1. North American Organic Brewers Festival back with new dates!

    April 27, 2015 by Dukester

    This is by far one of my favorite festivals of the year.  The quality of the beer, the live music, the family friendly nature of the festival and the accessibility both via bicycle and mass transit really make this a must attend Portland beer festival.

    This year, the festival will move to August 13th – 16th to avoid a conflict with another festival that moved their dates to NAOBF’s traditional timeframe.  On the upside, the opportunity for beautiful Oregon summer weather just increased by an order of magnitude which should hopefully make for better attendance for NAOBF.
    Details below:

     

    North American Organic Brewers Festival

    announces new dates and adds import bottle garden

    PORTLAND, ORE – April 23, 2015 – The world’s only organic brewers festival, the North American Organic Brewers Festival will celebrate its 11th years with a new date: the event has moved away from its traditional June weekend to August 13 through 16 at Overlook Park in North Portland. Event hours are Noon to 9pm Thursday through Saturday and Noon to 5pm Sunday.

    “Another beer promoter chose to move his Portland beer festival to our June date,” explained event founder Craig Nicholls. “Since we share the same pool of volunteers, and in many cases attendees, we opted for another date to benefit both events. The good news is August gives us a much better chance of drier summer weather!”

    The NAOBF encourages brewers and beer lovers to “Drink Organic, Save the Planet, One Beer at a Time.” Designed to raise awareness about organic beer and sustainable living, the festival serves up 50 organic beers and ciders from more than 30 different breweries. Some of the breweries are certified organic, but most brew a one-off organic batch just for the event. Styles run the gamut from Ambers to Belgians to Wild Ales, with a bit of everything in-between. (A complete list of participating breweries in included at the bottom of this release.) The event also offers live local music, organic food and sustainability-oriented vendors and non-profits in a beautiful park setting.

    This year’s event will also feature an exceedingly rare opportunity to sample draft beer from Pinkus, the world’s first certified organic brewery. Along with Pinkus Ur-Pils and Münster Alt on draft, the festival is introducing the Merchant du Vin Organic Bottle Garden, featuring 11 bottled beers and cider from Pinkus in Germany and Samuel Smith’s from Yorkshire, England.

    “When Samuel Smith’s opened in 1758 and Pinkus in 1816, chemical fertilizers and pesticides didn’t exist – all beer was organic,” stated Tom Bowers, district manager at Merchant du Vin. “Viewing the beer world from this historic perspective, these brewers chose to become the trailblazers of organic brewing for the modern era. By including Samuel Smith’s and Pinkus in this year’s festival, NAOBF has expanded the opportunity for festival goers to not only experience amazing beers from the world’s original organic brewers, but to taste history.”

    Admission into the NAOBF is free. The purchase of a $7 reusable, compostable cornstarch cup is required for tasting beer, as are tokens, which sell for $1 apiece. A full cup of beer costs four tokens and a taste costs one token; select beers and ciders may cost double tokens. Patrons receive an extra token with a validated Tri-Met ticket or a ticket from the Hopworks Bike Corral (limit one extra per person).

    The NAOBF is a family friendly event, and minors are welcome with parents. A kids area offers art activities, face painting and a root beer garden with complimentary Crater Lake Root Beer for minors (and designated drivers). 

    The NAOBF is known as the most earth-friendly beer festival on the planet. Festival attendees sample beer from reusable and compostable cornstarch cups made from domestically grown corn by a zero-waste, solar-powered company. Electricity needs are met with biodiesel generators. Volunteers receive organic cotton t-shirts (returning volunteers can wear past T shirts and get extra tokens instead). Food vendors are required to employ sustainable practices, and onsite composting and recycling stations are provided for festival waste and are supervised by recycling czars.

    The NAOBF encourages responsible drinking and urges patrons to take advantage of the MAX Light Rail; the Yellow Line Overlook Park Station is adjacent to the festival. Attendees can also take advantage of the Hopworks Bike Corral, where volunteers watch over bikes for free (donations are appreciated and support the BC to Baja Bicycle Odyssey).

