We’ve highlighted their results below with a little flair from the Beer Universe community. What’s most impressive about this list is that the US has 4 cities (33%) in the list! Cheers to our Beer Universe comrades!

1.) Amsterdam, the Netherlands
Heineken, Grolsch, and Amstel are common names to be found amongst the local population. In fact, the Heineken Brewery tour is a great example of how the people of Amsterdam respect their beer.

2.) Bruges, Belgium
Slightly smaller than Brussels (Belgium’s capital), beer lovers can find 450 unique varieties of Belgian brew, each served in its own specialized glass. Like history? Check out De Gouden Boom Brewery Museum, where beer has been produced since 1455.

3.) Burlington, Vermont
Home to the famous Magic Hat Brewery (which was rumored to be up for sale earlier this year), Burlington is the first American city on the list. Beer lovers can also find samples from other Vermont breweries like Otter Creek and the Long Trail.

4.) Mexico City
Did someone ask for a Corona? Cerveza mas fine! Grupo Modelo produces several local favorites like Corona and Negra Modelo. Other may prefer a Dos Equis or Bohemia if they want to switch to a lighter fare.

5.) Portland, Oregon
Did you think Denver was the home to the craft brewing industry? Portland has 28 breweries in the city—more per capita than any other city in the country. You may recognize Widmer Brothers Brewing Company, which produces over 200,000 barrels a year.

6.) Berlin, Germany
Oktoberfest, please? Wrong city…but right country. Berlin is great for beer lovers, who can appreciate quality German brews. The city boasts 20 beer gardens and has a large annual beer festival, which takes place in the first weekend of August.

7.) Dublin, Ireland
The Irish love their Guinness. Irish pubs are the norm of the city and if you are traveling to this part of the world you need to include The Porterhouse, Dublin’s first brewpub and a must on any pub crawl.

8.) Montreal, Canada
Oh Canada! Labatt and Molson are only part of this city in Quebec. Beer here is commonly differentiated by color – blonde, rousse (red), ambrée (amber), and noir (dark). Make sure to take note before visiting the long list of microbreweries in the city.

9.) Sapporo, Japan
Beer is the most popular beverage in Japan (not sake, believe it or not). Those who have visited their local Asian restaurant can attest that Sapporo’s logo is often displayed proudly at the bar. This makes sense as Sapporo beer is Sapporo, Japan’s largest export. In fact, it has its own museum!

10.) Prague, Czech Republic
The city is home to U Fleku, the world's oldest brewpub, and one of Europe's most famous beer halls. Besides the high quality brew here, the exchange rate makes drinking the top quality beers easy on the wallet.

11.) Asheville, NC
Remember how we told you that craft beer is huge in NC? Well it’s true and Asheville is the beer epicenter of the state. In fact it was elected the best beer city by BeerCity USA.

12.) Milwaukee, WI
Well it’s hard not to admit that the city loves beer. They even have a team named “The Brewers.” Home to MillerCoors, the city resonates with beer. Recently, it even has seen this dominance increased with the resurgence  of Pabst Blue Ribbon.

Do you think a city was left off the list that should be included? We’d love to hear your thoughts!

Your Choice. Your Beer. Drink Up.
- Beer Universe

This year at the Sixth Annual Big Tex Choice Awards competition in Texas someone finally hit the nail on the head. Mark Zable has trademarked the name Fried Beer. Well, it seems as though you can fry anything you eat and now drink.

You may be asking yourself how in the world Mark Zable came up with this recipe. Does it taste good? “We are able to place beer inside a salty pretzel like dough, and deep fry it. When you take a bite, beer pours out of the inside pocket of dough,” Zable says on his website, friedbeer.net (we are actually salivating at the thought of making these pockets with some of our favorite brews).

Zable claims that he cooks the beer snack at a temperature that allows the alcohol to keep its composition and not get “cooked off.” Unlike “fried coke” no beer flavoring is included in the dough. Currently, Zable uses Guinness but might switch to Shiner Bock or a pale ale like Sierra Nevada.

Zable had faced adversity prior to this year – past frustrations led him to consult with a food scientist with little luck. After three years of research and development, 2010 brought him success as he finally figured a way to capture the entirety of the beer product through the full frying process. He will not discuss how he has solved the problem. This closely kept secret may have the potential of bringing Zable the riches of life (through his newly filed patent).

Craft brewing fans can unite in looking to pair some of these snacks with their local favorites. Although we’re not sure if the treat will be massed produced anytime soon…

What do you think? Do you think it’ll be a hit? Look out for our finalists as Labor Day approaches. Two lucky winners will be selected to be allowed to sell their product at the Texas state fair.

Your Choice. Your Beer. Drink Up.
- Beer Universe

Interestingly enough we were pleased to read an old article provoking the benefits of the darker, maltier flavors of fall and winter. A study first conducted by the University of Wisconsin in 1997 found evidence that drinking darker beers may reduce the risk of heart disease. Obviously, we stress that not like Popeye’s spinach, drinking as much dark beer as you can does not increase health benefits more, but rather in moderation, the micronutrients in a more malty brew can actually be more beneficial than those found in a lighter beer.

