Why A South Korean Brewery Moved To California To Make Korean Beer
New Bottled Brews Delayed By Government Shutdown
Craft Beer, Brought To You By Big Beer
The Bay Area Bites Guide to the Best Places to Drink Beer This Summer
Hop Growers Cheer Craft Brewers For Saving An Ailing Industry
Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam
How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag
Craft Brewers Are Running Out Of Names, And Into Legal Spats
As Craft Beer Starts Gushing, Its Essence Gets Watered Down
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Photo: Andrew Lichtenstein/Corbis","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/05/craft-beer.jpg","width":1120,"height":745}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_133318":{"type":"authors","id":"byline_bayareabites_133318","meta":{"override":true},"slug":"byline_bayareabites_133318","name":"Shelby Pope, NPR Food","isLoading":false},"byline_bayareabites_132076":{"type":"authors","id":"byline_bayareabites_132076","meta":{"override":true},"slug":"byline_bayareabites_132076","name":"Hope Kirwan, Wisconsin Public Radio","isLoading":false},"byline_bayareabites_119499":{"type":"authors","id":"byline_bayareabites_119499","meta":{"override":true},"slug":"byline_bayareabites_119499","name":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_111181":{"type":"authors","id":"byline_bayareabites_111181","meta":{"override":true},"slug":"byline_bayareabites_111181","name":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_110499":{"type":"authors","id":"byline_bayareabites_110499","meta":{"override":true},"slug":"byline_bayareabites_110499","name":"John Ydstie, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_99871":{"type":"authors","id":"byline_bayareabites_99871","meta":{"override":true},"slug":"byline_bayareabites_99871","name":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_91835":{"type":"authors","id":"byline_bayareabites_91835","meta":{"override":true},"slug":"byline_bayareabites_91835","name":"Alastair Bland","isLoading":false},"byline_bayareabites_81755":{"type":"authors","id":"byline_bayareabites_81755","meta":{"override":true},"slug":"byline_bayareabites_81755","name":"Alastair Bland","isLoading":false},"kdomara":{"type":"authors","id":"1459","meta":{"index":"authors_1591205172","id":"1459","found":true},"name":"Kelly O'Mara","firstName":"Kelly","lastName":"O'Mara","slug":"kdomara","email":"komara@kqed.org","display_author_email":false,"staff_mastheads":["news"],"title":"KQED Contributor","bio":"Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["author"]},{"site":"news","roles":["editor"]},{"site":"futureofyou","roles":["editor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"stateofhealth","roles":["editor"]},{"site":"science","roles":["editor"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["administrator"]},{"site":"forum","roles":["editor"]},{"site":"liveblog","roles":["editor"]}],"headData":{"title":"Kelly O'Mara | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kdomara"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_133318":{"type":"posts","id":"bayareabites_133318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133318","score":null,"sort":[1554828965000]},"guestAuthors":[],"slug":"why-a-south-korean-brewery-moved-to-california-to-make-korean-beer","title":"Why A South Korean Brewery Moved To California To Make Korean Beer","publishDate":1554828965,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Booth Brewing, one of South Korea's most visible craft beer producers, doesn't make its beer where Korean beer giants Hite and OB produce their ubiquitous watery lagers. Instead, most of Booth's beers are brewed in Eureka, the California city near the Oregon border most known for redwood trees and marijuana cultivation.\u003cbr>\n[aside postID=\"bayareabites_117246,bayareabites_133140\" label=\"More Brews For You\"]\u003cbr>\nBooth launched in Seoul in 2013 after husband and wife team Sunghoo Yang, a former investment analyst, and Heeyoon Kim, a former doctor, wanted to help correct the dearth of craft beer in South Korea. Part of their impetus was \u003ca href=\"https://www.economist.com/business/2012/11/24/fiery-food-boring-beer\">an article\u003c/a> that ran a few years prior in \u003cem>The\u003c/em> \u003cem>Economist\u003c/em>. \"Brewing remains just about the only useful activity at which North Korea beats the South,\" the article concluded, while declaring North Korea's \u003ca href=\"https://www.nytimes.com/2008/03/10/business/worldbusiness/10iht-beer.1.10865644.html?_r=1&login=smartlock&auth=login-smartlock\">government-brewed Taedonggang\u003c/a> as more memorable than South Korea's beer offerings.\u003c/p>\n\u003cp>Like many South Koreans, Yang and Kim wanted to prove that conclusion wrong. So they teamed up with Daniel Tudor, the article's author, and opened a pub that served pizza and craft beer out of a Seoul alley. Their patriotic origin story and quirky branding — their bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan base. Within the year, they expanded to four more locations.\u003c/p>\n\u003cp>\"Hoppy beers, it's an acquired taste,\" says Yang. \"The first time you try it, it's a little different and bitter, but then once you get the hang of it, you really appreciate the style and then people kind of get addicted to it.\" For many of their customers, trying American-style hoppy IPAs for the first time was a hard sell. \"I think half the customers, when they first came to our bar, thought our beer was too bitter, so they couldn't finish a pint. But then as time passed on, that wasn't a problem anymore,\" Yang says.\u003c/p>\n\u003cp>It was a good time to join the craft beer business. In the early 2000s, the Korean government started issuing microbrewery licenses, leading to a boom in brewpubs, usually offering German-style beers like wheat beers and Pilsners. But they were only allowed to sell their beer on the brewery premises. In 2014, the laws changed, allowing smaller breweries to finally distribute outside of their pubs.\u003c/p>\n\u003cfigure id=\"attachment_133320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/eurekaseoul-hop-ale-series2-6eb0536c55f912d7ce5ab9d98bcb9086b0266071-e1554828453905.jpg\" alt=\"Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133320\">\u003cfigcaption class=\"wp-caption-text\">Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b \u003ccite>(Courtesy of The Booth Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, Booth was having its beers made off-site by a contract brewery. But the company wanted to grow, and to do that, it needed its own brewery. At the same time, Eureka's Lost Coast brewing, an American craft beer mainstay since 1989, was also growing. Yang and Kim were familiar with Lost Coast, and when that brewery announced its move to a bigger facility, the Booth founders heard the news. So they traveled across the world to buy Lost Coast's 30-barrel brew house, and started producing beer there in 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes, shipping the beer back to Korea is expensive, Yang says. But it's actually a better business model for them, because of access to ingredients like hops. There wasn't a distributor in Korea, so they had to import their own, which sometimes didn't make it through customs. There was also a bigger pool of brewer talent in America. And it was cheaper for Booth to make beer overseas because of Korea's tax laws, which impose larger taxes on Korean-made beers than on imported ones, much to the irritation of local breweries.\u003c/p>\n\u003cp>While Booth also has a small, four-barrel brewing system in Korea, the majority of its beer is brewed in Eureka and shipped back, or distributed throughout Humboldt County, Calif., and the Bay Area. The company offers a variety of beers and enjoys collaborating with other breweries worldwide as well as producing limited edition beers, such as a smoothie IPA that benefits LGBT charities.\u003c/p>\n\u003cp>Booth's beer offerings are tailored to the two markets. The company doesn't push its hoppier IPAs in Korea, since they're more expensive to produce and not as price competitive as other options. And craft beer has become such an established part of American drinking culture that any decent bar is more likely to have a variety of craft beers than mass lagers like Budweiser, Yang points out. \"Whereas Korea, we're still in the stages where craft beer is something new, it's interesting to try, so it's something that you kind of opt for and maybe not go back to it for a while,\" he says.\u003c/p>\n\u003cp>There's a lot of excitement in the Korean beer scene, but it's still early. \"The craft market in Korea is growing steadily and has a pretty wide 'general awareness' in the country, but details and a real understanding is still lacking outside of a few small groups of hardcore fans,\" Erik Moynihan, CEO of Seoul-based Magpie Brewing, wrote in an email. He points to encouraging signs, like the fact that there's been a spike in the number of new breweries opening, and new laws allowing craft breweries to sell their products in grocery and convenience stores.\u003c/p>\n\u003cp>Recently, there have been discussions in the Korean craft beer scene about what defines a Korean brewery: If the owners aren't Korean nationals, does it still count? What about Booth and Korean breweries that make their beers in other countries? \"It's a whirlpool of opinion that we at Magpie are often caught up in as well,\" Moynihan says. \"Regardless, Booth was present at the beginning of the beer scene in Korea, and really had an impact on the attention (domestic and global) that our market has attracted.\"\u003c/p>\n\u003cp>And Booth — which considers itself a \"global company starting from Seoul,\" Kim wrote in an email — hopes to grow that market even more, with a taproom in Eureka slated to open this year, and possibly one in Los Angeles. The company also wants to expand into Southeast Asian countries like Vietnam, which have been slower to adopt craft beer than Korea has.\u003c/p>\n\u003cp>\"Trends are really fast,\" Yang says of Korea's relationship with craft beer. \"It catches on really fast, it goes away really fast, but we hope that this one's here to stay.\"\u003c/p>\n\u003cp>\u003cem>Shelby Pope is a freelance writer living and eating her way through Oakland, Calif. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"The craft beer scene in Korea is still new, and while shipping beer back there is expensive, the company gained better access to hops and brewer talent in America, as well as a significant tax break.","status":"publish","parent":0,"modified":1554828965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1113},"headData":{"title":"Why A South Korean Brewery Moved To California To Make Korean Beer | KQED","description":"The craft beer scene in Korea is still new, and while shipping beer back there is expensive, the company gained better access to hops and brewer talent in America, as well as a significant tax break.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Why A South Korean Brewery Moved To California To Make Korean Beer","datePublished":"2019-04-09T16:56:05.000Z","dateModified":"2019-04-09T16:56:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"133318 https://ww2.kqed.org/bayareabites/?p=133318","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/09/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer/","disqusTitle":"Why A South Korean Brewery Moved To California To Make Korean Beer","nprByline":"Shelby Pope, NPR Food","nprImageAgency":"Courtesy of The Booth Brewing Co.","nprStoryId":"696638173","nprApiLink":"http://api.npr.org/query?id=696638173&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer?ft=nprml&f=696638173","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Apr 2019 08:00:00 -0400","nprStoryDate":"Tue, 09 Apr 2019 08:00:06 -0400","nprLastModifiedDate":"Tue, 09 Apr 2019 08:00:06 -0400","path":"/bayareabites/133318/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Booth Brewing, one of South Korea's most visible craft beer producers, doesn't make its beer where Korean beer giants Hite and OB produce their ubiquitous watery lagers. Instead, most of Booth's beers are brewed in Eureka, the California city near the Oregon border most known for redwood trees and marijuana cultivation.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117246,bayareabites_133140","label":"More Brews For You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBooth launched in Seoul in 2013 after husband and wife team Sunghoo Yang, a former investment analyst, and Heeyoon Kim, a former doctor, wanted to help correct the dearth of craft beer in South Korea. Part of their impetus was \u003ca href=\"https://www.economist.com/business/2012/11/24/fiery-food-boring-beer\">an article\u003c/a> that ran a few years prior in \u003cem>The\u003c/em> \u003cem>Economist\u003c/em>. \"Brewing remains just about the only useful activity at which North Korea beats the South,\" the article concluded, while declaring North Korea's \u003ca href=\"https://www.nytimes.com/2008/03/10/business/worldbusiness/10iht-beer.1.10865644.html?_r=1&login=smartlock&auth=login-smartlock\">government-brewed Taedonggang\u003c/a> as more memorable than South Korea's beer offerings.\u003c/p>\n\u003cp>Like many South Koreans, Yang and Kim wanted to prove that conclusion wrong. So they teamed up with Daniel Tudor, the article's author, and opened a pub that served pizza and craft beer out of a Seoul alley. Their patriotic origin story and quirky branding — their bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan base. Within the year, they expanded to four more locations.\u003c/p>\n\u003cp>\"Hoppy beers, it's an acquired taste,\" says Yang. \"The first time you try it, it's a little different and bitter, but then once you get the hang of it, you really appreciate the style and then people kind of get addicted to it.\" For many of their customers, trying American-style hoppy IPAs for the first time was a hard sell. \"I think half the customers, when they first came to our bar, thought our beer was too bitter, so they couldn't finish a pint. But then as time passed on, that wasn't a problem anymore,\" Yang says.\u003c/p>\n\u003cp>It was a good time to join the craft beer business. In the early 2000s, the Korean government started issuing microbrewery licenses, leading to a boom in brewpubs, usually offering German-style beers like wheat beers and Pilsners. But they were only allowed to sell their beer on the brewery premises. In 2014, the laws changed, allowing smaller breweries to finally distribute outside of their pubs.\u003c/p>\n\u003cfigure id=\"attachment_133320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/eurekaseoul-hop-ale-series2-6eb0536c55f912d7ce5ab9d98bcb9086b0266071-e1554828453905.jpg\" alt=\"Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133320\">\u003cfigcaption class=\"wp-caption-text\">Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b \u003ccite>(Courtesy of The Booth Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, Booth was having its beers made off-site by a contract brewery. But the company wanted to grow, and to do that, it needed its own brewery. At the same time, Eureka's Lost Coast brewing, an American craft beer mainstay since 1989, was also growing. Yang and Kim were familiar with Lost Coast, and when that brewery announced its move to a bigger facility, the Booth founders heard the news. So they traveled across the world to buy Lost Coast's 30-barrel brew house, and started producing beer there in 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, shipping the beer back to Korea is expensive, Yang says. But it's actually a better business model for them, because of access to ingredients like hops. There wasn't a distributor in Korea, so they had to import their own, which sometimes didn't make it through customs. There was also a bigger pool of brewer talent in America. And it was cheaper for Booth to make beer overseas because of Korea's tax laws, which impose larger taxes on Korean-made beers than on imported ones, much to the irritation of local breweries.\u003c/p>\n\u003cp>While Booth also has a small, four-barrel brewing system in Korea, the majority of its beer is brewed in Eureka and shipped back, or distributed throughout Humboldt County, Calif., and the Bay Area. The company offers a variety of beers and enjoys collaborating with other breweries worldwide as well as producing limited edition beers, such as a smoothie IPA that benefits LGBT charities.