Dow Scoggins

St. Patrick’s Day by the Numbers

March 16, 2025 by Dow Scoggins

St. Patrick’s Day by the Numbers

On St. Patrick’s Day, an estimated 13 million pints of Guinness are consumed worldwide, fueling celebrations from Dublin to Dubai. In the United States, about 60% of Americans plan to join the festivities, contributing to a staggering $5.9 billion in total spending. The average reveler shells out around $40 on green attire, drinks, and food.

Iconic traditions shine in Chicago, where 45 pounds of eco-friendly vegetable dye have turned the river a brilliant emerald since the practice began in 1962. Meanwhile, a leprechaun’s mythical pot of gold—holding 1,000 one-ounce coins—would be worth roughly $1.3 million at current gold prices. St. Patrick’s Day ranks as the fourth-most popular drinking holiday in the U.S., trailing only New Year’s Eve, Christmas, and the Fourth of July. Sixteen American cities bear the name Dublin, and the nation’s first St. Patrick’s Day parade marched through Boston in 1737—decades before Ireland held its own.

American St. Patrick’s Day
St. Patrick’s Day in the United States is a boisterous, emerald-hued spectacle that transforms cities into Irish wonderlands every March 17. Rooted in the veneration of Ireland’s patron saint, the holiday arrived with waves of Irish immigrants in the 18th and 19th centuries and quickly evolved from solemn religious observances into a full-throated celebration of Irish heritage and general revelry. In cities with large Irish-American populations—Boston, Chicago, New York, and Savannah—parades draw hundreds of thousands of spectators. Chicago famously dyes its river a vivid green using an environmentally safe vegetable-based dye, a tradition started in 1962 by plumbers who noticed the color lingering after testing for pollution. Bagpipers in kilts, step dancers with lightning-fast feet, and floats sponsored by local unions and businesses wind through downtown streets while spectators, many sporting shamrock antennae or “Kiss Me, I’m Irish” pins (regardless of actual ancestry), cheer and toss beads.

The day is as much about communal indulgence as cultural pride. Bars open early, serving green beer, Irish car bombs, and corned beef with cabbage to crowds decked out in every shade of green imaginable. House parties spill onto porches, and even non-Irish Americans join in, turning the holiday into a universal excuse for daytime drinking and good-natured mischief. In New York, the St. Patrick’s Day Parade—dating back to 1762 and billed as the world’s oldest and largest—marches up Fifth Avenue past St. Patrick’s Cathedral, where the Archbishop offers a blessing. Though the festivities can get rowdy, with police managing overflowing sidewalks and occasional overindulgers, the overwhelming mood is one of inclusive joy, a mid-March reminder that, for one day, everyone claims a drop of Irish blood.

Top 10 Beer Festivals in America plus a few more: Click Here!

Iditarod Trail Sled Dog Race: America’s Last Great Race

March 9, 2025 by Dow Scoggins

Iditarod Trail Sled Dog Race: America’s Last Great Race
Every March, teams of mushers and their sled dogs embark on one of the most grueling endurance races in the world—the Iditarod Trail Sled Dog Race. Spanning approximately 1,000 miles across the harsh Alaskan wilderness, the race tests the limits of human and canine endurance, skill, and determination. Known as The Last Great Race on Earth, the Iditarod is a defining event in sled dog racing and a cherished Alaskan tradition.

The Origins of the Iditarod
The race traces its roots back to Alaska’s early history, when dog sledding was the primary mode of winter transportation. The Iditarod Trail, originally a mail and supply route between coastal towns and remote mining camps, became legendary in 1925 during the famous Serum Run to Nome. A deadly diphtheria outbreak threatened the town of Nome, and a relay of dog sled teams raced to deliver life-saving medicine across nearly 700 miles in brutal Arctic conditions. The heroic efforts of mushers and their dogs, including the famous Balto and Togo, cemented sled dog racing as an iconic part of Alaskan heritage.

However, with the rise of snowmobiles, dog sledding declined, and the historic trail was at risk of being forgotten. In 1973, Alaskan musher Joe Redington Sr. organized the first official Iditarod race to honor the legacy of sled dogs and preserve the tradition of long-distance mushing.

The Racecourse: A Journey Through Alaska’s Wildest Terrain
The modern Iditarod follows the historic trail between Anchorage and Nome, traversing some of the most rugged and remote landscapes in the world. The race alternates between two routes:

The Northern Route (even-numbered years)
The Southern Route (odd-numbered years)

Both routes cover over 1,000 miles, passing through dense forests, frozen rivers, windswept tundra, and treacherous mountain ranges. Racers must navigate blizzards, whiteouts, subzero temperatures (as low as -50°F), and gale-force winds, all while ensuring the health and safety of their sled dog teams.

Notable Checkpoints Along the Trail
🔹 Anchorage – The ceremonial start of the race, full of festivities and fanfare.
🔹 Rainy Pass – One of the most dangerous stretches, as mushers cross the Alaska Range.
🔹 Rohn – A remote checkpoint in the heart of the wilderness.
🔹 Iditarod – The ghost town that gives the race its name.
🔹 Shaktoolik – A brutal, wind-battered section along the Bering Sea coast.
🔹 Nome – The legendary finish line where victory is celebrated.

The Mushers & Their Teams
Mushers are the heart of the Iditarod, spending months (or even years) training for the race. They must be skilled in survival, navigation, and dog care, as they guide their 12 to 16 sled dogs across the perilous landscape. Each team must carefully manage supplies, food, and rest, as well as mandatory checkpoints where veterinarians check the health of the dogs.

Legendary mushers such as Rick Swenson (five-time champion), Susan Butcher (four-time champion and the first woman to dominate the race), Lance Mackey, and Dallas Seavey have left their mark on Iditarod history.

The Sled Dogs: True Canine Athletes
The true stars of the Iditarod are the Alaskan Huskies, a breed known for its incredible endurance, strength, and cold-weather adaptability. These dogs can run up to 100 miles per day and thrive in extreme winter conditions. Each sled dog burns an astonishing 10,000+ calories daily, requiring a diet rich in meat, fish, and fat to sustain their energy levels.

Veterinarians monitor the health of the dogs at every checkpoint, ensuring they receive proper care and rest. Mushers also take pride in their bond with the dogs, treating them as both athletes and beloved companions.

Challenges & Controversies
The Iditarod is a race of survival, but it has also faced criticism over dog welfare concerns. While many mushers prioritize their dogs’ health, some organizations have raised questions about racing conditions and potential risks. The race has implemented strict veterinary checks, mandatory rest periods, and disqualification rules to promote the safety of the dogs.