Researchers from Wisconsin, compared the results of drinking Guinness or Heineken on arterial health. They fed the two styles of beer to ~8 canines suffering from clogged arteries. At the end of the day, the dogs were not drunk but rather researchers found that those nourished by the dark ale (Guinness) improved more significantly than those nourished by the light beer (Heineken). How does this happen?

Simply put, darker beers such as Guinness have almost three times the flavonoid (also collectively known as Vitamin P and citrin) content as lighter pilsners or lagers. As a comparison, much of the wine universe loves to boast about the high flavonoid content in red wine. For all my beer lovers out there, beer may have attributes that suggest its flavonoid content could rival aspirin, although these are preliminary connections.

Don’t let the weight of dark beer or the so-called caloric escalation stop you from enjoying your daily darker brew. The truth of beer bellies comes from people over-indulging and many of us (guilty) eat more when we drink. Thought: next time you want to enjoy your beer without being concerned with the calories, have one less soda at the office (typically regular soda has more calories than beer). To receive the amount of flavonoids to acquire the benefits seen by the University of Wisconsin you get to have at least two delicious dark beers a day!

Can you think of other reported health benefits from drinking great craft beer responsibly? We would love to get the word out about rumors, myths and even facts about the benefits of drinking beer at any excuse. So help us tell the world that beer doesn’t just taste amazing and make you happy but also could have ingredients that show significant results in maintaining our great quality of life.

Your Choice. Your Beer. Drink Up.
- Beer Universe

Pilsner (also pilsener or simply pils) is a type of pale lager (lagers, of course, are brewed using bottom-fermenting yeast at lower temperatures and for longer durations). It takes its name from being developed in the 1800’s in the city of Pilsen, Bohemia, where the original Pilsner Urquell beer is produced today. A modern pilsner has a very light, clear color from pale to golden yellow, and a distinct hop aroma and flavor. Pilsners have an original gravity between 1.044 and 1.056, very light color of 4-6 SRM and hop rate of 35-45 IBUs Some common ones that you may have had include: Becks, Stella Artois, and Heineken.

A few of the reasons pilsners are not more abundant in American craft beer companies are that the lager style costs more, takes more time to make, and some say are harder to perfect. Ales have tended to dominate the craft beer movement, which was pushed from the West Coast.

It typically takes a brewer three times as long to brew a pilsner than an IPA and needs just as much storage and as many fermenters to produce a pilsner. Pilsners require more cooling because lagers are fermented cold and their light profile would reveal flaws in flavor if done incorrectly. Northwest Territories are also known for their abundant of hops, noteworthy unlike the European hops required to mimic the classic pilsner taste.

In addition, a somewhat circular theory about the craft ale movement that has up to know hindered creative abundance of quality pilsners is that the large brewers forever mass-marketed their lagers (Budweiser, Coors, Miller Lite, etc.). The craft movement strayed from anything that hinted mainstream, promoting styles and tastes unique to the majority. However, brewers all over the country are now expanding their product line and experimenting with the non-traditional pilsner body.

Obviously, the driving force behind the pilsner market is still Europe. We’re hard pressed to find common (or good) examples of craft ones here in the states. We’d welcome your feedback though – please let us know if you have tried any good ones in the comments below.

Your Choice. Your Beer. Drink Up.
- Beer Universe

A local brewery on Long Island starts the fall season with its infamous Pumpkin Spice Ale. A rich beer with the entire holiday flavor is the perfect way to start the season.   As a novice homebrewer, I felt that making a pumpkin brew would be a great first challenge to my brewing talent. Keep reading to learn more about how to brew a pumpkin beer:

The first thing you’re going to need is obviously the pumpkin. Though canned pumpkin is doable, and easier to obtain when fresh pumpkins are not in season—fresh pumpkin is the way to go.  (I started my batch just before Halloween when pumpkins held prime time real estate at the local stores and farm stands.) You’ll want about 2-4 pumpkins or about 6-8 pounds worth

After you have selected your pumpkins, you’ll need to clean the pumpkin and remove the outer shell.  Removing that outer shell is a lot harder then just peeling and orange, especially when the pumpkins are on the harder side. After you’ve got the pumpkins pealed, you’ll want to cut them up into pieces and spread out on a cookie sheet.  The next step here is to cook the pumpkin for about an hour until it’s soft. This allows for the flavors in the pumpkin to be released into the brew.  (Hint: remember to put water at the bottom of the sheet and check periodically to keep the pumpkin from burning.)

Now it’s onto the fun part—brewing.

Now the base for the brew is up for debate, but I used a base for brown ale (we’ll assume you know the steps on how to make a brown ale). However, before adding any of your malt, you’re going to want to seep the cooked pumpkin in your pot for about ten minutes in a seeping bag or cheese cloth. After this step, it’s all normal brewing procedure from there. From here you will continue the regular brewing process, i.e. add your malt, your hops and so forth.

