side hustle

Harden the Hop Up Double IPA Debuts March 28

Comstock Park, Mich.  – Perrin Brewing announces the release of Harden The Hop Up Double IPA, a citrus-forward DIPA showcasing hop varietals from New Zealand and Australia. Harden The Hop Up is part of Perrin’s new Side Hustle Series, which highlights experimental and unique beer styles. Harden The Hop Up will be available in 12oz 6-pack cans and on draft.

harden the hop upA blend of rare hops elevates Harden The Hop Up to zesty heights of citrus perfection, highlighted with subtle stonefruit characteristics at 8.5% ABV. Perrin brewers used juicy, citrusy Galaxy hops in the brew, along with Galaxy’s “little sister,” Ella, which offers a floral nose and slight spice. Complex Enigma hops heighten the flavors and aromas and add notes of pinot gris. Hop varietals from the Oceania geographic region, to which Australia and New Zealand belong, are highly sought after for their fruitiness and high alpha acid ratings.

A new Side Hustle Series beer will be released every other month on draft and 6-pack throughout Michigan.The Side Hustle Series allows Perrin’s brewers to creatively explore new ingredients and techniques, and ultimately provide Michigan craft beer lovers with innovative new flavors.

Harden The Hop Up follows the release of Carrot Cake Cream Ale (5.8% ABV) in the Side Hustle Series. Carrot Cake Cream Ale is a slightly sweet and creamy ale blended with real carrots, pineapple, lactose and a wide variety of specialty malts for a rich cake flavor and malty backbone.

Harden the Hop Up launches in the Perrin Pub on Thursday, March 28 and enters the Michigan market starting in April.

About Perrin Brewing Company

Established in 2012, Perrin Brewing Company is a young and rapidly growing craft brewery based out of Grand Rapids, Michigan. Perrin is committed to crafting high-quality and consistent brews and has garnered a loyal local following and a strong reputation for its unique beers. The brewery has won numerous awards including “The World’s Top New Beer Release of 2015” by RateBeer for its No Rules Vietnamese Porter. Through the 2015 partnership with CANarchy, Perrin has experienced exponential growth among package offerings, out-of-state distribution and an increase to over 25,000 barrels of production.

 

season oberon

COMSTOCK, Mich. – Bell’s Oberon Ale officially returns March 25th, signaling the end of winter and return of summer.Bars, restaurants, retail locations and fans will celebrate Oberon’s return with midnight tappings, release parties, pub crawls and other special events throughout the week.

“I think we’re all ready to put winter away and say hello to warmer weather with an annual tradition: raising that first Oberon of the season,” said Larry Bell, founder and president of Bell’s Brewery.

“We’ll see if Mother Nature agrees, but we already have spring training (baseball) and between the two, that’s a good start,” he said.

One of Bell’s most popular beers, Oberon (5.8% ABV) is an American Wheat Ale fermented with Bell’s signature house ale yeast, mixing a spicy hop character with mildly fruity aromas. The addition of wheat malt lends a smooth mouthfeel. A classic summer beer, Oberon is only brewed with water, malted wheat and barley, hops and yeast. It is available seasonally beginning in late March through August (Arizona and Florida are year-round distribution states).

This year’s release will mark the first official Oberon Day for Bell’s fans in Colorado, New England and New Jersey.

Oberon will be available on draft, in six-packs (12 oz. bottles and cans), twelve packs (12 oz. cans and bottles) and 4-packs (16 oz. cans). Six-packs of 12 oz. cans are new this year for those who live in states where Oberon is not available year-round. Oberon mini-kegs will ship in May.

oberon season

Bell’s fans on Untappd can check-in to their first Oberon of 2019 to claim a special commemorative release badge starting on March 25 through April 1. Everyone is invited to share photos of their first pints and how they are celebrating on social media by using the hashtags #OberonDay and #bellsbeer and by tagging Bell’s (@bellsbrewery on Twitter and Instagram).

For those who need a little help getting out of work, class or other responsibilities on Oberon Day, a brand new Oberon Day Excuse Generator is now live. Fans can send pre-made “official” Oberon Day excuse notes to their bosses or others at http://bellsbeer.com/excuse/. There is also a special Oberon frame you can add to your Facebook profile picture.

Bell’s pub, the Eccentric Café in downtown Kalamazoo, will open at 9 a.m. on March 25 (this celebration is 21 and up all day). There will be live entertainment, food specials, special tappings, games and prizes. Sold out, free Oberon Day tours will also he held throughout the morning and afternoon with bus trips to Bell’s main brewery in nearby Comstock and back to the Eccentric Cafe.