Additionally, climate change has begun to affect the course, with warmer temperatures and melting snow creating unpredictable trail conditions.

A Lasting Legacy
Despite its challenges, the Iditarod remains an enduring symbol of Alaska’s history, resilience, and pioneering spirit. It honors the traditions of early mushers, the incredible athleticism of sled dogs, and the thrill of adventure in one of the most extreme environments on Earth.

Whether it’s the drama of a neck-and-neck finish or the sheer determination of a musher and their team battling through a storm, the Iditarod continues to captivate the world each year. For those who dare to take on The Last Great Race, the journey is not just about winning—it’s about survival, teamwork, and the unbreakable bond between human and dog.

List of winners of all the Iditarod Trail Sled Dog Race
Year Musher
1973 Dick Wilmarth
1974 Carl Huntington
1975 Emmitt Peters
1976 Gerald Riley
1977 Rick Swenson
1978 Dick Mackey
1979 Rick Swenson
1980 Joe May
1981 Rick Swenson
1982 Rick Swenson
1983 Rick Mackey
1984 Dean Osmar
1985 Libby Riddles
1986 Susan Butcher
1987 Susan Butcher
1988 Susan Butcher
1989 Joe Runyan
1990 Susan Butcher
1991 Rick Swenson
1992 Martin Buser
1993 Jeff King
1994 Martin Buser
1995 Doug Swingley
1996 Jeff King
1997 Martin Buser
1998 Jeff King
1999 Doug Swingley
2000 Doug Swingley
2002 Martin Buser
2003 Robert Sørlie
2004 Mitch Seavey
2005 Robert Sørlie
2006 Jeff King
2007 Lance Mackey
2008 Lance Mackey
2009 Lance Mackey
2010 Lance Mackey
2011 John Baker
2012 Dallas Seavey
2013 Mitch Seavey
2014 Dallas Seavey
2015 Dallas Seavey
2016 Dallas Seavey
2017 Mitch Seavey
2018 Joar Leifseth
2019 Peter Kaiser
2020 Thomas Wærner
2021 Dallas Seavey
2022 Brent Sass
2023 Ryan Redington
2024 Dallas Seavey

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George Washington’s Beer Recipe, Brewery and Distillery at Mount Vernon

February 18, 2025 by Dow Scoggins

George Washington’s Beer Recipe and His Brewing and Distilling Legacy at Mount Vernon
George Washington, America’s first president and a Revolutionary War hero, was also a passionate brewer and distiller. Beyond his political achievements, Washington’s ventures into crafting beer and whiskey at his Mount Vernon estate reveal a lesser-known side of his character—one rooted in innovation, practicality, and a keen business sense. From a handwritten recipe for “small beer” to a thriving whiskey distillery, Washington’s contributions to early American beverage culture are both fascinating and enduring. This article delves into the details of his beer recipe, his brewing practices, and the distillery that became a profitable enterprise, optimized for historical accuracy and modern relevance.

The Small Beer Recipe: A Taste of Colonial Life

In 1757, while serving as a young colonel in the Virginia militia at Fort Loudoun, Pennsylvania, George Washington jotted down a recipe for “small beer” in a personal notebook, now housed at the New York Public Library. Small beer was a staple in 18th-century America, prized for its low alcohol content (typically 2-4%) and safety compared to often-contaminated water. It was consumed by soldiers, workers, and even children, making it a practical choice for military camps and households.

Washington’s recipe is straightforward, reflecting the resourcefulness of colonial brewing:
The recipe uses simple ingredients: wheat bran, hops for bitterness, molasses as a fermentable sugar, and yeast to drive fermentation. The process involves boiling the bran and hops for three hours, straining the wort (unfermented beer), and adding molasses to create a sweet, porter-like ale. The mixture ferments for 24 hours at a temperature described as “little more than Blood warm” (about 80-90°F), with a blanket used in cold weather to maintain warmth. After a week, the beer is bottled, ready for consumption.

This small beer was likely brewed for Washington’s troops or household rather than commercial sale. Its sweet, molasses-heavy flavor and quick production time made it ideal for frontier conditions. Modern brewers, like the Coney Island Brewing Company in 2011, have recreated the recipe, tweaking it with less molasses and modern hops to produce a roasty, cherry-brown porter that appeals to contemporary tastes.

Brewing at Mount Vernon: A Household Staple

At Mount Vernon, Washington’s sprawling Virginia estate, beer was a daily necessity. Washington himself was fond of dark, English-style porters, often enjoying a pint with dinner. He imported large quantities of beer, including 492 bottles of Dorsetshire beer in 1762, but was occasionally disappointed by the quality of shipments, which spurred his interest in local production.

Brewing at Mount Vernon was likely managed by enslaved workers and hired servants, with hops supplied by individuals like Boatswain, an enslaved ditcher. Martha Washington’s cookbook included brewing instructions, suggesting that beer-making was a collaborative effort, possibly overseen by estate managers like Lund Washington, who once experimented with persimmon beer. Beer was not only for personal enjoyment but also served practical purposes, such as hydrating workers and entertaining guests. During Washington’s 1758 campaign for the House of Burgesses, he provided 43 gallons of strong beer to voters, a common practice in colonial politics.

While Washington’s small beer recipe was not a commercial product, it underscores the importance of brewing in colonial life. The process was labor-intensive but essential, ensuring a steady supply of safe, nourishing drink for the estate.

The Mount Vernon Distillery: A Business Triumph

Washington’s most significant contribution to beverage production came later in life with the establishment of a whiskey distillery at Mount Vernon. In 1797, his Scottish farm manager, James Anderson, proposed building a distillery to capitalize on the estate’s surplus grain and proximity to the Potomac River. Washington, ever the astute businessman, approved the project, and construction began using local river rocks and sandstone. The distillery was strategically placed next to Washington’s gristmill, which supplied ground grain for whiskey production.

The distillery focused on rye whiskey, made from a recipe of 60% rye, 35% corn, and 5% malted barley. Unlike modern whiskeys, it was unaged, bottled directly from the still for immediate sale. By 1799, the distillery was producing 11,000 gallons annually, yielding a profit of $7,500—a substantial sum for the era. The operation was staffed by six enslaved men—Daniel, Hanson, James, Nat, Peter, and Timothy—who worked alongside other laborers under Anderson’s direction. The use of Oliver Evans’ automated gristmill system allowed year-round production, setting Mount Vernon apart from smaller, seasonal distilleries.

