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_115495": {
"type": "attachments",
"id": "bayareabites_115495",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "115495",
"found": true
},
"parent": 115494,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-520x345.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 345
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-160x106.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 106
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-960x637.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 637
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-375x249.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 249
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96.jpg",
"width": 1791,
"height": 1189
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-1020x677.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 677
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-1180x783.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 783
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-800x531.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 531
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-1180x783.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 783
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-768x510.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 510
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2017/02/1r5a3888_adj_1_custom-2a81cb41be1829846f5ff9fdf612087ab1636d96-240x159.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 159
}
},
"publishDate": 1487654258,
"modified": 1487654590,
"caption": "An IPA made by Massachusetts-based Trillium Brewing Co., which has been making hazy IPAs for four years.",
"description": "An IPA made by Massachusetts-based Trillium Brewing Co., which has been making hazy IPAs for four years.",
"title": "An IPA made by Massachusetts-based Trillium Brewing Co., which has been making hazy IPAs for four years.",
"credit": "Courtesy of Trillium Brewing Co.",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_112981": {
"type": "attachments",
"id": "bayareabites_112981",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "112981",
"found": true
},
"parent": 112980,
"imgSizes": {
"small": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-520x365.jpg",
"width": 520,
"mimeType": "image/jpeg",
"height": 365
},
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-160x112.jpg",
"width": 160,
"mimeType": "image/jpeg",
"height": 112
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-960x674.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 674
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"xsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-375x263.jpg",
"width": 375,
"mimeType": "image/jpeg",
"height": 263
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086.jpg",
"width": 2000,
"height": 1404
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-1020x716.jpg",
"width": 1020,
"mimeType": "image/jpeg",
"height": 716
},
"xlarge": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-1180x828.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 828
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-800x562.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 562
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-1920x1348.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1348
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-1180x828.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 828
},
"full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-1920x1348.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1348
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-768x539.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 539
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
},
"xxsmall": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/10/bringing-in-the-sheaves-cropped-70_custom-90868149efe1f87a37ab22a3186d68350b794086-240x168.jpg",
"width": 240,
"mimeType": "image/jpeg",
"height": 168
}
},
"publishDate": 1477516666,
"modified": 1477516854,
"caption": "Laura Kemp, a technician at The Land Institute, hand harvests an experimental crop of Kernza in Kansas. Scientists think that this perennial crop could help fight climate change by trapping more carbon in the soil.",
"description": "Laura Kemp, a technician at The Land Institute, hand harvests an experimental crop of Kernza in Kansas. Scientists think that this perennial crop could help fight climate change by trapping more carbon in the soil",
"title": "Laura Kemp, a technician at The Land Institute, hand harvests an experimental crop of Kernza in Kansas. Scientists think that this perennial crop could help fight climate change by trapping more carbon in the soil.",
"credit": "Courtesy of The Land Institute",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_112219": {
"type": "attachments",
"id": "bayareabites_112219",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "112219",
"found": true
},
"parent": 112212,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1474697554,
"modified": 1474700108,
"caption": "Poki Time: Poke bowl at Eat Real Festival 2016",
"description": null,
"title": "poke-bowl",
"credit": "Wendy Goodfriend",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_111702": {
"type": "attachments",
"id": "bayareabites_111702",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "111702",
"found": true
},
"parent": 111698,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 300
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 720
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg",
"width": 1920,
"height": 1440
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 1080
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 600
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1920x1440.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1440
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 885
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 576
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1472230241,
"modified": 1472231534,
"caption": "Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.",
"description": "Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.",
"title": "Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.",
"credit": "Shelby Pope",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_111182": {
"type": "attachments",
"id": "bayareabites_111182",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "111182",
"found": true
},
"parent": 111181,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/08/hops_enl-42b8b276e60ef1bfb6324d3a4ccbc17175a95355-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1470161266,
"modified": 1470161404,
"caption": "The spike in demand for small-batch beers has infused new life into small, family owned hop farms that were teetering on the edge of bankruptcy.",
"description": "The spike in demand for small-batch beers has infused new life into small, family owned hop farms that were teetering on the edge of bankruptcy.",
"title": "The spike in demand for small-batch beers has infused new life into small, family owned hop farms that were teetering on the edge of bankruptcy.",
"credit": "Tim Newman/Getty Images",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110905": {
"type": "attachments",
"id": "bayareabites_110905",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110905",
"found": true
},
"parent": 110904,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-400x250.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 250
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-960x599.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 599
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c.jpg",
"width": 1440,
"height": 899
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-1440x899.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 899
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-800x499.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 499
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-1180x737.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 737
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-768x479.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 479
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/beerlabels_enl-488ef86d96da21d599178edd389d21d5127d884c-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1469132788,
"modified": 1469133396,
"caption": "A 12-oz bottle of Stella Artois contains 150 calories whereas a bottle of Budweiser Select, only 120.",
"description": "A 12-oz bottle of Stella Artois contains 150 calories whereas a bottle of Budweiser Select, only 120.",
"title": "A 12-oz bottle of Stella Artois contains 150 calories whereas a bottle of Budweiser Select, only 120.",
"credit": " \u003ca href=\"https://www.flickr.com/photos/davidgsteadman/3797775113/\">davidgsteadman/Flickr\u003c/a>",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110500": {
"type": "attachments",
"id": "bayareabites_110500",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110500",
"found": true
},
"parent": 110499,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a.jpg",
"width": 862,
"height": 575
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-800x534.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 534
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/07/ndbc-beer-flight_enl-e5c6804c2de344faf90a94e2a97456744f0f3f7a-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1467399732,
"modified": 1467399732,
"caption": null,
"description": "A beer flight from New District Brewing Co.",
"title": "A beer flight from New District Brewing Co.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_110097": {
"type": "attachments",
"id": "bayareabites_110097",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "110097",
"found": true
},
"parent": 110096,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer.jpg",
"width": 1920,
"height": 1280
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-50": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-50x50.jpg",
"width": 50,
"mimeType": "image/jpeg",
"height": 50
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-768x512.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 512
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/06/beer-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1466196283,
"modified": 1466196305,
"caption": "A beer sampling",
"description": "A beer sampling",
"title": "beer",
"credit": "Quinn Dombrowski/Flickr",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_107771": {
"type": "attachments",
"id": "bayareabites_107771",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "107771",
"found": true
},
"parent": 107767,
"imgSizes": {
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-400x225.gif",
"width": 400,
"mimeType": "image/gif",
"height": 225
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-672x372.gif",
"width": 672,
"mimeType": "image/gif",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour.gif",
"width": 800,
"height": 450
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-150x150.gif",
"width": 150,
"mimeType": "image/gif",
"height": 150
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-96x96.gif",
"width": 96,
"mimeType": "image/gif",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-800x450.gif",
"width": 800,
"mimeType": "image/gif",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-64x64.gif",
"width": 64,
"mimeType": "image/gif",
"height": 64
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-75x75.gif",
"width": 75,
"mimeType": "image/gif",
"height": 75
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-32x32.gif",
"width": 32,
"mimeType": "image/gif",
"height": 32
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-768x432.gif",
"width": 768,
"mimeType": "image/gif",
"height": 432
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/03/McCloy_GuinnessPour-128x128.gif",
"width": 128,
"mimeType": "image/gif",
"height": 128
}
},
"publishDate": 1458266786,
"modified": 1458267844,
"caption": null,
"description": null,
"title": "McCloy_GuinnessPour",
"credit": "Credit: Morgan McCloy/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_106662": {
"type": "attachments",
"id": "bayareabites_106662",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "106662",
"found": true
},
"parent": 106660,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-400x266.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 266
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-960x639.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 639
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b.jpg",
"width": 2000,
"height": 1332
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-1440x959.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 959
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-1920x1279.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1279
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-1180x786.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 786
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"medium_large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-768x511.jpg",
"width": 768,
"mimeType": "image/jpeg",
"height": 511
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2016/02/beerpairing-6_enl-610fa89564e4c486284505a8103a86cccdd3bc9b-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1454703406,
"modified": 1454703635,
"caption": "Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to the authors of a new book on beer pairings.",
"description": "Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to the authors of a new book on beer pairings.",
"title": "Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to the authors of a new book on beer pairings.",
"credit": "Morgan McCloy/NPR",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_104076": {
"type": "attachments",
"id": "bayareabites_104076",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "104076",
"found": true
},
"parent": 104073,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-400x267.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 267
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-960x640.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 640
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs.jpg",
"width": 5184,
"height": 3456
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-1440x960.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 960
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-800x533.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 533
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-1920x1280.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1280
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-1180x787.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 787
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/11/ReGrained12Packs-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1448663092,
"modified": 1448692357,
"caption": "Regrained takes spent grains used in beer brewing to make snack bars.",
"description": null,
"title": "ReGrained12Packs",
"credit": "Marc Atkinson/Jesse Rogala",
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_102147": {
"type": "attachments",
"id": "bayareabites_102147",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "102147",
"found": true
},
"parent": 102146,
"imgSizes": {
"twentyfourteen-full-width": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-1038x576.jpg",
"width": 1038,
"mimeType": "image/jpeg",
"height": 576
},
"thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-400x225.jpg",
"width": 400,
"mimeType": "image/jpeg",
"height": 225
},
"fd-sm": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-960x540.jpg",
"width": 960,
"mimeType": "image/jpeg",
"height": 540
},
"post-thumbnail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-672x372.jpg",
"width": 672,
"mimeType": "image/jpeg",
"height": 372
},
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e.jpg",
"width": 5184,
"height": 2916
},
"large": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-1440x810.jpg",
"width": 1440,
"mimeType": "image/jpeg",
"height": 810
},
"guest-author-96": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-96x96.jpg",
"width": 96,
"mimeType": "image/jpeg",
"height": 96
},
"medium": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-800x450.jpg",
"width": 800,
"mimeType": "image/jpeg",
"height": 450
},
"guest-author-64": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-64x64.jpg",
"width": 64,
"mimeType": "image/jpeg",
"height": 64
},
"guest-author-32": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-32x32.jpg",
"width": 32,
"mimeType": "image/jpeg",
"height": 32
},
"cat_post_thumb_sizecategory-posts-2": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-150x150.jpg",
"width": 150,
"mimeType": "image/jpeg",
"height": 150
},
"fd-lrg": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-1920x1080.jpg",
"width": 1920,
"mimeType": "image/jpeg",
"height": 1080
},
"fd-med": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-1180x664.jpg",
"width": 1180,
"mimeType": "image/jpeg",
"height": 664
},
"detail": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-75x75.jpg",
"width": 75,
"mimeType": "image/jpeg",
"height": 75
},
"guest-author-128": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2015/10/ap_881072129856_wide-0ac13d51ad43af0e6894d206a18f6f4650f5859e-128x128.jpg",
"width": 128,
"mimeType": "image/jpeg",
"height": 128
}
},
"publishDate": 1444762535,
"modified": 1444762741,
"caption": "SABMiller, owner of Miller Genuine Draft beer, has agreed in principle to merge with Budweiser brewer Anheuser Busch InBev. If the deal is finalized, the new company would be the largest beer company in the world.",
"description": "SABMiller, owner of Miller Genuine Draft beer, has agreed in principle to merge with Budweiser brewer Anheuser Busch InBev. If the deal is finalized, the new company would be the largest beer company in the world",
"title": "SABMiller, owner of Miller Genuine Draft beer, has agreed in principle to merge with Budweiser brewer Anheuser Busch InBev. If the deal is finalized, the new company would be the largest beer company in the world.",
"credit": "Michael Conroy/AP ",
"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_115494": {
"type": "authors",
"id": "byline_bayareabites_115494",
"meta": {
"override": true
},
"slug": "byline_bayareabites_115494",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_112980": {
"type": "authors",
"id": "byline_bayareabites_112980",
"meta": {
"override": true
},
"slug": "byline_bayareabites_112980",
"name": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_111181": {
"type": "authors",
"id": "byline_bayareabites_111181",
"meta": {
"override": true
},
"slug": "byline_bayareabites_111181",
"name": "Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_110904": {
"type": "authors",
"id": "byline_bayareabites_110904",
"meta": {
"override": true
},
"slug": "byline_bayareabites_110904",
"name": "Allison Aubrey, NPR Food",
"isLoading": false
},
"byline_bayareabites_110499": {
"type": "authors",
"id": "byline_bayareabites_110499",
"meta": {
"override": true
},
"slug": "byline_bayareabites_110499",
"name": "John Ydstie, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_107767": {
"type": "authors",
"id": "byline_bayareabites_107767",
"meta": {
"override": true
},
"slug": "byline_bayareabites_107767",
"name": "Bill Chappell, NPR Food",
"isLoading": false
},
"byline_bayareabites_106660": {
"type": "authors",
"id": "byline_bayareabites_106660",
"meta": {
"override": true
},
"slug": "byline_bayareabites_106660",
"name": "Eliza Barclay and Bill Chappell, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"isLoading": false
},
"byline_bayareabites_102146": {
"type": "authors",
"id": "byline_bayareabites_102146",
"meta": {
"override": true
},
"slug": "byline_bayareabites_102146",
"name": "Laura Wagner, The Two-Way at \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"isLoading": false
},
"kdomara": {
"type": "authors",
"id": "1459",
"meta": {
"index": "authors_1716337520",
"id": "1459",
"found": true
},
"name": "Kelly O'Mara",
"firstName": "Kelly",
"lastName": "O'Mara",
"slug": "kdomara",
"email": "komara@kqed.org",
"display_author_email": false,
"staff_mastheads": [
"news"
],
"title": "KQED Contributor",
"bio": "Kelly O'Mara is a writer and reporter in the San Francisco Bay Area. She writes about food, health, sports, travel, business and California news. Her work has appeared on KQED, online for Outside Magazine, epsnW, VICE and in Competitor Magazine, among others. Follow Kelly on Twitter \u003ca href=\"https://twitter.com/kellydomara\">@kellydomara\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "news",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "stateofhealth",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "checkplease",
"roles": [
"editor"
]
},
{
"site": "food",
"roles": []
},
{
"site": "forum",
"roles": [
"editor"
]
},
{
"site": "liveblog",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Kelly O'Mara | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/768fec7412028b72f13bdd0f5f9d8186?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/kdomara"
},
"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"
},
"shelbypope": {
"type": "authors",
"id": "5566",
"meta": {
"index": "authors_1716337520",
"id": "5566",
"found": true
},
"name": "Shelby Pope",
"firstName": "Shelby",
"lastName": "Pope",
"slug": "shelbypope",
"email": "shelbylpope@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "Shelby Pope is a freelance writer living and eating her way through the East Bay. She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\">shelbypope.com\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twitter": "shelbylpope",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Shelby Pope | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/shelbypope"
},
"alexandrawall": {
"type": "authors",
"id": "5567",
"meta": {
"index": "authors_1716337520",
"id": "5567",
"found": true
},
"name": "Alix Wall",
"firstName": "Alix",
"lastName": "Wall",
"slug": "alexandrawall",
"email": "alixwall@sbcglobal.net",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.",
"avatar": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
},
{
"site": "food",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Alix Wall | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/alexandrawall"
}
},
"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": 4
},
"blocks": [
{
"blockName": "kqed/company-paragraph",
"content": "Beer"
},
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=beer",
"seeMore": false,
"paginated": true,
"page": 4
}
},
{
"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_115494": {
"type": "posts",
"id": "bayareabites_115494",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "115494",
"score": null,
"sort": [
1487654725000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1487654725,
"format": "standard",
"disqusTitle": "The 'Haze Craze': Beer Lovers' Newfound Obsession With Murky IPAs",
