craftbeer

The King of the Hill ALAMO Beer Is Coming Soon

July 10, 2025 by Dow Scoggins

San Antonio, Texas (July 2, 2025) – ALAMO Beer Company, a brewery rooted in Texas heritage, is bringing a fan favorite to life with the launch of ALAMO Beer—a crisp, easy-drinking lager inspired by the beloved adult animated series King of the Hill. Timed to coincide with the show’s highly anticipated reboot premiering August 4 on Hulu, this exclusive licensing collaboration introduces an all-new beer brewed outside ALAMO’s core lineup—exactly the kind of beer Hank Hill would crack open with friends.

“Bringing a piece of the King of the Hill universe to life is an incredible opportunity for our company and fans of the show,” said Eugene Simor, Founder and President of ALAMO Beer Company. “We brewed a no-nonsense beer—as steady as a Texas handshake—made for sharing anywhere, from tailgates to alleys.”

Key Launch Dates

July 4 – Exclusive King of the Hill landing page goes live and email sign-up on Alamo’s website.
July 26 – Official Launch Party at ALAMO Beer Brewery in San Antonio
July 28 – ALAMO Beer hits H-E-B shelves across Texas and select retailers
A Beer Born of Texas, Built for Everyone

Founded in 2003 and carrying forward a brewing legacy that began in 1884, ALAMO Beer Company is proudly rooted in San Antonio—the home of the iconic Alamo, the “Shrine of Texas Liberty.” Known for its Golden Ale, Amber Lager, and Hayz Street IPA, ALAMO continues to craft bold, approachable beer with Texas pride. The new ALAMO Beer joins the lineup as a standout, standalone release.

Made with water, hops and good judgement.

Where to Find It

Retail: Launching statewide at H-E-B and select Texas retailers (San Antonio, Austin, Houston, Dallas, RGV, and more)
Online: Branded merchandise available via the ALAMO Beer website (beer shipping unavailable)
Bars & Taprooms: Distribution pending across Texas and beyond

Style: Crisp American Lager

ABV: 4.4% — classic and easy, made for extended front-yard drinking
Can Design: Iconic red, white & blue Alamo logo on a beige background pulled directly from the King of the Hill universe
Availability: Year-round
Pricing: Competitive with mainstream domestic offerings
A Moment Worth Toasting This collaboration marks a pivotal moment in ALAMO Beer Company’s evolution. Following a period of corporate restructuring, the brand sees this launch as a bold step forward—a chance to reintroduce its legacy to longtime supporters and a whole new generation of beer drinkers and TV fans alike.

Firmly anchored in Texas pride, the company now sets its sights on national expansion and is actively seeking distributor and retail partners beyond state lines.

About ALAMO Beer Company

Founded in the spirit of Texas independence, ALAMO Beer Company traces its roots back to 1884, when the original “Alamo” beer was first brewed and beloved by locals. After Prohibition, the brand lay dormant until 1994, when founder Eugene Simor secured the trademark and revived the name. By 2003, ALAMO Golden Ale was proudly pouring in San Antonio. Today, the company produces a growing portfolio of honest, flavorful beers for people who value tradition, quality, and authenticity.

For more information please visit https://alamobeer.com/

Von Ebert Brewing Releases Flagship Volatile Substance IPA Spin-Off with Triple Dry Hopped Varietal

July 10, 2025 by Dow Scoggins

Portland, OR – Von Ebert Brewing is excited to announce the release of its Triple Dry Hopped (TDH) Volatile Substance IPA, the second in a trio of 2025 spin-offs from its award-winning Volatile Substance Northwest IPA. This release coincided with a lively patio concert at its new N. Mississippi location (825 N. Cook St., Portland) on July 5, 2025.

Triple Dry Hopped Volatile Substance IPA

Following the rapid sell-out of Tropical Substance IPA in March, Von Ebert Brewing introduces TDH Volatile Substance IPA in July, with Saturated Substance IPA set for November. Brewmaster Sam Pecoraro shares, “Our motto, ‘Where Tradition Meets Evolution,’ inspired us to reimagine our flagship Volatile Substance IPA with three unique variations. The TDH version showcases exceptional hops from Pacific Northwest farms like CSC Vineyard, C&C Hop Farms, TV Hops, and Coleman Agriculture.”

About Von Ebert Brewing

Founded in 2018 by Tom M. Cook and Tom S. Cook in Portland, Oregon, Von Ebert Brewing honors the legacy of “Grandma Ebert,” a German immigrant whose resilience inspires the brewery’s ethos. The name “Von Ebert,” meaning “House of the Boar,” reflects its heritage and dedication to craft. The brewery has earned multiple accolades, including:

2025 Gold: American Light Lager (Clubhaus Lager)

2023 Gold: German-Style Pilsner (Pils)

2024 Bronze: Vienna Lager

For more information please visit https://www.vonebertbrewing.com/

UPP Liquids: Redefining Craft Beverages in Bend, Oregon

May 22, 2025 by Dow Scoggins

In the heart of Bend, Oregon, a new chapter in craft brewing is unfolding as UPP Liquids takes over the former Immersion Brewing Co. This bold rebrand, announced in May 2025, marks a significant evolution in the local craft beverage scene, driven by a powerhouse team of industry veterans led by the renowned Tonya Cornett. With a collective 100+ years of brewing experience, UPP Liquids is poised to unite people and places through innovative beers, seltzers, and spirits that push the boundaries of flavor and creativity.

A Vision Born from Experience
UPP Liquids is the brainchild of Tonya Cornett, Ian Larkin, Jose Ruiz, and Ben Shirley—former members of 10 Barrel Brewing’s innovation team—partnering with Immersion Brewing owners Sean Lampe and Amanda Plattner. Cornett, a 30-year industry veteran and one of the world’s most decorated brewers, was unexpectedly laid off from her role as head of innovation and R&D at 10 Barrel in September 2024. The move shocked the craft beer community, but Cornett and her team have turned adversity into opportunity, launching UPP Liquids with a mission to create unforgettable beverages that resonate with a diverse audience.

