window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
},
"bayareabites_63088": {
"type": "attachments",
"id": "bayareabites_63088",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "63088",
"found": true
},
"parent": 63082,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/06/istanbul_drinking.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1370614911,
"modified": 1370614911,
"caption": "Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR",
"description": "Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.",
"title": "istanbul_drinking_02",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_62690": {
"type": "attachments",
"id": "bayareabites_62690",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "62690",
"found": true
},
"parent": 62217,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/davemclean640x360b.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1369781395,
"modified": 1369781395,
"caption": "Dave Mclean at Magnolia Brewery. Photo courtesy of Dave Mclean",
"description": null,
"title": "davemclean640x360b",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_61537": {
"type": "attachments",
"id": "bayareabites_61537",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "61537",
"found": true
},
"parent": 61536,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/05/beers_1_wide-b481f4fc7cacf537713d9d51e1f64c6c7eafb310.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1368060560,
"modified": 1368060560,
"caption": null,
"description": "Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer.",
"title": "Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_60323": {
"type": "attachments",
"id": "bayareabites_60323",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "60323",
"found": true
},
"parent": 60069,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/04/BAB-hops400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1366346386,
"modified": 1366346386,
"caption": null,
"description": null,
"title": "BAB-hops400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_60243": {
"type": "attachments",
"id": "bayareabites_60243",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "60243",
"found": true
},
"parent": 60242,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/04/istock_000012866710medium-1aee47605480fd0e6b0e2f2559d1cc150601688a.jpg",
"width": 200,
"height": 150
}
},
"publishDate": 1366311260,
"modified": 1366311260,
"caption": null,
"description": "A pregnant woman holds a glass of wine.",
"title": "A pregnant woman holds a glass of wine.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_59663": {
"type": "attachments",
"id": "bayareabites_59663",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "59663",
"found": true
},
"parent": 59662,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/04/beerarsenic_wide-3d839c62c531aecaceae10870bcee77f9feea8d1.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1365519973,
"modified": 1365519973,
"caption": null,
"description": "The process that turns this beer crystal clear also may impart trace amounts of arsenic.",
"title": "The process that turns this beer crystal clear also may impart trace amounts of arsenic.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_58512": {
"type": "attachments",
"id": "bayareabites_58512",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "58512",
"found": true
},
"parent": 58511,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/craft_beers_wide-653c328f7a7abc81d6d63eb5a78edf86f0f7aa6a.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1363575589,
"modified": 1363575589,
"caption": null,
"description": "Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors.",
"title": "Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57876": {
"type": "attachments",
"id": "bayareabites_57876",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57876",
"found": true
},
"parent": 57874,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/03/rhubarb-wit2_vert-8e1bdc15b6ccabeac20708234242fed8a18c6f43.jpg",
"width": 200,
"height": 267
}
},
"publishDate": 1362519160,
"modified": 1362519160,
"caption": null,
"description": "Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt.",
"title": "Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57225": {
"type": "attachments",
"id": "bayareabites_57225",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57225",
"found": true
},
"parent": 57125,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/map-400x3001.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361486552,
"modified": 1361486552,
"caption": null,
"description": null,
"title": "map-400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57053": {
"type": "attachments",
"id": "bayareabites_57053",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57053",
"found": true
},
"parent": 57047,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/BoozeShelf.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1361313241,
"modified": 1361313241,
"caption": "Photo: Getty Images",
"description": "Photo: Getty Images",
"title": "BoozeShelf",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_57041": {
"type": "attachments",
"id": "bayareabites_57041",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "57041",
"found": true
},
"parent": 57003,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/BAB-session-400x300a.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361304685,
"modified": 1361304685,
"caption": null,
"description": null,
"title": "BAB-session-400x300a",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_56976": {
"type": "attachments",
"id": "bayareabites_56976",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "56976",
"found": true
},
"parent": 56553,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/02/Drake-Bottle-Cage400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1361129235,
"modified": 1361129235,
"caption": null,
"description": null,
"title": "Drake-Bottle-Cage400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_63082": {
"type": "authors",
"id": "byline_bayareabites_63082",
"meta": {
"override": true
},
"slug": "byline_bayareabites_63082",
"name": "Peter Kenyon",
"isLoading": false
},
"byline_bayareabites_61536": {
"type": "authors",
"id": "byline_bayareabites_61536",
"meta": {
"override": true
},
"slug": "byline_bayareabites_61536",
"name": "Bill Chappell",
"isLoading": false
},
"byline_bayareabites_60242": {
"type": "authors",
"id": "byline_bayareabites_60242",
"meta": {
"override": true
},
"slug": "byline_bayareabites_60242",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_59662": {
"type": "authors",
"id": "byline_bayareabites_59662",
"meta": {
"override": true
},
"slug": "byline_bayareabites_59662",
"name": "Nancy Shute",
"isLoading": false
},
"byline_bayareabites_58511": {
"type": "authors",
"id": "byline_bayareabites_58511",
"meta": {
"override": true
},
"slug": "byline_bayareabites_58511",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_57874": {
"type": "authors",
"id": "byline_bayareabites_57874",
"meta": {
"override": true
},
"slug": "byline_bayareabites_57874",
"name": "April Fehling",
"isLoading": false
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
},
"tildeherrera": {
"type": "authors",
"id": "5392",
"meta": {
"index": "authors_1716337520",
"id": "5392",
"found": true
},
"name": "Tilde Herrera",
"firstName": "Tilde",
"lastName": "Herrera",
"slug": "tildeherrera",
"email": "tildeherrera@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Tilde Herrera is a San Francisco-based journalist who spends an inordinate amount of time plotting her next meal. Over the course of her career, she has reviewed restaurants, covered the commercial fishing industry in Florida and tracked the greening of mainstream Fortune 500 companies. Her work, covering food, business and sustainability, has appeared at the San Francisco Chronicle, Grist and GreenBiz, among others.",
"avatar": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Tilde Herrera | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/340b8d764ecd1b4acd8f9989b6523095?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/tildeherrera"
}
},
"pagesReducer": {
"bayareabites_category_beer": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"score": 12.36615
},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"title": "beer",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 10
},
"blocks": [
{
"blockName": "kqed/company-paragraph",
"content": "Beer"
},
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=beer",
"seeMore": false,
"paginated": true,
"page": 10
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_63082": {
"type": "posts",
"id": "bayareabites_63082",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "63082",
"score": null,
"sort": [
1370615233000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1370615233,
"format": "aside",
"disqusTitle": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
"title": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_63088\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\" alt=\"Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-63088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.\u003cbr>Photo: Jodi Hilton for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another drink.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "63082 http://blogs.kqed.org/bayareabites/?p=63082",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/06/07/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 685,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 17
},
"modified": 1370615609,
"excerpt": "Among the many reasons for ongoing riots in Turkey: A recent law restricting the advertising and sale of alcohol. Secular Turks see the new rules as the latest effort by the ruling AK Party to impose religious values on the population.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Among the many reasons for ongoing riots in Turkey: A recent law restricting the advertising and sale of alcohol. Secular Turks see the new rules as the latest effort by the ruling AK Party to impose religious values on the population.",
"title": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Not Everyone Cheers Turkey's Move To Tighten Alcohol Rules",
"datePublished": "2013-06-07T07:27:13-07:00",
"dateModified": "2013-06-07T07:33:29-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=187334924&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Peter Kenyon",
"nprStoryDate": "Fri, 07 Jun 2013 04:00:00 -0400",
"nprLastModifiedDate": "Fri, 07 Jun 2013 07:23:40 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules?ft=3&f=187334924",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3?orgId=1&topicId=1053&ft=3&f=187334924",
"nprAudioM3u": "http://api.npr.org/m3u/1189430546-9f3fe7.m3u?orgId=1&topicId=1053&ft=3&f=187334924",
"nprStoryId": "187334924",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 07 Jun 2013 04:46:00 -0400",
"path": "/bayareabites/63082/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3?orgId=1&topicId=1053&ft=3&f=187334924",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63088\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/istanbul_drinking.jpg\" alt=\"Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul. Photo: Jodi Hilton for NPR\" width=\"624\" height=\"467\" class=\"size-full wp-image-63088\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Diners drinking raki, a traditional Turkish alcoholic drink flavored with anise, at a restaurant in Istanbul.\u003cbr>Photo: Jodi Hilton for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">Morning Edition\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/06/20130607_me_04.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/2100740/peter-kenyon\">Peter Kenyon\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/07/187334924/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules\">The Salt at NPR Food\u003c/a> (6/7/13)\u003c/p>\n\u003cp>The ongoing anti-government \u003ca href=\"http://www.npr.org/blogs/parallels/2013/06/05/188935332/in-turkey-protesters-proudly-call-themselves-looters\">protests\u003c/a> in Turkey are about a lot of things — including a recent law to restrict the advertising and sale of alcohol. The limits aren't any more onerous than those in some other Western countries, but secular Turks see them as another step in a push by the ruling party to impose conservative social values on the population\u003c/p>\n\u003cp>Turkey has long tolerated and, in some quarters, embraced the Bacchanalian fruit of grape and grain. The modern republic's revered founder, \u003ca href=\"http://www.bbc.co.uk/history/historic_figures/ataturk_kemal.shtml\">Mustafa Kemal Ataturk\u003c/a>, set a strong example — so strong that when he died in 1938 of cirrhosis of the liver, many Turks assumed it was from what one biographer discreetly termed \"his strenuous lifestyle.\"\u003c/p>\n\u003cp>It's a crime in Turkey to insult Ataturk, so eyebrows were raised when the country's new dominant leader, conservative Muslim Prime Minister Recep Tayyip Erdogan, appeared to intentionally slight both Ataturk and his successor Ismet Inonu, though he didn't name them while defending the new alcohol restrictions in a speech to ruling AK Party members.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"How come a law that was made by two drunks,\" thundered Erdogan, \"has been recognized while one that follows the values of faith is unacceptable and must be rejected?\"\u003c/p>\n\u003cp>Some people were shocked by Erdogan's language, but even Turkey's tipplers have to admit that he has a point. The restrictions in this law – no television advertising, no alcohol sales within about 100 yards of a school or place of worship – are the kind of limits already in place in some Western democracies. Furthermore, establishments with tourism licenses are exempt from the law's ban on sales after 10 p.m.\u003c/p>\n\u003cp>But that exemption doesn't apply to the numerous small convenience stores, called \"tekels,\" that dot Turkish streets. In Beyoglu, arguably Istanbul's most Westernized district, one tekel owner would give only his first name, Ramazan. He says the new rules are an economic nightmare for him, unless his customers radically adjust their schedules.\u003c/p>\n\u003cp>\"We sell most of our alcohol after 10,\" he says, adding \"What do they expect, people to start drinking at 5 so they can be done by 10? Most shops like this will wind up closing, I think.\"\u003c/p>\n\u003cp>Around the corner at the Urban Cafe, young Turks and visitors are enjoying their libation of choice in a setting that might be found in any Western city: premium spirits behind the bar, a lounge cover of Nirvana on the sound system, and cigarette smokers mingling out on the sidewalk, happy for the warm spring night.\u003c/p>\n\u003cp>Manager Cem Gul — with a shaved head, Dead Kennedys T-shirt and earring — says these seemingly modest restrictions are alarming secular Turks, because they're just the latest move by the AK Party to slowly reshape the country into a more conservative Muslim state. And the problem is, he's not sure anyone can do much to stop it.\u003c/p>\n\u003cp>\"Of course everyone's talking about this interference in their personal lives. But there's too much going on,\" Gul says. \"A bomb goes off here and then there's an alcohol law. People don't have time to respond. What I'm really worried about is if this party wins another election, there'd be no one who can stop them.\"\u003c/p>\n\u003cp>He pauses and then shrugs philosophically, \"Me for example, I'm an atheist. They can ban me from drinking, but they can't make me pray.\"\u003c/p>\n\u003cp>Gul's smile suggests that while he respects those who follow the straight and narrow, he's more of a follower of what the late W.C. Fields is reputed to have said: \"Everyone has to believe in something. I believe I'll have another drink.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/63082/not-everyone-cheers-turkeys-move-to-tighten-alcohol-rules",
"authors": [
"byline_bayareabites_63082"
],
"categories": [
"bayareabites_301",
"bayareabites_1244",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_119"
],
"tags": [
"bayareabites_8359",
"bayareabites_11794",
"bayareabites_10921",
"bayareabites_543"
],
"featImg": "bayareabites_63088",
"label": "bayareabites"
},
"bayareabites_62217": {
"type": "posts",
"id": "bayareabites_62217",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "62217",
"score": null,
"sort": [
1369781607000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1369781607,
"format": "aside",
"disqusTitle": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"title": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>[vimeo 59381997]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "62217 http://blogs.kqed.org/bayareabites/?p=62217",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1978,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 39
},
"modified": 1383235208,
"excerpt": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
"title": "Into the Cellar with Dave McLean: Brews & Dogpatch News | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"datePublished": "2013-05-28T15:53:27-07:00",
"dateModified": "2013-10-31T09:00:08-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "into-the-cellar-with-dave-mclean-brews-dogpatch-news",
"status": "publish",
"path": "/bayareabites/62217/into-the-cellar-with-dave-mclean-brews-dogpatch-news",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeo",
"attributes": {
"named": {
"label": "59381997"
},
"numeric": [
"59381997"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/62217/into-the-cellar-with-dave-mclean-brews-dogpatch-news",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_4084",
"bayareabites_1146",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_499",
"bayareabites_11737",
"bayareabites_2804",
"bayareabites_11384",
"bayareabites_11666",
"bayareabites_11738",
"bayareabites_1532"
],
"featImg": "bayareabites_62690",
"label": "bayareabites"
},
"bayareabites_61536": {
"type": "posts",
"id": "bayareabites_61536",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "61536",
"score": null,
"sort": [
1368060887000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1368060887,
"format": "aside",
"disqusTitle": "Home Brewing: Soon To Be Legal In All 50 States",
"title": "Home Brewing: Soon To Be Legal In All 50 States",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states\">The Two-Way at NPR\u003c/a> (5/8/13)\u003c/p>\n\u003cp>The Alabama Legislature has approved a bill making it legal to brew beer at home, a practice that had been forbidden in the state. If Gov. Robert Bentley signs the bill, as is expected, home brewing will soon be legal in all 50 states.\u003c/p>\n\u003cp>Alabama lawmakers voted on the bill to legalize home brewing months after it was first introduced. And while it met with earlier debate and resistance, the arrival of the legislation — House Bill 9 — for a vote Tuesday night seems to have come to its supporters as a pleasant surprise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alahomebrewing.org/\">Right To Brew\u003c/a>, an advocacy group in Alabama, said that \"after all hope seemed long lost, they brought up HB9 unexpectedly, out of the blue, and passed it 18 - 7 - 1 tonight, without a single word of debate. The Alabama Homebrew Bill has passed the Legislature!!!!\"\u003c/p>\n\u003cp>Alabama had been in danger of becoming the only U.S. state in which it was illegal to brew beer at home. As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/06/173634009/yes-mississippi-you-can-homebrew-if-governor-signs-new-bill\">we reported in March\u003c/a>, Mississippi recently approved a home-brewing bill; Utah and Oklahoma enacted similar laws in 2009 and 2010, respectively.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If enacted, the new law would mean that Alabamans who make their own beer \"will no longer have the fear of arrest hanging over their heads for simply participating in a hobby that is enjoyed by residents of 48 other states,\" a representative of Right to Brew said in an email.\u003c/p>\n\u003cp>Home brewing has been growing in popularity along with the public's surge in interest in craft brewing. But the hobby had long been either forbidden or in a legal gray area. It wasn't until 1978 that it became legal under federal law.\u003c/p>\n\u003cp>The Alabama bill limits how much beer can be produced, and it forbids brewers to sell their beer. It also discourages stockpiling.\u003c/p>\n\u003cp>\"The bill allows 15 gallons to be produced every three months,\" says Republican Rep. Mac McCutcheon, who introduced the bill, \"and there shall be no more than an aggregate amount 15 gallons of beer, mead, cider and wine stored in the home.\"\u003c/p>\n\u003cp>Brewers must also keep their beers under the 14 percent alcohol by volume mark.\u003c/p>\n\u003cp>The Alabama legislation's success was welcomed by the \u003ca href=\"http://www.homebrewersassociation.org/\">American Homebrewers Association\u003c/a>, which has advised state groups of brewers.\u003c/p>\n\u003cp>\"After five years of working with Alabama home brewers to legalize the hobby of home brewing in the state,\" says AHA Director Gary Glass, \"it is gratifying to see the Alabama Legislature finally pass a home-brew bill.\"\u003c/p>\n\u003cp>Despite being passed by the state Legislature after Mississippi's bill was approved, Alabama's home-brewing bill may take effect first — the Mississippi legislation is scheduled to take effect this July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "61536 http://blogs.kqed.org/bayareabites/?p=61536",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/05/08/home-brewing-soon-to-be-legal-in-all-50-states/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 501,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1368060887,
"excerpt": "The Alabama legislature has approved a bill making it legal to brew beer at home, a practice that had occupied a legal gray area. If Gov. Robert Bentley signs the bill, as he is expected to do, homebrewing will be legal in all 50 states.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Alabama legislature has approved a bill making it legal to brew beer at home, a practice that had occupied a legal gray area. If Gov. Robert Bentley signs the bill, as he is expected to do, homebrewing will be legal in all 50 states.",
"title": "Home Brewing: Soon To Be Legal In All 50 States | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Home Brewing: Soon To Be Legal In All 50 States",
"datePublished": "2013-05-08T17:54:47-07:00",
"dateModified": "2013-05-08T17:54:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "home-brewing-soon-to-be-legal-in-all-50-states",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=182317722&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Bill Chappell",
