By DAILY RECORD —
Historically, nearly everything about American beer seemed to be infused with masculinity — it was manly to love beer, manly to brew it, manly to sit around a table or campfire outside with other manly guys and drink it in a manly fashion while talking about the manly things everyone did that day. Decades of 20th-century television advertising seemed designed to reinforce the stereotype.
However, though it seems to have escaped the notice of some, the 20th century ended a while ago.
It’s not just socially acceptable for women to dive headfirst into the world of craft beer these days — in many circles it’s encouraged, as well it should be. For a case in point, look no further than Girls’ Pint Out, a national organization created to bring together women interested in learning more about craft beer. With about two dozen chapters nationwide, one of the newest, covering all of New Jersey, was recently launched by Lisa Schmid and Amie Clark.
“While we are still new, we have had so much support from the wonderful people in the industry,” Schmid said in an exchange of emails last week. “We know that when it comes to drinking craft beer, women don’t get much credit. We want to break down that stereotype and prove that women can seek fine beers while understanding the flavor profiles and process it takes to construct that brew throughout the brewing process.”
The new chapter’s activities mostly include hosting casual meetups at craft beer bars and breweries across New Jersey, with the inaugural event held at The Irish Mile in Haddon Township in April and subsequent trips made to the UNO brewpub in Metuchen, River Horse Brewing Company in Lambertville, Tun Tavern in Atlantic City and the Garden State Brewfest in Berkeley Heights.
Schmid says she and Clark want to keep the group open to all manners of beer enthusiasts, from the “Blue Moon girls looking for a different spin on that witbier to the homebrewing queens.” She added that her style and Clark’s are complementary; the former loves homebrewing and turbocharged IPAs, stouts and sours, while the latter is into social media networking and lighter fare such as saisons, fruit beers and hefeweizens.
By QSR Magazine —
Inside Smashburger’s newest Chicago-area restaurant, a hip-looking joint in the city’s trendy Lincoln Park neighborhood, company founder and chief concept officer Tom Ryan holds up the brand’s Windy City Burger as if it’s Lord Stanley’s Cup.
Packed with layers of melted Cheddar cheese, haystack onions, lettuce, tomato, and spicy mustard on a pretzel bun, the Windy City Burger is the fast-casual chain’s exclusive offering for the Chicago market and continues Smashburger’s six-year run of creating local burgers across its 209-store national footprint.
“This burger,” Ryan says, “represents the heartiness and boldness that is Chicago.”
In quick time, Ryan turns the floor over to his company’s newest partners from Chicago-based Goose Island, among the nation’s most celebrated breweries. Goose Island’s brewmaster, Brett Porter, and head of education, Suzanne Wolcott, detail how the toasty, caramel malt flavors in Goose Island’s Honker’s Ale complement the Windy City Burger.
The June 20 beer-and-burger pairing launched Smashburger’s 10th relationship with a craft brewer and helped spotlight craft brews’ continued emergence in the limited-service world.
Once reserved for bars and full-service restaurants, craft beers have pushed into fast-casual eateries around the country, available at spots such as Chipotle, Noodles & Company, and Shake Shack. For most craft brewers, growing entry into the quick-service world is a welcome trend that provides expanded market reach and diversification.
“Craft beer is a 30-year-old overnight success story, and there’s no turning back. Localization of the beer market is in every nook of the U.S.,” says Julia Herz, craft beer program director for the Brewers Association.
Glacier Design Systems, Inc. is proud to be a part of BJs national growth plan!
By LATIMES.com —
Pizza and beer are a tasty pairing. A profitable one too.
BJ’s Restaurants Inc. specializes in deep-dish pizza and offers its own brand of craft-brewed beer, a combination that has helped it grow from a single restaurant in Santa Ana to 132 locations in 15 states.
After its start in 1978, the Huntington Beach company grew slowly in Southern California. In 1996, it opened its first brewery — at its restaurant in Brea — and began selling beers that carried the BJ’s name. That was also the year it went public.
Today, BJ’s has an expanded menu. In addition to its deep-dish pizza, its restaurants offer hand-tossed pizza, burgers, salads and pasta dishes in an environment it describes as “high-energy, casual dining.”
Three of its restaurants have on-site brewing facilities. It also contracts with outside brewers to produce BJ’s branded beers for the other restaurants. Its beers have been awarded 30 Great American Beer Festival medals.
The company expects to open 17 new restaurants this year.
“There is a long runway of expansion ahead,” said Greg Trojan, the company’s chief executive. “We continue to believe there is room for at least 425 BJ’s restaurants domestically and that we are one of a few publicly held casual dining restaurant companies with this kind of growth opportunity.”
BJ’s expansion plan targets the East, with restaurants to open this year in Virginia and Maryland.