\u003c/p>\n\u003cp>Booth's beer offerings are tailored to the two markets. The company doesn't push its hoppier IPAs in Korea, since they're more expensive to produce and not as price competitive as other options. And craft beer has become such an established part of American drinking culture that any decent bar is more likely to have a variety of craft beers than mass lagers like Budweiser, Yang points out. \"Whereas Korea, we're still in the stages where craft beer is something new, it's interesting to try, so it's something that you kind of opt for and maybe not go back to it for a while,\" he says.\u003c/p>\n\u003cp>There's a lot of excitement in the Korean beer scene, but it's still early. \"The craft market in Korea is growing steadily and has a pretty wide 'general awareness' in the country, but details and a real understanding is still lacking outside of a few small groups of hardcore fans,\" Erik Moynihan, CEO of Seoul-based Magpie Brewing, wrote in an email. He points to encouraging signs, like the fact that there's been a spike in the number of new breweries opening, and new laws allowing craft breweries to sell their products in grocery and convenience stores.\u003c/p>\n\u003cp>Recently, there have been discussions in the Korean craft beer scene about what defines a Korean brewery: If the owners aren't Korean nationals, does it still count? What about Booth and Korean breweries that make their beers in other countries? \"It's a whirlpool of opinion that we at Magpie are often caught up in as well,\" Moynihan says. \"Regardless, Booth was present at the beginning of the beer scene in Korea, and really had an impact on the attention (domestic and global) that our market has attracted.\"\u003c/p>\n\u003cp>And Booth — which considers itself a \"global company starting from Seoul,\" Kim wrote in an email — hopes to grow that market even more, with a taproom in Eureka slated to open this year, and possibly one in Los Angeles. The company also wants to expand into Southeast Asian countries like Vietnam, which have been slower to adopt craft beer than Korea has.\u003c/p>\n\u003cp>\"Trends are really fast,\" Yang says of Korea's relationship with craft beer. \"It catches on really fast, it goes away really fast, but we hope that this one's here to stay.\"\u003c/p>\n\u003cp>\u003cem>Shelby Pope is a freelance writer living and eating her way through Oakland, Calif. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133318/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer","authors":["byline_bayareabites_133318"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_16391","bayareabites_11160","bayareabites_16272"],"featImg":"bayareabites_133319","label":"bayareabites"},"bayareabites_132076":{"type":"posts","id":"bayareabites_132076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132076","score":null,"sort":[1547235355000]},"guestAuthors":[],"slug":"new-bottled-brews-delayed-by-government-shutdown","title":"New Bottled Brews Delayed By Government Shutdown","publishDate":1547235355,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XWEIWxKvt2OUb7Vs3kuX1suhnwEo8Fn4\"]\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Brewmasters at craft breweries across the nation are bemoaning the government shutdown — the federal agency that has to approve new labels for new brews is closed, delaying all new releases.","status":"publish","parent":0,"modified":1547235355,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":574},"headData":{"title":"New Bottled Brews Delayed By Government Shutdown | KQED","description":"Brewmasters at craft breweries across the nation are bemoaning the government shutdown — the federal agency that has to approve new labels for new brews is closed, delaying all new releases.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"New Bottled Brews Delayed By Government Shutdown","datePublished":"2019-01-11T19:35:55.000Z","dateModified":"2019-01-11T19:35:55.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"132076 https://ww2.kqed.org/bayareabites/?p=132076","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/11/new-bottled-brews-delayed-by-government-shutdown/","disqusTitle":"New Bottled Brews Delayed By Government Shutdown","nprImageCredit":"Dave Martin","nprByline":"Hope Kirwan, Wisconsin Public Radio","nprImageAgency":"AP","nprStoryId":"684213385","nprApiLink":"http://api.npr.org/query?id=684213385&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/01/10/684213385/new-bottled-brews-delayed-by-government-shutdown?ft=nprml&f=684213385","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Jan 2019 09:13:00 -0500","nprStoryDate":"Thu, 10 Jan 2019 19:56:31 -0500","nprLastModifiedDate":"Fri, 11 Jan 2019 09:13:20 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/01/20190110_atc_shutdown_affects_breweries.mp3?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","nprAudioM3u":"http://api.npr.org/m3u/1684229773-b219fb.m3u?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","audioTrackLength":169,"path":"/bayareabites/132076/new-bottled-brews-delayed-by-government-shutdown","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/01/20190110_atc_shutdown_affects_breweries.mp3?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132076/new-bottled-brews-delayed-by-government-shutdown","authors":["byline_bayareabites_132076"],"categories":["bayareabites_301","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_14753","bayareabites_11160","bayareabites_14775","bayareabites_16272","bayareabites_2243"],"featImg":"bayareabites_132077","label":"bayareabites"},"bayareabites_119499":{"type":"posts","id":"bayareabites_119499","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119499","score":null,"sort":[1501539067000]},"guestAuthors":[],"slug":"craft-beer-brought-to-you-by-big-beer","title":"Craft Beer, Brought To You By Big Beer","publishDate":1501539067,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>You may not be aware that Ballast Point Brewing Company, famed for its Sculpin IPA and fruity renditions of the same beer, was bought in 2015 for $1 billion by Constellation Brands,\u003cstrong> \u003c/strong>the company that owns Corona. Or that Lagunitas Brewing Company is now owned fully by Heineken or that Goose Island has since 2011 been a brand of Anheuser-Busch InBev, the global brewing giant that owns Budweiser.\u003c/p>\n\u003cp>These are just three of more than a dozen of the country's most popular and beloved craft breweries that have been purchased by global beverage companies in the past seven years. Indeed, beer brands recently purchased by larger companies now almost dominate many supermarket or liquor store shelves.\u003c/p>\n\u003cp>It isn't clear how many consumers know this is happening or whether they would care if they did. It also remains to be seen how these transactions will affect how the newly acquired brands taste.\u003c/p>\n\u003cp>But one thing is clear to craft beer brewers, lovers and lobbyists: They feel they're under attack by what they bitterly call \"Big Beer\" or \"Big Alcohol.\"\u003c/p>\n\u003cp>Bob Pease, CEO and president of the Brewers Association, a Boulder, Colo., trade group representing independent craft brewers, says the incursion began six or seven years ago, after large companies, eyeing craft beer's growing market share, tried but essentially failed at brewing their own imitations of craft beer — like the short-lived \u003ca href=\"https://www.ratebeer.com/beer/budweiser-american-ale/90235/\">Budweiser American Ale\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"So in 2011, AB InBev hit on this strategy of just buying the breweries that had the kind of mojo or street cred that they weren't nimble enough to replicate in their own breweries,\" he says.\u003c/p>\n\u003cp>Today, AB InBev alone owns 10 brands that until a few years ago were independently owned craft breweries.\u003c/p>\n\u003cp>The way Pease sees it, this system of taking ownership of craft brands has allowed larger beverage companies to strategically pressure beer distributors and retailers into dropping independently owned beers in favor of their own newly acquired brands. As a result, Pease says, small craft brands are being squeezed out of warehouses, delivery vans and, ultimately, supermarkets as shelves become increasingly stacked with what detractors like to call \"crafty\" beer.\u003c/p>\n\u003cp>\"You'll find Goose Island on tap practically everywhere across the country, and you'll say, 'I didn't know they were that popular,' and they aren't,\" Pease says. \"The distributors are just pushing these brands out there.\"\u003c/p>\n\u003cp>Felipe Szpigel — president of The High End, a business unit of Anheuser-Busch — was unavailable to speak by phone. But in an email, he says the United States \"is the most competitive beer market in the world\" and he indicates that the market is a fair one. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"We are partners with just 10 craft breweries, and work with the entire industry to encourage growth and choice,\" he writes. \"The verdict on each craft beer will be made by consumers. No amount of distribution or promotion will keep substandard beers on the shelf.\"\u003c/p>\n\u003cp>Christian Kazakoff, brewer at Iron Springs Pub and Brewery in Fairfax, Calif., says the changing landscape of craft brewery ownership has made it harder for breweries like his to get their beer into retail spaces.\u003c/p>\n\u003cp>\"We really have to hustle now,\" Kazakoff says. He says some small breweries have resorted to serving their beer strictly at their own brewpubs because competition on the retail market has become so stacked against companies without strong market leverage.\u003c/p>\n\u003cp>To Tom McCormick, executive director of the California Craft Brewers Association, a trade group that represents more than 500 of California's 800-plus craft breweries, it's obvious that small craft breweries are taking a hit as Big Beer knocks them off shelves.\u003c/p>\n\u003cp>\"Craft breweries used to have to compete among themselves,\" McCormick says. \"Now, big breweries are taking this if-you-can't-beat-them-buy-them approach, and all of a sudden, retailers are carrying 10 Barrel, Elysian, Goose Island and all the other brands now owned by AB InBev, when there are plenty of other good brands made by small local breweries.\"\u003c/p>\n\u003cp>From the consumer's perspective, all of this may not matter. For instance, even in the wake of Heineken's total buyout of Lagunitas, McCormick suspects the quality of the beer produced by Lagunitas' breweries (one in Chicago, one in Petaluma, Calif.) will remain the same, because — according to the brand's founder, Tony Magee — the beer will continue to be made by the same staff on the same equipment.\u003c/p>\n\u003cp>\"With Lagunitas, I don't think the new ownership is going to change anything,\" McCormick says. We should note that Lagunitas is an NPR sponsor.\u003c/p>\n\u003cp>But he is less confident that the quality of other former craft brands will be sustained under new management.\u003c/p>\n\u003cp>\"In the case of Anheuser-Busch, they're now brewing some of those brands they've bought in their own facilities, and I think that will change how the beer tastes,\" he says. \"With Ballast Point, some of those recipes, because they have so many hops, are going to be very difficult to produce at the larger scales they've projected.\"\u003c/p>\n\u003cp>Szpigel, at Anheuser-Busch, promises that the company's quality-assurance processes will keep the flavor and consistency the same in acquired brands now being brewed on AB InBev equipment, like Elysian and Goose Island.\u003c/p>\n\u003cp>Representatives from Constellation Brands said they were unavailable to comment.\u003c/p>\n\u003cfigure id=\"attachment_119500\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg\" alt=\"The Brewers Association recently introduced this "independent craft brewer seal." The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term "craft."\" width=\"800\" height=\"638\" class=\"size-full wp-image-119500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-520x415.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Brewers Association recently introduced this \"independent craft brewer seal.\" The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term \"craft.\" \u003ccite>(Courtesy of Brewers Association)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convinced that consumers will support small breweries if they are able to identify them, the Brewers Association recently introduced a so-called \"independent craft brewer seal.\" Pease says the image and logo will only be issued to beer brands that meet the Brewers Association's \u003ca href=\"https://www.brewersassociation.org/statistics/craft-brewer-defined/\">definition of the term \"craft.\"\u003c/a> The Brewers Association requires, among other things, that a craft brewery be small — producing less than 6 million barrels per year — and independently owned. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Will such a seal affect how beer drinkers make choices in the beer aisle? Probably to some degree, at least. A recent \u003ca href=\"http://www.nielsen.com/us/en/insights/news/2017/the-sales-buzz-on-craft-beer-terminology.html\">consumer survey\u003c/a> from the Nielsen marketing research group indicates roughly a third of craft beer buyers prefer beer that is not mass-produced.\u003c/p>\n\u003cp>McCormick says the craft brewers seal \"will allow people to identify craft brands\" and, probably, significantly influence what they buy.\u003c/p>\n\u003cp>\"All other things being equal, if you have two brands next to each other, one independently or family owned, and the other owned by Big Alcohol, I think most people would choose the small, independently owned brand — no doubt about it,\" McCormick says.\u003c/p>\n\u003cp>Then again, Kazakoff already knows very well that Ballast Point is owned by Constellation Brands.\u003c/p>\n\u003cp>\"But it hasn't stopped me from buying a Grapefruit Sculpin now and then,\" he admits. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"More than a dozen of America's most popular craft breweries have been bought by global beverage companies in recent years. Craft beer brewers say they're under attack by what they call \"Big Beer.\"","status":"publish","parent":0,"modified":1501539067,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1159},"headData":{"title":"Craft Beer, Brought To You By Big Beer | KQED","description":"More than a dozen of America's most popular craft breweries have been bought by global beverage companies in recent years. Craft beer brewers say they're under attack by what they call "Big Beer."","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Craft Beer, Brought To You By Big Beer","datePublished":"2017-07-31T22:11:07.000Z","dateModified":"2017-07-31T22:11:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119499 https://ww2.kqed.org/bayareabites/?p=119499","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/07/31/craft-beer-brought-to-you-by-big-beer/","disqusTitle":"Craft Beer, Brought To You By Big Beer","source":"Beer","sourceUrl":"https://ww2.kqed.org/bayareabites/category/beverages-2/beer/","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Brewers Association","nprStoryId":"539760477","nprApiLink":"http://api.npr.org/query?id=539760477&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/07/28/539760477/craft-beer-brought-to-you-by-big-beer?ft=nprml&f=539760477","nprRetrievedStory":"1","nprPubDate":"Fri, 28 Jul 2017 15:27:00 -0400","nprStoryDate":"Fri, 28 Jul 2017 12:03:00 -0400","nprLastModifiedDate":"Fri, 28 Jul 2017 15:32:48 -0400","path":"/bayareabites/119499/craft-beer-brought-to-you-by-big-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You may not be aware that Ballast Point Brewing Company, famed for its Sculpin IPA and fruity renditions of the same beer, was bought in 2015 for $1 billion by Constellation Brands,\u003cstrong> \u003c/strong>the company that owns Corona. Or that Lagunitas Brewing Company is now owned fully by Heineken or that Goose Island has since 2011 been a brand of Anheuser-Busch InBev, the global brewing giant that owns Budweiser.\u003c/p>\n\u003cp>These are just three of more than a dozen of the country's most popular and beloved craft breweries that have been purchased by global beverage companies in the past seven years. Indeed, beer brands recently purchased by larger companies now almost dominate many supermarket or liquor store shelves.