"nprStoryDate": "Wed, 08 May 2013 17:23:00 -0400",
"nprLastModifiedDate": "Wed, 08 May 2013 20:13:43 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states?ft=3&f=182317722",
"nprStoryId": "182317722",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 08 May 2013 20:13:00 -0400",
"path": "/bayareabites/61536/home-brewing-soon-to-be-legal-in-all-50-states",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states\">The Two-Way at NPR\u003c/a> (5/8/13)\u003c/p>\n\u003cp>The Alabama Legislature has approved a bill making it legal to brew beer at home, a practice that had been forbidden in the state. If Gov. Robert Bentley signs the bill, as is expected, home brewing will soon be legal in all 50 states.\u003c/p>\n\u003cp>Alabama lawmakers voted on the bill to legalize home brewing months after it was first introduced. And while it met with earlier debate and resistance, the arrival of the legislation — House Bill 9 — for a vote Tuesday night seems to have come to its supporters as a pleasant surprise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alahomebrewing.org/\">Right To Brew\u003c/a>, an advocacy group in Alabama, said that \"after all hope seemed long lost, they brought up HB9 unexpectedly, out of the blue, and passed it 18 - 7 - 1 tonight, without a single word of debate. The Alabama Homebrew Bill has passed the Legislature!!!!\"\u003c/p>\n\u003cp>Alabama had been in danger of becoming the only U.S. state in which it was illegal to brew beer at home. As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/06/173634009/yes-mississippi-you-can-homebrew-if-governor-signs-new-bill\">we reported in March\u003c/a>, Mississippi recently approved a home-brewing bill; Utah and Oklahoma enacted similar laws in 2009 and 2010, respectively.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If enacted, the new law would mean that Alabamans who make their own beer \"will no longer have the fear of arrest hanging over their heads for simply participating in a hobby that is enjoyed by residents of 48 other states,\" a representative of Right to Brew said in an email.\u003c/p>\n\u003cp>Home brewing has been growing in popularity along with the public's surge in interest in craft brewing. But the hobby had long been either forbidden or in a legal gray area. It wasn't until 1978 that it became legal under federal law.\u003c/p>\n\u003cp>The Alabama bill limits how much beer can be produced, and it forbids brewers to sell their beer. It also discourages stockpiling.\u003c/p>\n\u003cp>\"The bill allows 15 gallons to be produced every three months,\" says Republican Rep. Mac McCutcheon, who introduced the bill, \"and there shall be no more than an aggregate amount 15 gallons of beer, mead, cider and wine stored in the home.\"\u003c/p>\n\u003cp>Brewers must also keep their beers under the 14 percent alcohol by volume mark.\u003c/p>\n\u003cp>The Alabama legislation's success was welcomed by the \u003ca href=\"http://www.homebrewersassociation.org/\">American Homebrewers Association\u003c/a>, which has advised state groups of brewers.\u003c/p>\n\u003cp>\"After five years of working with Alabama home brewers to legalize the hobby of home brewing in the state,\" says AHA Director Gary Glass, \"it is gratifying to see the Alabama Legislature finally pass a home-brew bill.\"\u003c/p>\n\u003cp>Despite being passed by the state Legislature after Mississippi's bill was approved, Alabama's home-brewing bill may take effect first — the Mississippi legislation is scheduled to take effect this July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/61536/home-brewing-soon-to-be-legal-in-all-50-states",
"authors": [
"byline_bayareabites_61536"
],
"categories": [
"bayareabites_301",
"bayareabites_2638",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11681",
"bayareabites_14753",
"bayareabites_11161",
"bayareabites_11682"
],
"featImg": "bayareabites_61537",
"label": "bayareabites"
},
"bayareabites_60069": {
"type": "posts",
"id": "bayareabites_60069",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60069",
"score": null,
"sort": [
1366347729000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1366347729,
"format": "aside",
"disqusTitle": "Bay Area Home Brewers Opt for Homegrown Hops",
"title": "Bay Area Home Brewers Opt for Homegrown Hops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\" alt=\"Many Bay Area home brewers are trying their hands at growing their own hops. Photo credit: Tilde Herrera\" width=\"1000\" height=\"684\" class=\"size-full wp-image-60077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many Bay Area home brewers are trying their hands at growing their own hops.\u003c/figcaption>\u003c/figure>\n\u003cp>On a sunny day last week, Sam Gilbert dug a hole in the backyard of \u003ca href=\"http://www.brewlabsf.com/\" title=\"BrewLab SF\" target=\"_blank\">BrewLab SF\u003c/a>'s headquarters, into which he placed a hops rhizome.\u003c/p>\n\u003cp>Over the next several months, the rhizome, which looks like a stick with roots poking out of it, will grow vines that will produce a vital component of Gilbert's home-brewed beer.\u003c/p>\n\u003cblockquote>\u003cp>\"Every brewer to some extent dreams of making a beer with their own hops,\" Gilbert says.\u003c/p>\u003c/blockquote>\n\u003cp>Gilbert, co-founder of the home brewers' collective, joins other dedicated home brewers throughout the Bay Area who have taken their craft to another level by growing their own hops. As home brewing soars in popularity, so does the allure of raising hops, a climbing vine that is inexpensive and easy to grow.\u003c/p>\n\u003cfigure id=\"attachment_60084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\" alt=\"Sam Gilbert holds a Centennial hops rhizome that will be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF. Photo credit: Tilde Herrera\" width=\"1000\" height=\"686\" class=\"size-full wp-image-60084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert holds a Centennial hops rhizome to be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF.\u003c/figcaption>\u003c/figure>\n\u003cp>\"It comes down to passion,\" says Ian Dunbar-Hall, who is part of a home brewing group called \u003ca href=\"http://euphemiaales.com/index.php/brewery/\" title=\"Euphemia Ales\" target=\"_blank\">Euphemia Ales\u003c/a> in San Francisco. \"One way to extend that passion is to grow your own ingredients. While we don't have the ability to necessarily grow our grain, we can grow our own hops.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.sanfranciscobrewcraft.com/default.asp\" title=\"San Francisco Brewcraft\" target=\"_blank\">San Francisco Brewcraft\u003c/a> and \u003ca href=\"http://www.oakbarrel.com/\" title=\"Oak Barrel Winecraft\" target=\"_blank\">Oak Barrel Winecraft\u003c/a> in Berkeley report normal sales of rhizomes this year, while \u003ca href=\"http://morebeer.com/\" title=\"MoreBeer\">MoreBeer\u003c/a> in Concord has seen companywide rhizome pre-sales increase about 25 percent compared to last year, says store manager Dave Wonder.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This has been our biggest year by far,\" Wonder says. \u003c/p>\n\u003cp>More than a few members of the \u003ca href=\"http://www.bayareamashers.org/\" title=\"Bay Area Mashers\">Bay Area Mashers\u003c/a> home brew club are finally trying their hand at growing hops this year, says president Justin Unverricht.\u003c/p>\n\u003cblockquote>\u003cp>\"I have seen a large increase in people wanting to grow their own hops,\" he says. \"More people are aware of how to do it and there is now a fairly large wealth of information for people who are interested. If you have the space, it's a fun distraction.\"\u003c/p>\u003c/blockquote>\n\u003cp>Growing your own hops ensures peak freshness compared to the hops home brewers can buy commercially, Gilbert says.\u003c/p>\n\u003cp>\"Everyone kind of prizes having the freshest hops possible in their beer,\" Gilbert says. \"There is no better way to control that than for it to be your own hops.\" \u003c/p>\n\u003cfigure id=\"attachment_60087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\" alt=\"Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\" width=\"1000\" height=\"690\" class=\"size-full wp-image-60087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\u003c/figcaption>\u003c/figure>\n\u003cp>Chad Gallagher of Berkeley began growing hops because he wanted to be involved in another aspect of the beer-making process. He started four years ago at a time when hops were very expensive because of a hops shortage. \u003c/p>\n\u003cp>Today, you can find hops rhizomes at home brew stores in the spring for $4-$5, but with hops being a hot commodity, growing your own ensures a steady supply. It can also be difficult to buy fresh hops to make a wet hops beer.\u003c/p>\n\u003cp>\"There are some varieties that are in such demand that many home brew shops and hop distributors ration them out to a few ounces to home brewers at a time,\" Unverricht says. \"Large breweries often have direct deals with the hop farmers themselves to secure access to certain hops, but competition is pretty fierce.\" \u003c/p>\n\u003cp>Hops rhizomes produce vines that can reach 20 to 30 feet with plenty of sunlight and water. It takes about three years for a hops plant to fully mature and develop its root system. Gallagher, who grows four hops varieties, has been impressed with how quickly they can grow under the right conditions. \u003c/p>\n\u003cblockquote>\u003cp>\"On a hot day,\" he says, \"they'll grow two to three inches.\" \u003c/p>\u003c/blockquote>\n\u003cp>But hops need regular maintenance and must be cut down to the ground after each harvest, says James Davids, an enologist with San Francisco Brewcraft.\u003c/p>\n\u003cp>\"It's a pretty crazy plant,\" Davids says. \"After a year or two, it could take over the entire side of your house.\"\u003c/p>\n\u003cp>The home brewing supply store sells 10 different hops varieties, but not all grow well in some parts of the Bay Area with its varying microclimates.\u003c/p>\n\u003cp>\"Cascade or Centennial tend to do well whether it's foggy or sunny,\" Davids says. \u003c/p>\n\u003cp>Gilbert is growing six or seven hops varieties, including Cascade, Centennial, Nugget, Goldings and Fuggles. They are a mix of rhizomes and mature plants donated by a BrewLab brewer, all of which he hopes will produce enough hops to brew roughly 15 to 20 gallons of beer.\u003c/p>\n\u003cfigure id=\"attachment_60089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\" alt=\"Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\" width=\"1000\" height=\"726\" class=\"size-full wp-image-60089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\u003c/figcaption>\u003c/figure>\n\u003cp>Like many home brewers who grow their own hops, he'll make a wet hops beer. Since hops have a very short shelf life once they are harvested, they are usually dried or pelletized. Gilbert will instead add the just-harvested hops to the boil kettle to impart a fresh, grassy flavor. \u003c/p>\n\u003cp>\"It's more seasonal than any other beer,\" says Dunbar-Hall. \u003c/p>\n\u003cp>Dunbar-Hall grows 32 plants with eight hops varieties on his family's property north of Napa, which he says would produce more beer than he and his two partners could ever drink. They'll use some of the hops to make a wet hops double IPA, and will give the rest to other home brewers or possibly team up with a local brewery for a wet hops beer. \u003c/p>\n\u003cfigure id=\"attachment_60082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\" alt=\"On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems. Photo credit: Ian Dunbar-Hall\" width=\"1000\" height=\"722\" class=\"size-full wp-image-60082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems.\u003cbr> Photo credit: Ian Dunbar-Hall\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye out for wet hops beers on tap at local brew pubs around the harvest season from August through late September, he says. Sierra Nevada also makes Northern and Southern Hemisphere Harvest Wet Hop Ales.\u003c/p>\n\u003cp>With home brewed wet hops beers, there can be a lot of guesswork because unlike commercially-available hops, which are lab-tested, it is harder to determine the bitterness of backyard hops.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"Personally, I'm excited about making a beer completely with my own hops so I think I'll play that roulette and see what happens,\" Gilbert says. \"Hopefully I'll get something that isn't too bitter to drink or not bitter enough.\"\u003c/p>\n\n",
"disqusIdentifier": "60069 http://blogs.kqed.org/bayareabites/?p=60069",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/04/18/bay-area-home-brewers-opt-for-homegrown-hops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1048,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1368376607,
"excerpt": "Home brewers take their craft to another level by growing their own hops, which ensures a steady supply and allows them to experiment with making wet hops beers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Home brewers take their craft to another level by growing their own hops, which ensures a steady supply and allows them to experiment with making wet hops beers.",
"title": "Bay Area Home Brewers Opt for Homegrown Hops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Home Brewers Opt for Homegrown Hops",
"datePublished": "2013-04-18T22:02:09-07:00",
"dateModified": "2013-05-12T09:36:47-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-home-brewers-opt-for-homegrown-hops",
"status": "publish",
"path": "/bayareabites/60069/bay-area-home-brewers-opt-for-homegrown-hops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-1.jpg\" alt=\"Many Bay Area home brewers are trying their hands at growing their own hops. Photo credit: Tilde Herrera\" width=\"1000\" height=\"684\" class=\"size-full wp-image-60077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Many Bay Area home brewers are trying their hands at growing their own hops.\u003c/figcaption>\u003c/figure>\n\u003cp>On a sunny day last week, Sam Gilbert dug a hole in the backyard of \u003ca href=\"http://www.brewlabsf.com/\" title=\"BrewLab SF\" target=\"_blank\">BrewLab SF\u003c/a>'s headquarters, into which he placed a hops rhizome.\u003c/p>\n\u003cp>Over the next several months, the rhizome, which looks like a stick with roots poking out of it, will grow vines that will produce a vital component of Gilbert's home-brewed beer.\u003c/p>\n\u003cblockquote>\u003cp>\"Every brewer to some extent dreams of making a beer with their own hops,\" Gilbert says.\u003c/p>\u003c/blockquote>\n\u003cp>Gilbert, co-founder of the home brewers' collective, joins other dedicated home brewers throughout the Bay Area who have taken their craft to another level by growing their own hops. As home brewing soars in popularity, so does the allure of raising hops, a climbing vine that is inexpensive and easy to grow.\u003c/p>\n\u003cfigure id=\"attachment_60084\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-13.jpg\" alt=\"Sam Gilbert holds a Centennial hops rhizome that will be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF. Photo credit: Tilde Herrera\" width=\"1000\" height=\"686\" class=\"size-full wp-image-60084\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert holds a Centennial hops rhizome to be planted in his backyard in San Francisco's southern Mission District. His home serves as the headquarters for BrewLab SF.\u003c/figcaption>\u003c/figure>\n\u003cp>\"It comes down to passion,\" says Ian Dunbar-Hall, who is part of a home brewing group called \u003ca href=\"http://euphemiaales.com/index.php/brewery/\" title=\"Euphemia Ales\" target=\"_blank\">Euphemia Ales\u003c/a> in San Francisco. \"One way to extend that passion is to grow your own ingredients. While we don't have the ability to necessarily grow our grain, we can grow our own hops.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.sanfranciscobrewcraft.com/default.asp\" title=\"San Francisco Brewcraft\" target=\"_blank\">San Francisco Brewcraft\u003c/a> and \u003ca href=\"http://www.oakbarrel.com/\" title=\"Oak Barrel Winecraft\" target=\"_blank\">Oak Barrel Winecraft\u003c/a> in Berkeley report normal sales of rhizomes this year, while \u003ca href=\"http://morebeer.com/\" title=\"MoreBeer\">MoreBeer\u003c/a> in Concord has seen companywide rhizome pre-sales increase about 25 percent compared to last year, says store manager Dave Wonder.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This has been our biggest year by far,\" Wonder says. \u003c/p>\n\u003cp>More than a few members of the \u003ca href=\"http://www.bayareamashers.org/\" title=\"Bay Area Mashers\">Bay Area Mashers\u003c/a> home brew club are finally trying their hand at growing hops this year, says president Justin Unverricht.\u003c/p>\n\u003cblockquote>\u003cp>\"I have seen a large increase in people wanting to grow their own hops,\" he says. \"More people are aware of how to do it and there is now a fairly large wealth of information for people who are interested. If you have the space, it's a fun distraction.\"\u003c/p>\u003c/blockquote>\n\u003cp>Growing your own hops ensures peak freshness compared to the hops home brewers can buy commercially, Gilbert says.\u003c/p>\n\u003cp>\"Everyone kind of prizes having the freshest hops possible in their beer,\" Gilbert says. \"There is no better way to control that than for it to be your own hops.\" \u003c/p>\n\u003cfigure id=\"attachment_60087\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-5.jpg\" alt=\"Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\" width=\"1000\" height=\"690\" class=\"size-full wp-image-60087\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sam Gilbert plants a Centennial hops rhizome between cilantro and rosemary plants, which will also be used in home-brewed beer.\u003c/figcaption>\u003c/figure>\n\u003cp>Chad Gallagher of Berkeley began growing hops because he wanted to be involved in another aspect of the beer-making process. He started four years ago at a time when hops were very expensive because of a hops shortage. \u003c/p>\n\u003cp>Today, you can find hops rhizomes at home brew stores in the spring for $4-$5, but with hops being a hot commodity, growing your own ensures a steady supply. It can also be difficult to buy fresh hops to make a wet hops beer.\u003c/p>\n\u003cp>\"There are some varieties that are in such demand that many home brew shops and hop distributors ration them out to a few ounces to home brewers at a time,\" Unverricht says. \"Large breweries often have direct deals with the hop farmers themselves to secure access to certain hops, but competition is pretty fierce.\" \u003c/p>\n\u003cp>Hops rhizomes produce vines that can reach 20 to 30 feet with plenty of sunlight and water. It takes about three years for a hops plant to fully mature and develop its root system. Gallagher, who grows four hops varieties, has been impressed with how quickly they can grow under the right conditions. \u003c/p>\n\u003cblockquote>\u003cp>\"On a hot day,\" he says, \"they'll grow two to three inches.\" \u003c/p>\u003c/blockquote>\n\u003cp>But hops need regular maintenance and must be cut down to the ground after each harvest, says James Davids, an enologist with San Francisco Brewcraft.\u003c/p>\n\u003cp>\"It's a pretty crazy plant,\" Davids says. \"After a year or two, it could take over the entire side of your house.\"\u003c/p>\n\u003cp>The home brewing supply store sells 10 different hops varieties, but not all grow well in some parts of the Bay Area with its varying microclimates.\u003c/p>\n\u003cp>\"Cascade or Centennial tend to do well whether it's foggy or sunny,\" Davids says. \u003c/p>\n\u003cp>Gilbert is growing six or seven hops varieties, including Cascade, Centennial, Nugget, Goldings and Fuggles. They are a mix of rhizomes and mature plants donated by a BrewLab brewer, all of which he hopes will produce enough hops to brew roughly 15 to 20 gallons of beer.\u003c/p>\n\u003cfigure id=\"attachment_60089\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-2.jpg\" alt=\"Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\" width=\"1000\" height=\"726\" class=\"size-full wp-image-60089\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gilbert's freshly-planted rhizomes join mature hops plants donated by a BrewLab brewer.\u003c/figcaption>\u003c/figure>\n\u003cp>Like many home brewers who grow their own hops, he'll make a wet hops beer. Since hops have a very short shelf life once they are harvested, they are usually dried or pelletized. Gilbert will instead add the just-harvested hops to the boil kettle to impart a fresh, grassy flavor. \u003c/p>\n\u003cp>\"It's more seasonal than any other beer,\" says Dunbar-Hall. \u003c/p>\n\u003cp>Dunbar-Hall grows 32 plants with eight hops varieties on his family's property north of Napa, which he says would produce more beer than he and his two partners could ever drink. They'll use some of the hops to make a wet hops double IPA, and will give the rest to other home brewers or possibly team up with a local brewery for a wet hops beer. \u003c/p>\n\u003cfigure id=\"attachment_60082\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BAB-hops-11.jpg\" alt=\"On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems. Photo credit: Ian Dunbar-Hall\" width=\"1000\" height=\"722\" class=\"size-full wp-image-60082\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On his family's 85-acre plot of land north of Napa, Dunbar-Hall grows hops on two 16-foot trellis systems.\u003cbr> Photo credit: Ian Dunbar-Hall\u003c/figcaption>\u003c/figure>\n\u003cp>Keep an eye out for wet hops beers on tap at local brew pubs around the harvest season from August through late September, he says. Sierra Nevada also makes Northern and Southern Hemisphere Harvest Wet Hop Ales.\u003c/p>\n\u003cp>With home brewed wet hops beers, there can be a lot of guesswork because unlike commercially-available hops, which are lab-tested, it is harder to determine the bitterness of backyard hops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Personally, I'm excited about making a beer completely with my own hops so I think I'll play that roulette and see what happens,\" Gilbert says. \"Hopefully I'll get something that isn't too bitter to drink or not bitter enough.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60069/bay-area-home-brewers-opt-for-homegrown-hops",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_2638",
"bayareabites_2554"
],
"tags": [
"bayareabites_14753",
"bayareabites_987",
"bayareabites_201",
"bayareabites_11562",
"bayareabites_11563"
],
"featImg": "bayareabites_60323",