Washington himself preferred beer or Madeira wine over whiskey, but he recognized the distillery’s economic potential. After his death in 1799, the distillery ceased operations, but it was meticulously reconstructed in 2007 by the Mount Vernon Ladies’ Association. Today, it produces small batches of rye whiskey, which earned a silver medal at the 2019 American Craft Spirits Association Awards. Visitors can tour the distillery, sample the whiskey, and explore this overlooked facet of Washington’s legacy.

Modern Relevance and How to Recreate the Beer

Washington’s beer recipe and distillery offer a unique lens into colonial ingenuity and early American industry. For homebrewers, recreating the small beer is a rewarding challenge. A scaled-down 5-gallon batch might include 6 pounds of molasses, 0.25 pounds of flaked wheat, East Kent Goldings hops, and Nottingham ale yeast. Boil for 60-180 minutes, ferment at 65°F, and bottle after a week for a sweet, lightly carbonated ale with historical flair. Note that the molasses can create a syrupy, slightly bitter finish, so modern adjustments may enhance drinkability.

The reconstructed Mount Vernon distillery also inspires modern craft distillers, showcasing the timeless appeal of rye whiskey. Its historical significance, combined with Washington’s entrepreneurial spirit, makes it a compelling story for food and history enthusiasts alike.

Conclusion: A Toast to Washington’s Legacy

George Washington’s small beer recipe and Mount Vernon distillery highlight his multifaceted legacy as a farmer, innovator, and businessman. The beer recipe, born of necessity, reflects the resourcefulness of colonial life, while the distillery underscores Washington’s ability to seize new opportunities. Together, they paint a picture of a man who not only shaped a nation but also left an indelible mark on America’s beverage culture. Whether you’re sipping a modern recreation of his porter or touring the Mount Vernon distillery, Washington’s brewing and distilling endeavors invite us to raise a glass to his enduring influence.

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Top 10 Strong Scottish Ales Brewed in America

February 15, 2025 by Dow Scoggins

Top 10 Strong Scottish Ales Brewed in America
This Top Ten Strong Scottish Ales list is from the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. The top 10 Strong Scottish Ales are overwhelmingly malty and full bodied. Perception of hop bitterness is very low. Hop flavor and aroma are very low or nonexistent. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness in flavor and aroma A caramel character is often a part of the profile. Dark roasted malt flavors and aroma may be evident at low levels. ABV: 6.5 – 10%. IBU: 25-35.

1. Cinnaster Scotch Ale – Badger State Brewing – Wisconsin
2. Founders Dirty Bastard – Founders Brewing – Michigan
3. Wulver – Thirsty Dog Brewing Company – Ohio
4. Wee Heavy – AleSmith Brewing – California
5. Real Heavy – Real Ale Brewing – Texas
6. Twisted Whisker Scotch Ale – Barley Brown’s Brewpub – Oregon
7. Kilt Lifter Scotch Ale – Moylan’s Brewery – California
8. Wee Heavy Scotch Style Ale – The Duck-Rabbit Craft Brewery – North Carolina
9. Gravedigger Billy – Revolution Brewing – Illinois
10. Scotty Karate Scotch Ale – Dark Horse Brewing – Michigan

History of Strong Scottish Ales

Strong Scottish ales, often referred to as “wee heavy” or Scotch ales, trace their origins to the brewing traditions of Scotland, particularly in the 18th and 19th centuries. These robust, malt-forward beers emerged as a response to the harsh climates and economic conditions of the region, where hearty, warming beverages were prized. Brewers in Edinburgh and other Scottish cities capitalized on the abundance of local barley and the skill of caramelizing malt through extended boiling, which imparted the ales’ signature rich, toffee-like sweetness and deep amber-to-mahogany hues. The style was influenced by the shilling system, a pricing structure based on strength, with higher-shilling beers like 90/- (ninety shilling) denoting stronger, more expensive brews. By the 19th century, these ales gained prominence not only in Scotland but also as exports, particularly to the British Empire, where their high alcohol content (typically 6-10% ABV) and robust flavors made them a favorite in colder colonies like Canada.

The evolution of strong Scottish ales was shaped by both tradition and adaptation. While the style remained rooted in Scotland’s brewing heritage, the Industrial Revolution brought advancements in brewing technology, allowing for greater consistency and scale. However, the two World Wars and subsequent economic pressures led to a decline in the production of high-strength beers, as resources were diverted and tastes shifted toward lighter ales and lagers. Despite this, the style persisted, with breweries like Traquair House and Belhaven keeping the tradition alive. In the late 20th century, the craft beer movement in North America sparked renewed interest, with American brewers experimenting with the style, often amplifying its maltiness or adding smoky or peaty notes inspired by whisky. Today, strong Scottish ales remain a beloved niche, celebrated for their complex, warming character and historical ties to Scotland’s rugged spirit.

Top 10 Beers in America – Ales Lagers Specialty Barrel Aged

Celebrating Craft Excellence: The AK Beer Awards Competition

February 6, 2025 by Dow Scoggins

Alaska, with its rugged landscapes and vibrant communities, has long been a haven for craft beer enthusiasts. The AK Beer Awards Competition, an annual showcase of the state’s finest brews, brings together brewers, judges, and beer lovers to celebrate the artistry and innovation of Alaskan craft beer. Held in the heart of Anchorage, this competition highlights the unique flavors and bold creativity that define Alaska’s brewing scene, from crisp lagers to smoky porters crafted with local ingredients.

A Stage for Alaskan Brewers
The AK Beer Awards Competition is a platform for both established and emerging breweries to showcase their best offerings. With Alaska’s craft beer industry thriving—home to over 40 breweries despite its small population—the event draws entries from across the state, including heavyweights like Alaskan Brewing Company in Juneau and 49th State Brewing in Anchorage. These breweries, alongside smaller operations, compete in a range of style categories, from American IPAs to barrel-aged stouts, reflecting the diversity of Alaskan brewing.

In 2024, the competition saw entries from breweries in Anchorage, Fairbanks, Juneau, and beyond, with a panel of expert judges evaluating beers based on aroma, appearance, flavor, mouthfeel, and overall impression. The judging process, aligned with standards similar to those of the World Beer Cup or Great American Beer Festival, ensures fairness and recognizes excellence in both traditional and experimental styles. Notably, Alaskan breweries have a strong track record in national competitions, with 49th State Brewing earning accolades like a silver medal for their Nitro McCarthy Stout in the 2024 U.S. Open Beer Championship and a gold for their Smok in the Smoke Beer category.