\u003c/p>\n\u003cp>It isn't clear how many consumers know this is happening or whether they would care if they did. It also remains to be seen how these transactions will affect how the newly acquired brands taste.\u003c/p>\n\u003cp>But one thing is clear to craft beer brewers, lovers and lobbyists: They feel they're under attack by what they bitterly call \"Big Beer\" or \"Big Alcohol.\"\u003c/p>\n\u003cp>Bob Pease, CEO and president of the Brewers Association, a Boulder, Colo., trade group representing independent craft brewers, says the incursion began six or seven years ago, after large companies, eyeing craft beer's growing market share, tried but essentially failed at brewing their own imitations of craft beer — like the short-lived \u003ca href=\"https://www.ratebeer.com/beer/budweiser-american-ale/90235/\">Budweiser American Ale\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"So in 2011, AB InBev hit on this strategy of just buying the breweries that had the kind of mojo or street cred that they weren't nimble enough to replicate in their own breweries,\" he says.\u003c/p>\n\u003cp>Today, AB InBev alone owns 10 brands that until a few years ago were independently owned craft breweries.\u003c/p>\n\u003cp>The way Pease sees it, this system of taking ownership of craft brands has allowed larger beverage companies to strategically pressure beer distributors and retailers into dropping independently owned beers in favor of their own newly acquired brands. As a result, Pease says, small craft brands are being squeezed out of warehouses, delivery vans and, ultimately, supermarkets as shelves become increasingly stacked with what detractors like to call \"crafty\" beer.\u003c/p>\n\u003cp>\"You'll find Goose Island on tap practically everywhere across the country, and you'll say, 'I didn't know they were that popular,' and they aren't,\" Pease says. \"The distributors are just pushing these brands out there.\"\u003c/p>\n\u003cp>Felipe Szpigel — president of The High End, a business unit of Anheuser-Busch — was unavailable to speak by phone. But in an email, he says the United States \"is the most competitive beer market in the world\" and he indicates that the market is a fair one. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"We are partners with just 10 craft breweries, and work with the entire industry to encourage growth and choice,\" he writes. \"The verdict on each craft beer will be made by consumers. No amount of distribution or promotion will keep substandard beers on the shelf.\"\u003c/p>\n\u003cp>Christian Kazakoff, brewer at Iron Springs Pub and Brewery in Fairfax, Calif., says the changing landscape of craft brewery ownership has made it harder for breweries like his to get their beer into retail spaces.\u003c/p>\n\u003cp>\"We really have to hustle now,\" Kazakoff says. He says some small breweries have resorted to serving their beer strictly at their own brewpubs because competition on the retail market has become so stacked against companies without strong market leverage.\u003c/p>\n\u003cp>To Tom McCormick, executive director of the California Craft Brewers Association, a trade group that represents more than 500 of California's 800-plus craft breweries, it's obvious that small craft breweries are taking a hit as Big Beer knocks them off shelves.\u003c/p>\n\u003cp>\"Craft breweries used to have to compete among themselves,\" McCormick says. \"Now, big breweries are taking this if-you-can't-beat-them-buy-them approach, and all of a sudden, retailers are carrying 10 Barrel, Elysian, Goose Island and all the other brands now owned by AB InBev, when there are plenty of other good brands made by small local breweries.\"\u003c/p>\n\u003cp>From the consumer's perspective, all of this may not matter. For instance, even in the wake of Heineken's total buyout of Lagunitas, McCormick suspects the quality of the beer produced by Lagunitas' breweries (one in Chicago, one in Petaluma, Calif.) will remain the same, because — according to the brand's founder, Tony Magee — the beer will continue to be made by the same staff on the same equipment.\u003c/p>\n\u003cp>\"With Lagunitas, I don't think the new ownership is going to change anything,\" McCormick says. We should note that Lagunitas is an NPR sponsor.\u003c/p>\n\u003cp>But he is less confident that the quality of other former craft brands will be sustained under new management.\u003c/p>\n\u003cp>\"In the case of Anheuser-Busch, they're now brewing some of those brands they've bought in their own facilities, and I think that will change how the beer tastes,\" he says. \"With Ballast Point, some of those recipes, because they have so many hops, are going to be very difficult to produce at the larger scales they've projected.\"\u003c/p>\n\u003cp>Szpigel, at Anheuser-Busch, promises that the company's quality-assurance processes will keep the flavor and consistency the same in acquired brands now being brewed on AB InBev equipment, like Elysian and Goose Island.\u003c/p>\n\u003cp>Representatives from Constellation Brands said they were unavailable to comment.\u003c/p>\n\u003cfigure id=\"attachment_119500\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg\" alt=\"The Brewers Association recently introduced this "independent craft brewer seal." The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term "craft."\" width=\"800\" height=\"638\" class=\"size-full wp-image-119500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/ba17_independentseal_packaging-5-_custom-39a09192e6a54b329c3d88cad4a8547be0f2ef8b-520x415.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Brewers Association recently introduced this \"independent craft brewer seal.\" The image and logo will only be issued to beer brands that meet the Brewers Association's definition of the term \"craft.\" \u003ccite>(Courtesy of Brewers Association)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convinced that consumers will support small breweries if they are able to identify them, the Brewers Association recently introduced a so-called \"independent craft brewer seal.\" Pease says the image and logo will only be issued to beer brands that meet the Brewers Association's \u003ca href=\"https://www.brewersassociation.org/statistics/craft-brewer-defined/\">definition of the term \"craft.\"\u003c/a> The Brewers Association requires, among other things, that a craft brewery be small — producing less than 6 million barrels per year — and independently owned. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Will such a seal affect how beer drinkers make choices in the beer aisle? Probably to some degree, at least. A recent \u003ca href=\"http://www.nielsen.com/us/en/insights/news/2017/the-sales-buzz-on-craft-beer-terminology.html\">consumer survey\u003c/a> from the Nielsen marketing research group indicates roughly a third of craft beer buyers prefer beer that is not mass-produced.\u003c/p>\n\u003cp>McCormick says the craft brewers seal \"will allow people to identify craft brands\" and, probably, significantly influence what they buy.\u003c/p>\n\u003cp>\"All other things being equal, if you have two brands next to each other, one independently or family owned, and the other owned by Big Alcohol, I think most people would choose the small, independently owned brand — no doubt about it,\" McCormick says.\u003c/p>\n\u003cp>Then again, Kazakoff already knows very well that Ballast Point is owned by Constellation Brands.\u003c/p>\n\u003cp>\"But it hasn't stopped me from buying a Grapefruit Sculpin now and then,\" he admits. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119499/craft-beer-brought-to-you-by-big-beer","authors":["byline_bayareabites_119499"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_358"],"tags":["bayareabites_15927","bayareabites_11160"],"featImg":"bayareabites_119505","label":"source_bayareabites_119499"},"bayareabites_117246":{"type":"posts","id":"bayareabites_117246","meta":{"index":"posts_1591205157","site":"bayareabites","id":"117246","score":null,"sort":[1494619272000]},"guestAuthors":[],"slug":"the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer","title":"The Bay Area Bites Guide to the Best Places to Drink Beer This Summer","publishDate":1494619272,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n","blocks":[],"excerpt":"Try one of these local breweries or taprooms for a fresh beer this summer.","status":"publish","parent":0,"modified":1565111876,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":1768},"headData":{"title":"The Bay Area Bites Guide to the Best Places to Drink Beer This Summer | KQED","description":"Try one of these local breweries or taprooms for a fresh beer this summer.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Bay Area Bites Guide to the Best Places to Drink Beer This Summer","datePublished":"2017-05-12T20:01:12.000Z","dateModified":"2019-08-06T17:17:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"117246 https://ww2.kqed.org/bayareabites/?p=117246","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/05/12/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer/","disqusTitle":"The Bay Area Bites Guide to the Best Places to Drink Beer This Summer","source":"Guides","sourceUrl":"https://ww2.kqed.org/bayareabites/category/guides-2/","path":"/bayareabites/117246/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If it seems difficult to keep up with all the new breweries opening and closing, it's not just you. According to the \u003ca href=\"http://www.californiacraftbeer.com/\" target=\"_blank\" rel=\"noopener\">California Craft Brewers Association\u003c/a>, there are more than 750 craft breweries in operation across California, more than any other state in the country. And the Bay Area has been a particular hub, with new breweries and taprooms opening across the East, South, and North Bays.\u003c/p>\n\u003cp>\u003cstrong>Add to your list:\u003c/strong> Formerly Linden Street Brewing, \u003ca href=\"https://oaklandunitedbeerworks.com/\" target=\"_blank\" rel=\"noopener\">Oakland United Beerworks\u003c/a> will also be reopening later this summer near Jack London Square. And \u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\" rel=\"noopener\">Speakeasy\u003c/a>, which closed its taproom earlier this year, \u003ca href=\"http://www.sfgate.com/insidescoop/article/Speakeasy-Ales-Lagers-workers-get-back-wages-11136151.php\" target=\"_blank\" rel=\"noopener\">sold its assets to Hunters Point Brewery\u003c/a> and should reopen its public serving too.\u003c/p>\n\u003cp>While we can't accurately capture all the beer halls, taprooms, pubs, breweries, and patios where you can enjoy a cold brew and all the ones coming soon, here's a list of some of the best new spots and oldies. If we missed your favorite, share it in the comments below.\u003c/p>\n\u003cfigure id=\"attachment_117300\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\">\u003cimg class=\"size-full wp-image-117300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg\" alt=\"The taps at Magnolia Brewery\" width=\"1440\" height=\"934\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-800x519.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-768x498.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1020x662.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-960x623.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-240x156.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-375x243.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/16587023_10154142052107653_716059604614428433_o-520x337.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The taps at Magnolia Brewery \u003ccite>(Courtesy of Magnolia)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.mikkellerbar.com/sf/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> (Tenderloin): With a location in L.A. and one in San Francisco, this beer hall has 42 taps and unique bottles from around the world. The kitchen serves high-end pub grub until 11 p.m. every night.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebeerhallsf.com/\" target=\"_blank\" rel=\"noopener\">The Beer Hall\u003c/a> (Mid-Market): With 20 rotating taps (primarily California brews and some one-of-a-kind), you come here first and foremost for the beer. There are also a few wines and plates, but the spot is small and can get crowded right after work.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\" rel=\"noopener\">Thirsty Bear Brewing Company\u003c/a> (SoMa): One of the oldest breweries in the city and the first craft brewer to be certified organic in San Francisco, it typically has 10 of its beers on tap — meant to be paired with the seasonal tapas they serve.\u003c/li>\n\u003cli>\u003ca href=\"https://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Co.\u003c/a> (SoMa): Bar seating, a few tables, and their own beers on tap, it's about the tasting flights. You can bring in your own food or order from one of the nearby restaurants.\u003c/li>\n\u003cli>\u003ca href=\"http://magnoliabrewing.com/haight/\" target=\"_blank\" rel=\"noopener\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in San Francisco, Magnolia serves a rotating round-up of its best beers with its gastropub fare.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\" rel=\"noopener\">Southern Pacific Brewing\u003c/a> (Mission): In a 10,000 square foot converted warehouse, Southern Pacific has created a popular indoor and outdoor space. Eat from the full menu and enjoy a house beer from their barrels or from one of the guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\" rel=\"noopener\">Zeitgeist\u003c/a> (Mission): With 40 beers on tap, an outdoor beer garden, and a grill that's always serving, this is a San Francisco laid-back classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\" rel=\"noopener\">Monk's Kettle\u003c/a> (Mission): It's your neighborhood tavern, if your neighborhood spot is fancy and amazing. There are daily food specials, like a fresh sandwich served until 4 p.m. and a dinner entree. Try a beer from the 28 taps, the one cask engine, and over 100 specialty bottles.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\" rel=\"noopener\">Biergarten\u003c/a> (Hayes Valley): Opened almost six years ago in the then up-and-coming Hayes Valley, Biergarten is now a beer garden staple. Share a bench and a blanket to ward off the chill, and grab a brat.\u003c/li>\n\u003cli>\u003ca href=\"http://www.woodsbeer.com/\" target=\"_blank\" rel=\"noopener\">Woods Beer Co.\u003c/a> (Mission, Russian Hill, Outer Sunset and Oakland): Woods does small batches of experimental and \"adventurous\" beers, like one inspired by Girl Scout cookies. Its flagship in the Mission is named after the company's first IPA, the MateVeza. In Oakland, its a bar and brewery, and on Treasure Island there's \u003ca href=\"http://www.woodsbeer.com/island-club\" target=\"_blank\" rel=\"noopener\">a unique club spot\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fortpointbeer.com/\" target=\"_blank\" rel=\"noopener\">Fort Point Beer Company\u003c/a> (Ferry Building): Founded in 2014 by two brothers and with a brewery housed in a historic Presidio building, Fort Point has built a reputation for fresh and aromatic beers. The duo recently opened a taproom in the Ferry Building where you can sit at the bar and enjoy one of their taps.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117301\" class=\"wp-caption aligncenter\" style=\"max-width: 2048px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\">\u003cimg class=\"size-full wp-image-117301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg\" alt=\"Fieldworks' Spastic Art Farmhouse Ale\" width=\"2048\" height=\"1365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o.jpg 2048w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/18359081_1980208658864055_4762605061366130018_o-520x347.jpg 520w\" sizes=\"(max-width: 2048px) 100vw, 2048px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fieldworks' Spastic Art Farmhouse Ale \u003ccite>(Courtesy of Fieldwork Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, rotating taps (with something almost always new), and a patio that looks out over the San Francisco skyline. Plus, there are usually food trucks in the parking lot.\u003c/li>\n\u003cli>\u003ca href=\"http://fieldworkbrewing.com/\" target=\"_blank\" rel=\"noopener\">Fieldwork Brewing Co.\u003c/a> (Berkeley): With five locations -- including taprooms in Napa, Monterey, Sacramento, and San Ramon -- Fieldwork has become the go-to for local craft aficionados. Want to enjoy your beer on an adventure? You can pre-order their signature beers in 32 oz and 64 oz crowlers for same-day pick up.