"title": "The 'Haze Craze': Beer Lovers' Newfound Obsession With Murky IPAs",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>About 13 years ago, The Alchemist brewery in Waterbury, Vt., released a new IPA called Heady Topper. The brewer, John Kimmich, had decided to neither filter nor pasteurize the beer — both common methods of extending a commercial beer's shelf life. The result was an IPA thicker with the microscopic compounds and particulates that add flavor and aroma. Customers noticed and praised the beer as being especially tasty.\u003c/p>\n\u003cp>They also noticed the beer's appearance: Heady Topper was unusually murky and opaque, almost like orange juice. Even though Kimmich says the beer's turbidity was never a concern of his, it became a point of focus for many of his customers. Other brewers noticed, too, and some began making their own hazy IPAs. For the next decade, the style remained modestly popular as an East Coast specialty.\u003c/p>\n\u003cp>Then, a few months ago, hazy IPAs exploded onto the national beer scene. No one can explain this sudden explosion, but beers with the appearance of pulpy fruit juice have swept across the country since then. The phenomenon is now billed the \"haze craze.\" And in the past several months, these so-called New England IPAs have hit the West Coast like a wild dust storm.\u003c/p>\n\u003cp>Now, the hype over these murky — and supposedly better tasting — IPAs is only building. Derek Smith, brewer at Moylan's Brewing Co., just north of San Francisco, made a hazy IPA late last summer. It took some encouragement from behind the bar before a customer would order a pint.\u003c/p>\n\u003cp>\"People were asking us, 'Why do I want haze in my beer?' \" Smith tells The Salt.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in late January, Smith took another stab. By then, he says, customers had been hearing good things about these thick,\u003cstrong> \u003c/strong>muddy\u003cstrong>\u003cem> \u003c/em>\u003c/strong>beers, largely through beer blog gossip and magazine articles, and were much more willing to have a taste.\u003cstrong> \u003c/strong>In fact,\u003cstrong> \u003c/strong>Smith says the beer — called \"Haze Craze\" — sold two or three times as fast as the brewery's traditional IPA.\u003c/p>\n\u003cp>All the brewers we spoke with said that even though haziness has become a point of fixation for many consumers, making murky beer isn't the goal when brewing New England IPAs.\u003c/p>\n\u003cp>\"Haze is really just a byproduct of trying to make the most aromatically hoppy beer we can,\" explains Zach Page, director of brewing operations at the Massachusetts-based Trillium Brewing Co. Page has been making hazy New England-style IPAs for about four years, since Trillium opened in 2013.\u003c/p>\n\u003cp>The haziness in these beers is caused by a variety of techniques that brewers say are primarily aimed at enhancing aromas and creating a smooth, creamy mouthfeel while also reducing the stinging bitterness associated with more conventional IPAs. Some brewers, for example, are using certain yeast strains that leave fruity esters in the beer, as well as suspended particulate matter. Alvarado Street Brewery, in Monterey, Calif., and Amplified Ale Works, in San Diego, recently collaborated on a hazy IPA called Trois Cabrones —\u003cstrong> \u003c/strong>a reference to the special strain of yeast used to ferment the beer, \u003cem>Saccharomyces bruxellensis Trois\u003c/em>. This particular yeast, says Alvarado Street brewer Andrew Rose, leaves a distinct fruitiness in the beer — along with a pronounced haze so thick that one cannot even see through a 3-ounce sampler of the IPA.\u003c/p>\n\u003cp>Late addition hopping is another method that brewers use for New England IPAs. This means hops are added to a beer at the end of the roughly one-hour boiling process, or even after that — rather than during the boil, a more conventional approach. This amplifies aromas while extracting less of the hops' alpha acids, which create bitterness. The\u003cstrong> \u003c/strong>process can also leave microscopic vegetable matter suspended in the beer. Filtration has traditionally been used to remove this material. \"But if we filtered our beer we'd also lose some of the flavor,\" Rose says.\u003c/p>\n\u003cfigure id=\"attachment_115496\" class=\"wp-caption aligncenter\" style=\"max-width: 1819px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92.jpg\" alt=\"Cans of Heady Topper, one of the earliest murky beers credited with making haziness cool.\" width=\"1819\" height=\"1321\" class=\"size-full wp-image-115496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92.jpg 1819w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-520x378.jpg 520w\" sizes=\"(max-width: 1819px) 100vw, 1819px\">\u003cfigcaption class=\"wp-caption-text\">Cans of Heady Topper, one of the earliest murky beers credited with making haziness cool. \u003ccite>(Courtesy of Luv Lens Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rose stresses that the murkiness isn't the point of the beer, but he acknowledges that haze sells. \"There's now a lot of hype about haze,\" he says.\u003c/p>\n\u003cp>Page, at Trillium, says that haziness can be an indicator of enhanced fragrance and brighter, livelier hop aromas. But hazy beers, he cautions, aren't necessarily better.\u003c/p>\n\u003cp>\"But consumers have seen the correlation, and now they're using haze as an indicator,\" Page explains. \"They're making purchasing decisions based on how the beers look.\"\u003c/p>\n\u003cp>It isn't surprising, then, that brewers may be intentionally murking up their IPAs to make them more marketable. Rumors are circulating of IPAs made hazy and viscous by the addition of flour or pectin-thick applesauce, both of which can create a milky, opaque hue in the beer without any benefits for flavor or smell. We were unable to find any brewers who said they had personally tried these techniques, though Kimmich, at The Alchemist, is convinced that the rumors are true.\u003c/p>\n\u003cp>\"I know for an absolute fact there are brewers doing this stuff,\" he says.\u003c/p>\n\u003cp>Kimmich, who wouldn't name any of these breweries, says he is amused — and slightly satisfied — to see brewers across America creating beers that he says he was once rebuked for producing.\u003c/p>\n\u003cp>\"We spent 10 years trying to convince people that haze is OK, and now some people are looking at our beers and saying they aren't hazy enough,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "115494 https://ww2.kqed.org/bayareabites/?p=115494",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2017/02/20/the-haze-craze-beer-lovers-newfound-obsession-with-murky-ipas/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 935,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1487654725,
"excerpt": "East Coast brewers have been making unfiltered, unpasteurized, hazy IPAs for about a decade. Their customers love the aromas and murky look of the beers. Now, the hazy beer craze has gone national.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "East Coast brewers have been making unfiltered, unpasteurized, hazy IPAs for about a decade. Their customers love the aromas and murky look of the beers. Now, the hazy beer craze has gone national.",
"title": "The 'Haze Craze': Beer Lovers' Newfound Obsession With Murky IPAs | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The 'Haze Craze': Beer Lovers' Newfound Obsession With Murky IPAs",
"datePublished": "2017-02-20T21:25:25-08:00",
"dateModified": "2017-02-20T21:25:25-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-haze-craze-beer-lovers-newfound-obsession-with-murky-ipas",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=515799364&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Mon, 20 Feb 2017 08:00:00 -0500",
"nprLastModifiedDate": "Mon, 20 Feb 2017 08:14:37 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2017/02/20/515799364/the-haze-craze-beer-lovers-newfound-obsession-with-murky-ipas?ft=nprml&f=515799364",
"nprImageAgency": "Courtesy of Trillium Brewing Co. ",
"nprStoryId": "515799364",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 20 Feb 2017 08:14:00 -0500",
"path": "/bayareabites/115494/the-haze-craze-beer-lovers-newfound-obsession-with-murky-ipas",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>About 13 years ago, The Alchemist brewery in Waterbury, Vt., released a new IPA called Heady Topper. The brewer, John Kimmich, had decided to neither filter nor pasteurize the beer — both common methods of extending a commercial beer's shelf life. The result was an IPA thicker with the microscopic compounds and particulates that add flavor and aroma. Customers noticed and praised the beer as being especially tasty.\u003c/p>\n\u003cp>They also noticed the beer's appearance: Heady Topper was unusually murky and opaque, almost like orange juice. Even though Kimmich says the beer's turbidity was never a concern of his, it became a point of focus for many of his customers. Other brewers noticed, too, and some began making their own hazy IPAs. For the next decade, the style remained modestly popular as an East Coast specialty.\u003c/p>\n\u003cp>Then, a few months ago, hazy IPAs exploded onto the national beer scene. No one can explain this sudden explosion, but beers with the appearance of pulpy fruit juice have swept across the country since then. The phenomenon is now billed the \"haze craze.\" And in the past several months, these so-called New England IPAs have hit the West Coast like a wild dust storm.\u003c/p>\n\u003cp>Now, the hype over these murky — and supposedly better tasting — IPAs is only building. Derek Smith, brewer at Moylan's Brewing Co., just north of San Francisco, made a hazy IPA late last summer. It took some encouragement from behind the bar before a customer would order a pint.\u003c/p>\n\u003cp>\"People were asking us, 'Why do I want haze in my beer?' \" Smith tells The Salt.\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>But in late January, Smith took another stab. By then, he says, customers had been hearing good things about these thick,\u003cstrong> \u003c/strong>muddy\u003cstrong>\u003cem> \u003c/em>\u003c/strong>beers, largely through beer blog gossip and magazine articles, and were much more willing to have a taste.\u003cstrong> \u003c/strong>In fact,\u003cstrong> \u003c/strong>Smith says the beer — called \"Haze Craze\" — sold two or three times as fast as the brewery's traditional IPA.\u003c/p>\n\u003cp>All the brewers we spoke with said that even though haziness has become a point of fixation for many consumers, making murky beer isn't the goal when brewing New England IPAs.\u003c/p>\n\u003cp>\"Haze is really just a byproduct of trying to make the most aromatically hoppy beer we can,\" explains Zach Page, director of brewing operations at the Massachusetts-based Trillium Brewing Co. Page has been making hazy New England-style IPAs for about four years, since Trillium opened in 2013.\u003c/p>\n\u003cp>The haziness in these beers is caused by a variety of techniques that brewers say are primarily aimed at enhancing aromas and creating a smooth, creamy mouthfeel while also reducing the stinging bitterness associated with more conventional IPAs. Some brewers, for example, are using certain yeast strains that leave fruity esters in the beer, as well as suspended particulate matter. Alvarado Street Brewery, in Monterey, Calif., and Amplified Ale Works, in San Diego, recently collaborated on a hazy IPA called Trois Cabrones —\u003cstrong> \u003c/strong>a reference to the special strain of yeast used to ferment the beer, \u003cem>Saccharomyces bruxellensis Trois\u003c/em>. This particular yeast, says Alvarado Street brewer Andrew Rose, leaves a distinct fruitiness in the beer — along with a pronounced haze so thick that one cannot even see through a 3-ounce sampler of the IPA.\u003c/p>\n\u003cp>Late addition hopping is another method that brewers use for New England IPAs. This means hops are added to a beer at the end of the roughly one-hour boiling process, or even after that — rather than during the boil, a more conventional approach. This amplifies aromas while extracting less of the hops' alpha acids, which create bitterness. The\u003cstrong> \u003c/strong>process can also leave microscopic vegetable matter suspended in the beer. Filtration has traditionally been used to remove this material. \"But if we filtered our beer we'd also lose some of the flavor,\" Rose says.\u003c/p>\n\u003cfigure id=\"attachment_115496\" class=\"wp-caption aligncenter\" style=\"max-width: 1819px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92.jpg\" alt=\"Cans of Heady Topper, one of the earliest murky beers credited with making haziness cool.\" width=\"1819\" height=\"1321\" class=\"size-full wp-image-115496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92.jpg 1819w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-768x558.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-1020x741.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-960x697.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/headytopper1_custom-d5d21800a21ba9fd693409fa697a0808c04e2e92-520x378.jpg 520w\" sizes=\"(max-width: 1819px) 100vw, 1819px\">\u003cfigcaption class=\"wp-caption-text\">Cans of Heady Topper, one of the earliest murky beers credited with making haziness cool. \u003ccite>(Courtesy of Luv Lens Photography)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rose stresses that the murkiness isn't the point of the beer, but he acknowledges that haze sells. \"There's now a lot of hype about haze,\" he says.\u003c/p>\n\u003cp>Page, at Trillium, says that haziness can be an indicator of enhanced fragrance and brighter, livelier hop aromas. But hazy beers, he cautions, aren't necessarily better.\u003c/p>\n\u003cp>\"But consumers have seen the correlation, and now they're using haze as an indicator,\" Page explains. \"They're making purchasing decisions based on how the beers look.\"\u003c/p>\n\u003cp>It isn't surprising, then, that brewers may be intentionally murking up their IPAs to make them more marketable. Rumors are circulating of IPAs made hazy and viscous by the addition of flour or pectin-thick applesauce, both of which can create a milky, opaque hue in the beer without any benefits for flavor or smell. We were unable to find any brewers who said they had personally tried these techniques, though Kimmich, at The Alchemist, is convinced that the rumors are true.\u003c/p>\n\u003cp>\"I know for an absolute fact there are brewers doing this stuff,\" he says.\u003c/p>\n\u003cp>Kimmich, who wouldn't name any of these breweries, says he is amused — and slightly satisfied — to see brewers across America creating beers that he says he was once rebuked for producing.\u003c/p>\n\u003cp>\"We spent 10 years trying to convince people that haze is OK, and now some people are looking at our beers and saying they aren't hazy enough,\" he says.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/115494/the-haze-craze-beer-lovers-newfound-obsession-with-murky-ipas",
"authors": [
"byline_bayareabites_115494"
],
"categories": [
"bayareabites_301"
],
"tags": [
"bayareabites_15765",
"bayareabites_15766"
],
"featImg": "bayareabites_115495",
"label": "bayareabites"
},
"bayareabites_112980": {
"type": "posts",
"id": "bayareabites_112980",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112980",
"score": null,
"sort": [
1477517181000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1477517181,
"format": "standard",
"disqusTitle": "After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer",
"title": "After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you want to feel virtuous the next time you chug a brewski, consider the Long Root Ale. This new beer, mildly fragrant and with a rye-like spiciness, is the first to use Kernza, a kind of wheat that could make agriculture more sustainable, especially in the face of climate change.\u003c/p>\n\u003cp>What makes Kernza environmentally friendly is its biology. It's a perennial plant, meaning it grows year-round, season after season. So, farmers who produce it don't need to plow up their land and replant the crop every year, as they do with annuals like corn, wheat, barley and most other staple crops. Plowing causes soil erosion and also lets carbon in the ground escape into the atmosphere — a major source of global warming. Kernza's long roots, which may plunge 10 to 20 feet underground, holds the soil together and at the same time allows the plant to find its own water rather than depend entirely on irrigation.\u003c/p>\n\u003cp>These valuable attributes are why the grain has been the subject of intense study and breeding at \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, a non-profit, agricultural research organization based in Kansas.\u003c/p>\n\u003cfigure id=\"attachment_112990\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg\" alt=\"Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza.\" width=\"400\" height=\"400\" class=\"size-full wp-image-112990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-150x150.jpg 150w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kernza is the trademark name for a kind of wheat believed to have originated in central Asia, in the region between what are now Turkey, Pakistan and Russia. The plant is short and grassy, and produces an edible nutritious kernel, much like wheat or barley.\u003c/p>\n\u003cp>Lee DeHaan, a plant geneticist with The Land Institute who has studied Kernza since 2003, says the crop has been grown for decades in the United States as a feed supply for livestock.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, there is little evidence, if any, that the plant was ever eaten by people. That isn't because the grain isn't edible, says DeHaan. Rather, it's simply because perennials haven't been cultivated for food as much as annuals like rice, wheat and lentils. He explains that \"the process of harvesting and replanting an annual crop\" makes it easier to select for and breed newer, preferred varieties. Early farmers saw these improvements appear rapidly in the annual crops they were working with — and perennial grains, like the ancestral Kernza, were largely left behind by the agricultural revolution.\u003c/p>\n\u003cp>Now, scientists aware of the ecological benefits of perennials are trying to bring Kernza up to speed with mainstream agriculture. DeHaan and others at The Land Institute, which registered the grain's new name in 2011, have been selectively breeding the plant for more than a decade to boost yields and seed size and to increase its resistance to diseases. While there is still room to improve — Kernza could use a larger kernel, for example — some people in the food and beverage industry are already interested in using the grain.\u003c/p>\n\u003cp>Long Root Ale is one of the first products to introduce the grain into the American diet.\u003c/p>\n\u003cp>The idea behind the new beer — which is a collaboration between Patagonia Provisions, The Land Institute, Hopworks Urban Brewery and the University of Minnesota — is to promote Kernza as a food of the future. The beer is available at Whole Foods stores on the West Coast.\u003c/p>\n\u003cp>\"Beer is a far-reaching product, and the idea here is to just highlight a better path forward,\" says Birgit Cameron, senior director of \u003ca href=\"http://www.patagoniaprovisions.com/\">Patagonia Provisions\u003c/a>, a subsidiary of the Patagonia outdoors brand. Patagonia Provisions approached Hopworks with the idea of making a Kernza beer in 2015. \"We recognized the incredible attributes this crop could bring to agriculture. It's delicious, it's nutritious and it acts as a sponge to carbon.\"\u003c/p>\n\u003cp>While all plants soak up carbon from the air, most conventional farming systems result in net carbon emissions. That's because of all the carbon released from plowing every season. Tilling also causes soil to deteriorate and wash away, leaving cropland less productive over the years while contaminating rivers and causing pollution and harmful algae blooms in the ocean.\u003c/p>\n\u003cp>Replacing annual crops with perennial crops could be a huge step forward in developing a more sustainable agriculture system, DeHaan says.\u003c/p>\n\u003cp>For now though, Kernza is an experimental crop, at best. DeHaan says only about 250 acres are growing in the United States, mostly on small private farms. By comparison, U.S. farmers harvested \u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?8EA2B6C1-39DE-33EA-ABC7-A3D1A1081EE0§or=CROPS&group=FIELD%20CROPS&comm=WHEAT\">47 million acres of wheat\u003c/a> and\u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?4D20A7D8-9B12-3A93-9314-FFFF75857CB1§or=CROPS&group=FIELD%20CROPS&comm=BARLEY\"> 3.1 million acres of barley\u003c/a> in 2015.\u003c/p>\n\u003cfigure id=\"attachment_112983\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg\" alt=\"Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size.\" width=\"640\" height=\"480\" class=\"size-large wp-image-112983\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size. \u003ccite>(Scott Seirer/Courtesy The Land Institute)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"But if we can get a large buyer that's able to absorb large quantities, that will allow more farmers to enter into production,\" he says.\u003c/p>\n\u003cp>Ideally, DeHaan says, Kernza would be planted in diverse croplands mimicking a wild prairie. The benefits would follow: healthier, more stable soils rich in carbon, wildlife habitat and fewer fertilizers.\u003c/p>\n\u003cp>But there are challenges to scaling up. For one, Kernza doesn't yield huge crops. Another problem is that its kernels are too small to be milled on equipment designed for wheat. The small kernel size also means that brewers cannot use conventional equipment to malt the grain — the first step in converting its starches into sugar, an essential part of making beer.\u003c/p>\n\u003cp>DeHaan says it may take decades more of research and breeding trials to create a Kernza variety profitable for farmers to grow and process instead of other mainstream annual grains.\u003c/p>\n\u003cp>But, some bakers, chefs and distillers are already demanding a cut of the Kernza crop.\u003c/p>\n\u003cp>\"We have people lined up saying, 'If you grow it, we'll buy it,'\" DeHaan says.\u003c/p>\n\u003cp>Dumpling and Strand, a noodle making house in Minneapolis, recently made Kernza fettuccine. The Perennial, a restaurant in San Francisco, has made bread with house-milled Kernza. Ventura Spirits Company has made a whiskey with the grain, according to Henry Tarmy, cofounder of the southern California distillery.\u003c/p>\n\u003cp>Brooklyn baker Zachary Golper, owner of the bakery Bien Cuit, has made a 75-percent Kernza flour bread. He says Kernza tastes great — of sweet corn and barley — mainly because of the grain's relatively high ratio of bran to starchy endosperm. Other grains are mainly starch, which equals greater flour yields but thinner flavor.\u003c/p>\n\u003cp>\"If you're a baker, a brewer or a distiller, this is a great thing,\" he says. \"But if you're a farmer, it means smaller yields.\"\u003c/p>\n\u003cp>He thinks it's a bit too soon for mainstream Kernza production.\u003c/p>\n\u003cp>\"I worry that if we generate too much hype too early, the seeds that we proliferate to meet the demand will not be the seeds we're looking for,\" Golper says.\u003c/p>\n\u003cp>But Christian Ettinger, the brewer at Hopworks Urban Brewery who made the Long Root Ale, is looking far ahead. For his beer, he replaced 15 percent of the usual barley additions in the beer's recipe with Kernza, and he has tentative plans to make a 50-50 Kernza-barley beer in 2017.\u003c/p>\n\u003cp>\"It will be a huge victory to replace some of the annual grains in the beer industry with perennials,\" Ettinger says.\u003c/p>\n\u003cp>He says he's excited to be taking part in a possible agricultural revolution that could slow or help stop climate change — but he knows the shift will take time.\u003c/p>\n\u003cp>\"Kernza is not a household word yet,\" Ettinger says. \"But it will be.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "112980 http://ww2.kqed.org/bayareabites/?p=112980",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/10/26/after-a-long-day-of-fighting-climate-change-this-grain-is-ready-for-a-beer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1300,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 32
},
"modified": 1477517181,
"excerpt": "Kernza is a kind of grassy wheat that traps more carbon in the soil than crops like wheat and rice. Now, a West Coast brewery is using the grain in its new beer called Long Root Ale.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Kernza is a kind of grassy wheat that traps more carbon in the soil than crops like wheat and rice. Now, a West Coast brewery is using the grain in its new beer called Long Root Ale.",
"title": "After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "After A Long Day Of Fighting Climate Change, This Grain Is Ready For A Beer",
"datePublished": "2016-10-26T14:26:21-07:00",
"dateModified": "2016-10-26T14:26:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "after-a-long-day-of-fighting-climate-change-this-grain-is-ready-for-a-beer",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=499336902&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Wed, 26 Oct 2016 16:00:35 -0400",
"nprLastModifiedDate": "Wed, 26 Oct 2016 16:00:35 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/10/26/499336902/after-a-long-day-of-fighting-climate-change-this-grain-is-ready-for-a-beer?ft=nprml&f=499336902",
"nprImageAgency": "Courtesy of The Land Institute",
"nprStoryId": "499336902",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 26 Oct 2016 16:00:00 -0400",
