Beer

In a groundbreaking collaboration, Seattle’s Ghostfish Brewing and Melbourne’s TWØBAYS Brewing Co. have joined forces to create Pacific Ale, the first global partnership between two dedicated gluten-free breweries. This Australian-style pale ale delivers a burst of tropical fruit and citrus aromas with low bitterness, making it a refreshing, easy-drinking choice for beer enthusiasts.

The partnership traces back to 2017 when TWØBAYS founder Richard Jeffares visited Ghostfish’s Seattle taproom, sparking a shared vision. “Watching TWØBAYS win back-to-back World Beer Cup Gold Medals inspired us,” said Ghostfish Co-Founder Brian Thiel. “When Richard proposed a collaboration, it was an instant yes.” Jeffares added, “Pacific Ale is a beloved Aussie style, and with Ghostfish, we’ve crafted a beer that brings our sunny vibes to the U.S., especially at Old Mates Pub in New York.”

Pacific Ale reimagines the American Summer Ale with Australian Galaxy hops, blended with New Zealand Nelson Sauvin and Citra Cryo hops from the Pacific Northwest. At 4.0% ABV, this gluten-free brew bursts with pineapple, citrus, and passionfruit flavors, balanced by a crisp malt backbone. Brewed with premium gluten-free malts, it’s a perfect companion for laid-back moments.

Available on draft and in 4-pack 12oz cans at Ghostfish’s Seattle taproom and Old Mates Pub in New York, Pacific Ale sports a vibrant can design nodding to both breweries’ coastal roots. Plans for wider distribution are in the works, promising to bring this unique gluten-free beer to more fans.

Ghostfish Brewing, a pioneer in gluten-free craft beer since 2015, and TWØBAYS, Australia’s leading gluten-free brewery, have crafted a beer that celebrates innovation and flavor without boundaries. Sip the spirit of the Pacific, from Seattle to Melbourne, in every can.

About Ghostfish Brewing
Ghostfish Brewing, a trailblazer in the gluten-free craft beer scene, was co-founded in 2015 by Brian Thiel, Randy Schroeder, and Jason Stromberg in Seattle, Washington. The trio, driven by a passion for innovative brewing and a personal connection to gluten-free diets, saw an untapped opportunity to create exceptional beers for those with gluten sensitivities. Brian Thiel, a key figure in the brewery’s vision, leveraged his brewing expertise and entrepreneurial spirit to establish Ghostfish as a dedicated gluten-free facility, ensuring no cross-contamination while crafting beers that rival traditional brews. Their commitment to quality and inclusivity quickly earned them a loyal following and accolades, including multiple medals at the Great American Beer Festival.

The journey began when Thiel and his partners recognized the lack of flavorful gluten-free beer options in the craft beer boom. Inspired by their own dietary needs and a desire to push brewing boundaries, they experimented with alternative grains like millet, buckwheat, and quinoa, which became the backbone of Ghostfish’s distinctive beers. Starting with a small taproom in Seattle’s SoDo neighborhood, they transformed a former industrial space into a vibrant hub for beer lovers. Their dedication to community and innovation shone through in early successes like the Vanishing Point Pale Ale, setting the stage for global collaborations, such as the Pacific Ale with Australia’s TWØBAYS Brewing. Today, Ghostfish remains a family-oriented brewery, with Thiel’s leadership driving its mission to redefine gluten-free craft beer worldwide.

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

CINCINNATI, Ohio – Nestled in Cincinnati’s historic Over-the-Rhine neighborhood, the Samuel Adams Cincinnati Taproom stands as a testament to the city’s rich brewing heritage and the vision of Jim Koch, the founder of Samuel Adams. Opened in November 2018, this 9,000-square-foot taproom, located across from the Samuel Adams Cincinnati Brewery, offers beer enthusiasts a vibrant space to enjoy innovative brews, classic favorites, and exclusive taproom creations. With a nod to Cincinnati’s past and a focus on craft beer’s future, the taproom is a must-visit for locals and tourists alike. Here’s a deep dive into its story, its connection to Jim Koch, and the expertise of brewer Chris Spellman.