For more information about where to enjoy that first sip of summer, check out Oberon recipes, learn about the history of the beer and more, visit bellsbeer.com or join Bell’s on social media – FacebookTwitterInstagramSnapchat and Untappd.

 

speciation artisan ales

Imagine life’s first strands, the RNA in volcanic pools wriggling like an eel in attempt to express itself. As it reacts to cyanide and sugar, nucleotides are formed—RNA’s baby food. From these humble beginnings we have a miracle that science is still trying to understand. Information unfurls, cells are born. Earth settles. Not too hot, not too cold, the stage is set for life to really go bananas. Multi-celled organisms split and explode in unnamed oceans. Fish grow legs and walk on land. Things are changing. Flash-forward a few billion years and we have humans drinking beer in cities. They share the planet with termites, giraffes, and more. After all this time, life has done a lot of differentiating.

When drinking Speciation Artisan Ales I end up thinking about these large spans of time, certainly in regards to the patience required for the beers to mature, but more so in how the flavors feel so outside of time, prehistoric, like those first eukaryotes struggling and succeeding to become life. How when you have a sip time narrows, the palate a petri dish for yeast to slow dance on. They say there’s beer to drink about and beer to think about. These beers demand attention. “That’s the goal with the beers that we make,” owner Mitch Ermatinger said. “They’re not meant to be shotgunned, we want you to sit and enjoy.”

speciation artisan ales

Mitch Ermatinger

While rewarding in their complexity, brewing with the wild yeast can feel like leading blind sheep to the pasture. “We try to guide the beer in the direction we want it to go through, but we leave a lot of fermentation up to nature,” Ermatinger said. “Here’s some food, munch on it and make something magical.” There does seem to be something mysterious at play beneath the cage and cork. How did he learn to coax magic out of microbes?

By now, many are familiar with the Speciation origin story. As a brewer at Colorado’s Former Future, Ermatinger helped spearhead Black Project, a spontaneous fermentation side project so popular it eclipsed its forebearer and became the main gig. In spite of acclaim and a handful of medals won at GABF, Mitch always had the dream of someday opening his own place. There would need to be a homecoming. That came in 2015 when he and Whitney Ermatinger, his co-owner and wife, returned to West Michigan with experience and a business plan. His reputation snowballed as he helped Harmony Brewing Company launch their sour program and distributed personal test batches to community bottle shares. “I was hoping that the quality of the beer would show that we were worth their time and money, and that we were serious about making world class beer,” Ermatinger said. Call it guerilla marketing-lite.

All the hard work culminated on January 14, 2017 when Speciation released its inaugural beer Genetic Drift, a funky Saison with wild yeast harvested from a crab apple flower found on family property in Holland, MI. Traces of this original culture are sprinkled throughout much of Speciation’s lineup, cultivating a unique identity to the brand. If not the sexiest beer in the Speciation portfolio, Genetic Drift at least serves as a powerful mission statement. As Charles Darwin put it, “Species undergo modification, and existing forms of life descended by true generation from preexisting forms.” Meaning? As the culture evolves over time, it’s important to respect its ancestry. It’s pretty romantic. The dust off a petal helped launch a brewery.

Now, just shy of two years later, Speciation has grown into a different sort of beast. Previously opening the garage only once a month for bottle releases, they’ve finally unveiled regular hours to the public: Thursday through Saturday from 4 p.m. to 10 p.m. and Sunday from 12 p.m. to 6 p.m. Fans have been chomping at the bit. It’s been a long time coming, unfortunately marred by unanticipated frustrations. “My biggest regret is not finding a landlord who was on board with what we’re doing, even basic things like opening a tasting room,” Ermatinger said. “It’s caused a lot of stress dealing with someone who impedes our vision for the company.” Thankfully, after plenty hard fought battles, the team has assembled a space that fits the beer they make.

speciation artisan ales

Mitch & Whitney Ermatinger

Hidden in a warehouse on the outskirts of Comstock Park, the building looks more like a place you’d get a root canal than a Berliner Weisse, but once inside the facade seems like an intentional fakeout. The air is thick with a dungeon musk. Low light and picnic tables accentuate the farmhouse cozy. There’s this pervading feeling that you’ve stepped into another era—Jurassic chic. Looking around though, the obvious set piece is the number of barrels stacked high against the walls. It’s a confident decoration choice, confessional in a way: here you are surrounded by what you’ll eventually drink. Spotting a Gray Skies Distillery logo on a barrel teases possibilities; what kind of collaborative experiment could be aging in there?