The name “UPP” stands for Uniting People and Places, a nod to the emotional connections forged over a great drink. As Cornett explains, “People remember exactly where they were, and who they were with, when they first tasted a great beer.” This philosophy drives UPP Liquids to craft beverages that spark memories and foster community.

A New Era at Immersion Brewing
Located at 550 SW Industrial Way #185 in Bend’s vibrant Box Factory building, the former Immersion Brewing taproom and restaurant is undergoing a full refresh to embody the UPP Liquids ethos. While the space retains its role as a full-service restaurant and cocktail bar, the rebrand introduces a dynamic new energy, aptly described as an “UPPgrade.” The team plans to produce approximately 1,500 barrels annually, with one-third sold in the taproom and the remainder distributed in packages.

UPP Liquids is not just about beer. The brewery is expanding into hard seltzers, packaged cocktails, ciders, and meads, pending the approval of distilling licenses. This diversification reflects the team’s response to a rapidly changing beverage landscape, where consumer tastes are shifting away from traditional IPAs toward more varied and experimental offerings.

Innovative Brews and Bold Flavors
UPP Liquids has hit the ground running with a lineup of inaugural brews that showcase their creative flair. Their flagship offerings include:

1st Upp Super Juicy IPA: A vibrant, hop-forward IPA that’s already on tap at select Bend locations.
Chasin Sunsets: A yuzu ginger gart ale that blends tart citrus and spicy ginger for a refreshing twist.
Arriba: A crisp Mexican-style lager that pays homage to classic flavors with a modern edge.

These beers reflect UPP Liquids’ commitment to variety and innovation. “We love a constantly rotating lineup,” says Cornett. “We’ve always incorporated food and cocktail-inspired elements into our beverages.” Sours, a personal passion for Cornett, play a starring role in their portfolio, offering a gateway for cocktail drinkers to explore the world of craft beer. “Sours push the boundaries of what most people consider beer,” she notes, emphasizing their potential to attract a broader audience.

The team’s freedom from corporate constraints, previously experienced under Anheuser-Busch/InBev’s ownership of 10 Barrel, allows them to explore their creative whims. This autonomy is fueling a wave of experimentation, with plans for hard seltzer cocktails and spirits on the horizon.

Educating and Engaging Consumers
In an era of rising prices and evolving consumer preferences, UPP Liquids is committed to educating its audience about the value of craft beverages. Cornett recalls the early days of craft beer when education was key to winning over skeptical drinkers. “We moved past that with beer education,” she says. “Now more than ever, we need to give people a reason to spend their money in our breweries.” By offering diverse, high-quality beverages and hosting interactive events, UPP Liquids aims to keep consumers engaged and excited.

The taproom will serve as a hub for community connection, with tastings, collaborations, and events designed to bring people together. This focus on experience aligns with UPP Liquids’ broader vision of creating moments that linger in memory.

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

Noon Whistle Brewing Unveils Gummy Hazy IPA Variety Pack for Memorial Day Weekend

May 22, 2025 by Dow Scoggins

Lombard, Illinois – Noon Whistle Brewing is launching its summer-inspired Gummy Hazy IPA Variety Pack, hitting shelves just in time for Memorial Day weekend. Available starting Thursday, May 22, at the Lombard Brewpub and Naperville Tasting Room, this vibrant 8-pack is designed for BBQs, beach trips, and sunny gatherings.

The variety pack features four distinct Gummy series hazy IPAs, each delivering bold, juicy flavors and unique hop profiles:

Fluffy Gummy: Triple dry-hopped with Vic Secret, Citra, Motueka, and Sabro, this soft, hazy IPA bursts with tropical fruit, citrus zest, coconut, and herbal notes.

Squishy Gummy: Dry-hopped with Citra, Mosaic, and Simcoe, it offers a juicy blend of peach, orange, and a hint of pine for balance.

Gummysaurus: A bold mix of Mosaic, Ekuanot, Strata, and Vic Secret hops, layering mango, melon, berry, and subtle dankness.

Radically Boosted Mosaic Gummy: A new single-hopped IPA amplifying Mosaic’s signature blueberry, citrus, and tropical fruit flavors.

Each pack includes two 16oz cans of each beer, curating a dynamic, summer-ready tasting experience. The Gummy Hazy IPA Variety Pack will be available while supplies last at Noon Whistle’s Lombard Brewpub (800 E Roosevelt Rd) and Naperville Tasting Room (1748 W Jefferson Ave).

About Noon Whistle Brewing
Noon Whistle Brewing, established in 2014 in Lombard, Illinois, has become a cornerstone of the Chicagoland craft beer scene, known for its innovative and flavorful beers. With locations in Lombard and Naperville, the brewery specializes in hop-forward creations like its popular Gummy Hazy IPA series, alongside fruited sours and easy-drinking classics. Noon Whistle’s commitment to creativity and quality shines through in its diverse lineup, crafted to elevate everyday moments, from casual gatherings to summer BBQs. Its approachable yet bold brewing style has earned a loyal following, making it a go-to destination for beer enthusiasts seeking fresh, dynamic flavors.