    Why brew organic? Today’s agriculture relies heavily on chemicals and often causes erosion and depletion of soil nutrients through loss of biomass. Organic farming is a growing industry that reduces erosion, pollution, and water shortages by using natural methods to fertilize crops and to fight pests and disease. A well-established organic farm can often produce higher yields than a conventional farm. Organic farming is typically more labor intensive and provides more agricultural jobs per acre than conventional farming. Workers on organic farms are also safe from the health hazards of working with pesticides and herbicides. Using organic ingredients to make beer produces a beer with the highest possible purity and also supports the small but growing industry of organic farming.


    For more information about the NAOBF, visit naobf.org.

    This year’s participating breweries include:

    13 Virtues Brewing Co.
    Agrarian Ales
    Alameda Brewing Company
    Beau’s All Natural Brewing Co
    Bison Organic Beer
    Coin Toss Brewing
    Eel River Brewing
    Falling Sky Brewing
    Finnriver Farm & Cidery
    Fish Brewing Company
    Fort George Brewery
    FOTM Brewing Co
    Gilgamesh Brewing
    Hopworks Urban Brewery
    Kells Brew Pub
    Lakefront Brewery, Inc
    Lompoc Brewing
    Loowit Brewing Company
    McMenamins Concordia
    McMenamins Crystal
    McMenamins Cornelius Pass Roadhouse
    McMenamins Edgefield
    Natian Brewery
    Nectar Creek Mead
    Ordnance
    Pinkus
    PINTS Urban Brewery
    Reverend Nat’s Hard Cider
    Riverbend Brewing
    Samuel Smith’s
    Thirsty Bear Brewing Co.
    Two Kilts Brewing Co.
    Uinta Brewing Company
    Vagabond Brewing
    Viking Braggot Company
    Widmer Brothers Brewing


  2. Beer Bloggers Conference 2014. Day Two.

    September 6, 2014 by Dukester

    After our adventure the previous night with A Plus Limos, it was time to get into the official start of the 2014 Beer Bloggers Conference.  While the day was short, smartly starting at Noon to allow everyone plenty of time to recover from either the official Pre-Conference excursion or whatever entertainments folks had scheduled for themselves, it was time to get to work.

    The conference kicked off with registration and a luncheon hosted by the Reyes Beverage Group.  A great lunch and a good hour and half to meander amongst the crowd and reconnect with old friends and new.  As befits a conference of this sort, many tasty beers were pulled out and shared during the first hour and a half.

    From the luncheon, we moved on to the Trade Show, hosted a short walk from our location where we were treated to a great variety of sponsors, hosts and participants.  The list is too long to name them all, but some of the best in the house were Warsteiner, Stone, Firestone Walker, Craft Beer Hound, Goose Island, Sucuri, WordPress, Uber, Karl Strauss and many, many others.  Schwag was abundant, and gobbled up by all in attendance and I managed to score a sweet bottle opener trailer hitch from Craft Beer Hound (and by score, I mean I paid for it).  Probably my favorite thing I picked up at the conference (next to a bottle of rare beer from one of my favorite breweries which I will talk about in a later post).

    Once the Trade Show was over, it was time to move back to the conference hall for the kick off with Julia Herz from the Brewers Association/CraftBeer.com.  I always look forward to listening to Julia talk as she is to my mind, one of the best and most passionate advocate for the craft brewing industry.  The main gist of her message was to advocate to, and educate those that are interested in craft beer and not alienate.  It’s something that you don’t think you need to hear or be told twice, but it’s funny how often this message gets lost, and I am glad to be reminded of it often, especially how it fits in to my job and one of the things I love most.  If you have never had the opportunity the hear Julia speak, trust me when I say, once she is done, you will charge forward on your steed of choice and be inspired to preach the craft beer gospel.  And do so in a balanced, respectful way.  In light of some of the BA’s past missteps in communicating their message, I think they are finally finding the right path and the right message.  There is still some work to be done, but the message has come a long way in the last couple of years.