From snagging Gray Skies barrels to joint recipes with HOMES, Speciation’s collaborative spirit has proven a testament to their success from day one. “We can all make beer better,” Ermatinger said. “Every time we collab with another brewery we learn something about their process, and it goes the other way around too.”

Their relationship with City Built Brewing Company reflects that symbiosis. Brewing roughly ninety percent of Speciation’s wort, City Built provides them the liquid foundation for yeast to create alcohol. They do make a buck as the host brewery, but more importantly, it conveys a mutual respect. Ed Collazzo, City Built’s co-founder, clued me in to a dynamic shift in their partnership. “Beyond our friendship, he needs a brewery because he doesn’t have one. For our new sour program, we’ll need a space to avoid getting bugs in our brewhouse.” City Built has been kicking out awesome kettle sours for a while, but the decision to up the ante with wild fermentation could have to do with friendly competition. “We’re encouraged to do better because he’s in town. There’s a lot of thought behind his plan, both in quality and how he’s changing the sour game in Michigan.” It’ll be a bit before we taste the fruition of this endeavor, but we can sense the Speciation influence in City Built’s November can release, #happyfriendsgiving, a Cranberry Berliner Weisse with lactose.

Another key to the success of the tasting room will be Quinn Vollink, Speciation’s taproom manager. A long time face at The Sovengard, his relationship with the Ermatingers and passion for sour beer landed him a full-time spot handling day-to-day operations. “The big thing for me is educating the public on our process and getting people excited about what we do,” Vollink said. “I’m a Zingerman’s alumni and I put big pride in making sure everyone leaves happier than when they first arrived.” Knowledgeable and friendly, whether you want to talk to him about yeast strains or the Talking Heads, you’ll want a spot at the rail to get to know Quinn.

speciation artisan alesMitch clearly appreciates the help too, “For two years I was working 80-100 hours a week and I was burning out. Then we had a kid. When we had Quincy it made me realize I needed to delegate or I would die. Despite this being so much fun I don’t want to work my life away.” This trust to relinquish control is necessary in both fatherhood and beer. Volatile and fickle, I imagine brewing a sour isn’t altogether different from raising a toddler. “I can’t control all the microbes, there’s too many variables. But I also don’t want control, I want the beer to go in different ways, come together and make something unique.” Spoken like a true dad.

With a little extra time on his hands, Ermatinger has started plotting a next move. “We applied for our winery license, so soon enough we’ll be making wild fermented wine and cider too,” he said. “They’re a funky wine. Similar to lambic.” Essentially wine that’s alive, natural wine is a middle finger to the bore and snobbery put on by sommeliers. “Because we’re not selling to wine people we’re going to be doing things that are unorthodox like a tequila barrel-aged white wine.” Maybe on paper that sounds like dorm room hooch, but the staff promises they would never release a product they wouldn’t drink. Regarding quality control, “Our beers take time, the production staff is constantly tasting them, making sure to see how they taste and if they’re ready or not,” Volink said. “We use the highest quality ingredients and we have fun getting them. I like that we don’t take shortcuts.”

Speciation also takes a page from the wine world when it comes to terroir—how climate, soil, and aspect affect taste. I like to think about it abstractly, like how it feels returning to a family cabin; how bombarded by stimulus both sensory and spectral, the environmental factors congeal into something, well, home. “The whole point of our beer is to make it taste like the place that you’re in. We’re proud to be part of the Michigan beer scene,” Ermatinger said. With a fully-fledged tasting room and a vision for the future, expect Speciation to only get better with time.

 

 

gabf

Back in 1982, the craft beer revolution was becoming something exciting, marked by something new—a premier, national festival and competition. 24 breweries, 50 beers, and 800 attendees seemed like small potatoes, but it was grand on a different type of scale. It was the first Great American Beer Festival, after all.

Now it’s 2018. Over 800 breweries, 4,000 beers, and 60,000 attendees over three days of craft madness reflects a different kind of picture, if not the same revolution. If you’ve been drinking craft beer these past few years, you know what the market looks like—unlimited options of craft from all over America. Craft beer is a good thing, so there can’t be too much, right? Right.