The brewery’s two taprooms, the Lombard Brewpub and Naperville Tasting Room, offer vibrant spaces where visitors can enjoy its latest releases, including limited-edition variety packs and seasonal brews. Noon Whistle balances tradition with experimentation, using high-quality ingredients and unique hop profiles to craft beers like Fluffy Gummy and Gummysaurus that burst with tropical and citrus notes. By fostering a strong sense of community and delivering consistently memorable beer experiences, Noon Whistle continues to thrive as a leader in Illinois’ craft beer landscape, inviting fans to savor every sip. Learn more at: www.noonwhistlebrewing.com

The History of D. G. Yuengling & Son Brewery and Timeline

May 7, 2025 by Dow Scoggins

Yuengling in the coal-rich town of Pottsville, Pennsylvania. Originally named the Eagle Brewery, the company began with a modest operation and a strong commitment to traditional German brewing methods. David Yuengling later renamed it to D.G. Yuengling & Son in 1873 when his son Frederick joined the business—establishing the family legacy that continues to this day.

1829: A German Immigrant’s Dream
David Gottlieb Yuengling, a brewer from Aldingen, Württemberg (present-day Germany), arrived in the United States seeking opportunity. Just 30 years old, he settled in Pottsville, Pennsylvania—then a booming coal town—and founded the Eagle Brewery in 1829 on Centre Street. This location was ideal, as it sat near anthracite coal mines and a growing working-class population in need of refreshment after long shifts underground.

Early production was modest and largely based on traditional European-style ales and porters. The brewery utilized cool local caves for fermentation and storage, a common practice in the pre-refrigeration era.

1830s–1850s: A Fire and a Rebuild
In 1831, just two years after opening, a devastating fire destroyed the original brewery. Rather than give up, Yuengling rebuilt the operation just a block away at its current Mahantongo Street location. This resilience established a theme that would echo throughout the brewery’s long history.

The new facility offered greater capacity and closer proximity to the town’s resources. As railroads began linking Pottsville with major East Coast cities, Yuengling gained access to new markets and ingredients, positioning the brewery for long-term success.

1860s–1870s: A Time of Growth and Family Legacy
By the time of the Civil War, Eagle Brewery had grown into a respected regional beer maker. Following the war, David Yuengling’s son, Frederick Yuengling, joined the business. In 1873, as a reflection of the generational partnership, the company was renamed D.G. Yuengling & Son.

Frederick brought education and modern business acumen to the operation. He was a graduate of the Manhattan Business School and had studied brewing in Munich, Germany—one of the premier brewing centers of the world. This infusion of technical skill helped improve product quality and expand operations.

1880s–1890s: Surviving the Rise of Lager
The late 1800s saw the explosion in popularity of lager beer, which was lighter, crisper, and easier to drink than traditional British-style ales. Thanks to Frederick’s German brewing education, Yuengling was well-positioned to pivot to lagers.

Yuengling introduced several lager styles, expanding its appeal. While lager production required expensive refrigeration systems, Yuengling’s Mahantongo Street facility was already using caves to maintain stable temperatures, giving it a cost-effective advantage during this transition.

In 1899, Frederick Yuengling died at the young age of 51. Control of the company passed to his son, Frank D. Yuengling, who was just 21 years old at the time.

1900–1920: Preparing for Tough Times
Under Frank’s leadership, the brewery continued to grow, becoming a cornerstone of Pottsville’s economy. He expanded production, introduced new beer styles, and managed to keep the business modernized through the turn of the century.

But storm clouds were forming: the temperance movement was gaining traction, and national Prohibition loomed.

As the 1910s progressed, Frank began preparing for the worst. Like other breweries, Yuengling looked into diversifying its operations in anticipation of Prohibition, including experimenting with non-alcoholic products and building a dairy to support alternative business models.

By 1920, when the 18th Amendment officially banned the manufacture and sale of alcohol, D.G. Yuengling & Son was a well-established, family-run brewery with over 90 years of history, poised to fight for survival during the most challenging era in American brewing history.

1920–1933: Surviving Prohibition
When the 18th Amendment went into effect in January 1920, most American breweries were forced to shut down or pivot drastically. Frank D. Yuengling, now leading the brewery into its second century, made the bold decision to diversify rather than close.

Yuengling began producing several legal products:

Yuengling “Near Beer” – Containing less than 0.5% alcohol by volume, this product complied with the Volstead Act. They made brands like Yuengling Special, Yuengling Juvo (a “health tonic” drink), and Yuengling Por-Tor.

Yuengling Dairy Products – In 1920, Yuengling built a dairy across from the brewery, producing ice cream, chocolate milk, and other dairy goods. The dairy business would remain successful and continue for decades, even after Prohibition ended.

These pivots didn’t just help Yuengling stay afloat—they solidified its place as a community institution and created brand loyalty that paid dividends in the decades to come.

1933: The Return of Real Beer
With the repeal of Prohibition in December 1933, many breweries rushed to re-establish their operations. Yuengling was one of the first to get a license and immediately brewed and shipped a celebratory beer called:

“Winner Beer” – a lager sent by truck to President Franklin D. Roosevelt at the White House.

The brewery capitalized on the renewed demand by reintroducing its pre-Prohibition recipes and expanding output. Its reputation for quality and its status as a survivor of Prohibition made Yuengling a regional favorite once again.

1930s–1950s: The Regional Beer Boom
Under Frank’s continued leadership, Yuengling modernized its equipment, added bottling lines, and expanded distribution throughout eastern Pennsylvania and into New Jersey. During this period, the brewery produced a variety of beer styles including:

Yuengling Premium Beer
Yuengling Porter
Chesterfield Ale
Yuengling Bock (a seasonal offering)

Porter, in particular, was popular with local coal miners, who enjoyed the rich, hearty style after a day in the mines. It remains one of the few American porters with unbroken production dating back to the 1800s.

Despite the brewery’s size, Yuengling maintained a local, family-owned identity, which helped it navigate the industry’s postwar consolidation. While major brewers like Anheuser-Busch and Schlitz expanded nationally with massive advertising budgets, Yuengling remained loyal to its regional roots.

