Beer Festival

National Beer Day is celebrated in the USA every year on April 7, marking the day that the Cullen–Harrison Act was enacted after having been signed into law by President Franklin D. Roosevelt on March 22, 1933. This led to the Eighteenth Amendment being repealed on December 5, 1933, with ratification of the Twenty-first Amendment to the U.S. Constitution. April 6, the day prior to National Beer Day, is known as New Beer’s Eve.

Upon signing the legislation, Roosevelt made his famous remark, “I think this would be a good time for a beer.” The law went into effect on April 7 of that year in states that had enacted their own law allowing such sales. The beer could contain up to 3.2% alcohol by weight compared to the 0.5% limit of the Volstead Act, because 3.2% was considered too low to produce intoxication.
People across the country responded by gathering outside breweries, some beginning the night before. On that first day, 1.5 million barrels of beer were consumed, inspiring the future holiday. Today, April 7 is recognized as National Beer Day and April 6 is known as New Beer’s Eve.

The Cullen-Harrison Act was not the official end of prohibition in the US (that happened on December 5, 1933 when the 21st Amendment was ratified). What the Cullen-Harrison Act did do was redefine an “intoxicating beverage” under the Volstead Act. As such, April 7 is a beer specific holiday and should not be confused with Repeal Day celebrated on December 5.

How Modern National Beer Day Began

The holiday as we know it today was revived in 2009 by Justin Smith from Richmond, Virginia. Inspired by Iceland’s National Beer Day (celebrating the end of prohibition there on March 1), Smith and his friend Mike Connolly learned about the 1933 date and created a Facebook group to promote it. The idea spread quickly, and people began using #NationalBeerDay to celebrate.

It has since gained broader recognition:

• In 2017, Virginia Governor Terry McAuliffe proclaimed it, and it was noted in the Congressional Record.
• Breweries, bars, and beer enthusiasts now mark the day with specials, tastings, and toasts.

Why It Matters Today

National Beer Day isn’t just about drinking—it’s a reminder of how policy changes can affect everyday life, the economy, and personal freedoms. It helped pave the way for the resurgence of American brewing, which eventually led to today’s vibrant craft beer scene (the U.S. now has thousands of breweries, compared to near-zero legal ones during Prohibition).

The day is typically observed by enjoying a beer (or two), visiting a local brewery, or simply raising a glass to history. April 7 falls on different weekdays each year, but the spirit remains the same.

If you’re celebrating today (or whenever you read this), here’s to legal beer and the lessons from history! 🍺 What’s your go-to beer for the occasion?

For Brewing fun fact, trivia, movies and more, Click Here.

If you’re a craft beer lover, you’ve probably heard the legends: lines snaking around the block, pilgrims flying in from across the country, and grown adults treating a pint like it’s the Super Bowl of hops. Welcome back, Pliny the Younger — Russian River Brewing Company’s legendary triple IPA is pouring once again at their Santa Rosa and Windsor brewpubs from March 20 through April 2, 2026.

This marks the 22nd annual brewery-only release of one of the most celebrated (and chased) beers in the world. First brewed quietly in the slow winter months of 2005 as a bolder, hoppier big brother to the already iconic Pliny the Elder, Younger quickly outgrew its low-key origins. By 2010, it had become a full-blown phenomenon that turns Sonoma County into a craft beer mecca every spring.

What Makes Pliny the Younger So Special?
At 10.25% ABV, this isn’t your sessionable lawnmower beer. It’s a triple IPA — think massive hop character layered over a solid malt backbone that somehow keeps everything dangerously drinkable. The 2026 batch features a powerhouse hop lineup: Simcoe, Amarillo, Tangier, Citra, Mosaic, Nectaron, and Warrior.
Expect bold notes of citrus, stone fruit, pine, and lychee, with that signature fresh-hop aroma and flavor that Russian River is famous for. The beer pours with a beautiful golden hue, delivers a resinous punch up front, and finishes with a clean, hop-forward bite that makes you want to order another (responsibly, of course).
Fans often describe it as the ultimate expression of what a triple IPA can be: big, balanced, aromatic, and memorable. Vinnie Cilurzo and the Russian River team continue to tweak the recipe each year, incorporating new hop varieties while staying true to the beer’s soul.