    Following Julia was a panel of the craft beer cognoscenti from the San Diego brewing scene.  Specifically, Tomme Arthur from Lost Abbey, Chuck Silva of Green Flash and Peter Zien of AleSmith Brewing Company.  A very informative history of the San Diego brewing scene of the last 20 plus years and the extraordinary amount of collaboration and support that existed and still exists to this day in the San Diego brewing scene.

    The next panel was a panel that has existed in some form or another for every year that I have attend.  The topic? “Working Together: Bloggers and Beer Brands.”  Never boring, never short on insight, and always a good learning experience.  Each year we have heard a different perspective from an always changing panel of bloggers and representatives from different breweries.

    Following the last panel, it was time to board the busses and head to Karl Strauss for dinner.  Karl Strauss is a brewery that is in an unlikely location for success, yet successful they are, located just off I-5 in an industrial area, and interestingly enough practically next door to an AB-InBev office.  We had the opportunity to sample a number of their beers, enjoy some straight up legit street tacos and listen to their CEO tell the story of their brewery and how they should have never been successful with the obstacles they faced, and yet, still were very successful naturally as the result of a lot of hard work and blood sweet and tears.  We enjoyed a wonderful tour of their brewery, sampled some really good rare beers and then it was off back to the conference hotel for a nightcap party hosted by Lagunitas Brewing.

    Things got really interesting from here on out and very entertaining to say the least. Including more beers, a green screen against which to film your own “Couch Tripping” video (here is Mike Besser’s version on BrewDad.com) and a great band.  Things got fuzzy for me at this point so I won’t try to relay specifics, but between the beers being poured, the green screen “Couch Tripping” set up and the long day we already had, I was certainly in a happy place.  Add in to that my friends I only get to see once a year, that by itself was worth the price of admission.  I decided early on that discretion was the better part of valor and headed back to the room I shared with a bunch of good friends to get a good nights sleep and be ready for the following day.

    More on day three to come……

    A few pictures below.  Sorry, I wasn’t quite on my picture taking game the first official day of the conference.

     


  3. Beer Bloggers Conference 2014. Day One.

    August 29, 2014 by Dukester

    This is my fourth year attending the Beer Bloggers Conference and it is an event I really look forward to.  It’s a great opportunity to meet people in the Craft Beer industry, allied trades, and of course those behind the beer blogs that many of you, including myself, read.  It is a wonderful opportunity to network with people inside and outside of the industry, hone your social media and blogging chops, and experience some amazing breweries and their beers, many of which can be difficult, if not impossible to find outside of the conference.

    This years conference was held in the California craft beer mecca of San Diego and it most certainly did not disappoint. The Beer Bloggers Conference (I’ll refer to it as BBC14 from here on out) typically starts off with a pre-conference excursion prior to the official start of the conference that consists of a tour of a number of fantastic breweries aboard a bus that starts at geographical point some distance from the actual conference location.  This years tour started in Los Angeles and wound it’s way down to San Diego.  Unlike previous years, I didn’t attend the pre-conference excursion, but you can find a link to the description and itinerary here.

    Instead of attending the pre-con excursion, I choose instead to head directly to San Diego for a tour of San Diego breweries sponsored by A Plus Limos.  This is a new venture for them, and, as this was their first tour, they were looking for our input to help them refine their product (see disclosure notice at the end of this post).

    As luck would have it, I was delayed getting to San Diego by a broken airplane departing Seattle and had the join the tour about half way through, so I missed the first few stops and joined up with the gang at AleSmith Brewing Company located just north of Miramar Airstation (Top Gun) thanks to the always impressive Uber.

    Stops prior to my arrival included Societe Brewing Company and White Labs. While at AleSmith, I had the opportunity to try samples of their Sorachi Ace Dry Hopped IPA, 2013 Speedway Stout aged in bourbon barrels and Speedway Stout brewed with Vietnamese coffee.  No surprise that they were all stellar but the Speedway Stout with Vietnamese coffee was the stand out for me.   I also had the opportunity to chat with General Manager George Allen about AleSmith’s operation and ongoing projects, growth, and distribution challenges.  No secret that I love talking shop so it was a blast getting a few minutes of his time on a very busy evening in the tasting room.