GABF, annually organized and put on by the Brewers Association, marks the still-growing and ever-changing craft industry across the world. The all-encompassing nature of the experience is overwhelming (in a positive way), but here’s what we took away as enthusiastic representatives of Michigan and our own craft mitten lifestyle.

Navigating the Colorado Convention Center is like navigating a small city. Countless rows of breweries from A-Z are stacked end to end with large endcap booths marking the beginning and end of another section. In the heart of it all is a meet-the-brewer neighborhood with extra industry folk, extra beer, and hey, it’s extra crowded. Outlying spaces are filled by seminar space, local food trucks, stages for music, walls of merchandise, and casual seating.

Every step and every direction there is something to catch the eye, the interest, and the taste buds. One brewery brought its own break-dancers. One seminar highlighted a bug and beer pairing featuring traditional bug dishes from Mexico. Jameson, as in the whiskey distillers from Ireland, had the biggest festival setup—at a beer festival!

Michigan represented well. We saw pioneers like Bell’s Brewery, New Holland Brewing Co., and Short’s Brewing Co. boldly stake their claim on the floor with eye-catching endcap booths and, as always, delicious beer. Short’s setup screamed northern Michigan, with a booth decorated in waterskis and bright colors. New Holland brought aspects of their original Holland location with them and created a mini, brick-layed pub that created just the right ambiance to highlight their most popular brew, Dragon’s Milk.

Michigan also had some great newbies there, like Eastern Market Brewing Co. and Grand Armory Brewing Co. representing from Detroit and Grand Haven respectively. As first-timers, these breweries were excited to get fresh feedback on their beers and brands from national consumers.

How does all of this come together? How does it connect? Craft beer has always been about fun, but beneath that are attributes that have defined the industry since the beginning—aspects like quality, independence, local, community, collaboration, creativity, hard work, and innovation. This universal language of craft strives to bridge gaps everywhere. Local to global. Professional to amateur. Community to community. Brewer to retailer. Brewery to consumer. Craft to other craft.

Some new offerings at GABF this year definitely fell under the above characteristics and practices. New this year was both a Pro-Am Brewer Competition as well as a Collaboration Competition.

The Pro-Am united professional breweries with homebrewers to collaborate on recipes to compete for top, national honors. This exchange of skill sets, opinions, and experimentation reflects the creativity and transparency of the craft industry. Craft workers always strive for better quality, new ideas, and further education. Most professionals and commercial breweries now are marked by homebrewing pasts. It’s a cycle that keeps craft as dynamic as ever and challenges the industry to go down new pathways.

Also new this year was the Collaboration Competition, which connected multiple breweries in the creation of one great recipe to win national honors. In the spirit of community, this brings two brands, two missions, and two businesses into a new practice with each other. Open communication has always marked workers in craft beer—there is no information hoarding here. This competition just ups the ante on the creativity and collaboration that already defines the craft beer community.

GABF’s evolution reflects craft communities across the nation—how they grow, adapt, and change. What stays the same is the enthusiasm. Brewers create because they love the craft of beer. Consumers drink because they love the liquid and the experience. It all begins and ends with actual beer. Everything in between can change and evolve at anytime. This mystery and guessing and experimentation are how we all get our next steps.

This is how the craft industry boomed with New England IPAs this past year. The demand and craze was so big nationally that GABF added it as a beer style category for the first time ever; and as it turns out, it broke the record for the most submissions in a category. The style that originated on the east coast picked up traction nationally—uniting brewery communities, cultures, and practices. New things created from old. New spins on traditional styles. This was just this year’s example.

What comes next? Breweries always have their ears to their consumers and to fellow brewers elsewhere for inspiration. Whatever it is, it will surely taste great and will represent something bigger than just beer in a glass.

 

Photography © Brewers Association

barrel + beam

Barrel + Beam opened its doors in Marquette in January 2018 with a clear vision. Seeming to come out of the gates sprinting, the brewery emerged with a well defined brand, a suite of farmhouse and barrel aged ales and an ambitious self distribution plan.

None of that happened overnight.

“It took a decade for that to become a clear vision,” said Nick VanCourt, brewer/owner at Barrel + Beam.

That vision started roughly the same way most breweries do. VanCourt’s homebrew recipes were receiving a warm reception from friends and family. He told his wife, Marina, that he’d like to start a brewery. She told him that he ought to get an education and some experience first.

He did. He graduated from the World Brewing Academy and garnered professional experience working at Wisconsin’s The Great Dane Pub & Brewing Company, Tyranena Brewing Company and Milwaukee Brewing Company. Most recently, he was the head brewer at Marquette’s Ore Dock Brewing Company.