"path": "/bayareabites/112980/after-a-long-day-of-fighting-climate-change-this-grain-is-ready-for-a-beer",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you want to feel virtuous the next time you chug a brewski, consider the Long Root Ale. This new beer, mildly fragrant and with a rye-like spiciness, is the first to use Kernza, a kind of wheat that could make agriculture more sustainable, especially in the face of climate change.\u003c/p>\n\u003cp>What makes Kernza environmentally friendly is its biology. It's a perennial plant, meaning it grows year-round, season after season. So, farmers who produce it don't need to plow up their land and replant the crop every year, as they do with annuals like corn, wheat, barley and most other staple crops. Plowing causes soil erosion and also lets carbon in the ground escape into the atmosphere — a major source of global warming. Kernza's long roots, which may plunge 10 to 20 feet underground, holds the soil together and at the same time allows the plant to find its own water rather than depend entirely on irrigation.\u003c/p>\n\u003cp>These valuable attributes are why the grain has been the subject of intense study and breeding at \u003ca href=\"https://landinstitute.org/\">The Land Institute\u003c/a>, a non-profit, agricultural research organization based in Kansas.\u003c/p>\n\u003cfigure id=\"attachment_112990\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg\" alt=\"Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza.\" width=\"400\" height=\"400\" class=\"size-full wp-image-112990\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/img_2201-1-70_sq-92fd55b48ee007c2bd8a757cd51607d0b06520fe-s400-c85-150x150.jpg 150w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Long Root Ale is a new beer made by Hopworks Urban Brewery, in Portland, Oregon, and Patagonia Provisions, a subsidiary of the Patagonia outdoors brand. It is the fist commercially available product to use Kernza. \u003ccite>(Alastair Bland for NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kernza is the trademark name for a kind of wheat believed to have originated in central Asia, in the region between what are now Turkey, Pakistan and Russia. The plant is short and grassy, and produces an edible nutritious kernel, much like wheat or barley.\u003c/p>\n\u003cp>Lee DeHaan, a plant geneticist with The Land Institute who has studied Kernza since 2003, says the crop has been grown for decades in the United States as a feed supply for livestock.\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>However, there is little evidence, if any, that the plant was ever eaten by people. That isn't because the grain isn't edible, says DeHaan. Rather, it's simply because perennials haven't been cultivated for food as much as annuals like rice, wheat and lentils. He explains that \"the process of harvesting and replanting an annual crop\" makes it easier to select for and breed newer, preferred varieties. Early farmers saw these improvements appear rapidly in the annual crops they were working with — and perennial grains, like the ancestral Kernza, were largely left behind by the agricultural revolution.\u003c/p>\n\u003cp>Now, scientists aware of the ecological benefits of perennials are trying to bring Kernza up to speed with mainstream agriculture. DeHaan and others at The Land Institute, which registered the grain's new name in 2011, have been selectively breeding the plant for more than a decade to boost yields and seed size and to increase its resistance to diseases. While there is still room to improve — Kernza could use a larger kernel, for example — some people in the food and beverage industry are already interested in using the grain.\u003c/p>\n\u003cp>Long Root Ale is one of the first products to introduce the grain into the American diet.\u003c/p>\n\u003cp>The idea behind the new beer — which is a collaboration between Patagonia Provisions, The Land Institute, Hopworks Urban Brewery and the University of Minnesota — is to promote Kernza as a food of the future. The beer is available at Whole Foods stores on the West Coast.\u003c/p>\n\u003cp>\"Beer is a far-reaching product, and the idea here is to just highlight a better path forward,\" says Birgit Cameron, senior director of \u003ca href=\"http://www.patagoniaprovisions.com/\">Patagonia Provisions\u003c/a>, a subsidiary of the Patagonia outdoors brand. Patagonia Provisions approached Hopworks with the idea of making a Kernza beer in 2015. \"We recognized the incredible attributes this crop could bring to agriculture. It's delicious, it's nutritious and it acts as a sponge to carbon.\"\u003c/p>\n\u003cp>While all plants soak up carbon from the air, most conventional farming systems result in net carbon emissions. That's because of all the carbon released from plowing every season. Tilling also causes soil to deteriorate and wash away, leaving cropland less productive over the years while contaminating rivers and causing pollution and harmful algae blooms in the ocean.\u003c/p>\n\u003cp>Replacing annual crops with perennial crops could be a huge step forward in developing a more sustainable agriculture system, DeHaan says.\u003c/p>\n\u003cp>For now though, Kernza is an experimental crop, at best. DeHaan says only about 250 acres are growing in the United States, mostly on small private farms. By comparison, U.S. farmers harvested \u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?8EA2B6C1-39DE-33EA-ABC7-A3D1A1081EE0§or=CROPS&group=FIELD%20CROPS&comm=WHEAT\">47 million acres of wheat\u003c/a> and\u003ca href=\"https://www.nass.usda.gov/Statistics_by_Subject/result.php?4D20A7D8-9B12-3A93-9314-FFFF75857CB1§or=CROPS&group=FIELD%20CROPS&comm=BARLEY\"> 3.1 million acres of barley\u003c/a> in 2015.\u003c/p>\n\u003cfigure id=\"attachment_112983\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg\" alt=\"Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size.\" width=\"640\" height=\"480\" class=\"size-large wp-image-112983\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/kernza-grain-1-3.25.16-70-dfe2364ce69cebecc0065ccbf5b39ca583873a7b-520x390.jpg 520w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Kernza grain is too small to be milled on equipment designed for wheat. Large-scale use of the grain in the future will probably require equipment better suited to its size. \u003ccite>(Scott Seirer/Courtesy The Land Institute)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"But if we can get a large buyer that's able to absorb large quantities, that will allow more farmers to enter into production,\" he says.\u003c/p>\n\u003cp>Ideally, DeHaan says, Kernza would be planted in diverse croplands mimicking a wild prairie. The benefits would follow: healthier, more stable soils rich in carbon, wildlife habitat and fewer fertilizers.\u003c/p>\n\u003cp>But there are challenges to scaling up. For one, Kernza doesn't yield huge crops. Another problem is that its kernels are too small to be milled on equipment designed for wheat. The small kernel size also means that brewers cannot use conventional equipment to malt the grain — the first step in converting its starches into sugar, an essential part of making beer.\u003c/p>\n\u003cp>DeHaan says it may take decades more of research and breeding trials to create a Kernza variety profitable for farmers to grow and process instead of other mainstream annual grains.\u003c/p>\n\u003cp>But, some bakers, chefs and distillers are already demanding a cut of the Kernza crop.\u003c/p>\n\u003cp>\"We have people lined up saying, 'If you grow it, we'll buy it,'\" DeHaan says.\u003c/p>\n\u003cp>Dumpling and Strand, a noodle making house in Minneapolis, recently made Kernza fettuccine. The Perennial, a restaurant in San Francisco, has made bread with house-milled Kernza. Ventura Spirits Company has made a whiskey with the grain, according to Henry Tarmy, cofounder of the southern California distillery.\u003c/p>\n\u003cp>Brooklyn baker Zachary Golper, owner of the bakery Bien Cuit, has made a 75-percent Kernza flour bread. He says Kernza tastes great — of sweet corn and barley — mainly because of the grain's relatively high ratio of bran to starchy endosperm. Other grains are mainly starch, which equals greater flour yields but thinner flavor.\u003c/p>\n\u003cp>\"If you're a baker, a brewer or a distiller, this is a great thing,\" he says. \"But if you're a farmer, it means smaller yields.\"\u003c/p>\n\u003cp>He thinks it's a bit too soon for mainstream Kernza production.\u003c/p>\n\u003cp>\"I worry that if we generate too much hype too early, the seeds that we proliferate to meet the demand will not be the seeds we're looking for,\" Golper says.\u003c/p>\n\u003cp>But Christian Ettinger, the brewer at Hopworks Urban Brewery who made the Long Root Ale, is looking far ahead. For his beer, he replaced 15 percent of the usual barley additions in the beer's recipe with Kernza, and he has tentative plans to make a 50-50 Kernza-barley beer in 2017.\u003c/p>\n\u003cp>\"It will be a huge victory to replace some of the annual grains in the beer industry with perennials,\" Ettinger says.\u003c/p>\n\u003cp>He says he's excited to be taking part in a possible agricultural revolution that could slow or help stop climate change — but he knows the shift will take time.\u003c/p>\n\u003cp>\"Kernza is not a household word yet,\" Ettinger says. \"But it will be.\"\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \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 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112980/after-a-long-day-of-fighting-climate-change-this-grain-is-ready-for-a-beer",
"authors": [
"byline_bayareabites_112980"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_4084",
"bayareabites_358",
"bayareabites_60"
],
"tags": [
"bayareabites_15664",
"bayareabites_15665"
],
"featImg": "bayareabites_112981",
"label": "bayareabites"
},
"bayareabites_112212": {
"type": "posts",
"id": "bayareabites_112212",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "112212",
"score": null,
"sort": [
1474731401000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1474731401,
"format": "standard",
"disqusTitle": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "112212 http://ww2.kqed.org/bayareabites/?p=112212",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/09/24/11-things-we-tried-and-loved-at-the-2016-eat-real-festival/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1778,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1573081066,
"excerpt": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"datePublished": "2016-09-24T08:36:41-07:00",
"dateModified": "2019-11-06T14:57:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "11-things-we-tried-and-loved-at-the-2016-eat-real-festival",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/112212/11-things-we-tried-and-loved-at-the-2016-eat-real-festival",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\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>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/112212/11-things-we-tried-and-loved-at-the-2016-eat-real-festival",
"authors": [
"5566",
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_64",
"bayareabites_8770",
"bayareabites_50",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_181",
"bayareabites_1248"
],
"tags": [
"bayareabites_2642"
],
"featImg": "bayareabites_112219",
"label": "source_bayareabites_112212"
},
"bayareabites_111698": {
"type": "posts",
"id": "bayareabites_111698",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "111698",
"score": null,
"sort": [
1472497508000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1472497508,
"format": "standard",
"disqusTitle": "For A New Brewery, What Does It Take To Make It?",
"title": "For A New Brewery, What Does It Take To Make It?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n",
"disqusIdentifier": "111698 http://ww2.kqed.org/bayareabites/?p=111698",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1324,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1481130956,
"excerpt": "We talked to North Oakland newcomers Novel Brewing about beer, books and making it in the Bay Area.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "We talked to North Oakland newcomers Novel Brewing about beer, books and making it in the Bay Area.",
"title": "For A New Brewery, What Does It Take To Make It? | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "For A New Brewery, What Does It Take To Make It?",
"datePublished": "2016-08-29T12:05:08-07:00",
"dateModified": "2016-12-07T09:15:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "for-a-new-brewery-what-does-it-take-to-make-it",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/beverages-2/beer/",
"source": "Beer",
"path": "/bayareabites/111698/for-a-new-brewery-what-does-it-take-to-make-it",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s no secret that the Bay Area is a hard place to run a business. Sure--at least according to lofty Silicon Valley-speak--we might foster innovation. But we also have soaring rents, high taxes, and a labyrinthine collection of licenses and fees that pile up before you can open your doors.\u003c/p>\n\u003cp>Those challenges are especially acute for food businesses. If you’re a restaurant, margins are already razor thin, and once you’ve added up food and labor costs--higher now because of minimum wage increases--you’re facing a hard road. Just this spring, Eater reported that \u003ca href=\"http://sf.eater.com/2016/3/4/11161436/restaurants-closed-spring-2016-san-francisco\" target=\"_blank\">39 restaurants closed\u003c/a> around the Bay Area. Local food websites are filled with news of exciting openings--a new poke bowl place! Quinoa-making robots!--mixed in with news of yet another local institution’s demise from rising rents.\u003c/p>\n\u003cp>So how do you do it? How do you make in the cutthroat Bay Area food world without losing your life savings or your enthusiasm? We talked to \u003cstrong>Novel Brewing\u003c/strong>, a North Oakland brewery from husband and wife team Brian Koloszyc and Teresa Tamburello that opened earlier this summer, to discover one business’ plan for making it in both a changing Oakland and the increasingly crowded world of Bay Area breweries.\u003c/p>\n\u003cfigure id=\"attachment_111701\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111701\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8395.jpg\" alt=\"Novel Brewing is located in Oakland's Golden Gate neighborhood.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8395-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing is located in Oakland's Golden Gate neighborhood. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Go Slow\u003c/h2>\n\u003cp>Koloszyc’s interest in beer started when he was a college student in Burlington, Vermont, studying literature during the week and drinking beer--from the city’s fledgling craft beer scene--during the weekends. After school, he moved to Seattle and worked at a video game company. Every time they released a game, he and his co-workers celebrated with trips to a brewery where they could brew on-site. He then got into home brewing and on his second date with Tamburello they bought brewing equipment. In 2012, they started to seriously consider opening a brewery and he went back to Vermont for the American Brewer’s Guild’s brewing diploma program. That was followed by a 6-week internship at Pasa Robles’ \u003ca href=\"http://www.firestonebeer.com/\" target=\"_blank\">Firestone Walker\u003c/a>.\u003c/p>\n\u003cp>Once they decided to start moving forward with a brewery, Koloszyc drafted a business plan for a brewery with a book theme, since it was something they both had backgrounds in--Koloszyc studied literature in college, and Tamburello’s family ran a printing press. For two years, he tweaked the plan, obsessing over every possibility and potential for failure. They finally opened in early June, and despite the long, slow process, Koloszyc wouldn’t have it any other way: “We’re just taking baby steps, one step at a time,” he said. “Slow growth instead of quick growth.”\u003c/p>\n\u003cfigure id=\"attachment_111702\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111702\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8400.jpg\" alt=\"Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8400-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing owners Brian Koloszyc and Teresa Tamburello working the bar. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Be Money Savvy\u003c/h2>\n\u003cp>Before opening their doors, Koloszyc and Tamburello ran an Indiegogo campaign to raise money for their brewery. They raised almost $12,000. (That money went to the very glamorous task of replacing a broken sewer lateral). Aside from that money, the couple has funded the brewery entirely on their own, with no investors. That’s led to some cost-cutting compromises: their bar is built from typesetting drawers from the Tamburello family’s retired printing press. They couldn’t afford to build a kitchen, so they welcome outside food, providing a stack of takeout menus from local spots. They both work part time jobs, so the brewery isn’t open Monday or Tuesday. And because of the high cost of labor, they can’t afford to hire someone to work those days (they do have one part time employee who helps on weekends). “We’re working every part of every job because we can’t really afford employees right now,” Koloszyc said. “It makes it difficult, but we also know you need a living wage in the Bay Area.”\u003c/p>\n\u003ch2>Be Willing to Adapt\u003c/h2>\n\u003cp>Koloszyc makes good beer, but so do a lot of people. So while the Bay Area brewing scene is awash in extra hoppy IPAS, he’s doing something a little different by emphasizing a more global menu, including English style bitter ales, goses and German kolschs. (When I visited, my favorites were their Belgians, especially a carmely dubbel).\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>Koloszyc has a small brewing setup, which means he can’t produce a lot of beer. This would be a liability for a company focused on huge yields--one trying to distribute their beer to every bar and grocery store in the Bay Area--but since they’re focused on the pub, it means that he’s able to produce a ton of beer varieties. Currently, he’s putting new beers on the menu every week, and while they’ll eventually get a more consistent menu, he plans to keep producing new styles depending on what customers like.\u003c/p>\n\u003cfigure id=\"attachment_111704\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111704\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_8419.jpg\" alt=\"A beer sampler in a hollowed-out book from Novel Brewing.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_8419-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A beer sampler in a hollowed-out book from Novel Brewing. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“My wife and I work behind the tasting room bar every night, so we have this direct connection: everyone who comes in, we ask them, ‘What are you looking for, What do you like?’ We get immediate feedback we can incorporate into our business,” he said. “I think that’s hugely important-- making that connection, [making] people feel like part of the process, part of the brewery. I think that’s what’s going to ultimately separate us in the end.”\u003c/p>\n\u003ch2>Know Your Neighbors\u003c/h2>\n\u003cp>Tamburello and Koloszyc aren’t trying to be the next Lagunitas or Drake’s--and they’re hoping that’ll be the key to their success. Sure, they’d love some local distribution, but their goal is to fill a niche they think the neighborhood needs. And while they want to be the best neighborhood brewery they can--Koloszyc talks dreamily of author events and trivia nights--they’re not trying to be anything more than that.They’re located in Oakland’s Golden Gate neighborhood--where they’ve lived for eight years--an area largely ignored by Oakland’s gentrification-fueled wave of craft cocktail bars.\u003c/p>\n\u003cfigure id=\"attachment_111700\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-111700\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/08/IMG_2528-2.jpg\" alt=\"Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello.\" width=\"1920\" height=\"2561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-400x534.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1440x1921.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/08/IMG_2528-2-960x1281.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Novel Brewing's husband and wife owners Brian Koloszyc and Teresa Tamburello. \u003ccite>(Brian Koloszyc)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Their measure of success is if their neighbors like it, and while only time will tell if Novel Brewing succeeds, they’re already on the right track. On a recent Wednesday, the bar was packed, with couples on dates, and solo drinkers reading books from the couple’s collection scattered around the bar. A movie was playing, and a labrador was sprawled out on the floor. It’s been a two and a half months since the brewery opened, and the reception has been much better than they thought, Koloszyc said. “I didn’t realize how great the local neighborhood was going to be, how supportive and patient and instructive,” he said. “That was a huge relief and allowed us to relax a little bit.”\u003c/p>\n\u003cp>“We’re creating this environment for our local neighborhood because that’s who our customers are. In order to survive in this world, you need to know who your customers are and how to connect with them,” he said. “Those are the people who are going to be your foundation, the people who are going to support you through those lean times.”\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.novelbrewing.com/\" target=\"_blank\">\u003cstrong>Novel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\n6510 San Pablo Ave [\u003ca href=\"https://goo.gl/maps/2ypgXzdrJZS2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 922-9974\u003cbr>\nHours: Closed Mon and Tue; Wed-Fri, 4-10pm; Sat, 12-10pm; Sun, 12-8pm\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/novelbrewing\" target=\"_blank\">Novel Brewing Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/novelbrewing\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/novelbrewing/\" target=\"_blank\">@novelbrewing\u003c/a>\u003cbr>\nPrice range: $ (Beers $6-$7)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/111698/for-a-new-brewery-what-does-it-take-to-make-it",
"authors": [
"5566"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1962",
"bayareabites_1875",
"bayareabites_366"
],
"tags": [
"bayareabites_14753",
"bayareabites_14587",
"bayareabites_15580"
],
"featImg": "bayareabites_111702",
"label": "source_bayareabites_111698"
},
"bayareabites_111181": {
"type": "posts",
"id": "bayareabites_111181",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "111181",
"score": null,
"sort": [
1470161856000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1470161856,
"format": "standard",
"disqusTitle": "Hop Growers Cheer Craft Brewers For Saving An Ailing Industry",
"title": "Hop Growers Cheer Craft Brewers For Saving An Ailing Industry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Hop growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms.\u003c/p>\n\u003cp>\"Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family-owned farms like ours would have gone bankrupt,\" says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. \"It's saved the industry.\"\u003c/p>\n\u003cp>When Gooding came to work on her sixth-generation family farm in 2010, Gooding Farms grew four varieties of hops on 350 acres; the entire crop was sold to a single dealer that processed them for resale to big beer companies.\u003c/p>\n\u003cp>Over the past six years, the farm has expanded to 13 varieties of hops and 600 acres; the customer base has expanded, too. Gooding Farms supplies hops to 12 different accounts; the majority of their harvest is sold to local and regional breweries.\u003c/p>\n\u003cp>\"It's a much more dynamic customer base for us,\" Gooding says. \"Now that there is more demand than supply, prices are going up and we've been able to reinvest in the farm for the first time since the '80s.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Brewing Demand\u003c/strong>\u003c/p>\n\u003cp>The thirst for craft beer has exploded. In 2015, the Colorado-based Brewers Association \u003ca href=\"https://www.brewersassociation.org/statistics/national-beer-sales-production-data/\">reported\u003c/a> a 12.8 percent increase in craft-beer sales (compared to 0.2 percent for beer sales overall) and estimates the market at $22.3 billion—about one-quarter of the total U.S. beer market.\u003c/p>\n\u003cp>Craft brews use more hops than traditional lagers produced by large brewing companies, which accounts for the surge in demand. Unlike big breweries, where hops are used to give beer its bitterness, craft breweries use \"aroma\" varieties of hops that have less acid (and impart less bitterness); each of the different varieties add a distinct flavor to the beer.\u003c/p>\n\u003cp>Craft beers contain up to five times more hops than traditional beers. The result, according to Jaki Brophy, communications director for the trade association Hop Growers of America, is \"a huge impact\" on commercial hop growers.\u003c/p>\n\u003cp>In 2016, there are 53,213 acres of hops growing nationwide—the most acreage ever in production and an 18.5 percent increase over 2015. Almost all of the hops production is in Washington, Oregon and Idaho but 29 states are registered to grow the crop. Although there has been significant consolidation in the industry—the number of commercial growers decreased from 378 in 1964 and 90 in 1987 to just 44 in 2015, according to Hop Growers of America—new growers are coming online all the time.\u003c/p>\n\u003cp>\u003cstrong>Raising A Glass To Brewers\u003c/strong>\u003c/p>\n\u003cp>Ryan Hammer started growing hops in 2012. His first harvest from the quarter-acre parcel of land in Knightstown, Ind., was sold to Sun King Brewing in Indianapolis.\u003c/p>\n\u003cp>\"Craft brewers in Indiana were making local beers with hops from thousands of miles away,\" Hammer explains. \"When I started growing hops locally, the brewers loved it and wanted me to grow more.\"\u003c/p>\n\u003cp>Hammer partnered with a local row-crop farmer to plant 10 acres of Cascade and Chinook varieties of aroma hops that craft brewers favor. Three breweries have signed on to purchase his next harvest. He plans to expand production on the farm, Crazy Horse Hops, to 100 acres by 2020.\u003c/p>\n\u003cp>\"The craft brewing industry has helped boost the price of hops and that makes farming hops a viable option,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nass.usda.gov/Statistics_by_State/Regional_Office/Northwest/includes/Publications/Hops/Nat%20Hop%20Rept%202015.pdf\">price for hops\u003c/a> has been on the rise since 2012, hitting $4.38 per pound, a 19 percent increase, according to the USDA.\u003c/p>\n\u003cp>Although rising prices are good news for growers, it's difficult to keep up with the demand from craft brewers.\u003c/p>\n\u003cp>It takes three years for a new hop crop to produce a full harvest. The wait can be longer for some of the specialty aroma versions where growers, unable to keep up with the demand, are declaring shortages, according to Brophy. In the meantime, craft brewers are signing multi-year contracts to lay their claim on the crops.\u003c/p>\n\u003cp>\"Working with craft breweries has allowed a lot of hop growers to diversify their varieties and diversify their customer base,\" says Brophy. \"It's been very helpful to our industry.\"\u003c/p>\n\u003cp>In Idaho, Gooding is planning the 2017 planting, estimating that she'll need to add up to 60 seasonal workers to maintain and harvest the crop, which is already contracted to breweries.\u003c/p>\n\u003cp>\"Traditionally the market for hops has been pretty turbulent but the craft breweries are helping sustain and stabilize it,\" she says. \"We see a great future for the farm that, for a while, we didn't think would make it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "111181 http://ww2.kqed.org/bayareabites/?p=111181",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/08/02/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 791,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1470161856,
"excerpt": "The spike in demand for small-batch beers has infused new life into small, family-owned hop farms that were teetering on the edge of bankruptcy.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The spike in demand for small-batch beers has infused new life into small, family-owned hop farms that were teetering on the edge of bankruptcy.",
"title": "Hop Growers Cheer Craft Brewers For Saving An Ailing Industry | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hop Growers Cheer Craft Brewers For Saving An Ailing Industry",
"datePublished": "2016-08-02T11:17:36-07:00",
"dateModified": "2016-08-02T11:17:36-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=488236990&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Jodi Helmer, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 02 Aug 2016 07:00:00 -0400",
"nprLastModifiedDate": "Tue, 02 Aug 2016 10:09:50 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/08/02/488236990/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry?ft=nprml&f=488236990",
"nprImageAgency": "Getty Images",
"nprImageCredit": "Tim Newman",
"nprStoryId": "488236990",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 02 Aug 2016 10:09:00 -0400",