Jim Koch: The Cincinnati Native Who Sparked a Revolution
Jim Koch, the founder of Samuel Adams and the Boston Beer Company, is a Cincinnati native whose family roots in brewing run deep. Born into a lineage of brewmasters, Koch is the sixth consecutive first son in his family to pursue brewing, a tradition that stretches back to his great-great-grandfather, Louis Koch. His father, Charles Koch, apprenticed at the Hudepohl-Schoenling Brewery in Cincinnati in the 1940s, the very site that would later become the Samuel Adams Cincinnati Brewery.

In the early 1980s, Koch stumbled upon a family heirloom that would change the course of American beer: his great-great-grandfather’s recipe for Louis Koch Lager, found in a trunk in his parents’ Mount Lookout attic. Defying his father’s advice to avoid the struggling beer industry, Koch brewed this recipe in his Boston kitchen in 1984, creating Samuel Adams Boston Lager. This beer, named after the revolutionary Founding Father and brewer, ignited the American craft beer movement. By 1985, it was crowned “The Best Beer in America” at the Great American Beer Festival, a title it held for three consecutive years.

Koch’s connection to Cincinnati remained strong. In 1997, he purchased the Hudepohl-Schoenling Brewery on Central Parkway, partly to honor his hometown and partly to preserve one of America’s last small-batch breweries. Today, this facility is one of Samuel Adams’ main production breweries, producing over 70,000 brews across 250 unique styles and 25 brand families. The 2018 opening of the Cincinnati Taproom was a homecoming for Koch, who described it as the brewery’s “front porch,” a place to share his passion for beer with the community.

Koch’s influence extends beyond brewing. Through the Brewing the American Dream program, launched in 2008, he has supported local food and beverage entrepreneurs with loans, mentorship, and resources, including nearly $150,000 to 14 Ohio businesses. His commitment to Cincinnati’s brewing heritage is evident in the taproom’s support for local organizations like the Brewery Heritage Trail and ArtWorks, preserving the city’s beer-soaked history.

Chris Spellman: Crafting Exclusive Brews with Barrel-Aged Expertise
At the heart of the Cincinnati Taproom’s innovative beer offerings is brewer Chris Spellman, whose expertise in barrel aging has elevated the taproom’s exclusive brews. Spellman, who previously worked at Mt. Carmel and 50 West, brings a wealth of experience to Samuel Adams. His passion for barrel-aged beers is showcased in the Taproom Brewhouse and Barrel Room Tour and Tasting, a guided experience that highlights the brewery’s pioneering work in barrel aging, which began in the 1990s.

Spellman’s creations are a highlight of the taproom’s rotating draft list, which features experimental and limited-release beers alongside staples like Boston Lager and Octoberfest. One notable taproom-exclusive brew is Queen City Crown, a 5.5% ABV cream ale brewed with local honey and aged on fresh peach puree, released in 2022 to celebrate the brewery’s 25th anniversary in Cincinnati. This collaboration with Everything Cincy reflects Spellman’s ability to blend local ingredients and flavors into approachable yet distinctive beers.

Spellman’s tours offer a glimpse into the artistry of barrel aging, a process Samuel Adams pioneered with beers like Utopias, a high-ABV (28%) beer marketed as one of the strongest commercial beers in the world. His storytelling during the tours weaves together the history of barrel aging, the inspiration behind taproom brews, and technical insights from his career, making each sip a lesson in craft.

The Taproom Experience: Beer, Food, and Cincinnati Charm
The Samuel Adams Cincinnati Taproom is designed for immersion. Its U-shaped bar, adorned with glass bottle pieces and bottle caps, anchors a cozy interior with couches, swings, and a mix of low- and high-top tables. Outside, a spacious patio offers one of the best indoor/outdoor taproom experiences in Cincinnati, perfect for warm evenings. With a capacity of 350, the taproom buzzes with locals and visitors enjoying pints ($6), flights ($9), and growlers ($15, prices may vary by style).