During those 10 years, the vision for Barrel + Beam gradually became more specific. VanCourt decided he wanted to focus solely on bottle and cask conditioned farmhouse and barrel aged ales, which set Barrel + Beam apart from every other brewery in the Upper Peninsula. VanCourt was drawn to the styles’ rich, complex flavors and dry finish.

“I just personally think it’s where the pinnacle of the best beer experience can be,” VanCourt said. “You have this beer that is rich and really strikes a note in your mouth. But then when you swallow, it goes away.”

 

Barrel + Beam’s tap list has become a case study in the ways traditional and modern brewing techniques express themselves in beer. The brewery’s old-world line uses ingredients imported from Belgium and France, and its new-world line uses all Michigan produced ingredients. The tap list also features ales soured over months in barrels, a traditional technique, and kettle soured beers, a modern way. Tasting Barrel + Beam’s brews offers an opportunity to study exactly how these techniques impact flavor.

One example comes in the two saisons on the tap list: the French-sourced “Terre a Terre” and the Michigan-sourced “Terroir.”

“Side by side, they’re very different beers, even though they’re not different in formulation at all. It’s just the ingredients,” VanCourt said.

It’s a study in the effect of terroir—the environment in which the ingredients are produced—on a beer’s flavor.

“People know it in wine, but in beer nobody seems to talk about it. That’s the point to us with these ingredients,” VanCourt said.

Choosing to become a niche brewery in the Upper Peninsula came with its risks. One that VanCourt anticipated was the need to distribute to be successful.

“It wasn’t just going to happen here in Marquette,” VanCourt said. “We were going to have to get out there and bring our beer to our market.”

The brewery’s first full-size batches were produced for distribution. VanCourt started self distributing to bottle shops in Marquette, then throughout the U.P. and Northeast Wisconsin. The footprint has since expanded to include Northern Michigan, Grand Rapids and Ann Arbor.

VanCourt said self distribution is a challenge and ultimately unsustainable. With his van, he’s only able to get 30-40 cases to his locations at a given time. It’s inefficient and costly.

“We can’t do this forever,” he said.

But he’s grateful for the opportunity to get to know his stockists, and he knows that when the time comes to hire a distributor, the relationships he’s built in these first months will only make things easier.

Barrel + Beam’s home base is set in the building that once held the famed Northwoods Supper Club, a popular dining destination in Marquette that opened in 1933 and operated for 75 years. The supper club closed in the midst of the 2008 recession and sat untouched on the market for years. Getting it up to standard to host the brewery took a $2 million renovation, which VanCourt said was worth it for its size, location and unique history.

“The family that started it, you know, they were as crazy as we are—to show up here when it was the middle of nowhere and build a supperclub. And it worked, wonderfully,” VanCourt said.

VanCourt and his wife, Marina, worked hard to maintain the wooden beams that gave the building its original character. They’ve turned it into a cozy space to enjoy Barrel + Beam brews, either after a day of shopping in Marquette or hiking, biking or snowmobiling the nearby Iron Ore Heritage Trail.

Word of mouth is spreading about the brewery, and VanCourt is optimistic about what the future holds.

“There’s two things that you can’t screw up: one is the quality of your product, two is the customer service you provide,” VanCourt said. “We just know that if we make the product the best we can and we get it to where our market is, then we have a chance.”

great american beer festival

LANSING, Mich.—Seven Michigan Brewers Guild member breweries were awarded a collective nine medals this past weekend at the Great American Beer Festival (GABF) Competition, in Denver, Colorado—the largest commercial beer competition in the world and a symbol of brewing excellence, presented by the Brewers Association.

The Brewers Association (BA) awarded 306 medals to 280 breweries across the United States with award-winning breweries receiving prestigious gold, silver and bronze medals in 102 beer categories covering 167 different beer styles (including all subcategories), establishing the best examples of each style in the country and earning a symbol of brewing excellence. Read more about the competition below.