How to Get Your Hands on Pliny the Younger in 2026
Good news for locals and dedicated travelers: this release is brewery-exclusive. You won’t find it online or in stores — you have to go to the source.
Where: Russian River Brewing Company in Santa Rosa (725 Fourth St.) and Windsor (700 Mitchell Lane)
When: Daily from March 20 to April 2, 2026, open 11 a.m. to 10 p.m. (or until they run out of the day’s allocation)
Formats: On tap by the pint (and likely smaller pours for the wise) and in bottles to go (limited per person, brewery-only — no online sales or shipping)

Pro tip: Arrive early if you want bottles or to beat the crowds, especially on opening weekend. Rain was in the forecast for the first weekend, so pack an umbrella and your patience — the vibe is part festival, part family reunion for many regulars.

The Pliny Pilgrimage: More Than Just a Beer
What started as a quiet winter seasonal has evolved into an economic boost for Sonoma County and a bucket-list event for beer enthusiasts. People reconnect with old friends, make new ones, and share stories over glasses of liquid gold. It’s “just like Christmas,” as one local reporter put it, with the first sip feeling like unwrapping the best present of the year.
Whether you’re a first-timer lining up for your inaugural taste or a veteran who marks their calendar every year, the Pliny the Younger release is pure craft beer joy. It’s a celebration of creativity, community, and the simple pleasure of an exceptionally well-made beer.

Planning Your Visit?
Check the official Russian River website for the latest details and merch drops (this year’s Pliny-themed gear is already available online).
Pair your Younger with great food from the brewpub menu — the rich, hoppy profile stands up beautifully to bold flavors.
Drink responsibly and enjoy fresh — Younger is best when it’s cold and consumed soon after release for peak hop aroma.

If you’re anywhere near Northern California this spring, do yourself a favor and make the trip. Pliny the Younger isn’t just a beer; it’s a moment.
Cheers to the Cilurzo family and the Russian River team for another outstanding batch. See you in the line — I’ll be the one with the ridiculous grin after the first sip.

More about Russian River Brewing
Russian River Brewing Company is a cornerstone of American craft beer, renowned for pushing the boundaries of hop-forward IPAs and innovative sour ales from its roots in California’s Sonoma County. Founded in 1997 by Korbel Champagne Cellars in Guerneville, the brewery hired Vinnie Cilurzo as its brewmaster. Cilurzo, already a trailblazer who crafted one of the earliest commercial double IPAs at Blind Pig Brewing in 1994, brought his passion for bold flavors to Russian River. When Korbel exited the beer business in 2003, Vinnie and his wife Natalie acquired the rights to the name, recipes, and beers, reopening the operation in Santa Rosa in 2004. Today, with brewpubs in Santa Rosa and Windsor, Russian River continues to thrive as a family-run icon, blending Vinnie’s inventive spirit with a focus on quality and experimentation.

What truly sets Russian River Brewing apart is its legendary lineup of beers that have shaped modern craft culture. Pliny the Elder, first brewed in 1999 and named after the Roman naturalist who referenced hops, remains its flagship double IPA—a piney, citrusy powerhouse packed with hops that helped popularize the imperial IPA style across the U.S. Even more sought-after is Pliny the Younger, the intensely hopped triple IPA released annually as a limited winter seasonal, drawing devoted fans who line up for its explosive aroma and balanced bitterness. Beyond the Plinys, the brewery excels in Belgian-inspired and barrel-aged sours like Consecration and Beatification, which showcase wild yeast, bacteria, and oak aging for complex, tart profiles. With year-round favorites like Blind Pig IPA and STS Pils, plus innovative limited releases, Russian River delivers beers that reward both hop heads and sour enthusiasts alike—making every visit or bottle a celebration of California craft brewing at its finest.

For Brewing fun fact, trivia, movies and more, Click Here.