"label": "bayareabites"
},
"bayareabites_60242": {
"type": "posts",
"id": "bayareabites_60242",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "60242",
"score": null,
"sort": [
1366311696000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1366311696,
"format": "aside",
"disqusTitle": "Study Finds No Harm In Occasional Drink During Pregnancy",
"title": "Study Finds No Harm In Occasional Drink During Pregnancy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "60242 http://blogs.kqed.org/bayareabites/?p=60242",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/04/18/study-finds-no-harm-in-occasional-drink-during-pregnancy/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 574,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1366311696,
"excerpt": "The study looked at about 10,000 British children born at the turn of this century and found no developmental problems among those whose mothers drank moderately during pregnancy. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003cstrong>\u003c/strong>",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The study looked at about 10,000 British children born at the turn of this century and found no developmental problems among those whose mothers drank moderately during pregnancy. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.",
"title": "Study Finds No Harm In Occasional Drink During Pregnancy | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Study Finds No Harm In Occasional Drink During Pregnancy",
"datePublished": "2013-04-18T12:01:36-07:00",
"dateModified": "2013-04-18T12:01:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "study-finds-no-harm-in-occasional-drink-during-pregnancy",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=177644483&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Thu, 18 Apr 2013 13:54:00 -0400",
"nprLastModifiedDate": "Thu, 18 Apr 2013 14:21:58 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy?ft=3&f=177644483",
"nprStoryId": "177644483",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 18 Apr 2013 14:21:00 -0400",
"path": "/bayareabites/60242/study-finds-no-harm-in-occasional-drink-during-pregnancy",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177644483/study-finds-no-harm-in-occasional-drink-during-pregnancy\">The Salt at NPR Food\u003c/a> (4/18/13)\u003c/p>\n\u003cfigure id=\"attachment_60249\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/pregnant-drinking-290x217.jpg\" alt=\"A pregnant woman holds a glass of wine. Photo: iStockphoto.com\" width=\"290\" height=\"217\" class=\"size-medium wp-image-60249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A pregnant woman holds a glass of wine.\u003cbr> Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Is the occasional glass of wine or beer OK for moms-to-be?\u003c/p>\n\u003cp>According to a new \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/1471-0528.12246/abstract\">study\u003c/a> published in \u003cem>BJOG: An International Journal of Obstetrics and Gynaecology\u003c/em>, there doesn't seem to be any measurable risk.\u003c/p>\n\u003cp>The study found that drinking up to two alcoholic beverages per week during pregnancy is not linked to developmental problems in children. But even the study's authors caution that abstaining from alcohol is still best for mothers-to-be.\u003c/p>\n\u003cp>The research was done at the University College London, using data collected as part of the Millennium Cohort Study. The researchers looked at about 10,000 children born in the U.K. between 2000 and 2001. When the children were 7 years old, they were given math, reading and spatial skills tests. And parents completed questionnaires about the children's emotional and social development.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers found that children born to women who consumed a little alcohol during pregnancy had higher test scores on some tests compared with children of nondrinkers. But the researchers conclude that most of these differences were too small to be statistically significant.\u003c/p>\n\u003cp>\"While we have followed these children for the first seven years of their lives, further research is needed to detect whether any adverse effects of low levels of alcohol consumption in pregnancy emerge later in childhood,\" professor \u003ca href=\"http://www.ucl.ac.uk/ucl-iris-project/iris/staffprofile.php?ref=YKELL78\">Yvonne Kelly\u003c/a>, of the International Centre for Lifecourse Studies (\u003ca href=\"http://www.ucl.ac.uk/icls\">ICLS)\u003c/a> at University College London, and co-author of the study, said in a statement released by the journal.\u003c/p>\n\u003cp>The Department of Health in the U.K. recommends that pregnant women avoid alcohol altogether. But if moms-to-be do choose to drink, the government's advice is \"to not have more than one to two units of alcohol once or twice a week, and not to get drunk,\" according to \u003ca href=\"http://www.nhs.uk/chq/Pages/2270.aspx?CategoryID=54#close\">this\u003c/a> U.K. government site. Under the British government's definition, a small 4-ounce glass of wine is about one-and-a-half units.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>Experts on fetal alcohol syndrome in the U.S. aren't so convinced by the new findings. \"Failure to see an effect doesn't mean that there isn't one, or that drinking in pregnancy is safe,\" says \u003ca href=\"http://www.med.wayne.edu/prb/fellowship_faculty_sokol.htm\">Dr. Robert Sokol\u003c/a>, director of the C.S. Mott Center for Human Growth and Development at Wayne State University, in an email to The Salt. He explains that the ability to detect effects of low levels of alcohol exposure depends largely on what's measured.\u003c/p>\n\u003cp>Another shortcoming of the study is that people tend to under-report alcohol consumption when they're questioned about it, says \u003ca href=\"http://www.einstein.yu.edu/faculty/10126/david-garry/\">Dr. David Garry\u003c/a> of the Albert Einstein College of Medicine at Yeshiva University. And in this study, women weren't asked to recall how much alcohol they drank until their child was 9 months old, so memories may not have been so clear. It's \"not a convincing study,\" says Garry.\u003c/p>\n\u003cp>\"If a woman has had some drinks in pregnancy, I would reassure her that the [child's] development is likely to be normal,\" writes Garry in an email to The Salt. But overall, he says, drinking does pose a risk and should be avoided during pregnancy.\u003c/p>\n\u003cp>Robert Sokol agrees. \"It's still the case that it's safest not to drink during pregnancy,\" Sokol says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/60242/study-finds-no-harm-in-occasional-drink-during-pregnancy",
"authors": [
"byline_bayareabites_60242"
],
"categories": [
"bayareabites_301",
"bayareabites_1244",
"bayareabites_1245",
"bayareabites_1246",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_119"
],
"tags": [
"bayareabites_8359",
"bayareabites_8276",
"bayareabites_2058",
"bayareabites_1768",
"bayareabites_10921"
],
"featImg": "bayareabites_60243",
"label": "bayareabites"
},
"bayareabites_59662": {
"type": "posts",
"id": "bayareabites_59662",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "59662",
"score": null,
"sort": [
1365520387000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1365520387,
"format": "aside",
"disqusTitle": "Arsenic In Beer May Come From Widely Used Filtering Process",
"title": "Arsenic In Beer May Come From Widely Used Filtering Process",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_59666\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\" alt=\"The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\" width=\"889\" height=\"500\" class=\"size-full wp-image-59666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">The Salt at NPR Food\u003c/a> (4/9/13)\u003c/p>\n\u003cp>Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.\u003c/p>\n\u003cp>But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.\u003c/p>\n\u003cp>When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.\u003c/p>\n\u003cp>\"We already knew that,\" says \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.php?id=4\">Roger Boulton\u003c/a>, a professor in enology at the University of California, Davis. \"The levels shouldn't be alarming, because it's the kind of thing you see in dust or air.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products.\u003c/p>\n\u003cp>Still, the prospect of arsenic in a frosty lager or a rich chardonnay does beg for further exploration.\u003c/p>\n\u003cp>It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.\u003c/p>\n\u003cp>\"It's really there for aesthetics,\" says \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/ths.htm\">Tom Shellhammer\u003c/a>, a professor of fermentation science at Oregon State University. \"People in general will make positive quality associations with clearer beverages.\"\u003c/p>\n\u003cp>There are exceptions, he says, like a cloudy Hefeweizen beer. But the notion of a cloudy pinot grigio does lack appeal. \"For many beer and wine producers,\" he says, \"clarity is a clear performance indicator.\"\u003c/p>\n\u003cp>For centuries, the filter of choice for wine and beer has been diatomaceous earth. It's a beige powder made up of the skeletons of diatoms, tiny algae that lived in oceans many moons ago. Because the diatom fossils have lots of minute holes, they do a great job of filtering liquids — from swimming pool water to pricey champagne.\u003c/p>\n\u003cp>Arsenic in beer hit the news this week when Mehmet Coelhan, a researcher at the \u003ca href=\"http://www.blq-weihenstephan.de/ueber-uns/team/beratung.html\">Weihenstephan\u003c/a> research center at the Technical University of Munich, reported at a meeting of the American Chemical Society that many of the nearly 360 beers tested in Germany had trace amounts of arsenic.\u003c/p>\n\u003cp>A few were found to have more than 25 parts per billion of arsenic. That's twice the 10 parts per billion \u003ca href=\"http://water.epa.gov/lawsregs/rulesregs/sdwa/arsenic/index.cfm\">standard \u003c/a>for drinking water in the United States.\u003c/p>\n\u003cp>Germany is proud of its \u003cem>Reinheitsgebot\u003c/em>, a 16th-century purity law that demands that beer can be made of only water, hops and malt. Coelhan and his fellow chemists do a lot of work analyzing water and other ingredients for the German beer industry, so they know arsenic wasn't in the water or malt.\u003c/p>\n\u003cp>But they did find it in the diatomaceous earth. \"We analyzed \u003cem>kieselguhr\u003c/em>,\" Coelhan told a news conference at the ACS meeting in New Orleans on April 7, using the German word for diatomaceous earth. \"We found high concentrations of extractable arsenic.\"\u003c/p>\n\u003cp>But people don't drink as much beer as they do water (or they shouldn't), and there's no U.S. or European standard for arsenic in foods. That has become an issue with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294466/in-rice-how-much-arsenic-is-too-much\">arsenic in rice\u003c/a>, which has been found in some products in the United States, including toddler formula and energy bars. So there's no way of knowing if there's enough arsenic in beer to pose a health risk.\u003c/p>\n\u003cp>The German researchers' findings square with a much smaller 2008 \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00770.x/abstract\">study of Italian beers\u003c/a>, which found similar levels in some brews, as well as cadmium and lead, which are also poisonous. A few other studies have found arsenic in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22026389\">wine\u003c/a>.\u003c/p>\n\u003cp>The wine industry has been moving away from using diatomaceous earth for decades, says \u003ca href=\"http://www.fresnostate.edu/jcast/ve/faculty-staff/j-giannini.html\">John Giannini\u003c/a>, a lecturer and vintner for the University of California, Fresno — not because it contains arsenic, but because it contains silica, so breathing it \"can do damage to your lungs,\" he says. He has switched largely to cellulose-fiber filters to reduce the risk to students.\u003c/p>\n\u003cp>The downside, Giannini says, is that the cellulose can give the wine a bit of a papery taste. \"What I'm doing is blending the two, to minimize the paper taste and minimize the use of DE.\"\u003c/p>\n\u003cp>Other options for filtering wine and beer include polyethylene filters, centrifuges and cross-flow filtration, which doesn't use a filter medium at all.\u003c/p>\n\u003cp>Washing diatomaceous earth before use reduced the amount of arsenic it released, Coelhan says, but that method hasn't been tested commercially.\u003c/p>\n\u003cp>Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.\u003c/p>\n\u003cp>\"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration,\" says \u003ca href=\"http://faculty.bftv.ucdavis.edu/fst/Bamforth/whoAmI.html\">Charlie Bamforth\u003c/a>, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.\u003c/p>\n\u003cp>Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, \u003cstrong>\u003c/strong>UC Davis wine expert and chemical engineer Boulton told The Salt. \"The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "59662 http://blogs.kqed.org/bayareabites/?p=59662",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/04/09/arsenic-in-beer-may-come-from-widely-used-filtering-process/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 947,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1365520387,
"excerpt": "Arsenic in beer doesn't sound like a good idea, even if it's due to a centuries-old filtering process. A new study says filtering beer with diatomaceous earth could boost levels of arsenic. But it's not clear whether this poses a health risk.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Arsenic in beer doesn't sound like a good idea, even if it's due to a centuries-old filtering process. A new study says filtering beer with diatomaceous earth could boost levels of arsenic. But it's not clear whether this poses a health risk.",
"title": "Arsenic In Beer May Come From Widely Used Filtering Process | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Arsenic In Beer May Come From Widely Used Filtering Process",
"datePublished": "2013-04-09T08:13:07-07:00",
"dateModified": "2013-04-09T08:13:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "arsenic-in-beer-may-come-from-widely-used-filtering-process",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=176587506&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nancy Shute",
"nprStoryDate": "Tue, 09 Apr 2013 10:22:00 -0400",
"nprLastModifiedDate": "Tue, 09 Apr 2013 10:43:33 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process?ft=3&f=176587506",
"nprStoryId": "176587506",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 09 Apr 2013 10:43:00 -0400",
"path": "/bayareabites/59662/arsenic-in-beer-may-come-from-widely-used-filtering-process",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59666\" class=\"wp-caption aligncenter\" style=\"max-width: 889px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/beerarsenic.jpg\" alt=\"The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\" width=\"889\" height=\"500\" class=\"size-full wp-image-59666\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The process that turns this beer crystal clear also may impart trace amounts of arsenic. Photo: istockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nancy Shute, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/08/176587506/arsenic-in-beer-may-come-from-widely-used-filtering-process\">The Salt at NPR Food\u003c/a> (4/9/13)\u003c/p>\n\u003cp>Beer lovers might be alarmed to hear that beer can pick up small amounts of arsenic as it's filtered to be sparkly clear.\u003c/p>\n\u003cp>But researchers in Germany reported Sunday that they've found arsenic in hundreds of samples of beer, some at levels more than twice that allowed in drinking water.\u003c/p>\n\u003cp>When we checked in with experts about arsenic and the filtering process, which is also widely used in the wine industry, they weren't too surprised. That's because the filtering agent in question, diatomaceous earth, is a mined natural product that contains iron and other metals.\u003c/p>\n\u003cp>\"We already knew that,\" says \u003ca href=\"http://wineserver.ucdavis.edu/people/faculty.php?id=4\">Roger Boulton\u003c/a>, a professor in enology at the University of California, Davis. \"The levels shouldn't be alarming, because it's the kind of thing you see in dust or air.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One reason that chemists are now discovering arsenic in beer is that testing methods are much more precise than in decades past, Boulton says, detecting low levels of naturally occurring elements that have always been in food products.\u003c/p>\n\u003cp>Still, the prospect of arsenic in a frosty lager or a rich chardonnay does beg for further exploration.\u003c/p>\n\u003cp>It turns out that any beer or wine that's clear has been filtered to strain out plant matter, yeast and anything else that would leave a drink looking unappealingly cloudy.\u003c/p>\n\u003cp>\"It's really there for aesthetics,\" says \u003ca href=\"http://oregonstate.edu/dept/foodsci/faculty/ths.htm\">Tom Shellhammer\u003c/a>, a professor of fermentation science at Oregon State University. \"People in general will make positive quality associations with clearer beverages.\"\u003c/p>\n\u003cp>There are exceptions, he says, like a cloudy Hefeweizen beer. But the notion of a cloudy pinot grigio does lack appeal. \"For many beer and wine producers,\" he says, \"clarity is a clear performance indicator.\"\u003c/p>\n\u003cp>For centuries, the filter of choice for wine and beer has been diatomaceous earth. It's a beige powder made up of the skeletons of diatoms, tiny algae that lived in oceans many moons ago. Because the diatom fossils have lots of minute holes, they do a great job of filtering liquids — from swimming pool water to pricey champagne.\u003c/p>\n\u003cp>Arsenic in beer hit the news this week when Mehmet Coelhan, a researcher at the \u003ca href=\"http://www.blq-weihenstephan.de/ueber-uns/team/beratung.html\">Weihenstephan\u003c/a> research center at the Technical University of Munich, reported at a meeting of the American Chemical Society that many of the nearly 360 beers tested in Germany had trace amounts of arsenic.\u003c/p>\n\u003cp>A few were found to have more than 25 parts per billion of arsenic. That's twice the 10 parts per billion \u003ca href=\"http://water.epa.gov/lawsregs/rulesregs/sdwa/arsenic/index.cfm\">standard \u003c/a>for drinking water in the United States.\u003c/p>\n\u003cp>Germany is proud of its \u003cem>Reinheitsgebot\u003c/em>, a 16th-century purity law that demands that beer can be made of only water, hops and malt. Coelhan and his fellow chemists do a lot of work analyzing water and other ingredients for the German beer industry, so they know arsenic wasn't in the water or malt.\u003c/p>\n\u003cp>But they did find it in the diatomaceous earth. \"We analyzed \u003cem>kieselguhr\u003c/em>,\" Coelhan told a news conference at the ACS meeting in New Orleans on April 7, using the German word for diatomaceous earth. \"We found high concentrations of extractable arsenic.\"\u003c/p>\n\u003cp>But people don't drink as much beer as they do water (or they shouldn't), and there's no U.S. or European standard for arsenic in foods. That has become an issue with \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/23/147294466/in-rice-how-much-arsenic-is-too-much\">arsenic in rice\u003c/a>, which has been found in some products in the United States, including toddler formula and energy bars. So there's no way of knowing if there's enough arsenic in beer to pose a health risk.\u003c/p>\n\u003cp>The German researchers' findings square with a much smaller 2008 \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2008.tb00770.x/abstract\">study of Italian beers\u003c/a>, which found similar levels in some brews, as well as cadmium and lead, which are also poisonous. A few other studies have found arsenic in \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22026389\">wine\u003c/a>.\u003c/p>\n\u003cp>The wine industry has been moving away from using diatomaceous earth for decades, says \u003ca href=\"http://www.fresnostate.edu/jcast/ve/faculty-staff/j-giannini.html\">John Giannini\u003c/a>, a lecturer and vintner for the University of California, Fresno — not because it contains arsenic, but because it contains silica, so breathing it \"can do damage to your lungs,\" he says. He has switched largely to cellulose-fiber filters to reduce the risk to students.\u003c/p>\n\u003cp>The downside, Giannini says, is that the cellulose can give the wine a bit of a papery taste. \"What I'm doing is blending the two, to minimize the paper taste and minimize the use of DE.\"\u003c/p>\n\u003cp>Other options for filtering wine and beer include polyethylene filters, centrifuges and cross-flow filtration, which doesn't use a filter medium at all.\u003c/p>\n\u003cp>Washing diatomaceous earth before use reduced the amount of arsenic it released, Coelhan says, but that method hasn't been tested commercially.\u003c/p>\n\u003cp>Indeed, scientists have some work to do to find out if diatomaceous earth really is causing problems with arsenic in beer and wine.\u003c/p>\n\u003cp>\"The proper study would be to compare unfiltered beer to filtered beer, beer filtered using diatomaceous earth, beer filtered using perlite, beer filtered using cross-flow filtration,\" says \u003ca href=\"http://faculty.bftv.ucdavis.edu/fst/Bamforth/whoAmI.html\">Charlie Bamforth\u003c/a>, a professor of brewing science at the University of California, Davis. He's skeptical that diatomaceous earth could be causing troubling levels of contamination.\u003c/p>\n\u003cp>Abandoning diatomaceous earth altogether won't guarantee there's no arsenic or other heavy metals in beverages, \u003cstrong>\u003c/strong>UC Davis wine expert and chemical engineer Boulton told The Salt. \"The sense that if you didn't use diatomaceous earth, there would be no heavy metals in beer at all is a little out of touch with nature.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/59662/arsenic-in-beer-may-come-from-widely-used-filtering-process",
"authors": [
"byline_bayareabites_59662"
],
"categories": [
"bayareabites_301",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_2035"
],
"tags": [
"bayareabites_11520",
"bayareabites_14753",
"bayareabites_10921"
],
"featImg": "bayareabites_59663",
"label": "bayareabites"
},
"bayareabites_58511": {
"type": "posts",
"id": "bayareabites_58511",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "58511",
"score": null,
"sort": [