\u003c/li>\n\u003cli>\u003ca href=\"https://www.westbraebiergarten.com/\" target=\"_blank\" rel=\"noopener\">Westbrae Biergarten\u003c/a> (Berkeley): This outdoor beer garden has eight rotating local beer taps, as well as hard ciders, wine, mead, and seasonal specials, like house-made sangria. There are guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"https://www.hoipolloibrewing.com/\" target=\"_blank\" rel=\"noopener\">Hoi Polloi Brewing Taproom and Beat Lounge\u003c/a> (Berkeley): Pouring until 2 a.m., this small bar has turntables and unlimited truffle popcorn. House beers and other local crafts on tap. Try the coffee porter.\u003c/li>\n\u003cli>\u003ca href=\"https://drinkdrakes.com\" target=\"_blank\" rel=\"noopener\">Drake's Brewing Company\u003c/a> (Oakland, San Leandro): Brewing since 1989, Drake's recently opened Drake's Dealership on Broadway has become a popular spot for sunny afternoons and brick-oven pizza. Or, check out their Barrel House in San Leandro.\u003c/li>\n\u003cli>\u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\" rel=\"noopener\">Diving Dog Brewhouse\u003c/a> (Oakland): Along with 30 taps (and two nitros), Diving Dog has everything you need to brew your own beer on site. Try your hand at their recipes or whip up your own, and then drink what you make.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\" rel=\"noopener\">Lost & Found\u003c/a> (Oakland): This beer garden has 15 drafts, plus sours, draft wines, and kombucha. There are also small plates like deviled eggs and tacos. While you're sitting on the outdoor patio, enjoy some ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\" rel=\"noopener\">Novel Brewing Co.\u003c/a> (Oakland): The wife-husband team that opened the brewery in 2016 also live in the neighborhood, which gives it a local feel. It's small, filled with books and games, and low-key, with the beers brewed on site. Trivia nights happen monthly.\u003c/li>\n\u003cli>\u003ca href=\"http://www.temescalbrewing.com/\" target=\"_blank\" rel=\"noopener\">Temescal Brewing\u003c/a> (Oakland): With \"no jerks\" as the official motto, this is a small community spot. A handful of their drafts on tap and beer garden make it an easy spot to enjoy a cold beer outside with friends. Food trucks nearby or bring your own food.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\" rel=\"noopener\">Bierhaus\u003c/a> (Oakland): Simple and classic, this former Mountain View spot recently relocated to Oakland. Enjoy picnic tables, beer, brats and burgers. OK, there are some plates and pretzels too.\u003c/li>\n\u003cli>\u003ca href=\"http://altamontbeerworks.com/1/\" target=\"_blank\" rel=\"noopener\">Altamont Beer Works\u003c/a> (Livermore): Billing itself as Livermore's first craft brewery since Prohibition, Altamont makes a number of specialty beers and unique flavors, like the hoppy Ganja Juice and the Hella Lite.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\" rel=\"noopener\">Tap 25\u003c/a> (Livermore): The name comes from the 25 American craft beers taps that change daily. Try a tasting, sit on the patio, and enjoy the live music on Thursdays and Saturdays.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117302\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\">\u003cimg class=\"size-full wp-image-117302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg\" alt=\"A Loma Brewing beer flight.\" width=\"1080\" height=\"809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-800x599.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-768x575.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-1020x764.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-960x719.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/17637100_633334503542893_7077233230076173421_o-520x390.jpg 520w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Loma Brewing beer flight. \u003ccite>(Courtesy of Loma Brewing)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lomabrew.com/\" target=\"_blank\" rel=\"noopener\">Loma Brewing Company\u003c/a> (Los Gatos): In the large space formerly occupied by the Los Gatos Brewing Company, Loma opened last August from two brothers: a former MLB player and a Bay Area restauranteur (with help from a chef and a beermaker). Expect high-end bar food and entrees, and eight home beers on tap. And don't miss beer and yoga day.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\" rel=\"noopener\">Half Moon Brewing Company\u003c/a> (Half Moon Bay): Being right on the water, near Half Moon Bay’s famous beaches and surfing spots, may be part of this restaurant and brewery's appeal. You can also take a brewery tour and enjoy house beers. Or visit their \u003ca href=\"http://pacificstandardtaproom.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Pacific Standard taproom\u003c/a> in downtown Berkeley.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\" rel=\"noopener\">Gourmet Haus\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels -- along with 10 German beers and three guest taps.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Steins Beer Garden\u003c/a> (Mountain View and Cupertino): This is an American take on the German biergarten. Along with fresh local food, there are 31 taps (16 house beers and 15 rotating). There's also an annual homebrew contest.\u003c/li>\n\u003cli>\u003ca href=\"https://hermitagebrewing.com/\" target=\"_blank\" rel=\"noopener\">Hermitage Brewing Company\u003c/a> (San Jose): Hermitage has been brewing since 1987 and its volume (for various brands) actually puts it in the top 5% in the country. At the warehouse's taproom, you can enjoy 16 of their house brews or fill-up your growlers. The spot promises games, beers, sometimes food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.strikebrewingco.com/\" target=\"_blank\" rel=\"noopener\">Strike Brewing Company\u003c/a> (San Jose): Right next to the baseball stadium, the seasonal and experimental craft brews are named for America's pastime. Food trucks visit regularly and, during art night, you can paint while you drink.\u003c/li>\n\u003cli>\u003ca href=\"http://www.scvbrewing.com/\" target=\"_blank\" rel=\"noopener\">Santa Clara Valley Brewing\u003c/a> (San Jose): The names of the beers get their inspiration from local landmarks, as do the flavors. Try a flight of their homebrews in their taproom near downtown.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_117305\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\">\u003cimg class=\"size-full wp-image-117305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg\" alt=\"Crooked Goat tasting pours.\" width=\"1080\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2017/05/15042095_1266451006747378_4045937212476497777_o-150x150.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crooked Goat tasting pours. \u003ccite>(Courtesy of Crooked Goat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\" rel=\"noopener\">Marin Brewing Company\u003c/a> (Larkspur): Across from the Golden Gate Ferry, Marin Brew Co. has a large outdoor area for enjoying beers and burgers and weekly music.\u003c/li>\n\u003cli>\u003ca href=\"http://ironspringspub.com/\" target=\"_blank\" rel=\"noopener\">Iron Springs \u003c/a>(Fairfax): In the heart of Fairfax, Iron Springs is usually filled on weekends with cyclists and families post-hike, either sitting inside the restaurant or at one of the few picnic tables in front. The beers are award-winning and the pub has a full menu. Last year, the brewery opened a taproom in San Rafael.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\" rel=\"noopener\">Lagunitas Taproom\u003c/a> (Petaluma): Lagunitas Brewing Company has grown and expanded in recent years, and the popularity of this outdoor Petaluma tasting spot has grown too. Music most days, tours every day.\u003c/li>\n\u003cli>\u003ca href=\"http://brewstersbeergarden.com/\" target=\"_blank\" rel=\"noopener\">Brewsters Beer Garden\u003c/a> (Petaluma): Located in the historic downtown area, Brewsters has 32 beers on tap and a patio garden with a children's play area and a bocce ball court.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gravsouthbrewco.com/\" target=\"_blank\" rel=\"noopener\">Grav South Brew Co\u003c/a> (Cotati): Up in Cotati, Grav South Brewery is going strong with 16 taps -- half its own house brews and half other local Sonoma County beers. Plus, a small menu of meats smoked in-house.\u003c/li>\n\u003cli>\u003ca href=\"http://www.crookedgoatbrewing.com/\" target=\"_blank\" rel=\"noopener\">Crooked Goat\u003c/a> (Sebastopol): After starting with small batches for family and friends, Crooked Goat grew and eventually took over a small taproom at \u003ca href=\"http://thebarlow.net/\" target=\"_blank\" rel=\"noopener\">The Barlow\u003c/a>. You can also bring food in from the other shops. The 16 taps change regularly.\u003c/li>\n\u003cli>\u003ca href=\"https://barrelbrothersbrewing.com/\" target=\"_blank\" rel=\"noopener\">Barrel Brothers Brewing Company\u003c/a> (Windsor): Started by brothers-in-law with their father-in-law, Barrel Brothers Brewing Company uses sustainable practices like donating spent grain to local farmers and trapping wastewater for fertilizer.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/117246/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer","authors":["1459"],"categories":["bayareabites_109","bayareabites_301","bayareabites_8770","bayareabites_11028","bayareabites_13746","bayareabites_15155","bayareabites_1807","bayareabites_90","bayareabites_91"],"tags":["bayareabites_14753","bayareabites_14587","bayareabites_11160"],"featImg":"bayareabites_117313","label":"source_bayareabites_117246"},"bayareabites_111181":{"type":"posts","id":"bayareabites_111181","meta":{"index":"posts_1591205157","site":"bayareabites","id":"111181","score":null,"sort":[1470161856000]},"guestAuthors":[],"slug":"hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry","title":"Hop Growers Cheer Craft Brewers For Saving An Ailing Industry","publishDate":1470161856,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Hop growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms.\u003c/p>\n\u003cp>\"Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family-owned farms like ours would have gone bankrupt,\" says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. \"It's saved the industry.\"\u003c/p>\n\u003cp>When Gooding came to work on her sixth-generation family farm in 2010, Gooding Farms grew four varieties of hops on 350 acres; the entire crop was sold to a single dealer that processed them for resale to big beer companies.\u003c/p>\n\u003cp>Over the past six years, the farm has expanded to 13 varieties of hops and 600 acres; the customer base has expanded, too. Gooding Farms supplies hops to 12 different accounts; the majority of their harvest is sold to local and regional breweries.\u003c/p>\n\u003cp>\"It's a much more dynamic customer base for us,\" Gooding says. \"Now that there is more demand than supply, prices are going up and we've been able to reinvest in the farm for the first time since the '80s.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Brewing Demand\u003c/strong>\u003c/p>\n\u003cp>The thirst for craft beer has exploded. In 2015, the Colorado-based Brewers Association \u003ca href=\"https://www.brewersassociation.org/statistics/national-beer-sales-production-data/\">reported\u003c/a> a 12.8 percent increase in craft-beer sales (compared to 0.2 percent for beer sales overall) and estimates the market at $22.3 billion—about one-quarter of the total U.S. beer market.\u003c/p>\n\u003cp>Craft brews use more hops than traditional lagers produced by large brewing companies, which accounts for the surge in demand. Unlike big breweries, where hops are used to give beer its bitterness, craft breweries use \"aroma\" varieties of hops that have less acid (and impart less bitterness); each of the different varieties add a distinct flavor to the beer.\u003c/p>\n\u003cp>Craft beers contain up to five times more hops than traditional beers. The result, according to Jaki Brophy, communications director for the trade association Hop Growers of America, is \"a huge impact\" on commercial hop growers.\u003c/p>\n\u003cp>In 2016, there are 53,213 acres of hops growing nationwide—the most acreage ever in production and an 18.5 percent increase over 2015. Almost all of the hops production is in Washington, Oregon and Idaho but 29 states are registered to grow the crop. Although there has been significant consolidation in the industry—the number of commercial growers decreased from 378 in 1964 and 90 in 1987 to just 44 in 2015, according to Hop Growers of America—new growers are coming online all the time.\u003c/p>\n\u003cp>\u003cstrong>Raising A Glass To Brewers\u003c/strong>\u003c/p>\n\u003cp>Ryan Hammer started growing hops in 2012. His first harvest from the quarter-acre parcel of land in Knightstown, Ind., was sold to Sun King Brewing in Indianapolis.\u003c/p>\n\u003cp>\"Craft brewers in Indiana were making local beers with hops from thousands of miles away,\" Hammer explains. \"When I started growing hops locally, the brewers loved it and wanted me to grow more.\"\u003c/p>\n\u003cp>Hammer partnered with a local row-crop farmer to plant 10 acres of Cascade and Chinook varieties of aroma hops that craft brewers favor. Three breweries have signed on to purchase his next harvest. He plans to expand production on the farm, Crazy Horse Hops, to 100 acres by 2020.\u003c/p>\n\u003cp>\"The craft brewing industry has helped boost the price of hops and that makes farming hops a viable option,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nass.usda.gov/Statistics_by_State/Regional_Office/Northwest/includes/Publications/Hops/Nat%20Hop%20Rept%202015.pdf\">price for hops\u003c/a> has been on the rise since 2012, hitting $4.38 per pound, a 19 percent increase, according to the USDA.\u003c/p>\n\u003cp>Although rising prices are good news for growers, it's difficult to keep up with the demand from craft brewers.\u003c/p>\n\u003cp>It takes three years for a new hop crop to produce a full harvest. The wait can be longer for some of the specialty aroma versions where growers, unable to keep up with the demand, are declaring shortages, according to Brophy. In the meantime, craft brewers are signing multi-year contracts to lay their claim on the crops.\u003c/p>\n\u003cp>\"Working with craft breweries has allowed a lot of hop growers to diversify their varieties and diversify their customer base,\" says Brophy. \"It's been very helpful to our industry.\"\u003c/p>\n\u003cp>In Idaho, Gooding is planning the 2017 planting, estimating that she'll need to add up to 60 seasonal workers to maintain and harvest the crop, which is already contracted to breweries.\u003c/p>\n\u003cp>\"Traditionally the market for hops has been pretty turbulent but the craft breweries are helping sustain and stabilize it,\" she says. \"We see a great future for the farm that, for a while, we didn't think would make it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The spike in demand for small-batch beers has infused new life into small, family-owned hop farms that were teetering on the edge of bankruptcy.","status":"publish","parent":0,"modified":1470161856,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":791},"headData":{"title":"Hop Growers Cheer Craft Brewers For Saving An Ailing Industry | KQED","description":"The spike in demand for small-batch beers has infused new life into small, family-owned hop farms that were teetering on the edge of bankruptcy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Hop Growers Cheer Craft Brewers For Saving An Ailing Industry","datePublished":"2016-08-02T18:17:36.000Z","dateModified":"2016-08-02T18:17:36.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"111181 http://ww2.kqed.org/bayareabites/?p=111181","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/08/02/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry/","disqusTitle":"Hop Growers Cheer Craft Brewers For Saving An Ailing Industry","nprImageCredit":"Tim Newman","nprByline":"Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Getty Images","nprStoryId":"488236990","nprApiLink":"http://api.npr.org/query?id=488236990&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/08/02/488236990/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry?ft=nprml&f=488236990","nprRetrievedStory":"1","nprPubDate":"Tue, 02 Aug 2016 10:09:00 -0400","nprStoryDate":"Tue, 02 Aug 2016 07:00:00 -0400","nprLastModifiedDate":"Tue, 02 Aug 2016 10:09:50 -0400","path":"/bayareabites/111181/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hop growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms.\u003c/p>\n\u003cp>\"Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family-owned farms like ours would have gone bankrupt,\" says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. \"It's saved the industry.\"\u003c/p>\n\u003cp>When Gooding came to work on her sixth-generation family farm in 2010, Gooding Farms grew four varieties of hops on 350 acres; the entire crop was sold to a single dealer that processed them for resale to big beer companies.\u003c/p>\n\u003cp>Over the past six years, the farm has expanded to 13 varieties of hops and 600 acres; the customer base has expanded, too. Gooding Farms supplies hops to 12 different accounts; the majority of their harvest is sold to local and regional breweries.\u003c/p>\n\u003cp>\"It's a much more dynamic customer base for us,\" Gooding says. \"Now that there is more demand than supply, prices are going up and we've been able to reinvest in the farm for the first time since the '80s.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Brewing Demand\u003c/strong>\u003c/p>\n\u003cp>The thirst for craft beer has exploded. In 2015, the Colorado-based Brewers Association \u003ca href=\"https://www.brewersassociation.org/statistics/national-beer-sales-production-data/\">reported\u003c/a> a 12.8 percent increase in craft-beer sales (compared to 0.2 percent for beer sales overall) and estimates the market at $22.3 billion—about one-quarter of the total U.S. beer market.\u003c/p>\n\u003cp>Craft brews use more hops than traditional lagers produced by large brewing companies, which accounts for the surge in demand. Unlike big breweries, where hops are used to give beer its bitterness, craft breweries use \"aroma\" varieties of hops that have less acid (and impart less bitterness); each of the different varieties add a distinct flavor to the beer.\u003c/p>\n\u003cp>Craft beers contain up to five times more hops than traditional beers. The result, according to Jaki Brophy, communications director for the trade association Hop Growers of America, is \"a huge impact\" on commercial hop growers.\u003c/p>\n\u003cp>In 2016, there are 53,213 acres of hops growing nationwide—the most acreage ever in production and an 18.5 percent increase over 2015. Almost all of the hops production is in Washington, Oregon and Idaho but 29 states are registered to grow the crop. Although there has been significant consolidation in the industry—the number of commercial growers decreased from 378 in 1964 and 90 in 1987 to just 44 in 2015, according to Hop Growers of America—new growers are coming online all the time.\u003c/p>\n\u003cp>\u003cstrong>Raising A Glass To Brewers\u003c/strong>\u003c/p>\n\u003cp>Ryan Hammer started growing hops in 2012. His first harvest from the quarter-acre parcel of land in Knightstown, Ind., was sold to Sun King Brewing in Indianapolis.\u003c/p>\n\u003cp>\"Craft brewers in Indiana were making local beers with hops from thousands of miles away,\" Hammer explains. \"When I started growing hops locally, the brewers loved it and wanted me to grow more.\"\u003c/p>\n\u003cp>Hammer partnered with a local row-crop farmer to plant 10 acres of Cascade and Chinook varieties of aroma hops that craft brewers favor. Three breweries have signed on to purchase his next harvest. He plans to expand production on the farm, Crazy Horse Hops, to 100 acres by 2020.\u003c/p>\n\u003cp>\"The craft brewing industry has helped boost the price of hops and that makes farming hops a viable option,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nass.usda.gov/Statistics_by_State/Regional_Office/Northwest/includes/Publications/Hops/Nat%20Hop%20Rept%202015.pdf\">price for hops\u003c/a> has been on the rise since 2012, hitting $4.38 per pound, a 19 percent increase, according to the USDA.\u003c/p>\n\u003cp>Although rising prices are good news for growers, it's difficult to keep up with the demand from craft brewers.\u003c/p>\n\u003cp>It takes three years for a new hop crop to produce a full harvest. The wait can be longer for some of the specialty aroma versions where growers, unable to keep up with the demand, are declaring shortages, according to Brophy. In the meantime, craft brewers are signing multi-year contracts to lay their claim on the crops.\u003c/p>\n\u003cp>\"Working with craft breweries has allowed a lot of hop growers to diversify their varieties and diversify their customer base,\" says Brophy. \"It's been very helpful to our industry.\"\u003c/p>\n\u003cp>In Idaho, Gooding is planning the 2017 planting, estimating that she'll need to add up to 60 seasonal workers to maintain and harvest the crop, which is already contracted to breweries.\u003c/p>\n\u003cp>\"Traditionally the market for hops has been pretty turbulent but the craft breweries are helping sustain and stabilize it,\" she says. \"We see a great future for the farm that, for a while, we didn't think would make it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/111181/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry","authors":["byline_bayareabites_111181"],"categories":["bayareabites_301"],"tags":["bayareabites_11160","bayareabites_11563"],"featImg":"bayareabites_111182","label":"bayareabites"},"bayareabites_110499":{"type":"posts","id":"bayareabites_110499","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110499","score":null,"sort":[1467743140000]},"guestAuthors":[],"slug":"amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam","title":"Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam","publishDate":1467743140,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>So you think that beer you brewed in your kitchen is ready for prime time, and you're thinking, \"Maybe I should take the plunge and set up a little craft brewery.\"\u003c/p>\n\u003cp>You're not the only one with dreams infused with hops and malting barley. During the past couple of years, new breweries were being launched at the rate of three a day in the U.S.\u003c/p>\n\u003cp>New District Brewing is one of them. It just popped up in a cinder-block building in an Arlington, Va., light-industrial park.\u003c/p>\n\u003cp>On this particular evening, co-founder Mike Katrivanos is behind the sleek tasting room bar, where eight NDB originals are on tap. He makes sure all his patrons know that he's a \"local\" — his grandmother lived just a couple of blocks from here.\u003c/p>\n\u003cp>Local is a big deal in craft brewing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Folks, when they come to a brewery, they want to meet the brewers,\" Katrivanos says. \"And they want to connect with what they're drinking.\"\u003c/p>\n\u003cp>Another big thing is, of course, flavor.\u003c/p>\n\u003cfigure id=\"attachment_110501\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg\" alt=\"Chana Morrow (left) and Don Ripper are regulars at New District Brewing.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-110501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-128x128.jpg 128w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chana Morrow (left) and Don Ripper are regulars at New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Regulars Don Ripper and his friend Chana Morrow, who show up about once a week, are here for a tasting this evening.\u003c/p>\n\u003cp>\"Really good balance,\" Ripper says as he sips a golden IPA called Folded Note.\u003c/p>\n\u003cp>Morrow has a darker brew, called Origins Unknown. \"Nutty, malty,\" she says, as she savors.\u003c/p>\n\u003cp>A desire for beers that have more taste is, not surprisingly, a big part of what's driving the demand for craft beer. Just ask New District regular James Miervaldis — he says he loves the variety here and \"how they experiment.\"\u003c/p>\n\u003cp>Does he ever drink Bud or Miller? \"Oh, God no — never, never, never.\"\u003c/p>\n\u003cp>So, fueled by the unquenchable thirst of its customers for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew. Now 1 in every 8 beers sold in the U.S. is craft beer, and more than 20 percent of the money consumers spend on beer goes to independent and small brewers.\u003c/p>\n\u003cp>\u003ca href=\"http://flyingdogbrewery.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md., was founded in the 1990s. But CEO Jim Caruso says there's been an even bigger boom since 2008, with a growth rate that's pushed the number of craft breweries to more than 4,000. Meanwhile, Caruso says, beer titans like Budweiser, Miller and Coors have seen sales trend down.\u003c/p>\n\u003cfigure id=\"attachment_110508\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0878_edited_custom-4d9eb6b6c8609f72a96062a484a5b1b8be53e68a-s400-c85.jpg\" alt=\""If you're getting into brewing specifically to make money," says Mike Katrivanos, "I'd advise against it." Katrivanos is a co-founder of New District Brewing.\" width=\"400\" height=\"274\" class=\"size-full wp-image-110508\">\u003cfigcaption class=\"wp-caption-text\">\"If you're getting into brewing specifically to make money,\" says Mike Katrivanos, \"I'd advise against it.\" Katrivanos is a co-founder of New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So the giant brewers have taken action. Anheuser-Busch has bought up a number of craft breweries, including Seattle's \u003ca href=\"http://www.elysianbrewing.com/\">Elysian Brewing\u003c/a> and Chicago's \u003ca href=\"http://www.gooseisland.com/index.html\">Goose Island\u003c/a>, and Constellation Brands just paid $1 billion for \u003ca href=\"http://www.ballastpoint.com/\">Ballast Point\u003c/a>, a San Diego craft brewer.\u003c/p>\n\u003cp>These developments, Caruso says, are persuading some people to start brewing because it's the next \"get rich quick\" scheme. And that's led to some newcomers \"putting out some bad beer,\" he says.\u003c/p>\n\u003cp>He worries that if consumers get a few bottles of beer that's not good, they may get turned off the industry. \"It may be months or years before they come back and try it again,\" he says.\u003c/p>\n\u003cp>But say you're confident in your brewing skills: Is there still time for you to get into the business?\u003c/p>\n\u003cp>Probably, says \u003ca href=\"https://www.brewersassociation.org/\">Bart Watson\u003c/a>, an economist for the Brewers Association. New brewery openings outnumber closings nearly 10 to 1, Watson says. And the industry, which adds around $55 billion a year to the U.S. economy, now helps support 424,000 jobs.\u003c/p>\n\u003cp>But some parts of the country have become pretty crowded — perhaps overcrowded — with new breweries, Watson says. San Diego County, Calif., has more than 110 breweries, and Portland, Ore., has 60, just in the city proper. \"Those places are really pushing the limit,\" he says.\u003c/p>\n\u003cp>The craft beer movement largely started in the West, Watson notes, and is now moving eastward. That's partly because state regulation of alcohol was strongest in the East after Prohibition and has been loosened more slowly. So, Watson says, in the East and the Southeast, there's lots more room for craft beer to grow.\u003c/p>\n\u003cp>And Watson offers another statistic that should ease concerns about a brewery bubble forming: There are about 8,000 wineries in the United States, and, he says, \"Americans drink a lot more beer than they drink wine.\" So, he says, as long as many of them are small, and locally focused — \"like a local restaurant\" — he thinks there are plenty of opportunities and market niches where small brewers can thrive.\u003c/p>\n\u003cp>So go ahead, start your own brewery. Just expect to come up with an initial investment of around $500,000, and don't expect to get rich, says New District's Katrivanos. He is hanging on to his engineering job at the Pentagon until his brewery can pay him a salary. \"If you're getting into brewing specifically to make money, I'd advise against it,\" he says. If that's your goal, he says, \"You should go start a tech company.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Fueled by customers' unquenchable thirst for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew.","status":"publish","parent":0,"modified":1467743140,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":884},"headData":{"title":"Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam | KQED","description":"Fueled by customers' unquenchable thirst for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam","datePublished":"2016-07-05T18:25:40.000Z","dateModified":"2016-07-05T18:25:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"110499 http://ww2.kqed.org/bayareabites/?p=110499","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/05/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam/","disqusTitle":"Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam","nprByline":"John Ydstie, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of New District Brewing Co.","nprStoryId":"482033439","nprApiLink":"http://api.npr.org/query?id=482033439&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/01/482033439/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam?ft=nprml&f=482033439","nprRetrievedStory":"1","nprPubDate":"Fri, 01 Jul 2016 13:48:00 -0400","nprStoryDate":"Fri, 01 Jul 2016 12:00:00 -0400","nprLastModifiedDate":"Fri, 01 Jul 2016 13:48:48 -0400","path":"/bayareabites/110499/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>So you think that beer you brewed in your kitchen is ready for prime time, and you're thinking, \"Maybe I should take the plunge and set up a little craft brewery.\"\u003c/p>\n\u003cp>You're not the only one with dreams infused with hops and malting barley. During the past couple of years, new breweries were being launched at the rate of three a day in the U.S.\u003c/p>\n\u003cp>New District Brewing is one of them. It just popped up in a cinder-block building in an Arlington, Va., light-industrial park.\u003c/p>\n\u003cp>On this particular evening, co-founder Mike Katrivanos is behind the sleek tasting room bar, where eight NDB originals are on tap. He makes sure all his patrons know that he's a \"local\" — his grandmother lived just a couple of blocks from here.\u003c/p>\n\u003cp>Local is a big deal in craft brewing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Folks, when they come to a brewery, they want to meet the brewers,\" Katrivanos says. \"And they want to connect with what they're drinking.\"\u003c/p>\n\u003cp>Another big thing is, of course, flavor.\u003c/p>\n\u003cfigure id=\"attachment_110501\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg\" alt=\"Chana Morrow (left) and Don Ripper are regulars at New District Brewing.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-110501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-128x128.jpg 128w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chana Morrow (left) and Don Ripper are regulars at New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Regulars Don Ripper and his friend Chana Morrow, who show up about once a week, are here for a tasting this evening.\u003c/p>\n\u003cp>\"Really good balance,\" Ripper says as he sips a golden IPA called Folded Note.\u003c/p>\n\u003cp>Morrow has a darker brew, called Origins Unknown. \"Nutty, malty,\" she says, as she savors.\u003c/p>\n\u003cp>A desire for beers that have more taste is, not surprisingly, a big part of what's driving the demand for craft beer. Just ask New District regular James Miervaldis — he says he loves the variety here and \"how they experiment.\"\u003c/p>\n\u003cp>Does he ever drink Bud or Miller? \"Oh, God no — never, never, never.\"\u003c/p>\n\u003cp>So, fueled by the unquenchable thirst of its customers for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew. Now 1 in every 8 beers sold in the U.S. is craft beer, and more than 20 percent of the money consumers spend on beer goes to independent and small brewers.\u003c/p>\n\u003cp>\u003ca href=\"http://flyingdogbrewery.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md., was founded in the 1990s. But CEO Jim Caruso says there's been an even bigger boom since 2008, with a growth rate that's pushed the number of craft breweries to more than 4,000. Meanwhile, Caruso says, beer titans like Budweiser, Miller and Coors have seen sales trend down.\u003c/p>\n\u003cfigure id=\"attachment_110508\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0878_edited_custom-4d9eb6b6c8609f72a96062a484a5b1b8be53e68a-s400-c85.jpg\" alt=\""If you're getting into brewing specifically to make money," says Mike Katrivanos, "I'd advise against it." Katrivanos is a co-founder of New District Brewing.