    Next stop was Council Brewing which was a short distance away from AleSmith.  Council is a small three barrel nano brewery located in an industrial warehouse area.  They have a lovely wide open tasting room that shares space with their small brewhouse with 12 of their brews on tap.  I grabbed a tasting flight of five of their beers, all very solid with the stand outs for me being their Pirate’s Breakfast (an Imperial Oatmeal Stout) and their Quorum IPA brewed with Jarrylo hops, which was new to me.  Great brewery, very nice people, and solid beers with a bright future ahead of them.

    Last stop of the night was Benchmark Brewing Company.  Another new nano brewery in San Diego that focuses on session beers.  There I tried tasters of their Blonde, IPA and Oatmeal Stout.  None above 5.1% ABV, and all very solid beers.  Definitely a place I would go back too as I am growing fonder of session beers and they do a very good job of them.

    That was our last stop, if you don’t count the small Mexican restaurant before heading back to our hotel.  While I didn’t get to do the full tour, we had a lot of fun.  The Cadillac Escalade stretch limo was very comfortable, well stocked with water and snacks, and they were gracious enough to accommodate me mid-tour even though I showed up directly from the airport with all of my luggage in tow.  I think they have a great product on their hands doing brewery tours in the San Diego area and I think the mix of well known stops and breweries you may not have ever heard of was a nice blend.  Our driver, Robert, and our host, Michael were extremely kind and accommodating and fun to boot.  Kudos to them for what I consider, after 23 years in the airline business, outstanding customer service.

    Day Two to follow…..

     

    The following is a list of our swarthy band of bloggers borrowed with permission from my friend Alan at GrowlerFills.

    The crew: Michael (A Plus Limos), Astrid (@BKLYNbeerbitch), Craig (@msbrewblog), Tom (@QueenCityDrinks), Ryan (@thirstynobeard), June (@nashbeergirl), Kendall (@beermakesthree), Cheryl (GrowlerFills), Alan (@GrowlerFills), Gina (@CraftBeer_Hound), Amber (@aljpeace), Amy (@CraftBeer_Hound), Ryan (@mtbeerfinder), Sean (@2beerguys) Ryan (@thirstynobeard), Tom (@Tom_Aguero) and (not pictured) Duke (@Dukester).

    Disclousure: While we tipped our driver generously for his efforts, A Plus Limos provided the tour to us free of charge so that they could garner feedback from us about their product and any suggestions to improve it before they launch it publicly and with the hopes that if we were satisfied with their service, that we would mention them in our posts about this.  I do so unreservedly and it is most definitely a service I would have gladly paid for and recommend to others.


  4. Free DRAFT magazine digital subscription.

    August 29, 2014 by Dukester

    In case you missed it, DRAFT magazine is offering a free digital subscription through a promotion with Kegerator.com.  Now I’m not one to normally post things like this, but hey, free is good.  Link below:

    draft_mag_collage

     

     

     

     

     

     

     

     

    Free DRAFT magazine digital subscription


  5. The Basics of Hop Breeding.

    June 12, 2014 by Dukester

    If you’ve ever wanted to know  what goes in to bringing new hop varieties to market, this video series from Hopunion is a really great primer.  If you want to learn even more, you should think about signing up for Hopunion’s Hop and Brew School which takes place September 11th and 12th.


  6. My CDA/Black IPA/American Black Ale recipe.

    April 24, 2014 by Dukester

     

    Last week, Logan Thompson over at Blog About Beer posted a question on twitter looking for CDA recipes.  At the time, I was on the road and couldn’t shoot him a copy of my recipe.  So I thought that once I got home, I would brew a batch and post the recipe.