"path": "/bayareabites/111181/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hop growers are raising a glass to craft brewers. The demand for small-batch brews has helped growers boost their revenues, expand their operations, and, in some cases, save their farms.\u003c/p>\n\u003cp>\"Without the advent of craft brewing, a few large, corporate growers would be supplying all of the hops and local, family-owned farms like ours would have gone bankrupt,\" says Diane Gooding, vice president of operations at Gooding Farms, a hop grower in Wilder, Idaho. \"It's saved the industry.\"\u003c/p>\n\u003cp>When Gooding came to work on her sixth-generation family farm in 2010, Gooding Farms grew four varieties of hops on 350 acres; the entire crop was sold to a single dealer that processed them for resale to big beer companies.\u003c/p>\n\u003cp>Over the past six years, the farm has expanded to 13 varieties of hops and 600 acres; the customer base has expanded, too. Gooding Farms supplies hops to 12 different accounts; the majority of their harvest is sold to local and regional breweries.\u003c/p>\n\u003cp>\"It's a much more dynamic customer base for us,\" Gooding says. \"Now that there is more demand than supply, prices are going up and we've been able to reinvest in the farm for the first time since the '80s.\"\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>Brewing Demand\u003c/strong>\u003c/p>\n\u003cp>The thirst for craft beer has exploded. In 2015, the Colorado-based Brewers Association \u003ca href=\"https://www.brewersassociation.org/statistics/national-beer-sales-production-data/\">reported\u003c/a> a 12.8 percent increase in craft-beer sales (compared to 0.2 percent for beer sales overall) and estimates the market at $22.3 billion—about one-quarter of the total U.S. beer market.\u003c/p>\n\u003cp>Craft brews use more hops than traditional lagers produced by large brewing companies, which accounts for the surge in demand. Unlike big breweries, where hops are used to give beer its bitterness, craft breweries use \"aroma\" varieties of hops that have less acid (and impart less bitterness); each of the different varieties add a distinct flavor to the beer.\u003c/p>\n\u003cp>Craft beers contain up to five times more hops than traditional beers. The result, according to Jaki Brophy, communications director for the trade association Hop Growers of America, is \"a huge impact\" on commercial hop growers.\u003c/p>\n\u003cp>In 2016, there are 53,213 acres of hops growing nationwide—the most acreage ever in production and an 18.5 percent increase over 2015. Almost all of the hops production is in Washington, Oregon and Idaho but 29 states are registered to grow the crop. Although there has been significant consolidation in the industry—the number of commercial growers decreased from 378 in 1964 and 90 in 1987 to just 44 in 2015, according to Hop Growers of America—new growers are coming online all the time.\u003c/p>\n\u003cp>\u003cstrong>Raising A Glass To Brewers\u003c/strong>\u003c/p>\n\u003cp>Ryan Hammer started growing hops in 2012. His first harvest from the quarter-acre parcel of land in Knightstown, Ind., was sold to Sun King Brewing in Indianapolis.\u003c/p>\n\u003cp>\"Craft brewers in Indiana were making local beers with hops from thousands of miles away,\" Hammer explains. \"When I started growing hops locally, the brewers loved it and wanted me to grow more.\"\u003c/p>\n\u003cp>Hammer partnered with a local row-crop farmer to plant 10 acres of Cascade and Chinook varieties of aroma hops that craft brewers favor. Three breweries have signed on to purchase his next harvest. He plans to expand production on the farm, Crazy Horse Hops, to 100 acres by 2020.\u003c/p>\n\u003cp>\"The craft brewing industry has helped boost the price of hops and that makes farming hops a viable option,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.nass.usda.gov/Statistics_by_State/Regional_Office/Northwest/includes/Publications/Hops/Nat%20Hop%20Rept%202015.pdf\">price for hops\u003c/a> has been on the rise since 2012, hitting $4.38 per pound, a 19 percent increase, according to the USDA.\u003c/p>\n\u003cp>Although rising prices are good news for growers, it's difficult to keep up with the demand from craft brewers.\u003c/p>\n\u003cp>It takes three years for a new hop crop to produce a full harvest. The wait can be longer for some of the specialty aroma versions where growers, unable to keep up with the demand, are declaring shortages, according to Brophy. In the meantime, craft brewers are signing multi-year contracts to lay their claim on the crops.\u003c/p>\n\u003cp>\"Working with craft breweries has allowed a lot of hop growers to diversify their varieties and diversify their customer base,\" says Brophy. \"It's been very helpful to our industry.\"\u003c/p>\n\u003cp>In Idaho, Gooding is planning the 2017 planting, estimating that she'll need to add up to 60 seasonal workers to maintain and harvest the crop, which is already contracted to breweries.\u003c/p>\n\u003cp>\"Traditionally the market for hops has been pretty turbulent but the craft breweries are helping sustain and stabilize it,\" she says. \"We see a great future for the farm that, for a while, we didn't think would make it.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/111181/hop-growers-cheer-craft-brewers-for-saving-an-ailing-industry",
"authors": [
"byline_bayareabites_111181"
],
"categories": [
"bayareabites_301"
],
"tags": [
"bayareabites_11160",
"bayareabites_11563"
],
"featImg": "bayareabites_111182",
"label": "bayareabites"
},
"bayareabites_110904": {
"type": "posts",
"id": "bayareabites_110904",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110904",
"score": null,
"sort": [
1469134373000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1469134373,
"format": "standard",
"disqusTitle": "Beer Bottles Will Soon Include A Reality Check: A Calorie Count",
"title": "Beer Bottles Will Soon Include A Reality Check: A Calorie Count",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Since calorie labeling on most alcoholic beverages is voluntary, it's often hard to know how many calories are in your favorite brew.\u003c/p>\n\u003cp>And — perhaps — ignorance is bliss. But ignoring those liquid calories is about to get a lot tougher. Soon, calorie counts may be staring you in the face.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.beerinstitute.org/\">Beer Institute,\u003c/a> a trade group that includes the biggest brewing names, including Anheuser-Busch, MillerCoors and Heineken USA, has \u003ca href=\"http://www.beerinstitute.org/news-media/press-releases/voluntary-disclosure-announcement\">announced\u003c/a> a new initiative aimed at transparency.\u003c/p>\n\u003cp>Brewers will list calories, carbs, alcohol by volume (ABV) and other nutrition information right on their bottles and cans.\u003c/p>\n\u003cp>The group says participating brewers will also include a freshness date and an ingredient list, which consumers can access by a QR code or on secondary packaging, such as the box or carton.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beer Institute CEO James McGreevy says six leading beer companies — which produce about 80 percent of all the beer sold in the U.S. — have agreed to follow the new standards.\u003c/p>\n\u003cp>\"We've seen poll after poll that indicates\u003cstrong> ...\u003c/strong> consumers are interested in knowing calories and other information,\" says McGreevy. He points to a recent Harris Poll that found 72 percent of beer drinkers \"think it's important to read nutritional labels when buying food and beverages.\"\u003c/p>\n\u003cp>\"We're proud of this initiative,\" says McGreevey. And he urges wine and spirit makers to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_110909\" class=\"wp-caption aligncenter\" style=\"max-width: 774px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png\" alt=\"How Many Beer Calories Are you Drinking?\" width=\"774\" height=\"644\" class=\"size-full wp-image-110909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png 774w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-400x333.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-768x639.png 768w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">How Many Beer Calories Are you Drinking? \u003ccite>(Source: \u003ca href=\"http://www.nutritionaction.com/daily/calories-in-food/how-many-calories-are-in-beer-wine-and-cocktails/\">Nutrition Action\u003c/a>. Credit: Katie Park and Rhitu Chatterjee/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, not all brewers will add labels right away. The Beer Institute is planning a three-year implementation period.\u003c/p>\n\u003cp>\u003ca href=\"http://craftbrew.com/2016/06/13/craft-brew-alliance-expands-its-world-class-brewery-innovation-team-with-tom-bleigh-as-innovation-brewmaster/\">Craft Brew Alliance,\u003c/a> a publicly traded company based in Portland, Ore., the company that markets brands including \u003ca href=\"http://redhook.com/\">Redhook\u003c/a> and \u003ca href=\"http://konabrewingco.com/\">Kona Brewing\u003c/a>, says it's still working out how it will comply.\u003c/p>\n\u003cp>\"We are 100% committed to disclosing this information for all of our brands, but are still evaluating where the information will be located,\" Andy Thomas, CEO of Craft Brew Alliance, told us by email. For instance, the information could be posted on secondary packaging or the packaging could reference a website link.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a>, a trade association for craft brewers, says don't expect all small breweries to label calories on their bottles.\u003c/p>\n\u003cp>\"The Brewers Association supports transparency in labeling,\" the association's Paul Gatza told us in an email. But \"the approach the large brewers have taken may not be feasible for smaller brewers, many of whom offer dozens of small scale, seasonal products every year.\"\u003c/p>\n\u003cp>A recent analysis of beers by the \u003ca href=\"https://cspinet.org/\">Center for Science in the Public Interest\u003c/a> finds the calorie counts vary greatly.\u003c/p>\n\u003cp>Who knew that a bolder-tasting stout or IPAs can have double, or in some cases triple the number of calories compared to lighter beers.\u003c/p>\n\u003cp>\"I was surprised,\" says \u003ca href=\"https://cspinet.org/biography/lindsay-moyer\">Lindsay Moyer\u003c/a> of the Center for Science in the Public Interest. \"Surprised to see how high in calories some of these craft beers can get.\"\u003c/p>\n\u003cp>A 12-ounce can of Budweiser has 145 calories. Compare this, says Moyer, to a Sierra Nevada Torpedo Extra IPA, which has about 240 calories.\u003c/p>\n\u003cp>And what about the higher-end beers?\u003c/p>\n\u003cp>\"Brooklyn Brewery Chocolate Stout Beer has 320 calories,\" says Moyer. \"Beers like the [chocolate stout] tend to be both higher in alcohol and carbohydrates.\" And the general rule of thumb is that higher-alcohol beers are also higher in calories.\u003c/p>\n\u003cp>So if that one beer you planned to drink becomes two — because hey, who's counting? — \"You're looking at upwards of 500 calories, easily!\" says Moyer.\u003c/p>\n\u003cp>And remember, these calorie estimates are for 12-ounce cans. If you order a draft pour in a bar or restaurant, the serving size — and yes, the calorie count, too — goes up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "110904 http://ww2.kqed.org/bayareabites/?p=110904",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/07/21/beer-bottles-will-soon-include-a-reality-check-a-calorie-count/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 627,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1469134373,
"excerpt": "Some of the biggest brewing companies have agreed to list the number of calories, alcohol content and nutrition information on beer bottles and cans.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Some of the biggest brewing companies have agreed to list the number of calories, alcohol content and nutrition information on beer bottles and cans.",
"title": "Beer Bottles Will Soon Include A Reality Check: A Calorie Count | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer Bottles Will Soon Include A Reality Check: A Calorie Count",
"datePublished": "2016-07-21T13:52:53-07:00",
"dateModified": "2016-07-21T13:52:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beer-bottles-will-soon-include-a-reality-check-a-calorie-count",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=486758216&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey, NPR Food",
"nprStoryDate": "Thu, 21 Jul 2016 16:03:45 -0400",
"nprLastModifiedDate": "Thu, 21 Jul 2016 16:03:45 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/07/21/486758216/beer-bottles-will-soon-include-a-reality-check-a-calorie-count?ft=nprml&f=486758216",
"nprImageAgency": "Flickr",
"nprImageCredit": "davidgsteadman",
"nprStoryId": "486758216",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 21 Jul 2016 16:03:00 -0400",
"path": "/bayareabites/110904/beer-bottles-will-soon-include-a-reality-check-a-calorie-count",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since calorie labeling on most alcoholic beverages is voluntary, it's often hard to know how many calories are in your favorite brew.\u003c/p>\n\u003cp>And — perhaps — ignorance is bliss. But ignoring those liquid calories is about to get a lot tougher. Soon, calorie counts may be staring you in the face.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.beerinstitute.org/\">Beer Institute,\u003c/a> a trade group that includes the biggest brewing names, including Anheuser-Busch, MillerCoors and Heineken USA, has \u003ca href=\"http://www.beerinstitute.org/news-media/press-releases/voluntary-disclosure-announcement\">announced\u003c/a> a new initiative aimed at transparency.\u003c/p>\n\u003cp>Brewers will list calories, carbs, alcohol by volume (ABV) and other nutrition information right on their bottles and cans.\u003c/p>\n\u003cp>The group says participating brewers will also include a freshness date and an ingredient list, which consumers can access by a QR code or on secondary packaging, such as the box or carton.\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>Beer Institute CEO James McGreevy says six leading beer companies — which produce about 80 percent of all the beer sold in the U.S. — have agreed to follow the new standards.\u003c/p>\n\u003cp>\"We've seen poll after poll that indicates\u003cstrong> ...\u003c/strong> consumers are interested in knowing calories and other information,\" says McGreevy. He points to a recent Harris Poll that found 72 percent of beer drinkers \"think it's important to read nutritional labels when buying food and beverages.\"\u003c/p>\n\u003cp>\"We're proud of this initiative,\" says McGreevey. And he urges wine and spirit makers to follow suit.\u003c/p>\n\u003cfigure id=\"attachment_110909\" class=\"wp-caption aligncenter\" style=\"max-width: 774px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png\" alt=\"How Many Beer Calories Are you Drinking?\" width=\"774\" height=\"644\" class=\"size-full wp-image-110909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM.png 774w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-400x333.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/Screen-shot-2016-07-21-at-1.37.18-PM-768x639.png 768w\" sizes=\"(max-width: 774px) 100vw, 774px\">\u003cfigcaption class=\"wp-caption-text\">How Many Beer Calories Are you Drinking? \u003ccite>(Source: \u003ca href=\"http://www.nutritionaction.com/daily/calories-in-food/how-many-calories-are-in-beer-wine-and-cocktails/\">Nutrition Action\u003c/a>. Credit: Katie Park and Rhitu Chatterjee/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, not all brewers will add labels right away. The Beer Institute is planning a three-year implementation period.\u003c/p>\n\u003cp>\u003ca href=\"http://craftbrew.com/2016/06/13/craft-brew-alliance-expands-its-world-class-brewery-innovation-team-with-tom-bleigh-as-innovation-brewmaster/\">Craft Brew Alliance,\u003c/a> a publicly traded company based in Portland, Ore., the company that markets brands including \u003ca href=\"http://redhook.com/\">Redhook\u003c/a> and \u003ca href=\"http://konabrewingco.com/\">Kona Brewing\u003c/a>, says it's still working out how it will comply.\u003c/p>\n\u003cp>\"We are 100% committed to disclosing this information for all of our brands, but are still evaluating where the information will be located,\" Andy Thomas, CEO of Craft Brew Alliance, told us by email. For instance, the information could be posted on secondary packaging or the packaging could reference a website link.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewersassociation.org/\">Brewers Association\u003c/a>, a trade association for craft brewers, says don't expect all small breweries to label calories on their bottles.\u003c/p>\n\u003cp>\"The Brewers Association supports transparency in labeling,\" the association's Paul Gatza told us in an email. But \"the approach the large brewers have taken may not be feasible for smaller brewers, many of whom offer dozens of small scale, seasonal products every year.\"\u003c/p>\n\u003cp>A recent analysis of beers by the \u003ca href=\"https://cspinet.org/\">Center for Science in the Public Interest\u003c/a> finds the calorie counts vary greatly.\u003c/p>\n\u003cp>Who knew that a bolder-tasting stout or IPAs can have double, or in some cases triple the number of calories compared to lighter beers.\u003c/p>\n\u003cp>\"I was surprised,\" says \u003ca href=\"https://cspinet.org/biography/lindsay-moyer\">Lindsay Moyer\u003c/a> of the Center for Science in the Public Interest. \"Surprised to see how high in calories some of these craft beers can get.\"\u003c/p>\n\u003cp>A 12-ounce can of Budweiser has 145 calories. Compare this, says Moyer, to a Sierra Nevada Torpedo Extra IPA, which has about 240 calories.\u003c/p>\n\u003cp>And what about the higher-end beers?\u003c/p>\n\u003cp>\"Brooklyn Brewery Chocolate Stout Beer has 320 calories,\" says Moyer. \"Beers like the [chocolate stout] tend to be both higher in alcohol and carbohydrates.\" And the general rule of thumb is that higher-alcohol beers are also higher in calories.\u003c/p>\n\u003cp>So if that one beer you planned to drink becomes two — because hey, who's counting? — \"You're looking at upwards of 500 calories, easily!\" says Moyer.\u003c/p>\n\u003cp>And remember, these calorie estimates are for 12-ounce cans. If you order a draft pour in a bar or restaurant, the serving size — and yes, the calorie count, too — goes up. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110904/beer-bottles-will-soon-include-a-reality-check-a-calorie-count",
"authors": [
"byline_bayareabites_110904"
],
"categories": [
"bayareabites_301",
"bayareabites_1245",
"bayareabites_12555"
],
"tags": [
"bayareabites_15540",
"bayareabites_14753",
"bayareabites_10501",
"bayareabites_10774",
"bayareabites_449"
],
"featImg": "bayareabites_110905",
"label": "bayareabites"
},
"bayareabites_110499": {
"type": "posts",
"id": "bayareabites_110499",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110499",
"score": null,
"sort": [
1467743140000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1467743140,
"format": "standard",
"disqusTitle": "Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam",
"title": "Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>So you think that beer you brewed in your kitchen is ready for prime time, and you're thinking, \"Maybe I should take the plunge and set up a little craft brewery.\"\u003c/p>\n\u003cp>You're not the only one with dreams infused with hops and malting barley. During the past couple of years, new breweries were being launched at the rate of three a day in the U.S.\u003c/p>\n\u003cp>New District Brewing is one of them. It just popped up in a cinder-block building in an Arlington, Va., light-industrial park.\u003c/p>\n\u003cp>On this particular evening, co-founder Mike Katrivanos is behind the sleek tasting room bar, where eight NDB originals are on tap. He makes sure all his patrons know that he's a \"local\" — his grandmother lived just a couple of blocks from here.\u003c/p>\n\u003cp>Local is a big deal in craft brewing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Folks, when they come to a brewery, they want to meet the brewers,\" Katrivanos says. \"And they want to connect with what they're drinking.\"\u003c/p>\n\u003cp>Another big thing is, of course, flavor.\u003c/p>\n\u003cfigure id=\"attachment_110501\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg\" alt=\"Chana Morrow (left) and Don Ripper are regulars at New District Brewing.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-110501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-128x128.jpg 128w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chana Morrow (left) and Don Ripper are regulars at New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Regulars Don Ripper and his friend Chana Morrow, who show up about once a week, are here for a tasting this evening.\u003c/p>\n\u003cp>\"Really good balance,\" Ripper says as he sips a golden IPA called Folded Note.\u003c/p>\n\u003cp>Morrow has a darker brew, called Origins Unknown. \"Nutty, malty,\" she says, as she savors.\u003c/p>\n\u003cp>A desire for beers that have more taste is, not surprisingly, a big part of what's driving the demand for craft beer. Just ask New District regular James Miervaldis — he says he loves the variety here and \"how they experiment.\"\u003c/p>\n\u003cp>Does he ever drink Bud or Miller? \"Oh, God no — never, never, never.\"\u003c/p>\n\u003cp>So, fueled by the unquenchable thirst of its customers for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew. Now 1 in every 8 beers sold in the U.S. is craft beer, and more than 20 percent of the money consumers spend on beer goes to independent and small brewers.\u003c/p>\n\u003cp>\u003ca href=\"http://flyingdogbrewery.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md., was founded in the 1990s. But CEO Jim Caruso says there's been an even bigger boom since 2008, with a growth rate that's pushed the number of craft breweries to more than 4,000. Meanwhile, Caruso says, beer titans like Budweiser, Miller and Coors have seen sales trend down.\u003c/p>\n\u003cfigure id=\"attachment_110508\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0878_edited_custom-4d9eb6b6c8609f72a96062a484a5b1b8be53e68a-s400-c85.jpg\" alt=\""If you're getting into brewing specifically to make money," says Mike Katrivanos, "I'd advise against it." Katrivanos is a co-founder of New District Brewing.\" width=\"400\" height=\"274\" class=\"size-full wp-image-110508\">\u003cfigcaption class=\"wp-caption-text\">\"If you're getting into brewing specifically to make money,\" says Mike Katrivanos, \"I'd advise against it.\" Katrivanos is a co-founder of New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So the giant brewers have taken action. Anheuser-Busch has bought up a number of craft breweries, including Seattle's \u003ca href=\"http://www.elysianbrewing.com/\">Elysian Brewing\u003c/a> and Chicago's \u003ca href=\"http://www.gooseisland.com/index.html\">Goose Island\u003c/a>, and Constellation Brands just paid $1 billion for \u003ca href=\"http://www.ballastpoint.com/\">Ballast Point\u003c/a>, a San Diego craft brewer.\u003c/p>\n\u003cp>These developments, Caruso says, are persuading some people to start brewing because it's the next \"get rich quick\" scheme. And that's led to some newcomers \"putting out some bad beer,\" he says.\u003c/p>\n\u003cp>He worries that if consumers get a few bottles of beer that's not good, they may get turned off the industry. \"It may be months or years before they come back and try it again,\" he says.\u003c/p>\n\u003cp>But say you're confident in your brewing skills: Is there still time for you to get into the business?\u003c/p>\n\u003cp>Probably, says \u003ca href=\"https://www.brewersassociation.org/\">Bart Watson\u003c/a>, an economist for the Brewers Association. New brewery openings outnumber closings nearly 10 to 1, Watson says. And the industry, which adds around $55 billion a year to the U.S. economy, now helps support 424,000 jobs.\u003c/p>\n\u003cp>But some parts of the country have become pretty crowded — perhaps overcrowded — with new breweries, Watson says. San Diego County, Calif., has more than 110 breweries, and Portland, Ore., has 60, just in the city proper. \"Those places are really pushing the limit,\" he says.\u003c/p>\n\u003cp>The craft beer movement largely started in the West, Watson notes, and is now moving eastward. That's partly because state regulation of alcohol was strongest in the East after Prohibition and has been loosened more slowly. So, Watson says, in the East and the Southeast, there's lots more room for craft beer to grow.\u003c/p>\n\u003cp>And Watson offers another statistic that should ease concerns about a brewery bubble forming: There are about 8,000 wineries in the United States, and, he says, \"Americans drink a lot more beer than they drink wine.\" So, he says, as long as many of them are small, and locally focused — \"like a local restaurant\" — he thinks there are plenty of opportunities and market niches where small brewers can thrive.\u003c/p>\n\u003cp>So go ahead, start your own brewery. Just expect to come up with an initial investment of around $500,000, and don't expect to get rich, says New District's Katrivanos. He is hanging on to his engineering job at the Pentagon until his brewery can pay him a salary. \"If you're getting into brewing specifically to make money, I'd advise against it,\" he says. If that's your goal, he says, \"You should go start a tech company.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "110499 http://ww2.kqed.org/bayareabites/?p=110499",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/07/05/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 884,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 26
},
"modified": 1467743140,
"excerpt": "Fueled by customers' unquenchable thirst for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Fueled by customers' unquenchable thirst for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew.",
"title": "Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Amid Craft Brewery Boom, Some Worry About A Bubble — But Most Just Fear Foam",
"datePublished": "2016-07-05T11:25:40-07:00",
"dateModified": "2016-07-05T11:25:40-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=482033439&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "John Ydstie, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 01 Jul 2016 12:00:00 -0400",
"nprLastModifiedDate": "Fri, 01 Jul 2016 13:48:48 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/07/01/482033439/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam?ft=nprml&f=482033439",
"nprImageAgency": "Courtesy of New District Brewing Co.",