\" width=\"400\" height=\"274\" class=\"size-full wp-image-110508\">\u003cfigcaption class=\"wp-caption-text\">\"If you're getting into brewing specifically to make money,\" says Mike Katrivanos, \"I'd advise against it.\" Katrivanos is a co-founder of New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So the giant brewers have taken action. Anheuser-Busch has bought up a number of craft breweries, including Seattle's \u003ca href=\"http://www.elysianbrewing.com/\">Elysian Brewing\u003c/a> and Chicago's \u003ca href=\"http://www.gooseisland.com/index.html\">Goose Island\u003c/a>, and Constellation Brands just paid $1 billion for \u003ca href=\"http://www.ballastpoint.com/\">Ballast Point\u003c/a>, a San Diego craft brewer.\u003c/p>\n\u003cp>These developments, Caruso says, are persuading some people to start brewing because it's the next \"get rich quick\" scheme. And that's led to some newcomers \"putting out some bad beer,\" he says.\u003c/p>\n\u003cp>He worries that if consumers get a few bottles of beer that's not good, they may get turned off the industry. \"It may be months or years before they come back and try it again,\" he says.\u003c/p>\n\u003cp>But say you're confident in your brewing skills: Is there still time for you to get into the business?\u003c/p>\n\u003cp>Probably, says \u003ca href=\"https://www.brewersassociation.org/\">Bart Watson\u003c/a>, an economist for the Brewers Association. New brewery openings outnumber closings nearly 10 to 1, Watson says. And the industry, which adds around $55 billion a year to the U.S. economy, now helps support 424,000 jobs.\u003c/p>\n\u003cp>But some parts of the country have become pretty crowded — perhaps overcrowded — with new breweries, Watson says. San Diego County, Calif., has more than 110 breweries, and Portland, Ore., has 60, just in the city proper. \"Those places are really pushing the limit,\" he says.\u003c/p>\n\u003cp>The craft beer movement largely started in the West, Watson notes, and is now moving eastward. That's partly because state regulation of alcohol was strongest in the East after Prohibition and has been loosened more slowly. So, Watson says, in the East and the Southeast, there's lots more room for craft beer to grow.\u003c/p>\n\u003cp>And Watson offers another statistic that should ease concerns about a brewery bubble forming: There are about 8,000 wineries in the United States, and, he says, \"Americans drink a lot more beer than they drink wine.\" So, he says, as long as many of them are small, and locally focused — \"like a local restaurant\" — he thinks there are plenty of opportunities and market niches where small brewers can thrive.\u003c/p>\n\u003cp>So go ahead, start your own brewery. Just expect to come up with an initial investment of around $500,000, and don't expect to get rich, says New District's Katrivanos. He is hanging on to his engineering job at the Pentagon until his brewery can pay him a salary. \"If you're getting into brewing specifically to make money, I'd advise against it,\" he says. If that's your goal, he says, \"You should go start a tech company.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110499/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam","authors":["byline_bayareabites_110499"],"categories":["bayareabites_301"],"tags":["bayareabites_14753","bayareabites_11160"],"featImg":"bayareabites_110500","label":"bayareabites"},"bayareabites_99871":{"type":"posts","id":"bayareabites_99871","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99871","score":null,"sort":[1440806367000]},"guestAuthors":[],"slug":"how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag","title":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag","publishDate":1440806367,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you're tuned into the world of beer, you may be aware of\u003ca href=\"http://www.npr.org/sections/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\" target=\"_blank\"> sour beers\u003c/a> — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.\u003c/p>\n\u003cp>They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample.\u003c/p>\n\u003cp>But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.\u003c/p>\n\u003cfigure id=\"attachment_99873\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg\" alt=\"Kettle-soured beer from Anderson Valley Brewing Co.\" width=\"1997\" height=\"1168\" class=\"size-full wp-image-99873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1440x842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1180x690.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-960x561.jpg 960w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Kettle-soured beer from Anderson Valley Brewing Co. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Portland, Ore., breweries like The Commons and Gigantic are serving tall glasses of kettle-soured beer for between $4 and $5, while nearby Breakside Brewery is selling bottles of kettle-soured beers for just $6. (Breakside sells bottles of traditionally made sours for as much as $18.) The kettle-souring trend is also taking off in breweries in\u003ca href=\"http://www.squareonebrewery.com/\" target=\"_blank\"> St. Louis\u003c/a> and\u003ca href=\"https://www.boulevard.com/beers/about-our-beers/\" target=\"_blank\"> Kansas City, Mo.\u003c/a>,\u003ca href=\"http://sugarcreekbrewing.com/\" target=\"_blank\"> Charlotte, N.C.\u003c/a>, and \u003ca href=\"http://draughtworksbrewery.com/\" target=\"_blank\">Missoula, Mont.\u003c/a>\u003c/p>\n\u003cp>Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the \u003cem>Lactobacillus \u003c/em>genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with \u003cem>Lactobacillus \u003c/em>cultures to kettle sour their beers. (Traditional sours often also use \u003cem>Pediococcus\u003c/em> bacteria\u003cem> \u003c/em>and \u003cem>Brettanomyces\u003c/em> yeast, but right now, most brewers who use kettle souring rely on \u003cem>Lactobacillus\u003c/em>.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations.\u003c/p>\n\u003cp>With traditional souring, the microbes are added \u003cem>after \u003c/em>the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.\u003c/p>\n\u003cp>By contrast, with kettle souring, the microbes are added\u003cem> before\u003c/em> the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid \u003cem>Lactobacillus\u003c/em> culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring.\u003c/p>\n\u003cp>Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery.\u003c/p>\n\u003cfigure id=\"attachment_99874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/erb_breakside8_custom-59cca606806409ece9ec738b39630499ac9651e9-e1440806243219.jpg\" alt=\"Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers.\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-99874\">\u003cfigcaption class=\"wp-caption-text\">Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers. \u003ccite>(Emma Browne Photography/Courtesy of Breakside Brewery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time.\u003c/p>\n\u003cp>\"So you're only adding an extra day to the production time,\" says Ben Love, the brewer at Gigantic Brewing.\u003c/p>\n\u003cp>It may seem like a dream come true for brewers who, for financial and logistical reasons, have been unable to brew sour beers before.\u003c/p>\n\u003cp>\"Before, we didn't have the money, the space, the time, and all the separate vessels, and tubes, and clamps that you usually need to make sours, so when I heard about this fairly straightforward method of making them, I got really, really interested,\" says Dave Wohldmann, the brewer at Square One Brewery and Distillery in St. Louis.\u003c/p>\n\u003cp>But there is a drawback to kettle-soured beers: They aren't quite as good as traditionally made sours, according to most sources. They are clean and refreshing — but without the flavor complexity that months or years in a microbe-ridden barrel can create.\u003c/p>\n\u003cp>That's because traditional sours are often made with a more diverse mixture of microbes than kettle sours — like \u003cem>Pediococcus\u003c/em> bacteria and \u003cem>Brettanomyces\u003c/em> yeast. These critters churn out oodles of extra flavors and aromas, like malic acid, citric acid and fatty acids, says Ben Edmunds, brewmaster at Portland's Breakside Brewery.\u003c/p>\n\u003cp>Time, also, is of the essence in making complex, flavorful beers — and time, says Cory King, owner of Side Project brewery in St. Louis, is \"one of the things you really can't substitute for in brewing.\" King first dabbled in kettle souring three years ago but now makes mostly traditional, barrel-soured beers, which he says are far more interesting.\u003c/p>\n\u003cp>Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product.\u003c/p>\n\u003cp>\"[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer,\" Edmunds says.\u003c/p>\n\u003cp>He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales.\u003c/p>\n\u003cp>In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles.\u003c/p>\n\u003cp>\"I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.","status":"publish","parent":0,"modified":1440806386,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1115},"headData":{"title":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag | KQED","description":"Sour beers are made by deliberately adding microbes to create complex brews with a crisp, acidic taste. But that process takes lots of time and money, resulting in a pricey final product. Until now.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag","datePublished":"2015-08-28T23:59:27.000Z","dateModified":"2015-08-28T23:59:46.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"99871 http://ww2.kqed.org/bayareabites/?p=99871","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/28/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag/","disqusTitle":"How Brewers Are Churning Out Tangy Sours Without The Hefty Price Tag","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"434960369","nprApiLink":"http://api.npr.org/query?id=434960369&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/28/434960369/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag?ft=nprml&f=434960369","nprRetrievedStory":"1","nprPubDate":"Fri, 28 Aug 2015 07:03:00 -0400","nprStoryDate":"Fri, 28 Aug 2015 07:03:35 -0400","nprLastModifiedDate":"Fri, 28 Aug 2015 07:03:35 -0400","path":"/bayareabites/99871/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're tuned into the world of beer, you may be aware of\u003ca href=\"http://www.npr.org/sections/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\" target=\"_blank\"> sour beers\u003c/a> — a loosely defined style that has been made for centuries but is gaining fresh appreciation in today's craft beer renaissance. Brewers make these beers by deliberately adding bacteria and, sometimes, wild yeast to the brew, then letting them age slowly. It sounds weird, but sours can be delicious — tart and earthy, and redolent of things like leather, fruit and wood.\u003c/p>\n\u003cp>They're also very hard to make, requiring months or years of letting the beer gradually mature in the cellar. And all the while, brewers must take extra precautions to prevent the souring microbes from bursting out and contaminating the rest of their nonsour beers — a major logistical hitch and expense. That's why some brewers refuse to make sours: They're too much trouble. And those who do make them sell the beers at high prices, often $5 or $6 for a dainty 6-ounce sample.\u003c/p>\n\u003cp>But a technique that makes brewing sour beers fast and easy is trending across America — making sours much more affordable. The technique is called kettle souring, and it allows brewers to produce a mouth-puckering sour in about the same time it takes to make any other beer. The result can be generous pours of acidic, face-twistingly refreshing beer for the standard price of a pint.\u003c/p>\n\u003cfigure id=\"attachment_99873\" class=\"wp-caption aligncenter\" style=\"max-width: 1997px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg\" alt=\"Kettle-soured beer from Anderson Valley Brewing Co.\" width=\"1997\" height=\"1168\" class=\"size-full wp-image-99873\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e.jpg 1997w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-400x234.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1440x842.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-1180x690.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/beer_enl-b3898b54f34a68b1d5bf5312a4db22754d2c9f5e-960x561.jpg 960w\" sizes=\"(max-width: 1997px) 100vw, 1997px\">\u003cfigcaption class=\"wp-caption-text\">Kettle-soured beer from Anderson Valley Brewing Co. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In Portland, Ore., breweries like The Commons and Gigantic are serving tall glasses of kettle-soured beer for between $4 and $5, while nearby Breakside Brewery is selling bottles of kettle-soured beers for just $6. (Breakside sells bottles of traditionally made sours for as much as $18.) The kettle-souring trend is also taking off in breweries in\u003ca href=\"http://www.squareonebrewery.com/\" target=\"_blank\"> St. Louis\u003c/a> and\u003ca href=\"https://www.boulevard.com/beers/about-our-beers/\" target=\"_blank\"> Kansas City, Mo.\u003c/a>,\u003ca href=\"http://sugarcreekbrewing.com/\" target=\"_blank\"> Charlotte, N.C.\u003c/a>, and \u003ca href=\"http://draughtworksbrewery.com/\" target=\"_blank\">Missoula, Mont.\u003c/a>\u003c/p>\n\u003cp>Kettle-soured beers use some of the same critters as traditional sours to achieve a crisp, sharp tang: bacteria of the \u003cem>Lactobacillus \u003c/em>genus, which munch on the sugars in beer and convert them into acids, while also turning out flavors and aromas. Some brewers will even use a dollop of yogurt made with \u003cem>Lactobacillus \u003c/em>cultures to kettle sour their beers. (Traditional sours often also use \u003cem>Pediococcus\u003c/em> bacteria\u003cem> \u003c/em>and \u003cem>Brettanomyces\u003c/em> yeast, but right now, most brewers who use kettle souring rely on \u003cem>Lactobacillus\u003c/em>.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the key reason kettle-soured beers can be made cheaper is a change in the usual order of operations.\u003c/p>\n\u003cp>With traditional souring, the microbes are added \u003cem>after \u003c/em>the beer has fermented. That means hop oils and alcohol are already present in the beer. But hops can hinder bacteria, and alcohol slows down yeast. That's one main reason why the traditional souring process can take a long, long time — and part of the reason sour beers are intentionally made with few or no hops.\u003c/p>\n\u003cp>By contrast, with kettle souring, the microbes are added\u003cem> before\u003c/em> the beer is fermented, so they can do their job quickly — literally, overnight in some cases, according to Lance Shaner, co-owner of Omega Yeast Labs, a company in Chicago that sells liquid \u003cem>Lactobacillus\u003c/em> culture. Even when the souring takes several days, it's still lightning fast compared with barrel souring.\u003c/p>\n\u003cp>Once the beer hits the desired level of acidity, it is then boiled to kill the souring agent. That eliminates the need for added safeguards — like a whole separate set of brewing equipment — to keep the microbes from escaping and unintentionally fouling other beers in the same brewery.\u003c/p>\n\u003cfigure id=\"attachment_99874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/erb_breakside8_custom-59cca606806409ece9ec738b39630499ac9651e9-e1440806243219.jpg\" alt=\"Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers.\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-99874\">\u003cfigcaption class=\"wp-caption-text\">Breakside Brewery in Portland, Ore., churns out kettle-soured beers that it sells for just $6 a bottle. Brewmaster Ben Edmunds says he uses kettle sours as an acidic blending ingredient to add to other beers. \u003ccite>(Emma Browne Photography/Courtesy of Breakside Brewery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kettle-soured beer is then fermented and hopped, as usual. All in all, kettle souring means less cost, and less time.\u003c/p>\n\u003cp>\"So you're only adding an extra day to the production time,\" says Ben Love, the brewer at Gigantic Brewing.\u003c/p>\n\u003cp>It may seem like a dream come true for brewers who, for financial and logistical reasons, have been unable to brew sour beers before.