1963: Frank Yuengling’s Death and Succession
Frank D. Yuengling passed away in 1963 after nearly 64 years at the helm—a remarkable tenure. His son, Richard Yuengling Sr., took over the business. Although the brewery was now facing increased pressure from national beer brands and a changing American palate, Richard Sr. continued the tradition of independence and conservative growth.

Throughout the 1960s and 70s, Yuengling’s beers remained local favorites in Pennsylvania bars and taverns, known for their affordability and traditional flavor profiles.

1985: A Turning Point – Dick Yuengling Jr. Takes Over
In 1985, Dick Yuengling Jr., the fifth generation of the Yuengling family, bought the company from his father. Having worked in the brewery from a young age and later managing a beer distributorship, Dick had both operational knowledge and a clear vision for modernization.

At the time, Yuengling was struggling. With dated equipment, a declining customer base, and intense competition from national beer brands, the brewery was producing only around 137,000 barrels annually—tiny compared to major brewers.

Dick brought energy, investment, and strategic thinking. He upgraded brewing equipment, revamped packaging, and introduced a sales-driven approach while keeping the brewery family-owned and independent.

1987: The Return of Traditional Lager
Perhaps the most pivotal move in the company’s modern history came in 1987, when Yuengling reintroduced an old recipe: Yuengling Traditional Lager.

Unlike the lighter macrobrews dominating the market, Traditional Lager had a rich amber color, a bready malt profile, and a crisp hop finish. It immediately resonated with drinkers who wanted a flavorful, affordable alternative. Soon, bars were installing “Lager” handles—in many East Coast regions, asking for a “lager” meant getting a Yuengling.

This beer became the cornerstone of Yuengling’s success and catapulted the company into a new era.

1990s–2000s: Expansion Without Compromise
With demand skyrocketing, Dick Yuengling responded decisively but cautiously:

1999: Yuengling purchased a former Stroh’s Brewery in Tampa, Florida, massively expanding capacity and enabling the brand to serve the Southeastern U.S.

2001: A second Pottsville facility—adjacent to the original—opened to meet increasing demand in the Mid-Atlantic.

Distribution grew slowly but steadily, always prioritizing supply chain reliability over unchecked expansion.

Yuengling began appearing in new states like New York, Ohio, and North Carolina, with loyal fans traveling across state lines to stock up before it officially arrived in their area.

2000s–2010s: The “Craft” Powerhouse
Despite its size, Yuengling remained fiercely independent and continued to be classified as a craft brewery by the Brewers Association due to its family ownership and traditional brewing methods.

During this era, Yuengling introduced:
Yuengling Light Lager (2001)
Yuengling Black & Tan
Seasonal Bocks and Oktoberfest
Re-releases of historic brews, like its Porter and Chesterfield Ale

Yuengling’s flagship Traditional Lager consistently ranked among the top-selling beers in the country—not just among craft brews, but overall.

2020s: New Horizons and a Sixth Generation
In 2021, Yuengling entered into a joint venture with Molson Coors to expand distribution west of the Mississippi for the first time. This strategic alliance brought Yuengling to Texas and set the stage for broader national growth without giving up ownership or production control.

Meanwhile, Dick Yuengling’s four daughters—Wendy, Jennifer, Debbie, and Sheryl—have taken active roles in the company. Wendy Yuengling currently serves as Chief Administrative Officer, helping to guide the brand into the future while preserving its heritage.

In 2025, Yuengling celebrated its 196th anniversary, making it not only America’s oldest brewery but also one of its most enduring family businesses.

Today: A National Legacy with Local Roots
Now producing over 2.5 million barrels per year, Yuengling remains headquartered in Pottsville, PA, and continues to brew beer in both Pennsylvania and Florida. It’s still known for its consistent quality, historic character, and proud independence.

Whether enjoyed in a hometown bar in Pennsylvania or a backyard in Austin, Yuengling represents more than just beer—it’s a piece of American brewing history that continues to grow, five generations strong.

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

History of Corn Beer in North America before the European settlers

May 6, 2025 by Dow Scoggins

Long before European settlers set foot on North American soil, the continent’s indigenous peoples were brewing a beer that bubbled with the spirit of the land itself—corn beer. Maize, a staple crop domesticated in the Americas thousands of years ago, wasn’t just food; it was a sacred gift, a source of sustenance, and, in the hands of skilled brewers, a pathway to celebration and ritual. From the Andes to the American Southwest, corn beer wove itself into the cultural fabric, and its legacy endures in North America’s brewing history.

In the pre-Columbian era, corn beer was a cornerstone of indigenous life. In the Andes, the Wari culture (600–1000 AD) relied on elite women to brew chicha, a fermented maize beverage, for feasts and ceremonies. Archaeological digs at Cerro Baúl in Peru reveal sprawling breweries where sprouted corn kernels were malted, not chewed, as some myths suggest, to convert starches into fermentable sugars. These brews, sometimes flavored with Peruvian pink peppercorns, were potent enough to fuel social bonds and religious rites. Farther north, in what is now Mexico, the Tarahumara people crafted tesguino, a sacred corn beer brewed for Holy Week celebrations, using sprouted maize and wild herbs. The Apache and Chiricahua, in the American Southwest, fermented tiswin, a “yellow water” made from ground, sprouted corn flavored with locoweed or lignum vitae roots, often after days of fasting to amplify its intoxicating kick.

When Europeans arrived, they brought barley-based brewing traditions, but corn was already king in the New World. The Pilgrims, landing at Plymouth Rock in 1620, ran low on beer and learned from Native Americans to ferment maize with birch sap and water. By 1622, John Winthrop Jr. presented a paper to the Royal Society on malting maize, signaling early colonial interest in corn as a brewing grain. In Virginia, settlers like John Smith reported brewhouses producing beer from native corn by 1629, a practical choice when barley was scarce and imports costly. These early beers, often flavored with molasses, sassafras, or spruce, were rough but vital, sipped from waxed leather tankards called “black jacks.”