"nprStoryId": "482033439",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 01 Jul 2016 13:48:00 -0400",
"path": "/bayareabites/110499/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>So you think that beer you brewed in your kitchen is ready for prime time, and you're thinking, \"Maybe I should take the plunge and set up a little craft brewery.\"\u003c/p>\n\u003cp>You're not the only one with dreams infused with hops and malting barley. During the past couple of years, new breweries were being launched at the rate of three a day in the U.S.\u003c/p>\n\u003cp>New District Brewing is one of them. It just popped up in a cinder-block building in an Arlington, Va., light-industrial park.\u003c/p>\n\u003cp>On this particular evening, co-founder Mike Katrivanos is behind the sleek tasting room bar, where eight NDB originals are on tap. He makes sure all his patrons know that he's a \"local\" — his grandmother lived just a couple of blocks from here.\u003c/p>\n\u003cp>Local is a big deal in craft brewing.\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>\"Folks, when they come to a brewery, they want to meet the brewers,\" Katrivanos says. \"And they want to connect with what they're drinking.\"\u003c/p>\n\u003cp>Another big thing is, of course, flavor.\u003c/p>\n\u003cfigure id=\"attachment_110501\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg\" alt=\"Chana Morrow (left) and Don Ripper are regulars at New District Brewing.\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-110501\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/07/img_0889_edited_enl-87f3d8126ea80818ff9f6c383801743b05b8c035-128x128.jpg 128w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Chana Morrow (left) and Don Ripper are regulars at New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Regulars Don Ripper and his friend Chana Morrow, who show up about once a week, are here for a tasting this evening.\u003c/p>\n\u003cp>\"Really good balance,\" Ripper says as he sips a golden IPA called Folded Note.\u003c/p>\n\u003cp>Morrow has a darker brew, called Origins Unknown. \"Nutty, malty,\" she says, as she savors.\u003c/p>\n\u003cp>A desire for beers that have more taste is, not surprisingly, a big part of what's driving the demand for craft beer. Just ask New District regular James Miervaldis — he says he loves the variety here and \"how they experiment.\"\u003c/p>\n\u003cp>Does he ever drink Bud or Miller? \"Oh, God no — never, never, never.\"\u003c/p>\n\u003cp>So, fueled by the unquenchable thirst of its customers for the next great flavor note, the craft beer industry has exploded like a poorly fermented bottle of home brew. Now 1 in every 8 beers sold in the U.S. is craft beer, and more than 20 percent of the money consumers spend on beer goes to independent and small brewers.\u003c/p>\n\u003cp>\u003ca href=\"http://flyingdogbrewery.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md., was founded in the 1990s. But CEO Jim Caruso says there's been an even bigger boom since 2008, with a growth rate that's pushed the number of craft breweries to more than 4,000. Meanwhile, Caruso says, beer titans like Budweiser, Miller and Coors have seen sales trend down.\u003c/p>\n\u003cfigure id=\"attachment_110508\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/07/img_0878_edited_custom-4d9eb6b6c8609f72a96062a484a5b1b8be53e68a-s400-c85.jpg\" alt=\""If you're getting into brewing specifically to make money," says Mike Katrivanos, "I'd advise against it." Katrivanos is a co-founder of New District Brewing.\" width=\"400\" height=\"274\" class=\"size-full wp-image-110508\">\u003cfigcaption class=\"wp-caption-text\">\"If you're getting into brewing specifically to make money,\" says Mike Katrivanos, \"I'd advise against it.\" Katrivanos is a co-founder of New District Brewing. \u003ccite>(John Ydstie/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So the giant brewers have taken action. Anheuser-Busch has bought up a number of craft breweries, including Seattle's \u003ca href=\"http://www.elysianbrewing.com/\">Elysian Brewing\u003c/a> and Chicago's \u003ca href=\"http://www.gooseisland.com/index.html\">Goose Island\u003c/a>, and Constellation Brands just paid $1 billion for \u003ca href=\"http://www.ballastpoint.com/\">Ballast Point\u003c/a>, a San Diego craft brewer.\u003c/p>\n\u003cp>These developments, Caruso says, are persuading some people to start brewing because it's the next \"get rich quick\" scheme. And that's led to some newcomers \"putting out some bad beer,\" he says.\u003c/p>\n\u003cp>He worries that if consumers get a few bottles of beer that's not good, they may get turned off the industry. \"It may be months or years before they come back and try it again,\" he says.\u003c/p>\n\u003cp>But say you're confident in your brewing skills: Is there still time for you to get into the business?\u003c/p>\n\u003cp>Probably, says \u003ca href=\"https://www.brewersassociation.org/\">Bart Watson\u003c/a>, an economist for the Brewers Association. New brewery openings outnumber closings nearly 10 to 1, Watson says. And the industry, which adds around $55 billion a year to the U.S. economy, now helps support 424,000 jobs.\u003c/p>\n\u003cp>But some parts of the country have become pretty crowded — perhaps overcrowded — with new breweries, Watson says. San Diego County, Calif., has more than 110 breweries, and Portland, Ore., has 60, just in the city proper. \"Those places are really pushing the limit,\" he says.\u003c/p>\n\u003cp>The craft beer movement largely started in the West, Watson notes, and is now moving eastward. That's partly because state regulation of alcohol was strongest in the East after Prohibition and has been loosened more slowly. So, Watson says, in the East and the Southeast, there's lots more room for craft beer to grow.\u003c/p>\n\u003cp>And Watson offers another statistic that should ease concerns about a brewery bubble forming: There are about 8,000 wineries in the United States, and, he says, \"Americans drink a lot more beer than they drink wine.\" So, he says, as long as many of them are small, and locally focused — \"like a local restaurant\" — he thinks there are plenty of opportunities and market niches where small brewers can thrive.\u003c/p>\n\u003cp>So go ahead, start your own brewery. Just expect to come up with an initial investment of around $500,000, and don't expect to get rich, says New District's Katrivanos. He is hanging on to his engineering job at the Pentagon until his brewery can pay him a salary. \"If you're getting into brewing specifically to make money, I'd advise against it,\" he says. If that's your goal, he says, \"You should go start a tech company.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110499/amid-craft-brewery-boom-some-worry-about-a-bubble-but-most-just-fear-foam",
"authors": [
"byline_bayareabites_110499"
],
"categories": [
"bayareabites_301"
],
"tags": [
"bayareabites_14753",
"bayareabites_11160"
],
"featImg": "bayareabites_110500",
"label": "bayareabites"
},
"bayareabites_110096": {
"type": "posts",
"id": "bayareabites_110096",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "110096",
"score": null,
"sort": [
1466449374000
]
},
"parent": 0,
"labelTerm": {},
"blocks": [],
"publishDate": 1466449374,
"format": "standard",
"disqusTitle": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"title": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Summer is finally here and what better way to enjoy the sun and warm weather than with a cool beer sipped on a lovely garden patio?\u003c/p>\n\u003cp>Fortunately, the Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. If you want to get an in-depth look at the brewing trends right now, listen to \u003ca href=\"http://ww2.kqed.org/forum/2016/05/25/raising-a-pint-to-the-bay-area-beer-scene/?a=commentsATag\" target=\"_blank\">the KQED Forum discussion\u003c/a>. If you just want to get to drinking, then check out our list of some of the best beer spots in the city, East Bay, South Bay, and North Bay (broadly speaking, geographically).\u003c/p>\n\u003cp>And, no, we were not able to include everywhere that has great beer. If we missed your favorite spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_110177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\">\u003cimg class=\"size-full wp-image-110177\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\" alt=\"Biergarten in San San Francisco\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Biergarten in San San Francisco \u003ccite>(Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.beachchalet.com/chalet-brewery/#chalet-brewery-overview\" target=\"_blank\">The Beach Chalet\u003c/a> (Golden Gate Park): Yes, it's primarily known as a tourist destination. But the Beach Chalet has its own brewery. And you can sip a beer in the backyard park garden, with the ocean breeze blowing through.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\">Zeitgeist\u003c/a> (Mission): 40 beers on tap, an outdoor beer garden with picnic tables. Sure, it's right next to the freeway, but it's a San Francisco classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\">Monk's Kettle\u003c/a> (Mission): It bills itself as your neighborhood tavern, but slightly fancier. There are daily food specials, made with whatever the local ingredients of the day are. If you're really here for the drinks, there are 28 taps, a cask engine, and over 100 bottles -- mostly local and Belgian style beers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.elriosf.com/\" target=\"_blank\">El Rio\u003c/a> (Mission): This cash-only dive, is a staple of San Francisco gay bars. Join in the party in the overgrown quirky backyard patio, play pool or salsa dance. Get there early on Fridays for free oysters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.wildsidewest.com/\" target=\"_blank\">Wild Side West\u003c/a> (Bernal Heights): Wild Side West has been serving up beer for the LGBT community in its backyard since 1962 -- making it one of the city's original beergardens.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\">Biergarten\u003c/a> (Hayes Valley): Biergarten is the grandaddy of beer gardens in the city. Beer, brats, picnic tables, and blankets to ward off the chill.\u003c/li>\n\u003cli>\u003ca href=\"http://ggtaproom.com/\" target=\"_blank\">Golden Gate Taproom\u003c/a> (Union Square): A relatively new addition to the city scene, Golden Gate Taproom has over 100 beers and games like shuffleboard, foosball, and skeeball. There are also lots of TVs, if sports are your thing.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fatangelsf.com/\" target=\"_blank\">Fat Angel\u003c/a> (Western Addition): A connoisser's spot, Fat Angel Food & Libation has constantly changing taps, a long list of unique bottles, and wine and cocktails if you get tired of beer. Check the calendar for special events, like tap takeovers from local breweries.\u003c/li>\n\u003cli>\u003ca href=\"http://theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a> (Mission Bay): San Francisco is, after all, a city on the water, and if you want to enjoy your drinks while admiring that view and some oysters, then The Ramp is the spot for you.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparrowbarandkitchen.com/\" target=\"_blank\">Sparrow Bar and Kitchen \u003c/a>(Upper Haight): Sparrow is a high-brow alternative to the classic beer garden, with local food and drinks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in the city, Magnolia serves 20 of its beers daily.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\">Southern Pacific Brewing Company\u003c/a> (Mission): In a converted warehouse, Southern Pacific has created a large, open, light-filled space that serves up its barrels, plus unique guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear Brewing Company\u003c/a> (SoMa): On the edge of the financial district, Thirsty Bear is a popular spot to grab a drink and a bite after work. One of the oldest of the breweries in the city, it typically has 10 of its beers on tap -- meant to be paired with the tapas they serve up.\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\">Speakeasy Ales & Lagers\u003c/a> (India's Basin): Speakeasy can feel like, well, a speakeasy -- a secret that not everyone travels down to. There's a rotating list of beers available by flight, growler or bottle. And you can take a tour of the brewery. [CLOSED] \u003ca href=\"http://www.sfchronicle.com/food/article/Speakeasy-brewery-resumes-operation-as-workers-11026698.php\" target=\"_blank\">news about Speakeasy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sunsetbeersf.com/\" target=\"_blank\">Sunset Reservoir Brewing Company\u003c/a> (Outer Sunset): It only opened a bit over a year ago, but Sunset Reservoir has become popular for its range of distinct beers: stouts to sours. There are also shared plates and sandwiches, and brunch on weekends so you can start drinking early.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost & Found\u003c/a> (Oakland): A beer garden with 20 beers on draft, an eclectic menu of small and medium plates, with things like deviled eggs and tacos, and an outdoor patio with a ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rosamundesausagegrill.com/downtown-oakland.html\" target=\"_blank\">Rosamunde\u003c/a> (Oakland): First and foremost, it's about the sausage. But also, the 16 craft beers on tap that you can drink on the sidewalk patio or inside.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelakechalet.com/#home\" target=\"_blank\">Lake Chalet\u003c/a> (Oakland): Sister to the Beach Chalet in San Francisco, Lake Chalet is primarily about sitting on the dock, taking in the views of Lake Merritt. And drinking one of the restaurant's own beers on draft.\u003c/li>\n\u003cli>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a> (Oakland): Local art, pop-up shops, and housemade sausages, sandwiches, and burgers -- all to be enjoyed in the outdoor picnic tables. Of course, don't forget one of the local draft or bottled beers, or kombucha.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com/\" target=\"_blank\">The Trappist\u003c/a> (Oakland): If you want hard to find specialty beers, particularly those from Belgium, then the Trappist is the place to go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.beer-revolution.com/index.html\" target=\"_blank\">Beer Revolution\u003c/a> (Oakland): Beer Revolution is the true beer aficionado's spot, with 50 taps and hundreds of bottle options. Grab food from one of the neighboring spots.\u003c/li>\n\u003cli>\u003ca href=\"http://drinkdrakes.com/visit/barrelhouse/\" target=\"_blank\">Drake's Dealership\u003c/a> (Oakland): While Drake's brewhouse and taproom is in San Leandro, its massive outdoor beer garden and restaurant opened in Oakland last year. It has outdoor seating with live music, 32 taps, a growler station, and a wood-fire pizza oven.\u003c/li>\n\u003cli>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a> (Oakland): The waterfront beer garden has a rotating list of German and U.S. craft beers. Try the brats or jalapeño chicken. And be sure to get your beer in a boot.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold's First and Last Chance Saloon\u003c/a> (Oakland): The legendary bar is a designated historic landmark -- a badge you earn after pouring drinks since the late 1800s. Sit inside and be amazed by the history, or sit outside on the patio facing the water.\u003c/li>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, a patio that looks out over the San Francisco skyline, and rotating food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">Westbrae Beer Garden\u003c/a> (Berkeley): Outdoor beer garden with California beers, ciders, wine, and house-made sangria. Guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> (Berkeley): In an old livery stable from the 1890s, Jupiter serves 12 house and 20 regional craft beers. There's also a two-story beer garden, with fire pit, and pizza.\u003c/li>\n\u003cli>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a> (Emeryville): Voted one of the best bars in America by \u003cem>Esquire \u003c/em>last year, Prizefighter has plenty of beer on tap, but it's really about their top-end cocktails and spirits.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> (Livermore): The 25 in the name comes from the 25 rotating beers on tap. There is also a large list of bottles on the menu. Sit outside in the brick courtyard and enjoy the live music while you drink your beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110167\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\">\u003cimg class=\"size-full wp-image-110167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\" alt=\"Liquid Bread taps\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid Bread taps \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://teskes-germania.com/\" target=\"_blank\">Teske's Germania\u003c/a> (San Jose): A classic German restaurant and beer garden in the heart of San Jose.\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/MarketBeerCo/\" target=\"_blank\">Market Beer Company\u003c/a> (San Jose): Inside the San Pedro Square Market, there's plenty of nearby food options. But then try and pick just one beer from the Market Beer Company, especially if there's a guest tap takeover.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\">Steins Beer Garden\u003c/a> (Mountain View): There are 16 house staple beers and 15 rotating taps, local beers and from around the world, which should be plenty for you to work through.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\">Bierhaus\u003c/a> (Mountain View): Small plates, burgers, and an outdoor beer garden with German and European beers (and a few American craft brews).\u003c/li>\n\u003cli>\u003ca href=\"http://www.eltorobrewing.com/\" target=\"_blank\">El Toro Brewing Company\u003c/a> (Morgan Hill): This is your old-fashioned, classic brewpub, with wood-fired pizzas and cheesesteak sandwiches -- and really good beer. There are 25 beers on tap, primarily their own award-winning ones.\u003c/li>\n\u003cli>\u003ca href=\"http://www.liquidbreadcampbell.com/#liquid-bread-gastropub-home\" target=\"_blank\">Liquid Bread\u003c/a> (Campbell): There are more than 20 taps and a large fridge of bottles. But don't miss out on the high-end and unique food. try the doughnut bread pudding.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay Brewing Company\u003c/a> (Half Moon Bay): Being right near Half Moon Bay's famous beaches and surfing spots probably makes the beers taste better. It at least makes for a better day and viewing spot from their patio.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\">Gourmet Haus Staudt\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels. Be warned, though: this is not a place for late night owls.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\">\u003cimg class=\"size-full wp-image-110168\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\" alt=\"Russian River Brewing tasting sampler\" width=\"1920\" height=\"1110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-400x231.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1440x833.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1180x682.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-960x555.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing tasting sampler \u003ccite>(George Ruiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing Company\u003c/a> (Santa Rosa): If you make the trip north, you'll definitely want to visit Russian River's brewpub. The Northern California brewery is a regional favorite and it serves up its fresh beers with some pub snacks.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\">Lagunitas Taproom\u003c/a> (Petaluma): Take a tour of the brewery and then taste for yourself.\u003c/li>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> (Larkspur): Situated right across from the Golden Gate Ferry, Marin Brew Co for after work or weekend drinks and burgers. Sit on the patio and enjoy the music.\u003c/li>\n\u003cli>\u003ca href=\"http://www.millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> (Mill Valley): It's a small restaurant, specializing in local entrees that change regularly. But the beer list is massive, with samplings from all over the world mixed with regional hard-to-find brews.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barbocce.com/#bocce\" target=\"_blank\">Bar Bocce\u003c/a> (Sausalito): You can, literally, paddle up to the beach in the back of Bar Bocce, pull your boat (or board) ashore, and enjoy some drinks on the patio. Try the pizzas with your local craft beer.\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "110096 http://ww2.kqed.org/bayareabites/?p=110096",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/06/20/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1635,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1491608289,
"excerpt": "The Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. Check out Bay Area Bites guide to some of the best beer spots in the city, East Bay, South Bay, and North Bay.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. Check out Bay Area Bites guide to some of the best beer spots in the city, East Bay, South Bay, and North Bay.",
"title": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bay Area Bites Guide to the Best Spots to Drink Beer This Summer",
"datePublished": "2016-06-20T12:02:54-07:00",
"dateModified": "2017-04-07T16:38:09-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer",
"status": "publish",
"sourceUrl": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"source": "Guides",
"path": "/bayareabites/110096/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Summer is finally here and what better way to enjoy the sun and warm weather than with a cool beer sipped on a lovely garden patio?\u003c/p>\n\u003cp>Fortunately, the Bay Area brewing scene is booming, with local craft breweries and taprooms popping up all over. If you want to get an in-depth look at the brewing trends right now, listen to \u003ca href=\"http://ww2.kqed.org/forum/2016/05/25/raising-a-pint-to-the-bay-area-beer-scene/?a=commentsATag\" target=\"_blank\">the KQED Forum discussion\u003c/a>. If you just want to get to drinking, then check out our list of some of the best beer spots in the city, East Bay, South Bay, and North Bay (broadly speaking, geographically).\u003c/p>\n\u003cp>And, no, we were not able to include everywhere that has great beer. If we missed your favorite spot, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_110177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\">\u003cimg class=\"size-full wp-image-110177\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg\" alt=\"Biergarten in San San Francisco\" width=\"1920\" height=\"1367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-400x285.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-800x570.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-768x547.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1440x1025.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-1180x840.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/7170480831_726b1bdaa8_k-960x684.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Biergarten in San San Francisco \u003ccite>(Markus Spiering)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>San Francisco:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.beachchalet.com/chalet-brewery/#chalet-brewery-overview\" target=\"_blank\">The Beach Chalet\u003c/a> (Golden Gate Park): Yes, it's primarily known as a tourist destination. But the Beach Chalet has its own brewery. And you can sip a beer in the backyard park garden, with the ocean breeze blowing through.\u003c/li>\n\u003cli>\u003ca href=\"http://www.zeitgeistsf.com/\" target=\"_blank\">Zeitgeist\u003c/a> (Mission): 40 beers on tap, an outdoor beer garden with picnic tables. Sure, it's right next to the freeway, but it's a San Francisco classic.\u003c/li>\n\u003cli>\u003ca href=\"http://monkskettle.com/\" target=\"_blank\">Monk's Kettle\u003c/a> (Mission): It bills itself as your neighborhood tavern, but slightly fancier. There are daily food specials, made with whatever the local ingredients of the day are. If you're really here for the drinks, there are 28 taps, a cask engine, and over 100 bottles -- mostly local and Belgian style beers.\u003c/li>\n\u003cli>\u003ca href=\"http://www.elriosf.com/\" target=\"_blank\">El Rio\u003c/a> (Mission): This cash-only dive, is a staple of San Francisco gay bars. Join in the party in the overgrown quirky backyard patio, play pool or salsa dance. Get there early on Fridays for free oysters.\u003c/li>\n\u003cli>\u003ca href=\"http://www.wildsidewest.com/\" target=\"_blank\">Wild Side West\u003c/a> (Bernal Heights): Wild Side West has been serving up beer for the LGBT community in its backyard since 1962 -- making it one of the city's original beergardens.\u003c/li>\n\u003cli>\u003ca href=\"http://biergartensf.com/\" target=\"_blank\">Biergarten\u003c/a> (Hayes Valley): Biergarten is the grandaddy of beer gardens in the city. Beer, brats, picnic tables, and blankets to ward off the chill.\u003c/li>\n\u003cli>\u003ca href=\"http://ggtaproom.com/\" target=\"_blank\">Golden Gate Taproom\u003c/a> (Union Square): A relatively new addition to the city scene, Golden Gate Taproom has over 100 beers and games like shuffleboard, foosball, and skeeball. There are also lots of TVs, if sports are your thing.\u003c/li>\n\u003cli>\u003ca href=\"http://www.fatangelsf.com/\" target=\"_blank\">Fat Angel\u003c/a> (Western Addition): A connoisser's spot, Fat Angel Food & Libation has constantly changing taps, a long list of unique bottles, and wine and cocktails if you get tired of beer. Check the calendar for special events, like tap takeovers from local breweries.\u003c/li>\n\u003cli>\u003ca href=\"http://theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a> (Mission Bay): San Francisco is, after all, a city on the water, and if you want to enjoy your drinks while admiring that view and some oysters, then The Ramp is the spot for you.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sparrowbarandkitchen.com/\" target=\"_blank\">Sparrow Bar and Kitchen \u003c/a>(Upper Haight): Sparrow is a high-brow alternative to the classic beer garden, with local food and drinks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia Gastropub and Brewery\u003c/a> (Upper Haight): Considered one of the best craft breweries in the city, Magnolia serves 20 of its beers daily.