Michigan Brewers Guild member received the following awards:

GOLD

  • West Coast Swing Amber – American Style Amber/Red Ale: The Mitten Brewing Co., Grand Rapids

SILVER

  • NZ Pilz (American Style Pilsener): Wolverine State Brewing Company, Ann Arbor
  • Kung Fu Smurf (Belgian Style Dubbel or Quadruple): Bastone Brewery, Royal Oak
  • Breakfast Stout (Coffee Stout or Porter): Founders Brewing Co., Grand Rapids
  • Roundhouse (Double Hoppy Red Ale): Bell’s Eccentric Café, Kalamazoo
  • My Brown Eyed Girl (English Style Brown Ale): Thornapple Brewing Co., Grand Rapids
  • Porter (Robust Porter): Founders Brewing Co., Grand Rapids

BRONZE

  • Cerveza Delray (International Style Pilsener): Brew Detroit, Detroit
  • Raucher (Smoke Beer): Wolverine State Brewing Company, Ann Arbor

The Great American Beer Festival is the granddaddy of all U.S. beer festivals, offering the largest collection of U.S. beer ever assembled. The judging panel awards gold, silver or bronze medals that are recognized around the world as symbols of brewing excellence. These awards are among the most coveted in the industry and heralded by the winning brewers in their national advertising. Medal distinctions are as follows:

  • GOLD: A world-class beer that accurately exemplifies the specified style, displaying the proper balance of taste, aroma and appearance.
  • SILVER: An excellent beer that may vary slightly from style parameters while maintaining close adherence to the style and displaying excellent taste, aroma and appearance.
  • BRONZE: A fine example of the style that may vary slightly from style parameters and/or have minor deviations in taste, aroma or appearance.

GABF Competition Statistics:

  • 32nd edition of the GABF competition
  • 8,496 entries plus 101 Pro-Am and 49 Collaboration entries
  • 2,404 breweries in the competition from 49 states plus Washington, D.C. (no Mississippi)
  • 293 judges from 13 countries
  • Average number of competition beers entered in each category: 83
  • Category with the highest number of entries: Juicy or Hazy India Pale Ale (391 entries)
  • 280 medal-winning breweries (including Pro-Am and Collaboration)
  • 306 total medals awarded plus three (3) each for Pro-Am and Collaboration
  • 537 first-time GABF entrants
  • 31 first-time GABF winners

The Michigan Brewers Guild is the network of innovative and passionate brewers that serves as the recognized advocate for the Michigan craft beer industry. The mission of the Michigan Brewers Guild is to promote and protect the Michigan craft beer industry with an overarching goal to help craft beer acquire 20% of the market by 2025.

Michigan’s thriving brewing industry conservatively contributes more than $144 million in wages with a total economic contribution of more than $600 million. In terms of overall number of breweries, microbreweries and brewpubs, Michigan ranks #6 in the nation – thus supporting its claim as “The Great Beer State.”

 

Photo © Brewers Association

great american beer festival

 DENVER, CO — The Brewers Association (BA) awarded 306 medals to 280 breweries across the United States at the 2018 Great American Beer Festival (GABF) competition. In a ceremony at the Colorado Convention Center in Denver, award-winning breweries received prestigious gold, silver and bronze medals in 102 beer categories covering 167 different beer styles (including all subcategories), establishing the best examples of each style in the country and earning a symbol of brewing excellence.

 

View the 2018 winners or download a PDF list of the winners.

 

GABF COMPETITION STATISTICS

  • 32nd edition of the GABF competition
  • 8,496 entries plus 101 Pro-Am and 49 Collaboration entries
  • 2,404 breweries in the competition from 49 states plus Washington, D.C. (no Mississippi)
  • 293 judges from 13 countries
  • Average number of competition beers entered in each category: 83
  • Category with the highest number of entries: Juicy or Hazy India Pale Ale (391 entries)
  • 280 medal-winning breweries (including Pro-Am and Collaboration)
  • 306 total medals awarded plus three (3) each for Pro-Am and Collaboration
  • 537 first-time GABF entrants
  • 31 first-time GABF winners

 

MOST-ENTERED STYLE CATEGORIES

In its GABF competition debut, the Juicy or Hazy India Pale Ale style category was the most-entered with 391 entries. Since 2002, the most-entered category was American-Style India Pale Ale (IPA), which saw 311 entries in 2018.