1363576885000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1363576885,
"format": "aside",
"disqusTitle": "Craft Brews Slowly Chipping Away At Big Beer's Dominance",
"title": "Craft Brews Slowly Chipping Away At Big Beer's Dominance",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58516\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\" alt=\"Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\" width=\"888\" height=\"500\" class=\"size-full wp-image-58516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130317_atc_01.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">NPR Business\u003c/a> (3/17/13)\u003c/p>\n\u003cp>America loves beer.\u003c/p>\n\u003cp>In the U.S., we drink $200 billion worth of the hops-brewed libation annually. What many Americans might not know is that most domestic beer, 90 percent in fact, is dominated by just two companies: \u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Anheuser-Busch InBev and MillerCoors\u003c/a>.\u003c/p>\n\u003cp>Innovators, however, are challenging that dominance in the form of craft beer breweries. Small \"mom and pop\"-style breweries — or regional breweries — now account for about 6 percent of domestic beer sales. That may seem like a small number, but it's been growing every year since the early 1990s, while big brewer share is declining.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now more small breweries than there were before Prohibition, when beer was largely a regional business.\u003c/p>\n\u003cp>\u003cstrong>Why Craft Beer?\u003c/strong>\u003c/p>\n\u003cp>At Meridian Pint, a trendy D.C. bar and restaurant, you wouldn't even be able to order a Budweiser, Coors or something else from the big two.\u003c/p>\n\u003cp>Sam Fritz, a cicerone, which is like a sommelier for beer, is the beer director for Meridian Pint.\u003c/p>\n\u003cp>\"I try to have a nice mix of approachable craft beers, as well as exciting new stuff for people who have tried a lot of everyday beers,\" Fritz says.\u003c/p>\n\u003cp>Meridian Pint offers brands such as DC Brau, Flying Dog and Oxbow. Fritz says he prides himself on this kind of handpicked selection, but there are some brands he won't carry.\u003c/p>\n\u003cp>\"I do not carry any beer that come under the Miller or Coors or Bud labels,\" he says.\u003c/p>\n\u003cp>That's just fine with his customers, like Landon Rordam, who says he's not looking for those big names but instead tries to find \"what haven't I tried before.\"\u003c/p>\n\u003cp>\u003cstrong>Big Beer Vs. Craft Beer\u003c/strong>\u003c/p>\n\u003cp>Consolidation of the big brewers also worries the Justice Department, which recently blocked an attempt by Anheuser-Busch InBev to buy the 50 percent of Grupo Modelo it does not already own. The Mexican beer maker, the world's third-largest, owns Corona, Negra Modelo and other brands.\u003c/p>\n\u003cp>Journalist Elizabeth Flock, who reported on the \u003ca href=\"http://www.usnews.com/news/articles/2013/02/08/hopslam-how-big-beer-is-trying-to-stop-a-craft-beer-revolution\">blocked merger and the beer market\u003c/a> for \u003cem>U.S. News and World Report,\u003c/em> says the Justice Department said that AB-InBev, by buying Grupo Modelo, would effectively eliminate its competition.\u003c/p>\n\u003cp>The problem for craft brewers, Flock tells Jacki Lyden, host of weekends on \u003cem>All Things Considered,\u003c/em> is that those sorts of mergers make the fight against big beer companies even more difficult.\u003c/p>\n\u003cp>\"Everyone wants to be on grocery store shelves at eye level,\" Flock says. \"Craft brewers say big beer is increasingly pushing them out of those prime spots.\"\u003c/p>\n\u003cp>There's also the issue, Flock says, of what the Brewer's Association calls \"crafty\" beers — beers owned by big beer companies disguised as small craft beer. A common example is Blue Moon, a Belgian-style beer.\u003c/p>\n\u003cp>\"A lot of people think that [Blue Moon] is a craft beer, but is in fact owned by MillerCoors,\" she says.\u003c/p>\n\u003cp>Craft brewers argue, Flock says, that this limits consumer choice. For instance, if a bar stocks the top brands from a big brewer along with these \"crafty\" beers, consumers are essentially only buying from a single company.\u003c/p>\n\u003cp>Not everyone agrees. Benj Steinman, an editor for \u003cem>Beer Marketer's Insights\u003c/em>, a trade publication, says these so-called \"crafty beers\" might be helping the craft beer market.\u003c/p>\n\u003cp>\"What Anheuser-Busch and Coors have\u003cstrong> \u003c/strong>done through Shock Top and Blue Moon is opened up a greater number of consumers to the universe of craft beers and their innovation, flavor and variety,\" says Steinman, a 30-year veteran of the beer business. \"They're sort of gateway beers.\"\u003c/p>\n\u003cp>In other words, they are more accessible craft beers that might get you started wanting to taste other, more complex beers with notes of dark cherry or sassafras molasses.\u003c/p>\n\u003cp>Julia Herz, the craft beer program director for the Brewer's Association, says big beer should print its names on the bottles.\u003c/p>\n\u003cp>\"What we've called for is a transparency of parent company ownership, and to put that on the beer label so the beer-lover has a chance to know who's behind those brands,\" she says.\u003c/p>\n\u003cp>Herz says branding matters to many beer drinkers, especially those who care about the brands they consume and who owns those companies.\u003c/p>\n\u003cp>\"A lot of millennials are associating themselves with what they consume, and what they hold in their hand,\" she says.\u003c/p>\n\u003cp>\u003cstrong>The Question Of Cost\u003c/strong>\u003c/p>\n\u003cp>Craft beers are, without question, more expensive, which might make it harder for them to compete against the bigger brands.\u003c/p>\n\u003cp>\"This is a very middle-class beverage; [a] working class beverage,\" says Chris Thorne, a spokesman for the Beer Institute, the largest beer industry trade group. \"So what a lot of people are looking for is what's affordable.\"\u003c/p>\n\u003cp>Thorne says fierce competition is nothing new in the beer business: It's been that way since the days of Fred Miller, Freddy Heineken, Adolph Coors and August Busch.\u003c/p>\n\u003cp>\"These are names that are rooted in our heritage, in the beer-drinking culture in the U.S., and they never got a break,\" Thorne says. \"They competed with each other.\"\u003c/p>\n\u003cp>Back at Meridian Pint, beer director Fritz shows off his 24 beer taps, all pouring high-end craft brews. He really doesn't want to lose that market share to beers pretending to be microbrews.\u003c/p>\n\u003cp>\"It certainly is more expensive, but for what we're trying to do, we're trying to offer the highest-quality products that we can,\" he says, \"and that means buying from producers that use good ingredients and are innovative producers.\"\u003c/p>\n\u003cp>In the bar, customer Rordam says even if he's sampled some upscale micro brews at $6, $7 or $8 a pint, those prices might eventually force him to go back down the ladder.\u003c/p>\n\u003cp>\"After I've had like three or four microbrews, I'll think 'wow that was $25 [or] $30, I should probably get a Bud Light now because this is getting ridiculous,'\" he says. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nRelated Post from NPR's Planet Money:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Beer Map: Two Giant Brewers, 210 Brands\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "58511 http://blogs.kqed.org/bayareabites/?p=58511",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/17/craft-brews-slowly-chipping-away-at-big-beers-dominance/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1092,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 40
},
"modified": 1363577366,
"excerpt": "Beer is a $200 billion a year business in the U.S., but most of that money goes to the two companies, Anheuser-Busch InBev and MillerCoors. But smaller \"craft\" breweries are challenging that dominance, and it's a battle that's being waged on grocery store shelves and the taps at your local pub.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Beer is a $200 billion a year business in the U.S., but most of that money goes to the two companies, Anheuser-Busch InBev and MillerCoors. But smaller "craft" breweries are challenging that dominance, and it's a battle that's being waged on grocery store shelves and the taps at your local pub.",
"title": "Craft Brews Slowly Chipping Away At Big Beer's Dominance | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Craft Brews Slowly Chipping Away At Big Beer's Dominance",
"datePublished": "2013-03-17T20:21:25-07:00",
"dateModified": "2013-03-17T20:29:26-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "craft-brews-slowly-chipping-away-at-big-beers-dominance",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=174571197&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Sun, 17 Mar 2013 15:00:00 -0400",
"nprLastModifiedDate": "Sun, 17 Mar 2013 19:48:10 -0400",
"nprHtmlLink": "http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance?ft=3&f=174571197",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130317_atc_01.mp3?orgId=1&topicId=1006&ft=3&f=174571197",
"nprAudioM3u": "http://api.npr.org/m3u/1174571035-750797.m3u?orgId=1&topicId=1006&ft=3&f=174571197",
"nprStoryId": "174571197",
"nprRetrievedStory": "1",
"nprPubDate": "Sun, 17 Mar 2013 19:48:00 -0400",
"path": "/bayareabites/58511/craft-brews-slowly-chipping-away-at-big-beers-dominance",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130317_atc_01.mp3?orgId=1&topicId=1006&ft=3&f=174571197",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58516\" class=\"wp-caption aligncenter\" style=\"max-width: 888px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/craftbeer.jpg\" alt=\"Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\" width=\"888\" height=\"500\" class=\"size-full wp-image-58516\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft beers are offered for sale at Sam's Wines and Spirits in Chicago. Craft beer has about a 6 percent market share in the U.S. beer market, which is dominated by Anheuser-Busch InBev and MillerCoors. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">All Things Considered\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/03/20130317_atc_01.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, \u003ca href=\"http://www.npr.org/2013/03/17/174571197/craft-brews-slowly-chipping-away-at-big-beers-dominance\">NPR Business\u003c/a> (3/17/13)\u003c/p>\n\u003cp>America loves beer.\u003c/p>\n\u003cp>In the U.S., we drink $200 billion worth of the hops-brewed libation annually. What many Americans might not know is that most domestic beer, 90 percent in fact, is dominated by just two companies: \u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Anheuser-Busch InBev and MillerCoors\u003c/a>.\u003c/p>\n\u003cp>Innovators, however, are challenging that dominance in the form of craft beer breweries. Small \"mom and pop\"-style breweries — or regional breweries — now account for about 6 percent of domestic beer sales. That may seem like a small number, but it's been growing every year since the early 1990s, while big brewer share is declining.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are now more small breweries than there were before Prohibition, when beer was largely a regional business.\u003c/p>\n\u003cp>\u003cstrong>Why Craft Beer?\u003c/strong>\u003c/p>\n\u003cp>At Meridian Pint, a trendy D.C. bar and restaurant, you wouldn't even be able to order a Budweiser, Coors or something else from the big two.\u003c/p>\n\u003cp>Sam Fritz, a cicerone, which is like a sommelier for beer, is the beer director for Meridian Pint.\u003c/p>\n\u003cp>\"I try to have a nice mix of approachable craft beers, as well as exciting new stuff for people who have tried a lot of everyday beers,\" Fritz says.\u003c/p>\n\u003cp>Meridian Pint offers brands such as DC Brau, Flying Dog and Oxbow. Fritz says he prides himself on this kind of handpicked selection, but there are some brands he won't carry.\u003c/p>\n\u003cp>\"I do not carry any beer that come under the Miller or Coors or Bud labels,\" he says.\u003c/p>\n\u003cp>That's just fine with his customers, like Landon Rordam, who says he's not looking for those big names but instead tries to find \"what haven't I tried before.\"\u003c/p>\n\u003cp>\u003cstrong>Big Beer Vs. Craft Beer\u003c/strong>\u003c/p>\n\u003cp>Consolidation of the big brewers also worries the Justice Department, which recently blocked an attempt by Anheuser-Busch InBev to buy the 50 percent of Grupo Modelo it does not already own. The Mexican beer maker, the world's third-largest, owns Corona, Negra Modelo and other brands.\u003c/p>\n\u003cp>Journalist Elizabeth Flock, who reported on the \u003ca href=\"http://www.usnews.com/news/articles/2013/02/08/hopslam-how-big-beer-is-trying-to-stop-a-craft-beer-revolution\">blocked merger and the beer market\u003c/a> for \u003cem>U.S. News and World Report,\u003c/em> says the Justice Department said that AB-InBev, by buying Grupo Modelo, would effectively eliminate its competition.\u003c/p>\n\u003cp>The problem for craft brewers, Flock tells Jacki Lyden, host of weekends on \u003cem>All Things Considered,\u003c/em> is that those sorts of mergers make the fight against big beer companies even more difficult.\u003c/p>\n\u003cp>\"Everyone wants to be on grocery store shelves at eye level,\" Flock says. \"Craft brewers say big beer is increasingly pushing them out of those prime spots.\"\u003c/p>\n\u003cp>There's also the issue, Flock says, of what the Brewer's Association calls \"crafty\" beers — beers owned by big beer companies disguised as small craft beer. A common example is Blue Moon, a Belgian-style beer.\u003c/p>\n\u003cp>\"A lot of people think that [Blue Moon] is a craft beer, but is in fact owned by MillerCoors,\" she says.\u003c/p>\n\u003cp>Craft brewers argue, Flock says, that this limits consumer choice. For instance, if a bar stocks the top brands from a big brewer along with these \"crafty\" beers, consumers are essentially only buying from a single company.\u003c/p>\n\u003cp>Not everyone agrees. Benj Steinman, an editor for \u003cem>Beer Marketer's Insights\u003c/em>, a trade publication, says these so-called \"crafty beers\" might be helping the craft beer market.\u003c/p>\n\u003cp>\"What Anheuser-Busch and Coors have\u003cstrong> \u003c/strong>done through Shock Top and Blue Moon is opened up a greater number of consumers to the universe of craft beers and their innovation, flavor and variety,\" says Steinman, a 30-year veteran of the beer business. \"They're sort of gateway beers.\"\u003c/p>\n\u003cp>In other words, they are more accessible craft beers that might get you started wanting to taste other, more complex beers with notes of dark cherry or sassafras molasses.\u003c/p>\n\u003cp>Julia Herz, the craft beer program director for the Brewer's Association, says big beer should print its names on the bottles.\u003c/p>\n\u003cp>\"What we've called for is a transparency of parent company ownership, and to put that on the beer label so the beer-lover has a chance to know who's behind those brands,\" she says.\u003c/p>\n\u003cp>Herz says branding matters to many beer drinkers, especially those who care about the brands they consume and who owns those companies.\u003c/p>\n\u003cp>\"A lot of millennials are associating themselves with what they consume, and what they hold in their hand,\" she says.\u003c/p>\n\u003cp>\u003cstrong>The Question Of Cost\u003c/strong>\u003c/p>\n\u003cp>Craft beers are, without question, more expensive, which might make it harder for them to compete against the bigger brands.\u003c/p>\n\u003cp>\"This is a very middle-class beverage; [a] working class beverage,\" says Chris Thorne, a spokesman for the Beer Institute, the largest beer industry trade group. \"So what a lot of people are looking for is what's affordable.\"\u003c/p>\n\u003cp>Thorne says fierce competition is nothing new in the beer business: It's been that way since the days of Fred Miller, Freddy Heineken, Adolph Coors and August Busch.\u003c/p>\n\u003cp>\"These are names that are rooted in our heritage, in the beer-drinking culture in the U.S., and they never got a break,\" Thorne says. \"They competed with each other.\"\u003c/p>\n\u003cp>Back at Meridian Pint, beer director Fritz shows off his 24 beer taps, all pouring high-end craft brews. He really doesn't want to lose that market share to beers pretending to be microbrews.\u003c/p>\n\u003cp>\"It certainly is more expensive, but for what we're trying to do, we're trying to offer the highest-quality products that we can,\" he says, \"and that means buying from producers that use good ingredients and are innovative producers.\"\u003c/p>\n\u003cp>In the bar, customer Rordam says even if he's sampled some upscale micro brews at $6, $7 or $8 a pint, those prices might eventually force him to go back down the ladder.\u003c/p>\n\u003cp>\"After I've had like three or four microbrews, I'll think 'wow that was $25 [or] $30, I should probably get a Bud Light now because this is getting ridiculous,'\" he says. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nRelated Post from NPR's Planet Money:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.npr.org/blogs/money/2013/02/19/172323211/beer-map-two-giant-brewers-210-brands\">Beer Map: Two Giant Brewers, 210 Brands\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/58511/craft-brews-slowly-chipping-away-at-big-beers-dominance",
"authors": [
"byline_bayareabites_58511"
],
"categories": [
"bayareabites_301",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_14753",
"bayareabites_11160",
"bayareabites_11405",
"bayareabites_10921"
],
"featImg": "bayareabites_58512",
"label": "bayareabites"
},
"bayareabites_57874": {
"type": "posts",
"id": "bayareabites_57874",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57874",
"score": null,
"sort": [
1362521343000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1362521343,
"format": "aside",
"disqusTitle": "Who Grew Your Pint? How Craft Brews Boost Local Farmers",
"title": "Who Grew Your Pint? How Craft Brews Boost Local Farmers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57882\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\" alt=\"North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\" width=\"890\" height=\"500\" class=\"size-full wp-image-57882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fehling\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">The Salt at NPR Food\u003c/a> (3/5/13)\u003c/p>\n\u003cp>Brent Manning is a maltster on a mission. The co-founder of Riverbend Malt House in Asheville, N.C., wants people to be able to taste local grains in North Carolina's beers, just as vino aficionados can identify the provenance of fine wines.\u003c/p>\n\u003cp>\"In the wine industry ... they will tell you that the No. 1 Syrah grape grows on this hillside over here because it's a bit rockier,\" Manning explains. \"It's that very same connection to the soil and the underlying geology that creates these nuances in flavors.\"\u003c/p>\n\u003cp>And a critical element in creating beer with truly local flavor, Manning contends, is malt made from local grains.\u003c/p>\n\u003cp>Asheville's beer lovers are \"farm-to-table, local, local, local-focused,\" Manning says. But when he and business partner Brian Simpson opened \u003ca href=\"http://riverbendmalt.com/\" target=\"_blank\">Riverbend\u003c/a> in 2010, \"it was almost comical that with so much of this local beer, the only thing local [in the beer] was the water.\"\u003c/p>\n\u003cfigure id=\"attachment_57883\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1-290x217.jpg\" alt=\"Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\u003c/figcaption>\u003c/figure>\n\u003cp>As we've reported, water certainly can \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/09/154574766/to-grow-a-craft-beer-business-the-secrets-in-the-water\" target=\"_blank\">impart flavor to beer\u003c/a>. But when it comes to creating a distinct North Carolina flavor, Manning is focused on locally sourced malt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Malt is an essential element in beer, along with water, hops and yeast. But while most beer drinkers know that malt comes from grain, many have no idea how it's made.\u003c/p>\n\u003cp>That's where the maltster — yes, that's the name for people who malt — comes in: between the farmer, who grows the grain, and the brewer, who makes the beer.\u003c/p>\n\u003cp>To make malt, the raw grain (typically barley, wheat or rye) is sprouted in water, then dried. \u003ca href=\"http://riverbendmalt.com/?page_id=115\" target=\"_blank\">The process\u003c/a> creates enzymes, breaks down the starch in the grain and produces sugars — all critical before brewing can begin.\u003c/p>\n\u003cp>For decades, breweries have typically purchased their malt from large-scale, mechanized facilities that pool massive volumes of grains grown throughout the U.S., Canada and Europe.\u003c/p>\n\u003cp>The explosion of microbreweries in recent years has spurred a small but growing craft malt industry, where tiny malt houses — facilities where malt is produced — conduct the malting process, often entirely by hand.\u003c/p>\n\u003cp>Emphasis on small. Andrea Stanley, who opened \u003ca href=\"http://www.valleymalt.com/\" target=\"_blank\">Valley Malt\u003c/a> in Hadley, Mass., with her husband in 2010, says their business produces in one year what a typical Midwest malt house processes in a single day.\u003c/p>\n\u003cfigure id=\"attachment_57884\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2-216x290.jpg\" alt=\"Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\" width=\"216\" height=\"290\" class=\"size-medium wp-image-57884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>Back in Asheville, Brent Manning acknowledges that Riverbend also \"is microscopic on the grain-buyer scale right now.\"\u003c/p>\n\u003cp>But micro-malting isn't about being big, after all. Riverbend's goal, Manning says, is \"to create another niche market for these farmers to sell their grain to.\"\u003c/p>\n\u003cp>That's certainly true for farmer Peter Martens, who grows a variety of grains on his certified organic farm in New York's Finger Lakes region. In 2010, he and his father planted 20 acres of malting barley for Valley Malt, \"more out of curiosity than anything else.\"\u003c/p>\n\u003cp>This year, they've planted more than 80 acres of malting barley. With demand strong, Martens is considering boosting production even further.\u003c/p>\n\u003cp>Craft malt houses have another benefit for farmers, says Manning: They offer some insurance against the vagaries of the market. Farmers' livelihoods depend on the price they get when they sell their product — and that price can vary wildly. Riverbend's goal \"was to get farmers out of that commodity price loop,\" Manning says.\u003c/p>\n\u003cp>Amy Poirier says that has proven true on her family's farm, \u003ca href=\"http://www.hoffnerorganicfarms.com/\">Hoffner Organic Farms\u003c/a>, in Mount Ulla, N.C. Contracting with Riverbend has guaranteed a set price for their barley each year, she says. \"So those fluctuations,\" Poirier says, \"we don't have to worry about them as much.\"\u003c/p>\n\u003cp>Back in upstate New York, farmer Peter Martens says he's now getting calls regularly from new maltsters looking for certified organic barley.\u003c/p>\n\u003cp>More importantly, the craft maltsters \"seem to be really knowledgeable about what they're doing\" — and intent on building a business model that can last, Martens says.\u003c/p>\n\u003cp>Brewing locally sourced beer is a business, after all, which means everyone in the production chain must have an eye toward staying in the black. Even so, the locavore ethos is alive and well.\u003c/p>\n\u003cp>In Massachusetts, for instance, Valley Malt encourages small farmers just learning how to grow grain for malt, Andrea Stanley says. She and her husband currently work with 25 farmers and offer assistance with seed, equipment and harvesting.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It is a lot of coordination and a lot of work,\" Stanley says. \"I could easily just tell one of our [more experienced] farmers, 'Can you plant more acres for me?' ... But for now, we have certain values that are driving our business that just aren't about the bottom line.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "57874 http://blogs.kqed.org/bayareabites/?p=57874",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/03/05/who-grew-your-pint-how-craft-brews-boost-local-farmers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 886,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1362521343,
