Uncategorized

Anderson Valley Brewing is the first brewery in America to have our own 18-hole disc golf course. It’s no secret they share a passion for brewing excellence and a love for the sport of disc golf. So, it was only a matter of time before they would craft a beer to celebrate the two.  Brewed with Chinook and Columbus then heavily dry-hopped with Citra and New Zealand Ekuanot, Hop Hyzer is juicy pale ale bursting with tropical fruit aromas and citrus flavors with a clean and mellow bitterness. And at only 4.9%, it’s the perfect beer to complement a casual round with friends or a weekly doubles match. Tee one up and you’ll see what they are talking about.

Anderson Valley Brewing Company has been a long-time supporter of the sport through disc golf-themed promotions, regional tournament sponsorships such as the San Francisco Safari, and hosting the Annual Legendary Boontfling held each August here in Boonville, CA. We’re excited to see disc golf become one of the fastest growing sports in the world and will continue to support it for years to come.

FOOD & CHEESE PAIRINGS:
Farmhouse cheddar, Buffalo Wings, Chicken Vindaloo

ALC/VOL:
4.9%

BITTERNESS:
40 IBU

MALTS:
Pale Two-Row, Wheat, Oats

HOPS:
Chinook, Columbus, Citra, Ekuanot

History of Anderson Valley Brewing
Anderson Valley Brewing Company was founded on December 26th, 1987 in the town of Boonville, CA. In the beginning, we brewed out of a modest 10-barrel brewhouse located in the lower level of our original brewpub, The Buckhorn Saloon. At the time, we were one of only 20 craft breweries in the country and have long been considered one of the pioneers of the craft beer industry.

By 1996, the demand for our award winning ales exceeded the capacity of our 10-barrel brewery, so we started construction on our current facility at the corner of Highways 128 and 253, just one mile down the road from the Buckhorn Saloon. Surrounded by rolling hills peppered with century-old oaks to the west and towering redwood forests to the east, our 26-acre property houses a 100-barrel brewhouse, tasting room, beer garden, and is home to the first 18-hole disc golf course ever to be built at a brewery.

Boulder, Colorado—The Brewers Association (BA)—the not-for-profit trade group dedicated to promoting and protecting America’s small and independent craft brewers—today released its Beer Style Guidelines for 2018. Reviewed and revised annually by the BA, these guidelines serve as a model resource for brewers, beer judges and competition organizers, and celebrate the great diversity of beer around the world.

Hundreds of revisions, edits, format changes and additions were made to this year’s guidelines, including updates to existing beer styles and the creation of new categories. Updates of note include:

• Juicy or Hazy Ale Styles: The addition of this trio of styles include representation of what may be referred to as New England IPAs or West Coast Hazy IPAs. The styles will be identified in the guidelines and Brewers Association competitions as “Juicy or Hazy Pale Ale,” “Juicy or Hazy IPA” and “Juicy or Hazy Double IPA.”
• Contemporary American-Style Pilsener: The addition of this new category addresses marketplace expansion and provides space for sessionable craft brew lager beers with higher hop aroma than found in pre-prohibition style beers.
• Classic Australian-Style Pale Ale and Australian-Style Pale Ale: This split from one to two Australian-Style Pale Ale categories reflects tremendous diversity in the Australian craft beer market and authoritative input from the technical committee of the Independent Brewers Association. Classic Australian-Style Pale Ale can run slightly darker and typically exhibits relatively lower hop aroma. The Australian-Style Pale Ale category provides ample room for a range of somewhat paler, more hop aroma- and flavor-forward beers being produced today by hundreds of breweries in Australia.
• Gose and Contemporary Gose: Predominantly technical tweaks were made to create more differentiation between these two categories.

The Brewers Association’s Beer Style Guidelines reflect, as much as possible, historical significance, authenticity or a high profile in the current commercial beer market. The addition of a style or the modification of an existing one is not undertaken lightly and is the product of research, analysis, consultation and consideration of market actualities, and may take place over a period of time. Another factor considered is that current commercial examples do not always fit well into the historical record, and instead represent a modern version of the style.

