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_82526": {
"type": "attachments",
"id": "bayareabites_82526",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "82526",
"found": true
},
"parent": 82504,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg",
"width": 640,
"height": 359
}
},
"publishDate": 1400998419,
"modified": 1400998419,
"caption": null,
"description": null,
"title": "Lost and Found",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_81983": {
"type": "attachments",
"id": "bayareabites_81983",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "81983",
"found": true
},
"parent": 80884,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/beer-sausage640x360.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1399917995,
"modified": 1399917995,
"caption": null,
"description": null,
"title": "beer-sausage640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_81762": {
"type": "attachments",
"id": "bayareabites_81762",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "81762",
"found": true
},
"parent": 81755,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/05/craft-beer.jpg",
"width": 1120,
"height": 745
}
},
"publishDate": 1399648729,
"modified": 1399648729,
"caption": "Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis",
"description": null,
"title": "craft-beer",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_79221": {
"type": "attachments",
"id": "bayareabites_79221",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "79221",
"found": true
},
"parent": 79211,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/03/craftbrewing.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1395176846,
"modified": 1395176846,
"caption": null,
"description": null,
"title": "craftbrewing",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_79152": {
"type": "attachments",
"id": "bayareabites_79152",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "79152",
"found": true
},
"parent": 79087,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/03/humphry-slocombe-service640x360-e1395032047597.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1394858081,
"modified": 1394858081,
"caption": null,
"description": null,
"title": "humphry-slocombe-service640x360",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_78867": {
"type": "attachments",
"id": "bayareabites_78867",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "78867",
"found": true
},
"parent": 78863,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2-s4.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1394056216,
"modified": 1394056216,
"caption": "An ad for Vampt's Lean Machine \"recovery ale,\" which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT",
"description": null,
"title": "tennis-lemon-",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_78492": {
"type": "attachments",
"id": "bayareabites_78492",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "78492",
"found": true
},
"parent": 78491,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg",
"width": 444,
"height": 333
}
},
"publishDate": 1393090704,
"modified": 1393090704,
"caption": "Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society",
"description": null,
"title": "beercanada",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_78439": {
"type": "attachments",
"id": "bayareabites_78439",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "78439",
"found": true
},
"parent": 78436,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2-s4.jpeg",
"width": 624,
"height": 351
}
},
"publishDate": 1392935179,
"modified": 1392935179,
"caption": "Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company",
"description": null,
"title": "sucks-6-pack",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76559": {
"type": "attachments",
"id": "bayareabites_76559",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76559",
"found": true
},
"parent": 76391,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/Beer_Featured.jpg",
"width": 640,
"height": 360
}
},
"publishDate": 1389772279,
"modified": 1389772279,
"caption": null,
"description": null,
"title": "Beer_Featured",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_77716": {
"type": "attachments",
"id": "bayareabites_77716",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "77716",
"found": true
},
"parent": 77707,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/02/simpsons-beerbuddy.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1391621042,
"modified": 1391621042,
"caption": null,
"description": null,
"title": "simpsons-beerbuddy",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_77576": {
"type": "attachments",
"id": "bayareabites_77576",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "77576",
"found": true
},
"parent": 77567,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/02/puppylove.jpg",
"width": 624,
"height": 467
}
},
"publishDate": 1391445897,
"modified": 1391445897,
"caption": null,
"description": null,
"title": "puppylove",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_76380": {
"type": "attachments",
"id": "bayareabites_76380",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "76380",
"found": true
},
"parent": 76373,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2014/01/spencer_refectory.jpg",
"width": 624,
"height": 350
}
},
"publishDate": 1389409699,
"modified": 1389409699,
"caption": null,
"description": null,
"title": "spencer_refectory",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_81755": {
"type": "authors",
"id": "byline_bayareabites_81755",
"meta": {
"override": true
},
"slug": "byline_bayareabites_81755",
"name": "Alastair Bland",
"isLoading": false
},
"byline_bayareabites_79211": {
"type": "authors",
"id": "byline_bayareabites_79211",
"meta": {
"override": true
},
"slug": "byline_bayareabites_79211",
"name": "Laurel White",
"isLoading": false
},
"byline_bayareabites_78863": {
"type": "authors",
"id": "byline_bayareabites_78863",
"meta": {
"override": true
},
"slug": "byline_bayareabites_78863",
"name": "Linda Poon",
"isLoading": false
},
"byline_bayareabites_78491": {
"type": "authors",
"id": "byline_bayareabites_78491",
"meta": {
"override": true
},
"slug": "byline_bayareabites_78491",
"name": "Bill Chappell",
"isLoading": false
},
"byline_bayareabites_78436": {
"type": "authors",
"id": "byline_bayareabites_78436",
"meta": {
"override": true
},
"slug": "byline_bayareabites_78436",
"name": "Alastair Bland",
"isLoading": false
},
"byline_bayareabites_77707": {
"type": "authors",
"id": "byline_bayareabites_77707",
"meta": {
"override": true
},
"slug": "byline_bayareabites_77707",
"name": "Maanvi Singh",
"isLoading": false
},
"byline_bayareabites_77567": {
"type": "authors",
"id": "byline_bayareabites_77567",
"meta": {
"override": true
},
"slug": "byline_bayareabites_77567",
"name": "Mark Memmott",
"isLoading": false
},
"byline_bayareabites_76373": {
"type": "authors",
"id": "byline_bayareabites_76373",
"meta": {
"override": true
},
"slug": "byline_bayareabites_76373",
"name": "Katherine Perry, WATD",
"isLoading": false
},
"jennyoh": {
"type": "authors",
"id": "2100",
"meta": {
"index": "authors_1716337520",
"id": "2100",
"found": true
},
"name": "Jenny Oh",
"firstName": "Jenny",
"lastName": "Oh",
"slug": "jennyoh",
"email": "joh@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Audience Engagement Producer, Deep Look",
"bio": "Jenny is an Emmy Award-winning producer and is currently the Audience Engagement Producer for KQED Science's \u003cem>Deep Look\u003c/em> online video series. She was also a long-time contributor to Bay Area Bites, KQED's popular food blog. Jenny graduated with honors from New York University’s Tisch School of the Arts Film and Television program and has worked for WNET/PBS, The Learning Channel, Sundance Channel, HBO and the University of California.",
"avatar": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": []
},
{
"site": "pop",
"roles": []
},
{
"site": "about",
"roles": []
},
{
"site": "bayareabites",
"roles": []
},
{
"site": "science",
"roles": []
},
{
"site": "education",
"roles": []
},
{
"site": "quest",
"roles": []
},
{
"site": "food",
"roles": []
}
],
"headData": {
"title": "Jenny Oh | KQED",
"description": "Audience Engagement Producer, Deep Look",
"ogImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/7ddda0ed657e46dbe66083f569967752?s=600&d=mm&r=g"
},
"isLoading": false,
"link": "/author/jennyoh"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
}
},
"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": 8
},
"blocks": [
{
"blockName": "kqed/company-paragraph",
"content": "Beer"
},
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=beer",
"seeMore": false,
"paginated": true,
"page": 8
}
},
{
"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_82504": {
"type": "posts",
"id": "bayareabites_82504",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "82504",
"score": null,
"sort": [
1401291214000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1401291214,
"format": "aside",
"disqusTitle": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
"title": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82517,82519,82523,82516,82515,82525\"]\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82527,82518,82524\"]\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82528,82529,82530\"]\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "82504 http://blogs.kqed.org/bayareabites/?p=82504",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/28/beer-gardens-abound-in-oakland-lost-and-found-has-opened-its-doors-in-uptown/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 433,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1465339023,
"excerpt": "Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's Lost and Found is the latest addition to the Oakland scene.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's Lost and Found is the latest addition to the Oakland scene.",
"title": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer Gardens Abound in Oakland: Lost and Found Has Opened Its Doors in Uptown",
"datePublished": "2014-05-28T08:33:34-07:00",
"dateModified": "2016-06-07T15:37:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beer-gardens-abound-in-oakland-lost-and-found-has-opened-its-doors-in-uptown",
"status": "publish",