"excerpt": "Malt is an essential component of beer, but most comes from a handful of industrial processors that pool grains from across the U.S. and Canada. Now, a small but growing number of craft malt houses are malting grains from small regional farmers, enabling microbreweries to offer truly local beers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Malt is an essential component of beer, but most comes from a handful of industrial processors that pool grains from across the U.S. and Canada. Now, a small but growing number of craft malt houses are malting grains from small regional farmers, enabling microbreweries to offer truly local beers.",
"title": "Who Grew Your Pint? How Craft Brews Boost Local Farmers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Who Grew Your Pint? How Craft Brews Boost Local Farmers",
"datePublished": "2013-03-05T14:09:03-08:00",
"dateModified": "2013-03-05T14:09:03-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "who-grew-your-pint-how-craft-brews-boost-local-farmers",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=171409157&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "April Fehling",
"nprStoryDate": "Tue, 05 Mar 2013 14:49:00 -0500",
"nprLastModifiedDate": "Tue, 05 Mar 2013 15:27:50 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers?ft=3&f=171409157",
"nprStoryId": "171409157",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 05 Mar 2013 15:27:00 -0500",
"path": "/bayareabites/57874/who-grew-your-pint-how-craft-brews-boost-local-farmers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57882\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt.jpg\" alt=\"North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\" width=\"890\" height=\"500\" class=\"size-full wp-image-57882\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">North Carolina farmers Buddy Hoffner (left) and son Chris have been growing barley for Riverbend Malt House in Asheville since 2010. Riverbend then processes the grain into malt for use by local breweries Photo: Salisbury Post/Karissa Minn\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by April Fehling\u003c/strong>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/07/171409157/who-grew-your-pint-how-craft-brews-boost-local-farmers\">The Salt at NPR Food\u003c/a> (3/5/13)\u003c/p>\n\u003cp>Brent Manning is a maltster on a mission. The co-founder of Riverbend Malt House in Asheville, N.C., wants people to be able to taste local grains in North Carolina's beers, just as vino aficionados can identify the provenance of fine wines.\u003c/p>\n\u003cp>\"In the wine industry ... they will tell you that the No. 1 Syrah grape grows on this hillside over here because it's a bit rockier,\" Manning explains. \"It's that very same connection to the soil and the underlying geology that creates these nuances in flavors.\"\u003c/p>\n\u003cp>And a critical element in creating beer with truly local flavor, Manning contends, is malt made from local grains.\u003c/p>\n\u003cp>Asheville's beer lovers are \"farm-to-table, local, local, local-focused,\" Manning says. But when he and business partner Brian Simpson opened \u003ca href=\"http://riverbendmalt.com/\" target=\"_blank\">Riverbend\u003c/a> in 2010, \"it was almost comical that with so much of this local beer, the only thing local [in the beer] was the water.\"\u003c/p>\n\u003cfigure id=\"attachment_57883\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt1-290x217.jpg\" alt=\"Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\" width=\"290\" height=\"217\" class=\"size-medium wp-image-57883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Valley Malt, in Hadley, Mass., works with 25 farmers growing six different types of grain in the Northeast. Photo: Courtesy of Valley Malt\u003c/figcaption>\u003c/figure>\n\u003cp>As we've reported, water certainly can \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/06/09/154574766/to-grow-a-craft-beer-business-the-secrets-in-the-water\" target=\"_blank\">impart flavor to beer\u003c/a>. But when it comes to creating a distinct North Carolina flavor, Manning is focused on locally sourced malt.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Malt is an essential element in beer, along with water, hops and yeast. But while most beer drinkers know that malt comes from grain, many have no idea how it's made.\u003c/p>\n\u003cp>That's where the maltster — yes, that's the name for people who malt — comes in: between the farmer, who grows the grain, and the brewer, who makes the beer.\u003c/p>\n\u003cp>To make malt, the raw grain (typically barley, wheat or rye) is sprouted in water, then dried. \u003ca href=\"http://riverbendmalt.com/?page_id=115\" target=\"_blank\">The process\u003c/a> creates enzymes, breaks down the starch in the grain and produces sugars — all critical before brewing can begin.\u003c/p>\n\u003cp>For decades, breweries have typically purchased their malt from large-scale, mechanized facilities that pool massive volumes of grains grown throughout the U.S., Canada and Europe.\u003c/p>\n\u003cp>The explosion of microbreweries in recent years has spurred a small but growing craft malt industry, where tiny malt houses — facilities where malt is produced — conduct the malting process, often entirely by hand.\u003c/p>\n\u003cp>Emphasis on small. Andrea Stanley, who opened \u003ca href=\"http://www.valleymalt.com/\" target=\"_blank\">Valley Malt\u003c/a> in Hadley, Mass., with her husband in 2010, says their business produces in one year what a typical Midwest malt house processes in a single day.\u003c/p>\n\u003cfigure id=\"attachment_57884\" class=\"wp-caption alignleft\" style=\"max-width: 216px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/malt2-216x290.jpg\" alt=\"Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\" width=\"216\" height=\"290\" class=\"size-medium wp-image-57884\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Throwback Brewery in New Hampshire is one of almost 20 New England breweries using malts from Massachusetts' micro-malt house Vally Malt. Photo: Courtesy of Throwback Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>Back in Asheville, Brent Manning acknowledges that Riverbend also \"is microscopic on the grain-buyer scale right now.\"\u003c/p>\n\u003cp>But micro-malting isn't about being big, after all. Riverbend's goal, Manning says, is \"to create another niche market for these farmers to sell their grain to.\"\u003c/p>\n\u003cp>That's certainly true for farmer Peter Martens, who grows a variety of grains on his certified organic farm in New York's Finger Lakes region. In 2010, he and his father planted 20 acres of malting barley for Valley Malt, \"more out of curiosity than anything else.\"\u003c/p>\n\u003cp>This year, they've planted more than 80 acres of malting barley. With demand strong, Martens is considering boosting production even further.\u003c/p>\n\u003cp>Craft malt houses have another benefit for farmers, says Manning: They offer some insurance against the vagaries of the market. Farmers' livelihoods depend on the price they get when they sell their product — and that price can vary wildly. Riverbend's goal \"was to get farmers out of that commodity price loop,\" Manning says.\u003c/p>\n\u003cp>Amy Poirier says that has proven true on her family's farm, \u003ca href=\"http://www.hoffnerorganicfarms.com/\">Hoffner Organic Farms\u003c/a>, in Mount Ulla, N.C. Contracting with Riverbend has guaranteed a set price for their barley each year, she says. \"So those fluctuations,\" Poirier says, \"we don't have to worry about them as much.\"\u003c/p>\n\u003cp>Back in upstate New York, farmer Peter Martens says he's now getting calls regularly from new maltsters looking for certified organic barley.\u003c/p>\n\u003cp>More importantly, the craft maltsters \"seem to be really knowledgeable about what they're doing\" — and intent on building a business model that can last, Martens says.\u003c/p>\n\u003cp>Brewing locally sourced beer is a business, after all, which means everyone in the production chain must have an eye toward staying in the black. Even so, the locavore ethos is alive and well.\u003c/p>\n\u003cp>In Massachusetts, for instance, Valley Malt encourages small farmers just learning how to grow grain for malt, Andrea Stanley says. She and her husband currently work with 25 farmers and offer assistance with seed, equipment and harvesting.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It is a lot of coordination and a lot of work,\" Stanley says. \"I could easily just tell one of our [more experienced] farmers, 'Can you plant more acres for me?' ... But for now, we have certain values that are driving our business that just aren't about the bottom line.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57874/who-grew-your-pint-how-craft-brews-boost-local-farmers",
"authors": [
"byline_bayareabites_57874"
],
"categories": [
"bayareabites_301",
"bayareabites_1874",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_11327",
"bayareabites_14753",
"bayareabites_11329",
"bayareabites_4214",
"bayareabites_11325",
"bayareabites_11324",
"bayareabites_11328",
"bayareabites_11326",
"bayareabites_10921"
],
"featImg": "bayareabites_57876",
"label": "bayareabites"
},
"bayareabites_57125": {
"type": "posts",
"id": "bayareabites_57125",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57125",
"score": null,
"sort": [
1361489714000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361489714,
"format": "aside",
"disqusTitle": "My American Pantry (MAP) Celebrates Local Food Producers",
"title": "My American Pantry (MAP) Celebrates Local Food Producers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\n\u003cp>https://vimeo.com/58071230\u003c/p>\n\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n",
"disqusIdentifier": "57125 http://blogs.kqed.org/bayareabites/?p=57125",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/21/my-american-pantry-map-celebrates-local-food-producers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 910,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1454710554,
"excerpt": "Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Founder Andrea Blum is laying the groundwork for an online marketplace with an aerial photo series highlighting regional food and drink makers.",
"title": "My American Pantry (MAP) Celebrates Local Food Producers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "My American Pantry (MAP) Celebrates Local Food Producers",
"datePublished": "2013-02-21T15:35:14-08:00",
"dateModified": "2016-02-05T14:15:54-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "my-american-pantry-map-celebrates-local-food-producers",
"status": "publish",
"path": "/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57212\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-1.jpg\" alt=\"An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\" width=\"1000\" height=\"746\" class=\"size-full wp-image-57212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An aerial photo of Santa Cruz-area food and drink makers. Photo credit: Andrea Blum of My American Pantry and Kenny Blum Photography.\u003c/figcaption>\u003c/figure>\n\u003cp>Andrea Blum has spent much of her life following others. She once followed a cheesemaker back to his village in Italy to learn about where the milk came from. That's also how she ended up in a butcher shop in Switzerland watching the curing of meats, or in a basement in Austria sampling homemade schnapps.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a passion of mine to go beyond what I'm eating and find the story behind it,\" Blum says.\u003c/p>\u003c/blockquote>\n\u003cp>That curiosity about the people behind our food led her to create \u003ca href=\"http://myamericanpantry.com/\" title=\"My American Pantry\" target=\"_blank\">My American Pantry\u003c/a> (MAP), a start-up company that promotes regional food and drink producers across the country. Blum is laying the groundwork for an online marketplace with a series of aerial photos of food artisans with their goods.\u003c/p>\n\u003cp>\"I think of it as a \u003ca href=\"http://www.kickstarter.com/\" title=\"Kickstarter\" target=\"_blank\">Kickstarter\u003c/a> for food artisans, where people can launch their businesses but in a very curated, beautiful and artistic way with recipes, videos, multimedia,\" says Blum, who is a \u003ca href=\"http://montalvoarts.org/participants/andrea_blum/\" title=\"Culinary artist in residence - Montalvo\" target=\"_blank\">culinary artist in residence\u003c/a> at the \u003ca href=\"http://montalvoarts.org/\" title=\"Montalvo Arts Center\" target=\"_blank\">Montalvo Arts Center\u003c/a> in Saratoga. \u003c/p>\n\u003cfigure id=\"attachment_57213\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-2.jpg\" alt=\"Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\" width=\"1000\" height=\"660\" class=\"size-full wp-image-57213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Andrea Blum with her brother Kenny, who built the remote-controlled helicopter used for the aerial photo.\u003c/figcaption>\u003c/figure>\n\u003cp>MAP just held its second aerial photo shoot in Santa Cruz on Sunday with nearly two dozen local food and drink makers, including the \u003ca href=\"http://www.scmbrew.com/\" title=\"Santa Cruz Mountain Brewing Co.\" target=\"_blank\">Santa Cruz Mountain Brewing Co.\u003c/a>, \u003ca href=\"http://www.creativeculturesfoods.com/blog/\" title=\"Creative Cultures\" target=\"_blank\">Creative Cultures\u003c/a>, \u003ca href=\"http://www.uncommonbrewers.com/\" title=\"Uncommon Brewers\" target=\"_blank\">Uncommon Brewers\u003c/a> and \u003ca href=\"http://www.shelleysbiscotti.com/\" title=\"Shelley's Biscotti\" target=\"_blank\">Shelley's Biscotti\u003c/a>. The first aerial photo took place in Marin last month. \u003c/p>\n\u003cp>The aerial photos are a way for Blum to bootstrap her company while she fine-tunes her business plan and raises capital. She says she may turn to Kickstarter herself to drum up funds so she can travel around the country taking photos of food and drink makers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blum plans to stitch the photos together into a multi-layered atlas. Users will be able to view food makers by region, along with their personal stories, recipes and videos. They would also be able to purchase products through the online marketplace, which she hopes to launch later this year. Blum also envisions regionally-focused cookbooks with recipes from the MAP producers. \u003c/p>\n\u003cp>One of the first videos MAP produced is a profile of Connie Green, who is something of a local legend who leads chefs on foraging expeditions and owns \u003ca href=\"http://wineforest.com/\" title=\"Wine Forest Wild Foods\" target=\"_blank\">Wine Forest Wild Foods\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"She talks about her passion of collecting things in the woods, collecting mushrooms,\" Blum says. \"She was able to make it into a business that really represents herself. She made it her life.\"\u003c/p>\u003c/blockquote>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "vimeoLink",
"attributes": {
"named": {
"vimeoId": "58071230"
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Santa Cruz, a new group of food and drink makers gathered at the \u003ca href=\"http://www.homelessgardenproject.org/index.php\" title=\"Homeless Garden Project\" target=\"_blank\">Homeless Garden Project\u003c/a> farm in Santa Cruz with examples of their products, including apples, jams, sausages, mini-kegs and even a mild-mannered black duck. \u003c/p>\n\u003cfigure id=\"attachment_57214\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-3.jpg\" alt=\"Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\" width=\"1000\" height=\"689\" class=\"size-full wp-image-57214\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Denise Arasin is a volunteer at the Homeless Garden Project farm and founder of Duck Lovers Adoptions.\u003c/figcaption>\u003c/figure>\n\u003cp>The farm is community supported with some 1,200 volunteers, which Blum realized added another layer of meaning to the photo. This gave her the idea of also highlighting non-profits that are contributing to local food systems and economic development in future aerial photos.\u003c/p>\n\u003cfigure id=\"attachment_57215\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-4.jpg\" alt=\"During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\" width=\"1000\" height=\"700\" class=\"size-full wp-image-57215\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">During the shoot, Andrea Blum controlled the camera while her brother Kenny operated the remote-controlled helicopter, which he built.\u003c/figcaption>\u003c/figure>\n\u003cp>To take the aerial photos, Blum uses a camera strapped to a remote-controlled helicopter built by her brother and fellow collaborator Kenny Blum. It rose above the group of food and drink makers assembled in a grid.\u003c/p>\n\u003cfigure id=\"attachment_57235\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-7.jpg\" alt=\"The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\" width=\"1000\" height=\"635\" class=\"size-full wp-image-57235\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Blums use two different remote-controlled helicopters for the project, including one with four propellers and one with eight, which is shown here and used in windy conditions.\u003c/figcaption>\u003c/figure>\n\u003cp>\"As a food producer, you don't get to lay down very often,\" says Melinda Harrower, owner of \u003ca href=\"http://melindasglutenfree.com/\" title=\"Melinda's Gluten Free\" target=\"_blank\">Melinda's Gluten Free\u003c/a>. \"It was nice to just lay in the sun in a field.\"\u003c/p>\n\u003cp>Shelley Fryer, owner of Shelley's Biscotti, read about the photo shoot in the local newspaper and loved how Blum arranged the first group of artisans in Marin to resemble a quilt. Fryer hopes people will appreciate the diversity of food makers represented in the MAP photos, some of whom she'd heard about but had never met.\u003c/p>\n\u003cfigure id=\"attachment_57216\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-5.jpg\" alt=\"Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-57216\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shelley Fryer launched Shelley's Biscotti 16 years ago in Santa Cruz. She says she hardly ever misses a day at the bakery.\u003c/figcaption>\u003c/figure>\n\u003cp>\"I work all the time so I don't really see other people who do what I do,\" Fryer says. \"I'm aware of them but haven't had the chance to connect, so it was nice to have that opportunity.\"\u003c/p>\n\u003cp>Kristen Cederquist, co-owner of \u003ca href=\"http://www.serendipityspreads.com/\" title=\"Serendipity Saucy Spreads\" target=\"_blank\">Serendipity Saucy Spreads\u003c/a>, also doesn't get many chances to hang out with fellow food producers in such a laid-back setting. She even discussed a potential collaboration with Chris LaVeque, a butcher with \u003ca href=\"http://www.elsalchichero.com/\" title=\"El Salchichero\" target=\"_blank\">El Salchichero\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_57217\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-MAP-6.jpg\" alt=\"Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\" width=\"1000\" height=\"722\" class=\"size-full wp-image-57217\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Melinda Harrower of Melinda's Gluten Free and Kristen Cederquist of Serendipity Saucy Spreads talk shop in between photos.\u003c/figcaption>\u003c/figure>\n\u003cp>Cederquist sees the MAP project as another way to tell her story and add a human dimension to her products. She and her mother have been making fruit preserves since they were both children and they created their company out of this family tradition. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"It's not made in a factory,\" she says. \"Everything is made with our hands and we love what we do.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57125/my-american-pantry-map-celebrates-local-food-producers",
"authors": [
"5392"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_63",
"bayareabites_2638",
"bayareabites_50",
"bayareabites_1874",
"bayareabites_2407",
"bayareabites_1875",
"bayareabites_1927"
],
"tags": [
"bayareabites_11225",
"bayareabites_8731",
"bayareabites_11242",
"bayareabites_11224",
"bayareabites_11239",
"bayareabites_11243",
"bayareabites_11240",
"bayareabites_141",
"bayareabites_8980"
],
"featImg": "bayareabites_57225",
"label": "bayareabites"
},
"bayareabites_57047": {
"type": "posts",
"id": "bayareabites_57047",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57047",
"score": null,
"sort": [
