Last May, the Pinnacle Bank Arena gave beer festivals a crack. The event went so well that the Capital City Beerfest is becoming an annual event.
Like last year, the Beerfest will be held the first Saturday of May (May 2).
And like last year, any Lincoln Marathon runners who also like craft beer will have to lock themselves in an isolation chamber to avoid temptation. The race is the next day.
The 2015 Beerfest will feature a similar format to the inaugural event. There will be votes on best local, regional and overall beers. There will be “Beer Academy” education session. And of course, there will be beers.
Admission to the Capital City Beerfest includes unlimited 2-ounce samples of over 100 domestic and imported beers. Tickets cost $20 in advance and $30 at the door for the event, which begins at 6 p.m. and goes until 9 p.m. A $45 VIP ticket gets you in at 5 p.m., among other bonuses.
Designated driver tickets are $10 and are available day of show only.
Tickets to the 21-and-older event can be purchased at the Pinnacle Bank Arena, on ticketmaster.com or at all Ticketmaster locations. For more information, go to pinnaclebankarena.com.
More than 20 of the best brewers from all over the Southeast will gather in Birmingham Saturday, Feb. 21 for the Wild South Brewfest at Workplay.
From 1 p.m. to 5 p.m. attendees can try beer styles that run the gamut, while also benefitting the preservation of regional wild lands.
But how does one conduct themselves at a beer festival?
Here are a few tips from some participating Birmingham breweries before heading to Workplay this Saturday:
DO have a game plan
Michael Sellers, co-founder of Good People Brewing Company, suggests having a plan of attack in place.
“I think it’s always wise before a festival to go to that festival’s website, see who all is a part of that festival and go and see what kind of styles they might lean towards, he said. “That way, you can at least prioritize what you like to what breweries are kind of known for.”
Philip Coker, sales manager at Avondale Brewing Company, suggests starting with something new first.
“I go straight for the brewers that I’ve never had before,” he said.
DO get the most out of the sample
There is definitely a method when it comes to tasting beer, according to Trim Tab Brewing co-owner Harris Stewart.
“There’s a huge portfolio of beers out there, but a couple of things are held the same regardless of whatever it is,” he said.
He suggests getting a good look at the beer first.
“First, look at the appearance of it, kind of picking out what the color is of it, what the clarity is of it,” Stewart said. “There are different rules for different beers. Some beers are intended to be cloudy; some beers are intended to be dark as night and others can have a lot of golden or red colors.”
Smelling and agitating the beer are also important steps.
“Much like in the way that people swirl wine, getting some air in the beer really helps to really bring out a lot of those flavors,” he said. “Those can run the gamut of herbal and grassy to minty. It depends a lot on the hops profile as well as some of the sort of specialty malts and other potential ingredients that go into it like coffee or fruit.”
Sellers also suggests letting the beer warm up for maximum results.
“You want it to warm up in your hands a little bit so you can release some of the smell and get as much as you can get,” he said.
Finally, take your time when it comes to sipping beer.
“The taste really comes down to how the beer is going to be expressing itself and it’s really good to kind of pick out what the flavor is and the bitterness level is with it and what the mouth feel is,” Stewart said.
It’s also important to note the finish, he said.
“After you’ve had a sip, it’s really not uncommon for the beer to evolve,” he said.
DO avoid palette fatigue
According to Stewart a good plan of attack may be to start with a beer lower on the IBU (International Bitterness Unit) spectrum. He suggests starting with a beer style such as a lager, a pilsner or a blonde.
“More bitter beers in general have a tendency to fatigue your palette and to make it where some of the beers on the lighter end of the spectrum could be lost in there,” he said. “There are many beers on the lighter end of things that are just as nuanced and complex a darkest, heaviest Imperial Stout. If you had them in the wrong order, one may taste bland, not because it’s a non-complex beer; it’s just that your palette may not be able to pick out more subtle flavor.”
Water and food are both good options to cleanse your palette in the case of fatigue.
“It helps to start fresh with each new thing that you try,” Stewart said.
DO ask questions
A beer festival gives attendees a chance to get to know brewers and ask questions about their process, according to Stewart.