“We believe the mid-Atlantic region will give us another solid base to build out the BJ’s concept and clustering strategy, and give us a launching ground to eventually begin opening restaurants in the Northeast,” said Gregory Lynd, the company’s chief development officer.
BJ’s sales have more than doubled in the last four years to an all-time high of $708 million last year from $374 million in 2008. In the same time, its profit rose to $31 million last year from $10 million.
The company was recognized last year by the National Retail Federation as one of the 10 fastest-growing national restaurant chains, along with such eateries as Five Guys Burgers & Fries and Chipotle Mexican Grill.
A boom in the craft beer industry combined with an increase in food science programs means that more students are graduating college with a different kind of alcohol education.
Of all the places to find beer on a college campus, the classroom may not be the first one to come to mind.
But there are currently about 50 universities in the U.S. that have food science programs, according to the U.S. Department of Agriculture. With a handful offering courses in subjects such as enology, viticulture and the fermentation sciences, experts say more students than ever are graduating with a new kind of alcohol education.
“It’s an academic field that is growing like crazy,” says Thomas Shellhammer, a professor in Oregon State University’s food science and technology department.
When OSU’s food science department began in 2001, Shellhammer says there were about 40 students enrolled. Today, that number has more than tripled, and he estimates that it will only grow as time goes on.
“When I was in college, I had no idea there was a degree in food science,” he said. “Now we’re at a point when people in their first year are seeking it out.”
While food science programs in general have been on the rise over the past decade, what has happened in the beer and wine industries may be especially interesting, especially for students seeking work in a lackluster job market. After all, as Shellhammer puts it, alcohol is “relatively recession-proof.”
In the domestic beer world, Anheuser-Busch and MillerCoors control about 80% of the market, while craft breweries only have about a 6.5% share, according to the Brewers Association based in Boulder, Colo. While sales from the large corporations have remained stagnant or even declined, craft breweries are growing.
Glacier Design Systems, Inc. is pleased to announce our latest Draught Beer System installation at Stone Brewing World Bistro & Gardens – Liberty Station
By BREWBOUND —
Stone Brewing Co. is thrilled to announce that its second decidedly eclectic restaurant, Stone Brewing World Bistro & Gardens – Liberty Station, is (finally!) open in what use to be the Naval Training Center in the Point Loma neighborhood of San Diego.
The brewery restaurant opened its doors May 15 and recently finished construction of its garden, marking the completion of the entire facility.
“This project was a monster, however, we were able to bring to fruition an epic concept that we are really proud of,” said Stone CEO and Co-founder Greg Koch. “We have created a restaurant and brewery that offers our fans and guests a truly unique experience unlike any other.”
“We’ve anticipated the opening of this restaurant for quite a while, and I’m glad we finally made it to the finish line” said Stone President and Co-founder Steve Wagner. “It has been rewarding to see our fans and new guests enjoy the various aspects of the restaurant, and the terrific new beers we’ve brewed on site.”
The Triton Tabletop Drink Dispenser Distributed by Glacier Design Systems, Inc.
Glacier Design System, Inc. is now a proud distributor of the Triton Tabletop Drink Dispenser. The Triton is used to serve beverages (beer, soft drinks, cocktails, wine…) to groups of drinkers in bars and restaurants, holding more drink capacity (3 liters or 5 liters) than a typical pitcher. It is portable and can be taken out to the tables, creating a fun focus point for a party of customers. In business terms, the Triton will increase drink turnover, free-up bar staff for other tasks and provide excellent P.O.S. promotion.
Designed with the bar professional in mind, the Triton Tabletop Drink Dispenser is manufactured from food-safe and impact-resistant plastics. Due to the insulating properties of the FDA polycarbonate used, the drink will not noticeably warm or fizz up within the recommended usage time of approximately one hour. It is a durable and easy-to-use dispenser designed specially for heavy-duty use in bars and restaurants.
Benefits of the Triton Tabletop Drink Dispenser
- The Triton has 3 TAPS allowing for simultaneous dispense.
- The Triton has an integrated cooling block, keeping the drink ice cold.
- The Triton has generous capacity and can hold more drink than a typical pitcher.
- The Triton has stackable components for easy storage.
- The Triton has P.O.S. branding on lid, taps and tray, creating excellent brand visibility!
- The Triton is durable and impact resistant, made from 4mm polycarbonate vessel material.
More restaurants are tapping into expanded craft-beer programs as the popularity of smaller brewers has increased along with the number of those brewers.
From players who have their own on-site breweries to casual-dining chains, the segment is growing. And craft beer continues to turn consumers’ heads, research shows.
“Outpacing its competitive beer segments of domestic and imported beer brands, craft beer has kept an upward trajectory throughout the economic downturn and subsequent slow recovery,” said Jennifer Zegler, beverage analyst with the Mintel market research consultancy in a December report.