The beer menu is a blend of tradition and innovation. Alongside flagships like Boston Lager—often called “Cincinnati Lager” due to its local roots—guests can try taproom exclusives like 513, a Cincinnati-specific brew, or seasonal offerings like Winter Lager and Old Fezziwig Ale. Spellman’s experimental brews, such as New England IPAs or barrel-aged stouts, keep the draft list dynamic, with 12 of the 20 tap lines dedicated to beers brewed on-site.

Food complements the beer with a menu of bar staples: pizzas, wings, brats, and snacks designed to pair with the taproom’s bold flavors. For a deeper dive, the taproom offers four distinct brewery tours, including the immersive Production Brewery Tour and the Utopias Tasting, which showcase the brewery’s inner workings and rare offerings.

A Toast to Cincinnati’s Brewing Future
The Samuel Adams Cincinnati Taproom is more than a place to grab a pint—it’s a celebration of Cincinnati’s brewing legacy and its vibrant craft beer renaissance. Jim Koch’s vision, rooted in his family’s history and his hometown pride, has transformed the Hudepohl-Schoenling Brewery into a cornerstone of American craft beer. Chris Spellman’s innovative brews add a modern twist, ensuring the taproom remains a hub of creativity.

Whether you’re sipping a Queen City Crown on the patio, exploring the barrel room with Spellman, or toasting to Koch’s revolutionary spirit, the Samuel Adams Cincinnati Taproom offers a taste of the past and a glimpse of the future. Visit at 1727 Logan St, Cincinnati, OH, and check @SamAdamsCincy on Instagram for events and updates. Cheers to the Queen City’s craft beer legacy!

About Samuel Adams
Samuel Adams is a leading independent, American craft brewer that helped to launch the craft beer revolution. The brewery began in 1984 when Founder and Brewer Jim Koch used a generations-old family recipe to brew beer in his kitchen. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life with hopes drinkers would appreciate the complex, full-flavor and started sampling the beer in Boston. He named the flagship brew Samuel Adams Boston Lager in recognition of one of our nation’s founding fathers, a revolutionary man of independent and pioneering spirit. Today, Samuel Adams is one of world’s most awarded breweries and remains focused on crafting the highest quality beers through innovation and experimentation in the relentless pursuit of better. Samuel Adams remains dedicated to elevating and growing the American craft beer industry overall, including providing education and support for entrepreneurs and fellow brewers through its philanthropic program, Brewing the American Dream, which helps others pursue their American Dream.  For more information, please visit www.samueladams.com

Top 10 Beer Festivals in America plus a few more: https://beerinfo.com/top-10-beer-festivals/

Chicago’s Burning Bush Brewery is tapping into something divine with their latest creation, Da Pope, an American mild ale that’s making waves in the Windy City. Released on May 23, 2025, this beer is a spirited nod to Pope Leo XIV, the first Chicago-born pontiff, and it’s got locals buzzing with excitement. Brewed to celebrate the Bronzeville native’s historic rise to the papacy, Da Pope is a low-ABV ale that’s as approachable as a Sunday sermon but with a whole lot more flavor. Here’s why this beer is the talk of the town—and why you’ll want to grab a pint before it’s gone!

A Brew with Chicago Soul
Located at 4014 N. Rockwell St. in the heart of North Center, Burning Bush Brewery is no stranger to crafting beers that tell a story. Founded by former Presbyterian pastor Brent Raska, the brewery’s name draws inspiration from the biblical tale of Moses and the burning bush—a fitting metaphor for a place that’s all about sparking community and conversation. With Da Pope, Raska and his team have poured their passion into a beer that honors Chicago’s pride in Pope Leo XIV, born Robert Francis Prevost, who grew up in the south suburbs and still holds a soft spot for local pizza joints.