“The best thing about these kinds of festivals is that it gives the opportunity not just to try a wide variety of beers but to be able to connect with such a wide variety of people who are connected with the brewery itself,” he said.
Taking notes is also a common practice.
“At a festival where you’re trying so many things, it’s one of those situations where you think you’re never going to forget the name of this beer or the things that you’re picking out from it,” he said. “If you really enjoy something and it’s something that you’d really like to seek out and have again, it’s a good idea to have a reference point.”
DON’T play it safe with beer styles
“A lot of times, some of these out of state breweries and even local breweries will bring in special beers for that one event,” said Sellers. “You might get to try out things that you might not have the opportunity to try again.”
Exploring beer doesn’t obligate the taster to like every style available at the festival, according to Stewart.
“It’s perfectly acceptable thing to say that you appreciate the style but that you’re going to move on to something else,” he said. “If your ultimate goal is to try to sample as many things, you’re not going to hurt anybody’s feelings by moving on to a new style and not feeling obligated to finishing it all.”
DON’T get tipsy if you’re planning on seriously tasting beer
Pre-gaming, or drinking beforehand, isn’t the best idea, according to Coker.
“It’s pointless,” he said. “You’re defeating the purpose. Beer festivals are made to enjoy the beer and to try new beers, not necessarily to get drunk.”
”Know your limits and how your body handles alcohol,” Sellers said. “Always hydrate.”
Coker suggests drinking water after every three or four samples.
DON’T drive if you get tipsy
“You want to have sober driver at these things,” Sellers said. “Even the slightest buzz can be a lot of trouble for you and for someone else.”
Thirsty Philadelphia has more than its share of beer festivals to dive into. But few get to the heart of the region’s beer brewing soul – both its history and its future – as much as the Philly Bierfest, being held Saturday, Feb. 21 at the German Society of Pennsylvania.
Yes, the “arm wrastlin’ roller girls” are a draw for some. There will be tuba-popping Polkadelphia funk, and beer-and-cheese pairings from nationally known cheese master Max McCalman. But the most pressing focus of this fourth annual event will be an exploration of the state’s deepening relationship with the German beer tradition, whose current growth is described by Victory Brewing founder Bill Covaleski as nothing less than “the end game of craft beer.”
“When the [craft brewing] wheel turns to lager . . . the revolution will be complete” says Covaleski, who is also the president of the Brewers of Pennsylvania trade association.
We’re heading bock to the future, slow but sure. As the growing American craft beer industry cycles through maturity phases, first with British-style IPAs, then expressive Belgian-style ales, a return to the subtlety and crispness of German classics plus many more obscure styles (a glass of lichtenhainer, sie bitte!), is starting to happen.
“It seems obvious to me that the popularization of German styles is going to be the next big wave,” says beverage expert and author Marnie Old, who cofounded and organizes Bierfest, which will showcase 22 Pennsylvania breweries alongside 30 from Germany.
She acknowledges that lagers still have an image problem to overcome with the craft beer audience. Lagers are associated with the mass-produced brands that account for about 90 percent of the world’s beer consumption, the worst of which is the same weak, generic suds that in many ways inspired the craft beer revolution to begin with. The “end game” Covaleski refers to is reconnecting consumers to quality versions of the genre.
“People think of it as junk,” said Old. “But you can do lagers well if they’re made with care and good ingredients. And we’re already the leaders of making quality lager in the U.S., from the very biggest brewers down to the very smallest.”
Cold-fermenting lager takes considerably longer and demands more space than hot-fermenting ale to produce – one reason so many craft beer start-ups first opt for other styles.
But Philadelphia holds a special place in lager history. Bavarian John Wagner brewed the first American lager in Northern Liberties in the 1840s. Lager remains at the core of the success of Yuengling in Pottsville, America’s oldest brewery, and the largest that’s still American-owned.
On the slightly smaller craft beer stage, Pennsylvania brewers like Stoudt’s, Penn Brewery, Sly Fox, Troegs, and Victory have long made some of the best examples of classic pilsners, doppelbocks, and weissbier in America. Not that Pennsylvania gets the credit it deserves vs. better-publicized breweries from California, Colorado, and Brooklyn.