The last step is adding your “holiday spices.” As for the pumpkin, the fresher the better. Add your spices during the last few minutes of the boil, starting with your stronger spices first as these flavors won’t boil off as fast (this is why spices are done at the end). The spices you choose and how much I’ll leave up to you. Some things to consider would be: cinnamon, brown sugar, nutmeg, etc., again your typical “holiday spices.”

After fermentation and bottling, you’re ready to go. I do recommend a secondary fermentation on this brew to really allow for the flavors to combine and also for clarity. After 3-4 weeks of bottling, it’s time to call up the friends and family to enjoy in your creation. To class things up a little bit, I recommend serving your brew in a pint glass rimmed with cinnamon and sugar which helps draw and combine the spices in the brew.

As I said, I started my Pumpkin Spice just around Halloween, which gave me time to have the beer ready for the family on Thanksgiving. The beer was a hit and drew close comparisons with that of the local brewery which started the local pumpkin brew craze. Needless to say as a brewer, I was very happy with the outcome, and thrilled that my friends and family were able to enjoy what started out for me as an experiment! I hope you are just as successful with your pumpkin brew, should you choose to tackle it.

Your Choice. Your Beer. Drink Up.
- Beer Universe

Ryan Morosky is a guest writer for Beer Universe. We thank him for his contribution – please leave your feedback below!

Typically with most everything relating to “fad,” the East Coast is a step or two ahead of their friends on the West. However, beer is just one example of how the West Coast sows the seeds to great beer, waiting for the east to catch wind of their collaborations. CDAs are becomingly increasingly popular both within and outside the borders of the “Republic of Cascadia,” formerly known as the Pacific Northwest of North America.

A strikingly common observation from some of the original brewers of the CDA is that the beer continues to surprise cultured beer critics. The unique flavor comes from higher than usual hopping rates and frequent dry-hopping of Cascade, Centennial, Simcoe and Amarillo hop varieties that signify floral and fruity flavors. The beautiful dilemma is that the dark malts, typically de-bitterized malts, such as Carafa, and provide a smoother, less acrid flavor, which actually brings out hop flavors uncommon in paler ales.

Let’s explore a few types of CDAs that are coming to market to give you a taste of the unusual deliciousness. (If you are aware of other CDAs please comment below!) The CDA allows for a brewer to offer slight variations in a very hard style to brew, some with hints of licorice like that in Stone Brewing and BrewDog’s Bashash.

North American Organic Brewers Festival organizers joined forces with Hopworks Urban Brewery to brew a revolutionary Cascadian Dark Ale, dubbed Secession. Secession is a classic example of this truly indigenous Cascadian beer style, bountifully hopped with Nugget, Magnum, Centennial, Atahnum, Simcoe, and Amarillo hops from first wort to the fermentor. Its 70 units of bitterness, are offset by a roasty character from organic chocolate and Carafa malts, with a hint of caramel lurking in the forest of hop flavors (thirsty, yet?).

Widmer Brothers Brewing, based in Portland, Ore., is introducing its 2010 Brewmasters’ Release: W’10 Pitch Black IPA. W’10 is part of the W’ Series, which introduces a new, limited edition seasonal beer style every year. Pitch Black IPA is a Pacific Northwest twisted tribute to an IPA style of beer. It is almost a traditional IPA but it is instead brewed to the emerging style of Cascadian Dark. They add a modest amount of a specially made de-bittered black malt to give this IPA a very dark color but without the characteristic dark malt flavors. Pitch Black IPA is hopped generously in the brewhouse and then again later during the dry hopping process.

Hopheads of the world will certainly enjoy this dark version of IPA, as will beer drinkers looking for something new and experimental to fill their pint glass. It goes well with smokey and spicy type dishes that tend to be richer, Steak with blue cheese butter (black and blue combo), Spicy Mole, Chili, Smoked and/or spicy cured meats, BBQ ribs.

These beers are just two of many that have already surprised beer drinkers in the Pacific Northwest. Hopefully the popularity picks up and the buzz breezes throughout the country. Craft beer’s biggest fan – our taste buds – continue to be amazed at the ingenuity and alignment of ingredients that create new and exciting tastes and flavors.

Your Choice. Your Beer. Drink Up.
- Beer Universe

Beer Universe is always trying to learn more about the infinite combinations and permutation available to the brewer’s palate. One that we are dying to explore is the idea behind a tricky style of beer called Eisbock. The Eisbock lies within the potent Bock family, typically boasting the position of most alcoholic beer. (See: The Strongest Beers in the Universe)

Bock is a style of lager beer which originated in Germany. It was traditionally brewed in the fall, at the end of the growing season, when barley and hops were at their peak. It was "lagered" all winter and enjoyed in the spring at the beginning of the new brewing season. Bocks can be pale (helles) or dark (dunkles) and there are double (doppel) bocks which are extra strong.