Corn’s role grew in the 19th century as German immigrants reshaped American brewing. Their beloved Bavarian lagers, made with two-row barley, didn’t translate well to America’s protein-heavy six-row barley, which produced hazy, unstable beers prone to spoilage. Enter corn, abundant and cheap, with a low-protein profile that lightened body and color. By the 1870s, brewers like John Glatz in Oshkosh, Wisconsin, and the Pabst Brewing Company were adding corn grits—about 20% of the grain bill—to their mashes, guided by brewing scientist Anton Schwarz’s influential articles in The American Brewer. The result was the quintessential American lager: pale, clear, and crisp, perfect for hot summers and rapid drinking. In 1878, Anheuser-Busch’s corn-infused lager won a grand prize in France, outshining European rivals despite Germany’s strict Reinheitsgebot purity laws.

Corn wasn’t just a fix for barley’s flaws; it was a cultural fit. North America’s vast cornfields made it a natural choice, unlike barley, which farmers loathed for its spiny awns and low market value. Brewers experimented with forms—grits, flaked corn, even cornmeal—to achieve a smooth, dry finish with a neutral sweetness. Beers like Krueger’s Finest, canned in 1935, and mass-market lagers from Budweiser and Coors leaned on corn for their light, approachable profiles, often using up to 30% corn to keep flavors clean and calories low.

But corn’s reputation took a hit. By the mid-20th century, craft beer purists scorned it as a cheap filler, blaming corn syrup (like NU-BRU, used by Oshkosh Brewing in the 1960s) for bland, mass-produced lagers. A 2019 Bud Light Super Bowl ad mocking rivals’ corn syrup use didn’t help. Yet, the tide is turning. Craft brewers like Fonta Flora and Black Narrows in Virginia are reviving corn’s legacy with heirloom varieties like Bloody Butcher and Hopi Blue, grown by Native farmers. Trillium’s Crib lager, brewed with Valley Malt’s malted corn, and Cruz Blanca’s Mexican-style lager, with 70% Bloody Butcher, showcase corn’s spicy, peppery depth. These beers, often gluten-free like Dos Luces’ chicha-inspired brews, honor indigenous traditions while pushing flavor boundaries.

Corn beer’s journey in North America is a story of adaptation and resilience. From sacred tiswin to colonial experiments, from 19th-century lagers to modern craft revivals, maize has been more than an ingredient—it’s a thread connecting cultures across centuries. So, on National Beer Lover’s Day, crack open a corn lager and toast to the grain that’s been brewing history since the dawn of the Americas.

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America’s Top 10 Beer Cities For Beer Drinkers

May 3, 2025 by Rick Roberts

Grab your pint glass and buckle up, beer lovers! The U.S. is a frothy paradise for craft beer enthusiasts, with cities bubbling over with breweries, taprooms, and festivals that celebrate the art of the brew. From hop-heavy IPAs to funky sours and crisp lagers, these 10 cities are the ultimate destinations for anyone who thinks life’s too short for bad beer. Let’s dive into the sudsy goodness of America’s top 10 beer cities!

1. Chicago, IL: The Windy City’s Beer Bonanza
Chicago doesn’t just blow hot air—it pours cold brews like nobody’s business. With over 100 breweries, it’s the heavyweight champ of beer destinations. Sip a hazy IPA at Goose Island, geek out over stouts at Revolution Brewing, or get weird with sours at Off Color. Bars like Hopleaf are practically beer museums, and the Chicago Beer Festival is a hophead’s dream. Bonus: the Siebel Institute, a brewing school, means Chicago’s always cooking up something new. Grab a deep-dish pizza and a pint—you’re in for a treat!

2. Pittsburgh, PA: Steel City, Golden Pints
Pittsburgh’s not just about steel; it’s got a heart of gold (or should we say, amber?). With 76 breweries within and around the city and pints averaging a wallet-friendly $4, it’s no wonder this city topped SmartAsset’s beer rankings. Check out Penn Brewery for German-style lagers or Grist House for funky experimental brews. The city’s 9.4 breweries per 100,000 residents means you’re never far from a tap. Raise a glass during Philly Beer Week (yep, Pittsburgh steals some of that vibe) and toast to the Steel City’s sudsy spirit.

3. Asheville, NC: Beer City, USA
Nestled in the Blue Ridge Mountains, Asheville’s nickname, “Beer City, USA,” is no marketing fluff. With 28.1 breweries per 100,000 people, this artsy town is a craft beer mecca. Wicked Weed’s IPAs are legendary, Burial Beer Co. brings the dark-and-stormy vibes, and Highland Brewing keeps it classic. Visit the Funkatorium for sour beer nirvana or sip through 100+ local beers at taprooms across town. Pair your pint with Asheville’s vibrant art scene, and you’ve got a recipe for a hoppy weekend.

4. Denver, CO: Mile-High Brews
Denver’s beer scene is as lofty as its 5,280-foot elevation. Home to the Great American Beer Festival, this city pours from over 90 breweries, like Great Divide (hello, Yeti Stout!) and Wynkoop, a craft beer pioneer. The Denver Beer Trail guides you through taprooms, and the mountain spring water gives every sip a crisp edge. Whether you’re a lager lover or an IPA fiend, Denver’s got a brew with your name on it. Pro tip: Pace yourself—the altitude hits harder than a double IPA.