Standout Beers and Categories
The AK Beer Awards Competition features a wide array of beer styles, reflecting both global trends and local influences. Some of the most competitive categories include:

Juicy or Hazy IPA: A fan favorite, this category sees fierce competition as brewers experiment with hop-forward profiles and juicy, tropical notes. The style’s popularity mirrors national trends, with the World Beer Cup 2025 noting it as one of the most entered categories.

American-Style Stout: Alaskan brewers excel in crafting rich, roasty stouts, often infused with local flavors like coffee or chocolate. For example, 49th State Brewing’s Nitro McCarthy Stout has been a standout in national competitions.

Smoke Beer: Alaska’s brewing heritage includes smoked beers, a nod to traditional techniques. Alaskan Brewing Company’s Smoked Porter has historically performed well, earning a bronze in the 2024 U.S. Open Beer Championship.

Experimental Beer: Brewers often incorporate Alaskan ingredients like spruce tips, wild berries, or glacier water, creating beers that capture the essence of the Last Frontier.

This year’s competition highlighted the creativity of Alaskan brewers, with awards going to beers that balanced technical precision with bold innovation. While specific winners of the 2025 AK Beer Awards are not detailed here, the event mirrors the high standards of competitions like the World Beer Cup, where 8,375 entries from 1,761 breweries across 49 nations were judged in 2025, with U.S. breweries, including those from Alaska, claiming over 300 awards.

The Alaskan Brewing Scene
Alaska’s brewing culture is deeply tied to its independent spirit. Breweries like Alaskan Brewing Company, one of the state’s oldest, have paved the way with iconic beers like Amber Ale and Smoked Porter, while newer players like King Street Brewing and Midnight Sun Brewing push boundaries with experimental sours and barrel-aged brews. The AK Beer Awards Competition not only celebrates these breweries but also fosters a sense of community, bringing together brewers to share knowledge and inspire one another.

The competition also reflects broader industry trends. For instance, non-alcoholic and hoppy lagers are gaining traction, as seen in the World Beer Cup 2025, where categories like Hoppy Non-Alcohol Beer saw increased entries. Alaskan breweries are keeping pace, with some experimenting with low-ABV and non-alcoholic options to cater to evolving consumer preferences.

2024 AK Beer Awards Competition Results

American IPA Category
1st Place: Cynosure Brewing, Vivid Cold IPA
2nd Place: Turnagain Brewing, Hoppy Hooves West Coast IPA
3rd Place: Harbor Mountain Brewing Company, Tender Lovin’ West Coast IPA

Hazy or Juicy IPA Category
1st Place: Space Tornado NEIPA, Girdwood Brewing Company
2nd Place: No Woman No Cryo NEIPA, Girdwood Brewing Company
3rd Place: Totally Pitted Hazy IPA, Harbor Mountain Brewing Company

Imperial IPA Category
1st Place: HooDoo Brewing Company, 2024 21:49 Imperial IPA
2nd Place: Harbor Mountain Brewing Company, Chumdog Billionaire Hazy IIPA
3rd Place: Black Spruce Brewing Company, Solar Comedown Hazy DIPA

Imperial Ale or Lager
1st Place: Naptowne Brewing Company, Braveheart Scotch Ale
2nd Place: Glacier Brewhouse, Imperial Blonde
3rd Place: Turnagain Brewing, Imperial Stout

Hoppy Session Beer Category
1st Place: Black Spruce Brewing Company, Sandhill Sippa Hazy Pale Ale
2nd Place: Harbor Mountain Brewing Company, Alpine Pale Ale
3rd Place: Devil’s Club Brewing Company, Moon Drop Hazy Pale Ale

Red, Amber or Brown Beer Category
1st Place: HooDoo Brewing Company, Oktoberfest 2024
2nd Place: Alaskan Brewing Company, Amber
3rd Place: Turnagain Brewing, Marzen

Pale Lager Category
1st Place: Girdwood Brewing Company, Festbear Festbier
2nd Place: Turnagain Brewing, 30 Days in Hell Helles Lager
3rd Place: Lat 65 Brewing Company, Ptarmigan Pilsner

Pilsner Category
1st Place: Midnight Sun Brewing Company, Wolfpack Pilsner
2nd Place: Forbidden Peak Brewery, Abstrax Art Pilsner
3rd Place: Black Spruce Brewing Company, Purple Cone Contemporary Pilsner

Golden, Blonde & Other Light Ales
1st Place: Lat 65 Brewing Company, Up North Cream Ale
2nd Place: 49th State Brewing Company, Blonde Eagle Ale
3rd Place: Girdwood Brewing Company, Down the Chute Kolsch

Dark Beer
1st Place: Cynosure Brewing, Black Lager
2nd Place: Grace Ridge Brewing Company, Honey Porter
3rd Place: Matanuska Brewing Company, Deep Powder Porter

Fruit Beer
1st Place: Turnagain Brewing, Rhu-Fram
2nd Place: Turnagain Brewing, Persephone’s Potion
3rd Place: Girdwood Brewing Company, Funkberry Pie

Coffee & Smoked Beer
1st Place: Alaskan Brewing Company, Smoked Porter
2nd Place: Turnagain Brewing, Gotlandsdricke
3rd Place: Naptown Brewing Company, Old Man Marley Brown

Spiced, Herbed or Flavored Beer Category
1st Place: Cynosure Brewing, Hojicha Rice Lager
2nd Place: Growler Bay Brewing Company, Spruce Tip Ale
3rd Place: Midnight Sun Brewing Company, Leap Vanilla Milk Stout

Saison
1st Place: Devil’s Club Brewing Company, Rainforest Saison
2nd Place: Turnagain Brewing, Homesteader Saison
3rd Place: Naptowne Brewing Company, The Voyageur Belgian Saison

Sour Beer
1st Place: Turnagain Brewing, Guz Gueuze
2nd Place: Turnagain Brewing, Duke of Spenard Flanders Red
3rd Place: Devil’s Club Brewing Company, A-Papa American Wood-Aged Sour

Belgian, German or Brettanomyces Beer Category
1st Place: Turnagain Brewing, Brett Saison
2nd Place: Devil’s Club Brewing Company, Pink Elephants on Parade Belgian
Golden Strong Ale
3rd Place: Naptowne Brewing Company, Squall Hammer Belgian Dubbel

Barrel-Aged Beer
1st Place: Black Spruce Brewing Company, Voracious Tendencies Rum Barrel-Aged Black Barleywine
2nd Place, Turnagain Brewing, Bourbon Barrel-Aged Imperial Stout
3rd Place: Glacier Brewhouse, Jim Beam Double Barrel-Aged Imperial Stout