” ‘Pils from California? Wow!!’ Folks get excited by the unexpected,” Covaleski laments. “Not all of us Pennsylvania brewers have the marketing muscle to get our accomplishments known.”
What’s perhaps most encouraging, though, and what Bierfest visitors will see, is how many of the region’s newer small breweries have embraced German inspirations in both traditional and not-so-traditional forms.
On the classic end, there is the remarkably refreshing helles lager, Goldencold, from Susquehanna Brewing Co. in Pittston, which also makes a lighter schwarzbier-like pilsner called Pils-Noir, which gets an American twist of Northwest hops and a novel mashing technique to darken the brew.
At the further end of the creative liberties spectrum, meanwhile, there is an otherwise crisp kölsch tinted tan with ReAnimator coffee by Kensington’s St. Benjamin, or Shawnee’s infusion of chestnuts into its “Braun” ale, actually an English brown ale Germanicized with German hefeweizen yeast and a German hop.
Such freewheeling interpretations are no doubt bound to stoke a heated philosophical debate, given that German beers are all about tradition, bound by strict style guidelines and ingredient restrictions of the famed Reinheitsgebot purity law. Even Roy Pitz’s quaffable Best Blonde, a golden lager, crosses lines with higher fermentation temperatures and the lovely finishing touch of lemon peel to the kettle.
“Don’t expect a ‘new American märzen’ style to emerge full of Mosaic hops or some other darling hop,” says Covaleski, “because it won’t be a märzen.”
For the kind of creativity that American brewers crave, Covaleski says, German brewing offers a trove of lesser-known styles, such as increasingly popular gose (salt, with coriander), smoky rauchbier, or sour Berliner-Weisse, that are fertile for interpretation. Victory’s Arso, brewed for Alla Spina, is a lichtenhainer, he said, “an obscure, essentially dead style from Thuringia.”
Old believes that such energy in all its guises has the potential to redefine Pennsylvania’s brewing industry as a leader in this next wave of craft beer exploration.
“We take German styles so much more seriously here, like we have extra colors in the rainbow,” she says. “So we needed to start organizing this event because we don’t want to let other regions get ahead of us on something we’ve been doing right since the beginning.”
Fourth annual Bierfest at the German Society of Pennsylvania, 611 Spring Garden St., Philadelphia. When: Saturday, 2-5:30 p.m.; Tickets: $45 to $75. Information: www.phillybierfest.com
It’s a big weekend for barrel aged brew in Greenville, as Brewery 85 rolls out two special treats.
First up is Barrel Aged Quittin’ Time Helles Bock, making its debut at 5-8 p.m. Feb. 20 at the brewery, 6 Whitlee Court. The brew was aged in barrels from Six and Twenty Distillery in Powdersville. Since each barrel imparted different characteristics, it was blended into a special nectar. The ABV is under 8 percent. Greenville’s Thoroughfare Food Truck will be there, so come hungry.
Then at noon Feb. 21, Barreled Aged Country Quad arrives at the brewery. The 10 percent Belgian quad ale was aged on empty Maker’s Mark bourbon barrels, obtained last summer at the distillery. Butt Seriously BBQ will be available.
Growlers of both beer can be purchased, or enjoy it by the glass.
Bring on the beer festivals
You know that spring is around the corner when beer festival season begins. Charleston has a big one with its sold out Brewvival bash, at noon-5 p.m. Feb. 28 in a field across from COAST Brewing in North Charleston.
A lot of great South Carolina breweries are taking part including Holy City, Conquest, New South, Westbrook, RJ Rockers, River Dog, Revelry, Thomas Creek, Quest, Freehouse. From North Carolina, look for Highland, Sierra Nevada and Oskar Blues. Check out the list at brewvival.com.
If you’re going, bring chairs and refillable water bottles, but leave the pets at home.
For those who missed out, Sierra Nevada Brewing in Mills River near Asheville has its new Burly Beers and Barleywines Festival March 28 at the brewery (order at www.SierraNevada.com/BurlyBeers). The Community Tap has its Craft Beer Festival at 2 p.m. April 25 at the downtown Greenville airport, 21 Airport Road, but tickets are moving fast at www.thecommunitytap.com. And Hickory Hops happens the same date in downtown Hickory, North Carolina. (www.hickoryhops.com)
Follow Beer Guy Tony Kiss on Facebook at Carolina Beer Guy or on Twitter at BeerGuyTK.