Raise your steins—it’s Bock Beer Day! (And yes, March 20, is the perfect excuse to crack open something malty, rich, and gloriously strong.)
If you’ve ever wondered why some beers come with a cheeky goat on the label or why spring sometimes feels like the ideal time for a hefty lager, you’re in the right place. Let’s dive into the fun, frothy world of bock beer—history, vibes, and all—while keeping it light, tasty, and totally Google-friendly.

The Legendary (and Slightly Goat-y) Origins of Bock
Bock beer’s story starts way back in the 14th century in the Hanseatic trading town of Einbeck, Germany (up in Lower Saxony, not Bavaria—surprise!). Einbeck was a brewing powerhouse, cranking out strong, hoppy beers that traveled well thanks to the town’s prime location and access to top-notch hops. These brews were hearty, malty, and built to last—perfect for export across Europe.

Fast-forward to the 17th century: Bavarian brewers in Munich got a taste (literally) and loved it. They invited a star brewer from Einbeck to show them the ropes. But here’s where the fun linguistic twist happens—thanks to thick Bavarian accents, “Einbeck” got garbled into something sounding like “ein Bock.” And in German? “Bock” means billy goat (as in, that stubborn, head-butting legend of the animal kingdom).

The name stuck. Brewers leaned into it, slapping goat heads on labels for centuries. Some old myths even claimed bock got its dark color from brewery vat gunk or was a sneaky “liquid bread” monks brewed to survive Lent without technically breaking their fasts. (Hey, calories count differently in beer form, right?)
Monasteries like Paulaner in Munich perfected stronger versions, naming one famous doppelbock “Salvator” to honor its holy-ish roots. From northern German origins to southern Bavarian fame, bock became the hearty lager that says, “Winter’s ending—time to celebrate with something substantial.”

What Makes Bock… Bock?
Traditional bock is a strong lager (usually 6-7% ABV, but doppelbocks push higher), all about that malt magic:

Rich, toasty, nutty flavors from Munich and Vienna malts
A touch of caramel or toffee sweetness
Low hops—just enough bitterness to keep it balanced, not hop-forward
Smooth, medium-to-full body with a creamy head
Color ranges from coppery amber to deep brown

It’s not the beer for IPA chasers—it’s the cozy sweater of beers. Warm, comforting, and perfect for transitioning from winter hibernation to spring vibes.
Sub-styles keep things exciting:

Traditional Bock — Classic dark and malty
Maibock (May Bock) — Paler, hoppier, brewed for spring festivals
Doppelbock — “Double” the malt, double the fun (often 8%+)
Weizenbock — Wheat version for a banana-clove twist
Eisbock — Ice-distilled for ultra-strength

How to Celebrate Bock Beer Day Like a Pro
Grab a bock (or three). Look for classics like Paulaner Salvator, Ayinger Celebrator, or local craft takes—breweries love riffing on this style.
Pair it right: Grilled meats, hearty sausages, aged cheeses, dark chocolate, or just a big pretzel. It’s basically food’s best friend.
Toast with friends: “Prost!” or channel your inner goat with a playful headbutt (lightly, please).
Bonus points: Share a goat meme or photo with your pour. The internet will thank you.

2025 U.S. Beer Championship’s Medal Winners for Bock Beer
Traditional German-Style Bock
Gold: Bock – Union Bear Brewing – Plano – Texas
Silver: Dad Bock – Pondaseta Brewing Co. – Texas
Bronze: Dunkel Bock – Sons of Toil Brewing LLC – Ohio

German-Style Heller Bock/Maibock
Gold: Skoolhouse Bock – Moontown Brewing Company – Indiana
Silver: Heller Bock – Cranky Sam Brewing – Montana
Bronze: Not Yours  Maibock – Kros Strain Brewing – Nebraska

Strong Bock
Gold: Pathinator – Narrow Path Brewing Company – Ohio
Gold: Eisbock – Penn Brewery – Pennsylvania
Silver: Balrog’s Bock – Flix Brewhouse-SAT – Texas
Bronze: Levitator – Maple Branch Craft Brewery – Texas