"path": "/bayareabites/82504/beer-gardens-abound-in-oakland-lost-and-found-has-opened-its-doors-in-uptown",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\" class=\"alignright size-full wp-image-82526\">\u003c/a>\u003c/p>\n\u003cp>Summer is upon us, and there's no shortage of outdoor venues to enjoy the warm weather -- especially with the surging influx of beer gardens cropping up in the East Bay. Uptown's \u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a> is the latest addition to the Oakland scene (and check out my recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/\" target=\"_blank\">beer and sausage\u003c/a> round up for more options.)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio (that once housed a U.S. Citizenship and Immigration application support center) in mid-April. The airy indoor space has several communal tables and two adjacent bars for patrons, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as cozy nooks that are perfect for kicking back and relaxing in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for folks to enjoy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound01.jpg\" alt=\"Lost and Found\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-82514\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "82517,82519,82523,82516,82515,82525",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine-india-pale-ale/\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma ($6) -- although they're currently limited to just beer and wine. (Head next door to \u003ca href=\"http://www.hutchoakland.com/\" target=\"_blank\">The Hutch\u003c/a> if you're searching for Southern food, whiskeys and cocktails.)\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>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "82527,82518,82524",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences. Kimchi deviled eggs with green garlic are an Asian fusion take on an American classic ($5), as are the light, crispy instant ramen funnel cakes or fried \"Cheetos\" ($4). The \u003cem>Bahía de Cochinos\u003c/em>, or \"Bay of Pigs\" sandwich, is a nod to Cuban sandwiches with soy-miso braised pork, pickled \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Giardiniera\" target=\"_blank\">giardiniera\u003c/a>\u003c/em> and mustard piled on soft loaves of \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a> ciabatta ($12). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "file",
"ids": "82528,82529,82530",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If a recent busy Friday night is any indication of its future, Lost and Found seems destined to become another popular al fresco spot with locals. I'll certainly be back to try more of their offerings in the coming months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Avenue (btwn. 20th & 21st Streets), Oakland [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tues.-Thurs. 11:30AM-10PM; Fri.-Sat. 11:30AM-12PM; Sun. 11:30AM-10PM; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/82504/beer-gardens-abound-in-oakland-lost-and-found-has-opened-its-doors-in-uptown",
"authors": [
"2100"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_13306",
"bayareabites_8770",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_14753",
"bayareabites_13404",
"bayareabites_14773",
"bayareabites_13403",
"bayareabites_14757"
],
"featImg": "bayareabites_82526",
"label": "bayareabites"
},
"bayareabites_80884": {
"type": "posts",
"id": "bayareabites_80884",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "80884",
"score": null,
"sort": [
1399916005000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1399916005,
"format": "aside",
"disqusTitle": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"title": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191\"]\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,\"]\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600\"]\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n",
"disqusIdentifier": "80884 http://blogs.kqed.org/bayareabites/?p=80884",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/12/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1828,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1550611904,
"excerpt": "There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "There's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay.",
"title": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "5 Bites: Suds and Savory Sausage in Oakland and Berkeley",
"datePublished": "2014-05-12T10:33:25-07:00",
"dateModified": "2019-02-19T13:31:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "5-bites-suds-and-savory-sausage-in-oakland-and-berkeley",
"status": "publish",
"path": "/bayareabites/80884/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81378\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-81378\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph13.jpg\" alt=\"Chipotle Chicken Sausage\" width=\"1000\" height=\"561\">\u003cfigcaption class=\"wp-caption-text\">Chipotle Chicken Sausage\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you're in the mood for \u003cem>knackwürste\u003c/em> or \u003cem>merguez\u003c/em>, there's now a whole range of establishments where you can indulge in the sizzling sausage and burgeoning craft beer scene in the East Bay. Let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "81188,81187,81184,81185,81183,81189,81181,81192,81193,81179,81180,81182,81191",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Housed in a former laundromat, you'll find that the suds now being served up at Hog's Apothecary are of the tasty hoppy variety. With long, wooden communal tables and an expansive bar filling up the large, airy space, proprietors Bradford Earle and John Streit run their American-style beer hall under the motto of where \"locavore meets locapour.\" 38 taps of Californian beer and wines flow from the wall behind the bar and pair well with the diverse array of seasonal dishes prepared with locally-sourced ingredients.\u003c/p>\n\u003cp>Chef Streit was on the premises, busy expediting the entrees emerging from the kitchen for his patrons. You won't find the usual buffalo chicken wings and nachos bar fare on his whimsical menu, which includes such starters as, \"Fries with Eyes,\" deep-fried Eureka smelt with green garlic aioli, and \"Chokes & Favas,\" marinated artichokes piled on a barley salad with fresh favas, ricotta salata, black olives and a \u003ca href=\"http://en.wikipedia.org/wiki/Schmaltz\" target=\"_blank\" rel=\"noopener\">schmaltz\u003c/a>-fried egg. The fruity triple IPA, \"Dank Statement,\" from the San Francisco-based \u003ca href=\"http://www.cellarmakerbrewing.com/\" target=\"_blank\" rel=\"noopener\">Cellarmaker Brewing Company\u003c/a> and \u003ca href=\"http://www.sierranevada.com/\" target=\"_blank\" rel=\"noopener\">Sierra Nevada's\u003c/a> \"Southern Hemisphere\" fresh hop IPA are a fine match to these rich appetizers. Prep your palate with the Bay Laurel sour beer from \u003ca href=\"http://www.craftsmanbrewing.com/\" target=\"_blank\" rel=\"noopener\">Craftsman Brewing\u003c/a>, which has a sparkly champagne taste with an unusual finish reminiscent of cured meats -- specifically salami. Then you'll be ready to move on to the housemade sausage sandwiches like the \"Istanbul not Constantinople,\" a Middle-Eastern spiced pork sausage with charred nettles and \"Amargallego,\" a pork-and-chicken sausage topped with salsa brava, crispy potatoes and Calabrian chile, nestled between pillowy-soft buns with a side of pickled vegetables.\u003c/p>\n\u003cp>Even if you ate the entire giant pile of lard-fried Kennebec potato chips that accompanied your sausages, try and make room for their noteworthy peach and pretzel fritters with \u003cem>creme anglaise\u003c/em>. My husband and I shared this decadent dessert with one of our table mates, Lauri, a devoted regular of the bar. Both the Old Stock Ale, a barleywine from Ft. Bragg's \u003ca href=\"http://www.northcoastbrewing.com/\" target=\"_blank\" rel=\"noopener\">North Coast Brewing Company\u003c/a> and \"Carlo's Stout\", an imperial stout from Alameda's \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\" rel=\"noopener\">Faction Brewing\u003c/a>, are excellent beers to wash down your sugary treat. By the end of your meal, you'll more than likely be sharing the sentiments shown on the sign around the neck of Theo, the towering carved wooden sculpture of a dancing pig perched on a counter: \"This beer is making me awesome.\" Stay tuned for further developments as brunch and outdoor seating are in the works.\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>\u003ca href=\"http://www.hogsapothecary.com/\" target=\"_blank\" rel=\"noopener\">Hog’s Apothecary\u003c/a>\u003c/strong>\u003cbr>\n375 40th St. [\u003ca href=\"https://goo.gl/maps/pDvl2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 338-3847\u003cbr>\nHours: Everyday from 5pm-12am, closed on Tuesdays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TheHogsApothecary\" target=\"_blank\" rel=\"noopener\">The Hog's Apothecary\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HogsApothecary\" target=\"_blank\" rel=\"noopener\">@HogsApothecary\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "81485,81486,81489,81490,81494,81484,81491,81487,81488,81492, 81493,81480,81482",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.gaumenkitzel.net/\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a> \u003c/strong>\u003cbr>\n2121 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/d3WUI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 647-5016\u003cbr>\nHours: Tue-Sun 11:30am-9pm; Fri-Sat open 11:30am-10pm\u003cbr>\nLunch 11:30am-2pm; Afternoon Menu 2-5:30pm; Dinner starting 5:30pm\u003cbr>\nWeekend Brunch 11:30am-2:30pm; Happy Hour Tue-Fri 2-5:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gaumenkitzel-Restaurant/161594813893300\" target=\"_blank\" rel=\"noopener\">Gaumenkitzel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/gaumenkitzel\" target=\"_blank\" rel=\"noopener\">@gaumenkitzel\u003c/a>\u003cbr>\nPrice range: Entrees ($11-$17)\u003c/p>\n\u003cp>If you're looking for an alternative to Alameda-based \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\" rel=\"noopener\">Speisekammer\u003c/a>, head over to Berkeley for a uniquely Bay Area take on German cuisine. Hamburg ex-pats, the husband-and-wife team Kai Flache and Chef Anja Voth, have recreated their childhood favorites with an all-natural approach. Eschewing artificial additives, canned or processed ingredients, even microwaves and deep fryers, this solar-powered restaurant prides itself on preparing everything from scratch -- including yogurt and bread. They also serve sustainably raised fish and meat and use locally grown, organic produce.\u003c/p>\n\u003cp>Along with offering the largest German beer selection in the Bay Area, they also have plenty of sausage options available on their menu. A substantial starter is their platter of liver sausage and tangy north German butter cheese that comes with a small mixed green salad and orange-honey dressing, grated carrot-thyme salad, roasted beets, pickles and their housebaked Gaumenkitzel whole wheat bread with fresh unsalted butter. Or you could opt for a sausage plate and choose from three \u003cem>Nürnberger bratwürste\u003c/em> sausages, two \u003cem>wiener knackwürste\u003c/em> or one Bavarian white sausage with their housemade potato salad accented with dill. A delicious variation on the classic American combo of mac-and-cheese with hot dogs is the delicatessen \u003cem>wiener knackwürste\u003c/em> on \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sp%C3%A4tzle\" target=\"_blank\" rel=\"noopener\">spätzle\u003c/a>\u003c/em> dish. This German gnocchi-like pasta is dressed in a housemade mustard and sharp cheddar sauce with slices of \u003cem>wiener knackwürste \u003c/em>.