Most craft beer drinkers understand the creativity in brewing beer. Most don’t always understand the chemistry behind this creativity. The Eisbock has a technique in its brewing process that is specifically unique. German for “icebox”, the Eisbock is made by freezing out water from beer. In the United States this is technically considered a distilling process and subsequently may only be performed by breweries that have a distiller’s license. With alcohol ranges from 9% to 14%+, it is reasonable to let the “professionals” take care of making this beer.

If you are thinking about trying an Eisbock you must be prepared for some flavor changes. The freezing process lends to beer concentrating. The bitterness, color and final gravity are all enhanced as the beer is concentrated. The beer is surprisingly smooth for a high alcoholic brew, due to the fact that it is typically fermented from wort, which does not have as high gravity as the higher alcohol content would signify.

To understand a few statistics about bocks please we have provided a very general breakdown for you:

Maibock (Helles)
Starting Gravity: 1.064-1.072
Final Gravity: 1.011-1.018
IBU: 23-35+
Hop Aroma: Low

Bock
Starting Gravity: 1.064-1.072
Final Gravity: 1.013-1.019
IBU: 20-27
Hop Aroma: None

Doppelbock
Starting Gravity: 1.072-1.096
Final Gravity: 1.016-1.024
IBU: 16-26+
Hop Aroma: None

Eisbock
Starting Gravity: 1.078-1.120
Final Gravity: 1.020-1.035
IBU: 18-30+
Hop Aroma: None

50 Back
50 Back Fine Beer Purveyors was born from the desire of founders Paige Haley, Kimberly Rogers, and others to say “Thank you” to all of the United States’ active troops and veterans and their families who have sacrificed so much to protect our nation and the freedom for which it stands. Every time someone purchases a 50 Back Lager, the company donates 50% of the proceeds to charities committed to supporting and enriching the lives of veterans and active service members and their families. After 12 months of taste testing and recipe refining, 50 Back’s mosaic of flavors tastes American. It’s brewed with a complex blend of hops, which gives it a distinctive hoppy note, and its crisp, refreshingly smooth taste with a touch of sweetness quenches thirst and satisfies taste buds. 50 Back is quickly spreading across Massachusetts and New England and Paige and Kimberly hope to have it soon in all 50 states. To learn more about where you can participate please visit http://www.50back.com/ and help the cause while enjoying a great lager. 

Abita Beer
Where there are disasters, there are heroes and Abita Beer, 30 miles north of New Orleans, has made it their cause to give back to the community that they love. After Hurricane Katrina, Abita brewery went unscathed. The company though was still well aware of the damaging affects surrounding them. They developed Restoration Pale Ale, raising over $550,000 over two years through beer and merchandise sales. Catastrophe hit the gulf again in 2010, as an oil well off the coast lay fury on many local industries. Working with the Louisiana Seafood Promotion & Marketing Board (LSPMB), Abita Beer announced that it has established ‘SOS – A Charitable Fund’ that will assist with the rescue and restoration of the environment, industry and individuals fighting to survive this disastrous oil spill. The centerpiece of the fundraising effort is a new charitable beer created by Abita. The brew, called SOS – A Charitable Pilsner, will generate 75¢ for every bottle sold. For every bottle sold Abita will donate 75¢ to the rescue and restoration of the environment, industry and individuals fighting to survive this disastrous oil spill. This unfiltered Weizen Pils is made with Pilsner and Wheat malts. It is hopped and dry hopped with Sterling and German Perle hops. It has a brilliant gold color, a sweet malt flavor, and a pleasant bitterness and aroma. In addition, related retail merchandise (hat, tee shirt, lapel pin, decal and car magnet) will be sold and 100% of the net proceeds will also go to the SOS Fund. Abita Beer, will not only impress you with their various beers, but also their kind hearts.

Hook & Ladder
An idea that began brewing in the kitchen of volunteer firefighter Rich Fleischer has evolved into one of the country's fastest-growing craft beers. Hook & Ladder Brewing Company, the Washington, D.C.-area mission-based brewery founded by Rich and his business-minded brother, Matt, exemplifies the social entrepreneurship trend. Hook & Ladder  is succeeding through its founding commitment to provide an exceptional line of beer while giving back to burned firefighters and burn survivors in communities across America and keeping donations local. The company also develops and implements its philanthropic program, A Penny in Every Pint, further convincing distributors to match their gift, raising $4 for each barrel of beer sold. Through the new A Quarter in Every Case program, Hook & Ladder and its wholesale partners donate 25 cents locally from each case sold to the same burn organizations that benefit from A Penny in Every Pint. H & L, since 2005, has donated over $60,000 from its programs and each day do more and more business.

Carver
Carver Brewing Company has been proud to share their success by donating generously to local organizations and causes. Carvers has been one of the top sponsors, as a Founders Circle Donor, for the Discovery Museum at the Powerhouse. Through contributions and community fundraisers, Carver Brewing Co. and the Carver family have donated $200,000.00 to the Discovery Museum, an interactive science center for all ages. In addition to this cause Carver also contributes to over 30 other non-profit and charity organizations. To learn more visit, http://www.carverbrewing.com/community.html and you can enjoy good beer and better company.