As of June 30 last year, the United States had 2,126 breweries, and 2,075 of those were craft brewers, according to the industry’s Brewers Association trade group.
Mintel research found that craft and craft-style beer sales were on pace to nearly double between 2007 and 2012 — increasing from nearly $5.7 billion in sales to just short of $12 billion in 2012. The report noted that those gains were impressive, as the rest of the beer category had shown flat to declining performance in the wake of the recession.
“Fueling the growth has been changing alcohol consumption patterns in which consumers, especially Millennials of legal drinking age, prefer to drink a variety of beer, wine and spirits,” the report said.
In some parts of the country, there’s been doubt that summer would actually come this year, but beach season is nearly here — finally. And with the unofficial start to summer upon us, we need to start thinking about the beach — what we’ll put in our beach bag, which swimsuit we’ll wear, and what beers we’ll toss into our beach coolers. Well, we can help you with that last question.
Typical beach-bum beer drinkers go for weak and watery light beers that lack in quality what they also lack in flavor. But we’d encourage you to make a higher quality choice and opt for craft beers that will shake things up on your beach blanket.
In general, we’re looking at summery brews. This includes a lot of wheat beers but also pilsner and a collection of lighter ales. Anything you’re going to drink for an extended period in the sun should also be relatively low in alcohol to keep you from getting too tipsy to walk in the sand. So we’re sticking to beers around 5 percent alcohol by volume (ABV). We also want to avoid leaving broken glass in our trail so we’re going for beers in cans — and there are a lot of great beers available in cans these days.
Given these criteria, here are our top picks for the best beach-ready beers:
Sate your thirst for knowledge with these facts about beer’s ancient origins, health benefits and surprising chemistry.
- The oldest known recipe is for a 4,000-year-old beer made by the Sumerians.
- In the 1980s, Anchor Brewing re-created these ancient Fertile Crescent suds.
- Sumeria’s neighbors, the Egyptians, built the pyramids under the influence. Workers at Giza received about four liters of beer a day, according to Patrick McGovern, a biomolecular archaeologist at the University of Pennsylvania.
- Beer (in part because it contains antimicrobial ethanol) was a healthier drink than polluted Nile river water.
- Ethanol, the intoxicant in beer, is a powerful antiseptic, but not a good cold remedy. The optimal blood alcohol content to kill germs would be more than 60 percent. Alas, that’d kill you, too. (Fatal alcohol poisoning occurs between 0.40 and 0.50 percent.)
- Salud! Researchers at the University of Western Ontario found that micronutrients called polyphenols in one 12-ounce (0.35-liter) bottle of beer create protective levels of plasma antioxidants that can prevent heart disease.
- But at three bottles a day, the cardiovascular benefits of beer are reversed by the pro-oxidants your body creates as it metabolizes excess ethanol.
- Another side effect, beer farts, might earn you an offer for a bung — the large cork that seals a cask’s bunghole to allow beer to ferment properly.
- In Great Britain alone, 93,000 liters of beer are rumored to be lost each year in facial hair.
- You might have known that fact if you were a beer expert, or cerevisaphile — a word derived from the Latin name of the Roman goddess of agriculture, Ceres, and vis, meaning strength.
- More on-tap trivia: “Aplenty bahl steinber horn!” means “A really great beer!” in Boontling, a folk language developed by workers in the hop fields of California’s Anderson Valley.12. Hops, the bittering agent in beer, belong to the family Cannabaceae, making them marijuana’s close cousins and lending a little perspective to the term “hopped up.”
- Trippy: Stanford researchers found that beer bubbles create a gravity-defying loop. Bubbles head up in the center where frictional drag from the glass is less and down on the outside as the top gets crowded.
- Hops, the bittering agent in beer, belong to the family Cannabaceae, making them marijuana’s close cousins and lending a little perspective to the term “hopped up.”
- While you’re examining your beer, try an experiment: Tilt the glass to see if foam adheres to the side. If it does, that’s called “Brussels lace,” considered by some to be a sign of high-quality beer — and clean glasses.
- Experimenting with beer has taken many forms. John Lubbock, an 18th-century naturalist, studied the behavior of beer-boozy ants.
- If the wandering drunken insects stumbled upon sober comrades from the same nest, they were carefully carried back home to sleep it off. Drunken strangers met a different fate: They got tossed.
- According to a study from the London Business School, political differences dictate American beverage choice: Conservatives prefer domestic pours such as Busch to imports like Guinness.
- Speaking of Guinness, to pour a perfect pint of the company’s stout, you need to let it rest for exactly 119.5 seconds between the first pour and the top-up — a period called the surge and settle.
- That’s when nitrogen comes out of solution and forms a creamy head.
- What do you call the study and practice of yeast fermentation in brewing? (Hint: It’s also the last word in many dictionaries, as well as in this issue of DISCOVER.) Zymurgy.
Article Source: discovermagazine.com