazing beer and gaining momentum: Spring House, Lancaster Brewing Co., St. Boniface and and Tired Hands. I love knowing that I can have some friends over for a few days and the Tap Room Spring House Brewing Co.diversity of beer available will leave everyone satisfied.

Still skeptical? Eastern Pennsylvania has much more to offer when it comes to craft beer. You can experience more than just what the locals offer. With excellent beer distribution to a sizable number of bottle shops and craft beer bars, you can get brews from Stone to 21st Amendment, from Ale Smith to Six Point, from Lost Abbey to Firestone Walker…you get the idea.

One of my favorites to visit is the Federal Tap House in Lancaster. They offer more than 100 beers on tap. Also in Lancaster, is The Fridge (amazing pizza), or Hunger’n’Thirsty (great food), and a great bottle shop that you will find me in regularly, The Friendly Greek (more than 500 beers!). Take a drive through the country side toward Philly and enjoy more places with great beer. The Abbaye, The Belgian Café, and TJ’s Restaurant and Drinkery (with more than 250 beers on their list) are just some examples of this craft beer culture that has TJ'sdeveloped in Eastern Pennsylvania. (I could mention so many more bars and Breweries like Dock Street that are amazing). You can even take to the small town of Mount Joy and visit the Catacombs of Bube’s Brewery (pronounce Boobs) an intact historic 19th century brewery and museum complex and their Ghost Tours. In any case, the craft beer enthusiast won’t be disappointed in a visit to the Keystone State, and for those like me that will often travel with the wife and kids, Pennsylvania provides some great craft beer places that have wonderful food and very family friend environment. You want more. Just head to the Harrisburg?York where you will find lots of great places to enjoy craft beers.

You will enjoy the beautiful scenery and have fun exploring the numerous places to drink some wonderful craft beer. And don’t forget to take home some real whoopie pies. Cheers!!!

Brewery List

Sly Fox – Potstown
Stoudt’s – Adamstown
Weyerbacker – Easton
Yards – Philly
Iron Hill – Philly / Lancaster
Yuengling – Potsville
Victory – Downintown
Tröegs – Hershey
Spring House – Lancaster
Lancaster Brewing
St. Boniface – Ephrata
Tired Hands – Ardmore
Liquid Hero – York
Appalachian Brewing Co. – Harrisburg/Lititz
Bube’s Brewery – Lancaster
Dock Street – Philly
Philadelphia Brewing Co. – Philly
Triumph Brewing – Philly
Fegley’s Brew Works – Bethlehem
Rumspringa Brewing – Lancaster
Saucony Creek Brewing – Kutztown
Als of Hampden / Pizza Boy Brewing Co – Enola
Manayunk Brewery – Philadelphia
Crime and Punishment – Philadelphia
Conshohocken Brewing Co. – Conshohocken
Rock Bottom Restaurant and Brewery – King of Prussia

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Homebrewing – Is It Cost Effective?

Here in the United States, standing in front of all the six packs of your favorite craft beer, you may wonder if spending anywhere from 8 to 12 dollars per six pack of bottled beer is worth the money. If you are feeling the pinch in your wallet but you just don’t want to give up your favorite libations, it may be time to consider brewing your OWN beer. But is it worth it financially in the end?

Lets compare. To simplify the process I’ll make a few assumptions. 1. I will assume you already have the equipment. 2. I will be assuming you are using a kit for extract brewing. These kits can cost anywhere from $25.00 to $60.00. Northern Brewer for instance has an American Wheat Beer extract kit that is about $27.00.  So for $27.00 you get the grain, the extract, the yeast, and the priming sugar necessary to make five gallons of beer.

A six pack of craft beer is approximately $8.00 here in Oregon. That’s 6 – 12oz bottles.

With 640oz in 5 gallons, you get about 54 -12oz bottles in five gallons of homebrew. That’s about 9 six packs of beer.

If you were to go to the store to pick up 9 six packs of beer, at $8.00 per six pack you’d pay a whopping $72.00.  That’s not counting any bottle deposit that your state might have.

Now, owing to spillage, evaporation, etc. I usually get about 48 bottles out of a whole 5 gallons of homebrew. That’s still 8 six packs of beer and at the store you’d pay $64.00 for those six packs. Even if you paid a top class price of $60.00 for a single five gallon brewing kit, you’d be coming out ahead. You can do these comparisons for your own area. Simply compare the cost of brewing a kit that you can get to the cost of purchasing the same amount of beer.