\u003c/p>\n\u003cp>An easy way to sample their draft beers is through their tasting menu that's served on a map of Germany that indicates their region of origin, or just flip through their sizable beer menu to peruse their collection of bottled beers like the Schönramer Saphir \u003ca href=\"http://en.wikipedia.org/wiki/Bock\" target=\"_blank\" rel=\"noopener\">Bock\u003c/a>, a bright, 8% ABV ale with fruity notes. Or try one of their exclusive imports, the Grevensteiner \u003cem>Kellerbier\u003c/em> (cellar beer) that's an unfiltered, unpasteurized 5.2% ABV pilsner that's reminiscent of caramel and honey. You can also get bottles to go; check out their small shop that's stocked with beer, wine, jams, chocolate and other German foodstuffs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "81367,81368,81372,81371,81369,81376,81370,81374,81378,81379,81380,81381,81373,",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\" rel=\"noopener\">now departed Mama Buzz coffeehouse\u003c/a>, Telegraph is a popular destination with locals in search of reasonably priced comfort food in an urban beer garden setting. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers.\u003c/p>\n\u003cp>There's an assortment of appetizing housemade sausages offered daily. Two recent specials included the beer brat and chipotle chicken on fresh hoagie buns topped with jalapeño-cilantro slaw and mayo served with a side of potato chips. Other sandwiches, burgers and breakfast items are also available if you're hankering for other options. There's no shortage of beverages either; they've got a variety of local and regional draft and bottled beers -- including Oakland's \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\" rel=\"noopener\">Line 51 Brewing's\u003c/a> Imperial India Pale Ale -- soda, coffee and \u003ca href=\"https://www.facebook.com/TemescalKombucha\" target=\"_blank\" rel=\"noopener\">Temescal kombucha\u003c/a> made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\" rel=\"noopener\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\" rel=\"noopener\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave.[\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\" rel=\"noopener\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "81585,81586,81590,81591,81584,81593,81596,81597,81598,81594,81595,81599,81600",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. While The Trappist doesn't carry the substantial assortment of housemade sausages as Stilphen's recently opened \u003ca href=\"http://www.mikkellerbar.com/\" target=\"_blank\" rel=\"noopener\">Mikkeller Bar\u003c/a> in San Francisco, they do have two transplants from that establishment: a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye. (And it seems he'll be launching a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/03/18/trappist-and-mikkeller-bar-owner-plans-berkeley-bbq-restaurant-perdition-smokehouse/\" target=\"_blank\" rel=\"noopener\">sausage company that bears the same name\u003c/a> in the near future with Trappist chef Michael O’Brien.) Along with cheese plates and charcuterie, O'Brien cooks up some creative concotions like \"Green Eggs & Eggs\" made with soft-boiled eggs, wasabi, tobiko, Japanese mayonnaise and habanero oil. There's also some alcohol-infused desserts, like the imperial stout chocolate mousse with roasted hazelnuts and whipped cream.\u003c/p>\n\u003cp>Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. The Dutch Trappist beer, La Trappe Quadrupel, hails from De Koningshoeven Brewery and packs a sugary punch at 10% ABV. And it's no surprise to find more offerings from Mikkeller, the Danish brewery that's partnered with Stilphen's aforementioned city venture. Mikkeller Big Worse Barleywine is a sweet, honey-like tonic while the crisp, light Belgian Saison Dupont is a refreshing summer beer. Stop by their \u003ca href=\"http://www.thetrappist.com/provisions/\" target=\"_blank\" rel=\"noopener\">College Avenue\u003c/a> shop if you want to take home any rare imported brews.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\" rel=\"noopener\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\" rel=\"noopener\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\" rel=\"noopener\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"type": "slideshow",
"link": "none",
"size": "full",
"ids": "81502,81500,81503,81504,81505,81507,81508,81499,81506,81509,81511,81510",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\" rel=\"noopener\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\" rel=\"noopener\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\" rel=\"noopener\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Looking for a scenic spot to enjoy beer and sausage? Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-reviews/\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. Share the \u003cem>käsespätzle\u003c/em>, a creamy baked version of the German noodle dish with Gruyère cheese sauce, for a filling starter. Then move onto their Brotzeit platter -- choose from one or two sausages from their lengthy list -- with sauerkraut, green beans, radishes and a \"Bretzel\". You can also order a more substantial helping to feed a hungry group; the larger entree can feed between 6-8 people. While the meat-to-bun ratio is slightly unbalanced with their lamb \u003cem>merguez\u003c/em> wurst sandwich, it's still a palatable option with sauerkraut, pickled red onions and jalapeño.\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>Brozeit Lokal has a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you enjoy the view of the Brooklyn Basin.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/80884/5-bites-suds-and-savory-sausage-in-oakland-and-berkeley",
"authors": [
"2100"
],
"categories": [
"bayareabites_13036",
"bayareabites_109",
"bayareabites_752",
"bayareabites_301",
"bayareabites_264",
"bayareabites_8770",
"bayareabites_13746",
"bayareabites_1875",
"bayareabites_366",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_12630",
"bayareabites_14753",
"bayareabites_14751",
"bayareabites_16304",
"bayareabites_13348",
"bayareabites_2433",
"bayareabites_13332",
"bayareabites_14757",
"bayareabites_2344",
"bayareabites_13494",
"bayareabites_13349"
],
"featImg": "bayareabites_81983",
"label": "bayareabites"
},
"bayareabites_81755": {
"type": "posts",
"id": "bayareabites_81755",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "81755",
"score": null,
"sort": [
1399648983000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1399648983,
"format": "aside",
"disqusTitle": "As Craft Beer Starts Gushing, Its Essence Gets Watered Down",
"title": "As Craft Beer Starts Gushing, Its Essence Gets Watered Down",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_81762\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\" alt=\"Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\" width=\"1120\" height=\"745\" class=\"size-full wp-image-81762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down\">The Salt at NPR Food\u003c/a> (5/9/14)\u003c/p>\n\u003cp>There was once a time when it was easy to throw around the term \"craft beer\" and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.\u003c/p>\n\u003cp>But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling \"crafty\" knockoff beers in an attempt to lure customers from the craft beer market.\u003c/p>\n\u003cp>Part of the confusion over what craft beer means has come from within the craft beer community itself. The \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.\u003c/p>\n\u003cp>In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its \"flagship\" beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The amendment means \u003ca href=\"http://www.yuengling.com/\" target=\"_blank\">Yuengling & Sons, Inc.\u003c/a>, the largest American-owned brewery, will soon join the Brewers Association's voting membership as a \"craft\" brewery, according to Julia Herz, a spokeswoman with the association. She says the change also brought \u003ca href=\"http://schellsbrewery.com/our-beers/\" target=\"_blank\">August Schell\u003c/a> and \u003ca href=\"http://narragansettbeer.com/?age-verified=db146a313e\" target=\"_blank\">Narragansett\u003c/a>, and their respective flagship lagers, into the craft category.\u003c/p>\n\u003cp>But the change is not going over well with some producers already squarely in the craft category. Dan Del Grande, owner and brewer of \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Organic Beer\u003c/a>, based in Berkeley, Calif., feels the allowance of rice, corn and other alternative sugar sources as main ingredients in craft brewing will compromise the beer.\u003c/p>\n\u003cp>\"I think the Brewers Association has watered down the meaning of craft beer, and of good beer,\" he says.\u003c/p>\n\u003cp>The ballooning of craft breweries is another contentious issue. In 2010, the Boston Beer Company, maker of Sam Adams, was fast on track to outgrow the craft category's limit of two million barrels per year. So the Brewers Association, apparently as a favor to Boston Beer,\u003cstrong>\u003c/strong> \u003ca href=\"http://www.brewersassociation.org/pages/media/press-releases/show?title=brewers-association-announces-revised-craft-brewer-definition\" target=\"_blank\">increased the annual cap\u003c/a> to six million barrels, allowing the brewery to remain in the craft club.\u003c/p>\n\u003cp>Del Grande thinks breweries that make more than about 200,000 barrels of beer per year should not be recognized as craft. They especially should not be receiving the lobbying and marketing support that the Brewers Association offers to craft breweries, he says.\u003c/p>\n\u003cp>\"Frankly, those guys don't need the help,\" he says\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But Herz of the Brewers Association says the higher cap was meant simply to keep a founding member of the craft brewing world in the community.\u003c/p>\n\u003cp>\"Our board of directors decided not to penalize the most rapidly growing of our craft brewers for coming of age, for success,\" she tells The Salt. \"The definition of craft has evolved as the industry evolves.\"\u003c/p>\n\u003cp>As of 2012, 25 craft breweries had passed the 100,000-barrel benchmark, according to the Brewers Association. Sierra Nevada is poised to pass one million barrels this year and New Belgium's facility has a capacity of about 900,000.\u003c/p>\n\u003cfigure id=\"attachment_81756\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-81756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Stone, based in San Diego, is also thriving and in search of an East Coast location to open a new brewery, according to a company rep. Lagunitas Brewing Company out of Petaluma, Calif., is now producing about half a million barrels and has just launched a new brewery in Chicago that could roughly double its capacity.\u003c/p>\n\u003cp>But Del Grande feels strongly that such breweries have outgrown the craft category.\u003c/p>\n\u003cp>\"To me, craft means artisan,\" he says. \"Once an enterprise scales up, the beer is no longer craft. It becomes a brand with lots and lots of employees, and you can't point to a small team of individuals who are responsible for the art.\"\u003c/p>\n\u003cp>Tony Magee, the founder of Lagunitas, disagrees. He says craft breweries, no matter how big they get, will always be fundamentally different than large global brands.