\u003c/li>\n\u003cli>\u003ca href=\"http://www.southernpacificbrewing.com/\" target=\"_blank\">Southern Pacific Brewing Company\u003c/a> (Mission): In a converted warehouse, Southern Pacific has created a large, open, light-filled space that serves up its barrels, plus unique guest brewers.\u003c/li>\n\u003cli>\u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear Brewing Company\u003c/a> (SoMa): On the edge of the financial district, Thirsty Bear is a popular spot to grab a drink and a bite after work. One of the oldest of the breweries in the city, it typically has 10 of its beers on tap -- meant to be paired with the tapas they serve up.\u003c/li>\n\u003cli>\u003ca href=\"http://www.goodbeer.com/\" target=\"_blank\">Speakeasy Ales & Lagers\u003c/a> (India's Basin): Speakeasy can feel like, well, a speakeasy -- a secret that not everyone travels down to. There's a rotating list of beers available by flight, growler or bottle. And you can take a tour of the brewery. [CLOSED] \u003ca href=\"http://www.sfchronicle.com/food/article/Speakeasy-brewery-resumes-operation-as-workers-11026698.php\" target=\"_blank\">news about Speakeasy\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://sunsetbeersf.com/\" target=\"_blank\">Sunset Reservoir Brewing Company\u003c/a> (Outer Sunset): It only opened a bit over a year ago, but Sunset Reservoir has become popular for its range of distinct beers: stouts to sours. There are also shared plates and sandwiches, and brunch on weekends so you can start drinking early.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>East Bay:\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost & Found\u003c/a> (Oakland): A beer garden with 20 beers on draft, an eclectic menu of small and medium plates, with things like deviled eggs and tacos, and an outdoor patio with a ping-pong table and bean bag toss.\u003c/li>\n\u003cli>\u003ca href=\"http://www.rosamundesausagegrill.com/downtown-oakland.html\" target=\"_blank\">Rosamunde\u003c/a> (Oakland): First and foremost, it's about the sausage. But also, the 16 craft beers on tap that you can drink on the sidewalk patio or inside.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thelakechalet.com/#home\" target=\"_blank\">Lake Chalet\u003c/a> (Oakland): Sister to the Beach Chalet in San Francisco, Lake Chalet is primarily about sitting on the dock, taking in the views of Lake Merritt. And drinking one of the restaurant's own beers on draft.\u003c/li>\n\u003cli>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a> (Oakland): Local art, pop-up shops, and housemade sausages, sandwiches, and burgers -- all to be enjoyed in the outdoor picnic tables. Of course, don't forget one of the local draft or bottled beers, or kombucha.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thetrappist.com/\" target=\"_blank\">The Trappist\u003c/a> (Oakland): If you want hard to find specialty beers, particularly those from Belgium, then the Trappist is the place to go.\u003c/li>\n\u003cli>\u003ca href=\"http://www.beer-revolution.com/index.html\" target=\"_blank\">Beer Revolution\u003c/a> (Oakland): Beer Revolution is the true beer aficionado's spot, with 50 taps and hundreds of bottle options. Grab food from one of the neighboring spots.\u003c/li>\n\u003cli>\u003ca href=\"http://drinkdrakes.com/visit/barrelhouse/\" target=\"_blank\">Drake's Dealership\u003c/a> (Oakland): While Drake's brewhouse and taproom is in San Leandro, its massive outdoor beer garden and restaurant opened in Oakland last year. It has outdoor seating with live music, 32 taps, a growler station, and a wood-fire pizza oven.\u003c/li>\n\u003cli>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a> (Oakland): The waterfront beer garden has a rotating list of German and U.S. craft beers. Try the brats or jalapeño chicken. And be sure to get your beer in a boot.\u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold's First and Last Chance Saloon\u003c/a> (Oakland): The legendary bar is a designated historic landmark -- a badge you earn after pouring drinks since the late 1800s. Sit inside and be amazed by the history, or sit outside on the patio facing the water.\u003c/li>\n\u003cli>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a> (Alameda): Started as a brewhouse in an old airplane hangar, Faction now has a tasting room, a patio that looks out over the San Francisco skyline, and rotating food trucks.\u003c/li>\n\u003cli>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">Westbrae Beer Garden\u003c/a> (Berkeley): Outdoor beer garden with California beers, ciders, wine, and house-made sangria. Guest food trucks on weekends and a Latin American menu always.\u003c/li>\n\u003cli>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> (Berkeley): In an old livery stable from the 1890s, Jupiter serves 12 house and 20 regional craft beers. There's also a two-story beer garden, with fire pit, and pizza.\u003c/li>\n\u003cli>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a> (Emeryville): Voted one of the best bars in America by \u003cem>Esquire \u003c/em>last year, Prizefighter has plenty of beer on tap, but it's really about their top-end cocktails and spirits.\u003c/li>\n\u003cli>\u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> (Livermore): The 25 in the name comes from the 25 rotating beers on tap. There is also a large list of bottles on the menu. Sit outside in the brick courtyard and enjoy the live music while you drink your beer.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110167\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\">\u003cimg class=\"size-full wp-image-110167\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg\" alt=\"Liquid Bread taps\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/LiquidBreadTaps-1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liquid Bread taps \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>South Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://teskes-germania.com/\" target=\"_blank\">Teske's Germania\u003c/a> (San Jose): A classic German restaurant and beer garden in the heart of San Jose.\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/MarketBeerCo/\" target=\"_blank\">Market Beer Company\u003c/a> (San Jose): Inside the San Pedro Square Market, there's plenty of nearby food options. But then try and pick just one beer from the Market Beer Company, especially if there's a guest tap takeover.\u003c/li>\n\u003cli>\u003ca href=\"http://steinsbeergarden.com/\" target=\"_blank\">Steins Beer Garden\u003c/a> (Mountain View): There are 16 house staple beers and 15 rotating taps, local beers and from around the world, which should be plenty for you to work through.\u003c/li>\n\u003cli>\u003ca href=\"http://bierha.us/\" target=\"_blank\">Bierhaus\u003c/a> (Mountain View): Small plates, burgers, and an outdoor beer garden with German and European beers (and a few American craft brews).\u003c/li>\n\u003cli>\u003ca href=\"http://www.eltorobrewing.com/\" target=\"_blank\">El Toro Brewing Company\u003c/a> (Morgan Hill): This is your old-fashioned, classic brewpub, with wood-fired pizzas and cheesesteak sandwiches -- and really good beer. There are 25 beers on tap, primarily their own award-winning ones.\u003c/li>\n\u003cli>\u003ca href=\"http://www.liquidbreadcampbell.com/#liquid-bread-gastropub-home\" target=\"_blank\">Liquid Bread\u003c/a> (Campbell): There are more than 20 taps and a large fridge of bottles. But don't miss out on the high-end and unique food. try the doughnut bread pudding.\u003c/li>\n\u003cli>\u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay Brewing Company\u003c/a> (Half Moon Bay): Being right near Half Moon Bay's famous beaches and surfing spots probably makes the beers taste better. It at least makes for a better day and viewing spot from their patio.\u003c/li>\n\u003cli>\u003ca href=\"http://www.gourmethausstaudt.com/\" target=\"_blank\">Gourmet Haus Staudt\u003c/a> (Redwood City): In the back of a German specialty store, the beer garden serves up authentic beers, sausages, and pretzels. Be warned, though: this is not a place for late night owls.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_110168\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\">\u003cimg class=\"size-full wp-image-110168\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg\" alt=\"Russian River Brewing tasting sampler\" width=\"1920\" height=\"1110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-400x231.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-800x463.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-768x444.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1440x833.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-1180x682.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/06/14389213079_8e2d095361_k-960x555.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Russian River Brewing tasting sampler \u003ccite>(George Ruiz)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>North Bay\u003c/h3>\n\u003cul>\n\u003cli>\u003ca href=\"http://russianriverbrewing.com/age-check.html?prev=http://russianriverbrewing.com/\" target=\"_blank\">Russian River Brewing Company\u003c/a> (Santa Rosa): If you make the trip north, you'll definitely want to visit Russian River's brewpub. The Northern California brewery is a regional favorite and it serves up its fresh beers with some pub snacks.\u003c/li>\n\u003cli>\u003ca href=\"https://lagunitas.com/taprooms/petaluma\" target=\"_blank\">Lagunitas Taproom\u003c/a> (Petaluma): Take a tour of the brewery and then taste for yourself.\u003c/li>\n\u003cli>\u003ca href=\"http://www.marinbrewing.com/\" target=\"_blank\">Marin Brewing Company\u003c/a> (Larkspur): Situated right across from the Golden Gate Ferry, Marin Brew Co for after work or weekend drinks and burgers. Sit on the patio and enjoy the music.\u003c/li>\n\u003cli>\u003ca href=\"http://www.millvalleybeerworks.com/\" target=\"_blank\">Beerworks\u003c/a> (Mill Valley): It's a small restaurant, specializing in local entrees that change regularly. But the beer list is massive, with samplings from all over the world mixed with regional hard-to-find brews.\u003c/li>\n\u003cli>\u003ca href=\"http://www.barbocce.com/#bocce\" target=\"_blank\">Bar Bocce\u003c/a> (Sausalito): You can, literally, paddle up to the beach in the back of Bar Bocce, pull your boat (or board) ashore, and enjoy some drinks on the patio. Try the pizzas with your local craft beer.\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>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/110096/bay-area-bites-guide-to-best-spots-to-drink-beer-this-summer",
"authors": [
"1459"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_15155",
"bayareabites_90",
"bayareabites_91"
],
"tags": [
"bayareabites_14753",
"bayareabites_14587"
],
"featImg": "bayareabites_110097",
"label": "source_bayareabites_110096"
},
"bayareabites_107767": {
"type": "posts",
"id": "bayareabites_107767",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "107767",
"score": null,
"sort": [
1458268692000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1458268692,
"format": "standard",
"disqusTitle": "Guinness Tells Beer Drinkers: Keep Your Head And Embrace The 'Stache",
"title": "Guinness Tells Beer Drinkers: Keep Your Head And Embrace The 'Stache",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>If you're planning to hoist a pint of Irish dry stout for St. Patrick's Day, the folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.\u003c/p>\n\u003cp>St. Patrick's is a huge day for the legendary brewer – of the 70 million people who are estimated to be celebrating today, around 13 million will also drink a glass of Guinness.\u003c/p>\n\u003cp>Guinness is often called \"the black stuff\" – but the creamy, almost white foam that makes up the beer's head is also crucial to its enjoyment.\u003c/p>\n\u003ch3>The wrong way to drink a Guinness: Don't slurp off the foam head.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_WrongWay.gif\" alt=\"McCloy_WrongWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107776\">\u003c/p>\n\u003cp>To find out why, we spoke to Domhnall Marnell, Guinness' brewery ambassador in Dublin, who's currently on a visit to the U.S. Marnell says he wants people to enjoy their entire beer, from the top to the bottom of a pint. And that's where the nitrogen comes in. Packed into the beer's head, it keeps the stout's flavor fresh; it also imparts a smooth and velvety texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Marnell describes how it works:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Nitrogen bubbles have two properties that are really important: First of all, they're lighter than CO2 bubbles. And the second thing is that because they're so small, they bond together. So what you'll notice on a Guinness is that all the nitrogen settles to the top. But unlike a carbonated head, it doesn't dissipate into the air, it doesn't disappear as you go.\u003c/p>\n\u003cp>\"Because they're all so small and they've bonded together, they'll remain firmly on the top. And that's what gives you that pillowy effect when you first have that sip of a Guinness draft stout. And that's also what has created that phenomenon of the Guinness mustache – you'll often see when somebody has that first lovely gulp of a Guinness draft beer, they're left with some nitrogen residue on their upper lip.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As for how the nitrogen interacts with the beer, Marnell says it's all about texture.\u003c/p>\n\u003cp>\"What it allows you to do, is to give the drinker a beer that's very lightly carbonated, but without having the perception of being flat,\" he says. Marnell adds, \"The nitrogen is acting as a guard for the beer, it's blocking off the elements, it's not allowing the oxygen in the air to get down to the beer and to eat up the little carbonation that's in there.\"\u003c/p>\n\u003cp>Aside from preventing oxidation, Marnell says, that cap of nitrogen should be left in place for another reason: it has a bitter taste that would dominate the beer's flavor if the whole foamy head is simply slurped off the top of a fresh pint.\u003c/p>\n\u003ch3>The right way: Embrace the foam mustache.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_RightWay.gif\" alt=\"McCloy_RightWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107775\">\u003c/p>\n\u003cp>If you're the type who enjoys a bit of history with your beer, Marnell has you covered – after all, he works for a brewery that's been in business for centuries, and which first exported beer to America back in 1817.\u003c/p>\n\u003cp>The use of nitrogen dates back to 1954, Marnell says, when a Guinness team led by a scientist named Michael Ash developed a beer dispensing system that uses a mix of gases — about 75 percent nitrogen, along with 25 percent of the more standard carbon dioxide.\u003c/p>\n\u003cp>If you want to thank Ash for his contributions to the world's beer enjoyment, you still can: He's currently 89 years old and lives in Wales, Marnell says.\u003c/p>\n\u003cp>For those who read this story's headline and thought that perhaps it had to do with responsible drinking, you're not wrong. Acknowledging that some people tend to focus more on drinking mass quantities than savoring quality on St. Patrick's Day, Marnell says that Guinness has launched a campaign asking people \"to respect the beer,\" appreciate its flavor, and drink responsibly. \u003c/p>\n\u003ch3>Cheers!\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_Cheers.gif\" alt=\"McCloy_Cheers\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107770\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "107767 http://ww2.kqed.org/bayareabites/?p=107767",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/03/17/guinness-tells-beer-drinkers-keep-your-head-and-embrace-the-stache/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 679,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 20
},
"modified": 1458268692,
"excerpt": "The folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.",
"title": "Guinness Tells Beer Drinkers: Keep Your Head And Embrace The 'Stache | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Guinness Tells Beer Drinkers: Keep Your Head And Embrace The 'Stache",
"datePublished": "2016-03-17T19:38:12-07:00",
"dateModified": "2016-03-17T19:38:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "guinness-tells-beer-drinkers-keep-your-head-and-embrace-the-stache",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=470843900&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Bill Chappell, NPR Food",
"nprStoryDate": "Thu, 17 Mar 2016 15:39:00 -0400",
"nprLastModifiedDate": "Thu, 17 Mar 2016 17:53:36 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/03/17/470843900/guinness-tells-beer-drinkers-keep-your-head-and-embrace-the-stache?ft=nprml&f=470843900",
"nprImageAgency": "Flickr",
"nprImageCredit": "Peter Baker",
"nprStoryId": "470843900",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 17 Mar 2016 17:53:00 -0400",
"path": "/bayareabites/107767/guinness-tells-beer-drinkers-keep-your-head-and-embrace-the-stache",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you're planning to hoist a pint of Irish dry stout for St. Patrick's Day, the folks at Guinness have a polite request: Don't slurp the foamy head off their beer. It's essentially a nitrogen cap, they say, that's protecting the flavors underneath from being oxidized.\u003c/p>\n\u003cp>St. Patrick's is a huge day for the legendary brewer – of the 70 million people who are estimated to be celebrating today, around 13 million will also drink a glass of Guinness.\u003c/p>\n\u003cp>Guinness is often called \"the black stuff\" – but the creamy, almost white foam that makes up the beer's head is also crucial to its enjoyment.\u003c/p>\n\u003ch3>The wrong way to drink a Guinness: Don't slurp off the foam head.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_WrongWay.gif\" alt=\"McCloy_WrongWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107776\">\u003c/p>\n\u003cp>To find out why, we spoke to Domhnall Marnell, Guinness' brewery ambassador in Dublin, who's currently on a visit to the U.S. Marnell says he wants people to enjoy their entire beer, from the top to the bottom of a pint. And that's where the nitrogen comes in. Packed into the beer's head, it keeps the stout's flavor fresh; it also imparts a smooth and velvety texture.\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>Marnell describes how it works:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Nitrogen bubbles have two properties that are really important: First of all, they're lighter than CO2 bubbles. And the second thing is that because they're so small, they bond together. So what you'll notice on a Guinness is that all the nitrogen settles to the top. But unlike a carbonated head, it doesn't dissipate into the air, it doesn't disappear as you go.\u003c/p>\n\u003cp>\"Because they're all so small and they've bonded together, they'll remain firmly on the top. And that's what gives you that pillowy effect when you first have that sip of a Guinness draft stout. And that's also what has created that phenomenon of the Guinness mustache – you'll often see when somebody has that first lovely gulp of a Guinness draft beer, they're left with some nitrogen residue on their upper lip.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>As for how the nitrogen interacts with the beer, Marnell says it's all about texture.\u003c/p>\n\u003cp>\"What it allows you to do, is to give the drinker a beer that's very lightly carbonated, but without having the perception of being flat,\" he says. Marnell adds, \"The nitrogen is acting as a guard for the beer, it's blocking off the elements, it's not allowing the oxygen in the air to get down to the beer and to eat up the little carbonation that's in there.\"\u003c/p>\n\u003cp>Aside from preventing oxidation, Marnell says, that cap of nitrogen should be left in place for another reason: it has a bitter taste that would dominate the beer's flavor if the whole foamy head is simply slurped off the top of a fresh pint.\u003c/p>\n\u003ch3>The right way: Embrace the foam mustache.\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_RightWay.gif\" alt=\"McCloy_RightWay\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107775\">\u003c/p>\n\u003cp>If you're the type who enjoys a bit of history with your beer, Marnell has you covered – after all, he works for a brewery that's been in business for centuries, and which first exported beer to America back in 1817.\u003c/p>\n\u003cp>The use of nitrogen dates back to 1954, Marnell says, when a Guinness team led by a scientist named Michael Ash developed a beer dispensing system that uses a mix of gases — about 75 percent nitrogen, along with 25 percent of the more standard carbon dioxide.\u003c/p>\n\u003cp>If you want to thank Ash for his contributions to the world's beer enjoyment, you still can: He's currently 89 years old and lives in Wales, Marnell says.\u003c/p>\n\u003cp>For those who read this story's headline and thought that perhaps it had to do with responsible drinking, you're not wrong. Acknowledging that some people tend to focus more on drinking mass quantities than savoring quality on St. Patrick's Day, Marnell says that Guinness has launched a campaign asking people \"to respect the beer,\" appreciate its flavor, and drink responsibly. \u003c/p>\n\u003ch3>Cheers!\u003c/h3>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/McCloy_Cheers.gif\" alt=\"McCloy_Cheers\" width=\"800\" height=\"450\" class=\"aligncenter size-full wp-image-107770\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/107767/guinness-tells-beer-drinkers-keep-your-head-and-embrace-the-stache",
"authors": [
"byline_bayareabites_107767"
],
"categories": [
"bayareabites_301",
"bayareabites_1763"
],
"tags": [
"bayareabites_14753",
"bayareabites_122",
"bayareabites_123"
],
"featImg": "bayareabites_107771",
"label": "bayareabites"
},
"bayareabites_106660": {
"type": "posts",
"id": "bayareabites_106660",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "106660",
"score": null,
"sort": [
1454704227000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1454704227,
"format": "standard",
"disqusTitle": "Beer And Snack Pairings: A Super Bowl Game Everyone Can Win",