Non-Flavored Cider
1st Place: Arctic Roots Cider, Alaska Cider
2nd Place: Bear Creek Winery, Glacier Bear Semi-Dry Artisanal Cider
3rd Place: Double Shovel Cider Company, Extra Dry Cider

Flavored Cider
1st Place: Black Spruce Fruit Project, Pinnell Pineapple Semi-Sweet Cider
2nd Place: Lat 65 Brewing Company, Apples to Oranges Mimosa Cider
3rd Place: Black Spruce Fruit Project, Goldstream Guava Semi-Sweet Cider

Traditional or Flavored Mead
1st Place: Ravens Ring Brewing Co., Wilderness Spirits
2nd Place: Two Seasons Meadery, Solstice Noir
3rd Place: Hive Mind Meadery, POG Buzz

Hard Seltzer
1st Place: Growler Bay Brewing Company, Hibiscus Hard Seltzer
2nd Place: Alaskan Brewing Company, Cherry Grapefruit Hard Seltzer
3rd Place: Forbidden Peak Brewery, Strawberry Margarita Hard Seltzer

National River Day – Breweries you can go to by canoe or kayak.

February 3, 2025 by Dow Scoggins

Kayaking to Sierra Nevada Brewing in Mills River, North Carolina, offers a unique blend of adventure and craft beer appreciation. Paddlers can launch from various points along the French Broad River, enjoying a scenic journey through lush forests, gentle rapids, and tranquil waters. As they near the brewery, the air fills with the aroma of hops and malt, a sure sign they’re close to the riverside access point. After securing their kayaks, visitors can step into the brewery’s grand lodge-style taproom to enjoy a fresh pint—an unforgettable way to combine outdoor exploration with world-class craft beer.

Kayaking to 50 West Brewing in Cincinnati offers a scenic and adventurous journey along the Little Miami River. Paddlers can launch from nearby access points, enjoying the gentle current, lush tree-lined banks, and occasional wildlife sightings. As they approach the brewery’s riverside location, they’ll find convenient kayak access, making it easy to pull up, step ashore, and enjoy a cold beer. Known for its welcoming outdoor space, sand volleyball courts, and refreshing craft brews, 50 West provides the perfect post-paddle reward for those looking to combine outdoor adventure with great beer.

While kayaking to Oskar Blues Brewery in Brevard, North Carolina, paddlers can embark on a scenic five-mile journey along the French Broad River, characterized by gentle currents and lush surroundings. Local outfitter Headwaters Outfitters collaborates with the brewery to offer the “Cruise then Booze” trip, providing all necessary equipment and transportation. After approximately two hours on the water, participants arrive near the brewery, where they can enjoy a variety of craft beers in the Tasty Weasel Tap Room or relax in the outdoor area with picnic tables and the CHUBwagon food truck. This experience seamlessly combines the tranquility of river paddling with the vibrant atmosphere of a renowned brewery.

Little Miami Brewing Company, located at 208 Mill Street in Milford, Ohio, is a state-of-the-art, small-batch brewery and casual taproom nestled along the scenic Little Miami River and Bike Trail. Founded in 2015 by brothers-in-law Dan Lynch and Joe Brenner, the brewery aims to bring together nearby communities and families with excellent small-batch craft beer and great food. The family-friendly taproom offers a warm and inviting atmosphere with beautiful views of the river. The brewery also features a rooftop bar with stunning views of the Little Miami River, providing a perfect spot to relax with friends.

O.K. Pelican Brewing is not on a river, but has some of the best sea kayaking in the USA. Pelican Brewing, particularly its Siletz Bay location in Lincoln City, Oregon, offers a fantastic combination of craft beer and waterside adventure. The brewery sits right on Siletz Bay, a calm and scenic estuary where the Siletz River meets the Pacific Ocean. This area is perfect for kayaking, paddleboarding, or canoeing, with a mix of tidal flats, wildlife viewing, and gentle waters that make for a relaxing paddle.

Other Breweries on rivers in the United States
Walking Man Brewing in Stevenson, Washington
Lakefront Brewery – Situated along the Milwaukee River in Milwaukee, Wisconsin.
Neuse River Brewing Company – Found in Raleigh, North Carolina.
Northern Outdoors – Located in West Forks, Maine, this adventure resort and brewery was founded in 1996 near the Kennebec River.
Three Rivers Brewing – Positioned at the gateway to Sequoia National Park in Three Rivers, California, this brewery is near the Kaweah River.
HiHO Brewing in Cuyahoga Falls, Ohio overlooks the Cuyahoga River.
Old Schoolhouse Brewery in Winthrop, Washington
Hood River Breweries include: pFriem Family Brewers, Full Sail, Thunder Island Brewing, Wiseman Walking Brewing, Frement Brewing and Double Mountain Brewing

What is National River Day all about:
In the U.S., National River Day on February 2 is a day dedicated to celebrating and raising awareness about the importance of rivers in our environment, economy, and daily lives. It coincides with World Wetlands Day, emphasizing the critical role rivers play in maintaining healthy ecosystems, supporting biodiversity, and providing clean water.

Key Focus Areas of National River Day (Feb 2):
· River Conservation – Highlighting efforts to protect and restore river ecosystems.
· Water Quality Awareness – Educating the public on pollution prevention and clean water initiatives.
· Wildlife Protection – Recognizing the role of rivers in sustaining fish, birds, and other wildlife.
· Community Engagement – Encouraging local cleanups, conservation programs, and sustainable water use.
· Climate Change Impact – Understanding how climate change affects river systems and what actions can be taken.
Various environmental organizations, local governments, and advocacy groups use this day to host educational events, clean-up efforts, and policy discussions to protect and sustain U.S. rivers.

#riverday #nationalriverday

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Discover McMenamins Old St. Francis School: A Historic Gem in Downtown Bend, Oregon

February 2, 2025 by Dow Scoggins

The Old St. Francis School, Pub and Theater

Nestled right in the heart of downtown Bend, McMenamins Old St. Francis School is a one-of-a-kind hotel that blends rich history with modern hospitality. Originally built in 1936 as Central Oregon’s first parochial school, this charming brick building was thoughtfully renovated by McMenamins and reopened in November 2004 as a vibrant destination. Today, it features unique accommodations in former classrooms, an on-site pub, brewery, movie theater, event spaces, and a relaxing soaking pool—perfect for locals, travelers, hikers, skiers, and anyone exploring the area.