Take heart, beer lovers. The temperature is set to warm up to something more conducive to cold suds this weekend, and there are plenty of excuses to hoist a pint on the horizon. And bear in mind, we’re not even counting the slew of local Mardi Gras events or the Downtown Food Wine Festival in downtown Orlando this Saturday and Sunday. We’ve also got:
Bars ClubsPictures: Top 10 craft beer barsSee all related
- On Friday, Feb. 20, Oakland Park’s Funky Buddha Brewery widens its distribution into Central Florida stores, with six-packs of their Hop Gun IPA and Floridian Hefeweizen available at ABC Fine Wine Spirits, Total Wine, Trader Joe’s and other major outlets, along with the local craft beer bars where you may have already had a taste. (I vouch for the Floridian in particular.) Find a complete list of locations here.
- On Saturday, Feb. 21, Kissimmee Lakefront Park hosts the 19th annual Kissimmee Sunshine Regional Chili Cook-Off and Beer Festival from noon-4 p.m. The beer tastings are a new addition to the Sunshine Regional this year, and it seems like a no-brainer pairing. Admission is free for the fest itself. Beer tasting tickets are $20 and give access to unlimited samples from a variety of brewers, and some choice chili to boot. Get tickets and details at floridabeerfestivals.com.
- Also on Saturday, Orlando Brewing is hosting “Beer School” if you prefer your pints with a chaser of education. Tastings of select brews are included along with lunch in the ticket price of $25. Reserve your spot here for the event on Saturday from 10 a.m.-1 p.m. at the Orlando Brewing Taproom, or call 407-872-1117. Space is limited.
Copyright © 2015, Orlando Sentinel
After residents learned a methadone clinic was going into a residential neighborhood in Pasadena, an uproar quickly quashed the proposal.
Now, the council member representing the area wants to find a way to limit where such facilities go — by changing the law.
Councilman Derek Fink, R-Pasadena, introduced a measure Tuesday that aims to limit how close such clinics can be to neighborhoods. If passed, the bill would set conditions on existing zoning classifications.
The bill, introduced at the council’s biweekly meeting in Annapolis, would ban a state-licensed drug treatment center from being less than 1,000 feet from a home, public park, school or religious facility.
Such facilities would be accessible mostly by well-traveled or “arterial” roads and would have to post “no loitering” signs in all their parking areas.
Fink said last week he did not intend to keep methadone clinics out of the county, but that the legislation was an attempt to limit where they can go — namely, to keep them out of residential areas. The council will hold a public hearing on the bill March 16.
The measure stemmed from a now-defunct proposal to put a methadone clinic in a shopping area on Hog Neck Road in Pasadena. The plan was scrapped after neighbors complained about the location’s proximity to residences and to a school bus stop.
Methadone is a treatment for addiction to opioids, including heroin and narcotic painkillers. There are more than 2,500 people getting methadone treatment at five clinics in the county, with more on a waiting list. Licenses for such facilities are issued by the state.
The bill comes just after County Executive Steve Schuh declared heroin a public health emergency — setting up a countywide task force to work on combatting the problem by stepping up enforcement and expanding treatment and education.
Noel Smith, who had been planning the Pasadena clinic, canceled his plans the day after the Schuh administration issued a stop-work order on the building, saying Smith did not have the proper permits to make improvements.
County officials and a local real estate agent said they have been helping Smith find another location.
Councilmen Pete Smith, D-Severn, John Grasso, R-Glen Burnie, and Michael Peroutka, R-Millersville, are co-sponsoring Fink’s bill.
Smith said the legislation strikes a balance between citizen concerns and providing treatment for drug addicts. He said existing clinics in his own north county district would be grandfathered in.
In other action Tuesday, the council unanimously passed a bill to modify stormwater fees on residential properties zoned as commercial.
The measure was put forward because some Odenton residents are paying the stormwater fees for commercial properties due to their proximity to development.