\u003c/p>\n\u003cp>\"Even if we grow to be a 10-million barrel brewery, my brewery will not resemble that of a big brewery,\" he says. \"There are important material differences between their facility and mine.\" Brewing with rice and corn requires specialized equipment, he says. So does brewing with barley and large amounts of whole hops, as most craft breweries do. \"Budweiser, Coors and Guinness are so optimized to make their own beer that they probably couldn't make mine if they wanted to,\" Magee says.\u003c/p>\n\u003cp>But they are trying — with widely distributed craft imitation brands, like MillerCoors' \u003ca href=\"http://www.millercoors.com/News-Center/Latest-News/blue-moon-brewing-company-seasonal-re-launch.aspx\" target=\"_blank\">Blue Moon\u003c/a>, and \u003ca href=\"http://www.shocktopbeer.com/s/\" target=\"_blank\">Shock Top\u003c/a>, made by the company that produces Budweiser, Anheuser-Busch.\u003c/p>\n\u003cp>This is hardly surprising, considering how fast craft breweries, and their sales, are growing. In 1978, there were only 89 \u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">breweries in \u003c/a>\u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">America\u003c/a>. Today, the U.S. is home to about 2,800 breweries and 94 percent of them are making less than 15,000 barrels each year, Herz says.\u003c/p>\n\u003cp>Craft beer still only accounts for about 8 percent of the \u003ca href=\"https://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/beer-sales\">$100 billion\u003c/a> U.S. beer market — but industry heads expect that figure to reach 20 percent by 2020. Much of that growth will occur in the breweries selling more than 100,000 barrels per year — the big boys.\u003c/p>\n\u003cp>The heavyweight companies are also buying up craft breweries to get in on the action. Widmer Bros. and Goose Island, both once popular independent craft brands, have each been purchased by Anheuser-Busch.\u003c/p>\n\u003cp>Marty Jones, a longtime craft beer publicist in Fort Collins, Col., believes the parent companies of these brands need to be disclosed on labels and billboards.\u003c/p>\n\u003cp>\"It's absolutely dishonest when giant breweries portray themselves as little guys when they aren't,\" Jones says.\u003c/p>\n\u003cp>The Brewers Association recognized the issue of imitation craft beers in 2012 and launched an educational campaign under the \"\u003ca href=\"https://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association\" target=\"_blank\">craft versus crafty\u003c/a>\" slogan to clarify what beers were truly in the craft category.\u003c/p>\n\u003cp>Del Grande at Bison, who says he is already frustrated by larger craft companies competing for scarce retail shelf space, believes that in several years, competition from corporate \"crafty\" beer brands could begin cutting into his sales.\u003c/p>\n\u003cp>Magee of Lagunitas seems only amused. He says the attempts by giant breweries at making craft-like beers is a boost for craft beer. \"They're basically telling their customers, 'Hey, go and try some craft beer,' \" Magee says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"The big guys are now parodying us,\" he adds. \"They're running out of ideas.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "81755 http://blogs.kqed.org/bayareabites/?p=81755",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/05/09/as-craft-beer-starts-gushing-its-essence-gets-watered-down/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1144,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1399648983,
"excerpt": "Think you know what craft beer is? Since the last time you checked, the meaning has probably changed. Increasingly, the industry is making exceptions to the definition to accommodate big breweries.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Think you know what craft beer is? Since the last time you checked, the meaning has probably changed. Increasingly, the industry is making exceptions to the definition to accommodate big breweries.",
"title": "As Craft Beer Starts Gushing, Its Essence Gets Watered Down | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "As Craft Beer Starts Gushing, Its Essence Gets Watered Down",
"datePublished": "2014-05-09T08:23:03-07:00",
"dateModified": "2014-05-09T08:23:03-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "as-craft-beer-starts-gushing-its-essence-gets-watered-down",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=310803011&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Fri, 09 May 2014 09:32:18 -0400",
"nprLastModifiedDate": "Fri, 09 May 2014 09:32:18 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down?ft=3&f=310803011",
"nprStoryId": "310803011",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 09 May 2014 09:32:00 -0400",
"path": "/bayareabites/81755/as-craft-beer-starts-gushing-its-essence-gets-watered-down",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81762\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/craft-beer.jpg\" alt=\"Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\" width=\"1120\" height=\"745\" class=\"size-full wp-image-81762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Confused about what constitutes a craft beer? You're not alone. Photo: Andrew Lichtenstein/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/09/310803011/as-craft-beer-starts-gushing-its-essence-gets-watered-down\">The Salt at NPR Food\u003c/a> (5/9/14)\u003c/p>\n\u003cp>There was once a time when it was easy to throw around the term \"craft beer\" and know exactly what you were talking about. For decades, craft was the way to differentiate small, independently owned breweries – and the beer they make – from the brewing giants like Coors, Budweiser and Pabst Blue Ribbon.\u003c/p>\n\u003cp>But the line separating craft brewers from large multinational companies is growing blurrier. Small breweries are transforming into big ones, while big breweries are masquerading as small brands, selling \"crafty\" knockoff beers in an attempt to lure customers from the craft beer market.\u003c/p>\n\u003cp>Part of the confusion over what craft beer means has come from within the craft beer community itself. The \u003ca href=\"http://www.brewersassociation.org/\" target=\"_blank\">Brewers Association\u003c/a>, a Colorado industry group that serves as a voice for craft brewers, has changed its definition multiple times.\u003c/p>\n\u003cp>In February, the organization eliminated a long-standing requirement that a craft brewery must make at least half of its product, as well as its \"flagship\" beer, from only barley malt — not sugar from rice or corn, which large breweries commonly rely on to make thinly flavored lagers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The amendment means \u003ca href=\"http://www.yuengling.com/\" target=\"_blank\">Yuengling & Sons, Inc.\u003c/a>, the largest American-owned brewery, will soon join the Brewers Association's voting membership as a \"craft\" brewery, according to Julia Herz, a spokeswoman with the association. She says the change also brought \u003ca href=\"http://schellsbrewery.com/our-beers/\" target=\"_blank\">August Schell\u003c/a> and \u003ca href=\"http://narragansettbeer.com/?age-verified=db146a313e\" target=\"_blank\">Narragansett\u003c/a>, and their respective flagship lagers, into the craft category.\u003c/p>\n\u003cp>But the change is not going over well with some producers already squarely in the craft category. Dan Del Grande, owner and brewer of \u003ca href=\"http://bisonbrew.com/\" target=\"_blank\">Bison Organic Beer\u003c/a>, based in Berkeley, Calif., feels the allowance of rice, corn and other alternative sugar sources as main ingredients in craft brewing will compromise the beer.\u003c/p>\n\u003cp>\"I think the Brewers Association has watered down the meaning of craft beer, and of good beer,\" he says.\u003c/p>\n\u003cp>The ballooning of craft breweries is another contentious issue. In 2010, the Boston Beer Company, maker of Sam Adams, was fast on track to outgrow the craft category's limit of two million barrels per year. So the Brewers Association, apparently as a favor to Boston Beer,\u003cstrong>\u003c/strong> \u003ca href=\"http://www.brewersassociation.org/pages/media/press-releases/show?title=brewers-association-announces-revised-craft-brewer-definition\" target=\"_blank\">increased the annual cap\u003c/a> to six million barrels, allowing the brewery to remain in the craft club.\u003c/p>\n\u003cp>Del Grande thinks breweries that make more than about 200,000 barrels of beer per year should not be recognized as craft. They especially should not be receiving the lobbying and marketing support that the Brewers Association offers to craft breweries, he says.\u003c/p>\n\u003cp>\"Frankly, those guys don't need the help,\" he says\u003cstrong>.\u003c/strong>\u003c/p>\n\u003cp>But Herz of the Brewers Association says the higher cap was meant simply to keep a founding member of the craft brewing world in the community.\u003c/p>\n\u003cp>\"Our board of directors decided not to penalize the most rapidly growing of our craft brewers for coming of age, for success,\" she tells The Salt. \"The definition of craft has evolved as the industry evolves.\"\u003c/p>\n\u003cp>As of 2012, 25 craft breweries had passed the 100,000-barrel benchmark, according to the Brewers Association. Sierra Nevada is poised to pass one million barrels this year and New Belgium's facility has a capacity of about 900,000.\u003c/p>\n\u003cfigure id=\"attachment_81756\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-81756\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>Stone, based in San Diego, is also thriving and in search of an East Coast location to open a new brewery, according to a company rep. Lagunitas Brewing Company out of Petaluma, Calif., is now producing about half a million barrels and has just launched a new brewery in Chicago that could roughly double its capacity.\u003c/p>\n\u003cp>But Del Grande feels strongly that such breweries have outgrown the craft category.\u003c/p>\n\u003cp>\"To me, craft means artisan,\" he says. \"Once an enterprise scales up, the beer is no longer craft. It becomes a brand with lots and lots of employees, and you can't point to a small team of individuals who are responsible for the art.\"\u003c/p>\n\u003cp>Tony Magee, the founder of Lagunitas, disagrees. He says craft breweries, no matter how big they get, will always be fundamentally different than large global brands.\u003c/p>\n\u003cp>\"Even if we grow to be a 10-million barrel brewery, my brewery will not resemble that of a big brewery,\" he says. \"There are important material differences between their facility and mine.\" Brewing with rice and corn requires specialized equipment, he says. So does brewing with barley and large amounts of whole hops, as most craft breweries do. \"Budweiser, Coors and Guinness are so optimized to make their own beer that they probably couldn't make mine if they wanted to,\" Magee says.\u003c/p>\n\u003cp>But they are trying — with widely distributed craft imitation brands, like MillerCoors' \u003ca href=\"http://www.millercoors.com/News-Center/Latest-News/blue-moon-brewing-company-seasonal-re-launch.aspx\" target=\"_blank\">Blue Moon\u003c/a>, and \u003ca href=\"http://www.shocktopbeer.com/s/\" target=\"_blank\">Shock Top\u003c/a>, made by the company that produces Budweiser, Anheuser-Busch.