"title": "Beer And Snack Pairings: A Super Bowl Game Everyone Can Win",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What beer goes with guacamole? And which brew adds a nice clean, crisp finish to spicy wings?\u003c/p>\n\u003cp>Those are burning questions for anyone who wants to take their snack game to the next level this Super Bowl weekend. And two craft beer experts who wrote the book on beer pairings have the answers.\u003c/p>\n\u003cp>Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to Julia Herz and Gwen Conley, authors of \u003cem>Beer Pairings: The Essential Guide From The Pairing Pros, \u003c/em>published in December.\u003c/p>\n\u003cfigure id=\"attachment_106669\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/465724436/beer-pairing-the-essential-guide-from-the-pairing-pros\" rel=\"attachment wp-att-106669\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beerpairing.jpg\" alt=\"Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\" width=\"400\" height=\"499\" class=\"size-full wp-image-106669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\"We want you to think about what the elements of beer are before tasting the food,\" Conley tells us. \"In the same vein, when you taste your food, do that exact same process: Be involved in it, be a participant instead of just being unconscious about it.\"\u003c/p>\n\u003cp>Herz is the craft beer program director of the Brewers Association; Conley is a former microbiologist who is now the director of production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, Calif. They teamed up for the book after years of running public beer and food tastings together. Their guide includes their thoughts on everything from how to structure a tasting session to how aromas play into interactions between beer and food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Trying to describe pairing is like describing color to a blind person. How can a blind person know what you're talking about if they have no reference to that color? So if I'm pairing and enjoying food and drink as art forms, then I want to be able to articulate what I'm getting,\" Herz says. \"The interactions and the concepts in this book — a lot of people have never seen them documented in a way that allows them to verbalize it, because the terminology is all over the board. [We wanted to] finally provide some lexicon.\"\u003c/p>\n\u003cp>But you shouldn't just throw any beer at any Super Bowl snack and expect a touchdown. We asked Conley and Herz to tell us which beer styles would go well with quintessential Super Bowl menu items. Here's the rundown:\u003c/p>\n\u003cp>\u003cstrong>Beef Chili + Imperial Double IPA\u003c/strong>\u003c/p>\n\u003cp>The pale malt in the beer goes with browned meat; hops add herb notes that enhance the chili's flavor.\u003c/p>\n\u003cfigure id=\"attachment_106663\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg\" alt=\"Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Guacamole + Hoppy American Pale Ale\u003c/strong>\u003c/p>\n\u003cp>Citrus notes in the pale ale go with lime in the guacamole, and toasted malt matches up with corn chips.\u003c/p>\n\u003cfigure id=\"attachment_106661\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg\" alt=\"Guacamole with Goose Island Honkers Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole with Goose Island Honkers Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buffalo Wings + Bohemian-Style Pilsner\u003c/strong>\u003c/p>\n\u003cp>Hops in the beer cut the grease in the wings. The beer's slight sweetness also cuts the heat in wings and offers a crisp, clean finish.\u003c/p>\n\u003cfigure id=\"attachment_106664\" class=\"wp-caption aligncenter\" style=\"max-width: 1949px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg\" alt=\"Buffalo wings paired with Mama's Little Yella Pils\" width=\"1949\" height=\"1280\" class=\"size-full wp-image-106664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg 1949w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-960x630.jpg 960w\" sizes=\"(max-width: 1949px) 100vw, 1949px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo wings paired with Mama's Little Yella Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cool Ranch Doritos + Imperial Red Ale \u003c/strong>\u003c/p>\n\u003cp>Caramel malt in the beer brings out the chips' sweetness. Hops in the beer can also help enhance herb notes in the chips.\u003c/p>\n\u003cfigure id=\"attachment_106665\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg\" alt=\"Cool Ranch Doritos paired with Bear Republic Red Rocket Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cool Ranch Doritos paired with Bear Republic Red Rocket Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza + German-Style Pilsner \u003c/strong>\u003c/p>\n\u003cp>The beer's bitterness goes with the gooey cheese, and the graham-cracker flavor of the malt pairs with the pizza crust.\u003c/p>\n\u003cfigure id=\"attachment_106666\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg\" alt=\"Cheese Pizza and Victory Prima Pils\" width=\"2000\" height=\"1314\" class=\"size-full wp-image-106666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-960x631.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Pizza and Victory Prima Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most beer and food pairings go one of three ways, Herz and Conley write. There's the home run (\"one plus one doesn't just equal three — it equals five\"); the middle-of-the-road matchup (\"not going to be remembered and talked about\"); and the train wreck (\"one plus one equals ... negative one\").\u003c/p>\n\u003cp>One example of the home run, they say, is the classic matchup of a Belgian dubbel ale with barbecue. As for a train wreck, Conley says she recently tried dark chocolate-covered pumpkin seeds with an imperial stout.\u003c/p>\n\u003cp>\"The roasted, bitter characteristics of the chocolate clashed so bad [with the stout] and created an ashtray, burnt characteristic,\" says Conley.\u003c/p>\n\u003cp>Another wreck: a saison running into Wensleydale cheese with cranberries. Conley explains, \"That can create a massive soapy taste — a terrible train wreck in your mouth.\"\u003c/p>\n\u003cp>But Conley and Herz also urge tasters not to fear train wrecks. Such unfortunate food pairings, they write, \"can be amazing learning experiences.\"\u003c/p>\n\u003cp>\u003cstrong>Some More Tips\u003c/strong>\u003c/p>\n\u003cp>To get the most out of your pairings, Herz and Conley say, you'll need to cover some basics:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Scents\u003c/strong> — Make sure there are no scented candles or lingering aromas around, particularly perfumes, colognes or lotions.\u003c/li>\n\u003cli>\u003cstrong>Temperature\u003c/strong> — If you keep your beer ice cold, or even at the more common 38 degrees, let it warm up for 10 minutes or more before tasting.\u003c/li>\n\u003cli>\u003cstrong>Glasses\u003c/strong> — Use smaller drinking glasses if you have them. Just 2-3 ounces of beer can be enough for each round of a tasting.\u003c/li>\n\u003c/ul>\n\u003cp>The important thing, Herz and Conley say, is to focus on the process of tasting both your beer and your food. Analyze their color and intensity, savor the aroma and name the flavors you're experiencing. Give yourself time between each bite or sip to pick up any lingering flavors.\u003c/p>\n\u003cp>\"It really is a very zen thing,\" says Conley. \"You are concentrating on what you're doing, tasting and smelling.\"\u003c/p>\n\u003cp>Seeking that ideal, and meditating on the interplay of flavors, might end up being even more rewarding than watching the game. Like they say about sports, it's all about how you play.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "106660 http://ww2.kqed.org/bayareabites/?p=106660",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2016/02/05/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 946,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 30
},
"modified": 1547239995,
"excerpt": "What beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "What beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.",
"title": "Beer And Snack Pairings: A Super Bowl Game Everyone Can Win | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer And Snack Pairings: A Super Bowl Game Everyone Can Win",
"datePublished": "2016-02-05T12:30:27-08:00",
"dateModified": "2019-01-11T12:53:15-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beer-and-snack-pairings-a-super-bowl-game-everyone-can-win",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=465300452&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Eliza Barclay and Bill Chappell, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>",
"nprStoryDate": "Fri, 05 Feb 2016 14:50:00 -0500",
"nprLastModifiedDate": "Fri, 05 Feb 2016 15:17:00 -0500",
"nprHtmlLink": "http://www.npr.org/sections/thesalt/2016/02/05/465300452/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win?ft=nprml&f=465300452",
"nprImageAgency": "Morgan McCloy/NPR",
"nprStoryId": "465300452",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 05 Feb 2016 15:17:00 -0500",
"path": "/bayareabites/106660/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What beer goes with guacamole? And which brew adds a nice clean, crisp finish to spicy wings?\u003c/p>\n\u003cp>Those are burning questions for anyone who wants to take their snack game to the next level this Super Bowl weekend. And two craft beer experts who wrote the book on beer pairings have the answers.\u003c/p>\n\u003cp>Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to Julia Herz and Gwen Conley, authors of \u003cem>Beer Pairings: The Essential Guide From The Pairing Pros, \u003c/em>published in December.\u003c/p>\n\u003cfigure id=\"attachment_106669\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/465724436/beer-pairing-the-essential-guide-from-the-pairing-pros\" rel=\"attachment wp-att-106669\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beerpairing.jpg\" alt=\"Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\" width=\"400\" height=\"499\" class=\"size-full wp-image-106669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\"We want you to think about what the elements of beer are before tasting the food,\" Conley tells us. \"In the same vein, when you taste your food, do that exact same process: Be involved in it, be a participant instead of just being unconscious about it.\"\u003c/p>\n\u003cp>Herz is the craft beer program director of the Brewers Association; Conley is a former microbiologist who is now the director of production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, Calif. They teamed up for the book after years of running public beer and food tastings together. Their guide includes their thoughts on everything from how to structure a tasting session to how aromas play into interactions between beer and food.\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>\"Trying to describe pairing is like describing color to a blind person. How can a blind person know what you're talking about if they have no reference to that color? So if I'm pairing and enjoying food and drink as art forms, then I want to be able to articulate what I'm getting,\" Herz says. \"The interactions and the concepts in this book — a lot of people have never seen them documented in a way that allows them to verbalize it, because the terminology is all over the board. [We wanted to] finally provide some lexicon.\"\u003c/p>\n\u003cp>But you shouldn't just throw any beer at any Super Bowl snack and expect a touchdown. We asked Conley and Herz to tell us which beer styles would go well with quintessential Super Bowl menu items. Here's the rundown:\u003c/p>\n\u003cp>\u003cstrong>Beef Chili + Imperial Double IPA\u003c/strong>\u003c/p>\n\u003cp>The pale malt in the beer goes with browned meat; hops add herb notes that enhance the chili's flavor.\u003c/p>\n\u003cfigure id=\"attachment_106663\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg\" alt=\"Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Guacamole + Hoppy American Pale Ale\u003c/strong>\u003c/p>\n\u003cp>Citrus notes in the pale ale go with lime in the guacamole, and toasted malt matches up with corn chips.\u003c/p>\n\u003cfigure id=\"attachment_106661\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg\" alt=\"Guacamole with Goose Island Honkers Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole with Goose Island Honkers Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buffalo Wings + Bohemian-Style Pilsner\u003c/strong>\u003c/p>\n\u003cp>Hops in the beer cut the grease in the wings. The beer's slight sweetness also cuts the heat in wings and offers a crisp, clean finish.\u003c/p>\n\u003cfigure id=\"attachment_106664\" class=\"wp-caption aligncenter\" style=\"max-width: 1949px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg\" alt=\"Buffalo wings paired with Mama's Little Yella Pils\" width=\"1949\" height=\"1280\" class=\"size-full wp-image-106664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg 1949w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-960x630.jpg 960w\" sizes=\"(max-width: 1949px) 100vw, 1949px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo wings paired with Mama's Little Yella Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cool Ranch Doritos + Imperial Red Ale \u003c/strong>\u003c/p>\n\u003cp>Caramel malt in the beer brings out the chips' sweetness. Hops in the beer can also help enhance herb notes in the chips.\u003c/p>\n\u003cfigure id=\"attachment_106665\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg\" alt=\"Cool Ranch Doritos paired with Bear Republic Red Rocket Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cool Ranch Doritos paired with Bear Republic Red Rocket Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza + German-Style Pilsner \u003c/strong>\u003c/p>\n\u003cp>The beer's bitterness goes with the gooey cheese, and the graham-cracker flavor of the malt pairs with the pizza crust.\u003c/p>\n\u003cfigure id=\"attachment_106666\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg\" alt=\"Cheese Pizza and Victory Prima Pils\" width=\"2000\" height=\"1314\" class=\"size-full wp-image-106666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-960x631.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Pizza and Victory Prima Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most beer and food pairings go one of three ways, Herz and Conley write. There's the home run (\"one plus one doesn't just equal three — it equals five\"); the middle-of-the-road matchup (\"not going to be remembered and talked about\"); and the train wreck (\"one plus one equals ... negative one\").\u003c/p>\n\u003cp>One example of the home run, they say, is the classic matchup of a Belgian dubbel ale with barbecue. As for a train wreck, Conley says she recently tried dark chocolate-covered pumpkin seeds with an imperial stout.\u003c/p>\n\u003cp>\"The roasted, bitter characteristics of the chocolate clashed so bad [with the stout] and created an ashtray, burnt characteristic,\" says Conley.\u003c/p>\n\u003cp>Another wreck: a saison running into Wensleydale cheese with cranberries. Conley explains, \"That can create a massive soapy taste — a terrible train wreck in your mouth.\"\u003c/p>\n\u003cp>But Conley and Herz also urge tasters not to fear train wrecks. Such unfortunate food pairings, they write, \"can be amazing learning experiences.\"\u003c/p>\n\u003cp>\u003cstrong>Some More Tips\u003c/strong>\u003c/p>\n\u003cp>To get the most out of your pairings, Herz and Conley say, you'll need to cover some basics:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Scents\u003c/strong> — Make sure there are no scented candles or lingering aromas around, particularly perfumes, colognes or lotions.\u003c/li>\n\u003cli>\u003cstrong>Temperature\u003c/strong> — If you keep your beer ice cold, or even at the more common 38 degrees, let it warm up for 10 minutes or more before tasting.\u003c/li>\n\u003cli>\u003cstrong>Glasses\u003c/strong> — Use smaller drinking glasses if you have them. Just 2-3 ounces of beer can be enough for each round of a tasting.\u003c/li>\n\u003c/ul>\n\u003cp>The important thing, Herz and Conley say, is to focus on the process of tasting both your beer and your food. Analyze their color and intensity, savor the aroma and name the flavors you're experiencing. Give yourself time between each bite or sip to pick up any lingering flavors.\u003c/p>\n\u003cp>\"It really is a very zen thing,\" says Conley. \"You are concentrating on what you're doing, tasting and smelling.\"\u003c/p>\n\u003cp>Seeking that ideal, and meditating on the interplay of flavors, might end up being even more rewarding than watching the game. Like they say about sports, it's all about how you play.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/106660/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win",
"authors": [
"byline_bayareabites_106660"
],
"categories": [
"bayareabites_301",
"bayareabites_4"
],
"tags": [
"bayareabites_14753",
"bayareabites_15275",
"bayareabites_309",
"bayareabites_15274",
"bayareabites_3381"
],
"featImg": "bayareabites_106662",
"label": "bayareabites"
},
"bayareabites_104073": {
"type": "posts",
"id": "bayareabites_104073",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "104073",
"score": null,
"sort": [
1448916467000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1448916467,
"format": "standard",
"disqusTitle": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars",
"title": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A San Francisco-based company that makes granola bars out of grains leftover from the beer-making process has launched \u003ca href=\"https://www.barnraiser.us/projects/eat-beer-help-regrained-grow\" target=\"_blank\">a crowdfunding campaign\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/\" target=\"_blank\">Barnraiser\u003c/a>. This platform provides the opportunity for sustainable food businesses to raise money to help them grow to the next level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regrained.com\" target=\"_blank\">ReGrained\u003c/a>, which has been selling its snack bars at outlets like \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and at the \u003ca href=\"http://www.treasureislandflea.com\" target=\"_blank\">Treasure Island Flea\u003c/a>, is hoping to enhance the product's recipe, improve packaging and increase production volume with this next round of funding.\u003c/p>\n\u003cp>“We have all these things we want to do to our product before we put the pedal to the medal and get regional distribution,” said Dan Kurzrock, ReGrained’s “executive grain officer,” as well as cofounder of the company with his business partner Jordan Schwartz.\u003c/p>\n\u003cp>Kurzrock and Schwartz, who both hail from the Peninsula, have known each other since childhood and attended UCLA together. By then, Schwartz had developed an avid interested in all things food-related, and Kurzrock had become a serious homebrewer, brewing five gallons of beer about every other week.\u003c/p>\n\u003cp>Like any homebrewer learns, that kind of habit produces an enormous amount of waste. Kurzrock was generating 15 to 20 pounds of spent grains with every five gallons of beer he made.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Coming from a household where food was never wasted, he was suddenly faced with a big problem: what to do with such large quantities of spent grains.\u003c/p>\n\u003cfigure id=\"attachment_104077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling.png\">\u003cimg class=\"size-medium wp-image-104077\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling-800x448.png\" alt=\"Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-800x448.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling.png 1016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was living in a fraternity house where I didn’t have a yard or compost service,” he said. “It smelled great, so I tried it, and it tasted kind of like oatmeal,” which led him to wonder if there was anything edible that could be made from it.\u003c/p>\n\u003cp>In online forums for homebrewers, he learned that it was commonly used to bake bread.\u003c/p>\n\u003cp>“I had never made bread before, but I started by making 20 loaves to see if I could sell it to people to buy the next round of ingredients for my next batch of homebrew. People were interested without even trying it. They loved that it came from the beer-making process and the story of it, which got me thinking about the bigger opportunity here,” said Kurzrock.\u003c/p>\n\u003cp>Ever the entrepreneur, Kurzrock realized that bread has a short shelf-life. He wondered what other products could be created with the spent grains, and that’s when he came up with the idea to make snack bars.\u003c/p>\n\u003cp>Since they first launched in 2012, they have produced two types of bars: honey almond IPA and chocolate coffee stout. Eventually, they’d like to branch out to produce other foods as well.\u003c/p>\n\u003cp>While the company has partnerships with three San Francisco breweries – \u003ca href=\"http://magnoliapub.com\" target=\"_blank\">Magnolia Gastropub & Brewery\u003c/a>, \u003ca href=\"http://21st-amendment.com\" target=\"_blank\">21\u003csup>st\u003c/sup> Amendment\u003c/a> and \u003ca href=\"https://www.triplevoodoo.com/\" target=\"_blank\">Triple VooDoo Brewery\u003c/a> – Kurzrock emphasized that the amount of grains they are using for their products is still a drop in the proverbial food-grade container.\u003c/p>\n\u003cfigure id=\"attachment_104078\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking.png\">\u003cimg class=\"size-medium wp-image-104078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking-800x450.png\" alt=\"The founders busy at work making bars.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-800x450.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-400x225.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-960x540.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking.png 1013w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The founders busy at work making bars. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We make a very insignificant dent,” he said. “We take a quarter of a brewery’s waste from one day of production every two weeks or so. They work with us because they like what we’re doing and want to see us grow, but it doesn’t mean we’re diverting all of the grain.”\u003c/p>\n\u003cp>Many breweries that are in more rural areas have relationships with nearby farms, where they give their \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/\" target=\"_blank\">spent grains to farmers\u003c/a>, who feed it to their animals. The farmers may then provide the brewery’s restaurant with produce or meat in return.\u003c/p>\n\u003cp>“It’s that kind of thinking that inspires us. But in the ecosystem of breweries, there are now a really concentrated number of them opening up in urban areas,” said Kurzrock. “If you’re a farmer, why would you come into the city, when you have breweries five miles from your property?”\u003c/p>\n\u003cp>If the funding campaign succeeds -- it ends December 10 -- the team wants to improve the packaging as well as the recipe as the bars are currently a bit too crumbly. Automating the system would also speed up the production process considerably, allowing them to make more bars at a time.\u003c/p>\n\u003cp>Most of the ingredients in the bars are organic and Kurzrock pointed out that the grain itself is made up of both protein and dietary fiber. “This is a really big opportunity to have a sustainable plant-based source of nutrition,” though Kurzrock pointed out the taste is the most important thing to determine whether they will win over consumers or not.\u003c/p>\n\u003cp>I was able to taste the current recipe and could see why they want to improve the crumbliness factor. (It should be noted that despite the company’s “Eat Beer” slogan, there is no actual alcohol in the bars). While at first they tasted a bit dry, I found them to be comparable to other snack bars on the market. The Honey Almond IPA bar had strong cinnamon notes, while the Chocolate Coffee Stout Bar could be a excellent afternoon pick-me-up.\u003c/p>\n\u003cp>Although the company hopes to offer other products in addition to snack bars down the road, Kurzrock said the campaign is also just as much about raising broader awareness about their brand.\u003c/p>\n\u003cfigure id=\"attachment_104079\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat.png\">\u003cimg class=\"size-medium wp-image-104079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png\" alt=\"The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat.png 1111w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the company’s motto of “Brew Good, Bake Good, Do Good,” Kurzrock said they’d like to be able to contribute in more meaningful ways in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re doing good in the form of taking some waste and turning it into a healthy sustainable food,\" he said. \"But as we grow, we’d like to be a player in our community, working with urban farmers, and having more of a social mission beyond our core mission of reimagining beer waste as a resource.”\u003c/p>\n\n",
"disqusIdentifier": "104073 http://ww2.kqed.org/bayareabites/?p=104073",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/11/30/san-franciscos-regrained-upcycles-beer-grains-into-granola-bars/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1049,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1546993603,
"excerpt": "ReGrained takes spent grain from the beer brewing process and turns it into food. They're now trying to raise funds on Barnraiser to take their company to the next level.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "ReGrained takes spent grain from the beer brewing process and turns it into food. They're now trying to raise funds on Barnraiser to take their company to the next level.",
"title": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "San Francisco's ReGrained Upcycles Beer Grains into Granola Bars",
"datePublished": "2015-11-30T12:47:47-08:00",
"dateModified": "2019-01-08T16:26:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "san-franciscos-regrained-upcycles-beer-grains-into-granola-bars",
"status": "publish",
