Father Beer is Stepping Down as President, Continuing as Founder

Talk about an industry always in flux.

The Brewers Association, the trade organization that represents small and independent craft brewers in America, recently announced that its founder and president, Charlie Papazian is stepping down as POBA. (That’s President of the Brewers Association, inspired by POTUS.)

Here’s the quick rundown on Charlie Papazian’s credentials, in case you’re not familiar with the amazing man responsible for American craft beer as we know it:

  • Founder, the Brewers Association (BA)
  • Founder, the American Homebrewers Association (AHA)
  • Founder, Institute for Brewing Studies
  • Founder, Brewers Publications, a leading publisher of books on beer and brewing  (For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops; Malt: A Practical Guide from Field to Brew House; Water: A Comprehensive Guide for Brewers; and Yeast: The Practical Guide to Beer Fermentation among them)
  • Founder, the World Beer Cup (the most prestigious beer competition in the world)
  • Founder, the Great American Beer Festival, a major industry event that attracts 60,000 attendees annually
  • Founding publisher, Zymurgy magazine for homebrewers and the New Brewer, the flagship journal for small and independent craft brewers
  • Author, The Complete Joy of Homebrewing, the “hombrewer’s bible” (along with several subsequent editions and other books)

Charlie Papazian is basically the godfather of the U.S. brewing industry, if the godfather was more like Mr. Rogers. He lobbied for homebrewing before it was legal, started two magazines for homebrewers and independent craft brewers, wrote the book(s) that many brewers depended on to learn their craft, and launched the major beer associations and events that attract tens of thousands of brewers and brewing industry advocates today. Oh, and he’s also a nuclear engineer.

After 37 years at the BA’s helm, he’ll be transforming his role into “founder,” and plans to continue involvement in several craft beer industry programs, the BA said.

“He will continue to attend key Brewers Association and American Homebrewers Association events. He will also participate in other events in the U.S. and internationally, offering his perspectives on beer, brewing and its impact on social and business culture.”

He will also continue to contribute to both Zymurgy and New Brewer.

Like many of us who find ourselves wrapped up in this business and its ancillary community, Papazian is in it for the people.

“The tens of thousands of individual stories chronicling the success and joy that craft beer has brought to our lives inspires me. Ultimately it’s the people and their communities who have been and continue to be involved with beer who make our current beer world so special. I look forward to continued opportunities that will enhance the world of beer.”Charlie Papazian

Although I’ve not yet had the pleasure of meeting Mr. Papazian, I look forward to the possibility someday. I wish him the best in this new stage as an ever-growing presence and proponent of the craft beer industry.

Cheers,
BeerAffair

Featured image via the Brewers Association: “CHARLIE PAPAZIAN ADOPTS NEW ROLE AT BREWERS ASSOCIATION,” Jan. 2, 2016.

 

Drink Booze, Eat Cheese, Learn Things at Local Shops in Manhattan

TheCannibal_Interior_GabiPorter1

The Cannibal, 113 E 29th Street in Manhattan. (Photo by Gabi Porter)

Do you like booze? Do you like cheese? Have a moderate amount of expendable income? (I’m talking under a hundo here.)

Beer and cheese classes (and wine and cheese classes, and whiskey and cheese classes) are happening in New York all the time. Check out these easygoing, easily giftable eating/drinking events in December.  Continue reading

Ale Street News: The Rise of the Beer Web Series

Chris Bosh and Sam Calagione in That's Odd...Let's Drink It!

Chris Bosh and Sam Calagione in That’s Odd…Let’s Drink It!

The new issue of Ale Street News is out, which means I finally get to share my favorite feature of the year: The Rise of the Beer Web Series.

On assignment from Tony Forder, ASN editor, I had the opportunity to interview Sam Calagione, Dogfish Head Craft Brewery founder, about his new web series that launched recently on First We Feast: That’s Odd…Let’s Drink It!

The series opened a floodgate for me, as I discovered a number of beer series across the Internet of Beer landscape: Craftwerk by Munchies (Vice); the Beer Diaries by the eponymous Beer Diaries TV; Beer Artisan by the Foodable Web TV Network. As these series continue to surface, and as beer shows begin to rise in popularity in general, an important set of questions begins to emerge:

  1. Why are beer shows being produced online instead of on TV?
  2. Can a beer show simultaneously appeal to beer experts and beginners?
  3. What will Sam Calagione do next?

Find out on Page 13 of the latest ASN issue, Vol. 24—No. 6: Craft Beer Gone Crazy. Pick one up in a craft beer bar near you—or click here.

Cheers,
BeerAffair

Tipsy Turkey and Cranbeery Relish: Cooking With Beer on Thanksgiving

Photo by the Beer Bitty.

Photo via BeerBitty.com: Roasted Brussels Sprouts and Butternut Squash tossed in a Warm Bacon and Brown Ale Vinaigrette with Sage and Toasted Pecans.

It’s Thanksgiving week, which means a barrage of recipes and relatives are probably vying for your attention and food coma threshold. To make it a little easier on you, I’ve gone through ladle-loads of beer and food recipes from all around the web and reduced it down to five easy ways to infuse your food with craft brews.

Swap out your usual side dish or soggy vegetable mush with the same dish, only better—because it has beer in it, and making it isn’t any harder than without beer. In fact, it’ll probably be easier because you’ll be enjoying it more while you sip on some extra brew. It’s a win-win. 