\u003c/p>\n\u003cp>This is hardly surprising, considering how fast craft breweries, and their sales, are growing. In 1978, there were only 89 \u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">breweries in \u003c/a>\u003ca href=\"http://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/number-of-breweries\" target=\"_blank\">America\u003c/a>. Today, the U.S. is home to about 2,800 breweries and 94 percent of them are making less than 15,000 barrels each year, Herz says.\u003c/p>\n\u003cp>Craft beer still only accounts for about 8 percent of the \u003ca href=\"https://www.brewersassociation.org/pages/business-tools/craft-brewing-statistics/beer-sales\">$100 billion\u003c/a> U.S. beer market — but industry heads expect that figure to reach 20 percent by 2020. Much of that growth will occur in the breweries selling more than 100,000 barrels per year — the big boys.\u003c/p>\n\u003cp>The heavyweight companies are also buying up craft breweries to get in on the action. Widmer Bros. and Goose Island, both once popular independent craft brands, have each been purchased by Anheuser-Busch.\u003c/p>\n\u003cp>Marty Jones, a longtime craft beer publicist in Fort Collins, Col., believes the parent companies of these brands need to be disclosed on labels and billboards.\u003c/p>\n\u003cp>\"It's absolutely dishonest when giant breweries portray themselves as little guys when they aren't,\" Jones says.\u003c/p>\n\u003cp>The Brewers Association recognized the issue of imitation craft beers in 2012 and launched an educational campaign under the \"\u003ca href=\"https://www.brewersassociation.org/pages/media/press-releases/show?title=craft-vs-crafty-a-statement-from-the-brewers-association\" target=\"_blank\">craft versus crafty\u003c/a>\" slogan to clarify what beers were truly in the craft category.\u003c/p>\n\u003cp>Del Grande at Bison, who says he is already frustrated by larger craft companies competing for scarce retail shelf space, believes that in several years, competition from corporate \"crafty\" beer brands could begin cutting into his sales.\u003c/p>\n\u003cp>Magee of Lagunitas seems only amused. He says the attempts by giant breweries at making craft-like beers is a boost for craft beer. \"They're basically telling their customers, 'Hey, go and try some craft beer,' \" Magee says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The big guys are now parodying us,\" he adds. \"They're running out of ideas.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/81755/as-craft-beer-starts-gushing-its-essence-gets-watered-down",
"authors": [
"byline_bayareabites_81755"
],
"categories": [
"bayareabites_301",
"bayareabites_13306",
"bayareabites_10916"
],
"tags": [
"bayareabites_14753",
"bayareabites_13358",
"bayareabites_11160",
"bayareabites_13359",
"bayareabites_10668",
"bayareabites_13360"
],
"featImg": "bayareabites_81762",
"label": "bayareabites"
},
"bayareabites_79211": {
"type": "posts",
"id": "bayareabites_79211",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "79211",
"score": null,
"sort": [
1395177219000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1395177219,
"format": "aside",
"disqusTitle": "A Cold One For Everyone: Craft Beer Sales Surge In 2013",
"title": "A Cold One For Everyone: Craft Beer Sales Surge In 2013",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79212\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\" alt=\"I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laurel White, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/291138908/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>If you think craft beer is seemingly everywhere these days, there's good reason. From bars and restaurants to grocery store aisles, the selection of locally made, often quirkily named brews has grown at an exponential rate – and it looks set to keep on growing.\u003c/p>\n\u003cp>Craft beer sales jumped 20 percent last year and now make up nearly 8 percent of all beer sales in America, according to new numbers from \u003ca href=\"https://www.brewersassociation.org/\">the Brewers Association\u003c/a>, an industry trade group.\u003c/p>\n\u003cp>\"With this stellar year, craft has now averaged 10.9 percent growth over the last decade,\" said Bart Watson, staff economist at the association. \"Beer drinkers are excited about what small and independent brewers are offering, and that is evidenced by the rising production and sales of the craft segment.\"\u003c/p>\n\u003cp>And craft breweries are quickly multiplying, too: There were 2,768 of them operating in the United States last year, up from around 2,300 in 2012, according to the association. (\u003ca href=\"http://www.brewersassociation.org/pages/about-us/history-of-craft-brewing\">A history of craft brewing\u003c/a> on the group's site points out that there were only eight craft breweries in the U.S. in 1980 and 537 in 1994.)\u003c/p>\n\u003cfigure id=\"attachment_79213\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-79213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>To be deemed a \"craft\" brewery by the association, a facility must be \"small, independent, and traditional:\"\u003c/p>\n\u003cul>\n\u003cli>Small: A facility can produce no more than 6 million barrels of beer annually.\u003c/li>\n\u003cli>Independent: Less than 25 percent of the craft brewery can be owned or controlled (or have \"equivalent economic interest\") by a beverage alcohol industry member that is not itself a craft brewer. (For example, Anheuser-Busch can't own more than 25 percent of a \"craft\" brewery – that's what \u003ca href=\"http://www.chicagobusiness.com/article/20130504/ISSUE01/305049963/how-goose-island-held-on-to-its-craft-beer-cred\">excluded Goose Island from the club\u003c/a> in 2011.)\u003c/li>\n\u003cli>Traditional: Most of the alcoholic beverages produced by the brewery have to be beers whose flavor derives from \"traditional or innovative brewing ingredients and their fermentation.\" (No \u003ca href=\"http://en.wikipedia.org/wiki/Alcopop\">flavored malt beverages\u003c/a> allowed.)\u003c/li>\n\u003c/ul>\n\u003cp>The movement away from \"fizzy, yellow, uninteresting, adjunct-laden lagers\" reflects a maturing and more sophisticated American palate, says Matt Simpson, owner of \u003ca href=\"http://www.thebeerexpert.com/\">The Beer Sommelier\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"With craft beer, said contents are more flavorful, aromatic, enjoyable and as complex or simple as one would like,\" Simpson tells The Salt. \"Craft beer is a no-brainer, for anyone who truly loves beer.\"\u003c/p>\n\u003cp>Though craft brews may still be the David to Bud's Goliath in terms of overall sales, the number of craft options continues to grow, adding diversity of flavor to the beer market, which is part of the appeal.\u003c/p>\n\u003cp>These days, there's a craft beer for practically every palate – and price range. For example, there's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230535459/meet-dave-a-19-year-old-craft-beer-with-a-2-000-price-tag\">\"Dave,\"\u003c/a> the 19-year-old barleywine that sells for $2,000 in Portland. Some craft beers cater to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/03/a-quest-for-real-beer-without-the-gluten/\">gluten-free\u003c/a> crowd, while others emphasize their\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243486057/forget-barley-and-hops-craft-brewers-want-a-taste-of-place\"> \"taste of place\"\u003c/a> by incorporating local seeds, leaves, roots, fruits and fungi in their recipes.\u003c/p>\n\u003cp>Indeed, to stand out in an increasingly crowded field, many craft brewers are redefining the frontiers of beer flavor. Witness the rise of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\">sour beers\u003c/a>, which pump up the bacteria action to create a tart, crisp taste. And then there are \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/255830836/blending-red-wine-with-porter-ale-a-crossover-beer-worth-the-buzz\">beer-wine mashups\u003c/a> that combine two of mankind's oldest beverages.\u003c/p>\n\u003cp>So who's winning the craft beer flavor wars? We'll get a better sense later this month, when the Brewers Association will release the list of the top-selling craft brewing companies in the country.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "79211 http://blogs.kqed.org/bayareabites/?p=79211",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/03/18/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 622,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1395178098,
"excerpt": "If craft beers seem to be everywhere these days, there's good reason: Sales jumped 20 percent in 2013. To stand out in an increasingly crowded field, many brewers are pushing the flavor frontiers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "If craft beers seem to be everywhere these days, there's good reason: Sales jumped 20 percent in 2013. To stand out in an increasingly crowded field, many brewers are pushing the flavor frontiers.",
"title": "A Cold One For Everyone: Craft Beer Sales Surge In 2013 | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Cold One For Everyone: Craft Beer Sales Surge In 2013",
"datePublished": "2014-03-18T14:13:39-07:00",
"dateModified": "2014-03-18T14:28:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-cold-one-for-everyone-craft-beer-sales-surge-in-2013",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=291138908&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Laurel White",
"nprStoryDate": "Tue, 18 Mar 2014 15:41:00 -0400",
"nprLastModifiedDate": "Tue, 18 Mar 2014 15:47:08 -0400",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/03/18/291138908/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013?ft=3&f=291138908",
"nprStoryId": "291138908",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 18 Mar 2014 15:47:00 -0400",