5. Portland, OR: The OG Craft Beer Capital
Portland’s been waving the craft beer flag since before it was cool. With a sky-high brewery density, you’ll find gems like Deschutes, Breakside, and Cascade Brewing, the sour beer wizards. The Oregon Brewers Festival is a summer must, and the city’s affordable pints keep your wallet happy. Portland’s all about pushing boundaries—think barrel-aged stouts or kombucha-beer hybrids. Grab a flight, wander the quirky streets, and soak in the Pacific Northwest’s hoppy soul.

6. San Diego, CA: Sunshine and Suds
San Diego’s 150 breweries make it a craft beer powerhouse, with sunny patios perfect for sipping. Stone Brewing, Ballast Point, and Modern Times churn out world-class beers, especially those juicy West Coast IPAs. The city’s year-round beer festivals keep the party going, and the community vibe is unmatched—brewers here are like your best buds. Pair a pint with fish tacos, and you’re living the SoCal dream. Just don’t spill on your flip-flops!

7. Grand Rapids, MI: Beer City, Ale Yeah!
Grand Rapids shares the “Beer City, USA” crown with Asheville, and it’s easy to see why. With over 80 breweries on the Beer City Ale Trail, you’ve got endless options. Founders Brewing Co.’s All Day IPA is a national fave, while Brewery Vivant channels Belgian vibes in a former funeral parlor (spooky-cool!). Hit Siciliano’s Market for rare bottles or join a beer fest—Grand Rapids throws them like nobody’s business. This is Midwest beer love at its finest.

8. Milwaukee, WI: Brew City’s Historic Hops
Milwaukee’s beer legacy is as deep as a barrel-aged stout. Nicknamed “Brew City,” it’s the historic home of Miller, Pabst, and Schlitz, but don’t sleep on modern spots like Lakefront Brewery. Affordable pints and brewery tours steeped in history make this a must-visit. Sip a lager by Lake Michigan or dive into the craft scene at taprooms across town. Milwaukee’s proof that old-school and new-school beer can share the same glass.

9. Cincinnati, OH: Oktoberfest and Over-the-Rhine
Cincinnati’s Over-the-Rhine district is a beer lover’s playground, with 70 breweries serving up an average of 112 beers each. This city topped SmartAsset’s lists in 2019 and 2020 for good reason—its craft scene is electric. The Oktoberfest Zinzinnati, the largest in the U.S., is a bucket-list event, with pretzels, polka, and pints galore. Whether you’re at Rhinegeist or MadTree, Cincy’s brews are as bold as its chili-topped spaghetti. Don’t knock it ‘til you try it!

10. Bend, OR: Small Town, Big Beers
Bend might be small, but its beer scene is mighty. With 26 breweries and a sky-high per capita ratio, this Central Oregon gem punches above its weight. Deschutes Brewery’s Mirror Pond Pale Ale is a classic, while Monkless Belgian Ales brings Euro flair. The Bend BrewFest is a summer highlight, and the Deschutes River backdrop makes every brewery visit Instagram-worthy. Sip, hike, repeat—Bend’s the perfect beer-and-nature combo.

Why These Cities?
These top 10 beer cities aren’t just about quantity (though they’ve got breweries galore). It’s the vibe—think passionate brewers, welcoming taprooms, and festivals that turn strangers into drinking buddies. Some, like Pittsburgh and Cincinnati, shine for affordability and density, per SmartAsset’s data-driven rankings. Others, like Asheville and Grand Rapids, win hearts with their “Beer City” swagger, as voted by USA TODAY readers. Whether you’re chasing sours, stouts, or just a good time, these spots deliver.

Plan Your Beer-cation!
Ready to hit the road? Check out brewery trails like Denver’s or Grand Rapids’ for curated sipping. Time your trip for festivals like Oktoberfest Zinzinnati or the Great American Beer Festival for maximum fun. And don’t forget to pair your pints with local grub—think brats in Milwaukee or tacos in San Diego. Wherever you go, these cities prove that in the U.S., the beer’s always cold, and the vibes are always warm. Cheers!

The History of the August Schell Brewing Company

May 3, 2025 by Andrew Innes

Nestled along the Cottonwood River in New Ulm, Minnesota, the August Schell Brewing Company stands as a testament to family tradition, German heritage, and unwavering resilience. Founded in 1860 by German immigrant August Schell, it is the second-oldest family-owned brewery in the United States, surpassed only by D.G. Yuengling & Son. As one of the few pre-Prohibition breweries still operating under family control, Schell’s has weathered wars, economic turmoil, and the 13-year ordeal of Prohibition, emerging as a cornerstone of American brewing history. This article delves into the brewery’s origins, its survival through Prohibition, and its enduring legacy as a craft beer pioneer.

The History of August Schell Brewing Company
August Schell was born on February 15, 1828, in Durbach, in the Grand Duchy of Baden, Germany. At age 20, he immigrated to the United States in 1848, seeking opportunity amid the political unrest following the failed revolutions in Europe. After working as a machinist in Cincinnati, Ohio, Schell joined a group of German immigrants from the Turner Society, a cultural and gymnastic organization, to co-found the town of New Ulm, Minnesota, in 1857. Recognizing the growing German population’s thirst for traditional beer, Schell partnered with Jacob Bernhardt, a former brewmaster, to establish a small brewery in 1860. They chose a scenic site two miles from New Ulm’s center, where spring water and ice from the Cottonwood River provided ideal brewing conditions.

The brewery began modestly, producing about 200 barrels annually. In 1866, Schell bought out Bernhardt, assuming sole ownership and initiating an unbroken chain of family stewardship. Despite challenges like the Dakota War of 1862, which damaged much of New Ulm but spared the brewery, Schell’s operation grew steadily. By the 1880s, the family built a grand mansion, gardens, and a deer park on the brewery grounds, now listed on the National Register of Historic Sites. August invested in advanced equipment, including a $25,000 copper brew kettle, optimizing production for the acidic wort and beer. When August died in 1891, his wife, Theresa, inherited the brewery, with their son Otto, who had studied brewing in Germany, taking over management.