    This recipe was developed in conjunction with my buddy Chad Graham.  At the time we brewed at the end of last summer, we were utilizing fresh hops that were growing in my garden, namely Chinook, Willamette and Fuggle.  We split the 10 gallon batch and each fermented five gallons with different yeast strains.  I used my go to Wyeast 1728 Scottish Ale yeast, and Chad used a strain he propagated from a bottle from Prairie Artisan Ales.

    This recipe is loosely based on Deschutes Brewery’s Hop in the Dark CDA. We made a few tweaks using unsulphured Black Strap molasses in place of Belgian Dark Candi sugar as well as a couple of tweaks to the malt bill.  This particular version is an extract recipe with specialty grains utilizing a mini brew in a bag technique.  The recipe is as follows:

    Black Brothers CDA

    Malt Bill

    • 7.5lbs Extra Light or Pilsen LME
    • 12oz Unsulphured Black Strap Molasses
    • 1.5lbs Weyermann Munich I
    • 1lb Gambrinus Pale Malt
    • .5lb Simpsons Black Malt
    • .5lb Weyermann Chocolate Wheat Malt
    • .5lb Simpsons Dark Crystal (70-80L)
    • .5lbs Flaked Oats
    • .25lbs Wyerymann Carafa II

    Hops Schedule and other additions

    • 2oz Northern Brewer (10.3% AA) at 60 minutes
    • 1oz Centennial (8.7% AA) at 30 minutes
    • 1 Whirlfloc tablet or 1 teaspoon Irish Moss at 15 minutes
    • 1 teaspoon yeast nutrient at 15 minutes
    • 1oz Cascade (7.3% AA) at flame out
    • 1oz Citra (12.2% AA) dry hop in secondary

    Yeast

    • Wyeast 1098 British Ale Yeast

    Using a five gallon pot, bring four gallons of water to 155°F and utilizing a coarse nylon straining bag (I use a 24″ x 36″ bag) steep the specialty grains for one hour making sure the mash temperature doesn’t drop below 150°F.  On my stove, setting the electric burner to two usually does a good job of maintaining mash temp.  After one hour, remove the bag from the pot and allow to drain completely, then rinse the grains with hot water until you come back to four gallons.  In this recipe, the grains will absorb a fair amount of water during the steeping.  Bring the steeped liquid to a boil and then remove it from the heat to stir in the liquid malt extract.  If you do not remove the kettle from the heat, the LME will sink to the bottom and scorch giving a burnt taste to the finished beer.  Once the LME is dissolved, return your kettle to the burner, bring to a boil once again.  It’s a good idea to use either a spray bottle full of water, or an anti-foaming agent such as Fermcap-S to keep the foam down as the liquid comes to a boil and avoid a boil over.  Follow the schedule for hop and other additions.

    Chill to 66°F to 68°F then pitch the yeast.  If you have the ability to oxygenate the wort, do so before pitching the yeast.  Ferment until the krausen (foam layer on top of the beer) falls back in to the beer and the surface of the beer is clear (usually five to seven days), then rack into secondary, adding the dry hop addition, preferably using a steeping bag for the dry hops.  Let rest for seven days.

    Rack the finished beer in to a bottling bucket that has been primed with four ounces of corn sugar boiled in two cups of water and then bottle and let the bottles rest for two weeks at room temperature to carbonate, or alternately keg without the priming sugar and apply 14 psi of CO2 pressure for seven days, then serve.

    This is a beer for serving while it is fresh and not for aging, as the hop character will fall off over time and leave you with a cloyingly sweet beer.

     

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  7. Is Brewer’s Spent Grain the Big Bugaboo?

    March 31, 2014 by Dukester

    spent-grainHow it popped up on the Food and Drug Administrations radar, I do not know, but sometime around   last November, the FDA decided it was time to work on regulating what brewers did with their spent grain from the brewing process.  Specifically with regards to brewers giving or selling their spent grains to farmers for use as animal feed.