"path": "/bayareabites/79211/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79212\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/467650193_wide-192ce150796a985d989fd441d4d60bf811de89e9.jpg\" alt=\"I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\" width=\"1674\" height=\"940\" class=\"size-full wp-image-79212\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'll drink to that: Craft beer sales jumped 20 percent last year. Photo: Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Laurel White, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/18/291138908/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013\">The Salt at NPR Food\u003c/a> (3/18/14)\u003c/p>\n\u003cp>If you think craft beer is seemingly everywhere these days, there's good reason. From bars and restaurants to grocery store aisles, the selection of locally made, often quirkily named brews has grown at an exponential rate – and it looks set to keep on growing.\u003c/p>\n\u003cp>Craft beer sales jumped 20 percent last year and now make up nearly 8 percent of all beer sales in America, according to new numbers from \u003ca href=\"https://www.brewersassociation.org/\">the Brewers Association\u003c/a>, an industry trade group.\u003c/p>\n\u003cp>\"With this stellar year, craft has now averaged 10.9 percent growth over the last decade,\" said Bart Watson, staff economist at the association. \"Beer drinkers are excited about what small and independent brewers are offering, and that is evidenced by the rising production and sales of the craft segment.\"\u003c/p>\n\u003cp>And craft breweries are quickly multiplying, too: There were 2,768 of them operating in the United States last year, up from around 2,300 in 2012, according to the association. (\u003ca href=\"http://www.brewersassociation.org/pages/about-us/history-of-craft-brewing\">A history of craft brewing\u003c/a> on the group's site points out that there were only eight craft breweries in the U.S. in 1980 and 537 in 1994.)\u003c/p>\n\u003cfigure id=\"attachment_79213\" class=\"wp-caption aligncenter\" style=\"max-width: 1203px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/growth-small_hr-69e2a3a49b55a271959315eaaccdaddaa6193cae.png\" alt=\"Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\" width=\"1203\" height=\"902\" class=\"size-full wp-image-79213\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Craft breweries now make up 98 percent of all U.S. operating breweries. Of course, overall sales are still dwarfed by traditional beers. Infographic: Courtesy of the Brewers Association\u003c/figcaption>\u003c/figure>\n\u003cp>To be deemed a \"craft\" brewery by the association, a facility must be \"small, independent, and traditional:\"\u003c/p>\n\u003cul>\n\u003cli>Small: A facility can produce no more than 6 million barrels of beer annually.\u003c/li>\n\u003cli>Independent: Less than 25 percent of the craft brewery can be owned or controlled (or have \"equivalent economic interest\") by a beverage alcohol industry member that is not itself a craft brewer. (For example, Anheuser-Busch can't own more than 25 percent of a \"craft\" brewery – that's what \u003ca href=\"http://www.chicagobusiness.com/article/20130504/ISSUE01/305049963/how-goose-island-held-on-to-its-craft-beer-cred\">excluded Goose Island from the club\u003c/a> in 2011.)\u003c/li>\n\u003cli>Traditional: Most of the alcoholic beverages produced by the brewery have to be beers whose flavor derives from \"traditional or innovative brewing ingredients and their fermentation.\" (No \u003ca href=\"http://en.wikipedia.org/wiki/Alcopop\">flavored malt beverages\u003c/a> allowed.)\u003c/li>\n\u003c/ul>\n\u003cp>The movement away from \"fizzy, yellow, uninteresting, adjunct-laden lagers\" reflects a maturing and more sophisticated American palate, says Matt Simpson, owner of \u003ca href=\"http://www.thebeerexpert.com/\">The Beer Sommelier\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"With craft beer, said contents are more flavorful, aromatic, enjoyable and as complex or simple as one would like,\" Simpson tells The Salt. \"Craft beer is a no-brainer, for anyone who truly loves beer.\"\u003c/p>\n\u003cp>Though craft brews may still be the David to Bud's Goliath in terms of overall sales, the number of craft options continues to grow, adding diversity of flavor to the beer market, which is part of the appeal.\u003c/p>\n\u003cp>These days, there's a craft beer for practically every palate – and price range. For example, there's \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/08/230535459/meet-dave-a-19-year-old-craft-beer-with-a-2-000-price-tag\">\"Dave,\"\u003c/a> the 19-year-old barleywine that sells for $2,000 in Portland. Some craft beers cater to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/03/a-quest-for-real-beer-without-the-gluten/\">gluten-free\u003c/a> crowd, while others emphasize their\u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/06/243486057/forget-barley-and-hops-craft-brewers-want-a-taste-of-place\"> \"taste of place\"\u003c/a> by incorporating local seeds, leaves, roots, fruits and fungi in their recipes.\u003c/p>\n\u003cp>Indeed, to stand out in an increasingly crowded field, many craft brewers are redefining the frontiers of beer flavor. Witness the rise of \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/15/234914933/pucker-up-america-beers-are-going-sour\">sour beers\u003c/a>, which pump up the bacteria action to create a tart, crisp taste. And then there are \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/09/255830836/blending-red-wine-with-porter-ale-a-crossover-beer-worth-the-buzz\">beer-wine mashups\u003c/a> that combine two of mankind's oldest beverages.\u003c/p>\n\u003cp>So who's winning the craft beer flavor wars? We'll get a better sense later this month, when the Brewers Association will release the list of the top-selling craft brewing companies in the country.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/79211/a-cold-one-for-everyone-craft-beer-sales-surge-in-2013",
"authors": [
"byline_bayareabites_79211"
],
"categories": [
"bayareabites_301",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_14753",
"bayareabites_11160",
"bayareabites_12352",
"bayareabites_13167",
"bayareabites_10921"
],
"featImg": "bayareabites_79221",
"label": "bayareabites"
},
"bayareabites_79087": {
"type": "posts",
"id": "bayareabites_79087",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "79087",
"score": null,
"sort": [
1395080870000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1395080870,
"format": "aside",
"disqusTitle": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
"title": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n",
"disqusIdentifier": "79087 http://blogs.kqed.org/bayareabites/?p=79087",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/03/17/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1353,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1395237588,
"excerpt": "Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.",
"title": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean",
"datePublished": "2014-03-17T11:27:50-07:00",
"dateModified": "2014-03-19T06:59:48-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean",
"status": "publish",
"path": "/bayareabites/79087/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\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>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/79087/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_1653",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_11737",
"bayareabites_2804",
"bayareabites_4153",
"bayareabites_8399",
"bayareabites_312",
"bayareabites_11666"
],
"featImg": "bayareabites_79152",
"label": "bayareabites"
},
"bayareabites_78863": {
"type": "posts",
"id": "bayareabites_78863",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "78863",
"score": null,
"sort": [
1394056326000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1394056326,
"format": "aside",
"disqusTitle": "Beer as a Post-Workout Recovery Drink? Not as Crazy as It Sounds",
"title": "Beer as a Post-Workout Recovery Drink? Not as Crazy as It Sounds",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78864\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\" alt=\"An ad for Vampt's Lean Machine "recovery ale," which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Vampt's Lean Machine \"recovery ale,\" which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>There may be some good news brewing for fitness and beer enthusiasts: Somewhere in the north, a Canadian beverage company has concocted a low-alcohol, protein-packed \"fit beer\" that is expected to be marketed as a sports drink later this year, if funding allows.\u003c/p>\n\u003cp>The so-called \u003ca href=\"http://www.leanmachinecanada.com/\">Lean Machine\u003c/a> \"recovery ale,\" created by a team of food scientists at Vampt, touts itself as a healthy alternative to traditional ales, with only 77 calories and 0.5 percent alcohol by volume. And it's supposedly enriched with nutrients, antioxidants and electrolytes to help replenish the body after a good workout.\u003c/p>\n\u003cp>The idea, says Vampt founder Ian Toews, is to create a beverage that aligns with the active lifestyles of young beer lovers, while promoting responsible drinking.\u003c/p>\n\u003cp>\"We just thought that maybe we could do something that would support a drinker, make it still socially fun, and help them accomplish what needs to be accomplished after an aggressive workout,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We wondered what science had to say about this seemingly contradictory, but nonetheless appealing, pairing. Can beer really join the ranks of Gatorade and Powerade to become the next go-to sports drink?\u003c/p>\n\u003cp>Turns out, the idea isn't as farfetched as it might seem.\u003c/p>\n\u003cp>You see, when we exercise, our body gets sapped of some key components\u003cstrong>.\u003c/strong> We lose fluid and electrolytes through sweat as the body tries to cool down. We also draw down our small stores of carbohydrates and proteins as we put our muscles to work. By the end of the workout, our body needs to get all those things back to recover.\u003c/p>\n\u003cp>This is where sports drinks come in. They're full of carbs, sodium and all sorts of nutrients to keep our bodies hydrated and energized during and after exercise. And beer may be able to do that, too — if formulated the right way, says \u003ca href=\"http://www.griffith.edu.au/health/school-public-health/staff/dr-ben-desbrow\">Ben Desbrow\u003c/a>, a sports nutritionist at Griffith University in Australia.\u003c/p>\n\u003cp>Beer itself contains a small amount of carbohydrates and electrolytes, he says. It's not enough to do your body any good after exercise, but researchers like Desbrow have been experimenting with ways to reformulate beer so that it'll have the properties of a sports drink without the dehydrating effects of alcohol.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23690556\">study\u003c/a> published last December in the\u003cem> \u003c/em>\u003cem>International Journal of Sports Nutrition and Exercise Metabolism\u003c/em>, he and his colleagues found that beer's dehydrating effect can be weakened by changing its electrolyte content — a good first step into turning ale into a sports beverage.\u003c/p>\n\u003cp>By lowering the level of alcohol by volume to 2.3 percent and adding salt, they found that the manipulated beer actually hydrated their sample of athletes better than traditional ale.\u003c/p>\n\u003cp>Plus, he adds, since beer is plant based – the key ingredients, aside from water, are barley, hops, and yeast – it contains a whole range of naturally occurring nutrients that manufactured sports drinks don't have.\u003c/p>\n\u003cp>\"A properly formulated beer beverage is likely to do you no more harm than you are likely to get from a sports drink,\" Desbrow says. \"In fact, it probably is likely to do you more good, because it's got a lot of these sort of natural compounds, like polyphenols, that are actually good for your health.\"\u003c/p>\n\u003cp>He's talking about compounds found in plants that are believed to have anti-inflammatory and antioxidative effects. A 2011 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21659904\">study\u003c/a> in Germany suggested that polyphenols in beer may be especially useful for those who go through prolonged strenuous exercise, which tends to lower the body's immune function.