Your real cost is your initial investment in the equipment itself. After that comes the cost of your time. It takes a few hours for me to brew an extract batch of beer and get it into the fermenter. Not too bad. If you do anything other than extract brewing, you might spend a little less on a kit, but a little more in time brewing that batch. The real work involved is cleaning. Everything must be very clean to brew your beer and that means fermenting bucket, and everything that touches your beer after it is cooled off from the boil. Every bottle needs to be thoroughly washed and sanitized before being filled after your beer is fermented. This can be very tedious and you may come to the conclusion that either this is just not for you, or you need a simpler way to store your beer! Luckily there is kegging and various equipment for kegging that may make the process quite a bit simpler for you.

There are various sites on the internet that can provide you with the basic equipment to start brewing. Northern Brewer, Austin Homebrewing Supply, Adventures in Homebrewing, Midwest Supplies, Craft A Brew, Label Peelers, Brewer’s Best, and even the one you may see in your local Bed Bath & Beyond, “Mr Beer”.  Also, don’t count out your local brewing supply store. Not only can you get quality advice on a moments notice from people who have experience, but if you pick up your equipment from them, you don’t pay shipping.

Each site is a little different from the next and have different prices, but no matter which site you choose, you could very easily get going from this:

to this

and be happy not to have to pinch your wallet every time you reach for a glass.

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Oatis Stout Stew

Cooking with beer is often a choice beer drinkers who also cook consider at one point or another. The choice of beer as well as the balance of beer to other ingredients is very important. A stew is one of the easiest ways to start putting beer into your food. It is relatively easy to put together and cooks slowly, providing you an opportunity to “fix it and forget it” for awhile. The smell of stewing meat and vegetables will fill up the rooms in your home providing a welcome appetizing aroma.

When you cook a soup or stew with beer, remember to balance the beer with broth. If you use only beer, you may wind up with a very bitter tasting stew. At least one quarter of the liquid should be broth.

This pork stew uses Ninkasi’s Oatis Oatmeal Stout for a thick texture and smooth, almost nutty flavor.

Cooking: You can cook this recipe two ways. If you want to use your oven, pre-heat the oven to 275 degrees Fahrenheit. Be sure to use a pot that can be used in an oven and use pot holders to remove the pot. OR brown the pork and onions together in a pot on the stovetop before transferring to the slow cooker. Make sure to use a setting that will allow you to cook the stew for at least 4 hours. A low setting for 8 hours is also very good.

  • 2 pounds cheap pork cut into chunks
  • One handful of flour
  • 1 onion, chopped
  • 1 butternut squash, cubed
  • 1- 12 oz bottle of Ninkasi Oatis Oatmeal Stout
  • 1 1/2  to 2 cups of broth (Beef is best)
  • 3 or 4 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  1. Toss the chunks of pork in flour until they are covered.
  2. Brown the chunks of pork in the bottom of a stewpot that can go into an oven. Oil or shortening is best to avoid burning.
  3. After browning the meat, add the onion and cook together for a minute or two
  4. Turn off the heat add the butternut squash
  5. Add the bottle of beer and the broth. Make sure the liquid comes up to the level of the meat and vegetables. If there isn’t enough liquid, add more broth.
  6. Add the Worcestershire sauce, salt, and garlic.
  7. Mix gently and put a lid on the pot.
  8. Put into the oven and let it cook for at least 4 hours.
  9. Remove and taste test the pork. It should be tender and easy to chew.
  10. If you like your stew thicker, you can mix a few tablespoons of cold water to a tablespoon of cornstarch, stir well with a fork and add to the hot stew.
  11. Serve with warm bread toasted with cheese as the perfect accompaniment.
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Yes, Airline Attendant, I Will Have Another

Sweetwater Delta logo

SweetWater and Delta logos

 

It’s been a few years since I’ve flown on an airplane, but I remember Guinness during layovers, and, well, nothing during the flight because back then you just got Coke and pretzels.