Bierstacheln – Beer Poking a Bock Beer.
Nothing beats the cozy drama of Bierstacheln—that centuries-old German tradition (aka “beer poking”) where you plunge a glowing red-hot poker straight into a frosty bock on a chilly evening. Picture this: it’s early spring,  Bock Beer Day vibes are strong, and you’ve got a malty, rich doppelbock or traditional bock chilling in your stein. Grab a steel rod (or that classic fireplace poker), heat it red-hot in a bonfire or grill until it’s sizzling, then dip it in for just 4-5 seconds—stir gently if you’re feeling fancy.

The magic happens instantly: the intense heat caramelizes those deep malt sugars, turning toasty notes into straight-up toasted marshmallow sweetness with a whisper of campfire smoke. A massive, creamy head erupts like a mini volcano, the beer warms to that perfect cozy sip temperature, carbonation softens into velvety smoothness, and suddenly your hearty lager tastes like the beer equivalent of s’mores by the fire. It’s not just warming up a cold brew (a trick blacksmiths invented back when cellars froze everything solid)—it’s alchemy in a glass, especially killer with bock’s nutty, caramel-forward profile.

Safety first—use tongs, don’t overdo the dip (or you’ll flatten it), and maybe save the backyard spectacle for friends who appreciate a good show with their sip. If you’re feeling adventurous this Bock Beer Day, give it a go with your favorite local malty lager. One plunge, and that bock goes from great… to legendary. Prost, and may your poker stay hot!

Bock beer isn’t just a style—it’s a celebration of malt-forward joy, clever wordplay, and centuries of brewing wizardry. So whether you’re in Hamilton nursing a cold one or dreaming of Bavarian beer halls, today’s the day to go bock wild.
Cheers to bock—may your glass be full, your goat puns on point, and your hangover minimal!

Happy Bock Beer Day!

For Brewing fun fact, trivia, movies and more, Click Here.

Cincinnati’s Bockfest is one of the city’s most unique and irreverent annual celebrations, blending its rich German brewing heritage, the arrival of spring, and a love for bock beer. It’s held in the historic Over-the-Rhine (OTR) neighborhood, once home to dozens of breweries in the 1800s when Cincinnati was a major U.S. brewing hub.

History
Bock beer itself has deep roots: German monks brewed hearty, malty bock lagers during Lent to sustain them through fasting (higher in nutrition and alcohol to help endure the period). “Bock” means “goat” in German, and folklore ties the name to a monk blaming a goat for his drunken stumble rather than the beer’s potency. Pre-Prohibition, Cincinnati breweries released bock beers in spring as seasonal staples.

The modern festival started in 1993 (now in its 34th year as of 2026). Hudepohl-Schoenling Brewing Company launched a Christian Moerlein Bock beer (reviving a historic brand) and turned the release into a community event to celebrate Cincinnati’s brewing past. They partnered with Over-the-Rhine residents, bar owners, and groups like Merchants of Main Street to create Bockfest. It began small—under 600 attendees in year one—but grew into a major tradition.

The festival nearly faded after Hudepohl’s production moved out of state in the late 1990s, but it was revived in the mid-2000s by local enthusiasts and tied loosely to Mardi Gras vibes for extra flair. Greg Hardman later brought Christian Moerlein back to Cincinnati, helping solidify Bockfest Hall (now at spots like the Moerlein Lager House). Today, it’s community-led, free to attend, and features multiple venues in OTR.

The Parade
The Cincinnait’s  Bockfest Parade kicks off the weekend on Friday evening (typically around 6 p.m.), starting at Arnold’s Bar and Grill—Cincinnati’s oldest saloon (opened in 1861) and a fitting launch point since it was the first to serve the revived Moerlein Bock in the 20th century.