“When he got elected, our customers were like, ‘You gotta do something!’” Raska shared with a grin. “An American mild ale felt right—humble, approachable, but with enough character to stand out.” And stand out it does. Da Pope pours a dark, inviting amber, but don’t let the color fool you—this ale is light-bodied and easy-drinking, perfect for sipping through Memorial Day weekend or pairing with a classic Chicago handshake (more on that later!).

A Flavor That’s a Blessing
Da Pope is a masterclass in balance. Its malty backbone delivers rich notes of caramel and toasted nuts, with a whisper of fruitiness that keeps things lively. Despite its dark hue, the beer is surprisingly light on the palate, making it a crowd-pleaser for craft beer newbies and seasoned sippers alike. “It’s the kind of beer you can enjoy all day,” Raska says, “whether you’re toasting to the pope or just chilling by the Chicago River.”

And for those feeling extra bold, Burning Bush is offering the Chicago Pope Handshake—a $8 combo that pairs a pint of Da Pope with a shot of Malört, Chicago’s infamously bitter spirit. “It’s a tribute to the city’s grit and the pope’s roots,” Raska laughs. “Plus, we’re pretty sure Pope Leo would approve of the pairing!” Whether you’re sipping solo or clinking glasses with friends, this beer is designed to bring people together, just like the brewery’s mission.

More Than Just a Beer
The release of Da Pope isn’t just a clever marketing move—it’s a celebration of Chicago’s deep ties to its hometown hero. Since Pope Leo XIV’s election earlier this month, the city has been abuzz with pride. From Portillo’s rolling out “The Leo” Italian beef sandwich to T-shirt vendors hawking pope-themed gear, Chicagoans are embracing their papal connection with open arms. Burning Bush is right in the thick of it, and Da Pope is their way of joining the party.

Raska, who traded his pastor’s collar for a brewer’s apron in 2020, knows a thing or two about building community. His brewery has become a North Center staple, hosting trivia nights, live music, and fundraisers for local nonprofits. The Da Pope release is no exception, with the brewery’s riverside patio and newly opened River Room event space ready to welcome crowds for the launch. “We’re not sure if it’ll be a one-off or a regular,” Raska says. “If it’s a hit, who knows? Maybe we’ll bring it back when the pope visits Chicago!”

Get Your Pint Before It’s a Miracle
Da Pope is on tap now at Burning Bush Brewery, but like a good homily, it won’t last forever. Available through Memorial Day or until supplies run out, this ale is a must-try for anyone looking to toast Chicago’s history-making moment. Swing by the taproom, soak in the industrial-chic vibes, and raise a glass to Pope Leo XIV—and maybe say a quick prayer for courage before that Malört shot.

For more details, check out Burning Bush Brewery’s website at burningbushbrewery.com or follow them on Instagram @burningbushbrewery. And if you’re wondering what else is brewing in Chicago, keep an eye on Block Club Chicago for the latest local scoops. Cheers to faith, flavor, and the city we call home.

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In 2023, Samara Oster, a Harvard and MIT graduate, embarked on a mission to revolutionize craft beer. Armed with a passion for sustainability and a scientist’s precision, she created Meli, the first 100% quinoa-based beer produced in the United States.

The Vision
Samara’s inspiration came from quinoa, a nutrient-dense, gluten-free pseudo-grain revered in Andean cultures for centuries. Frustrated by the lack of grain-free options in the beer world, she saw quinoa as the key to a new kind of brew—one that was inclusive, sustainable, and bold. Sourcing organic quinoa from small Andean farms, Samara committed to fair trade practices, ensuring her beer supported indigenous communities.

The Challenge
Brewing with quinoa was no easy task. Its high protein content posed fermentation challenges, often leading to inconsistent flavors. But Samara’s MIT training kicked in. After countless experiments, she developed a unique malting process that transformed quinoa into a brewer’s dream. The result was a crisp, golden beer with a nutty, earthy profile and a smooth 5.2% ABV.