Now, though, there is talk of our favorite phrase: “Craft beer.” Bart Watson, Chief Economist for the Brewers Association, mentions some of what’s being offered high in the sky. Jet Blue is offering Brooklyn, Frontier is serving Oskar Blues and New Belgium, and Delta has SweetWater (Georgia and Georgia!). These aren’t the only airlines he mentions—he goes into further detail in the video linked above.

He points out that the move to craft beer makes sense, because the demographics match. Frequent flyers tend to be employed, with disposable income, and the same goes for craft brew drinkers.

Craft brew has become more desirable to airlines also because it is increasingly becoming available in cans, which are lighter and easier to transport.

The only drag to this is that you have to be at 37,000 feet. I attempted to find out if short-range commercial flights climb that high. Unfortunately, I got some freaky stories when I Googled “flight 37,000 feet,” so perhaps I’ll leave that for a follow-up one day.

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Fruit Beer

2015-01-27

Fruit beer is a style that takes on a lot of different meanings. It also gets a pretty rough reputation from beer-to-beer and person-to-person. I’ve run into people who claim they do not like fruit beer as they are finishing pint after pint of an IPA with an apricot addition or something similar. It is another style that many people just do not fully understand.

Do we need to start by defining what goes into a fruit beer? The BJCP makes one thing pretty clear on just a quick glance at the 2008 guidelines:

THE ENTRANT MUST SPECIFY THE UNDERLYING BEER STYLE AS WELL AS THE TYPE OF FRUIT(S) USED. IF THIS BEER IS BASED ON A CLASSIC STYLE (E.G., BLONDE ALE) THEN THE SPECIFIC STYLE MUST BE SPECIFIED. CLASSIC STYLES DO NOT HAVE TO BE CITED (E.G., “PORTER” OR “WHEAT ALE” IS ACCEPTABLE). THE TYPE OF FRUIT(S) MUST ALWAYS BE SPECIFIED. (BJCP Guidelines, 2008)

To truly get a grasp on this “style,” you must really have a base understanding of all the other styles. You must understand the nuances of the listed style and see how the fruit addition either complements or contrasts the base beer. What is important to judging and brewing a fruit beer is first taking the base beer into consideration. You cannot have a good fruit beer with a bad base. One thing that should be considered with any fruit additions to a style of beer is that some combinations may work really well, while others do not make very good beer at all.

While in the 2008 BJCP guidelines, Fruit Beer was a catchall for any beer brewed with fruit that wasn’t already classically defined, the 2014 Draft Guidelines break Fruit Beer into three subcategories. Fruit Beer, Fruit and Spice Beer, and Specialty Fruit Beer essentially account for any variation of fruit additions that can be made.

Let’s take a look at each of the new subcategories and see what fits into them:

The Fruit Beer category is for beer made with any fruit or combination of fruit under the definitions of this category. The culinary, not botanical, definition of fruit is used here – fleshy, seed-associated structures of plants that are sweet or sour, and edible in the raw state. Examples include pomme fruit (apple, pear, quince), stone fruit (cherry, plum, peach, apricot, mango, etc.), berries (any fruit with the word ‘berry’ in it, currants), citrus fruit, dried fruit (dates, prunes, raisins, etc.), tropical fruit (banana, pineapple, guava, papaya, etc.), figs, pomegranate, prickly pear, etc. It does not mean spices, herbs, vegetables, nuts (anything with ‘nut’ in the name, including coconut), coffee, chocolate, ginger, roses, rhubarb, or botanical fruit (squash, chiles, beets, etc.) that are treated as culinary vegetables (see the definition of spices, herbs, and vegetables in Category 30 for detail). Basically, if you have to justify a fruit using the word ‘technically’ as part of the description, then that’s not what we mean. (BJCP Guidelines, 2014)

In subcategory 29A (Fruit Beer), what is really important to a fruit beer is overall balance. That is not to say you cannot have a big fruit flavor in your favorite style of beer. What it means is that the fruit should not overwhelm the character of the original beer you are trying to brew (though you need to take into consideration that certain elements of a beer will take a different form with the addition of fruit.) Your bitterness may seem different, your malt character might be a touch muted or accentuated, your hops and yeast can also become a different animal. Judging this style can be tricky based on these facts. You have to understand how the fruit addition will play in the finished product. The biggest thing that you want to avoid is the addition of fruit to where its character becomes artificial.