\u003c/p>\n\u003cp>\"Before, we didn't have the money, the space, the time, and all the separate vessels, and tubes, and clamps that you usually need to make sours, so when I heard about this fairly straightforward method of making them, I got really, really interested,\" says Dave Wohldmann, the brewer at Square One Brewery and Distillery in St. Louis.\u003c/p>\n\u003cp>But there is a drawback to kettle-soured beers: They aren't quite as good as traditionally made sours, according to most sources. They are clean and refreshing — but without the flavor complexity that months or years in a microbe-ridden barrel can create.\u003c/p>\n\u003cp>That's because traditional sours are often made with a more diverse mixture of microbes than kettle sours — like \u003cem>Pediococcus\u003c/em> bacteria and \u003cem>Brettanomyces\u003c/em> yeast. These critters churn out oodles of extra flavors and aromas, like malic acid, citric acid and fatty acids, says Ben Edmunds, brewmaster at Portland's Breakside Brewery.\u003c/p>\n\u003cp>Time, also, is of the essence in making complex, flavorful beers — and time, says Cory King, owner of Side Project brewery in St. Louis, is \"one of the things you really can't substitute for in brewing.\" King first dabbled in kettle souring three years ago but now makes mostly traditional, barrel-soured beers, which he says are far more interesting.\u003c/p>\n\u003cp>Jeff Grant, the owner and brewer at Draught Works, is also a fan of making kettle-soured beer, but he doesn't make them as stand-alone brews. Rather, Grant has been using his kettle-soured beer as an acidic blending ingredient to add to other beers. Edmunds, at Breakside Brewery, uses the same technique — much the way winemakers combine different wines to create a final product.\u003c/p>\n\u003cp>\"[Kettle souring] is an awesome tool for brewers to keep in their back pocket to add acidity to a beer,\" Edmunds says.\u003c/p>\n\u003cp>He adds that kettle souring makes a unique and very simple style of its own — but it doesn't compare to traditional sour styles, like lambics and Flanders red ales.\u003c/p>\n\u003cp>In fact, Edmunds says he is a little worried that brewers might try to use kettle souring to produce fast and simplified renditions of these slow-soured styles.\u003c/p>\n\u003cp>\"I really hope that brewers who embrace kettle souring see that it's not just a replacement for all those other aging processes that take more time, and which took hundreds of years to develop.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99871/how-brewers-are-churning-out-tangy-sours-without-the-hefty-price-tag","authors":["byline_bayareabites_99871"],"categories":["bayareabites_301"],"tags":["bayareabites_14753","bayareabites_11160","bayareabites_12352","bayareabites_11176","bayareabites_14736"],"featImg":"bayareabites_99872","label":"bayareabites"},"bayareabites_91835":{"type":"posts","id":"bayareabites_91835","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91835","score":null,"sort":[1420481185000]},"guestAuthors":[],"slug":"craft-brewers-are-running-out-of-names-and-into-legal-spats","title":"Craft Brewers Are Running Out Of Names, And Into Legal Spats","publishDate":1420481185,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"One consequence of the thousands of breweries that have sprung up? Just about all the beer names you can imagine have been snapped up. That's making it harder for newcomers to name that brew.","status":"publish","parent":0,"modified":1420481185,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1005},"headData":{"title":"Craft Brewers Are Running Out Of Names, And Into Legal Spats | KQED","description":"One consequence of the thousands of breweries that have sprung up? Just about all the beer names you can imagine have been snapped up. That's making it harder for newcomers to name that brew.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Craft Brewers Are Running Out Of Names, And Into Legal Spats","datePublished":"2015-01-05T18:06:25.000Z","dateModified":"2015-01-05T18:06:25.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"91835 http://blogs.kqed.org/bayareabites/?p=91835","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/05/craft-brewers-are-running-out-of-names-and-into-legal-spats/","disqusTitle":"Craft Brewers Are Running Out Of Names, And Into Legal Spats","nprByline":"Alastair Bland","nprStoryId":"369445171","nprApiLink":"http://api.npr.org/query?id=369445171&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats?ft=3&f=369445171","nprRetrievedStory":"1","nprPubDate":"Mon, 05 Jan 2015 11:47:00 -0500","nprStoryDate":"Mon, 05 Jan 2015 09:08:00 -0500","nprLastModifiedDate":"Mon, 05 Jan 2015 11:47:27 -0500","path":"/bayareabites/91835/craft-brewers-are-running-out-of-names-and-into-legal-spats","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91836\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/beer-final_wide-f27ca638d8cc312bd41c4b0de847264b286a01f5-e1420481072940.jpg\" alt=\"With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\" width=\"1000\" height=\"562\" class=\"size-full wp-image-91836\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With so many craft breweries now in operation, just about every beer name you can imagine is taken. That's making it harder for newcomers to name that brew without risking a legal fight. Illustration: Leif Parsons for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/05/369445171/craft-brewers-are-running-out-of-names-and-into-legal-spats\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/5/15)\u003c/p>\n\u003cp>Columbia? Taken. Mississippi? Taken. Sacramento? El Niño? Marlin? Grizzly? Sorry, they're all taken.\u003c/p>\n\u003cp>Virtually every large city, notable landscape feature, creature and weather pattern of North America — as well as myriad other words, concepts and images — has been snapped up and trademarked as the name of either a brewery or a beer. For newcomers to the increasingly crowded industry of \u003ca href=\"http://www.brewersassociation.org/insights/us-brewery-count-tops-3000/\" target=\"_blank\">more than 3,000\u003c/a> breweries, finding names for beers, or even themselves, is increasingly hard to do without risking a legal fight.\u003c/p>\n\u003cp>Candace Moon, a.k.a. \u003ca href=\"http://www.craftbeerattorney.com/\" target=\"_blank\">The Craft Beer Attorney\u003c/a>, is a San Diego lawyer who specializes in helping brewers trademark ideas and also settle disputes. Moon tells The Salt she has never seen a brewery intentionally infringe upon another's trademarked name, image or font style. Yet, with tens of thousands of brands in the American beer market, it happens all the time.\u003c/p>\n\u003cp>\"There are only so many words and names that make sense with beer, so it's not surprising that many people will come up with the same ideas,\" Moon says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A frequently recurring issue, she says, is different breweries thinking they've coined the same hop-centric puns and catchphrases for their beers. A quick Google search reveals multiple beers named \"Hopscotch,\" and at least three India Pale Ales with the name \"Bitter End.\"\u003c/p>\n\u003cp>Name overlaps may not matter as long as the beers are sold in different regions, but in such cases, Moon says, would-be conflicts often go unresolved.\u003c/p>\n\u003cp>When two large breweries with broad distribution are involved, the matter is almost always settled, sometimes amicably.\u003c/p>\n\u003cp>For example, when the brewers at \u003ca href=\"http://averybrewing.com/age-verification/?referrer=/\" target=\"_blank\">Avery\u003c/a> in Colorado and \u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River\u003c/a> in California discovered that they each had a beer named Salvation, they met at an annual Colorado beer festival to talk it out. \u003ca href=\"http://russianriverbrewing.com/about-us/\">Vinnie Cilurzo\u003c/a>, co-owner and brewmaster of Russian River Brewing Company, says that neither he nor Adam Avery knew who first coined the name. Nor were they particularly worried about it. Still, they took the opportunity to come a clever conclusion. They combined their beers in a blend and named it \"\u003ca href=\"http://averybrewing.com/our-ales/collaboration-not-litigation-ale/\" target=\"_blank\">Collaboration Not Litigation\u003c/a>.\"\u003c/p>\n\u003cp>Other cases get ugly. In July 2013, Lagunitas Brewing Co.'s owner, Tony Magee, received a cease-and-desist order from SweetWater Brewing Co. in Atlanta demanding that the Northern California brewing giant stop using the marijuana code \"420\" in the cryptic artwork and messaging found on many Lagunitas beer labels. Since the 1990s, SweetWater had made a beer called 420 Extra Pale Ale. Magee, who responded to the demand with a \u003ca href=\"http://clatl.com/omnivore/archives/2013/07/11/lagunitas-founder-blows-up-at-sweetwater\" target=\"_blank\">volley of Twitter jabs\u003c/a> at SweetWater, quickly agreed to the demand.\u003c/p>\n\u003cp>\"I decided, 'You want to own 420, fine, you can have it,' \" Magee says. \"And it's true: They legitimately owned it.\"\u003c/p>\n\u003cp>Magee admits he has called out others — like Knee Deep Brewing Co. — when they printed IPA labels too similar to his own. The Lagunitas IPA label features three stencil-style letters, bold and black, in serif font and without periods in between.\u003c/p>\n\u003cp>\"It's not that we trademarked the alphabet, but we trademarked the arch presentation of those letters,\" Magee explains. \"From a design standpoint, I found the most elegant way to put 'IPA' on a label, so it's likely that others would have landed on the same design.\"\u003c/p>\n\u003cp>American trademark law lumps breweries together with wineries and distilleries, making the naming game even chancier. A widely circulating rumor has it that Yellow Tail Wines, of Australia, came after Ballast Point Brewing Co., in San Diego, for naming a beer \"Yellowtail.\" \u003ca href=\"http://www.beeradvocate.com/beer/profile/199/696/\" target=\"_blank\">Ballast Point's pale ale\u003c/a> is now conspicuously lacking a fish-themed name (a signature, if not a trademark, of the brewery), though an image of a brightly colored yellowtail still resides plainly — and legally, it seems — on the label. A spokesperson for Ballast Point said the company could not discuss the matter.\u003c/p>\n\u003cp>Even imagery can be trademarked and protected in court. San Diego's \u003ca href=\"http://portbrewing.com/\">Port Brewing Company\u003c/a>, for instance, applied several years ago for a trademark on using Celtic cross-shaped tap handles at its brewpub, specifically for its Lost Abbey label. When Port, which first installed its stylized tap handles in 2008, discovered that Moylan's Brewery and Restaurant, near San Francisco, was serving beer with similar handles, Port \u003ca href=\"http://beerpulse.com/wp-content/uploads/2010/09/PortBrewingComplaint.pdf\">sued\u003c/a> Moylan's.\u003c/p>\n\u003cp>\"I'd been using Celtic crosses for 16 years when [Port's owner] came after me,\" Brendan Moylan tells The Salt. Moylan says he lost time and money fighting the lawsuit—but not his crosses. He thumbed his nose at the San Diego brewery and kept his tap handles.\u003c/p>\n\u003cp>Moylan's has been involved in other trademark battles, too. Moylan says he was the first brewery to name a beer Kilt Lifter. However, he didn't trademark the two words. Over the years, other craft breweries put the same name on their own beers—often dark and malty Scotch-style ales. Moylan, who says he isn't a \"trademarkey kind of guy,\" wasn't concerned.\u003c/p>\n\u003cp>Then, as Moylan tells it, a brewing company in Arizona called Four Peaks not only adopted the name but applied for a trademark on it. Foreseeing legal troubles, Moylan voluntarily took the name off bottles of his beer that were shipped to states where Four Peaks' beers are sold. Four Peaks' representatives could not be reached for comment.\u003c/p>\n\u003cp>Moylan says the owners of Four Peaks recently visited his brewpub with a peace offering: a Four Peaks T-shirt and some beer. Moylan drank the beer and has even worn the shirt. It might not have been the happiest ending for his Kilt Lifter, but it wasn't a, um, bitter end.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91835/craft-brewers-are-running-out-of-names-and-into-legal-spats","authors":["byline_bayareabites_91835"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_4084","bayareabites_12555","bayareabites_10916"],"tags":["bayareabites_14049","bayareabites_11160","bayareabites_10774","bayareabites_10921"],"featImg":"bayareabites_91836","label":"bayareabites"},"bayareabites_81755":{"type":"posts","id":"bayareabites_81755","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81755","score":null,"sort":[1399648983000]},"guestAuthors":[],"slug":"as-craft-beer-starts-gushing-its-essence-gets-watered-down","title":"As Craft Beer Starts Gushing, Its Essence Gets Watered Down","publishDate":1399648983,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81762\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\" alt=\"Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\" width=\"1120\" height=\"745\" class=\"size-full wp-image-81762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down\">The Salt at NPR Food\u003c/a> (5/9/14)\u003c/p>\n\u003cp>There was once a time when it was easy to throw around the term \"craft beer\" and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.\u003c/p>\n\u003cp>But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling \"crafty\" knockoff beers in an attempt to lure customers from the craft beer market.\u003c/p>\n\u003cp>Part of the confusion over what craft beer means has come from within the craft beer community itself. The \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.\u003c/p>\n\u003cp>In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its \"flagship\" beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The amendment means \u003ca href=\"http://www.yuengling.com/\" target=\"_blank\">Yuengling & Sons, Inc.\u003c/a>, the largest American-owned brewery, will soon join the Brewers Association's voting membership as a \"craft\" brewery, according to Julia Herz, a spokeswoman with the association. She says the change also brought \u003ca href=\"http://schellsbrewery.com/our-beers/\" target=\"_blank\">August Schell\u003c/a> and \u003ca href=\"http://narragansettbeer.com/?age-verified=db146a313e\" target=\"_blank\">Narragansett\u003c/a>, and their respective flagship lagers, into the craft category.\u003c/p>\n\u003cp>But the change is not going over well with some producers already squarely in the craft category. Dan Del Grande, owner and brewer of \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Organic Beer\u003c/a>, based in Berkeley, Calif., feels the allowance of rice, corn and other alternative sugar sources as main ingredients in craft brewing will compromise the beer.\u003c/p>\n\u003cp>\"I think the Brewers Association has watered down the meaning of craft beer, and of good beer,\" he says.\u003c/p>\n\u003cp>The ballooning of craft breweries is another contentious issue. In 2010, the Boston Beer Company, maker of Sam Adams, was fast on track to outgrow the craft category's limit of two million barrels per year. So the Brewers Association, apparently as a favor to Boston Beer,\u003cstrong>\u003c/strong> \u003ca href=\"http://www.brewersassociation.org/pages/media/press-releases/show?title=brewers-association-announces-revised-craft-brewer-definition\" target=\"_blank\">increased the annual cap\u003c/a> to six million barrels, allowing the brewery to remain in the craft club.\u003c/p>\n\u003cp>Del Grande thinks breweries that make more than about 200,000 barrels of beer per year should not be recognized as craft. They especially should not be receiving the lobbying and marketing support that the Brewers Association offers to craft breweries, he says.\u003c/p>\n\u003cp>\"Frankly, those guys don't need the help,\" he says\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But Herz of the Brewers Association says the higher cap was meant simply to keep a founding member of the craft brewing world in the community.\u003c/p>\n\u003cp>\"Our board of directors decided not to penalize the most rapidly growing of our craft brewers for coming of age, for success,\" she tells The Salt. \"The definition of craft has evolved as the industry evolves.\"\u003c/p>\n\u003cp>As of 2012, 25 craft breweries had passed the 100,000-barrel benchmark, according to the Brewers Association. Sierra Nevada is poised to pass one million barrels this year and New Belgium's facility has a capacity of about 900,000.