To help inform the creation of the new Juicy and Hazy categories, a wide variety of beers that were thought to represent or approach this style were sought and tasted.

“What we discovered and verified was that there was a wide range of alcohol content for what was being perceived in the public as just one style,” said Charlie Papazian, chief of the BA Beer Style Guidelines since 1979, and founder and past president, Brewers Association. “After evaluating appearance, aroma, bitterness, hop characters, mouthfeel and overall balance these beers gave a consistent impression that helped frame the Brewers Association’s inaugural guidelines for three styles of Juicy Hazy ales.”

“The Brewers Association Beer Style Guidelines, led by Charlie Papazian for the past 30+ years, are a trusted resource for the brewing industry worldwide,” said Chris Swersey, competition manager, Brewers Association. “The guidelines have fostered a lexicon that has allowed the community of drinkers and brewers to talk about beer and celebrate beer across diverse cultures, around the world.”

The 2018 Beer Style Guidelines are available for download Here

Note: New styles will take effect for the 2018 Great American Beer Festival® competition. Suggestions for adding or updating a beer style guideline may be submitted online at BrewersAssociation.org.

About the Brewers Association
The Brewers Association (BA) is the not-for-profit trade association dedicated to small and independent American brewers, their beers and the community of brewing enthusiasts. The BA represents 4,000-plus U.S. breweries. The BA’s independent craft brewer seal is a widely adopted symbol that differentiates beers by small and independent craft brewers. The BA organizes events including the World Beer Cup℠, Great American Beer Festival®, Craft Brewers Conference & BrewExpo America®, SAVOR℠: An American Craft Beer & Food Experience, Homebrew Con, National Homebrew Competition and American Craft Beer Week®. The BA publishes The New Brewer® magazine, and Brewers Publications™ is the leading publisher of brewing literature in the U.S. Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com.

In May 2016, 24/7 Wall Street came out with a ranking of America’s drunkest cities. The list is based on self-reported drinking rates among adults in 381 metropolitan areas across the country. That data was then aggregated with county level data from a Robert Wood Johnson Foundation and University of Wisconsin Population Health Institute joint program, called County Health Rankings & Roadmaps. These are the results(Click Here for full listing and story: CBS News)
1. Appleton, Wisconsin
2. Oshkosh-Neenah, Wisconsin
3. Green Bay, Wisconsin
4. Madison, Wisconsin
5. Fargo, North Dakota
6. La Crosse – Onalaska, Wisconsin
7. Fond du Lac, Wisconsin
8. Ames, Iowa
9. Eau Claire, Wisconsin
10. Mankato-North Mankato, Minnesota
11. Wausau, Wisconsin
12. Sheboygan, Wisconsin
13. Missoula, Montana
14. Grand Forks, North Dakota
15. Racine, Wisconsin
16. Janesville-Beloit, Wisconsin
17. Milwaukee-Waukesha-West Allis, Wisconsin
18. Lincoln, Nebraska
19. Iowa City, Iowa
20. Corvallis, Oregon

McGuire’s Irish Pub – Pensacola, FL
McGuire’s Irish Pub first opened in 1977 as a small neighborhood pub in a shopping center. McGuire cooked and tended bar and Molly waited tables and greeted customers. When Molly made her first tip -one dollar- she tacked it to the back bar for good luck. Friends of the pub added to the collection and it soon became tradition. Today you will see over 1 million one dollar bills hanging from the ceiling throughout the Pub, all of which have been signed by Irishmen of all nationalities.  In 1982 McGuire’s moved to its current location, Pensacola’s original 1927 Old Firehouse. The old “firehouse” look has become a true landmark, and inside the pub, a turn-of-the-century, New York Irish Saloon theme reigns. Guests are often in “awe” as they pass through the theme-oriented rooms at McGuire’s. Whether it’s the Pipers Den, Notre Dame Room, The Irish Links Room or the Ruprecht O’Tolf Wine Cellar, McGuire’s Irish Pub is a 400-seat, 20,000 square foot landmark with a staff of over 200 warm and friendly faces.
McGuire’s Brewery
McGuire’s offers fine Ale’s, Porters and Stouts brewed on premise in our traditional oak and copper brewery. Nature and the old-time know-how of a masterbrewer get the job done here. They brew with only the finest malted barley, imported hops, and McGuire’s very own house yeast.

