Tag Archives: Beer

August Articles: The Update

It’s time you had a beer. Willie approves. 

Howdy, friends. Summer has been a tilt-a-whirl of travel, from staying at a girls’ camp outside Portland, Maine, to riding on Sierra Nevada’s Beer Camp bus in California, camping in Cooperstown, spending a week on Fire Island and, well, sleeping in a shack in Richmond, Virginia. Through all the travel, I’ve been writing like crazy. Seriously, I can’t remember a summer when I’ve penned so many stories.

That might explain why I really, really need a break. This Labor Day weekend, I’m looking forward to spending the majority of my time pants-less, drinking beer—which isn’t really so different from my day-to-day life, you know. Pants stifle creativity! Or maybe I’m just lazy. Which could also be the case.

Anyhoo! Without further ado, here are the highlights from my last few months of stories. Read away!

First We Feast, “Beer With Baby: Evil Twin Nomader Weisse”: Yup, I’m getting drunk with my daughter.

First We Feast, “Beer With Baby: Victory Summer Love”: Still getting drunk with my daughter.

First We Feast, “Beer With Baby: Modern Times Blazing World”: Man, how drunk can I get with my daughter?

Bon Appétit, “10 Great Beer Lover’s Hotels Across America, from Vermont to California”Drinking beer and passing out has never been simpler.

 Bon Appétit, “How (Good) American Beers Are (Finally) Conquering Europe”: IPAs have become our country’s finest export.

 Bon Appétit, “You Should Be Drinking These Belgian-Style Beers Right Now”: I also include a gose and a Berliner weisse. But still: start drinking.

Draft, “Metal Head: The Tale of Woody Chandler”: Pennsylvania’s Woody Chandler is on a quest to drink canned beer. All of them.

Wine Enthusiast, “America’s Five Best Beer Cities”: Want to get people riled up? Make a list. And don’t include their city.

Men’s Journal, “Sierra Nevada Beer Camp”: I rode on the bus. And drank so, so much beer.

Imbibe, “What Does Craft Really Mean”: My cover story tackles the thorny question: What does craft beer really mean these days?   

The Rise of Gruit Beer

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It’s my new story! Photo: Instagram

One of brewing’s fundamental rules is that beer is comprised of malted grain, water, yeast and hops. Grains supply the fermentable sugars that yeast convert into alcohol, while hops provide balancing bitterness, preservative prowess, flavor and aroma. Today, hops are nearly as crucial to beer as water, especially in this IPA-crazed era. But if you were to time-travel to visit medieval brewers, you’d discover that beer contained nary a hop.

Back then, beers were seasoned with gruit (pronounced “grew-it” or “groot”), which was a proprietary blend of herbs such as bitter and astringent yarrow (a flowering plant), wild rosemary and resinous, eucalyptus-like wild gale (a.k.a. bog myrtle), along with sundry spices. In large quantities, gruit was considered a euphoric stimulant and an aphrodisiac, and brewers often slipped in hallucinogens to enhance the effects. By the 1700s, whether due to health concerns or religious pressure, gruit was largely phased out in favor of hops. No longer.

Increasingly, craft brewers are ditching hops for herbs, creating adventurous gruits that challenge beer’s basic definition. For this month’s Imbibe, I tackled the growing trend of brewers using offbeat herbs and spices that’ll challenge your very definition of beer.

Check out the article right about…here.

My Bia Hoi Honeymoon in Vietnam

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In Hanoi, about 25 cents buys you a tall, cool glass of fresh, and refreshing, bia hoi. Photo: my Instagram feed.

It merely took me 33 years, but back in August 2011 I joined the ranks of married men. Our wedding in seafaring Portland, Maine, was a raucous affair, with my wife and I turning our rehearsal dinner into a booze cruise and holding our party in a dive bar with two light-up disco dance floors. (We love you, Bubba’s Sulky Lounge.) And there was beer. Oh, so much beer!

Given my hops-soaked line of work, I wanted beer to play key role in our honeymoon. In lieu of Brussels, we booked a flight to Hanoi, where the local specialty is bia hoi—fresh, low-alcohol, rice-driven beer. The cost: about a quarter a glass. In other words, heaven.

For Draft, I recently penned a story on our beer-filled honeymoon. Check out the story right about…here.

Drinking Beer While Parenting: The Primer

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These days, my identity is a bit muddled. Professionally, I’m a beer journalist and author, but I’m also a parent to my newborn, Violet. How do I reconcile drinking with caring for my daughter? You want to do, uh, research, but you also don’t want to have Jell-O arms and end up dropping your daughter. That’ll merit a house call from the department of children’s services, that’s for certain. So what’s the solution? To find out the answer, check out my article on First We Feast. It’s a fun read, even if you don’t have kids.

