![\"Vintage](\"https:\/\/kfi.jpm.mybluehost.me\/blog\/wp-content\/uploads\/2023\/06\/20230612-christmasale.jpg\")
<\/p>\n<\/p>\n
Hop Queries subscribers have seen Scott Lafontaine mentioned multiple times in my newsletter, most recently about the impact of maturity on aroma and flavor. But he knows a bit about non-alcoholic beer, and rice was one of the reasons he chose to join the faculty at the University of Arkansas.<\/p>\n
\u201cA lot of schools want a brewing program,\u201d he told the Fayatteville Flyer<\/a>. \u201cBut you have to have an agricultural product to be successful with one. Arkansas has rice, which is a very underutilized crop when you look at how brewers treat it right now. Most brewers use it as an adjunct [a supplement rather than an essential ingredient]; almost as an afterthought. But there\u2019s so much more potential when you look at how breeders are working with aromatic rice varieties. And since I also wanted to diversify myself from my former advisor, who was working with hops, I decided Arkansas was the right fit for me.\u201d<\/p>\n He is looking at the potential of several varietals. <\/p>\n ARoma 22 is one of them. It is a jasmine-type aromatic rice developed by the Arkansas Rice Breeding Program, which is a part of the University of Arkansas System Division of Agriculture. Over the last ten years the program has developed a total of sixteen rice varieties, of which three have been aromatic lines.<\/p>\n Contrast this with what Anheuser-Busch wants from the rice it uses in Budweiser. When I wrote \u201cBrewing Local\u201d A-B was the largest buyer of rice in the United States, and using about about 8 to 9 percent of the total crop annually.<\/p>\n \u201cWe don\u2019t want grassy (like fresh-cut grass),\u201d said David Maxwell, then the brewing director at A-B InBev. Mold will jump out at you, like walking into a basement.\u201d would will be looking for a starchy taste. Rice has a higher starch content and lower protein content than any other cereal adjunct. \u201cWe want quality starch,\u201d he said, and freshness is the key. <\/p>\n Gasp<\/strong> An Anchor representative cited \u201ctime-intensive and costly brewing and packaging requirements\u201d as the reason for the change. Christmas Ale is unlikely to return next year, the representative said.<\/p>\n Garrett Kelly, a former brewer at Anchor, indicated to the San Francisco Chronicle that the recent news confirmed concerns he and others voiced after the sale to Sapporo. \u201cThe loss of a beer as iconic as the Anchor Christmas Ale, the first American holiday beer post prohibition, is a loss for not only beer nerds like me, but anyone with an interest in preserving culture against the grinding pressure of corporate Darwinism,\u201d Kelly wrote the newspaper.<\/p>\n Just as stunning is the news that Anchor will only sell its beers, including iconic Anchor Steam Beer, in California. Currently, the beer is available in all 50 states. <\/p>\n Sustainability<\/strong> You can make more money from a car park than a vineyard<\/strong><\/a> You might also enjoy<\/strong> – Everlasting Hype: The Enduring Appeal of Nano Breweries<\/strong><\/a> Hop Queries subscribers have seen Scott Lafontaine mentioned multiple times in my newsletter, most recently about the impact of maturity on aroma and flavor. But he knows a bit about non-alcoholic beer, and rice was one of the reasons he chose to join the faculty at the University of Arkansas. \u201cA lot of schools want … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[703],"tags":[],"class_list":["post-17589","post","type-post","status-publish","format-standard","hentry","category-monday-links"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4zH","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17589","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/comments?post=17589"}],"version-history":[{"count":5,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17589\/revisions"}],"predecessor-version":[{"id":17599,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/17589\/revisions\/17599"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=17589"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=17589"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=17589"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAnchor Brewing cuts national distribution, cancels Christmas Ale<\/strong><\/a>
\nAnchor has made Christmas Ale since 1975. It is\/was known for its annually changing combination of spices a different hand-drawn label featuring a tree each year. A small amount will be for sale solely at Anchor Public Taps for visitors to the tasting room. That’s it.<\/p>\n
\nBreweries are starting to capture carbon \u2014 from beer<\/strong><\/a>
\nClinton Mack, Austin Beerworks\u2019s cellar manager, uses techniques developed by NASA to capture the naturally produced CO2<\/sub> and dissolve the molecules into beer.<\/p>\n
\nWine root systems on Santorini can be 400 years old. This story is a reminder that sustainability, which I write about often in Hop Queries but not enough here, is complicated.<\/p>\n
\n– The Myth of the Mexican Lager \u2014 Brewing Cerveza Chango from Desperado<\/strong><\/a><\/p>\n
\nThere was a time more than a dozen years ago I tried, although not too seriously, to figure out how small a brewery needed to be to qualify as nano<\/a>. <\/p>\n","protected":false},"excerpt":{"rendered":"