The winners of the top five most-entered categories were:

 

Category 63: Juicy or Hazy India Pale Ale (391 entries)

GOLD: Alarmist Brewing – Le Jus, Chicago, IL

SILVER: Kros Strain Brewing Co., Fairy Nectar London Double Dry Hopped – La Vista, NE

BRONZE: Eris Brewery and Cider House, Foiken Haze – Chicago, IL

 

Category 62: American-Style India Pale Ale (311 entries)

GOLD: Root Down Brewing Co. – Bine, Phoenixville, PA

SILVER: Appalachian Mountain Brewery, Portsmouth, Not an IPA (P.S. it’s an IPA) – Portsmouth, NH

BRONZE: Green Cheek Beer Co. – West Coast IPA is Dead! – Orange, CA

 

Category 29: Wood- and Barrel-Aged Strong Stout (177 entries)

GOLD: Against the Grain Brewery, 70K Amburana – Louisville, KY

SILVER: Kane Brewing, A Night to End All Dawns – Ocean, NJ

BRONZE: FiftyFifty Brewing Co., Eclipse – Truckee, CA

 

Category 59: American-Style Pale Ale (170 entries)

GOLD: Ocean Beach Brewery – B.Right On Pale Ale – San Diego, CA

SILVER: Ventura Coast Brewing Co. – Neighborhood – Ventura, CA

BRONZE: Maplewood Brewing Co. – Charlatan – Chicago, IL

 

Category: 28 Wood- and Barrel-Aged Strong Beer (162 entries)

GOLD: Drake’s Brewing Co. – Santa’s Brass – San Leandro, CA

SILVER: The Wrecking Bar Brewpub, Willett Barrel-Aged Ye Old Sprinklerhead Barleywine – Atlanta, GA

BRONZE: Revolution Brewing, Straight Jacket – Chicago, IL

 

NEW COMPETITION CATEGORIES

 

In addition to Juicy or Hazy IPA, the following categories were also new to the competition this year:

Category 60: Juicy or Hazy Pale Ale (132 entries)

GOLD: Tin Roof Brewing Co., Voodoo – Baton Rouge, LA

SILVER: Kings Brewing Co., Sippin on Dank – Rancho Cucamonga, CA

BRONZE: Fiction Beer Co., Madame Psychosis – Denver, CO

 

Category 65: Juicy or Hazy Imperial or Double India Pale Ale (150 entries)

GOLD: Black Market Brewing Co., New England Style Double IPA – Temecula, CA

SILVER: Corridor Brewery & Provisions, DDH Double IPA – Chicago, IL

BRONZE: Alvarado Street Brewery, Contains No Juice – Salinas, CA

 

Category 35: American-Style Pilsener: (91 entries)

GOLD: The Austin Beer Garden Brewing Co., Rocket 100 – Austin, TX

SILVER: Wolverine State Brewing Co., NZ Pils – Ann Arbor, MI

BRONZE: The Post Brewing Co., Howdy Beer – Lafayette, CO

 

Category 57: Australian-Style Pale Ale (46 entries)

GOLD: Butcherknife Brewing Co., Sunshine Express – Steamboat Springs, CO

SILVER: Worthy Brewing Co., Strata IPA – Bend, OR

BRONZE: Austin Beerworks, Flavor Country – Austin, TX

 

MOST MEDALED BREWERIES

  • Most medals won by a single brewery: 3

10 Barrel Brewing Co., Bend, OR – 3 medals

  • GOLD – Baywindow, category 77: Berliner-Style Weisse
  • GOLD – Passionate Envy, category 4: Fruit Wheat Beer
  • SILVER – P2P, category 96: American-Style Stout

 

Alesong Brewing and Blending, Eugene, OR – 3 medals

  • SILVER – Terroir Pinot Noir, category 19: Experimental Beer
  • SILVER – Terroir Pinot Gris, category 25: Brett Beer
  • BRONZE – Touch of Brett Mandarina, category 25: Brett Beer

 

Lewis & Clark Brewing Co., Helena, MT – 3 medals

  • GOLD – Miner’s Gold, category 2 American-Style Wheat Beer with Yeast
  • SILVER – Pompey’s Pilsner, category 42 Bohemian-Style Pilsener
  • BRONZE – Prickly Pear, category 55 Classic English-Style Pale Ale

 

BREWERY AND BREWER OF THE YEAR AWARDS

(See criteria here)

 

PACKAGING BREWERIES

Very Small Brewing Company of the Year – Sponsored by Brewers Supply Group

<1,000 barrels produced in 2017

Brink Brewing Co. – Cincinnati, OH; Brewmaster: Kelly Montgomery

 

Small Brewing Company of the Year – Sponsored by ABS Commercial

1,000 – 14,999 barrels produced in 2017

Lewis & Clark Brewing Co. – Helena, MT; Brewmaster: Lewis & Clark Brewing and Packaging Crew

 

