Category: Beer

Inside Alcohol Law: The Corruption Chronicles, Part 1

The regulatory focus on alcoholic beverage industry corruption has its genesis in the pre-Prohibition American saloon. In the early part of the last century, brewers and distillers used many questionable — and some blatantly unlawful even then — sales techniques, such as excessive credit, free goods, secretly paying employees, consignment sales and other inducements to persuade saloon owners to carry their beer and spirits over competing brands. Preventing the reemergence of those widely used and abusive business practices has been a core concern of alcohol regulators since the early 1930s when Prohibition was repealed. These are the “tied house”...

Read More

BACtrack Skyn: Monitor Your BAC Discretely

Is wearable technology the next step forward in responsible drinking? Quite possibly. BACtrack, a developer of personal and professional breathalyzers, has developed BACtrack Skyn, which monitors the wearer’s transdermal alcohol content (TAC, the alcohol eliminated through the skin). An algorithm converts TAC to an estimated blood alcohol content, the metric with which most people are already familiar (0.08% BAC is the legal driving limit). The device can be integrated into an Apple Watch band or worn alone, and an app connects to a smartphone to deliver readings continuously and in near real-time. The information can be used to monitor...

Read More

5 to Try: A Sampling of Barrel-Aged Sour Beers

If you’re intrigued by the beers mentioned in our story, Pucker Up, here are a few more to seek out: The Dissident Deschutes Brewery; Bend, Ore. The Dissident is an Oud Bruin, a distinctive Flanders-style sour brown ale with a heavenly aroma and flavor. Fermented for a full 22 months, partly in Pinot Noir and Cabernet barrels, Brettanomyces and local cherries give this beer its characteristic sour taste.   Apricot Sour Avery Brewing Co.; Boulder, Colo. Bushels of juicy apricots and bright bursts of barrel-aged tartness are seamlessly infused to cultivate this deliciously distinctive and succulent sour ale. Aged in neutral wine and bourbon barrels, it’s created with a proprietary, 10-year-old house sour blend of Lactobacillus, Pediococcus and Brettanomyces and 23.6 pounds of apricot puree per barrel of beer.   Astrid Allgash Brewing Co.; Portland, Me. Brewed with Pilsner, raw wheat and Biscuit malt, this beer is then fermented in stainless steel for one year with a blend of traditional saison yeast and Brettanomyces. After fermentation, it’s transferred to Scandinavian Aquavit barrels, where it ages for an additional eight months. Astrid is bright golden in color with aromas of spice, bread crust, apple and fennel seed. Citrus, oak and anise give way to warm vanilla notes followed by a slightly tart finish.   Clutch Imperial Stout New Belgium Brewery; Fort Collins, Colo. This pleasing, two-part potion was brewed with chocolate...

Read More
  • 1
  • 2