Mcguire’s currently brew five regular beers and a rotating seasonal.  Their regular line up includes McGuire’s Light Ale, McGuire’s Irish Red Ale, McGuire’s Porter and McGuire’s Irish Stout. Our seasonal selections include Scotch Ale, Honey Wheat, Wild Irish Raspberry Wheat, Belgian Ale, India Pale Ale, Hefeweizen, Extra Special Bitter Altbier and Christmas Ale; just to name a few. They also make a very popular root beer served draft, right out of the keg.

Stop in for a tour of the brewery during your next visit. Mcguire’s brewmasters, Mike at McGuire’s in Pensacola or Gary or Tom at McGuire’s of Destin will gladly show you around and answer your questions. If you are a homebrewer, you may take some of  their yeast with you to try on your next batch. You can reach their brewmasters by phone at (850) 433-6789 in Pensacola and (850) 650-0000 in Destin.

St. Patrick’s Day by the Numbers
13 Million pints of Guiness will be consumed worldwid on St. Patrick’s Day
60% of Americans plan to celebrate St. Patrick’s Day
$5.9billion will be spent of St. Patrick’s Day
$40 is the average amount a St. Patrick’s partiers will spend
45 pounds of dye is used to turn the Chicago River Green
1962 was the first year the Chicago River was dyed green
$1.3 million is the market value of a leprechaun’s pot of gold contain 1,000 1 ounce coins.
4th-St. Patrick’s Days rank amoung the most popular drinking days.
16 cities in the United States are named Dublin.
1737 – The year of the first St. Patrick’s Day parade held in Boston not Ireland

The Brewers Association released its annual list of the Top 50 U.S. craft brewing companies Wednesday. The Top 50 list is compiled based on beer sales by volume in 2017.

“In an increasingly competitive and mature marketplace, these brewing companies continue to lead and pave the path for small and independent craft brewers,” says Bart Watson, chief economist at the Brewers Association.

The Brewers Association (BA), publishers of CraftBeer.com, is the not-for-profit trade group representing small and independent craft brewers. The BA board of directors is the body that sets the definition of a craft brewer.

Small – Annual production of 6 million barrels of beer or less (approximately 3 percent of U.S. annual sales). Beer production is attributed to the rules of alternating proprietorships.

Independent – Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by a beverage alcohol industry member that is not itself a craft brewer.

Traditional – A brewer that has a majority of its total beverage alcohol volume in beers whose flavor derives from traditional or innovative brewing ingredients and their fermentation. Flavored malt beverages (FMBs) are not considered beers.

In June 2017, the BA released the independent craft brewer seal to help beer lovers recognize which brewers fit the craft definition. More than 3,000 breweries have adopted the logo in eight months. Look for the seal — an upside-down beer bottle — on packaging, labels, tap handles at more in breweries and at the grocery store.

Here’s a full look at the Top 50 U.S. craft brewing companies. And before you go sounding off in the comment section, this fact bears repeating: the Top 50 list is solely based on beer sales by volume — this list doesn’t rank breweries by ratings.

Emil Clemens Horst was once the world’s largest hop grower, cultivating more acres of hops than anyone else at the time. Hops, a key ingredient in brewing beer, require very specific growing conditions, typically thriving in nutrient-rich floodplains near rivers. One of Horst’s earliest and most successful hop farms was located along the American River in Sacramento—on the site now known as Campus Commons.

Horst played a pivotal role in transforming hop production with a patented mechanical separator that streamlined the harvesting process by efficiently removing the hops from the vines and leaves. Although the invention is credited to Horst, it was actually developed by his son-in-law.

A historic film produced between 1900 and 1910 captures the hop harvesting process and the journey of the product to market. Originally stored in a Thomas A. Edison-branded 35mm nitrate film canister, the film was initially thought to be one of California’s earliest commercial motion pictures. Upon closer inspection, the reel turned out to be a reversal copy consisting of three distinct segments.