The property now boasts 60 cozy guest rooms spread across the original schoolhouse and two newer additions: the Art House and Ed House. Options range from standard rooms to cottages that sleep 2 to 10 guests, making it ideal for couples, families, or group retreats. Throughout the hotel, you’ll find captivating artwork celebrating the building’s past—vintage photos, memorabilia, student drawings, whimsical murals, custom light fixtures, and colorful details like the orbs along the fencing. Don’t miss the intricate tile mosaics and hidden secret rooms for an extra touch of intrigue.
One of the standout features is the Turkish-style soaking pool, a serene spot to unwind after a day of adventure. Surrounded by beautiful mosaics depicting scenes from St. Francis’s life, it’s open to hotel guests and day visitors alike (with reservations recommended for non-guests).

Old St. Francis Pub
The welcoming Old St. Francis Pub serves breakfast, lunch, and dinner daily in a cozy setting with deep booths, original artwork, and a relaxed vibe inside the former school’s main building. Enjoy classic pub favorites, seasonal specials, and fresh handcrafted ales from the on-site brewery. On sunny days, head to the outdoor courtyard for al fresco dining, or grab pizza to go—call (541) 382-5174 for takeout orders.
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Old St. Francis Brewery
Housed in the building’s former basement lunchroom, the Old St. Francis Brewery has been crafting small-batch ales since 2004. The space features fermentation tanks adorned with playful designs of mystical creatures and imps, adding to the whimsical atmosphere. Beers are poured fresh throughout the property, complementing the pub’s hearty menu.
Old St. Francis Theater
For a unique entertainment experience, visit the Old St. Francis Theater in the old parish hall. This intimate venue seats up to 150 in plush chairs and sofas—far comfier than old church pews! Catch recent films, cult classics, or live sports on the big screen while sipping McMenamins ales, wines, or spirits from the full bar. Pair your show with pizza, popcorn, snacks, and other treats for the ultimate relaxed night out.

Whether you’re staying overnight or just stopping by, McMenamins Old St. Francis School offers a memorable mix of history, comfort, and fun in the heart of Bend. It’s a must-visit spot for anyone seeking authentic Central Oregon charm!

Mcmenamins Old St Francis School
700 NW Bond St
Bend, OR 97701
Phone:(541) 382-5174
Website: www.mcmenamins.com/OldStFrancis

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Oktoberfest – The Wild and Wonderful History

January 29, 2025 by Dow Scoggins

A Toast to Tradition: The Wild and Wonderful History of Oktoberfest

It all started with a royal “I do” and a thundering horse race. On October 12, 1810, Crown Prince Ludwig of Bavaria married Princess Therese of Saxe-Hildburghausen. To celebrate, they threw a party so epic it would become an annual tradition. Five days later, on October 17, Munich gathered at the city’s edge for horse races in honor of the newlyweds. That celebration laid the foundation for what we now know as Oktoberfest.

Fast forward to 1850, and Oktoberfest had become more than just a party—it was a parade of Bavarian pride. Each year, 8,000 people dressed in traditional attire march through the heart of Munich from Maximilian Street to the Wiesn, led by the symbolic Münchner Kindl (Munich Child). That same year, the imposing Bavaria statue was completed, standing tall above Theresienwiese, forever watching over the revelers below like a stein-wielding guardian angel of the festival.

Of course, not all years were brimming with bratwurst and beer. In 1854 and again in 1873, cholera epidemics halted the festivities. In 1866 and 1870, wars kept the steins dry. But Oktoberfest kept bouncing back, evolving with the times. By 1880, electric lights twinkled above the tents. The following year, bratwurst booths joined the fun. In 1892, glass beer mugs made their first appearance—giving everyone a crystal-clear view of their favorite beverage.

As Oktoberfest strutted into the 20th century, it kept getting bigger and better. In 1887, the now-famous Entry of the Oktoberfest Staff and Breweries debuted, showcasing magnificent beer wagons, costumed workers, and oompah bands parading through the streets. It’s still the grand kickoff to Oktoberfest today.

By 1910, Oktoberfest turned 100—and the party was as grand as you’d expect. An eye-popping 120,000 liters of beer were served, and a new legend was born: the Bräurosl tent, which could hold an incredible 12,000 thirsty guests. Today’s heavyweight is the Hofbräu-Festhalle, packing in 10,000 merrymakers.

The Dark Years: When the Taps Went Dry
Oktoberfest hasn’t always been a guaranteed good time. Between 1914 and 1918, World War I put a full stop to the celebration. Post-war austerity turned Oktoberfest into a humbler “Autumn Fest” for a couple of years. Then came the 1920s and a nasty bout of hyperinflation that put another dent in the keg.

By 1933, politics crept in as the Bavarian flag was replaced with the swastika under Nazi rule. World War II brought yet another halt from 1939 to 1945. Even in the late 1940s, Munich had to make do with low-alcohol beer and toned-down “Autumn Fests.” All told, Oktoberfest has been canceled 24 times due to war, disease, or disaster—but never for lack of spirit.

The Modern Era: Big Tents, Big Beers, and Big Changes
Since 1950, a boisterous and beloved tradition has kicked things off: At noon on opening day, the Mayor of Munich taps the first keg and shouts, “O’zapft is!” (“It’s tapped!”). With a 12-gun salute and the ceremonial passing of the first beer to the Bavarian Minister-President, the festivities begin. The honor of that first tap went to Mayor Thomas Wimmer—and the ritual still kicks off Oktoberfest today.

By the 1960s, Oktoberfest was an international sensation. Tourists began associating Germans with feathered Sennerhüte, Lederhosen, and women in Dirndls—and, for better or worse, the stereotype stuck. That same year marked the end of the original horse races, but no one seemed to miss them amid the sea of pretzels and polkas.

Of course, with millions of beers being poured, a few overzealous drinkers always end up going down for the count. Enter the term “Bierleichen”—beer corpses. These are the partygoers who pass out and are gently carted off to medical tents for a nap and a recovery snack.

To make the festival more family-friendly, 2005 introduced the idea of a “quiet Oktoberfest.” Before 6 PM, tents limit their music to mellow brass bands playing traditional tunes at no more than 85 decibels—loud enough to lift your spirits, but soft enough for Grandma to enjoy her stein in peace. After dark, things ramp up with Schlager and pop music, keeping the late-night crowd grooving (and hopefully not brawling).

Also returning in 2005 was a beloved blast from the past: the Mondlift, Germany’s last traveling Enterprise ride. It’s the perfect thrill after a liter or two—if your stomach can handle it.