The Beer
Named Meli—Quechua for “honey”—the beer’s subtle sweetness and vibrant character reflected its Andean heritage. Launched at a 2024 Boston craft beer festival, Meli captivated drinkers with its clean taste and compelling story. Its Andean-inspired packaging, vibrant and bold, told the tale of quinoa’s cultural roots.

The Impact
Meli wasn’t just a beer; it was a movement. Samara’s brewery partnered with indigenous farmers, ensuring her supply chain uplifted rural communities. By 2025, Meli was a New England favorite, with national distribution on the horizon. Each bottle stood as a testament to innovation, tradition, and the power of a good idea.

Meli: A beer that’s as bold as its c reator and as timeless as the grain that inspired it.  Website

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Bert Grant’s Early Life and Introduction to Brewing
Herbert Lewis Grant, known as Bert Grant, was born in 1928 in Dundee, Scotland. At the age of two, his family immigrated to Toronto, Canada, where he spent his formative years. Grant’s introduction to beer came early, with family lore suggesting he consumed his first beer before age 10, sipping from opened bottles left behind by his father’s guests. This early exposure sparked a lifelong passion for beer, not for its intoxicating effects but for its flavor and the science behind it.

At 16, during World War II, a manpower shortage in Canada led Grant to leave school and take a job at Canadian Breweries (later Carling). He started as a beer taster, sampling 50–100 beers daily, a role that honed his palate and deepened his understanding of brewing chemistry. A top student in chemistry, he worked in the brewery’s chemistry department, choosing beer over a competing offer to become an apprentice gold assayer. His early career included experimental brewing at Canadian Breweries, where he developed innovative recipes using multiple malts and hop varieties. However, his ideas were often rejected by accountants for being too costly, a frustration that shaped his later independent ventures.

Career in Brewing and Hops

Grant’s career took him to the United States, where he worked for Stroh Brewing Company, developing a pilot brewing program. His reputation grew, leading to international consulting roles with major breweries like Anheuser-Busch, Guinness, Coors, and Foster’s. His expertise extended beyond brewing to hops, a passion that defined much of his career. In 1967, Grant moved to Yakima, Washington, the heart of American hop country, to work for S.S. Steiner Inc. There, he redesigned a hop extract plant and pioneered the first U.S. hop pelletizer, a game-changing innovation that standardized hop aroma and bitterness, revolutionizing the brewing industry.

Grant’s love for hops was legendary. He carried a vial of hop oil, which he used to enhance the flavor of bland mainstream beers like Budweiser or Coors during travel. This practice, reportedly employed at brewing conferences, shocked peers but underscored his commitment to bold, hop-forward flavors. He also served on the Hops Research Council, championing new American hop varieties like Cascade, which later became a cornerstone of craft brewing.

Founding Yakima Brewing and Malting Co.

In 1981, after decades in the industry, Grant sought to brew beers that reflected his personal taste. At age 54, he founded Yakima Brewing and Malting Co., opening the first brewpub in the United States since Prohibition on July 1, 1982, in Yakima’s historic Opera House. This venture was a bold rebellion against the dominance of mass-produced lagers, introducing locals to flavorful, hop-heavy ales. The brewpub later moved to Yakima’s former train depot, becoming a destination for beer enthusiasts and a catalyst for the city’s tourism industry.

Grant’s flagship beer, Grant’s Scottish Ale, was a misnomer, bearing little resemblance to traditional Scottish ales. At 4.7% ABV with 40–45 bitterness units, it was heavily hopped with Yakima Valley Cascade hops, reflecting Grant’s love for bold flavors. He described it as inspired by nostalgic Scottish-Canadian ales from the 1950s, brewed with premium Northwest barley and Cascade Mountain water. The brewery expanded to offer an India Pale Ale (IPA), Imperial Stout, Amber Ale, and seasonal brews, many of which were pioneers in their styles. Grant’s IPA, released in 1982, was among the first modern craft beers to use the term “India Pale Ale” on a bottle label, leveraging Pacific Northwest hops to redefine the style.