In 29B (Fruit and Spice Beer), we have the same characteristics of a fruit beer; the colors in lighter beers can mimic the fruit to a degree. The fruit is evident in the aroma—though the intensity of said aroma can vary or be nondescript—as well as the fruit flavor in the beer. But we also get an addition of spice to accentuate the fruit and base beer style. This can lead to a number of harmonious marriages that awaken a new sense of lust on the palate. This subcategory also shares a bit of space with 30A, SHV Beer, so take into consideration how you would differentiate a beer placed here, vs 29A or 30A.

Subcategory 29C gets a little complex. What is a Specialty Fruit Beer? Isn’t a fruit beer a specialty all in its own? Well, if your fruit beer has an additional process or ingredient added, such as the addition of honey or brown sugar, this is where your beer belongs. Though, if you cannot pull out what makes your beer fit into this category, despite what your recipe says, throw it into 29A for best results. Your addition of invert sugar may sound good on paper, but if it fails to come through in the final product, an otherwise good beer may be discounted for not living up to expectations.

Fruit can really bring out some interesting characteristics in beer. It can brighten up dull flavors and bring a new layer of complexity to already great beers. Adding fruit can prove difficult at times, and some fruits work better than others. Some fruits work well in one style but not so well in another. There is a wide range of enjoyment that can come from doing something so basic as combining a few of your favorite things, but going over all of that is better suited for another time.

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Pints and Quarts Ep. 030 | Spring House Brewing Co.

Spring House

Live on Thursday (1/22/15) night at 9:30pm EST (and available anytime afterwards right here too), we will spend some time with Rob Tarves of Spring House Brewing Co. in Lancaster, PA Area. Rob is the Head Brewer of Spring House and we will be talking about their history, their beers, and their plans for the future.  We interviewed them a few years back, and are excited to see what delicious concoctions they have come up with since.
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Spice, Herb, Vegetable Beer

Whether you’ve brewed 3, 30, or 300 batches of homebrew before, you’ve probably been inclined to brew a beer that’s different than what commercial breweries often produce. Classic styles are great, but, you want to do something different, something special! Enter the Spice, Herb or Vegetable beer category! In this category, you take a classic style— say an IPA—and add a complimentary ingredient, maybe lemongrass. You choose some great flavor hops like Citra and Amarillo to pair well with the added citrus of the lemongrass. The beer still tastes like an IPA, but it also showcases the unique flavor that lemongrass imparts. There are two things to keep in mind when brewing a beer for this category in competition: 1) the base beer style needs to be obvious, and 2) any special ingredients you list need to be obvious. If you brew a beer with five herbs, but only two are really noticeable, it’s better to just list those two rather than lose points because the other three aren’t discernable.

The 2008 BJCP guidelines for this category had two subcategories: Standard Spice, Herb, Vegetable and Christmas/Winter Specialty Spiced. Standard S/H/V received an update in 2014, broadening and clarifying the guidelines for aroma, flavor, and overall style. In addition, the new guidelines have added a third subcategory: Autumn Seasonal. This covers the popular pumpkin and fall spiced beers that have been showing up more often, both commercially and at homebrew competitions. Winter Specialty remained the same as far as guidelines for judging are concerned.

With standard S/H/V beer, the guidelines make it clear to keep in mind the base style when judging the beer. Note how it is affected by the S/H/V ingredients. Some key characteristics of the base style can be subdued, sometimes intentionally, to allow the S/H/V aroma and flavor to shine. Balance is key here, however. The S/H/V shouldn’t completely overwhelm the base style of the beer. Likewise, any S/H/V mentioned on the entry form needs to be noticeable. When judges have to really hunt for these ingredients, they will give the beer a lower score. There was a slight change in this subcategory. This sentence was removed from the 2014 guidelines: “If the base beer is an ale then a non-specific fruitiness and/or other fermentation by-products such as diacetyl may be present as appropriate for warmer fermentations. If the base beer is a lager, then overall less fermentation byproducts would be appropriate.” (BJCP 2008 Guidelines.) This was most likely removed to get rid of generalized assumptions that may not have been accurate. Also added to the 2014 guidelines under Overall Impressions: “The individual character of each SHV may not always be individually identifiable when used in combination.” (BJCP 2014 Guidelines.) The key here for judges is to keep in mind that adding these S/H/V components is going to change the base style of the beer. When the base style is still evident, the S/H/V component(s) is/are appropriately showcased, in balance, and brewing process flaws are not present. That’s an award winning beer in this subcategory.