The council also unanimously approved a bill that would allow production breweries in Anne Arundel County. The measure would change zoning laws to allow such businesses to operate in more areas.
Some residents took issue with a provision that would allow farm breweries, saying that might open south county to large events not suitable for a rural area.
Mike Lofton of Harwood urged the council to change the zoning classification to a special exception, not a condition, so there would be public input on allowing such events.
If the county code and subsequent state licenses allowed events like beer festivals, Lofton said, it would be “very difficult to rein it in.”
Councilman Chris Trumbauer, D-Annapolis, said he would work on follow-up legislation to address that concern.
Supporters said the measure would promote economic development. Chuck Soja, who hopes to open the county’s first microbrewery, told the council that “people want to support the little guy.”
Soja said he intended to make beer “brewed by locals… for the locals.”
Music festivals are likely crowding your spring and summer calendars already, but here’s another save date: Untapped music and beer festival returns to Fort Worth’s Panther Island Pavilion on May 9 with more than 250 brews and a mixed bag of performers.
Hip-hop trio De La Soul, indie pop personality Ariel Pink and metal heads The Sword are among the biggest names on the bill. Big Data, The Lone Bellow, Knox Hamilton, Greylag, Telegraph Canyon, and Doug Burr will also play.
May marks the third Untapped held in Fort Worth since the festival’s founding in 2012, and organizers promise more beer than previous years — north of 70 breweries serving samples on-site. Corey Pond, festival organizer and owner of The Common Table, said in Tuesday’s media release the growth the festival mirrors the growth of North Texas’ beer scene.
“At the first edition of the festival in Fort Worth, we featured local breweries in Rahr and Martin House,” he said. “By the end of 2015, DFW will be home to over 40 breweries, many of them residing in Fort Worth. Accordingly, this year in Fort Worth we will have more local and national breweries and beers than ever before.”
The list of brewery participants will be available in a few weeks and the beer list will follow, Pond said. Festival food vendors are also TBA.
Untapped, which is now owned in part by The Dallas Morning News, announced last month inaugural festivals in Austin (April 18) and San Antonio (TBA), as well as return dates to Dallas (November 7) and Houston (September 12).
Tickets to Untapped Fort Worth are currently on sale in three tiers — concert only ($32 regularly, $25 pre-sale), concert + beer experience ($39, regularly, $32 pre-sale) and VIP ($65 regularly, $60 pre-sale). VIP tickets include early entry to the festival, and access to a side stage viewing area.
Reporter- Albany Business Review
More than 90 beer-centric events will hit Saratoga for the city’s annual beer week, which kicks off today.
A.J. Bodden, executive producer of America on Tap, a division of Townsquare Media that produces beer festivals across the country, started the event four years ago.
Saratoga Beer Week was the event that gave Bodden the break into the national event business. He ran the first Saratoga beer week after two years of producing summer and fall beer events at an Albany area farm. Saratoga Springs city leaders asked him to create an event during the winter months.
Bodden and his business partner in Saratoga Festivals sold the company to Townsquare Media in 2013. Bodden is now organizing 80 festivals in 2015.
The Saratoga Beer Week kicks off Tuesday night with a party at Olde Saratoga Brewing Company, spotlighting 15 New York breweries, and ends Saturday with the Saratoga beer summit at the city center that will feature 102 breweries. There are two sessions for the summit on Saturday with about 1,500 tickets each. The event has sold out in years past, Bodden says.
A new event this year is a cider night on Friday.
“The reason for this is that we’re seeing hard ciders starting a massive boom,” Bodden says. “The trend is going to b arguably more aggressive and similar to craft beer.”
All the events for beer week can be found here.
Megan reports breaking news and covers education.
WASHINGTON – The craft brewing business is booming in Virginia, with the number of breweries in the state nearly doubling between 2011 and 2014. But in the Middleburg area, beer making has remained relatively dormant – that is, until now.
Popular winery and pizza shop, Quattro Goomba’s, is expanding its operations to include beer with the addition of a 6,000 square-foot brewery, opening at the end of this month.
“We’re kind of isolated as far as beer goes in this area,” says the business’ head brewer Brandon Flanigin. “Other than Mt. Defiance [a Middleburg-based cidery], I guess we’re kind of the first ones to deviate from the wine-only idea around here.”