The brewpub’s success was immediate, attracting a loyal following and expanding to Seattle and Portland markets. By 1986, Portland Brewing contracted to produce Grant’s beers for the Oregon market, a testament to their popularity. Grant’s commitment to quality and consistency set his brewery apart in an era when many early craft brewers struggled with variability. His Scottish Ale won national acclaim, and the Lazy Days seasonal ale took gold at the 2004 World Beer Cup.

Innovations and Controversies

Grant was a scientist at heart, often pushing boundaries. He tested his Scottish Ale and found it contained 170% of the U.S. RDA of Vitamin B-12, printing this on table tents and six-pack cartons. This move drew scrutiny from the Bureau of Alcohol, Tobacco, and Firearms (ATF), who disapproved of nutrient claims on alcohol. Similarly, his hard cider sparked disputes with regulators over whether it was a wine. Grant’s outspoken nature and disdain for bland beers—he once called the ATF “riddled with prohibitionists”—made him a polarizing figure, but his innovations left a lasting mark.

He was also a character, often wearing a kilt and clan pin to greet customers, occasionally dancing on the bar, and keeping a claymore sword to enforce his no-smoking policy. His brewery’s coaster proclaimed he brewed to satisfy “the most demanding beer drinker in the world, himself.”

Later Years and Legacy

In 1995, Grant sold Yakima Brewing and Malting Co. to Stimson Lane Vineyards & Estates (parent of Chateau Ste. Michelle), calling it an “anti-retirement” deal to ensure quality control. He remained a consultant and active spokesman, producing 10,000 barrels annually by 2001. That year, the brewery was sold to Black Bear Brewing, which planned a national network but faced financial difficulties, leading to the brewpub’s closure in 2005.

Grant’s health declined in his final years, and he moved to Vancouver, British Columbia, to be near his children. He died on July 31, 2001, at age 73, from a bowel rupture. He was survived by two sons, David H. and Peter A., three daughters, Shannon D., Melanie Bond, and Wendy Cundall, and five grandchildren.

Impact on Craft Brewing

Bert Grant is widely regarded as the “Dean of America’s craft brewers” and the “Patriarch of the micro movement.” His brewpub model inspired countless others, and his hop-forward beers, particularly the IPA, laid the groundwork for the Pacific Northwest’s robust brewing scene. By 2001, the U.S. had over 1,500 craft breweries, a growth spurred by pioneers like Grant. His focus on quality, bold flavors, and local ingredients reshaped American beer culture, proving consumers craved alternatives to mass-market lagers.

In 1998, Grant published The Ale Master: Bert Grant, The Dean of America’s Craft Brewers, a concise autobiography detailing his journey and philosophy. His legacy endures in the craft beer industry, with beers like Grant’s Perfect Porter and Scottish Ale remembered fondly by enthusiasts. The Yakima Herald dubbed him the “Neil Young of Microbrews,” acknowledging he didn’t invent beer but transformed it indelibly.

Grant’s influence extended beyond brewing. His preservation of Yakima’s Opera House earned him the city’s gratitude, with Mayor Lynn A. Carmichael declaring August 14, 1982, as Yakima Brewing and Malting Day. His work with hops and his fearless advocacy for flavorful beer cemented his status as a craft brewing legend, ensuring his name remains synonymous with the American microbrew revolution.

Craft Brewers Hall of Fame first Inductees
Fred Eckhardt – Portland-based craft beer advocate and writer
Charles and Rose Ann Finkel – Founders of Pikes Brewing
Bert Grant – Beer advocate who opened first modern brewpub in US
Ken Grossman – Founder of Sierra Nevada Brewing
Michael Jackson – Legendary English writer and beer journalist.
Jim Koch – Founder of Boston Beer Company
Fritz Maytag – Longtime owner of Anchor Brewing
Jack McAuliffe, Jane Zimmerman, and Suzy Stern – New Albion Brewing
Charlie Papazian – American nuclear engineer, brewer and author. He founded the Great American Beer Festival and also served as President of the Brewers Association for over 30 years.

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