1361313478000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361313478,
"format": "aside",
"disqusTitle": "KQED's Forum: Study Links Alcohol to Cancer Deaths",
"title": "KQED's Forum: Study Links Alcohol to Cancer Deaths",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3\"] \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "57047 http://blogs.kqed.org/bayareabites/?p=57047",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/19/kqeds-forum-study-links-alcohol-to-cancer-deaths/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 183,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1361850124,
"excerpt": "A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?",
"title": "KQED's Forum: Study Links Alcohol to Cancer Deaths | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Study Links Alcohol to Cancer Deaths",
"datePublished": "2013-02-19T14:37:58-08:00",
"dateModified": "2013-02-25T19:42:04-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-study-links-alcohol-to-cancer-deaths",
"status": "publish",
"path": "/bayareabites/57047/kqeds-forum-study-links-alcohol-to-cancer-deaths",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57053\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BoozeShelf.jpg\" alt=\"Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-57053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201302190900\">KQED's Forum Original Broadcast\u003c/a>:\u003cbr>\nTuesday, Feb 19, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/02/20130219aforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>A new study finds that even moderate alcohol consumption can increase the risk of cancer-related death. KQED's Forum hears from one of the study's authors, who says alcohol is responsible for 20,000 cancer deaths every year. But the study is not without controversy. Some researchers say alcohol may have certain health benefits, and that it's risky to advocate total abstinence. Forum looks at the mechanism by which alcohol may increase cancer death. Should you give up booze altogether?\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Christina Clarke, research scientist at the \u003ca href=\"http://www.cpic.org/site/c.skI0L6MKJpE/b.5730233/k.A600/Cancer_Prevention.htm\">Cancer Prevention Institute of California\u003c/a> (CPIC)\u003c/li>\n\u003cli>Curt Ellison, Scientific Co-Director, \u003ca href=\"http://www.bu.edu/alcohol-forum/\">International Scientific Forum on Alcohol Research\u003c/a>\u003c/li>\n\u003cli>Thomas Greenfield, center director and scientific director for the \u003ca href=\"http://www.arg.org/\">Alcohol Research Group at the Public Health Institute\u003c/a>, and one of study's authors\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ajph.aphapublications.org/doi/abs/10.2105/AJPH.2012.301199\">Study from American Journal of Public Health\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.phi.org/news-events/411/drinking-causes-35-of-cancer-deaths-more-than-from-melanoma-new-study-finds\">Drinking Causes 3.5% of Cancer Deaths : Public Health Institute\u003c/a> \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57047/kqeds-forum-study-links-alcohol-to-cancer-deaths",
"authors": [
"5014"
],
"categories": [
"bayareabites_301",
"bayareabites_1244",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_119"
],
"tags": [
"bayareabites_8359",
"bayareabites_8360",
"bayareabites_11213",
"bayareabites_11015",
"bayareabites_635",
"bayareabites_1325",
"bayareabites_1326",
"bayareabites_392",
"bayareabites_10921"
],
"featImg": "bayareabites_57053",
"label": "bayareabites"
},
"bayareabites_57003": {
"type": "posts",
"id": "bayareabites_57003",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "57003",
"score": null,
"sort": [
1361304862000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361304862,
"format": "aside",
"disqusTitle": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"title": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_57028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\" alt='Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).' width=\"1000\" height=\"569\" class=\"size-full wp-image-57028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past decade, the alcohol levels of many beers has edged toward -- or well into -- the double digits. But a couple of new Bay Area brewing companies are betting that bigger is not always better.\u003c/p>\n\u003cp>Pete Slosberg of Pete's Wicked Ale fame unveiled \u003ca href=\"https://www.facebook.com/mavericksbeer\" title=\"Mavericks Beer\" target=\"_blank\">Mavericks \"Not yet world famous session beers\"\u003c/a> on Feb. 8. This comes on the heels of the debut of \u003ca href=\"http://www.freewheelbrewing.com/\" title=\"FreeWheel Brewing Co.\" target=\"_blank\">FreeWheel Brewing Co.\u003c/a>, which introduced a lineup of cask-conditioned English-style ales mostly clocking in under 4 percent alcohol by volume (ABV). Their approaches differ, but both are striving for the same goal: Making low-alcohol beers that taste just as good as their high-octane counterparts. \u003c/p>\n\u003cblockquote>\u003cp>\"What I wanted to demonstrate is that we could make a beer in basically any style and have all the full flavor attributes as a 5 or 6 percent (ABV) beer,\" Slosberg says. \"So as a consumer, you wouldn't know the difference, but at significantly less alcohol, you can enjoy it and not worry as much.\"\u003c/p>\u003c/blockquote>\n\u003cp>Those worries include waking up with a hangover. Or getting back on your bike after knocking back a couple beers. Or feeling tipsy halfway through your second glass. \u003c/p>\n\u003cp>Slosberg is marketing Mavericks as a lifestyle beer that won't interfere with your lifestyle. It was inspired by Slosberg's own experiences bicycling over the Golden Gate Bridge to Marin Brewing Co., says his son Alex Slosberg, who, along with Will Shelton, are working on the project in partnership with Half Moon Bay Brewing Co. \u003c/p>\n\u003cfigure id=\"attachment_57029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\" alt=\"Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. "There was no grey hair when we started this," he says.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-57029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. \"There was no grey hair when we started this,\" he says.\u003c/figcaption>\u003c/figure>\n\u003cp>But after a glass or two of 9 percent ABV beer, Slosberg often ended up taking the ferry home to San Francisco. This left him longing for a flavorful beer he could drink without becoming impaired. When \u003ca href=\"http://www.hmbbrewingco.com/\" title=\"Half Moon Bay Brewing Co.\" target=\"_blank\">Half Moon Bay Brewing Co.\u003c/a> sought his advice for getting into the external distribution market, Slosberg suggested a differentiated beer. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With over 2,300 micros and another 1,000 in process, the world doesn't need another pale or amber or IPA,\" Slosberg says. \"So I told them if you're going to do something, do something completely different. Stand out.\"\u003c/p>\n\u003cfigure id=\"attachment_57030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\" alt=\"The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\" width=\"1000\" height=\"525\" class=\"size-full wp-image-57030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Standing out from the crowd\u003c/strong>\u003c/p>\n\u003cp>The four co-founders of FreeWheel Brewing Co. in Redwood City reached a similar conclusion. \u003c/p>\n\u003cblockquote>\u003cp>\"The reason we decided on session beers was once we decided to do a brewery, just like any business, you try to figure out how you are going to distinguish yourself and stand out as a business,\" says Malcolm McGinnis, who started FreeWheel with Larry Bucka, Gary Waymire and Pete Krausa.\u003c/p>\u003c/blockquote>\n\u003cp>The partners were intrigued by English ales and sought breweries in the U.K. with whom they could collaborate. They hooked up with Ironbridge Brewery and Green Jack Brewing Co., giving them a direct connection to the style of beer they wanted to produce. As part of the relationship, they share beer recipes and collaborate on new ones. \u003c/p>\n\u003cp>\"For them, I think it's interesting to have their name and beer over here in California,\" McGinnis says.\u003c/p>\n\u003cfigure id=\"attachment_57031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\" alt=\"Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\" width=\"1000\" height=\"685\" class=\"size-full wp-image-57031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\u003c/figcaption>\u003c/figure>\n\u003cp>The brewery makes session beers from an English-inspired tradition, with cask-conditioned ales packaged without carbon dioxide pressure and poured from hand pumps, also known as beer engines. McGinnis personally defines session beer as one under 4 percent ABV, but in California, he sees this definition inching toward 5 percent ABV. FreeWheel's core lineup will include a bitter and an amber ale in the 3.5 to 4 percent ABV range. It also offers a 5 percent-ABV-plus stout, and may occasionally feature popular higher-alcohol beers, such as IPAs or porters.\u003c/p>\n\u003cp>Mavericks, meanwhile, is taking a more contemporary approach, with modern styles that include a Belgian-style wit, rye pale ale and chocolate porter. Mavericks is going all-in with session beers by specifically targeting 3.75 percent ABV, but Shelton would like to see them go lower. \u003c/p>\n\u003cp>\u003cstrong>Moving target\u003c/strong>\u003c/p>\n\u003cp>The definition of session beer may differ depending on whom you ask, but generally refers to low-alcohol beers that can be consumed in larger quantities in one sitting or session. Some industry players, including beer columnist Lew Bryson, \u003ca href=\"http://sessionbeerproject.blogspot.com/\" title=\"Session Beer Project\" target=\"_blank\">advocate for a 4.5 percent ABV threshold\u003c/a>. Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\" title=\"SF Brewers Guild\" target=\"_blank\">San Francisco Brewers Guild\u003c/a>, generally views a session beer as under 4 percent ABV. \u003c/p>\n\u003cp>\"I think that is the traditional idea or thought,\" Stechschulte says. \"What's happening now is that definition or target is moving.\"\u003c/p>\n\u003cp>For newcomer \u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, that target has edged higher.\u003c/p>\n\u003cp>\"We're dedicated to session beers, but our definition is quite a bit bigger,\" says Jay Holliday, co-founder of Pine Street Brewery, which just launched ahead of SF Beer Week two weeks ago.\u003c/p>\n\u003cfigure id=\"attachment_57032\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\" alt=\"The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\" width=\"1000\" height=\"589\" class=\"size-full wp-image-57032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\u003c/figcaption>\u003c/figure>\n\u003cp>The company's inaugural beer, the Atom Splitter, contains 5 percent ABV. So do two of its upcoming beers, a stout and saison. \u003c/p>\n\u003cblockquote>\u003cp>\"Here on the West Coast, everything is a little bit bigger, a little more intense, so we interpret that to be 4.5 to 6.5 (percent.),\" Holliday says.\u003c/p>\u003c/blockquote>\n\u003cp>There never has been a lot of agreement on what a session beer is, Shelton says.\u003c/p>\n\u003cp>\"I don't know that there is a definition,\" Shelton says, \"except that most people are wrong.\"\u003c/p>\n\u003cp>What these brewers do agree on is that this segment of the market is under-served, even though some craft brewers offer lower alcohol beers as part of their lineups. \u003c/p>\n\u003cp>\"There's a real gap,\" Slosberg said. \"An IPA might be 6, 7 or 8 percent ABV, but if you're active, that'll screw you up for continuing your activity,\" he said. \"The alternative is going for a light beer, but you get no flavor with a light beer. And by the way, many mass-produced light beers in the U.S. are 4.2 percent ABV.\"\u003c/p>\n\u003cp>Low-alcohol beers don't have to be thin or taste like water, he says, but don't expect them to be cheaper. Making a great low-alcohol beer can cost as much as a making a full-strength one. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"That's our challenge,\" Shelton says. \"How do we present our beer that's going to be in the same price range as full-strength beers, and have people say even though it's 3.75 (percent), it tastes good enough to me that I choose it over a similarly-priced beer that is 6, 6.5 percent (ABV).\" \u003c/p>\n\n",
"disqusIdentifier": "57003 http://blogs.kqed.org/bayareabites/?p=57003",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/19/local-brewers-bet-on-low-alcohol-session-beers/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1193,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1546975788,
"excerpt": "Industry veterans and newcomers see low-alcohol \"session\" beers as an untapped market.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Industry veterans and newcomers see low-alcohol "session" beers as an untapped market.",
"title": "Local Brewers Bet on Low-Alcohol 'Session' Beers | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Local Brewers Bet on Low-Alcohol 'Session' Beers",
"datePublished": "2013-02-19T12:14:22-08:00",
"dateModified": "2019-01-08T11:29:48-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "local-brewers-bet-on-low-alcohol-session-beers",
"status": "publish",
"path": "/bayareabites/57003/local-brewers-bet-on-low-alcohol-session-beers",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_57028\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-1.jpg\" alt='Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).' width=\"1000\" height=\"569\" class=\"size-full wp-image-57028\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mavericks \"Not yet world famous session beers\" contain 3.75 percent alcohol by volume (ABV).\u003c/figcaption>\u003c/figure>\n\u003cp>Over the past decade, the alcohol levels of many beers has edged toward -- or well into -- the double digits. But a couple of new Bay Area brewing companies are betting that bigger is not always better.\u003c/p>\n\u003cp>Pete Slosberg of Pete's Wicked Ale fame unveiled \u003ca href=\"https://www.facebook.com/mavericksbeer\" title=\"Mavericks Beer\" target=\"_blank\">Mavericks \"Not yet world famous session beers\"\u003c/a> on Feb. 8. This comes on the heels of the debut of \u003ca href=\"http://www.freewheelbrewing.com/\" title=\"FreeWheel Brewing Co.\" target=\"_blank\">FreeWheel Brewing Co.\u003c/a>, which introduced a lineup of cask-conditioned English-style ales mostly clocking in under 4 percent alcohol by volume (ABV). Their approaches differ, but both are striving for the same goal: Making low-alcohol beers that taste just as good as their high-octane counterparts. \u003c/p>\n\u003cblockquote>\u003cp>\"What I wanted to demonstrate is that we could make a beer in basically any style and have all the full flavor attributes as a 5 or 6 percent (ABV) beer,\" Slosberg says. \"So as a consumer, you wouldn't know the difference, but at significantly less alcohol, you can enjoy it and not worry as much.\"\u003c/p>\u003c/blockquote>\n\u003cp>Those worries include waking up with a hangover. Or getting back on your bike after knocking back a couple beers. Or feeling tipsy halfway through your second glass. \u003c/p>\n\u003cp>Slosberg is marketing Mavericks as a lifestyle beer that won't interfere with your lifestyle. It was inspired by Slosberg's own experiences bicycling over the Golden Gate Bridge to Marin Brewing Co., says his son Alex Slosberg, who, along with Will Shelton, are working on the project in partnership with Half Moon Bay Brewing Co. \u003c/p>\n\u003cfigure id=\"attachment_57029\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-2.jpg\" alt=\"Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. "There was no grey hair when we started this," he says.\" width=\"1000\" height=\"699\" class=\"size-full wp-image-57029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pete Slosberg, the man who created Pete's Wicked Ale in the 1980s, says it can be difficult to make a full-flavored beer with less alcohol. \"There was no grey hair when we started this,\" he says.\u003c/figcaption>\u003c/figure>\n\u003cp>But after a glass or two of 9 percent ABV beer, Slosberg often ended up taking the ferry home to San Francisco. This left him longing for a flavorful beer he could drink without becoming impaired. When \u003ca href=\"http://www.hmbbrewingco.com/\" title=\"Half Moon Bay Brewing Co.\" target=\"_blank\">Half Moon Bay Brewing Co.\u003c/a> sought his advice for getting into the external distribution market, Slosberg suggested a differentiated beer. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With over 2,300 micros and another 1,000 in process, the world doesn't need another pale or amber or IPA,\" Slosberg says. \"So I told them if you're going to do something, do something completely different. Stand out.\"\u003c/p>\n\u003cfigure id=\"attachment_57030\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-3.jpg\" alt=\"The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\" width=\"1000\" height=\"525\" class=\"size-full wp-image-57030\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The men behind Mavericks session beers: Head Brewer James Costa, Pete Slosberg, Alex Slosberg and Will Shelton.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Standing out from the crowd\u003c/strong>\u003c/p>\n\u003cp>The four co-founders of FreeWheel Brewing Co. in Redwood City reached a similar conclusion. \u003c/p>\n\u003cblockquote>\u003cp>\"The reason we decided on session beers was once we decided to do a brewery, just like any business, you try to figure out how you are going to distinguish yourself and stand out as a business,\" says Malcolm McGinnis, who started FreeWheel with Larry Bucka, Gary Waymire and Pete Krausa.\u003c/p>\u003c/blockquote>\n\u003cp>The partners were intrigued by English ales and sought breweries in the U.K. with whom they could collaborate. They hooked up with Ironbridge Brewery and Green Jack Brewing Co., giving them a direct connection to the style of beer they wanted to produce. As part of the relationship, they share beer recipes and collaborate on new ones. \u003c/p>\n\u003cp>\"For them, I think it's interesting to have their name and beer over here in California,\" McGinnis says.\u003c/p>\n\u003cfigure id=\"attachment_57031\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-4.jpg\" alt=\"Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\" width=\"1000\" height=\"685\" class=\"size-full wp-image-57031\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis of FreeWheel Brewing Co. in Redwood City and Dave Goldingay of Ironbridge Brewery in the U.K. share beer recipes and collaborate on new brews.\u003c/figcaption>\u003c/figure>\n\u003cp>The brewery makes session beers from an English-inspired tradition, with cask-conditioned ales packaged without carbon dioxide pressure and poured from hand pumps, also known as beer engines. McGinnis personally defines session beer as one under 4 percent ABV, but in California, he sees this definition inching toward 5 percent ABV. FreeWheel's core lineup will include a bitter and an amber ale in the 3.5 to 4 percent ABV range. It also offers a 5 percent-ABV-plus stout, and may occasionally feature popular higher-alcohol beers, such as IPAs or porters.\u003c/p>\n\u003cp>Mavericks, meanwhile, is taking a more contemporary approach, with modern styles that include a Belgian-style wit, rye pale ale and chocolate porter. Mavericks is going all-in with session beers by specifically targeting 3.75 percent ABV, but Shelton would like to see them go lower. \u003c/p>\n\u003cp>\u003cstrong>Moving target\u003c/strong>\u003c/p>\n\u003cp>The definition of session beer may differ depending on whom you ask, but generally refers to low-alcohol beers that can be consumed in larger quantities in one sitting or session. Some industry players, including beer columnist Lew Bryson, \u003ca href=\"http://sessionbeerproject.blogspot.com/\" title=\"Session Beer Project\" target=\"_blank\">advocate for a 4.5 percent ABV threshold\u003c/a>. Brian Stechschulte, executive director of the \u003ca href=\"http://sfbrewersguild.org/\" title=\"SF Brewers Guild\" target=\"_blank\">San Francisco Brewers Guild\u003c/a>, generally views a session beer as under 4 percent ABV. \u003c/p>\n\u003cp>\"I think that is the traditional idea or thought,\" Stechschulte says. \"What's happening now is that definition or target is moving.\"\u003c/p>\n\u003cp>For newcomer \u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, that target has edged higher.\u003c/p>\n\u003cp>\"We're dedicated to session beers, but our definition is quite a bit bigger,\" says Jay Holliday, co-founder of Pine Street Brewery, which just launched ahead of SF Beer Week two weeks ago.\u003c/p>\n\u003cfigure id=\"attachment_57032\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-session-5.jpg\" alt=\"The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\" width=\"1000\" height=\"589\" class=\"size-full wp-image-57032\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Atom Splitter, the first beer released by Pine Street Brewery, is offered on tap at bars and restaurants around San Francisco, including Amsterdam Cafe (above), St. Vincent Tavern, Shotwell's and The Sycamore.\u003c/figcaption>\u003c/figure>\n\u003cp>The company's inaugural beer, the Atom Splitter, contains 5 percent ABV. So do two of its upcoming beers, a stout and saison. \u003c/p>\n\u003cblockquote>\u003cp>\"Here on the West Coast, everything is a little bit bigger, a little more intense, so we interpret that to be 4.5 to 6.5 (percent.),\" Holliday says.\u003c/p>\u003c/blockquote>\n\u003cp>There never has been a lot of agreement on what a session beer is, Shelton says.\u003c/p>\n\u003cp>\"I don't know that there is a definition,\" Shelton says, \"except that most people are wrong.\"\u003c/p>\n\u003cp>What these brewers do agree on is that this segment of the market is under-served, even though some craft brewers offer lower alcohol beers as part of their lineups. \u003c/p>\n\u003cp>\"There's a real gap,\" Slosberg said. \"An IPA might be 6, 7 or 8 percent ABV, but if you're active, that'll screw you up for continuing your activity,\" he said. \"The alternative is going for a light beer, but you get no flavor with a light beer. And by the way, many mass-produced light beers in the U.S. are 4.2 percent ABV.\"\u003c/p>\n\u003cp>Low-alcohol beers don't have to be thin or taste like water, he says, but don't expect them to be cheaper. Making a great low-alcohol beer can cost as much as a making a full-strength one. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"That's our challenge,\" Shelton says. \"How do we present our beer that's going to be in the same price range as full-strength beers, and have people say even though it's 3.75 (percent), it tastes good enough to me that I choose it over a similarly-priced beer that is 6, 6.5 percent (ABV).\" \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/57003/local-brewers-bet-on-low-alcohol-session-beers",