The first portion features the hop separator operating on Horst’s Campus Commons ranch. The second shows hop fields that may be located in Hopland, California, or possibly Oregon. The final segment documents the weighing and transport of baled hops by the Oregon Railway and Navigation Company, likely near Portland, Oregon.

When the film underwent restoration, technicians speculated that parts of it could have been shot as early as 1908, possibly by Harold J. McCurry. Editing and compilation may have been handled by the Weister Motion Picture Manufacturing Company of Portland, Oregon. Historical records from the Oregon Historical Society indicate that Weister was only active in 1911 and 1912.

Information and video provided by the Center for Sacramento History, and thanks to Jay Brooks for showing me this film exists.

 

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

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

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

 

History of Strong Scottish Ales

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

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

Top 10 Beers in America – Ales  Lagers  Specialty  Barrel Aged

 

Top 10 Imperial Red Ales

This Top Ten Imperial Red list is from the results of the U.S. Open Beer Championship, Great American Beer Festival, and World Beer Cup. Imperial Red Ales are deep amber to dark copper/reddish brown. May exhibit a small amount of chill haze at cold temperatures. Fruity-ester aroma is medium. Hop aroma is intense, arising from any variety of hops. Medium to high caramel malt character is present. Hop flavor is intense, but balanced with other beer characters. May use any variety of hops. Hop bitterness is intense. Alcohol content is very high and of notable character. Complex alcohol flavors may be evident. Body is full. ABV: 8.0%-10.6%. IBU: 55-85

1. Paradocs Red IIPA – Raised Grain Brewing Co. – Wisconsin
2. Knuckle Sandwich – Bootlegger’s Brewery – California
3. Screaming Hand Imperial Amber – Strike Brewing – California
4. Wreak Havoc – Bootstrap Brewing – Colorado
5. reDANKulous – Backstage Series – Founders Brewing – Michigan
6. Nugget Nectar – Tröegs Brewing Company – Pennsylvania
7. Hop Head Red Ale – Green Flash Brewing – California
8. Lucky 13 Mondo Large Red Ale – Lagunitas Brewing – California
9. Hog Heaven: Imperial Red IPA – Avery Brewing – Colorado
10. G’Knight Imperial Red Ale – Oskar Blues Brewery – Colorado

 

History of Imperial Red Ales

The Imperial Red Ale, a bold and hoppy beer style, emerged in the late 20th century as part of the American craft beer revolution. Its roots trace back to the West Coast, where brewers began experimenting with traditional amber and red ales, amplifying their malt sweetness, hop bitterness, and alcohol content to create a more robust version. Inspired by the assertive flavors of Imperial IPAs, the Imperial Red Ale combined the caramel and toffee notes of red ales with intense hop profiles, often featuring citrus, pine, or resinous characteristics from American hop varieties like Cascade or Centennial. By the 1990s, breweries like Rogue Ales and Lagunitas were producing early examples, such as Rogue’s Red Fox and Lagunitas’ Imperial Red, which helped define the style’s signature balance of rich malt depth and aggressive hoppiness, appealing to a growing audience of craft beer enthusiasts seeking bigger, bolder flavors.

As the craft beer movement expanded in the 2000s, Imperial Red Ales gained wider popularity, with breweries across the United States putting their own spin on the style. The beer’s deep ruby hue, derived from specialty malts like crystal or Munich, became a hallmark, while its alcohol content, typically ranging from 7.5% to 10% ABV, positioned it as a sipping beer for bold palates. Regional variations emerged, with some brewers leaning into sweeter, malt-forward profiles and others emphasizing hop-driven bitterness or experimenting with barrel aging to add complexity. The style’s versatility made it a favorite at beer festivals and taprooms, though its intensity meant it remained a niche compared to lighter, more accessible beers. Today, Imperial Red Ales continue to thrive in the craft beer scene, celebrated for their vibrant color, layered flavors, and ability to bridge the gap between malt lovers and hop heads.

Top 10 Beers in America – Ales  Lagers  Specialty  Barrel Aged