Your Choice. Your Beer. Drink Up.
- Beer Universe

There are two publicly traded companies that have been keen on to take advantage of the growth potential in higher quality products and also to give investors a piece of a relatively safe growth sector. Boston Beer Company and Craft Brewers Alliances are two companies Beer Universe wrote on about the direction of publicly traded beer companies and where your beer may be heading. These two companies have been beating their value competition since July 2009. In the last year Craft Brewers is up 150 percent and Boston Beer is up an astonishingly 140 percent.

Many analysts suspect that Boston Beer has the capability to outperform over the next few years as they continue to expand organically and has developed a nice niche following, establishing a national brand in a craft company. One headwind for all brewers and especially smaller brewers unable to lock into long-term discounted contracts is the eventual rise in commodity prices. At the time of this article, wheat prices are in a spiral upwards, as Russia faces devastating temperatures and crop failure issues.

Signaling out the impressive growth of Boston Beer Company we can see that since 2005 barrels brewed increased from about 1.4 million to over 2.2 million in 2009. Sales nearly doubled to $415 million and operating profit creamed from $23 million in 2005 to over $55 million in 2009. Hampered by the recession and extremely high product costs in 2008 the company witnessed in their only poor performing year a negative $20 million in free cash flow. Part of this is attributable to the fact that the company is attempting to control more of its costs by taking over brewery functions across the country.

There is no doubt that the buzz about craft beer is out. Merger and acquisition brokers are circling many well-performing craft brewers, as the large brewers continue to be enticed by higher quality beers, higher premium margins and regional recognition in strategic geography’s. As we watch the growth of craft beer, and the projections that ensue, it is important to keep an eye on what Wall Street is saying about our friends at Boston Beer Company and Craft Brewers Alliance. A thumb’s-up from the investing community many times alludes to an industry-wide period of growth.

Cheers.

If you have followed Beer Universe over the past several months, you will know that we have covered this topic through several series of articles:

• 55% ABV Beer? You’ve Got to Be Kidding Me...
• When is a Beer Too Strong?
• The Strongest Beers in the Universe

At 60% ABV, the Dutch brewery is really pushing the envelope. As a comparison, there are only a handful of mainstream alcoholic beverages which are stronger: Bicardi 151 and Everclear. Both of these beverages are 75.5% ABV (Everclear is also available at 95% where legal). By the way, sometimes rubbing alcohol (the stuff you can’t and shouldn’t drink) ranges from 70% - 100% depending on the manufacturer.

Thinking about 60% ABV another way is comparing your traditional 5% ABV beer (let’s  take Budweiser). If you drank 12 Budweisers in a row, you’d get the exact same buzz from drinking one bottle of Start the Future. I suppose if you are only trying to drink 1 beer when you go out, this may be the one that you’d want to select. Although, please remember this is supposed to be consumed more as a spirit than a beer.

Start the Future is reasonably priced at €35 ($45) a bottle and doesn’t come in a stuffed dead animal. If you recall, The End of History came in a squirrel’s body and was priced at over $750, as there were only 12 bottles initially produced.

We were stunned with a 55% ABV, thinking that it would take another brewer months to beat the record. After a week on the record books, Jan Nijboer, the brewer, showed us. Will this be the end of the competition?

"It has become a little competition," Nijboer said to Dutch news agency ANP. "You should see it as a joke."

Well we’re not sure that at 60% ABV you can call it a joke. However, with a reasonably priced bottle of Start the Future, we’d be willing to give this brew a try. Now we can only look forward for the next brewery to shatter the record…

Your Choice. Your Beer. Drink Up.
- Beer Universe

Please let us know if we missed any or if there should be additions for your city!

BOSTON: Bell – in – Hand Tavern Address: 45 Union Street, Boston, MA 02108 Phone: (617) 227-2098 Founded: 1795 Settled September 17, 1630, Boston is not only home to craft beer’s most media minded company – Boston Beer Company, it is also where Bell-in-Hand Tavern has been holding drinking parties since 1795. Touted as the oldest, continuously operating bar in the country, the Tavern is currently housed in a building that dates back to 1844. Daniel Webster and Paul Revere had been known to frequent the Bell-in-Hand to enjoy their favorite beers. The Tavern is open 7 days a week and is a full service restaurant and bar. There are two floors and the capacity is approximately 496. Today even you can enjoy the flavor of many local beers in any of the five full-service bars.

NEW YORK CITY: McSorley’s Alehouse Address: 15 East 7th Street, New York, NY 10003 Phone: (212) 473-9148 Founded: 1854 McSorley's Old Ale House has been a gathering place, a watering hole, the subject of art and literature and even a Supreme Court controversy. McSorley's, under order of the court and law from the city council considers becoming a private club, but relents to the pressure and opens its doors to women. Established in 1854 - McSorley's can boast of being New York City's oldest continuously operated saloon. Everyone from Abe Lincoln to John Lennon has passed thru Mcsorley's swinging doors. Perhaps the single greatest novelty of McSorley's is that it has served one beverage in its 150 year history-Ale!

