![\"Brayden](\"https:\/\/kfi.jpm.mybluehost.me\/blog\/wp-content\/uploads\/2024\/11\/20241125-brayden.jpg\")
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QUOTES OF THE WEEK<\/strong><\/p>\n \u201cMalting is about getting the barley to do what it wants to do in the field, but on our terms.\u201d<\/p>\n — Will Durrant, Bairds Malt People still \u201cmiss the good old days of being in a cowboy town where they\u2019re used to having a $5 pint.\u201d<\/p>\n — Jaime Torres, taproom manager at Silva Brewing LEDE OF THE WEEK<\/strong><\/p>\n I remember the first time I went to Banana Jam Caf\u00e9. It was 2011 and we were broke \u2013 a freelance writer and a Master\u2019s student saving for a wedding. We used to walk straight past the bright yellow fa\u00e7ade of the Kenilworth-based Caribbean restaurant to drink pints of Castle Lager for R12.50 in Hobnobs, the sports pub next door. Then one day we spotted a sign outside Banana Jam advertising free craft beer tastings.<\/p>\n <\/p>\n We had recently moved to Cape Town and craft beer here was brand new. There were fewer than 30 breweries around the country, most of them out-of-the-way brewpubs that didn\u2019t distribute. Somehow we seemed to have stumbled upon the only restaurant in the country championing craft beer.<\/p>\n — From A love letter to Banana Jam for their 25th anniversary<\/a><\/em><\/p>\n KICKER OF THE WEEK<\/strong><\/p>\n \u201cWe\u2019re still here and we\u2019re still operating. We\u2019re not closing. On the brewery side of things, we have a lot of amazing new and upcoming releases, which we\u2019re excited to share with retailers and drinkers alike, the support of whom we\u2019re eager to preserve,” says Justin Leigh. And, on a personal level, Jocelyn and I plan to continue living in Goldendale, while remaining committed to supporting the industry, with my legal work and, together, by providing consulting services to startups, breweries interested in developing mixed-culture programs, and, of course, whomever wishes to take the reigns at Dwinell.\u201d<\/p>\n From Acclaimed Washington Brewery For Sale, but Owner\u2019s Fight for Small Brewers Rights Just Beginning<\/a><\/em><\/p>\n ASSIGNMENT OF THE WEEK<\/strong><\/p>\n Use what you want from these links and a few numbers below to write your own post titled, “Big craft and little craft: Their relationship and their future”<\/p>\n – The Best Time to Unionize Your Brewery Is Before Anheuser-Busch Shuts It Down<\/a> I give Alan McLeod credit for making “big craft” subject for discussion back when there was a beer blogosphere. You probably have a good sense of what that means. Otherwise, these production numbers from 2023 from the May\/June issue of The New Brewer may provide perspective.<\/p>\n I added 14 breweries listed a regional brands owned by large breweries to the top 50 domestic craft breweries list (and took 14 off of that list, obviously). The new top 50 includes breweries such as New Belgium and Founders that were called craft when the started selling beer, and many consumers would call craft today. Those 50 breweries sold 58 percent of the new craft beer total. There are an additional 143 breweries that sold 15,000 barrels or more, about 4 million total. So not quite 200 breweries sold almost 72 percent craft beer. And then there were the rest.<\/p>\n LIST OF THE WEEK<\/strong><\/p>\n – Poetica 3 Hill Farmstead Brewery 4.34 From The World’s Best Pilsner, According to Untappd Ratings<\/a><\/em><\/p>\n Context:<\/strong> Pilsner Urquell 3.37, Budvar 3.30, GABF Czech-style Pilsner winner Reality Czech from Moonlight Brewing 3.78, GABF German-style winner Haha Pils from Arbeiter Brewing 3.76 <\/p>\n BEER NAME OF THE WEEK<\/strong><\/p>\n Scientists in New Zealand have named a crustacean after Fork & Brewer, a Wellington brewpub, after it won a competition held among seven breweries at the 10th International Crustacean Congress.<\/p>\n Pentaceration forkandbrewer<\/em> is a marine isopod found off the east coast of New Zealand. <\/p>\n The beer was inspired by low country boil-ups in the American southeast. Potatoes and flaked corn were mashed in with the grain \u201cto give a clean fermentable\u201d, said head brewer Brayden Rawlinson (pictured at the top). At the end of the boil, prawns were added to infuse the beer, which Rawlinson said was reminiscent of an Oyster Stout. The beer was also infused with creole seasoning steeped in bourbon whiskey.<\/p>\n FROM BLUESKY<\/strong><\/p>\n Mike Zoller<\/a> wrote: “One noticeable thing at FoBAB* yesterday was the lack of activity on X. Typically the board is full of scrolling posts but yesterday it was the same 2-3 people and their same posts over and over.”<\/p>\n * FoBAB is The Festival of the Wood and Barrel-aged Beer in Chicago. <\/p>\n","protected":false},"excerpt":{"rendered":" Bayden Rawlinson on the deck at Fork & Brewer (See Beer Name of the Week below) ~~~~~~~~~~~~~~~~~~~~~~ QUOTES OF THE WEEK \u201cMalting is about getting the barley to do what it wants to do in the field, but on our terms.\u201d — Will Durrant, Bairds Malt From Some Kind of Wizardry \u2014 Malting, Climate and … 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-18703","post","type-post","status-publish","format-standard","hentry","category-monday-links"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p4wTn-4RF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/18703","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=18703"}],"version-history":[{"count":6,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/18703\/revisions"}],"predecessor-version":[{"id":18806,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/posts\/18703\/revisions\/18806"}],"wp:attachment":[{"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/media?parent=18703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/categories?post=18703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/appellationbeer.com\/blog\/wp-json\/wp\/v2\/tags?post=18703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nFrom Some Kind of Wizardry \u2014 Malting, Climate and the Future of Barley at Baird\u2019s Malt<\/a> <\/em><\/p>\n
\nFrom Why a Famed California Brewery is Going Under<\/a><\/em><\/p>\n
\n– Big Beer is Done With Craft<\/a>
\n– With Georgetown shutdown, Elysian Brewing doubling down on overhaul of its \u2018beloved\u2019 Capitol Hill original<\/a>
\n– Stone Brewing to cease all international exports<\/a>
\n– As US craft beer industry goes flat, NYS bubbles with optimism<\/a>
\n– Pubs employ more young people than ever before, but new employment costs could mean tough decisions and threaten growth<\/a><\/p>\n
\n– Poetica 2 Hill Farmstead Brewery 4.28
\n– Poetica and Poetica 1 From Hill Farmstead Brewery, tie 4.27
\n– DDH Timbo Pils From Highland Park Brewery 4.17
\n– Palatine Pils From Suarez Brewery 4.17<\/p>\n