Carolina Beer Guy: Beer festivals make changes for 2018 – Mountain Xpress

For the past 10 years, the Asheville Winter Warmer Beer Festival has helped melt away the icy cold and snow with a lineup of robust and sturdy brews. But local beer drinkers will need to find a new way to do that this January.

The festival will not happen in 2018, founder and producer Mark Lyons has confirmed. Lyons moved from Asheville to Oregon six years ago when he took a job with Deschutes Brewery, and until now, he has continued to return each year to manage Winter Warmer.

But recently, tired of the Oregon winters and wanting to be closer to family, he and his wife, Trish, relocated to Naples, Fla. Lyons says that while he plans to spend this winter getting settled into his new community, he also wants to rethink the Winter Warmer with a goal of bringing it back in 2019.

“It gives us time to look at what improvements we want to make,” he says. “I think it’s a good festival, but in today’s climate, that’s not quite enough.”

Winter Warmer has remained popular with beer drinkers, with 2017 attendance totaling 1,200 to 1,300. “It was well-attended but not crowded,” Lyons says. “A couple hundred more people would have made it a little more profitable. ”

A boom in local beer festivals and events has also made it more challenging to do festivals, he says. The scene has grown dramatically since the 1990s, when Asheville’s big Brewgrass festival was almost the only show in town. Now there are more events, and consumers can pick which ones to attend. Nonetheless, Lyons thinks Winter Warmer could return, even in a busy market. “We created a following,” he says.

Meanwhile, the wintertime AVL Beer Expo will return for a third year on Saturday, Feb. 24, but is moving to the Masonic Temple on Broadway. The

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A surprising (and surprisingly delicious) new beer for landlocked Pittsburgh: Oyster stout – The Incline

We begin this Four One Brew column with the shared understanding that oysters and beer are a time-tested and — depending on your affinity for seafood — tasty combination.

However — the idea of oysters actually in one’s beer seems … well, like an ocean best left unnavigated.

Such were my feelings when I heard that 11th Hour Brewing had teamed up with Merchant Oyster Co., both in Lawrenceville, on a collaboration beer in which they dumped 40 pounds of oyster shells and 15 pounds of whole oysters into a stout.

As we know, 11th Hour likes to experiment: Note their Burning Phoenix jalapeno beer.

But they also take a stand against certain beer atrocities: Note their menu, which has zero pumpkin beers.

So when Nick Foust, bar manager at Merchant Oyster Co., approached 11th Hour about teaming up to brew an oyster beer, brewery owner Matt McMahon was admittedly leery. McMahon had no experience with oyster beer, and as we’ve already established, the idea of oysters in beer is not an obvious winner.

Yet, there was something about this collaboration that appealed to McMahon.

“I like to challenge people’s perceptions of what beer can or should be,” he said Friday afternoon when I met him for a tasting at 11th Hour.

OK then, I said.

Challenge accepted.

Chris Togneri / For The Incline It’s all chemistry … (or so I think)

McMahon poured me a glass of “Things Remote” oyster stout, then assumed a decidedly scholarly persona.

“Part of the benefit of adding the oyster shells is so they can help to drop out some of the proteins,” he pontificated. “Based on positively and negatively charged ions, the shells attract the opposite charge and help to drop that out and give a bit of minerality to the beer — but nothing

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Hanson's Mmmhops and 14 other beers brewed for (or by) musicians – Milwaukee Record

There are currently more breweries and more beers than ever before. As a result of the unprecedented growth the industry has experienced, more brewers are crafting new beer at a staggering rate, and the lines between hop hobbyist and master brewer are blurring more with each new beer’s release. Similarly, there are more musicians putting out more music than ever before and they’re all vying for listener attention on more platforms than ever before. Occasionally, that shared saturation of sudsy and sonic output results in beers that are brewed for musicians.

How prevalent has it become? Well, between Wednesday and New Year’s Eve, Milwaukee will host two different bands with a beer made in their honor. Before the “Mmmhops” inventors in Hanson play at Riverside Theater on December 20 and Wisconsin’s own Horseshoes & Hand Grenades play their brand of bluegrass that’s befitting of a Central Waters beer at Pabst Theater on December 31, Milwaukee Record found more than 15 instances of tap lists and playlists coming together.

1. American Beauty (Grateful Dead)
Delaware-based Dogfish Head was way ahead of the craft brewing curve and one of the first to make beer in honor of musicians. The 22-year-old operation has made a beer for Pearl Jam and a Miles Davis tribute called “Bitches Brew.” The best-known and most popular Dogfish Head band beer is probably a Grateful Dead-inspired Imperial American Pale Ale. “American Beauty” was a limited release that was brewed in 2013 to mark 30 years of Grateful Dead music. The brewery solicited ingredient suggestions from fans before eventually using granola to anchor the 9 percent ABV ale. Unlike most Grateful Dead songs, this limited-run beer tribute beer didn’t last too long.

2. Badass Beer (Kid Rock)
With all due respect to Wisconsin, Michigan is probably the Mecca of Midwestern

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Big Beer trying to swallow craft beer industry – mySanAntonio.com

Published 12:00 am, Sunday, December 17, 2017 An employee at Freetail Beer prepares to sanitize fermintation tanks at the company’s South Presa. The craft brewer has received buyout offers but refused. Photo: File Photo /San Antonio Express-News / © 2014 San Antonio Express-News An employee at Freetail Beer prepares to sanitize fermintation tanks at the company’s South Presa. The craft brewer has received buyout offers but refused.

Photo: File Photo /San Antonio Express-News

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An employee at Freetail Beer prepares to sanitize fermintation tanks at the company’s South Presa. The craft brewer has received buyout offers but refused.

An employee at Freetail Beer prepares to sanitize fermintation tanks at the company’s South Presa. The craft brewer has received buyout offers but refused.

Photo: File Photo /San Antonio Express-News

Big Beer trying to swallow craft beer industry

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People often don’t realize the value of independence until it is taken away. We have seen this to be true recently in the world of craft beer.

Craft beer drinkers love the great, diverse, full flavored beers that small breweries like ours began brewing at a time when the large breweries were offering only variations on American Light Lager, and innovation in beer had begun to stagnate.

We were quirky little companies that at first attracted a few intrepid customers curious about what we were doing in leased warehouse spaces in parts of town rarely visited. We

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Alcohol can dim holiday cheer – mySanAntonio.com

Published 12:00 am, Sunday, December 17, 2017 Drinking is part of the holidays, but overindulging can spoil the spirit of good cheer. Photo: /© Corbis / Â Corbis. All Rights Reserved. Drinking is part of the holidays, but overindulging can spoil the spirit of good cheer.

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Drinking is part of the holidays, but overindulging can spoil the spirit of good cheer.

Drinking is part of the holidays, but overindulging can spoil the spirit of good cheer.

Photo: /© Corbis

Alcohol can dim holiday cheer

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As a DWI attorney, I know that Christmas is the season that keeps on giving. December is a festive time, but sometimes we overindulge, especially with alcohol.

The Department of Transportation estimates that an average of 27 people die each day in December due to drunken-driving accidents.

San Antonio is no stranger to DWIs; in December 2016, there were 51 arrests for DWIs.

Law enforcement steps up its efforts to catch intoxicated drivers during the holidays, but this does not stop the tide of wrecks. The best ways to prevent holiday drunken driving begin at home or the office, rather than the drunk tank.

Here are some useful ground rules party hosts can follow so everyone arrives home after a night of festivities:

First, avoid overserving guests. Hosts should pour uniform, standard amounts of alcohol (1 ounce shots per mixed drink, 3 to 4 ounces of wine and

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