PHILADELPIA: McGillin’s Olde Ale House Address: 1310 Drury Street, Philadelphia, PA 19107 Phone: (215) 735-5562 Founded: 1860 McGillin’s Olde Ale House threw open its doors the year Lincoln was elected president. That’s shortly after the Liberty Bell cracked and long before ground was broken for Philadelphia City Hall. The beer taps have been flowing since 1860 -- making it the oldest continuously operating tavern in Philadelphia. It has outlasted Strawbridge’s, the Civil War and even Prohibition. McGillin's is marking its 150th Anniversary with the launch of its own beer, called McGillin’s 1860 IPA. It is made by Stoudt’s Brewing, brewer of the tavern’s two house beers: McGillin’s Real Ale and McGillin’s Genuine Lager. McGillin’s serves a large selection of regional microbrews such as Yards, Stoudt’s, Flying Fish, Victory, Sly Fox and Dogfish Head beers on tap, as well as imports.

WASHINGTON, DC: Old Ebbitt Grill Address: 675 Fifteenth Street Northwest, Washington, DC 20005 Phone: (202) 347-4801 Founded: 1856 Each table in the Ebbitt was graced by a blue history card that read: "Many other famous statesmen, naval and military heroes, too numerous to mention here, have been guests of the house." Old Ebbitt Grill is just steps from The White House and museums in downtown Washington. Established in 1856, it was a favorite of Presidents Grant, Cleveland, Harding and Theodore Roosevelt and is still a popular meeting spot for political insiders, journalists, celebrities and theater-goers. The moves and their history have amassed a priceless collection of antiques and memorabilia. Along the way, Old Ebbitt acquired beer steins, animal heads (reputedly bagged by Teddy Roosevelt), and wooden bears said to have been imported by Alexander Hamilton for his private bar.

SAN FRANCISCO: The Saloon Address: 1232 Grant Ave, San Francisco, CA 94133 Phone: (415) 989-7666 Founded: 1861 As the oldest bar in San Francisco--it opened during the Gold Rush and survived the 1906 quake. It boasts the best of the blues in the Bay Area, not only in terms of the incredibly good music with almost unbelievably small crowds of a mid-week evening, but because of the impressive array of CDs recorded on the premises and released by proprietor Myron Mu. During the 1800s, so the legends go, drunks who stumbled out of this tavern risked being shanghaied for nasty and ill-paid ocean voyages. Its Between Columbus and Vallejo in the scenic heart of North Beach.

We hope to visit all of these fine establishments soon. Comment about your stories below!

Your Choice. Your Beer. Drink Up.
- Beer Universe

Magic Hat was formed in 1994. The company has a handful of year-round beers including #9, Circus Boy, and Single Chair Ale (Magic Hat #9 is one of the more famous beers in the breweries arsenal). The brewery is often recognized for its catchy names or the phrases that are found under the caps.

 In 2009, Magic Hat had a record year, increasing the barrelage output from 127K to over 150K, which represents a 21% increase over 2008. Most of the brewers seasonal beers increase over 50%+ from the previous years, which isn’t unusual for a brewery who had 15 years of consecutive double-digit growth.

In fact, since 2004, Magic Hat has grown over 225%. This growth catapulted Magic Hat into the top 10 of all US craft breweries. It also captured the title of “fastest growing brewery” during this timeframe. It’s not hard to imagine why North American Breweries wants to acquire this asset.

Could this acquisition remove Magic Hat’s innovative status? In order to make an impact in the beer market–you need to get bigger, according to Alan Newman, Magic Hat’s founder.  Remember that craft brewers still only control a sliver of the market compared to the giants: Anheuser-Busch InBev, SABMiller and Molson Coors. Perhaps Magic Hat will be able to continue their growth and accelerate it further by becoming part of the North American Breweries consortium.

What do you think?

Your Choice. Your Beer. Drink Up.
- Beer Universe

Erik Myers based out of Chapel Hill, NC is getting capital for his business over a non-traditional manner – the Internet. Recently, Myers closed a $40,000+ round of capital online—half of the investors were individuals he never met. Instead of loans on a peer-to-peer site like Prosper.com, Myers used Kickstarter.com, which allows individuals to essentially donate to businesses that they believe will succeed.

Businesses essentially can raise capital from $2K - $40K and do so without giving away any equity. This altruistic platform relies on individuals to give away their hard earned cash towards products they believe will succeed. Do you think you could raise capital as easily as Myers?

Well it’s actually more difficult than you think. The site either funds the idea or not, if you don’t reach your funding goal you get nothing. Thus, an idea or start-up really has to warrant the investment. Myers in particular is a great fit for the business as he is managing director of the N.C. Brewers Guild, a nonprofit group that represents brewers, retailers and craft beer enthusiasts.