The parade marches north into Over-the-Rhine, ending near historic spots like Old St. Mary’s Church. It’s famously quirky and “the funkiest parade in Cincinnati”—no standard floats or fire trucks here. Instead, expect creative, beer-themed entries like faux monks, “Trojan goats,” GoatBusters, keg-men, goats on Segways, German bands, and chants like “drink more beer.” A highlight: It’s led by a real goat pulling a miniature keg of Christian Moerlein Emancipator Doppelbock (or similar), which gets ceremoniously tapped at the end to mark the official start of the festivities. The reigning Sausage Queen often joins as a marshal.

Fun Facts
Goat obsession: Goats are everywhere—symbolizing “bock” (goat). The parade goat is a star, and past entries have included elaborate goat-related themes. Legend says monks blamed goats for beer-induced wobbles.
Sausage Queen: There’s a playful pageant for the “Sausage Queen,” adding campy royalty to the beer focus.
Attendance growth: From a tiny launch to drawing 20,000–30,000+ people in recent years.
Oldest bock fest: It’s the oldest German-style bock beer festival in the United States.
Irreverent vibe: It’s a mix of German Renaissance flair, monks in robes (borrowed early on from local friars), and pure fun—perfect for blaming any post-fest mishaps on “the goat.”

Bockfest runs over a weekend (e.g., March 6-8 in 2026), with free entry to events, bock beers on tap at venues like Arnold’s, Moerlein Lager House, Rhinegeist, and others, plus music, food, and more. It’s a true Cincinnati original—cheers to spring and heritage! Prost!

Places to go for the Cincinnati Bockfest

Here are the 5 official Bockfest Halls for the 34th Annual Servatii Bockfest in Cincinnati (March 6-8, 2026), along with their official websites for more details on events, menus, specials, and schedules during the festival. These are confirmed from the official Bockfest site (bockfest.com) and venue pages.

1. Arnold’s Bar and Grill
   210 East 8th Street (Downtown)
   Website: https://www.arnoldsbarandgrill.com/
2. Moerlein Lager House
   115 Joe Nuxhall Way (Downtown)
   Website: https://www.moerleinlagerhouse.com/
3. Northern Row Brewery & Distillery
   111 West McMicken Avenue (Over-the-Rhine)
   Website: https://www.northernrow.com/
4. Rhinegeist Brewery
   1910 Elm Street (Over-the-Rhine)
   Website: https://rhinegeist.com/
5. Rosedale OTR
   208 East 12th Street (Over-the-Rhine)
   Website: https://www.rosedaleotr.com/

All halls are free to enter, with bock beer specials, live music, food, and unique events throughout the weekend. For the full Bockfest schedule and participating venues, check https://www.bockfest.com/official-venues.html. Enjoy the festivities—prost! 🍻

For more Bockfest Fun, Here are the Top 10 Bockfest in the USA

The 2026 Iditarod is kicking off—Alaska’s legendary “Last Great Race on Earth” is here! With the ceremonial start hitting downtown Anchorage on March 7, 2026, and the official restart in Willow the next day, it’s time to channel that wild northern energy. What better way to toast the mushers, the sled dogs, and the thousand-mile trail ahead than with a crisp, hop-forward Alaskan Husky IPA from Alaskan Brewing Co.?

This beer is basically built for the occasion. Named after those tough, speedy Alaskan Huskies powering the teams across frozen tundra, Husky IPA is a juicy American IPA that brings serious tropical vibes to the party. Brewed primarily with Mosaic hops and premium Pilsen malt (using glacier-fed water, because Alaska does it right), it pours a brilliant medium golden color with crystal clarity.

On the nose? Big aromas of tangerine, papaya, and other stone fruits that hit like a burst of sunshine in the middle of winter. First sip delivers tropical and stone fruit flavors—think juicy mango, pineapple, and grapefruit zest—balanced by a solid 50 IBU bitterness that keeps things refreshing without going overboard. At 7.0% ABV, it’s got enough kick to warm you up while watching teams charge out of the chute, but it’s still sessionable enough for a few rounds as you cheer on your favorite musher.