Modernization and Pre-Prohibition Growth
Otto Schell modernized the brewery, introducing refrigeration by 1900, which replaced the reliance on river ice stored in caves to control fermentation temperatures. This allowed year-round brewing, boosting production. The brewery was incorporated in 1902 as the August Schell Brewing Company, with Otto as president, Theresa as vice-president, and George Marti, August’s son-in-law, as secretary-treasurer. The company thrived, serving the region’s German-American communities, though it faced competition from larger breweries like Anheuser-Busch and local rivals in New Ulm, such as Hauenstein Brewery. Otto’s sudden death in 1911, followed by Theresa’s four months later, left George Marti in charge, steering the brewery toward its greatest challenge: Prohibition.

Surviving Prohibition: Adaptation and Grit
The passage of the 18th Amendment in 1919, enacting Prohibition, banned the manufacture, sale, and transportation of alcoholic beverages, devastating the American brewing industry. Of the roughly 1,900 breweries operating in 1915, only about 600 survived by 1934. Schell’s was among the fortunate few, thanks to strategic adaptation led by George Marti. The brewery shifted to producing “near-beer” (a low-alcohol beverage with less than 0.5% ABV, legal during Prohibition), soft drinks, and candy. It also began making 1919 Root Beer, named for the year Prohibition began, which remains a popular product today.

To generate income, Schell’s sold off taverns and properties it owned in nearby towns, which had previously ensured exclusive distribution of its beer. A ledger from the 1920s, displayed in the brewery’s museum, records inventories of these non-alcoholic products, while an ebulliometer used to verify near-beer’s alcohol content underscores the scrutiny breweries faced. Despite these efforts, survival was precarious, and the brewery nearly closed. Family lore recounts illicit moonshining, with a still—later destroyed by George Marti to avoid federal detection—kept in the brewery museum as a relic of those desperate times.

When Prohibition ended with the 21st Amendment in 1933, Schell’s swiftly resumed brewing. Having maintained its equipment, the transition was smoother than for many competitors. George Marti’s leadership ensured the brewery’s survival, but he died in 1934, passing the reins to his wife, Emma, and son, Alfred (“Al”) Marti, who became president and manager.

Post-Prohibition Recovery and Challenges
Al Marti led Schell’s through the post-Prohibition era, a time of industry consolidation. By the 1950s, large breweries like Budweiser and Miller dominated, out-advertising smaller operations. Schell’s maintained a regional foothold, bolstered by New Ulm’s tight-knit German community. Al added local flair by founding the Schell’s Hobo Band, a community ensemble still active today. However, by the 1970s, only 42 U.S. breweries remained, and Schell’s faced severe financial strain. In a desperate move, the brewery sold lumber from a massive black walnut tree on its grounds to keep its doors open.

In 1969, Al retired, and his son Warren Marti took over. Warren diversified the product line with Schell’s Export Beer, Schell’s Light Beer, and the continued production of 1919 Root Beer. Despite these efforts, the rise of “mega-breweries” threatened small operations. Warren’s persistence and the brewery’s historical grounds, including the sale of the walnut tree, were critical to its survival.

The Craft Beer Renaissance and Modern Success
The turning point came in 1984 when Warren’s son, Ted Marti, assumed operations, becoming president in 1985. Trained at the Siebel Institute of Brewing and having studied under German brewers, Ted spearheaded Schell’s entry into the craft beer movement. In 1984, Schell’s brewed the first American wheat beer since Prohibition, a German-style Weiss Beer that evolved into its seasonal Hefeweizen. Ted introduced craft brews like Schell’s Pilsener, which won a gold medal at the Great American Beer Festival in 1988, and others, such as Alt and Pale Ale, which earned medals for their quality. By the 1990s, Schell’s produced 38 different beers, establishing a reputation for innovation.

In 2002, Schell’s acquired the Grain Belt brand after the Minnesota Brewing Company’s bankruptcy, expanding its portfolio with varieties like Grain Belt Nordeast (2010) and Southwest Cerveza (2019). A state-of-the-art brewhouse added in 1999 enhanced production capacity, while a gift shop and taproom opened in 2005, boosting tourism. The brewery’s grounds, with their historic mansion and gardens, draw thousands annually for tours, beer tastings, and events like Bock Fest and Oktoberfest, reinforcing its cultural significance.

Ted’s sons—Jace, Kyle, and Franz—represent the sixth generation, with Jace leading the Noble Star Collection of sour Berliner Weisse beers until his departure in 2024 to pursue distilling. The Starkeller facility, opened for these sour ales, now serves as a taproom. In 2020, Schell’s celebrated its 160th anniversary with the “Shift Happens” series, honoring its adaptability and Ted’s transition to his sons’ leadership. Today, Schell’s brews about 110,000 barrels annually, with 85% of sales in Minnesota, and distributes to several Midwestern states.

Legacy and Cultural Impact
The August Schell Brewing Company’s endurance is remarkable in an industry where most pre-Prohibition breweries vanished. Its survival stems from family dedication, strategic adaptation, and a deep connection to German heritage. The brewery’s focus on traditional German-style lagers and ales, combined with craft beer innovation, has earned it accolades, including a national reputation for Pilsners and Weiss beers. Its grounds, listed on the National Register of Historic Sites, and events like Bock Fest embody its role as a cultural hub in New Ulm.

Schell’s also reflects broader themes of German-American entrepreneurship. August’s involvement with the Turner Society highlights the role of ethnic networks in building businesses, while the brewery’s navigation of Prohibition and industry consolidation showcases resilience. Unlike many contemporaries, such as Mankato Brewing Co., which closed in 1969, Schell’s thrived by anticipating trends and maintaining regional loyalty.

