Spruce tips are certainly not the first ingredient that comes to mind when thinking about brewing. Although with the growth of extreme brewing, I’ve heard of and tried more beers that use this subtle flavoring. The latest example I was lucky enough to stumble upon at my local packie is Green warden from Bidder ford, Maine’s Banded Horn Brewing Company.
According to founder Ian McConnell, the name draws from the high fantasy element suggested by the overall brand identity. “I had originally envisioned the Green warden as an elf-like creature who protects the northern forest,” he says.
This story is from the #127 (August 2017) edition of BeerAdvocate magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the #127 (August 2017) edition of BeerAdvocate magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
Drinking Undercover
It all has an air of film noir: You enter the brewery tasting room, order a beer, and settle in. Inconspicuously, you note everything that’s going on around you: how the beer is poured, how the glassware is handled, how you and others are treated by the staff.
Tree Beer Brewing With Wafer Ash
Throughout brewing history, fermented beverages have used native ingredients. Plentiful and readily available, honey, dates, corn, as well as various herbs and spices often appeared in the recipes of historic or ancient beers. In much of Northern Europe, grog, Gruit, mead, and Braggot were commonplace before the German Reinheitsgebot, or purity law, of 1516 was instituted specifying that beer should contain nothing more than barley, yeast, hops, and water.
Lord Of The Barflies
Beechwood-aged Bourbon County Stout. Goose Island Light. A Shocktop-Honker’s Ale mash-up.
Morgan Alexander Founder And Brewmaster, Tacoma Brewing Company
Tacoma Brewing Company was born as a side project out of a Tacoma, Wash., coffee shop, where owner Morgan Alexander sold his ales alongside his coffee. After 5 years of running the brewery like a commercialized homebrew venture and sweating out 10-gallon batches, Alexander moved into a new, larger space in May 2017. From the city’s historic Brewery District, he now has the fermentation capacity to satisfy demand for his bold, flavorful IPAs, and the elbow room to brew more of his sought-after Stouts and barrel-aged ales. “It’s definitely a labor of love,” says Alexander. “I like a good challenge. I’m stubborn. I don’t like giving up. For me, this has been all about the journey, and the people you meet along the way.”
Living Beer Styles And The Death Of William Younger's XXP
Coming across a beer I once drank in the records of a brewing archive sends a frisson down my spine, almost as strong as the first time I heard Hawkwind’s “Silver Machine” on Top of the Pops. XXP is one of those rare beers.
Not (Just) For Tourists
Patagonia’s Beer Boom.
ODD13 Brewing
Every good comic book character needs an origin story, and the one for our hero, Codename: Superfan, begins a few years back, not in Gotham but in Portland, Maine.
Wort's Weird Journey
Following Beer’s Sometimes Unpredictable Path From Grain to Glass.
Laura Boada
Founder & brewmaster, Zambo Creek Microcervecería.
A Festive Shift
Why Beer Events Are Moving Beyond the One-Size-Fits-All Model.