 

The Rise of Culinary Brewing

stout_5Photography: Jon Edwards

Do these pictures make you hungry? That’s the point! For this month’s issue of Draft magazine, I investigate the growing trend of culinary in brewing. In a simpler era, brewers mainly relied on hops, grain, water and yeast to create an endless range of ales and lagers. But for modern brewers, the power of four tends to bore.

Seeking out new flavors, brewers are digging into their pantries and refrigerators. Though you can add edibles to nearly any beer style (Ballast Point’s Habañero Sculpin IPA, Elysian’s Super Fuzz blood orange pale ale, Sam Adams’ beef-heart-fueled, Oktoberfest-inspired Burke in a Bottle), the most popular platforms are the stout and porter. Typically, brewers played up their roasty, cocoalike characteristics by incorporating coffee or chocolate. Now they’re turning to bacon, peanut butter, pretzels and even oysters to devise dark beers as curious as they are curiously delicious.

Care to read the full story? Check it out over at Draft.

Shiner Bock Arrives in New York City

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Over the last couple years, New York has grown into a rather respectable BBQ town. From Fette Sau to Mighty Quinn’s, BrisketTown and John Brown Smokehouse, there’s a serious commitment to ‘cue. Despite the surplus of carnivorous pleasures, there’s been a notable absence from New York’s BBQ scene: Shiner Bock.

The beer’s origins date back to the 19th century, when German and Czech immigrants came to the Hill Country of central Texas and settled in tiny towns such Shiner. They brought the knowledge to crank sausages and smoke meat—the backbone of the state’s BBQ culture—as well as a love of lagers. To quench that thirst, a group of amateur brewers formed the Shiner Brewing Association in 1909, later tapping a former German solider named Kosmos Spoetzl as their first brewmaster.

In time, the flagship was the rich, smooth and eminently drinkable Shiner Bock. At just 4.4% ABV, it was the sort of beer that could slake your thirst on a sweltering summer afternoon, then continue to drink until last call. Shiner Bock and Texas became forever linked, the longneck you’d reach for while gnawing on brisket, watching football or catching a concert. 

Sure, Shiner Bock endured some rocky stretches (Prohibition, the 197os when tastes started shifting to light lagers), but the beer survived to become Texas’ liquid emissary. Today you’ll find Shiner Bock in more than 40 states including, at long last, New York.

“There’s a lot of pent-up demand for Shiner beer,” says Charlie Paulette, the chief sales and marketing officer for Gambrinus Company, which also owns Trumer Pils and BridgePort. (There are no imminent plans to bring those brands to NYC, but it’s a possibility in the future.) “In New York, we have a nice built-in audience of people from Texas or who have been through Texas.”

Of course, that’s always been the case. New York is a town of transplants and transients, all of whom long for a nostalgic taste of their respective hometowns. A key reason that Shiner has taken so long to reach NYC is simple: capacity. If you’re going to enter the Big Apple market, you better have enough beer.

“New York is a very intimidating place for any brand,” Paulette says. “For us, it was a matter of getting ready.” A few years back, Spoetzl embarked on a big expansion, building a brewery dedicated to producing ales. This has enabled Spoetzl to expand the Shiner brand, including Hefeweizen, Wild Hare Pale Ale, Bohemian Black Lager and Ruby Redbird, which is made with grapefruit and ginger. 

“We’re about more than just Shiner Bock,” Paulette says. “Our portfolio is so much more diverse than it was 10 years ago.” Of course, you can find Shiner at BBQ halls such as Hill Country, but it’s also pouring at Manchester Pub, 7B, Sunswick 35/35, Good Beer and Minetta Tavern. In time, I’m sure you’ll take a shine to these Texan beers.

This story was originally published on Craft Beer New York.

The Growing Craft Beer Scene in Texas

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For the latest issue of Imbibe, I take a deep dive into Texas’s burgeoning beer scene. These days, nary a month passes without a Texas brewery expanding or starting up. Long-running operations, such as Live Oak and Spoetzl, are increasing capacity, while Austin is exploding with breweries and brewpubs, such as Hops & Grain, Austin Beerworks, South Austin Brewing and community-supported Black Star Co-op. Dallas is also booming with Deep Ellum and Peticolas Brewing, which won gold at 2012’s Great American Beer Festival for its Royal Scandal pale ale, while Houston recently welcomed Buffalo Bayou and Karbach. And with their wild and barrel-aged ales and style-defying mash-ups—care for a smoky, subtly sour Chipotle Lichtenhainer?—experimental breweries, such as Jester King and Freetail, are making drinkers look at the Lone Star State in a brand-new light.

Care to read the article? Here’s the link.