\u003c/p>\n\u003cp>In the study, those who were given nonalcoholic beer every day for three weeks before and two weeks after a marathon reported fewer incidences of upper respiratory tract infections and were up to three times less susceptible to the common cold.\u003c/p>\n\u003cp>So that's the good news. The caveat is that for beer to be a good sports drink, you'll have to lose most of the alcohol. And the reasons go beyond just dehydration.\u003c/p>\n\u003cp>For one, excessive amounts of alcohol can impair protein synthesis, the process by which your muscles repair themselves after exercise, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0088384\">study\u003c/a> published last month in \u003cem>PLoS One.\u003c/em>\u003c/p>\n\u003cp>\"It impairs some of what we call the protein signaling molecules in the body. These are the traffic lights that turn on protein synthesis,\" says \u003ca href=\"http://www.ljmu.ac.uk/sps/127448.htm\">John Hawley\u003c/a>, an exercise and nutrition researcher at Australian Catholic University, who led the study. \"[Alcohol] dims the traffic light signals. So ultimately, that whole muscle protein synthesis is slowed down.\"\u003c/p>\n\u003cp>His study found that when athletes binged on alcohol after an intensive strength-training workout, their protein synthesis decreased by nearly 40 percent.\u003c/p>\n\u003cp>Now, the athletes in Hawley's study did \u003cem>a lot\u003c/em> of drinking: They consumed roughly eight shots of vodka mixed with orange juice over a three-hour period. Hawley says it's not clear how more moderate drinking affects the recovery process, but \"my guess is that any alcohol impedes it a little bit.\"\u003c/p>\n\u003cp>So how will a low-alcohol beer like Vampt's Lean Machine ale fare in the market? Hawley notes that consumers haven't always embraced drinks that mimic alcoholic favorites without the buzz. In the 1970s, he says, a whiskey-like, non-alcoholic beverage called \u003ca href=\"http://www.youtube.com/watch?v=ylH43Tcaj60\">Claytons\u003c/a> hit the shelves in New Zealand.\u003c/p>\n\u003cp>\"It lasted on the market three years,\" Hawley says. \"So there's your answer to that.\"\u003c/p>\n\u003cp>But Vampt's Toews says he's not too worried. His company is in the midst of consumer taste tests for its recovery ale in Canada, and \"Canadians know what a good beer is,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "78863 http://blogs.kqed.org/bayareabites/?p=78863",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/03/05/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 995,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1539808598,
"excerpt": "A company claims to have created a \"fit beer\" that can help replenish the body after a workout. We turned to science to see if beer and exercise can really go hand-in-hand. The answer? Yes – and no.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "A company claims to have created a "fit beer" that can help replenish the body after a workout. We turned to science to see if beer and exercise can really go hand-in-hand. The answer? Yes – and no.",
"title": "Beer as a Post-Workout Recovery Drink? Not as Crazy as It Sounds | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Beer as a Post-Workout Recovery Drink? Not as Crazy as It Sounds",
"datePublished": "2014-03-05T13:52:06-08:00",
"dateModified": "2018-10-17T13:36:38-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=285693136&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Linda Poon",
"nprStoryDate": "Wed, 05 Mar 2014 16:28:00 -0500",
"nprLastModifiedDate": "Wed, 05 Mar 2014 16:46:16 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds?ft=3&f=285693136",
"nprStoryId": "285693136",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 05 Mar 2014 16:46:00 -0500",
"path": "/bayareabites/78863/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78864\" class=\"wp-caption aligncenter\" style=\"max-width: 1674px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/tennis-lemon-_wide-209783aea0502ea4749afe14e0de2e545eb20fe2.jpg\" alt=\"An ad for Vampt's Lean Machine "recovery ale," which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\" width=\"1674\" height=\"940\" class=\"size-full wp-image-78864\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An ad for Vampt's Lean Machine \"recovery ale,\" which will be marketed as a sports drink later this year, if funding allows. Researchers say drinking beer after working out has some advantages, but there are big caveats. Photo: Courtesy of VAMPT\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/05/285693136/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/5/2014)\u003c/p>\n\u003cp>There may be some good news brewing for fitness and beer enthusiasts: Somewhere in the north, a Canadian beverage company has concocted a low-alcohol, protein-packed \"fit beer\" that is expected to be marketed as a sports drink later this year, if funding allows.\u003c/p>\n\u003cp>The so-called \u003ca href=\"http://www.leanmachinecanada.com/\">Lean Machine\u003c/a> \"recovery ale,\" created by a team of food scientists at Vampt, touts itself as a healthy alternative to traditional ales, with only 77 calories and 0.5 percent alcohol by volume. And it's supposedly enriched with nutrients, antioxidants and electrolytes to help replenish the body after a good workout.\u003c/p>\n\u003cp>The idea, says Vampt founder Ian Toews, is to create a beverage that aligns with the active lifestyles of young beer lovers, while promoting responsible drinking.\u003c/p>\n\u003cp>\"We just thought that maybe we could do something that would support a drinker, make it still socially fun, and help them accomplish what needs to be accomplished after an aggressive workout,\" he says.\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>We wondered what science had to say about this seemingly contradictory, but nonetheless appealing, pairing. Can beer really join the ranks of Gatorade and Powerade to become the next go-to sports drink?\u003c/p>\n\u003cp>Turns out, the idea isn't as farfetched as it might seem.\u003c/p>\n\u003cp>You see, when we exercise, our body gets sapped of some key components\u003cstrong>.\u003c/strong> We lose fluid and electrolytes through sweat as the body tries to cool down. We also draw down our small stores of carbohydrates and proteins as we put our muscles to work. By the end of the workout, our body needs to get all those things back to recover.\u003c/p>\n\u003cp>This is where sports drinks come in. They're full of carbs, sodium and all sorts of nutrients to keep our bodies hydrated and energized during and after exercise. And beer may be able to do that, too — if formulated the right way, says \u003ca href=\"http://www.griffith.edu.au/health/school-public-health/staff/dr-ben-desbrow\">Ben Desbrow\u003c/a>, a sports nutritionist at Griffith University in Australia.\u003c/p>\n\u003cp>Beer itself contains a small amount of carbohydrates and electrolytes, he says. It's not enough to do your body any good after exercise, but researchers like Desbrow have been experimenting with ways to reformulate beer so that it'll have the properties of a sports drink without the dehydrating effects of alcohol.\u003c/p>\n\u003cp>In a \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/23690556\">study\u003c/a> published last December in the\u003cem> \u003c/em>\u003cem>International Journal of Sports Nutrition and Exercise Metabolism\u003c/em>, he and his colleagues found that beer's dehydrating effect can be weakened by changing its electrolyte content — a good first step into turning ale into a sports beverage.\u003c/p>\n\u003cp>By lowering the level of alcohol by volume to 2.3 percent and adding salt, they found that the manipulated beer actually hydrated their sample of athletes better than traditional ale.\u003c/p>\n\u003cp>Plus, he adds, since beer is plant based – the key ingredients, aside from water, are barley, hops, and yeast – it contains a whole range of naturally occurring nutrients that manufactured sports drinks don't have.\u003c/p>\n\u003cp>\"A properly formulated beer beverage is likely to do you no more harm than you are likely to get from a sports drink,\" Desbrow says. \"In fact, it probably is likely to do you more good, because it's got a lot of these sort of natural compounds, like polyphenols, that are actually good for your health.\"\u003c/p>\n\u003cp>He's talking about compounds found in plants that are believed to have anti-inflammatory and antioxidative effects. A 2011 \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/21659904\">study\u003c/a> in Germany suggested that polyphenols in beer may be especially useful for those who go through prolonged strenuous exercise, which tends to lower the body's immune function.\u003c/p>\n\u003cp>In the study, those who were given nonalcoholic beer every day for three weeks before and two weeks after a marathon reported fewer incidences of upper respiratory tract infections and were up to three times less susceptible to the common cold.\u003c/p>\n\u003cp>So that's the good news. The caveat is that for beer to be a good sports drink, you'll have to lose most of the alcohol. And the reasons go beyond just dehydration.\u003c/p>\n\u003cp>For one, excessive amounts of alcohol can impair protein synthesis, the process by which your muscles repair themselves after exercise, according to a \u003ca href=\"http://www.plosone.org/article/info%3Adoi%2F10.1371%2Fjournal.pone.0088384\">study\u003c/a> published last month in \u003cem>PLoS One.\u003c/em>\u003c/p>\n\u003cp>\"It impairs some of what we call the protein signaling molecules in the body. These are the traffic lights that turn on protein synthesis,\" says \u003ca href=\"http://www.ljmu.ac.uk/sps/127448.htm\">John Hawley\u003c/a>, an exercise and nutrition researcher at Australian Catholic University, who led the study. \"[Alcohol] dims the traffic light signals. So ultimately, that whole muscle protein synthesis is slowed down.\"\u003c/p>\n\u003cp>His study found that when athletes binged on alcohol after an intensive strength-training workout, their protein synthesis decreased by nearly 40 percent.\u003c/p>\n\u003cp>Now, the athletes in Hawley's study did \u003cem>a lot\u003c/em> of drinking: They consumed roughly eight shots of vodka mixed with orange juice over a three-hour period. Hawley says it's not clear how more moderate drinking affects the recovery process, but \"my guess is that any alcohol impedes it a little bit.\"\u003c/p>\n\u003cp>So how will a low-alcohol beer like Vampt's Lean Machine ale fare in the market? Hawley notes that consumers haven't always embraced drinks that mimic alcoholic favorites without the buzz. In the 1970s, he says, a whiskey-like, non-alcoholic beverage called \u003ca href=\"http://www.youtube.com/watch?v=ylH43Tcaj60\">Claytons\u003c/a> hit the shelves in New Zealand.\u003c/p>\n\u003cp>\"It lasted on the market three years,\" Hawley says. \"So there's your answer to that.\"\u003c/p>\n\u003cp>But Vampt's Toews says he's not too worried. His company is in the midst of consumer taste tests for its recovery ale in Canada, and \"Canadians know what a good beer is,\" he says. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/78863/beer-as-a-post-workout-recovery-drink-not-as-crazy-as-it-sounds",