Other breweries have attempted such an outreach to fans beforehand. Fullsteam Brewery in Durham, NC for example has raised over $1 million from investors. $7,000 was funded by fans of the craft brewery though. In addition, you may recall the Pabst Blue Ribbon movement that called on fans of PBR to donate capital in an attempt to purchase the brewery.

We wish Myers and Mystery Brewing all the best in the start-up and hope to sample some of the brews in the near future. His vision certainly gives all the home-brewers in the country something to aspire to!

Your Choice. Your Beer. Drink Up.
- Beer Universe

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients:

• 1/4 cup firmly-packed brown sugar
• 1-1/2 Tablespoons cornstarch
• 1/8 teaspoon salt
• 1 cup beer
• 1/4 cup raisins, cut in halves
• 8 whole cloves
• 1 two-inch stick cinnamon
• 1 Tablespoon butter

Preparation:

• Combine brown sugar, cornstarch, and salt in a saucepan. Stir in beer and raisins.
• Place cloves and cinnamon in a cheesecloth bag and hang from the edge of the pan, submerged in the beer mixture. Cook for 10 minutes, then stir in butter.
• Remove the spices. Serve the sauce very hot. Good with hot or cold ham or smoked tongue.
• Yield: About 1-1/2 cups

Credit to The Joy of Cooking by Irma S. Rombauer and Marion Rmobauer Becker (Plume)

Yes, boys and girls, that’s right, I said 55% ABV. The beer appropriately named “The End of History.” To put this in context, yet again, most liquors that you drink off the shelf (Vodka, Rum, Whiskey, etc) all have a 40% ABV. At 55%, we’re entering the realm that surpasses Bicardi’s infamous 100 proof rum and the trouble that goes along with it.

BrewDog’s post on the beer today cautioned beer drinkers that this beer “should be drank in small servings.” No kidding. The picture above is a true representation of how the beer is actually bottled. Going along with their thematic approach to making beer and serving it (recall Tactical Nuclear Penguin, for example), this beer bottle is embodied in a squirrel.

The name comes from a famous philosopher, Francis Fukuyama. Fukuyama had described the evolution of man to democracy as the end of history (for man). Similarly, the team at BrewDog considers this beer their final attempt to develop high end ABV beers (thank god). While they will continue to pursue unique beers and challenge other means brewing – I think it’s safe to say we have a winner in the Strongest Beers in the Universe.

Do you want to try this beer? Well you’re going to have to shell out some serious dough. The beer costs £500 for The End of History – Stoat and £700 for The End of History - Grey Squirrel. Currently, the BrewDog website lists the beer out of stock – but if you find some and want to send it our way, we’d be happy to take some off your hands.

Now with BrewDog comfortably ahead, do you think Shorschbrau will retaliate?

Your Choice. Your Beer. Drink Up.
- Beer Universe

Chinese media blog Danwei found an ad in a "respected biweekly business magazine" called Window of the South for “Blue Ribbon 1844” (which can be seen to the left).  1844 is of course the year when Pabst Blue Ribbon was founded (coincidence, right?).

A copy of the ad is reprinted below:

It's not just Scotch that's put into wooden casks. There's also Pabst Blue Ribbon Beer 1844

Many world-famous spirits
Are matured in precious wooden casks
Scotch whisky, French brandy, Bordeaux wine...
They all spend long days inside wooden casks

We have been tracking PBR pretty closely this year, including when PBR Seeks 100 Million for a Buy-Out and last month when PBR was officially sold.

Apparently, this new PBR brewed in China has a bit more time in premium wood and craftsmanship of casks, which makes it a “"truly a treasure among beers." The beer is aimed at the growing nouveau riche population in China.

We don’t know how much different this beer truly is from its US counterpart, but at $44, we’re probably not going to find out anytime soon.

Your Choice. Your Beer. Drink Up.
- Beer Universe

Heineken International was founded in 1864 by Gerard Adriaan Heineken. In 1869 Heineken switched to the use of bottom-fermenting yeast, a relatively new technique at the time which increased the overall longevity of a beer. In 1886, Heineken created its “A-yeast,” which it still touts today as being its main differentiator against competitors. This secret formula is flown around the world so that each Heineken that you consume tastes exactly the same (well, kind of). Heineken was one of the pioneers for mass-beer production. Three days after prohibition ended in the US, Heineken was one of the first legal imports that made it to the US shores. From that day on, it has remained one of the most popular imports in the country.

After World War II, similar to the expansion of current day breweries, Heineken began to acquire competing breweries. It purchased Amstel in 1965 and most recently completed of its acquisition of FEMSA (2010). Heineken owns over 119 breweries in more than 65 countries and employs approximately ~55,000 people.

With an annual beer production over ~140 million hectoliters, Heineken ranks as the third largest brewer in the world after Anheuser-Busch InBev and SABMiller, based on revenue (over €14.7 billion). The company is publicly listed and continues to produce strong operating profits for its shareholders.

Getting back to the brewery tour, I was extremely impressed with the Heineken brewery experience. At times, the tour (which is self guided) feels way too much like a marketing machine. However, if you look closely, you can determine the small idiosyncratic ways that breweries have evolved over the past 150 years. More importantly, you get an appreciation for the brewing process in a simplistic way – which is great for the common consumer.