    Now bear in mind, this symbiotic relationship has been going on for many, many years.  In the vast majority of cases, brewers freely give their spent grains to farmers for use as feed, and in a much smaller percentage of circumstances, they sell it to farmers for next to nothing.  There are multiple benefits to this arrangement.  Brewers do not have to pay costly fees to have their spent grain hauled off to a landfill or composting facility, and farmers do not have to pay high prices for feed for their animals.  The brewers get rid of what quickly becomes a nuisance byproduct of the brewing process and farmers gain a highly nutricious feed for their animals that is also a good source of hydration.

    For reasons that are not completely clear to me, the FDA has felt the need to insert themselves in to this process.  They feel that there should be much more stringent controls in effect with regards to how this source of animal feed is handled and processed.  Now I for one, totally understand the need to make sure that something harmful is not introduced into the food supply, but this particular feed source has the potential for few ill effects by the time the end result hits the supermarket shelves, or much more likely with most brewer/brewpub/farmer arrangements, your plate at your your favorite brewery.  There are also no documented cases of spent grain used as feed causing any sort of contamination in the end product consumed by humans.  You can’t say the same thing for spinach, lettuce, or mass produced ground beef which has been the source numerous times for E. Coli outbreaks.

    You see, most animals that are fed from this food source, have a gastrointestinal tract in which a small nuclear device could detonate, and there would be little chance of an ill effect reaching your plate (this is of course hyperbole, but you get the idea).  In most cases, spent grain is fed to cattle, pigs or chickens.  All of which have fantastic digestive systems which can handle this food source with no problem.  If you have every seen what some of these animals are normally fed (my mother’s side of the family comes from a farm tradition in Eastern Oklahoma) then you would most certainly choose meat fed on this food source than some of the usual things that find their way in to commercial farming to include GMO grains, animal by products (think canibalism, although the animals don’t know it), and other manufactured feed and food sources.

    Imposing regulations on farmers and brewers with regards to spent grain has the potential to impose onerous costs on both, as well as depriving brewers of a cheap if not free way to dispose of unusable biomass and depriving farmers of a cheap if not free food source for their animals.

    While the comment period for the FDA expires tonight, please use your muscle as a citizen to voice your concern for the effects this will have the economy for both brewers and farmers.

    Below, I’ve included two recent press releases from the Brewers Association and the Beer Institute with their positions on the matter.  I of course, welcome your comments on this topic.

    Duke

    Statement from the Brewers Association on FDA Proposed Rulemaking on Spent Grain

    Boulder, CO • March 28, 2014–As part of the Food Safety Modernization Act (FSMA), the FDA has proposed extensive regulations governing use of spent grain for animal feed. Because grain used in the brewing process is frequently donated or sold at low cost to farmers for animal feed, the FDA proposal would affect hundreds of brewers across the country. The Brewers Association, the not-for-profit trade association dedicated to small and independent American craft brewers, issued the following statement on the FDA animal feed proposal:

    The current rule proposal represents an unwarranted burden for all brewers. Many of the more than 2,700 small and independent craft breweries that operate throughout the United States provide spent grain to local farms for use as animal feed. The proposed FDA rules on animal feed could lead to significantly increased costs and disruption in the handling of spent grain. Brewers of all sizes must either adhere to new processes, testing requirements, recordkeeping and other regulatory requirements or send their spent grain to landfills, wasting a reliable food source for farm animals and triggering a significant economic and environmental cost.

    Absent evidence that breweries’ spent grains as currently handled cause any hazards to animals or humans, the proposed rules create new and onerous burdens for brewers and for farmers who may no longer receive spent grain and will have to purchase additional feed. Farmers also appreciate the ‘wet’ grains from breweries because it helps provide hydration for the animals.

    Brewers’ grains have been used as cattle feed for centuries, and the practice is generally considered safe. We ask the FDA to conduct a risk assessment of the use of spent brewers’ grain by farmers prior to imposing expensive new regulations and controls.