With the 2014 guidelines, there is a new subcategory called Autumn Seasonal. Beers in this subcategory include any S/H/V that one might associate with fall. An obvious style here, which has taken the American Craft Beer scene by storm in recent years, is the pumpkin beer. Other beers that might fall into this subcategory (pun intended) include beers spiced like pumpkin pie (which don’t contain pumpkin), beers that use other fall squash, and beers that have overall spices reminiscent of fall and harvest. Traditionally these beers are malt forward, with the S/H/V components playing a supporting role. There are certain base beer styles that lend themselves more towards this subcategory, like ambers, stouts, browns, and porters. These beers do not typically display a complex hop profile, as the spices tend to take the place of their role. Again, like in the standard S/H/V subcategory, balance is critical in this style.

If you’re looking to make a beer that’s both unique, yet classic, a Spice/Herb/Vegetable beer may be just what you’re looking to brew. Starting with a base style that you already brew well, like a stout, and then adding a couple of ingredients that compliment it, like chocolate and mint, could be a great way to showcase to your friends what a creative brewer you are! As long as your base style is done well, and your added ingredients are in balance with it, you can brew an award winning beer!

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The Tourism Exception and Florida Breweries

Uh oh. I don’t get a good feeling when I go to one of my favorite local breweries’ websites and see an open letter. Open letters mean serious business.

However, if all we looked for were the fun aspects of beer, we wouldn’t have any beer to buy. Someone’s gotta pay attention to the business side.

The founder of Intuition Ale Works, Ben Davis, posted a letter on his breweries’ homepage. In it, he talks about a legal challenge filed by the Florida Independent Spirits Association towards the Florida Department of Business and Professional Regulations. No, the Florida Independent Spirits Association (FISA) is not a trade group for paranormal entities. That would be cool, though. It’s a lobbying group representing alcohol retailers. Per their website, their “founding set of guidelines…is advocacy for independent alcohol retailers in the State of Florida.”

Ben considers the organizers of the petition to be “strongly opposed to the way [Intuition’s] taprooms currently operate.” He says that now they can sell beer directly to their supporters, but the opposition would have them sell their beer “to a distributor and then buy it back, at a markup, before [they] can sell it to [the consumer]. “

The Florida Retail Federation (FRF), which has also filed a petition, released a statement that they are seeking clarification regarding the tourism law and how it pertains to craft breweries. The “Tourist Exception,” which is the law that allows Anheuser-Busch to sell beer at Busch-Gardens, is the question.

The best source of legal information I’ve found regarding this issue has been at the website for Komlossy Law. Whereas I can talk for hours about what I think and feel, they have a more concise and accurate view of the issue than I could hope for.

Florida breweries, for the most part, believe that this issue affects all Florida breweries, not just start-ups. The Florida Brewers Guild has published a statement to this effect. They also have a good breakdown of the issue here. They consider the outcome to be so integral to the health of the industry, that they urge readers on their homepage to “save Florida’s craft brewers” by going to an Indiegogo campaign.

Mike Halker, president of the Florida Brewers Guild and Due South Brewing, wrote an in depth article about the situation. He goes so far as to say that this challenge is also meant to keep brewers and craft beer enthusiasts busy, so that no one pays any attention to other issues affecting the craft beer industry: “If they keep us distracted with things like keeping our tasting rooms open, they think we won’t be attempting to get things like limited self-distribution or franchise law reform.”

Per Komlassy Law’s Twitter account, the hearing is set for February 9th and 10th. Perhaps we should all clutch our growlers for good luck.

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Beer Brains: The Unsocial Beer App

Berstler App Screenshot

“…no selfies, no shared ratings, no profile pics.”

Just the beer, ma’am.

While it can be fun to toast, like, comment and rage against your friends when they check in their latest beer find, sometimes you just want your beer.

I know for me, when I’m in Total Wine, I’m more overwhelmed than a toddler roaming the aisles of a big box toy store. I suddenly don’t remember what I have, what I’ve had or what I’d like to have. I just find myself grasping at labels and names that sound vaguely familiar.