I would encourage you to visit the Heineken Brewery tour in Amsterdam, if you visit the Netherlands. If for nothing else, you get 3 free brews during the tour…

Your Choice. Your Beer. Drink Up.
- Beer Universe

Beer Universe suspects that Sapporo will be looking hard at the West Coast production capabilities, as it caters to their largest market in California. Sapporo Holdings is partly owned by U.S. investment fund Steel Partners. Specifically Sapporo is 18 percent owned by Warren Lichtenstein’s Steel Partners and has set aside 65 billion yen ($731 million) to fund its growth strategy, including buying rivals, in the two years ending December 2011. The company said that it has no interest in looking at top brands such as AB InBev’s Budweiser and SABMiller’s Miller.

Interestingly, Steel Partners has been in struggles with Sapporo management as they attempted to reposition executives in hopes to provoke changes in the company. As recent as March 2010, Warren Lichtenstein lost a shareholder vote to oust directors from Sapporo Holdings Ltd., maintaining the five-year standoff between the Japanese brewer and its biggest investor. About 70 percent of investors voted for the company-backed candidates over Steel Partners’ nominees.

There is obvious growth in the U.S. craft beer market and more to come. It will be very interesting to see the influence of Steel Partners and the choice of Sapporo to establish a more solid foundation in the U.S. The real question for you breweries out there – has Takao Murakami, Sapporo’s President contacted you recently?

Cheers

As the brew capital of a state that is in the top five for Number of Breweries per capita, craft beer production, craft beer consumption and draft beer consumption per capita, it is only fitting that Portland is host to three beer festivals from late June to late July alone that draw over 100,000 people. Additionally, 2010 is the 25^th anniversary of a law passed in Oregon that allows patrons to consume beer directly on the premises where it’s brewed, launching the massive brewpub movement. Cartwright’s, Oregon’s first craft brewery, opened in 1980. Aptly called a microbrewery since the production was miniscule compared to the industrial producers, its beer didn’t attract a following and the brewery closed within a few years. But the response demonstrated that Oregon was ready for a different kind of beer, and when the state legislature made brewpubs legal in 1983, the brewers were ready.

Oregon has dozens of amazing craft breweries, who gain national recognition for their ingenuity and quality. Full Sail opened in Hood River and became the first craft brewery in the Northwest to bottle its beers. Furthermore, what started as a small brewpub in Bend in 1988 evolved into Deschutes Brewery.

There is no doubt that the west coast growth in craft beer has been feverish and at the center of it all is Oregon, with the city of Portland quarterbacking the movement; however influence is running throughout the Midwest and also has a seasoned base on the east coast in Maine and New Hampshire. This might be a great starting point for our readers to help us discuss the regional influence and individual storyline of their hometown brewing scene! See below the many craft beer establishments in the greater Portland area from the Oregon Brewers Guild.

http://oregonbeer.org/

Cheers.

4th Street Brewing Co.
77 NE 4th St
Gresham, OR 97030
503-669-0569

Ambacht Brewing Co.
1055 NE 25th Ave Suite N
Hillsboro OR 97124
503-828-1400

Amnesia Brewing Company
832 N Beech
Portland, OR 97227
503-281-7708

BriddgePort Ale House
3632 SE Hawthorne Blvd.
Portland, OR 97214
503-233-6540

Deschutes Brewery & Public House
210 NW 11th Ave.
Portland, OR 97209
503-296-4906

Hair of the Dog Brewing Company
4509 SE 23rd
Portland, OR 97202
503-232-6585

Hopworks Urban Brewery
2944 SE Powell
Portland, OR 97202
503-232-HOPS

Laurelwood Brewing Co.
Portland International Airport: Concourse A
7000 NE Airport Way
Portland, OR 97218
503-493-9427

Lompoc Brewing / New Old Lompoc Brewery
1616 NW 23rd
Portland, OR 97210
503-225-1855

Lucky Labrador Brewing
915 SE Hawthorne
Portland, OR 97214
503-236-3555

Natian Brewery
1321 NE Couch
Portland OR 97232
971-678-7116

Old Market Pub & Brewery
6959 SW Multnomah Blvd.
Portland, OR 97223
503-244-0450

Rogue Ales Distillery and Public House
1339 NW Flanders
Portland, OR 97215
503-222-5910

Roots Organic Brewing
1520 SE 7th
Portland, OR 97214
503-235-7668

Upright Brewing
240 N Broadway
Portland OR 97227

Vertigo Brewing
21420 NW Nicholas Ct
Suite D-7
Hillsboro OR 97124
503-645-6644

Widmer Brothers Brewing Company
929 N Russell
Portland, OR 97227
503-281-2437

Prep Time: 30 Min
Cook Time: 15 Min
Yield 4 servings 

Ingredients

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Directions

• Preheat grill for high heat.
• Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.    
• Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
• Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Cheers!