"path": "/bayareabites/104073/san-franciscos-regrained-upcycles-beer-grains-into-granola-bars",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A San Francisco-based company that makes granola bars out of grains leftover from the beer-making process has launched \u003ca href=\"https://www.barnraiser.us/projects/eat-beer-help-regrained-grow\" target=\"_blank\">a crowdfunding campaign\u003c/a> on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/15/barnraiser-hopes-to-change-the-food-system-one-project-at-a-time/\" target=\"_blank\">Barnraiser\u003c/a>. This platform provides the opportunity for sustainable food businesses to raise money to help them grow to the next level.\u003c/p>\n\u003cp>\u003ca href=\"http://www.regrained.com\" target=\"_blank\">ReGrained\u003c/a>, which has been selling its snack bars at outlets like \u003ca href=\"http://www.rainbow.coop\" target=\"_blank\">Rainbow Grocery\u003c/a> and at the \u003ca href=\"http://www.treasureislandflea.com\" target=\"_blank\">Treasure Island Flea\u003c/a>, is hoping to enhance the product's recipe, improve packaging and increase production volume with this next round of funding.\u003c/p>\n\u003cp>“We have all these things we want to do to our product before we put the pedal to the medal and get regional distribution,” said Dan Kurzrock, ReGrained’s “executive grain officer,” as well as cofounder of the company with his business partner Jordan Schwartz.\u003c/p>\n\u003cp>Kurzrock and Schwartz, who both hail from the Peninsula, have known each other since childhood and attended UCLA together. By then, Schwartz had developed an avid interested in all things food-related, and Kurzrock had become a serious homebrewer, brewing five gallons of beer about every other week.\u003c/p>\n\u003cp>Like any homebrewer learns, that kind of habit produces an enormous amount of waste. Kurzrock was generating 15 to 20 pounds of spent grains with every five gallons of beer he made.\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>Coming from a household where food was never wasted, he was suddenly faced with a big problem: what to do with such large quantities of spent grains.\u003c/p>\n\u003cfigure id=\"attachment_104077\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling.png\">\u003cimg class=\"size-medium wp-image-104077\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersSmiling-800x448.png\" alt=\"Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-800x448.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersSmiling.png 1016w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dan Kurzrock, left, and Jordan Schwartz came up with the idea for ReGrained while still in college at UCLA. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I was living in a fraternity house where I didn’t have a yard or compost service,” he said. “It smelled great, so I tried it, and it tasted kind of like oatmeal,” which led him to wonder if there was anything edible that could be made from it.\u003c/p>\n\u003cp>In online forums for homebrewers, he learned that it was commonly used to bake bread.\u003c/p>\n\u003cp>“I had never made bread before, but I started by making 20 loaves to see if I could sell it to people to buy the next round of ingredients for my next batch of homebrew. People were interested without even trying it. They loved that it came from the beer-making process and the story of it, which got me thinking about the bigger opportunity here,” said Kurzrock.\u003c/p>\n\u003cp>Ever the entrepreneur, Kurzrock realized that bread has a short shelf-life. He wondered what other products could be created with the spent grains, and that’s when he came up with the idea to make snack bars.\u003c/p>\n\u003cp>Since they first launched in 2012, they have produced two types of bars: honey almond IPA and chocolate coffee stout. Eventually, they’d like to branch out to produce other foods as well.\u003c/p>\n\u003cp>While the company has partnerships with three San Francisco breweries – \u003ca href=\"http://magnoliapub.com\" target=\"_blank\">Magnolia Gastropub & Brewery\u003c/a>, \u003ca href=\"http://21st-amendment.com\" target=\"_blank\">21\u003csup>st\u003c/sup> Amendment\u003c/a> and \u003ca href=\"https://www.triplevoodoo.com/\" target=\"_blank\">Triple VooDoo Brewery\u003c/a> – Kurzrock emphasized that the amount of grains they are using for their products is still a drop in the proverbial food-grade container.\u003c/p>\n\u003cfigure id=\"attachment_104078\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking.png\">\u003cimg class=\"size-medium wp-image-104078\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/FoundersBaking-800x450.png\" alt=\"The founders busy at work making bars.\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-800x450.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-400x225.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking-960x540.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/FoundersBaking.png 1013w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The founders busy at work making bars. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We make a very insignificant dent,” he said. “We take a quarter of a brewery’s waste from one day of production every two weeks or so. They work with us because they like what we’re doing and want to see us grow, but it doesn’t mean we’re diverting all of the grain.”\u003c/p>\n\u003cp>Many breweries that are in more rural areas have relationships with nearby farms, where they give their \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/18/going-against-the-grain-proposed-fda-rule-threatens-hidden-world-of-spent-grain/\" target=\"_blank\">spent grains to farmers\u003c/a>, who feed it to their animals. The farmers may then provide the brewery’s restaurant with produce or meat in return.\u003c/p>\n\u003cp>“It’s that kind of thinking that inspires us. But in the ecosystem of breweries, there are now a really concentrated number of them opening up in urban areas,” said Kurzrock. “If you’re a farmer, why would you come into the city, when you have breweries five miles from your property?”\u003c/p>\n\u003cp>If the funding campaign succeeds -- it ends December 10 -- the team wants to improve the packaging as well as the recipe as the bars are currently a bit too crumbly. Automating the system would also speed up the production process considerably, allowing them to make more bars at a time.\u003c/p>\n\u003cp>Most of the ingredients in the bars are organic and Kurzrock pointed out that the grain itself is made up of both protein and dietary fiber. “This is a really big opportunity to have a sustainable plant-based source of nutrition,” though Kurzrock pointed out the taste is the most important thing to determine whether they will win over consumers or not.\u003c/p>\n\u003cp>I was able to taste the current recipe and could see why they want to improve the crumbliness factor. (It should be noted that despite the company’s “Eat Beer” slogan, there is no actual alcohol in the bars). While at first they tasted a bit dry, I found them to be comparable to other snack bars on the market. The Honey Almond IPA bar had strong cinnamon notes, while the Chocolate Coffee Stout Bar could be a excellent afternoon pick-me-up.\u003c/p>\n\u003cp>Although the company hopes to offer other products in addition to snack bars down the road, Kurzrock said the campaign is also just as much about raising broader awareness about their brand.\u003c/p>\n\u003cfigure id=\"attachment_104079\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat.png\">\u003cimg class=\"size-medium wp-image-104079\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png\" alt=\"The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-800x449.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-400x224.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat-960x538.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/11/SpentGrainInVat.png 1111w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The amount of spent grain breweries go through is staggering, and it's high in dietary fiber and protein. \u003ccite>(Marc Atkinson/Jesse Rogala)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the company’s motto of “Brew Good, Bake Good, Do Good,” Kurzrock said they’d like to be able to contribute in more meaningful ways in the future.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“We’re doing good in the form of taking some waste and turning it into a healthy sustainable food,\" he said. \"But as we grow, we’d like to be a player in our community, working with urban farmers, and having more of a social mission beyond our core mission of reimagining beer waste as a resource.”\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/104073/san-franciscos-regrained-upcycles-beer-grains-into-granola-bars",
"authors": [
"5567"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_1875",
"bayareabites_60"
],
"tags": [
"bayareabites_14453",
"bayareabites_14753",
"bayareabites_836",
"bayareabites_14775",
"bayareabites_3707",
"bayareabites_14745",
"bayareabites_14742"
],
"featImg": "bayareabites_104076",
"label": "bayareabites"
},
"bayareabites_102146": {
"type": "posts",
"id": "bayareabites_102146",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "102146",
"score": null,
"sort": [
1444762812000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1444762812,
"format": "standard",
"disqusTitle": "King Of Beers: SABMiller Agrees In Principle To Merger With Budweiser Brewer",
"title": "King Of Beers: SABMiller Agrees In Principle To Merger With Budweiser Brewer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>After rejecting a number of earlier offers, British-based beer company SABMiller accepted in principle a 69 billion British pound ($106 billion) offer from Budweiser brewer Anheuser Busch InBev.\u003c/p>\n\u003cp>If Tuesday's agreement is finalized, the new beer company will be the largest in the world and control two top U.S. brands in Budweiser and Miller Genuine Draft, \u003ca href=\"http://bigstory.ap.org/article/c4a86a549d2a41fe90af7e5b0ecd03ae/ab-inbev-sabmiller-ok-principle-set-beer-merger\">according to The Associated Press.\u003c/a>\u003c/p>\n\u003cp>SABMiller rejected at least four other offers before provisionally accepting the offer that values SABMiller at 44 pounds (about $67) per share, 6 pounds (about $9) more than AB InBev's first offer a month ago.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/10/07/446576901/sabmiller-rejects-104-billion-takeover-bid-from-ab-inbev\">reported last week\u003c/a>, SABMiller turned down a $104 billion cash bid from AB InBev — the company's third offer — saying AB InBev \"still very substantially\" undervalued the maker of Miller Lite and Coors.\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'SABMiller is the crown jewel of the global brewing industry, uniquely positioned to continue to generate decades of standalone future volume and value growth for all SABMiller shareholders from highly attractive markets,' says SABMiller Chairman Jan du Plessis.\u003c/p>\n\u003cp>\"With its roots in South Africa and its current headquarters in London, SABMiller's board unanimously rejected an offer Wednesday that values the company at 42.15 British pounds ($64.34). The board had already rejected two recent AB InBev purchase bids, including one on Monday for 40 pounds and an earlier offer at 38 pounds.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The AP notes that the size of the company, which would dwarf Heineken, the next biggest in the industry, may spur regulatory concerns over consumer choice and competition, especially in the U.S. and China.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, the markets think a formal agreement is \"likely\" and \"SABMiller's shares were trading right near the bid price. In midmorning trading in London, they were up 8.8 percent at 39.42 pounds,\" according to the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "102146 http://ww2.kqed.org/bayareabites/?p=102146",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2015/10/13/king-of-beers-sabmiller-agrees-in-principle-to-merger-with-budweiser-brewer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 310,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 11
},
"modified": 1444762812,
"excerpt": "If the deal is formally agreed upon, the company would own around 31 percent of beer sales around the world.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If the deal is formally agreed upon, the company would own around 31 percent of beer sales around the world.",
"title": "King Of Beers: SABMiller Agrees In Principle To Merger With Budweiser Brewer | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "King Of Beers: SABMiller Agrees In Principle To Merger With Budweiser Brewer",
"datePublished": "2015-10-13T12:00:12-07:00",
"dateModified": "2015-10-13T12:00:12-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "king-of-beers-sabmiller-agrees-in-principle-to-merger-with-budweiser-brewer",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=448249539&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Laura Wagner, The Two-Way at \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>",
"nprStoryDate": "Tue, 13 Oct 2015 07:19:00 -0400",
"nprLastModifiedDate": "Tue, 13 Oct 2015 10:47:47 -0400",
"nprHtmlLink": "http://www.npr.org/sections/thetwo-way/2015/10/13/448249539/king-of-beers-sabmiller-agrees-in-principle-to-merger-with-budweiser-brewer?ft=nprml&f=448249539",
"nprStoryId": "448249539",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 13 Oct 2015 10:47:00 -0400",
"path": "/bayareabites/102146/king-of-beers-sabmiller-agrees-in-principle-to-merger-with-budweiser-brewer",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After rejecting a number of earlier offers, British-based beer company SABMiller accepted in principle a 69 billion British pound ($106 billion) offer from Budweiser brewer Anheuser Busch InBev.\u003c/p>\n\u003cp>If Tuesday's agreement is finalized, the new beer company will be the largest in the world and control two top U.S. brands in Budweiser and Miller Genuine Draft, \u003ca href=\"http://bigstory.ap.org/article/c4a86a549d2a41fe90af7e5b0ecd03ae/ab-inbev-sabmiller-ok-principle-set-beer-merger\">according to The Associated Press.\u003c/a>\u003c/p>\n\u003cp>SABMiller rejected at least four other offers before provisionally accepting the offer that values SABMiller at 44 pounds (about $67) per share, 6 pounds (about $9) more than AB InBev's first offer a month ago.\u003c/p>\n\u003cp>As we \u003ca href=\"http://www.npr.org/sections/thetwo-way/2015/10/07/446576901/sabmiller-rejects-104-billion-takeover-bid-from-ab-inbev\">reported last week\u003c/a>, SABMiller turned down a $104 billion cash bid from AB InBev — the company's third offer — saying AB InBev \"still very substantially\" undervalued the maker of Miller Lite and Coors.\u003c/p>\n\u003cblockquote>\n\u003cp>\" 'SABMiller is the crown jewel of the global brewing industry, uniquely positioned to continue to generate decades of standalone future volume and value growth for all SABMiller shareholders from highly attractive markets,' says SABMiller Chairman Jan du Plessis.\u003c/p>\n\u003cp>\"With its roots in South Africa and its current headquarters in London, SABMiller's board unanimously rejected an offer Wednesday that values the company at 42.15 British pounds ($64.34). The board had already rejected two recent AB InBev purchase bids, including one on Monday for 40 pounds and an earlier offer at 38 pounds.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>The AP notes that the size of the company, which would dwarf Heineken, the next biggest in the industry, may spur regulatory concerns over consumer choice and competition, especially in the U.S. and China.\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>However, the markets think a formal agreement is \"likely\" and \"SABMiller's shares were trading right near the bid price. In midmorning trading in London, they were up 8.8 percent at 39.42 pounds,\" according to the AP. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/102146/king-of-beers-sabmiller-agrees-in-principle-to-merger-with-budweiser-brewer",
"authors": [
"byline_bayareabites_102146"
],
"categories": [
"bayareabites_301"
],
"tags": [
"bayareabites_14753",
"bayareabites_13025",
"bayareabites_14971"
],
"featImg": "bayareabites_102147",
"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": 36,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 159,
"relation": "eq"
},
"items": [
"bayareabites_115494",
"bayareabites_112980",
"bayareabites_112212",
"bayareabites_111698",
"bayareabites_111181",
"bayareabites_110904",
"bayareabites_110499",
"bayareabites_110096",
"bayareabites_107767",
"bayareabites_106660",
"bayareabites_104073",
"bayareabites_102146"
],
"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"
},
"source_bayareabites_112212": {
"type": "terms",
"id": "source_bayareabites_112212",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"source_bayareabites_111698": {
"type": "terms",
"id": "source_bayareabites_111698",
"meta": {
"override": true
},
"name": "Beer",
"link": "https://ww2.kqed.org/bayareabites/category/beverages-2/beer/",
"isLoading": false
},
"source_bayareabites_110096": {
"type": "terms",
"id": "source_bayareabites_110096",
"meta": {
"override": true
},
"name": "Guides",
"link": "https://ww2.kqed.org/bayareabites/category/guides-2/",
"isLoading": false
},
"bayareabites_15765": {
"type": "terms",
"id": "bayareabites_15765",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15765",
"found": true
},
"relationships": {},
"featImg": null,
"name": "IPAs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "IPAs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100095,
"slug": "ipas",
"isLoading": false,
"link": "/bayareabites/tag/ipas"
},
"bayareabites_15766": {
"type": "terms",
"id": "bayareabites_15766",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15766",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the haze craze",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the haze craze Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100096,
"slug": "the-haze-craze",
"isLoading": false,
"link": "/bayareabites/tag/the-haze-craze"
},
"bayareabites_13306": {
"type": "terms",
"id": "bayareabites_13306",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13306",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beverages",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beverages Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7773,
"slug": "beverages",
"isLoading": false,
"link": "/bayareabites/category/beverages"
},
"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_358": {
"type": "terms",
"id": "bayareabites_358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7943,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/category/science"
},
"bayareabites_60": {
"type": "terms",
"id": "bayareabites_60",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "60",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 23,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/category/sustainability"
},
"bayareabites_15664": {
"type": "terms",
"id": "bayareabites_15664",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15664",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Kernza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Kernza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99994,
"slug": "kernza",
"isLoading": false,
"link": "/bayareabites/tag/kernza"
},
"bayareabites_15665": {
"type": "terms",
"id": "bayareabites_15665",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15665",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Long Root Ale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Long Root Ale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99995,
"slug": "long-root-ale",
"isLoading": false,
"link": "/bayareabites/tag/long-root-ale"
},
"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_64": {
"type": "terms",
"id": "bayareabites_64",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "64",
"found": true
},
"relationships": {},
"featImg": null,
"name": "culinary education and classes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "culinary education and classes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 28,
"slug": "culinary-education",
"isLoading": false,
"link": "/bayareabites/category/culinary-education"
},
"bayareabites_8770": {
"type": "terms",
"id": "bayareabites_8770",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8770",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7634,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/category/east-bay"
},
"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_13746": {
"type": "terms",
"id": "bayareabites_13746",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13746",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guides",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guides Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8219,
"slug": "guides-2",
"isLoading": false,
"link": "/bayareabites/category/guides-2"
},
"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_366": {
"type": "terms",
"id": "bayareabites_366",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "366",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7635,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/category/oakland"
},
"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_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_2642": {
"type": "terms",
"id": "bayareabites_2642",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2642",
"found": true
},
"relationships": {},
"featImg": null,
"name": "eat real festival",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "eat real festival Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1881,
"slug": "eat-real-festival",
"isLoading": false,
"link": "/bayareabites/tag/eat-real-festival"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"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_14587": {
"type": "terms",
"id": "bayareabites_14587",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14587",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breweries",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breweries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 98963,
"slug": "breweries",
"isLoading": false,
"link": "/bayareabites/tag/breweries"
},
"bayareabites_15580": {
"type": "terms",
"id": "bayareabites_15580",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15580",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Novel Brewings",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Novel Brewings Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99910,
"slug": "novel-brewings",
"isLoading": false,
"link": "/bayareabites/tag/novel-brewings"
},
"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_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_12555": {
"type": "terms",
"id": "bayareabites_12555",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12555",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marketing, advertising & labeling",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marketing, advertising & labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7018,
"slug": "marketing-and-advertising",
"isLoading": false,
"link": "/bayareabites/category/marketing-and-advertising"
},
"bayareabites_15540": {
"type": "terms",
"id": "bayareabites_15540",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15540",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcohol content",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcohol content Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99870,
"slug": "alcohol-content",
"isLoading": false,
"link": "/bayareabites/tag/alcohol-content"
},
"bayareabites_10501": {
"type": "terms",
"id": "bayareabites_10501",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10501",
"found": true
},
"relationships": {},
"featImg": null,
"name": "calories",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "calories Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4955,
"slug": "calories",
"isLoading": false,
"link": "/bayareabites/tag/calories"
},
"bayareabites_10774": {
"type": "terms",
"id": "bayareabites_10774",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10774",
"found": true
},
"relationships": {},
"featImg": null,
"name": "labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5228,
"slug": "labeling",
"isLoading": false,
"link": "/bayareabites/tag/labeling"
},
"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_15155": {
"type": "terms",
"id": "bayareabites_15155",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15155",
"found": true
},
"relationships": {},
"featImg": null,
"name": "north bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "north bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99485,
"slug": "north-bay",
"isLoading": false,
"link": "/bayareabites/category/north-bay"
},
"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_91": {
"type": "terms",
"id": "bayareabites_91",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "91",
"found": true
},
"relationships": {},
"featImg": null,
"name": "south bay",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "south bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 8157,
"slug": "south-bay",
"isLoading": false,
"link": "/bayareabites/category/south-bay"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_122": {
"type": "terms",
"id": "bayareabites_122",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "122",
"found": true
},
"relationships": {},
"featImg": null,
"name": "guinness",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "guinness Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 86,
"slug": "guinness",
"isLoading": false,
"link": "/bayareabites/tag/guinness"
},
"bayareabites_123": {
"type": "terms",
"id": "bayareabites_123",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "123",
"found": true
},
"relationships": {},
"featImg": null,
"name": "st. patrick's day",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "st. patrick's day Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 87,
"slug": "st-patricks-day",
"isLoading": false,
"link": "/bayareabites/tag/st-patricks-day"
},
"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_15275": {
"type": "terms",
"id": "bayareabites_15275",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15275",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer and food pairing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer and food pairing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99605,
"slug": "beer-and-food-pairing",
"isLoading": false,
"link": "/bayareabites/tag/beer-and-food-pairing"
},
"bayareabites_309": {
"type": "terms",
"id": "bayareabites_309",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "309",
"found": true
},
"relationships": {},
"featImg": null,
"name": "snacks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "snacks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 274,
"slug": "snacks",
"isLoading": false,
"link": "/bayareabites/tag/snacks"
},
"bayareabites_15274": {
"type": "terms",
"id": "bayareabites_15274",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "15274",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sport food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sport food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99604,
"slug": "sport-food",
"isLoading": false,
"link": "/bayareabites/tag/sport-food"
},
"bayareabites_3381": {
"type": "terms",
"id": "bayareabites_3381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super bowl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super bowl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2271,
"slug": "super-bowl",
"isLoading": false,
"link": "/bayareabites/tag/super-bowl"
},
"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_836": {
"type": "terms",
"id": "bayareabites_836",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "836",
"found": true
},
"relationships": {},
"featImg": null,
"name": "climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 834,
"slug": "climate-change",
"isLoading": false,
"link": "/bayareabites/tag/climate-change"
},
"bayareabites_14775": {
"type": "terms",
"id": "bayareabites_14775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food news",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food news Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4482,
"slug": "food-news",
"isLoading": false,
"link": "/bayareabites/tag/food-news"
},
"bayareabites_3707": {
"type": "terms",
"id": "bayareabites_3707",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3707",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food waste",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food waste Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2448,
"slug": "food-waste",
"isLoading": false,
"link": "/bayareabites/tag/food-waste"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_14742": {
"type": "terms",
"id": "bayareabites_14742",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14742",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sustainability, environment, climate change",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sustainability, environment, climate change Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 818,
"slug": "sustainability",
"isLoading": false,
"link": "/bayareabites/tag/sustainability"
},
"bayareabites_13025": {
"type": "terms",
"id": "bayareabites_13025",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13025",
"found": true
},
"relationships": {},
"featImg": null,
"name": "budweiser",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "budweiser Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7488,
"slug": "budweiser",
"isLoading": false,
"link": "/bayareabites/tag/budweiser"
},
"bayareabites_14971": {
"type": "terms",
"id": "bayareabites_14971",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14971",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SABMiller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SABMiller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 99301,
"slug": "sabmiller",
"isLoading": false,
"link": "/bayareabites/tag/sabmiller"
}
},
"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
}
}