"authors": [
"5392"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_1875"
],
"tags": [
"bayareabites_14453",
"bayareabites_14753",
"bayareabites_16221",
"bayareabites_449"
],
"featImg": "bayareabites_57041",
"label": "bayareabites"
},
"bayareabites_56553": {
"type": "posts",
"id": "bayareabites_56553",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "56553",
"score": null,
"sort": [
1361130776000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1361130776,
"format": "aside",
"disqusTitle": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"title": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "56553 http://blogs.kqed.org/bayareabites/?p=56553",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/17/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1233,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 84
},
"modified": 1403759385,
"excerpt": "The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The 3rd Annual Tour de Biere celebrated San Francisco Beer Week by visiting breweries in the East Bay by bicycle. ",
"title": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The 3rd Annual Tour de Biere: An East Bay Bicycle Brewery Tour",
"datePublished": "2013-02-17T11:52:56-08:00",
"dateModified": "2014-06-25T22:09:45-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour",
"status": "publish",
"path": "/bayareabites/56553/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-31.jpg\" alt=\"Phil of Grand Cru\" width=\"1000\" height=\"720\" class=\"alignnone size-full wp-image-56944\">\u003c/a>\u003c/p>\n\u003cp>I'm a big fan of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/09/celebrating-beer-week-with-a-bike-ride-to-marin-brewing-company/\" target=\"_blank\">bicycles and beer\u003c/a>. As luck would have it, there's a trio of cycling beer aficionados, \u003ca href=\"http://www.thegrandcru.org/\" target=\"_blank\">The Grand Cru\u003c/a>, that organizes monthly rides for like-minded adults in search of tasty local craft beers. \u003c/p>\n\u003cfigure id=\"attachment_56909\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Grand-Cru.jpg\" alt=\"Grand Cru\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56909\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Israel Figueroa, Colin Elliott and Phillip Yip of The Grand Cru with Max Hunter of the East Bay Bicycle Coalition.\u003c/figcaption>\u003c/figure>\n\u003cp>Yesterday they led the 3rd Annual Tour de Biere, a 20-mile route through the East Bay in honor of San Francisco Beer Week. The $25 registration fee benefits the \u003ca href=\"http://www.ebbc.org/\" target=\"_blank\">East Bay Bicycle Coalition\u003c/a>, a local cycling advocacy group (and I'm serving as a board member for them this year, so I was along on the ride as an official representative.) The fee also included complimentary tastings and discounts from the participating breweries. \u003c/p>\n\u003cp>50 riders gathered at 9:30AM at \u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>, a short 12-minute jaunt from San Leandro BART. (Riders were encouraged to take public transportation to and from the breweries.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake.jpg\" alt=\"Drake's Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56905\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Crowd.jpg\" alt=\"Crowd at Drake's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56900\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cue-Sheet.jpg\" alt=\"Cue Sheet\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56901\">\u003c/a>\u003c/p>\n\u003cp>The organizers provided homemade muffins, fruit, hard boiled eggs and \u003ca href=\"http://www.bicyclecoffeeco.com/\" target=\"_blank\">Bicycle Coffee\u003c/a> for a tasty pre-ride breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Coffee.jpg\" alt=\"Bicycle Coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56896\">\u003c/a>\u003c/p>\n\u003cp>Community Manager Jeff McClure and Bar Manager Gabbie Chang gave us an informative tour of the brewery, and we also sampled a new batch of their \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-1500-pale-ale-5-5-abv-48-ibus/\" target=\"_blank\">1500 American Pale Ale\u003c/a>. Drake's produced 12,000 kegs last year and hope to churn out at least 20,000 in 2013, as well as broaden their distribution beyond the Bay Area. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Ferment.jpg\" alt=\"Ferment\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56907\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Malt.jpg\" alt=\"Malt\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56914\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/kegs.jpg\" alt=\"kegs\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56910\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Barrels.jpg\" alt=\"Barrels\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56892\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Blackboard.jpg\" alt=\"Blackboard\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56894\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Taps.jpg\" alt=\"Taps\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pour.jpg\" alt=\"Pour\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56916\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Sample.jpg\" alt=\"Drake Tasting\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56904\">\u003c/a>\u003c/p>\n\u003cp>As a parting gift, they sent us away with a souvenir bottle of their IPA, \u003ca href=\"http://drinkdrakes.com/site/the-beer/drake%E2%80%99s-india-pale-ale-7-abv-65-ibus/\" target=\"_blank\">their flagship brew\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottles.jpg\" alt=\"Drake Bottles\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56903\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Drake-Bottle-Cage.jpg\" alt=\"Drake Bottle Cage\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56902\">\u003c/a>\u003c/p>\n\u003cp>Around noon, we hopped on our bikes and headed to West Oakland's \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding.jpg\" alt=\"Riding\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56929\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-3.jpg\" alt=\"Riding San Leandro\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56919\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-7.jpg\" alt=\"Riding Oakland\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56923\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda.jpg\" alt=\"Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56891\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-10.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56926\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alameda-bridge.jpg\" alt=\"Alameda Bridge\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56890\">\u003c/a>\u003c/p>\n\u003cp>We had a special stop in Alameda, where one of the organizer's parents treated us to peanut butter chocolate cookies that were fresh out of the oven. (And I do believe they were among the best cookies I've ever had.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Tour-de-Bier-sign.jpg\" alt=\"Tour de Bier Sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56933\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies.jpg\" alt=\"Cookie Time\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56899\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Cookies-2.jpg\" alt=\"Peanut Butter Chocolate Kisses Cookies\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56898\">\u003c/a>\u003c/p>\n\u003cp>Israel Figueroa, one of the co-founders of The Grand Cru, moved to the Bay Area after attending grad school in Chicago. \"I started delving into the world of beer [there] as I started frequenting \u003ca href=\"http://www.gooseisland.com/\" target=\"_blank\">Goose Island\u003c/a>,\" says Figueroa. \"Around the same time, a friend of mine got me an old Bianchi off of Craigslist and got me into cycling. At some point I thought it would be a good idea to combine the two: providing a reason to drive out to an localish brewery and doing a scenic ride in a new area. I invited a bunch of friends to come along and eventually got an email list going.\" Their first group ride dates back to September 2008. \u003c/p>\n\u003cp>\"Tour de Biere's always memorable because we often get a great mix of people. Some learn about it through the [East Bay] Bicycle Coalition who ride often but don't know the beer riches they have in the backyard. We also get the Beer Week beer nerds who haven't ridden in months/years and it's great to see them realize that cycling is a viable transportation option.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-12.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56928\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-11.jpg\" alt=\"Riding Alameda\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56927\">\u003c/a>\u003c/p>\n\u003cp>The Grand Cru's monthly rides vary in distance between 5 and 30 miles depending on proximity to a brewery and weather conditions -- although the rides continue rain or shine, and bad weather doesn't necessarily deter folks from venturing out for beer. \u003c/p>\n\u003cp>Phillip Yip, another co-founder, described one of his most memorable outings. \"Despite having the worst weather for one of our rides, it somehow was our most-attended ride. My girlfriend and I decided to go for extra points and decided to add a loop through Occidental. To get there, we climbed Joy Road -- which was the Worst Name Ever for a road that was a wet and miserable climb with a bunch of false summits. But now it's a funny story. I'm amazed that my cell phone still worked after that ride. People weren't happy during the ride but everybody was in a good mood at \u003ca href=\"http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing\u003c/a> afterward.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-Street-Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56911\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56913\">\u003c/a>\u003c/p>\n\u003cp>Linden Street Brewery is a perfect spot for parties, and I've written about \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/18/getting-drunk-on-swine-at-chop-bars-pig-roast-party/\" target=\"_blank\">their popular pig roasts\u003c/a> in the past which they've co-hosted with \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>. They're in the midst of expanding their space, and a beer garden, restaurant and wine tasting room are currently under construction. Linden is aiming to have everything open by July 1st, so for now, they're holding their tastings right out of their brewery. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Linden-2.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56912\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Brewery.jpg\" alt=\"Linden Street Brewery\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56895\">\u003c/a>\u003c/p>\n\u003cp>Andrew Ritter, the lead brewer and manager, provided a flight of \u003ca href=\"http://www.lindenbeer.com/beers.html\" target=\"_blank\">Linden's offerings\u003c/a>: Town Lager, Black Lager, Red Lager and his personal favorite, the Common Lager. \u003c/p>\n\u003cfigure id=\"attachment_56893\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bikers.jpg\" alt=\"Bikers\" width=\"1000\" height=\"561\" class=\"size-full wp-image-56893\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Here's two Tour de Biere riders enjoying the Town Lager.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.eltacobike.com/\" target=\"_blank\">El Taco Bike\u003c/a> also made an lunch time appearance and served up chorizo and pork tacos from its bicycle cart.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/El-Taco-Bike.jpg\" alt=\"El Taco Bike\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56906\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/tacos.jpg\" alt=\"Tacos\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-56930\">\u003c/a>\u003c/p>\n\u003cp>Our third stop was the Berkeley outpost of the Austrian company \u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer.jpg\" alt=\"Trumer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-56948\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bike-Parking.jpg\" alt=\"Bike Parking at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56935\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Employees.jpg\" alt=\"Trumer Employees\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56946\">\u003c/a>\u003c/p>\n\u003cp>The Production Manager, Jeff Eaton, gave us a tour of their expansive facilities. They produce only one beer: a light, 4.9% abv German-style pilsner. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Jeff.jpg\" alt=\"Jeff at Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56938\">\u003c/a>\u003c/p>\n\u003cp>Their impressive in-house bottling facility can label up to 370 bottles a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Bottling.jpg\" alt=\"Bottling\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56936\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Kegs.jpg\" alt=\"Kegs\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56939\">\u003c/a>\u003c/p>\n\u003cp>Then it was time to unwind in their posh tasting room. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Draft.jpg\" alt=\"Serving up Trumer\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56937\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Trumer-Group.jpg\" alt=\"Trumer Group\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56947\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Alfie-Lisa.jpg\" alt=\"Alfie and Lisa\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56934\">\u003c/a>\u003c/p>\n\u003cp>The last stop on the tour was the \u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>; unfortunately, I couldn't stay for the final set of tastings. Although after a full afternoon of sampling beers and pedaling in the sunshine, I don't think I had any more room for another round. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid.jpg\" alt=\"Pyramid\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56942\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Pyramid-Brewing.jpg\" alt=\"Pyramid Brewing\" width=\"1000\" height=\"707\" class=\"alignnone size-full wp-image-56941\">\u003c/a>\u003c/p>\n\u003cp>This year's Tour de Biere sold out within 48 hours, and there was a waiting list with over 80 people. Israel, Colin and Phillip hope to expand the event to accommodate more participants next year and to increase support for the East Bay Bicycle Coalition. \u003c/p>\n\u003cp>I had a wonderful time with The Grand Cru group today, and I highly recommend joining them for one of their well-organized, pedal-powered adventures. I'm already looking forward to 2014's Tour!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/Riding-21.jpg\" alt=\"Riding-2\" width=\"1000\" height=\"667\" class=\"alignnone size-full wp-image-56943\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>To learn more about The Grand Cru's monthly beer rides, visit their \u003ca href=\"www.thegrandcru.org\" target=\"_blank\">blog\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/thegrandcru\" target=\"_blank\">The Grand Cru\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheGrandCru\" target=\"_blank\">@TheGrandCru\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.drinkdrakes.com/\" target=\"_blank\">Drake's Brewing\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/WuOOO\" target=\"_blank\">map\u003c/a> (detailed directions \u003ca href=\"http://drinkdrakes.com/site/find-drake%E2%80%99s/\" target=\"_blank\">here\u003c/a>)\u003cbr>\nThe Brewery\u003cbr>\n1933 Davis Street, Building 177\u003cbr>\nSan Leandro, CA\u003cbr>\nPh: 510-568-BREW\u003c/p>\n\u003cp>Hours: Mon.-Wed. 3-9PM; Thurs. 12-9PM; Fri.-Sat. 12-10PM; Sun. 12-7PM\u003cbr>\n(First Fridays: 12-4pm full service, 4pm-6pm to-go & retail only)\u003c/p>\n\u003cp>Tour info \u003ca href=\"http://drinkdrakes.com/the-brewery/tour/\">here\u003c/a>. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003c/strong>\u003cbr>\nAddress: 95 Linden Street \u003ca href=\"http://goo.gl/maps/PVVFk\" target=\"_blank\">map\u003c/a>\u003cbr>\nSuite 7/8 (at W. Embarcadero)\u003cbr>\nOakland, CA\u003cbr>\nPh: 510-251-8898\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nThurs.-Fri.: 5-9PM\u003cbr>\nSat.-Sun.: Noon-5PM\u003cbr>\nFood served most days, tours for small groups and individuals by appointment. \u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Linden-Street-Brewery/85713982704\" target=\"_blank\">Linden Street Brewery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LindenStBrew/\" target=\"_blank\">@LindenStBrew\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.trumer-international.com/\" target=\"_blank\">Trumer Pils Brauerei\u003c/a>\u003c/strong>\u003cbr>\nAddress: 1404 4th St. \u003ca href=\"http://goo.gl/maps/0wyxR\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-526-1160\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nTours are offered at Trumer Brauerei Berkeley Monday through Friday at 3:15pm. Reservations are recommended. Please email tours@trumerbrauerei.com or call for more infor and to make a reservation.\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/TrumerPilsUSA\" target=\"_blank\">Trumer Pils USA\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrumerPilsUSA\" target=\"_blank\">@TrumerPilsUSA\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pyramidbrew.com/\" target=\"_blank\">Pyramid Brewery and Alehouse\u003c/a>\u003c/strong>\u003cbr>\nAddress: 901 Gilman Street \u003ca href=\"http://goo.gl/maps/iXW76\" target=\"_blank\">map\u003c/a>\u003cbr>\nBerkeley, CA\u003cbr>\nPH: 510-528-9880\u003c/p>\n\u003cp>Hours & Tours:\u003cbr>\nMon.-Thurs. 11:30-10:00PM\u003cbr>\nFri. 11:30-11:00PM\u003cbr>\nSat. 11:30-11:00PM\u003cbr>\nSun. 11:30-10:00PM\u003c/p>\n\u003cp>Tours are held everyday at 4:00pm, and last appx. 45 minutes long. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/PyramidBrew\" target=\"_blank\">Pyramid Breweries\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pyramidbrew\" target=\"_blank\">@PyramidBrew\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/56553/the-3rd-annual-tour-de-biere-an-east-bay-bicycle-brewery-tour",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_50",
"bayareabites_1875",
"bayareabites_10851",
"bayareabites_4"
],
"tags": [
"bayareabites_14753",
"bayareabites_9687",
"bayareabites_11190",
"bayareabites_11189",
"bayareabites_11191",
"bayareabites_11193",
"bayareabites_11182",
"bayareabites_11188",
"bayareabites_11192"
],
"featImg": "bayareabites_56976",
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=beer": {
"isFetching": false,
"latestQuery": {
"from": 108,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 159,
"relation": "eq"
},
"items": [
"bayareabites_63082",
"bayareabites_62217",
"bayareabites_61536",
"bayareabites_60069",
"bayareabites_60242",
"bayareabites_59662",
"bayareabites_58511",
"bayareabites_57874",
"bayareabites_57125",
"bayareabites_57047",
"bayareabites_57003",
"bayareabites_56553"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_beer": {
"isLoading": true
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_8359": {
"type": "terms",
"id": "bayareabites_8359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcohol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcohol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2812,
"slug": "alcohol",
"isLoading": false,
"link": "/bayareabites/tag/alcohol"
},
"bayareabites_11794": {
"type": "terms",
"id": "bayareabites_11794",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11794",
"found": true
},
"relationships": {},
"featImg": null,
"name": "protests",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "protests Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6256,
"slug": "protests",
"isLoading": false,
"link": "/bayareabites/tag/protests"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_543": {
"type": "terms",
"id": "bayareabites_543",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "543",
"found": true
},
"relationships": {},
"featImg": null,
"name": "turkey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "turkey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 508,
"slug": "turkey",
"isLoading": false,
"link": "/bayareabites/tag/turkey"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_4084": {
"type": "terms",
"id": "bayareabites_4084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food trends and technology",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food trends and technology Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2573,
"slug": "food-and-technology",
"isLoading": false,
"link": "/bayareabites/category/food-and-technology"
},
"bayareabites_1146": {
"type": "terms",
"id": "bayareabites_1146",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1146",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hospitality",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hospitality Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1460,
"slug": "hospitality",
"isLoading": false,
"link": "/bayareabites/category/hospitality"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_499": {
"type": "terms",
"id": "bayareabites_499",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "499",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alembic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alembic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 464,
"slug": "alembic",
"isLoading": false,
"link": "/bayareabites/tag/alembic"
},
"bayareabites_11737": {
"type": "terms",
"id": "bayareabites_11737",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11737",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dave mclean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dave mclean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6199,
"slug": "dave-mclean",
"isLoading": false,
"link": "/bayareabites/tag/dave-mclean"
},
"bayareabites_2804": {
"type": "terms",
"id": "bayareabites_2804",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2804",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dogpatch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dogpatch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1970,