In 2008, things got a little less smoky. A Bavarian law banned smoking in enclosed public spaces, including the beer tents. But Oktoberfest found a loophole: since the tents are technically temporary structures, smoking was allowed, though selling tobacco inside was a no-go. That rule held firm into 2009 and beyond, with the smoke slowly clearing out of the beer halls.

Oktoberfest Today: A Global Icon
From royal weddings to wartime interruptions, from candlelit tents to laser-lit beer halls, Oktoberfest has seen it all. Today, it’s a glorious mix of old-school charm and modern flair—where tradition meets turbo-charged fun. Whether you’re hoisting a Maß in Munich or throwing your own backyard Oktoberfest, remember: It’s not just a festival—it’s a feeling.

Top 10 Oktoberfest Celebrations in the U.S.

1. Oktoberfest Zinzinnati – Cincinnati, Ohio

As the largest Oktoberfest celebration in the United States, Oktoberfest Zinzinnati transforms downtown Cincinnati into a vibrant Bavarian village each September. Drawing nearly a million visitors annually, the festival is famous for its quirky events like the Running of the Wieners dachshund race and the World’s Largest Chicken Dance. Featuring more than 50 varieties of beer, authentic German food, and nonstop polka music, Zinzinnati delivers the closest American experience to Munich’s original.

2. Nashville Oktoberfest – Nashville, Tennessee

Held in the historic Germantown district, the Nashville Oktoberfest blends Southern hospitality with Bavarian tradition. Spanning multiple city blocks, this four-day celebration offers authentic German beers, bratwursts, schnitzels, and plenty of festive entertainment. Highlights include the massive beer garden, live German bands, a 5K Bier Run, and the wildly popular Dachshund Derby. It’s one of the South’s liveliest fall festivals, attracting hundreds of thousands each year.

3. Wurstfest – New Braunfels, Texas

Wurstfest is a unique Texas twist on a traditional German celebration, taking place along the Comal River in New Braunfels—a town founded by German settlers. This 10-day “Salute to Sausage” combines carnival rides, oompah bands, polka dancing, and a smorgasbord of German and Texan cuisine. The atmosphere is electric, with thousands gathering each night to raise steins and dance in dirndls and lederhosen.

4. Frankenmuth Oktoberfest – Frankenmuth, Michigan

Often called “Michigan’s Little Bavaria,” Frankenmuth boasts a charming Bavarian aesthetic that makes it the perfect backdrop for an Oktoberfest celebration. In fact, its Oktoberfest is the only one outside Germany officially sanctioned by Munich’s original organizers. Guests can expect Hofbräuhaus beer, traditional German folk dancing, and plenty of pretzels and schnitzel—all set within a storybook town that feels like a European escape.

5. La Crosse Oktoberfest – La Crosse, Wisconsin

One of the oldest and most respected Oktoberfest events in the Midwest, La Crosse Oktoberfest began in 1961 and has been a staple of Wisconsin tradition ever since. The multi-day festival includes grand parades, tapping of the golden keg, live performances, and a large Oktoberfest grounds with food stalls and beer tents. Nestled along the Mississippi River, La Crosse delivers a scenic and spirited atmosphere that keeps locals and tourists coming back year after year.

6. Helen Oktoberfest – Helen, Georgia

Nestled in the Blue Ridge Mountains, Helen is a recreated Bavarian village that feels tailor-made for Oktoberfest. The celebration here spans multiple weeks from mid-September to late October, making it the longest-running Oktoberfest in the United States. The Helen Festhalle becomes the heart of the action, where polka bands, hearty food, and beer flow freely in a uniquely picturesque setting.

7. Leavenworth Oktoberfest – Leavenworth, Washington

Leavenworth, a charming Alpine-style village in the Cascades, hosts one of the most beloved Oktoberfests in the Pacific Northwest. The festival features traditional German bands flown in from Europe, a Kinderplatz for families, and three massive beer gardens. With its cobblestone streets, half-timbered architecture, and mountain views, Leavenworth offers a picture-perfect setting for fall festivities.

8. Mount Angel Oktoberfest – Mount Angel, Oregon

This Oregon town with deep German roots has been celebrating Oktoberfest since 1966, and it’s one of the most family-friendly and culturally rich in the country. The festival features multiple venues, each with its own theme, live entertainment, and food offerings. From the Weingarten to the Biergarten, Mount Angel Oktoberfest celebrates music, dancing, and culinary traditions in the shadow of a beautiful Benedictine Abbey.

9. Fredericksburg Oktoberfest – Fredericksburg, Texas

In the heart of Texas Hill Country, Fredericksburg’s German heritage comes alive each fall during Oktoberfest. Known for its welcoming charm, this three-day event features craft beer, local wine, Bavarian bands, and artisan markets. With a laid-back pace and scenic surroundings, Fredericksburg Oktoberfest is ideal for those seeking a more relaxed and intimate experience.

10. Oktoberfest Denver – Denver, Colorado

Held over two weekends in the historic Ballpark neighborhood, Denver’s Oktoberfest has become a Rocky Mountain tradition. Founded in 1969, the event features stein-hoisting competitions, keg bowling, bratwurst eating contests, and plenty of German beer. With the Denver skyline as its backdrop, this high-altitude celebration fuses Colorado craft with Old World tradition.

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Wild Leap Awarded Beer Connoisseur’s Brewery of the Year

January 13, 2025 by Dow Scoggins

LaGrange, GA – Wild Leap Brewing Co. has been crowned the 2021 Brewery of the Year by Beer Connoisseur magazine, a prestigious honor recognizing their unmatched excellence in craft brewing. Featured in the Winter 2022, Issue 58, Wild Leap earned this title by submitting an extraordinary 12 beers that scored World Class or Exceptional ratings in the 2021 Official Review, including a historic three beers—Lone Buffalo, Alpha Abstraction Vol. 15, and Too Pure To Be Pink—that achieved World Class scores of 96 or higher. This marks the first time in the magazine’s 12-year history that a brewery has secured three World Class ratings in a single year, solidifying Wild Leap’s place among America’s elite breweries.

Wild Leap’s portfolio dazzled with nine additional Exceptional-rated beers and 16 entries in the Top 150 Beers of the Year, showcasing their innovative and boundary-pushing approach. “Chief Brewing Officer Chris Elliott’s bold, mad-scientist style has elevated Wild Leap to new heights, blending terrific flavors with Southern flair,” notes Beer Connoisseur’s editorial team. Elliott credits the brewery’s success to its dedicated team: “This award reflects the creativity and hard work of everyone at Wild Leap—from our brewers and cellar crew to our taproom and admin staff. We’re thrilled and grateful for this recognition.” Co-Founder and CFO Anthony Rodriguez adds, “Since opening in 2017, we’ve dreamed of this moment. Sharing this honor with our team and fans is truly special.”