Jay DeCianno, who owns Quattro Goomba’s with his wife, Jody, and another couple (“Quattro Goombas” literally means “four pals” in Italian), says getting into the brewing business seemed like a natural next step for the winery, which opened in 2009. After all, their business is built on the idea of making everything and anything from scratch.
Jay first experimented with winemaking in 2005 when he made a barrel of a red blend in the basement of his home, using his grandfather’s secret recipe. What was intended to be a one-time project quickly turned into a small production business, and eventually a winery that overlooks the foothills of Virginia’s horse country.
“Literally in one year, one barrel turned into 200 cases. I think at that point, I started realizing behind the scenes that ‘Oh my gosh — this might be turning into more than just a hobby,’” says Jody DeCianno.
A few years after opening the winery, the DeCiannos added a pizza shop to the premises, where Jay serves up his homemade Sicilian-style pizzas. He even makes the baguettes on the tasting room menu from scratch.
So when long-time employee Flanigin expressed interest in brewing, Jay said, “Why not?”
“It just kind of fit with what we’re doing; it’s a craft thing,” Jay says.
The brewery, which will open only on Saturdays at first, will seat 100, both at the bar and on benches that were imported from Germany’s Bavarian beer festivals. Outdoor seating will also be available in the warmer months.
The sizable space is constructed from reclaimed metals and wood from a former barn on the property. Drafts will be listed on a giant chalkboard that hangs above the concrete-top bar.
Currently, Flanigin is working on a number of things he hopes to put on that board in a few short weeks, including a milk stout; a Belgian double, a rye imperial IPA, a saison with rye and wheat, a black IPA and an imperial brown ale.
“As we get closer, we’re going to have a better idea of what’s going to be ready [for the opening] and what’s not,” he says. “We’re coming up on spring and summer, so definitely a kolsch is coming and hopefully some experiments with some fruit, like a raspberry wheat, that type of thing.”
Flanigin is brewing on relatively small equipment for the size of the space, producing about 45 gallons of beer for each brew. He says eventually, he’d like to get some bigger equipment for the brewery to make about 300 gallons per brew.
And while the brewery is on the winery’s property, Jody says it will operate as a separate business, with its own designated area for customers. That’s not to say one can’t visit the brewery first and then walk next door for a wine tasting or a pizza.
The wine list at Quattro Goomba’s is a mix of Virginia, California and Chilean wines. The DeCiannos have 100 vines planted on the property, and grow three varieties of grapes on land just down the road. Twice a year, they have fruit shipped from both California and Chile.
And while there are a number of unique blends on the tasting list at Quattro Goomba’s, one of the more popular pours is that of Vino Di Nonni, which translates to “grandfather’s wine” – the DeCianno family recipe.
When warmer weather comes around, Jody says, it’s hard to resist the winery’s homemade frozen sangria, which they make in both red and white. The drink is mixed in an industrial-size frozen smoothie machine to achieve the ideal consistency.
“It’s like a 7-11 Slurpee for adults,” she says.
But until the region’s cold steak breaks, patrons at Quattro Goomba’s can warm up with a glass of wine by the fire in the tasting room of the log cabin, or with a pizza and a bottle of red in the wine production room. And on Saturdays, starting Feb. 28, a pint or two in the new brewery might be enough to shake the winter blues – at least for a few hours.
© 2015 WTOP. All Rights Reserved.
Valentine’s Day is today, which means we’ve spent all week collecting heart-warming cards. Tons of people have reached out to us to tell us how much we mean to them. Our hearts were so touched, we decided to let everyone know about it.
Between cards from vaping companies and craft beer festivals, we got some love from some pretty surprising Miami sports celebrities. Apparently, they are really into us and want us to help spread just how much they love being a part of South Florida.
We took the courtesy of going ahead and opening a few of them so we could share them with you here. Maybe you can share them with others so everyone knows just how nice these guys are even when the camera isn’t turned on.
11. Hassan Whiteside
10. Joe Philbin
9. Chris Bosh
8. The Miami Dolphins
7. Pat Riley
6. Jeffrey Loria
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