Picture this: You’re bundled up (or maybe just dreaming of snow from your couch), the dogs are barking, the crowd is roaring, and you’ve got an ice-cold Husky IPA in hand. That bright citrus-pine pop cuts through the chill perfectly, while the juicy fruit notes feel like a high-five from the trail itself. It’s the ideal beer for celebrating endurance, adventure, and the unbreakable spirit of those incredible sled dogs.

Pro tip for your Iditarod viewing ritual:

• Chill it extra cold—nothing beats frost on the can when the temps are sub-zero in spirit.
• Pair it with hearty snacks like smoked salmon dip, reindeer sausage, or classic pretzels to keep the Alaskan theme going.
• Raise a glass every time a team hits the trail: “To the huskies—both the furry ones and the hoppy ones!”

Whether you’re trackside in Anchorage, streaming from home, or just love a great IPA with a story, grab a six-pack (or a 12-pack) of Alaskan Husky IPA and make this year’s Iditarod start legendary. Mush on, friends—cheers to the race, the dogs, and damn good beer!

Stay thirsty, stay adventurous, and here’s to the trail ahead.

More about the Iditrod
The Iditarod Trail Sled Dog Race®, known worldwide as the “Last Great Race on Earth®,” continues to captivate audiences in its modern era as a premier test of endurance, strategy, and unbreakable bonds between mushers and their canine athletes. The 2026 edition, marking the 54th running of this iconic roughly 1,000-mile journey across Alaska’s rugged wilderness, kicks off with the traditional ceremonial start in downtown Anchorage on March 7 at 10:00 a.m., where teams of 12 dogs thrill crowds along a festive urban route. The official timed restart follows on March 8 at 2:00 p.m. in Willow, with mushers departing in two-minute intervals under a common-start format that levels the field for elapsed time calculations. Alternating between the Northern and Southern Routes in even and odd years respectively, the race showcases adaptable trail management, advanced veterinary oversight, and strict rules emphasizing dog welfare—including mandatory rest stops, pre-race exams, and minimum team requirements—to ensure the health and safety of every athlete.

In recent years, the Iditarod has embraced contemporary challenges and innovations while preserving its legendary spirit. Mushers now leverage cutting-edge GPS tracking, real-time standings updates, and enhanced media coverage that brings the trail’s drama directly to global fans through digital platforms and live reporting. The event has also introduced forward-thinking elements, such as the Expedition Program allowing select participants additional support options, alongside ongoing commitments to sustainability, community partnerships, and evolving rules that address changing weather patterns and trail conditions. As a celebration of Alaskan heritage, athletic excellence, and the timeless partnership between humans and sled dogs, the modern Iditarod remains a beacon of resilience and adventure, drawing elite competitors from across Alaska and around the world to Nome in pursuit of glory under the burled arch.

More about Alaska Brewing
Alaskan Brewing Company, born in the wild heart of Juneau in 1986, has been pouring pure Alaskan adventure into every pint since day one—reigniting the state’s brewing spirit after Prohibition with nothing but grit, glacier-fed water, and a dream shared by founders Marcy and Geoff Larson. What started as 10 volunteers hand-packing the first 253 cases of Alaskan Amber in a marathon 12-hour session has grown into Alaska’s oldest continuously operating brewery, cranking out award-winning beers that capture the untamed essence of the Last Frontier. From the richly malty, Gold Rush-inspired Alaskan Amber—brewed from a revived 1900s recipe—to the crushable, adventure-ready WILDNESS Cold Beer and the hop-forward punch of Icy Bay IPA and Hopothermia, every sip feels like a toast to epic trails, midnight sun, and the kind of bold flavors that only come from brewing where bears outnumber people.

With a lineup that’s as rugged and refreshing as the landscape itself, Alaskan Brewing keeps the good times flowing—whether you’re kicking back after a day on the slopes, sharing stories around a campfire, or just craving that perfect balance of malt, hops, and pure Alaskan attitude. These beers aren’t just crafted; they’re bottled wilderness, sustainably brewed with local pride and a wink to history, proving that in Alaska, the best stories (and the best brews) are the ones that never quite settle down. Raise a glass to Alaskan Brewing—where the frontier meets the foam, and every pour is an invitation to untamed fun.