"slug": "dogpatch",
"isLoading": false,
"link": "/bayareabites/tag/dogpatch"
},
"bayareabites_11384": {
"type": "terms",
"id": "bayareabites_11384",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11384",
"found": true
},
"relationships": {},
"featImg": null,
"name": "haight",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "haight Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5844,
"slug": "haight",
"isLoading": false,
"link": "/bayareabites/tag/haight"
},
"bayareabites_11666": {
"type": "terms",
"id": "bayareabites_11666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Magnolia Gastropub and Brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Magnolia Gastropub and Brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6128,
"slug": "magnolia-gastropub-and-brewery",
"isLoading": false,
"link": "/bayareabites/tag/magnolia-gastropub-and-brewery"
},
"bayareabites_11738": {
"type": "terms",
"id": "bayareabites_11738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "namu gaji",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "namu gaji Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6200,
"slug": "namu-gaji",
"isLoading": false,
"link": "/bayareabites/tag/namu-gaji"
},
"bayareabites_1532": {
"type": "terms",
"id": "bayareabites_1532",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1532",
"found": true
},
"relationships": {},
"featImg": null,
"name": "prather ranch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "prather ranch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1260,
"slug": "prather-ranch",
"isLoading": false,
"link": "/bayareabites/tag/prather-ranch"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_11681": {
"type": "terms",
"id": "bayareabites_11681",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11681",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alabama",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alabama Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6143,
"slug": "alabama",
"isLoading": false,
"link": "/bayareabites/tag/alabama"
},
"bayareabites_14753": {
"type": "terms",
"id": "bayareabites_14753",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14753",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 266,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/tag/beer"
},
"bayareabites_11161": {
"type": "terms",
"id": "bayareabites_11161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homebrewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homebrewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5620,
"slug": "homebrewing",
"isLoading": false,
"link": "/bayareabites/tag/homebrewing"
},
"bayareabites_11682": {
"type": "terms",
"id": "bayareabites_11682",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11682",
"found": true
},
"relationships": {},
"featImg": null,
"name": "right to brew",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "right to brew Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6144,
"slug": "right-to-brew",
"isLoading": false,
"link": "/bayareabites/tag/right-to-brew"
},
"bayareabites_2554": {
"type": "terms",
"id": "bayareabites_2554",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2554",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening and urban farming",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening and urban farming Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1016,
"slug": "gardening-and-urban-farming",
"isLoading": false,
"link": "/bayareabites/category/gardening-and-urban-farming"
},
"bayareabites_987": {
"type": "terms",
"id": "bayareabites_987",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "987",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 898,
"slug": "diy",
"isLoading": false,
"link": "/bayareabites/tag/diy"
},
"bayareabites_201": {
"type": "terms",
"id": "bayareabites_201",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "201",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gardening",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gardening Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2123,
"slug": "gardening",
"isLoading": false,
"link": "/bayareabites/tag/gardening"
},
"bayareabites_11562": {
"type": "terms",
"id": "bayareabites_11562",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11562",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Home brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Home brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6024,
"slug": "home-brewing",
"isLoading": false,
"link": "/bayareabites/tag/home-brewing"
},
"bayareabites_11563": {
"type": "terms",
"id": "bayareabites_11563",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11563",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hops",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hops Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6025,
"slug": "hops",
"isLoading": false,
"link": "/bayareabites/tag/hops"
},
"bayareabites_1245": {
"type": "terms",
"id": "bayareabites_1245",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1245",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health and nutrition",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health and nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1078,
"slug": "health-and-nutrition",
"isLoading": false,
"link": "/bayareabites/category/health-and-nutrition"
},
"bayareabites_1246": {
"type": "terms",
"id": "bayareabites_1246",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1246",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kids and family",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kids and family Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1085,
"slug": "kids-and-family",
"isLoading": false,
"link": "/bayareabites/category/kids-and-family"
},
"bayareabites_8276": {
"type": "terms",
"id": "bayareabites_8276",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8276",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drinking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drinking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2729,
"slug": "drinking",
"isLoading": false,
"link": "/bayareabites/tag/drinking"
},
"bayareabites_2058": {
"type": "terms",
"id": "bayareabites_2058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pregnancy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pregnancy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1549,
"slug": "pregnancy",
"isLoading": false,
"link": "/bayareabites/tag/pregnancy"
},
"bayareabites_1768": {
"type": "terms",
"id": "bayareabites_1768",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1768",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pregnant",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pregnant Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1388,
"slug": "pregnant",
"isLoading": false,
"link": "/bayareabites/tag/pregnant"
},
"bayareabites_11520": {
"type": "terms",
"id": "bayareabites_11520",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11520",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arsenic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arsenic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5981,
"slug": "arsenic",
"isLoading": false,
"link": "/bayareabites/tag/arsenic"
},
"bayareabites_11160": {
"type": "terms",
"id": "bayareabites_11160",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11160",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5619,
"slug": "craft-beer",
"isLoading": false,
"link": "/bayareabites/tag/craft-beer"
},
"bayareabites_11405": {
"type": "terms",
"id": "bayareabites_11405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "MillerCoors",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "MillerCoors Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5865,
"slug": "millercoors",
"isLoading": false,
"link": "/bayareabites/tag/millercoors"
},
"bayareabites_1874": {
"type": "terms",
"id": "bayareabites_1874",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1874",
"found": true
},
"relationships": {},
"featImg": null,
"name": "farmers and farms",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "farmers and farms Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1452,
"slug": "farmers-farmers-markets",
"isLoading": false,
"link": "/bayareabites/category/farmers-farmers-markets"
},
"bayareabites_11327": {
"type": "terms",
"id": "bayareabites_11327",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11327",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Asheville",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Asheville Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5786,
"slug": "asheville",
"isLoading": false,
"link": "/bayareabites/tag/asheville"
},
"bayareabites_11329": {
"type": "terms",
"id": "bayareabites_11329",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11329",
"found": true
},
"relationships": {},
"featImg": null,
"name": "brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5788,
"slug": "brewing",
"isLoading": false,
"link": "/bayareabites/tag/brewing"
},
"bayareabites_4214": {
"type": "terms",
"id": "bayareabites_4214",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4214",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2641,
"slug": "grain",
"isLoading": false,
"link": "/bayareabites/tag/grain"
},
"bayareabites_11325": {
"type": "terms",
"id": "bayareabites_11325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "malster",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "malster Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5784,
"slug": "malster",
"isLoading": false,
"link": "/bayareabites/tag/malster"
},
"bayareabites_11324": {
"type": "terms",
"id": "bayareabites_11324",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11324",
"found": true
},
"relationships": {},
"featImg": null,
"name": "malt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "malt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5783,
"slug": "malt",
"isLoading": false,
"link": "/bayareabites/tag/malt"
},
"bayareabites_11328": {
"type": "terms",
"id": "bayareabites_11328",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11328",
"found": true
},
"relationships": {},
"featImg": null,
"name": "North Carolina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "North Carolina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5787,
"slug": "north-carolina",
"isLoading": false,
"link": "/bayareabites/tag/north-carolina"
},
"bayareabites_11326": {
"type": "terms",
"id": "bayareabites_11326",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11326",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Riverbend Malt House",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Riverbend Malt House Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5785,
"slug": "riverbend-malt-house",
"isLoading": false,
"link": "/bayareabites/tag/riverbend-malt-house"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_2407": {
"type": "terms",
"id": "bayareabites_2407",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2407",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food art, writing, music, dance",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food art, writing, music, dance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 941,
"slug": "food-art-writing-music",
"isLoading": false,
"link": "/bayareabites/category/food-art-writing-music"
},
"bayareabites_1927": {
"type": "terms",
"id": "bayareabites_1927",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1927",
"found": true
},
"relationships": {},
"featImg": null,
"name": "online marketplaces and food sites",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "online marketplaces and food sites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1472,
"slug": "online-marketplaces-and-food-sites",
"isLoading": false,
"link": "/bayareabites/category/online-marketplaces-and-food-sites"
},
"bayareabites_11225": {
"type": "terms",
"id": "bayareabites_11225",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11225",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverage producers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverage producers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5684,
"slug": "beverage-producers",
"isLoading": false,
"link": "/bayareabites/tag/beverage-producers"
},
"bayareabites_8731": {
"type": "terms",
"id": "bayareabites_8731",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8731",
"found": true
},
"relationships": {},
"featImg": null,
"name": "diy food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "diy food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3184,
"slug": "diy-food",
"isLoading": false,
"link": "/bayareabites/tag/diy-food"
},
"bayareabites_11242": {
"type": "terms",
"id": "bayareabites_11242",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11242",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kenny Blum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kenny Blum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5701,
"slug": "kenny-blum",
"isLoading": false,
"link": "/bayareabites/tag/kenny-blum"
},
"bayareabites_11224": {
"type": "terms",
"id": "bayareabites_11224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food producer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food producer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5683,
"slug": "local-food-producer",
"isLoading": false,
"link": "/bayareabites/tag/local-food-producer"
},
"bayareabites_11239": {
"type": "terms",
"id": "bayareabites_11239",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11239",
"found": true
},
"relationships": {},
"featImg": null,
"name": "MAP",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "MAP Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5698,
"slug": "map",
"isLoading": false,
"link": "/bayareabites/tag/map"
},
"bayareabites_11243": {
"type": "terms",
"id": "bayareabites_11243",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11243",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Melinda's Gluten Free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Melinda's Gluten Free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5702,
"slug": "melindas-gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/melindas-gluten-free"
},
"bayareabites_11240": {
"type": "terms",
"id": "bayareabites_11240",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11240",
"found": true
},
"relationships": {},
"featImg": null,
"name": "My American Pantry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "My American Pantry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5699,
"slug": "my-american-pantry",
"isLoading": false,
"link": "/bayareabites/tag/my-american-pantry"
},
"bayareabites_141": {
"type": "terms",
"id": "bayareabites_141",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "141",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 106,
"slug": "santa-cruz",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz"
},
"bayareabites_8980": {
"type": "terms",
"id": "bayareabites_8980",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8980",
"found": true
},
"relationships": {},
"featImg": null,
"name": "santa cruz mountain brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "santa cruz mountain brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3433,
"slug": "santa-cruz-mountain-brewing",
"isLoading": false,
"link": "/bayareabites/tag/santa-cruz-mountain-brewing"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_8360": {
"type": "terms",
"id": "bayareabites_8360",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8360",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcohol abuse",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcohol abuse Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2813,
"slug": "alcohol-abuse",
"isLoading": false,
"link": "/bayareabites/tag/alcohol-abuse"
},
"bayareabites_11213": {
"type": "terms",
"id": "bayareabites_11213",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11213",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcohol and cancer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcohol and cancer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5672,
"slug": "alcohol-and-cancer",
"isLoading": false,
"link": "/bayareabites/tag/alcohol-and-cancer"
},
"bayareabites_11015": {
"type": "terms",
"id": "bayareabites_11015",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11015",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcoholism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcoholism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5474,
"slug": "alcoholism",
"isLoading": false,
"link": "/bayareabites/tag/alcoholism"
},
"bayareabites_635": {
"type": "terms",
"id": "bayareabites_635",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "635",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cancer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cancer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 600,
"slug": "cancer",
"isLoading": false,
"link": "/bayareabites/tag/cancer"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_1326": {
"type": "terms",
"id": "bayareabites_1326",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1326",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael krasny",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael krasny Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1160,
"slug": "michael-krasny",
"isLoading": false,
"link": "/bayareabites/tag/michael-krasny"
},
"bayareabites_392": {
"type": "terms",
"id": "bayareabites_392",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "392",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 357,
"slug": "npr",
"isLoading": false,
"link": "/bayareabites/tag/npr"
},
"bayareabites_14453": {
"type": "terms",
"id": "bayareabites_14453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98829,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/tag/bay-area"
},
"bayareabites_16221": {
"type": "terms",
"id": "bayareabites_16221",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16221",
"found": true
},
"relationships": {},
"featImg": null,
"name": "low abv",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "low abv Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100551,
"slug": "low-abv",
"isLoading": false,
"link": "/bayareabites/tag/low-abv"
},
"bayareabites_449": {
"type": "terms",
"id": "bayareabites_449",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "449",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nutrition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nutrition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 414,
"slug": "nutrition",
"isLoading": false,
"link": "/bayareabites/tag/nutrition"
},
"bayareabites_10851": {
"type": "terms",
"id": "bayareabites_10851",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10851",
"found": true
},
"relationships": {},
"featImg": null,
"name": "photo gallery",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "photo gallery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5305,
"slug": "photo-gallery",
"isLoading": false,
"link": "/bayareabites/category/photo-gallery"
},
"bayareabites_4": {
"type": "terms",
"id": "bayareabites_4",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sports",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sports Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5814,
"slug": "sports",
"isLoading": false,
"link": "/bayareabites/category/sports"
},
"bayareabites_9687": {
"type": "terms",
"id": "bayareabites_9687",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9687",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cycling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cycling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4141,
"slug": "cycling",
"isLoading": false,
"link": "/bayareabites/tag/cycling"
},
"bayareabites_11190": {
"type": "terms",
"id": "bayareabites_11190",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11190",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drake's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drake's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5649,
"slug": "drakes",
"isLoading": false,
"link": "/bayareabites/tag/drakes"
},
"bayareabites_11189": {
"type": "terms",
"id": "bayareabites_11189",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11189",
"found": true
},
"relationships": {},
"featImg": null,
"name": "grand cru",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "grand cru Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5648,
"slug": "grand-cru",
"isLoading": false,
"link": "/bayareabites/tag/grand-cru"
},
"bayareabites_11191": {
"type": "terms",
"id": "bayareabites_11191",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11191",
"found": true
},
"relationships": {},
"featImg": null,
"name": "linden street",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "linden street Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5650,
"slug": "linden-street",
"isLoading": false,
"link": "/bayareabites/tag/linden-street"
},
"bayareabites_11193": {
"type": "terms",
"id": "bayareabites_11193",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11193",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pyramid brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pyramid brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5652,
"slug": "pyramid-brewery",
"isLoading": false,
"link": "/bayareabites/tag/pyramid-brewery"
},
"bayareabites_11182": {
"type": "terms",
"id": "bayareabites_11182",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11182",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco beer week",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco beer week Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5641,
"slug": "san-francisco-beer-week",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco-beer-week"
},
"bayareabites_11188": {
"type": "terms",
"id": "bayareabites_11188",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11188",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tour de biere",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tour de biere Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5647,
"slug": "tour-de-biere",
"isLoading": false,
"link": "/bayareabites/tag/tour-de-biere"
},
"bayareabites_11192": {
"type": "terms",
"id": "bayareabites_11192",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11192",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trumer pils",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trumer pils Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5651,
"slug": "trumer-pils",
"isLoading": false,
"link": "/bayareabites/tag/trumer-pils"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