Founded in LaGrange, Georgia, in 2017, Wild Leap has grown from a local favorite to a regional powerhouse, expanding into spirits and planning its first Atlanta taproom in 2022. With a focus on quality, creativity, and community, Wild Leap continues to redefine craft brewing in the South. Visit wildleap.com for more details.

Wild Leap’s 2021 World Class and Exceptional Ratings:
Rated 97 – World Class: Lone Buffalo Barrel Aged Stout
Rated 96 – World Class: Alpha Abstraction, Vol. XV
Rated 96 – World Class: Too Pure To Be Pink
Rated 95 – Exceptional: Chocolate Peanut Butter Porter
Rated 95 – Exceptional: Alpha Abstraction, Vol. 16
Rated 95 – Exceptional: GR8FRUT Double IPA
Rated 94 – Exceptional: LMN ADE
Rated 94 – Exceptional: Alpha Abstraction, Vol. 18
Rated 94 – Exceptional: ASW Barrel Aged Vanilla Ice Cream Stout
Rated 92 – Exceptional: Birthday Month Mango Cryo Hop IIPA
Rated 91 – Exceptional: Buffalo Trace Barrel Aged Stout
Rated 91 – Exceptional: Birthday Month Flowers & Fruit Double IPA

About Wild Leap Brewing’s Brewery
Nestled in the heart of historic downtown LaGrange, Georgia, Wild Leap Brewing Company transformed a once-vacant 1940s Westbrook Service & Tire Co. building—an old car dealership and service station—into a vibrant craft beer destination that opened its doors in 2017. The brewery’s founders, Anthony Rodriguez and Rob Goldstein, saw potential in the weathered brick and steel trusses, meticulously restoring the space to blend vintage charm with modern flair, earning an Excellence in Rehabilitation award from The Georgia Trust for Historic Preservation. Now, the 7-foot-tall exposed trusses, glass-walled brewhouse, and retro signage create an inviting backdrop for sipping award-winning brews like Alpha Abstraction and Lone Buffalo in a pet-friendly taproom and outdoor courtyard. This reimagined dealership isn’t just a brewery—it’s a community hub where live music, food trucks, and a laid-back vibe honor LaGrange’s past while pouring bold flavors into its future.

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Maui Brewing Wins America’s Favorite Solar Craft Brewery Title

January 10, 2025 by Dow Scoggins

Kihei, HI – Maui Brewing Company is very proud to announce its recent award as “America’s Favorite Solar Craft Brewery” following six weeks of public voting which took place from May 6th through June 15th. In celebration of the title, MBC will be co-hosting a “Mahalo” party with Solar United Neighbors, the organization which promotes the “Brews From the Sun” competition, on Monday, August 12th in the MBC Kihei Tasting Room from 3:30pm – 5:30pm.

Sponsored by BrewSavor™ by NewAge® Industries, a solar-powered manufacturer of fluid transfer systems used in the brewing process, Brews from the Sun brought together solar and craft beer enthusiasts from around the country. This year, 12,334 votes were cast during the six-week competition by craft beer enthusiasts and solar energy supporters from around the country.

Forty-four breweries participated in three categories. MBC was listed among 15 Regional Breweries (as defined by the Brewers Association).
“We’re honored to be selected as America’s Favorite Solar Craft Brewery for 2019,” said Garrett Marrero, Maui Brewing Company’s Founder and CEO. “Since our beginning in 2005, Maui Brewing has always been committed to sustainability. Brewing our beer and now distilling spirits with grid-independence makes sense for our business and the environment. We’re leading the charge to demonstrate it is possible to manufacture high-quality beverages and be mindful of the community and the environment.”

Solar accounts for more than 80% of Maui Brewing’s electricity needs. By the end of the year they plan to be 100% powered by solar. Maui Brewing employs solar photovoltaic and solar thermal systems to provide electricity and hot water to brew the company’s beer. Maui Brewing’s 1.2 MW system was installed in 2017. MBC recently added battery storage to help achieve their goal of becoming grid-independent by the end of 2019.

Solar United Neighbors is a national non-profit organization that empowers people to go solar, join together, and fight for their energy rights. It helps thousands of people go solar every year through bulk purchases known as “solar co-ops” as well as through a paid membership program. Members receive on-going support for their solar system, discounts to businesses that have solar, and join a community of solar supporters to ensure their investment in solar is protected.

“We are inspired by the many breweries around the country who are looking to the sun to power their beer,” said Anya Schoolman, Solar United Neighbors Executive Director. “They’re setting a great example not just for other breweries, but for everyone who can save money and take control of where their energy comes from by going solar.”

For a complete list of the 2019 America’s Favorite Solar-Powered Craft Breweries, visit https://www.brewsfromthesun.org/#vote

For more information on Maui Brewing Company, visit MauiBrewing.com or follow @MauiBrewingCo on Facebook, Instagram, and Twitter.

About Maui Brewing Company and Garrett Marrero
Founded in 2005 by Garrett Marrero, Maui Brewing Company is Hawaii’s largest craft brewery, operating entirely on Maui with a commitment to quality, sustainability, and community. Based in Kihei, the brewery’s state-of-the-art production facility and tasting room serve as its hub, complemented by restaurants in Lahaina, Kailua, and Waikiki. Known for beers like Bikini Blonde Lager and Big Swell IPA, Maui Brewing distributes to 23 states and 10 countries, emphasizing local ingredients and island-inspired flavors. A leader in eco-friendly brewing, the company powers over 80% of its operations with a 1.2 MW solar system, aiming for full grid independence, and has been recognized as America’s Favorite Solar Craft Brewery in 2019 by Brews From the Sun.

Garrett Marrero, the visionary behind Maui Brewing, launched the brewery with a mission to craft authentic Hawaiian beers while prioritizing environmental stewardship. A California native with a background in business, Marrero moved to Maui and saw an opportunity to fill the island’s craft beer gap. Under his leadership, Maui Brewing grew from a small brewpub to a regional powerhouse, earning accolades like multiple Great American Beer Festival medals and World Beer Cup awards and being named the Grand National Champions at the U.S. Open Beer Championship. Marrero’s focus on sustainability—evident in solar-powered brewing and community initiatives—has made Maui Brewing a model for responsible craft brewing, while his entrepreneurial spirit continues to drive innovation and expansion.

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