As Ted Marti steps back, his sons are poised to carry the brewery forward, blending tradition with innovation. From August’s frontier vision to Ted’s craft beer revolution, Schell’s remains a beacon of family-owned brewing, proving that, as their 2020 campaign declared, “Shift Happens.” Here’s to a brewery that has poured history, one beer at a time, for over 160 years.

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Princess Wears Girlpants Golden Ale – Craft Beer of the Day

May 2, 2025 by Dow Scoggins

Princess Wears Girlpants Golden Ale – Craft Beer of the Day
Nestled in Gravenhurst, Ontario, the gateway to Muskoka, Sawdust City Brewing Company has carved out a reputation for crafting exceptional beers that capture the spirit of their region. Among their standout offerings is The Princess Wears Girlpants, a bold and unique Muskokan Saison that defies traditional beer styles while celebrating friendship, locality, and the joys of sharing a pint. This article dives into the story, flavor profile, and cultural significance of this 9% ABV hoppy Belgian-inspired golden ale, a seasonal favorite that’s as aromatic as it is easy-drinking.

The Origin Story: A Beer for Friends

The Princess Wears Girlpants was born from a desire to please two friends with distinct tastes—one a fan of hoppy ales, the other enamored with Belgian ales and saisons. Rather than compromising, Sawdust City’s brew team, led by Brewmaster Sam Corbeil, decided to blend these preferences into something entirely new. The result? A beer that doesn’t fit neatly into any style but embodies the essence of Muskoka’s spring and summer seasons. As the brewery describes it, this is a beer about “our hometown, our friends, and our history.” It’s a tribute to the moments spent outdoors, enjoying nature and good company.

The name itself, The Princess Wears Girlpants, reflects the brewery’s playful yet defiant approach to convention. It’s a nod to owning one’s identity and creating something that speaks to who they are—a Muskokan Saison, a term coined by Sawdust City to capture its regional and stylistic uniqueness. Available from March to August, this seasonal release is designed for sharing, encouraging drinkers to grab a can, a few glasses, and their closest friends.

Flavor Profile and Brewing Process

The Princess Wears Girlpants is a hazy golden ale that pours with a chunky, pure white head and leaves behind impressive lacing. Its aroma is a vibrant mix of fruity, citrusy hops and spicy, fruity yeast esters, with notes of tropical fruit, pear, lemon, cloves, and cotton candy. The flavor follows suit, balancing hoppy bitterness with Belgian-inspired complexity. Loaded with Ella, Galaxy, and Amarillo hops, the beer delivers a juicy citrus and tropical fruit character, complemented by a spicy clove backbone and a moderately dry, highly carbonated finish. At 9% ABV and 35 IBU, it’s a “huge” yet surprisingly drinkable beer, with the alcohol heat present but not overpowering.

Reviewers on platforms like BeerAdvocate and Untappd praise its complexity, with some noting its lean toward Tripel territory due to its light bitterness and lingering fruitiness. Others highlight the hop-forward nature, with Galaxy and Amarillo hops stealing the show, while Ella adds a distinctive twist. However, not all reviews are glowing—some find the bitterness more pronounced than expected or the Belgian character lacking, suggesting it feels more like an IPA than a traditional saison. Despite these critiques, the beer’s unique profile and bold execution make it a standout.

The brewing process reflects Sawdust City’s adventurous spirit. The beer began as a hoppy Belgian golden ale but evolved into a Muskokan Saison, a style the brewery defines on its own terms. The use of New Zealand and American hops, combined with Belgian yeast strains, creates a fusion of Old World and New World flavors. Over the years, Sawdust City has experimented with variations, such as The Princess Wears Girlpants Saison with Guava and The Princess & Girlpants Meet the ODB, a barrel-aged version with oak and funk notes, showcasing their willingness to push boundaries.

Cultural and Community Impact

The Princess Wears Girlpants is more than just a beer—it’s a celebration of Muskoka’s identity and Sawdust City’s commitment to community. The brewery, founded by Sam Corbeil and Rob Engman, draws heavily on the region’s pioneer spirit, and this beer embodies that ethos. It’s a reminder to appreciate the simple pleasures of life—friends, nature, and a well-crafted brew. The beer’s seasonal release aligns with Muskoka’s vibrant spring and summer, making it a staple at cottages, patios, and gatherings across Ontario.

Available at Sawdust City’s retail shop, online store, and select beer bars in Ontario, The Princess Wears Girlpants has become a fan favorite since its debut. Its return each year, as noted in a 2019 Canadian Beer News announcement, is a highlight of the brewery’s 52-week release schedule. The beer’s versatility also makes it a great pairing for a wide range of foods, from spicy dishes to creamy cheeses, further cementing its place in Ontario’s craft beer culture.

The beer has also inspired spin-offs and collaborations, such as The Princess Wears Hot Pants, a Belgian Blonde with a peppery twist, and Bizarro The Princess Wears Girlpants, a wild ale. These variations highlight Sawdust City’s innovative approach and willingness to experiment while staying true to the core identity of the original.

Why It Stands Out

In a crowded craft beer market, The Princess Wears Girlpants distinguishes itself through its bold flavors, unique style, and heartfelt story. It’s a beer that doesn’t aim to conform but instead creates its own category—a Muskokan Saison that’s as much about place and people as it is about taste. With an average rating of 3.7/5 on Untappd and 85/100 on BeerAdvocate, it’s clear that this beer resonates with many, even if it occasionally divides opinions due to its unconventional profile.

For those looking to experience Muskoka in a glass, The Princess Wears Girlpants is a must-try. It’s a testament to Sawdust City Brewing’s dedication to crafting beers that tell a story, challenge expectations, and bring people together. So, as the brewery suggests, grab a can, pour a few glasses, and toast to the friends and moments that make life special.

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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