Mid-Size Brewing Company of the Year – Sponsored by MicroStar Logistics

15,000 – 6,000,000 barrels produced in 2017

pFriem Family Brewers – Hood River, OR; Brewmaster: pFriem Family Brewers

 

BREWPUBS

Small Brewpub of the Year – Sponsored by Briess Malt & Ingredients

<750 barrels produced in 2017

Ocean Beach Brewery – San Diego, CA; Brewmaster: Jim Millea & Scott Watkins

 

Mid-Size Brewpub of the Year – Sponsored by Brewers Supply Group

750 – 1,500 barrels produced in 2017

Root Down Brewing Co. – Phoenixville, PA; Brewmaster: Root Down Brew Team

 

Large Brewpub of the Year – Sponsored by The Country Malt Group

Over 1,500 barrels produced in 2017

The Austin Beer Garden Brewing Co. – Austin, TX; Brewmaster: Amos Swifty Kim

 

LARGE BREWERIES OR MULTIPLE LOCATION BREWERIES

Brewery Group of the Year – Sponsored by Live Oak Bank

Over 6,000,000 barrels produced in 2017 or multi-location breweries wishing to compete as a group

FiftyFifty Brewing Co. – Truckee, CA; Brewmaster: FiftyFifty BrewCrew

 

PRO-AM COMPETITION

Sponsored by Briess Malt & Ingredients Co., The Country Malt Group and White Labs

Gold, silver and bronze medals were also awarded in the GABF Pro-Am competition, which pairs homebrewers with professional brewers, who scale up their award-winning homebrew recipes. The medal winners, including the winning professional brewers and American Homebrewers Association (AHA) member homebrewers are:

 

GOLD:             Little Harpeth Brewing Co. – Nashville, TN

Deer Crossing, Munich-Style Helles Lager

Brewmaster: Jesse Brown and Mike Onofray

Homebrewer: Chris Allen

 

SILVER:            Rock Bottom Brewery – Warrenville, IL

Gone for a Burton, English-Style Brown Ale

Brewmaster: Erik Pizer

Homebrewer: Jim Todd

 

BRONZE:         Cheluna Brewing Co. – Aurora, CO

La Bomba; Belgian-Style Pale Strong Ale

Brewmaster: Jennifer Perez

Homebrewer: Chris Cardillo

 

COLLABORATION COMPETITION

Medals were also awarded in the first-ever GABF Collaboration Competition, which recognizes the collaborative spirit of the professional craft brewing community.

 

GOLD:             New Belgium Brewing Co. – Ft. Collins, CO

TransAtlantique Kriek

Collaboration Brewery: Oud Beersel – Beersel, Belgium

 

SILVER:            Firestone Walker Barrelworks – Buellton, CA

Pixie Dusted

Collaboration Brewery: Firestone Walker Brewing Co. – Paso Robles, CA

 

BRONZE:         Quarter Celtic Brewpub – Albuquerque, NM

Mocha Hipster Bomb

Collaboration Brewery: Palmer Brewery and Cider House – Albuquerque, NM

 

GABF STATISTICS

  • 37th anniversary of the festival
  • Over 800 breweries in expanded festival hall
  • 4,000+ beers served at the festival
  • 62,000 attendees
  • 4,086 volunteers (festival and competition combined)
  • 584,000 square feet of festival hall

 

Photo © Brewers Association

With literally thousands of beers to try from hundreds of breweries, time is a precious commodity at the Michigan Brewers Guild Summer Beer Fest. One gulp of Brewery Becker’s 15% Braggot and you might need a 15 minute breather by the riverside to sober up. Tick tock. Follow up with a healthy pour or two of KBS and that’s a wrap. Needless to say, the four hour window can hardly feel like enough to scratch the surface of Michigan’s amazing beer scene. I found a winning formula in seeking out unfamiliar brews, mingling, and simply taking in the sights.

summer beer fest

Hayley & Beer-tern Jack

One key observation: what a good looking group of drinkers. It’s clear the craft beer community has upgraded its sartorial sensibilities beyond those hosed hardhats you suck beer out of. I saw patterns galore, sick kicks, fanny packs too. The range of personal style reflects a culture as diverse as its beer selection. Still, in spite of our differences we can all unite behind a pretzel necklace, the greatest tongue-in-cheek alternative to a choker. Sense of humor should always precede fashion sense, and judging from all the smiles I saw Friday, craft beer still has its priorities straight. Here are a few of the friendly faces we met while patrolling the grounds.

 

 

 

Photography: Katie Raymond

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