    Contact: Abby Berman (on behalf of the Brewers Association), 646.695.7044

     

    3/31/2014

    Beer Institute Urges FDA to Exempt American Brewers from Costly Regulation

    WASHINGTON, DC – Today, the Beer Institute filed joint comments with the American Malting Barley Association in order to protect a centuries-old and environmentally-conscious practice of brewers marketing their brewers’ grain to local animal producers. Please click here to view the comments, filed today.

    The Beer Institute has been working for more than a year with Members of Congress, regulators and allied organizations from dairy farmers to agriculture scientists in order to present a strong economic and scientific argument proving that it is completely unnecessary for the Food and Drug Administration (FDA) to add additional regulation to brewers’ spent grain and other by-products of brewing. The Beer Institute is the national trade association representing brewers of all sizes, beer importers and industry suppliers like hops farmers and can and bottle manufacturers.

    The National Milk Producers Federation also filed comments that expressly reference and include support for the Beer Institute’s comments.

    Brewers’ spent grain exist as a natural and necessary result of the brewing process. For centuries, brewers, large and small, have disposed on their spent grain by giving or selling them to farmers and ranchers. This recycling process supports community green initiatives, but could end if this FDA rule is upheld. Instead, some brewers will be forced to throw away this valuable feed, a cheaper option than complying with the costly proposed regulations, which the Beer Institute estimates may cost a single brewery more than $13 million in one-time and reoccurring costs.

    Chris Thorne, Beer Institute Vice President of Communications said: “This regulation is onerous and expensive, but really it’s just unnecessary. There has never been a single reported negative incidence with spent grain.” Thorne added, “We have had very positive conversations with the FDA and other concerned stakeholders making us cautiously optimistic.”

    This letter was filed in response to the Food and Drug Administration’s (FDA) proposed rule on “Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Food for Animals” under the Food Safety Modernization Act (FSMA) [Docket No.: FDA-2011-N-0922] RIN: 0910-AG10.

    Additional Background

    In November of 2013, the Beer Institute filed two additional comments with the FDA regarding proposed FSMA regulations. The first comment, filed jointly with the Brewers Association, asked the FDA to add hops to the list of produce that is exempt from regulation under FSMA because hops are not consumed raw and are quite safe.

    The American Malting Barley Association again joined the BI in our second letter last November – asking the FDA to exempt brewers’ spent grain from FSMA regulation for human food because they are safe and merely the byproduct of brewing.

    The Beer Institute will continue following all developments with the FSMA and any proposed regulations that may impact U.S. brewers.

    ###

    The Beer Institute is the national trade association for the American brewing industry, representing both large and small brewers, as well as importers and industry suppliers. First founded in 1863 as the U.S. Brewers Association, the Beer Institute is committed today to the development of sound public policy and to the values of civic duty and personal responsibility: www.BeerInstitute.org. Connect with us @BeerInstitute and on Facebook.

    – See more at: http://www.beerinstitute.org/bi/media-center/press-releases/beer-institute-urges-fda-to-exempt-american-brewers-from-costly-regulation#sthash.aj7ONrcU.dpuf


  8. I know, I know….

    March 25, 2014 by Dukester

    Yes, I’ve been meaning to put time and effort in to this site, but there is one thing I did not factor in…….a baby girl. While wonderful in every way, she has filled up every last bit of free time I thought I might have. I’m most certainly not complaining. I’ve enjoyed every second of it. But now she’s getting close to a year old and I’m starting to get some time back, so it’s time to see what I can do with this. More to come VERY soon. I promise.


  9. Welcome.

    October 24, 2013 by Dukester

    Welcome to Dukester Brews.  While I realize this site is far from ready for prime time, I thought it more important to get it up and running and then start making it what I want it to be as time permits so expect to see this site constantly evolving.  My primary focus for this site is sharing my passion for home brewing, craft beer, food and the people I meet and places I go on this journey and hopefully, all of the places where these things may intersect.  That and what ever else strikes my fancy as things progress so check back often.

    I’m excited to get things rolling so consider this a soft launch.

    Cheers!

    Duke