What happens when you put together the two best things in the world: delicious beer and rocking bands? You get the third annual Malt Ball, a daylong fest that celebrates the staggering abundance of terrific music in our city AND the finest craft breweries that the Portland area has to offer. Your pals at the Mercury have partnered up with Widmer Brothers Brewing and Oregon Brewers Guild to bring you the best-sounding beer festival in town, or the best-tasting music fest—whichever way you want to look at it. Twelve great bands! Lots of amazing, one-of-a-kind beers! Not to oversell it, but this year’s Malt Ball will probably be the greatest 2 days of your life. RSVP on Facebook!
Who is going to Maltball?
CHRISTINA CANTO-KUTZNER remembers the moment vividly when she fell in love with beer. She was 21, in New England for the summer and was drinking Magic Hat #9. “My …
Great feature of women in brewing. There is not enough representation in the industry and this was a well deserved feature.
A new study from the American Chemistry Society cites discarded hops contain nutrients essential to dental health. In additions to the essential flavor hops add to beer, the hop buds contain healthy antioxidants that combat cavities and gum disease.
Another victory for beer!
It seems to be common wisdom that Europeans in the Middle Ages drank primarily beer and wine because water wasn’t generally safe to drink. This, however, is a rather persistent myth as water was a regular part of the Medieval diet.
I liked this myth. I’m going to miss it…
Wah Wah Wah…this is one of those times where I’m eating some crow because this is what I’ve read time and time again.
My one question is if this has been true throughout humanity or if fermentation was a necessity before medieval times?
Catholic news from the Archdiocese of Portland, the Pacific Northwest and around the world.
I reached out to them a few years ago to see if they had a good library of text about monastic brewing (they do). They told me they were actually looking at creating their own brewery which I thought was awesome because they are in the heart of hop growing country.
What I find interesting is that this church has never had a history of brewing so it’s an entirely new venture. Mt. Angel hosts a fairly large Oktoberfest celebration that is overly commercialized (and not very fun in my opinion) but this could add a little authenticity if you get to tour the brewer and meet the people.
I’m curious to see what beers they will be brewing and if they will be brewing in a monastic tradition or if it will be a completely modern system…I probably should contact them again about a webseries episode.
Despite a slowdown in traditional beer production, craft breweries are experiencing almost a 10 percent increase because of shifting consumer tastes.
This is their headline now mine, I think it might be just a little sensationalist. That being said new breweries are opening at a rate of 1.3% per day which is pretty astonishing when you think about how many independent breweries their are (not taking into account the alternating proprietorship, sub-brands, etc.).
I’ve got a clip I might upload soon about a brewer talking about the early 90’s and how everyone thought it was easy money once you got into beer and it damaged the reputation of craft beer and he is worried that might be happening again. I think he is right to some extent except now we have well established craft breweries so I feel like it’s up to the newer/smaller ones to prove they belong, it shouldn’t hurt the industry if they fail.
Great to see people’s palates are changing and I think this could open the market up later for a return to great craft lagers.
Currently, a world hops shortage also seems imminent. Then again, a hops shortage always kind of seems imminent…
Does anyone remember the hop shortage in 2008? It was like an article I linked to last week or so said “The costs of getting into owning a hop farm are steep” so there isn’t a ton of incentive for hop heads to jump into a venture like that.
Maybe we will see breweries pool their dollars and create some collectives to reduce their strain, maybe we will see some bigger breweries not be able to meet their demand, maybe this will cause some smaller breweries to fail…
Or perhaps there will be a return to a traditional beer, the gruit. If you want to learn more check this out (also..this could be BS, I’m not a master of Gruit knowledge). This often forgotten style harkens back to a day when hops were not the primary bittering agent in beer.
I’ve had Fraoch…and hated it but I have had other beers you would classify as a gruit that are amazing. Mamba is a black tea and tangerine peel gruit from Gilgamesh Brewing who also does a mint kolsch as well. Both are fantastic and refreshing spring and summer beers.
I wouldn’t be surprised if we some more of these in our beer aisles in the near future but I’m pretty sure they won’t be marketed as a gruit, just as an ale which is a shame because there is a great educational opportunity there.
What do you think?
This already sounds amazing!
Great Lakes makes some really good beer. I love that people like Rogue are floor vatting malts and doing them in more traditional ways. The one thing a lot of people might not think about is that the strains of wheat and grains that we have available have been genetically selected for generations so the sugar availability in these old beers could have been drastically different.
I love when giants realize they are standing on the shoulders of giants and give back to the past.
I’m working on editing the long awaited and much anticipated Fort George episode and these stills just make me smile.
I should do a saison month.
When people have the audacity to say Widmer is not craft beer anymore these are the things I think of. Sure they sold a percentage of their business to tap into a national distribution network but it’s not as though they are churning out bad beer.