\u003c/p>\n\u003cfigure id=\"attachment_81756\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-81756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Stone, based in San Diego, is also thriving and in search of an East Coast location to open a new brewery, according to a company rep. Lagunitas Brewing Company out of Petaluma, Calif., is now producing about half a million barrels and has just launched a new brewery in Chicago that could roughly double its capacity.\u003c/p>\n\u003cp>But Del Grande feels strongly that such breweries have outgrown the craft category.\u003c/p>\n\u003cp>\"To me, craft means artisan,\" he says. \"Once an enterprise scales up, the beer is no longer craft. It becomes a brand with lots and lots of employees, and you can't point to a small team of individuals who are responsible for the art.\"\u003c/p>\n\u003cp>Tony Magee, the founder of Lagunitas, disagrees. He says craft breweries, no matter how big they get, will always be fundamentally different than large global brands.\u003c/p>\n\u003cp>\"Even if we grow to be a 10-million barrel brewery, my brewery will not resemble that of a big brewery,\" he says. \"There are important material differences between their facility and mine.\" Brewing with rice and corn requires specialized equipment, he says. So does brewing with barley and large amounts of whole hops, as most craft breweries do. \"Budweiser, Coors and Guinness are so optimized to make their own beer that they probably couldn't make mine if they wanted to,\" Magee says.\u003c/p>\n\u003cp>But they are trying — with widely distributed craft imitation brands, like MillerCoors' \u003ca href=\"http://www.millercoors.com/News-Center/Latest-News/blue-moon-brewing-company-seasonal-re-launch.aspx\" target=\"_blank\">Blue Moon\u003c/a>, and \u003ca href=\"http://www.shocktopbeer.com/s/\" target=\"_blank\">Shock Top\u003c/a>, made by the company that produces Budweiser, Anheuser-Busch.\u003c/p>\n\u003cp>This is hardly surprising, considering how fast craft breweries, and their sales, are growing. In 1978, there were only 89 \u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">breweries in \u003c/a>\u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">America\u003c/a>. Today, the U.S. is home to about 2,800 breweries and 94 percent of them are making less than 15,000 barrels each year, Herz says.\u003c/p>\n\u003cp>Craft beer still only accounts for about 8 percent of the \u003ca href=\"https://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/beer-sales\">$100 billion\u003c/a> U.S. beer market — but industry heads expect that figure to reach 20 percent by 2020. Much of that growth will occur in the breweries selling more than 100,000 barrels per year — the big boys.\u003c/p>\n\u003cp>The heavyweight companies are also buying up craft breweries to get in on the action. Widmer Bros. and Goose Island, both once popular independent craft brands, have each been purchased by Anheuser-Busch.\u003c/p>\n\u003cp>Marty Jones, a longtime craft beer publicist in Fort Collins, Col., believes the parent companies of these brands need to be disclosed on labels and billboards.\u003c/p>\n\u003cp>\"It's absolutely dishonest when giant breweries portray themselves as little guys when they aren't,\" Jones says.\u003c/p>\n\u003cp>The Brewers Association recognized the issue of imitation craft beers in 2012 and launched an educational campaign under the \"\u003ca href=\"https://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association\" target=\"_blank\">craft versus crafty\u003c/a>\" slogan to clarify what beers were truly in the craft category.\u003c/p>\n\u003cp>Del Grande at Bison, who says he is already frustrated by larger craft companies competing for scarce retail shelf space, believes that in several years, competition from corporate \"crafty\" beer brands could begin cutting into his sales.\u003c/p>\n\u003cp>Magee of Lagunitas seems only amused. He says the attempts by giant breweries at making craft-like beers is a boost for craft beer. \"They're basically telling their customers, 'Hey, go and try some craft beer,' \" Magee says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"The big guys are now parodying us,\" he adds. \"They're running out of ideas.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Think you know what craft beer is? Since the last time you checked, the meaning has probably changed. Increasingly, the industry is making exceptions to the definition to accommodate big breweries.","status":"publish","parent":0,"modified":1399648983,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":1144},"headData":{"title":"As Craft Beer Starts Gushing, Its Essence Gets Watered Down | KQED","description":"Think you know what craft beer is? Since the last time you checked, the meaning has probably changed. Increasingly, the industry is making exceptions to the definition to accommodate big breweries.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"As Craft Beer Starts Gushing, Its Essence Gets Watered Down","datePublished":"2014-05-09T15:23:03.000Z","dateModified":"2014-05-09T15:23:03.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"81755 http://blogs.kqed.org/bayareabites/?p=81755","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/09/as-craft-beer-starts-gushing-its-essence-gets-watered-down/","disqusTitle":"As Craft Beer Starts Gushing, Its Essence Gets Watered Down","nprByline":"Alastair Bland","nprStoryId":"310803011","nprApiLink":"http://api.npr.org/query?id=310803011&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down?ft=3&f=310803011","nprRetrievedStory":"1","nprPubDate":"Fri, 09 May 2014 09:32:00 -0400","nprStoryDate":"Fri, 09 May 2014 09:32:18 -0400","nprLastModifiedDate":"Fri, 09 May 2014 09:32:18 -0400","path":"/bayareabites/81755/as-craft-beer-starts-gushing-its-essence-gets-watered-down","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81762\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\" alt=\"Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\" width=\"1120\" height=\"745\" class=\"size-full wp-image-81762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down\">The Salt at NPR Food\u003c/a> (5/9/14)\u003c/p>\n\u003cp>There was once a time when it was easy to throw around the term \"craft beer\" and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.\u003c/p>\n\u003cp>But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling \"crafty\" knockoff beers in an attempt to lure customers from the craft beer market.\u003c/p>\n\u003cp>Part of the confusion over what craft beer means has come from within the craft beer community itself. The \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.\u003c/p>\n\u003cp>In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its \"flagship\" beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The amendment means \u003ca href=\"http://www.yuengling.com/\" target=\"_blank\">Yuengling & Sons, Inc.\u003c/a>, the largest American-owned brewery, will soon join the Brewers Association's voting membership as a \"craft\" brewery, according to Julia Herz, a spokeswoman with the association. She says the change also brought \u003ca href=\"http://schellsbrewery.com/our-beers/\" target=\"_blank\">August Schell\u003c/a> and \u003ca href=\"http://narragansettbeer.com/?age-verified=db146a313e\" target=\"_blank\">Narragansett\u003c/a>, and their respective flagship lagers, into the craft category.\u003c/p>\n\u003cp>But the change is not going over well with some producers already squarely in the craft category. Dan Del Grande, owner and brewer of \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Organic Beer\u003c/a>, based in Berkeley, Calif., feels the allowance of rice, corn and other alternative sugar sources as main ingredients in craft brewing will compromise the beer.\u003c/p>\n\u003cp>\"I think the Brewers Association has watered down the meaning of craft beer, and of good beer,\" he says.\u003c/p>\n\u003cp>The ballooning of craft breweries is another contentious issue. In 2010, the Boston Beer Company, maker of Sam Adams, was fast on track to outgrow the craft category's limit of two million barrels per year. So the Brewers Association, apparently as a favor to Boston Beer,\u003cstrong>\u003c/strong> \u003ca href=\"http://www.brewersassociation.org/pages/media/press-releases/show?title=brewers-association-announces-revised-craft-brewer-definition\" target=\"_blank\">increased the annual cap\u003c/a> to six million barrels, allowing the brewery to remain in the craft club.\u003c/p>\n\u003cp>Del Grande thinks breweries that make more than about 200,000 barrels of beer per year should not be recognized as craft. They especially should not be receiving the lobbying and marketing support that the Brewers Association offers to craft breweries, he says.\u003c/p>\n\u003cp>\"Frankly, those guys don't need the help,\" he says\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But Herz of the Brewers Association says the higher cap was meant simply to keep a founding member of the craft brewing world in the community.\u003c/p>\n\u003cp>\"Our board of directors decided not to penalize the most rapidly growing of our craft brewers for coming of age, for success,\" she tells The Salt. \"The definition of craft has evolved as the industry evolves.\"\u003c/p>\n\u003cp>As of 2012, 25 craft breweries had passed the 100,000-barrel benchmark, according to the Brewers Association. Sierra Nevada is poised to pass one million barrels this year and New Belgium's facility has a capacity of about 900,000.\u003c/p>\n\u003cfigure id=\"attachment_81756\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-81756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Stone, based in San Diego, is also thriving and in search of an East Coast location to open a new brewery, according to a company rep. Lagunitas Brewing Company out of Petaluma, Calif., is now producing about half a million barrels and has just launched a new brewery in Chicago that could roughly double its capacity.\u003c/p>\n\u003cp>But Del Grande feels strongly that such breweries have outgrown the craft category.\u003c/p>\n\u003cp>\"To me, craft means artisan,\" he says. \"Once an enterprise scales up, the beer is no longer craft. It becomes a brand with lots and lots of employees, and you can't point to a small team of individuals who are responsible for the art.\"\u003c/p>\n\u003cp>Tony Magee, the founder of Lagunitas, disagrees. He says craft breweries, no matter how big they get, will always be fundamentally different than large global brands.\u003c/p>\n\u003cp>\"Even if we grow to be a 10-million barrel brewery, my brewery will not resemble that of a big brewery,\" he says. \"There are important material differences between their facility and mine.\" Brewing with rice and corn requires specialized equipment, he says. So does brewing with barley and large amounts of whole hops, as most craft breweries do. \"Budweiser, Coors and Guinness are so optimized to make their own beer that they probably couldn't make mine if they wanted to,\" Magee says.\u003c/p>\n\u003cp>But they are trying — with widely distributed craft imitation brands, like MillerCoors' \u003ca href=\"http://www.millercoors.com/News-Center/Latest-News/blue-moon-brewing-company-seasonal-re-launch.aspx\" target=\"_blank\">Blue Moon\u003c/a>, and \u003ca href=\"http://www.shocktopbeer.com/s/\" target=\"_blank\">Shock Top\u003c/a>, made by the company that produces Budweiser, Anheuser-Busch.\u003c/p>\n\u003cp>This is hardly surprising, considering how fast craft breweries, and their sales, are growing. In 1978, there were only 89 \u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">breweries in \u003c/a>\u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">America\u003c/a>. Today, the U.S. is home to about 2,800 breweries and 94 percent of them are making less than 15,000 barrels each year, Herz says.\u003c/p>\n\u003cp>Craft beer still only accounts for about 8 percent of the \u003ca href=\"https://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/beer-sales\">$100 billion\u003c/a> U.S. beer market — but industry heads expect that figure to reach 20 percent by 2020. Much of that growth will occur in the breweries selling more than 100,000 barrels per year — the big boys.\u003c/p>\n\u003cp>The heavyweight companies are also buying up craft breweries to get in on the action. Widmer Bros. and Goose Island, both once popular independent craft brands, have each been purchased by Anheuser-Busch.\u003c/p>\n\u003cp>Marty Jones, a longtime craft beer publicist in Fort Collins, Col., believes the parent companies of these brands need to be disclosed on labels and billboards.\u003c/p>\n\u003cp>\"It's absolutely dishonest when giant breweries portray themselves as little guys when they aren't,\" Jones says.\u003c/p>\n\u003cp>The Brewers Association recognized the issue of imitation craft beers in 2012 and launched an educational campaign under the \"\u003ca href=\"https://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association\" target=\"_blank\">craft versus crafty\u003c/a>\" slogan to clarify what beers were truly in the craft category.\u003c/p>\n\u003cp>Del Grande at Bison, who says he is already frustrated by larger craft companies competing for scarce retail shelf space, believes that in several years, competition from corporate \"crafty\" beer brands could begin cutting into his sales.\u003c/p>\n\u003cp>Magee of Lagunitas seems only amused. He says the attempts by giant breweries at making craft-like beers is a boost for craft beer. \"They're basically telling their customers, 'Hey, go and try some craft beer,' \" Magee says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The big guys are now parodying us,\" he adds. \"They're running out of ideas.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81755/as-craft-beer-starts-gushing-its-essence-gets-watered-down","authors":["byline_bayareabites_81755"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_13358","bayareabites_11160","bayareabites_13359","bayareabites_10668","bayareabites_13360"],"featImg":"bayareabites_81762","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.","airtime":"MON-FRI 7pm-8pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/fresh-air/","meta":{"site":"radio","source":"npr"},"link":"/radio/program/fresh-air","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Fresh-Air-p17/","rss":"https://feeds.npr.org/381444908/podcast.xml"}},"here-and-now":{"id":"here-and-now","title":"Here & Now","info":"A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.","airtime":"MON-THU 11am-12pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"http://www.wbur.org/hereandnow","meta":{"site":"news","source":"npr"},"link":"/radio/program/here-and-now","subsdcribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661","tuneIn":"https://tunein.com/radio/Here--Now-p211/","rss":"https://feeds.npr.org/510051/podcast.xml"}},"how-i-built-this":{"id":"how-i-built-this","title":"How I Built This with Guy Raz","info":"Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png","officialWebsiteLink":"https://www.npr.org/podcasts/510313/how-i-built-this","airtime":"SUN 7:30pm-8pm","meta":{"site":"news","source":"npr"},"link":"/radio/program/how-i-built-this","subscribe":{"npr":"https://rpb3r.app.goo.gl/3zxy","apple":"https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2","tuneIn":"https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/","rss":"https://feeds.npr.org/510313/podcast.xml"}},"inside-europe":{"id":"inside-europe","title":"Inside Europe","info":"Inside Europe, a one-hour weekly news magazine hosted by Helen Seeney and Keith Walker, explores the topical issues shaping the continent. No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Inside-Europe-Podcast-Tile-300x300-1.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. Download Chris’s Song of the Week plus other highlights from the broadcast. Produced by American Public Media.","airtime":"SAT 6pm-8pm, SUN 11am-1pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Live-From-Here-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.livefromhere.org/","meta":{"site":"arts","source":"american public media"},"link":"/radio/program/live-from-here-highlights","subscribe":{"apple":"https://itunes.apple.com/us/podcast/id1167173941","tuneIn":"https://tunein.com/radio/Live-from-Here-Highlights-p921744/","rss":"https://feeds.publicradio.org/public_feeds/a-prairie-home-companion-highlights/rss/rss"}},"marketplace":{"id":"marketplace","title":"Marketplace","info":"Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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