Gigantic Brewing Company in Portland, Oregon is one of the newest entrants in one of American's most mature craft beer markets. And they're succeeding on the back of an IPA. It's an uncanny story in an industry that's becoming more competitive by the minute, and inviting prognosticators to call an end to the craft beer wave — "The saturation point" as they call it. But healthy competition is what put this industry in a better position than ever to succeed. And on Episode 1 of the GBH Podcast last week, one of Gigantic's founders, Van Havig gave us the economic rundown of exactly why that's good news.Read More
Today marks a major expansion for Good Beer Hunting — the podcast.
One of my favorite media formats, the podcast will be a series of in-depth, personal, casual conversations with brewers, business owners, and craft-oriented people of all kinds. It's a chance for me to bring you stories I could never write or photograph, and introduce you to the brilliant minds and raw voices of craft in America that I encounter every day.
Together, we’ll dig into the issues the industry is facing. We’ll draw connections between the creativity in beer and the culture we all operate in. And most importantly, it’ll be a conversation.Read More
Cory King of Side Project Brewing is part of a curious new generation of American brewers. He's focused on mastery, not markets. Yeast strains more than hops. And blending as much as brewing. And he can do all this because Side Project is exactly that — an internal start-up at Perennial Artisanal Ales in St. Louis where King also serves as head brewer.Read More
Saison Rustique is a perfect example of Brasserie Dunham's point of view. Refermented in the bottle, Rustique's powerful effervescence livens up the orange-pith-like bitterness. Musty esters and a slightly phenolic aroma pop off the ice-berg-like head, with a spicy waft of funk. Perfect for a summer refresher, but bracing enough for a mid-winter break, this beer is dry as a bone and finishes with a brett-like quality, leaving almost no trace of itself on your palate other than some vague citrus and soft, soapy texture.Read More
Mark Spence has been producing with the Bruised Orange Theater Company in Chicago for years, and while we first met during one of his headier shows, it's the group's ongoing "I Saw You" at Town Hall Pub — where they act out personal ads in the form of the characters they imagine wrote the original "scripts" — that's made a lasting mark on the city's comedy and theater culture. In the past few years, Mark's gone deep into beer and homebrewing, and has developed one of the most trusted palates in my circle of drinking buddies.Read More
It's Super Bowl Sunday, and before you settle in for the afternoon, chances are you're making a beer and grocery run for your crew. As usual, GBH resident chef Emily Berman of 52 Meals has a couple of items to add to that list, and a recommendation on what to do with it when you get back. This is a smoked Welsh rarebit folks, and it's beautiful.Read More
Described as a "midwinter" ale, Huitzi blends flavors from hibiscus, honey, ginger and chamomile to produce a restrained but herbaceous and fruitful bouquet in a beer more reminiscent of what's going on in Spain and Italy's craft brewing culture where ingredients like rosemary and mushrooms are all the rage.Read More
I’ve worked with a lot of breweries. Big ones, little ones, some with clear plans and others stumbling forward every day. And one thing I’ve learned is that no matter how many people help build a brewery, there’s always one person who walks around with the whole thing in their head every day. It weighs on them almost every minute of the day as they continuously contemplate the future of their endeavor, and the great responsibility they feel for all involved. Andres Araya is one of those brewery owners.Read More
Butterfly Flashmob is Solemn Oath's third bottle release. This Belgian IPA pairs the juicy citrus, pine, and floral bitterness of Citra, Centennial, Columbus, and Simcoe and Centennial hops against a fruity Belgian yeast. The 90IBUs leave the palate clean and dry, which makes it an amazing food beer for anything fatty or particularly funky, like a blue cheese.Read More
Shaun Hill is not some back-country monk. And his brewery isn’t set up for a two-page spread in Kinfolk magazine. But based on the stories written about this isolated brewery on a hilltop in northern Vermont, you may have gotten that impression. Or you may be getting that impression now — the images don’t lie. But there’s a lot more to this place, and this brewer, than the aesthetics of it all.Read More