“There’s an app for that,” you may say. Then I’ll say “Yeah, have you tried to use your data plan in a big box beer store?” There’s a whole bunch of “no service,” and very little actual data being transferred.

I’ve tried making notepad documents, but there’s no way to sort, and typing long/unusual names is a pain!

Turns out Justin Berstler, a classically-trained software engineer, heard the call and took up arms. (Though, currently the arms are only available via Apple’s iOS.)

He’s created an app called Beer Brains. The data stores locally on your device, so even if you have no service, you can still see your beer inventory. The only time you need internet service is when you’re searching for new beers.

The app lets you categorize your inventory, create a wish list, and rate beers. If you want to indicate to yourself that you’ve already consumed a particular beer, then rate it. That will move it to the “ratings” view.

The wish list, by default, itemizes by brewery. That is really handy if you’re traveling to a part of the country with specific distribution reach. You know, like those times when you’re in San Francisco, and you want all the Russian River you can find. (I say that as someone who has never had Russian River, and never been to San Francisco. I know—you’re thinking “cry me a Russian River, lady.)

The best part of the app? It reads bar codes! No matter how many times I hold my phone up to a beer, the notepad program is not going to read a bar code.

The information is sourced from a third-party database (unambiguously called BreweryDB), which in turns gets its information from its own administrators and community. You can submit items for approval at their website. Per Justin, the database also distinguishes different years for certain brews.

I asked Justin if the app lets you indicate whether you consumed the brew in a bottle, can, or on tap, but he said not exactly. Those aren’t categories you can choose, but there is a note section for each entry, and you can notate this for your reference.

Right now the app is intended to be a reference for each individual. There is no account to log into, so there aren’t “friends” to approve, or people to follow. In the future he might add some “light sharing” capabilities: sharing wish lists and recommendations. He might also include average ratings from popular beer sites.

Regarding badges, Justin said “…with Beer Brains I’m not really trying to create another Untappd. Beer Brains is for those craft beer lovers that just want a beautifully simple, handy way to keep track of their beers. And in that way, there is plenty of room in the world for both types of people, and both types of apps.”

He said there isn’t a limit to how many beers you can list (well, unless you have a tiny, tiny hard drive). The only limit is in searching. The cap on returns is 50, so if you search for “ale” you ain’t gonna get all the items.

Beer Brains is free (ad-supported) in the Apple app store. Eventually he’d like to offer a paid ad-free service. If there’s enough interest in an Android version, he said that he would make one. For the record, I’m on Android!

Sources:

Most information comes from a written interview with Justin, but some of it comes from Google Plus. You may send any suggestions, comments or questions to Justin.

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Lagunitas Files and Un-Files Lawsuit Against Sierra Nevada

IPA

Fonts come from Microsoft Office. In case you’re wondering—yes, I paid for the software!

 

What a difference a day makes! Yesterday this was going to be an article about a potential lawsuit by Lagunitas towards Sierra Nevada for trademark infringement. Today it’s a story about…well…that, but also how Lagunitas dropped the lawsuit today.

So here we are. Back to where we all started. The circle of life.

Looking at the Twitter account for Tony Magee (Lagunitas’ founder) yesterday was liking watching a play-by-play of a very long football game. (Did I use that metaphor right? I don’t know much about sports.) Each Tweet gave a little bit more of a clue as to what was going on between the two popular breweries.

The issue was with the branding of Sierra Nevada’s new IPA, Hop Hunter. Lagunitas felt that their trademark had been violated with this packaging. The person Tweeting stated that the issue was not with the letters “IPA,” but with the layout of letters:

Sierra Nevada was quieter on its social media. There was one Tweet regarding the situation, and it pointed to this Facebook post stating that Sierra Nevada has been brewing IPAs since 1981, and that they acknowledge that there will be differences in opinion. The poster stated that “We don’t harbor any ill will toward Lagunitas Brewing and are pleased that we can get back to making great beers.” In a blog post on their site, Sierra Nevada asserted that they “have no interest in [their] products being confused with any other brand.”

So, it seems over. However, the folks over at Lagunitas won’t forget it for awhile: 

While I won’t say it’s the worst day in *my* life, I will say that I hate it when two businesses I love don’t get along. C’mon. Let’s all drink it out.

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