With recipes from some of the best beer and food resources—like the Brewers Association’s  Cooking with Beer Recipes (with insider tips from  Julia Herz, Brewers Association craft beer program director and CraftBeer.com publisher), Brooklyn Brew Shop’s Spent Grain Chef, and the Beer Bitty—you won’t regret giving these a try.

Go HAM on 5 Beer-Infused Thanksgiving Recipes  > 

Check them out in my latest beer school feature for Rally by Eventbrite.

 

Featured Image: Chestnut Brown Ale Stuffing by Brooklyn Brew Shop.

Midtown Manhattan’s New Beer Haven, Haymaker, Puts Chelsea on the Map of Craft Curated Taps

Tristan Colegrove, bar manager and David Smith, owner (Jeff Anzulewicz, partner, not pictured) at Haymaker

Yes, there are great beer bars Midtown Manhattan like Pony Bar, the Ginger Man and the Cannibal. But the strange pocket that is upper-middle-Chelsea-near-Penn Station, laden with overpriced Irish pubs, sub-par barbecue and the double-whammy of commuter and tourist crowds, is not exactly an area I recommend venturing to. That is, until now.

Haymaker Bar and Kitchen is a gastropub that recently opened on W 29th Street (by 8th Avenue). At first glance, it’s nothing out of the ordinary: hard wood floors; bar stools; booths; a few anybodies scattered at the bar (in other words, no identifiable hipsters or business men). Sleek, simple, and calm. But feast your eyes on the beer menu and that perception starts to change.

Tristan Colegrove, bar manager and fresh beer aficionado, excitedly curates a list of hard-to-find, hard-to-pass up American craft brews, with a focus on IPAs, dry-hopped sours and saisons—largely the fetishized, though not to a fault—the menu is varied and accessible (and the atmosphere unpretentious) enough to please any beer nerd and convince any newbie. Some approachable options geared toward normal people and happy hour include Southern Tier pilsner and Finback, but in general, Colegrove said, “I want to sell awesome beer. I want to sell the best beer ever.”  Continue reading

Chatting With Sam Calagione – Craft Beer, Overripe Tomatoes and Controlling Your Destiny

Cheersing Sam Calagione with two of Dogfish Head's latest off-centerd ales.

Cheersing Sam Calagione with two of Dogfish Head’s latest off-centerd ales.

Last week, I had the pleasure of interviewing Sam Calagione, my personal idol and founder and president of Dogfish Head Craft Brewery, at the premiere of his new web series on First We Feast: “That’s Odd, Let’s Drink It.”

The show, created in collaboration between Dogfish Head and First We Feast parent company, Complex Media, calls together craft beer lovers and pop culture buffs to watch Calagione brew crazy beers with some of his idols, following escapades with unique and unusual ingredients inspired by industries spanning cooking to hip hop.

At the event, which was held at Eataly’s rooftop restaurant and microbrewery, Birreria on Wednesday, Sam ordered me a glass of the show’s debut beer and we talked idols, the importance of creative collaboration, and how to turn rotten fruit into delicious, refreshing beer. Here’s what I learned. Continue reading

#WomanCrushWednesday: Sonya Giacobbe

Sonya Giacobbe and Cat Wolinski at the Village Voice Brooklyn Pour festival, Sept. 2014.

Sonya Giacobbe and Cat Wolinski cheesin’ at the Village Voice Brooklyn Pour beer festival, Sept. 2014.

#WCW: Sonya Giacobbe

Beer Cred:

Sonya Giacobbe is the better half of KelSo, a Brooklyn-based beer company that launched in 2006 with Kelly Taylor, husband and overseer of the Heartland Brewery restaurant group (the “Kel”) and Giacobbe (the “So”) at the helm.

Recently, KelSo was awarded the Brooklyn-Made Gold Certification from the Brooklyn Chamber of Commerce for producing local ales and lagers that meet the Gold qualifications of being headquartered in Brooklyn, staffed in Brooklyn and most-if-not-all made in Brooklyn. The Clinton Hill-based beer company’s products (KelSo Pilsner, KelSo Nut Brown Lager) are now available on draft and in cans up and down the East Coast from Philadelphia, Penn. to New London, Conn.

Along with co-running the KelSo show, Sonya previously served as director of the Simon & Schuster and Machete Speakers Bureaus of the Greater Talent Network.

Well Said: 

“You don’t need to push the envelope to make a memorable beer. I want to be able to have two beers with dinner and still be able to give my kids a bath.” — KelSo of Brooklyn, Josh Bernstein, Edible Brooklyn Spring 2011: Issue No. 21 

Cheers to that, Sonya!
– Beer Affair

Take a Tour of the ‘Bestest’ Beer Bars and Brewpubs in Greenpoint

A single malt and single hop (SMaSH) pint at Dirck the Norseman.

A single malt and single hop (SMaSH) pint awaits live music and schnitzel at Dirck the Norseman.

Orr Shtuhl is a director of user experience at a web design agency, Blenderbox, a cheese pairing instructor at Bedford Cheese Shop and Murray’s Cheese, and a resident of Brooklyn. Why do you need to know this? Because he’s also a beer expert, and he wants to give you “the bestest” tour of bars and brewpubs in what he believes to be New York’s supreme neighborhood for beer: Greenpoint.

When Shtuhl decided to launch The Bestest, the name for his craft beer touring company that will begin tours in November, he had locals’ interests in mind.

“[Greenpoint] is the best neighborhood for beer in New York right now,” says Shtuhl, who lives and works in the neighborhood, and plans to give tours on the side. “It has everything that’s good about beer in New York right now, and it’s still largely undiscovered. There are two brewpubs here within walking distance from each other—that’s insane!” Continue reading