"authors": [
"byline_bayareabites_78863"
],
"categories": [
"bayareabites_301",
"bayareabites_1245",
"bayareabites_1846",
"bayareabites_10916",
"bayareabites_4"
],
"tags": [
"bayareabites_14753",
"bayareabites_449",
"bayareabites_14756"
],
"featImg": "bayareabites_78867",
"label": "bayareabites"
},
"bayareabites_78491": {
"type": "posts",
"id": "bayareabites_78491",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "78491",
"score": null,
"sort": [
1393091090000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1393091090,
"format": "aside",
"disqusTitle": "Alcoholics Learn to Make Their Own Beer in Canadian Program",
"title": "Alcoholics Learn to Make Their Own Beer in Canadian Program",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "78491 http://blogs.kqed.org/bayareabites/?p=78491",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/02/22/alcoholics-learn-to-make-their-own-beer-in-canadian-program/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 536,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 15
},
"modified": 1393091143,
"excerpt": "In a twist on the old \"teach a man to fish\" adage, a Vancouver group teaches inveterate alcoholics to brew their own booze. The goal? Keeping them from drinking unsafe liquids that contain alcohol.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In a twist on the old "teach a man to fish" adage, a Vancouver group teaches inveterate alcoholics to brew their own booze. The goal? Keeping them from drinking unsafe liquids that contain alcohol.",
"title": "Alcoholics Learn to Make Their Own Beer in Canadian Program | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Alcoholics Learn to Make Their Own Beer in Canadian Program",
"datePublished": "2014-02-22T09:44:50-08:00",
"dateModified": "2014-02-22T09:45:43-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "alcoholics-learn-to-make-their-own-beer-in-canadian-program",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=280885577&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Bill Chappell",
"nprStoryDate": "Fri, 21 Feb 2014 18:38:00 -0500",
"nprLastModifiedDate": "Fri, 21 Feb 2014 19:59:20 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program?ft=3&f=280885577",
"nprStoryId": "280885577",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 21 Feb 2014 19:59:00 -0500",
"path": "/bayareabites/78491/alcoholics-learn-to-make-their-own-beer-in-canadian-program",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78492\" class=\"wp-caption aligncenter\" style=\"max-width: 444px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/beer-e4efd297e1abf1f2bbc52351c9f96cb8ba13c419.jpg\" alt=\"Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\" width=\"444\" height=\"333\" class=\"size-full wp-image-78492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tyler BigChild, a board member of Vancouver's Drug Users Resource Center, is also part of its Brew Co-Op. The group teaches alcoholics how to make beer and wine, in the hopes that they'll stop risky behavior such as drinking rubbing alcohol. Photo: Portland Hotel Society\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\" target=\"_blank\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/21/280885577/alcoholics-learn-to-make-their-own-beer-in-canadian-program\" target=\"_blank\">The Two-Way at NPR\u003c/a> (2/22/2014)\u003c/p>\n\u003cp>Call it a new twist on the old \"teach a man to fish\" adage. A group in Vancouver, British Columbia, is teaching inveterate alcoholics to brew their own beer and make their own wine, in an attempt to keep them from drinking unsafe liquids to get an alcoholic high.\u003c/p>\n\u003cp>The project is the work of the \u003ca href=\"http://portlandhotelsociety.tumblr.com/\">Portland Hotel Society\u003c/a>, which works to help people who suffer from mental illness and addictions in downtown Vancouver. News of the beer and wine project is spreading weeks after the publicly funded group's Drug Users Resource Center unveiled a coin-operated machine that \u003ca href=\"http://bc.ctvnews.ca/canada-s-first-crack-pipe-vending-machines-come-to-vancouver-1.1676803\">dispenses crack pipes for 25 cents\u003c/a>.\u003c/p>\n\u003cp>The Portland Hotel Society's leaders say they want to provide safe alternatives to people who might otherwise be forced into risky and unsafe behavior — everything from shoplifting booze to drinking any substance they can find that contains alcohol.\u003c/p>\n\u003cp>\"Obviously, we'd rather they didn't drink,\" the society's executive director, Mark Townsend, tells the \u003ca href=\"http://www.vancouversun.com/health/Vancouver+program+teaches+alcoholics+make+booze/9527571/story.html\">Vancouver Sun\u003c/a>. \"But if they do, we'd rather they didn't drink hand sanitizer.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brewing program, which began about six months ago, requires participants to make several commitments in exchange for about five liters of home-brewed beer. Townsend says that in addition, they also get a sense of pride and achievement in making their own beer.\u003c/p>\n\u003cp>The brewers each pitch in $10 and work in groups of four to produce beer or wine in a style of their choosing — this week, they were making Dutch lager and a honey lager; a chardonnay was to be uncorked Friday, reports Canada's \u003ca href=\"http://news.nationalpost.com/2014/02/19/vancouver-drug-centre-teaching-alcoholics-to-brew-their-own-beer-so-theyll-stop-drinking-mouthwash\">National Post\u003c/a>. During the process, they're supervised by a brewmaster.\u003c/p>\n\u003cp>The participants must also attend the regular Friday-night meetings of the \"Drinker's Lounge,\" a support group that also includes an alcohol-swapping program that Townsend compares to a gun amnesty system. Members can bring containers of rubbing alcohol, for instance, and exchange them for regular drinks.\u003c/p>\n\u003cp>\"We're just trying to do what we can with no resources to make them a bit safer, make our community a bit safer, hopefully keep them alive for another day,\" Townsend told the \u003cem>Sun,\u003c/em> \"and with a possibility of not drinking in the way they do.\"\u003c/p>\n\u003cp>The brew-your-own program has been a hit. One participant tells the \u003cem>National Post\u003c/em> that it's \"more economically viable than buying it at a liquor store.\"\u003c/p>\n\u003cp>Soon the program will move past the brewing kits it's been getting from a home-brew supply store nearby, and make the beer from scratch. And the folks at the Portland Hotel Society say the brewing program is growing.\u003c/p>\n\u003cp>\"As the drinking community becomes aware of what we're doing, we're obviously having to expand the program,\" Drug Users Resource Center Director Kailin See tells the \u003cem>National Post.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/78491/alcoholics-learn-to-make-their-own-beer-in-canadian-program",
"authors": [
"byline_bayareabites_78491"
],
"categories": [
"bayareabites_301",
"bayareabites_2638",
"bayareabites_1245",
"bayareabites_10916"
],
"tags": [
"bayareabites_11015",
"bayareabites_14753",
"bayareabites_590",
"bayareabites_11161",
"bayareabites_11465"
],
"featImg": "bayareabites_78492",
"label": "bayareabites"
},
"bayareabites_78436": {
"type": "posts",
"id": "bayareabites_78436",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "78436",
"score": null,
"sort": [
1392935439000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1392935439,
"format": "aside",
"disqusTitle": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
"title": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "78436 http://blogs.kqed.org/bayareabites/?p=78436",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/02/20/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 817,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1392935439,
"excerpt": "Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Several brewers near Petaluma make beer with Russian River water, which officials say could run out by summer. That could force some to use well water heavy in minerals that might affect beer flavor.",
"title": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "California Brewers Fear Drought Could Leave Bad Taste in Your Beer",
"datePublished": "2014-02-20T14:30:39-08:00",
"dateModified": "2014-02-20T14:30:39-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "california-brewers-fear-drought-could-leave-bad-taste-in-your-beer",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=279627234&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Alastair Bland",
"nprStoryDate": "Wed, 19 Feb 2014 11:00:00 -0500",
"nprLastModifiedDate": "Thu, 20 Feb 2014 12:38:15 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer?ft=3&f=279627234",
"nprStoryId": "279627234",
"nprRetrievedStory": "1",
"path": "/bayareabites/78436/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78437\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/sucks-6-pack_wide-225196aa3ae3639dfbfc1807420569463a3325c2.jpe\" alt=\"Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\" width=\"1671\" height=\"941\" class=\"size-full wp-image-78437\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lagunitas Brewing Company's owners are nervous that the Russian River water they currently use to make beer could run out in the drought that's hammering California. Photo: Courtesy of Lagunitas Brewing Company\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/19/279627234/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/20/2014)\u003c/p>\n\u003cp>Brewers around the country boast that their \"pure\" local water is the key to their beers' unique flavor. Coors credits the trout streams of the Rockies. \u003ca href=\"http://olympia-beer.com/\" target=\"_blank\">Olympia Beer's\u003c/a> slogan is, \"It's the water.\" \u003ca href=\"http://coldspringbrewery.com/\">Cold Spring Brewing Co.\u003c/a>, in Minnesota, is named for a nearby natural spring.\u003c/p>\n\u003cp>In California's Sonoma County, Lagunitas Brewing Company, founded in 1993, has grown into one of the largest craft breweries in the nation. Like several other smaller local breweries, Lagunitas makes its beer with water from the \u003ca href=\"http://russianriverkeeper.drupalgardens.com/content/about-russian-river\">Russian River\u003c/a>, a 110-mile waterway that provides drinking water for more than half a million people.\u003c/p>\n\u003cp>But in the wake of 2013, the driest year ever recorded in California, Lagunitas' owners say they're nervous about shortages that could mean a switch from the river water to not-as-tasty well water.\u003c/p>\n\u003cp>\"If [the county] shifts us over to groundwater, we'd have to sacrifice our nice water supply — that unique, signature, clean Russian River water,\" says Jeremy Marshall, head brewer at Lagunitas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem with groundwater, he says, is that it's heavy in minerals that don't go well with beer.\u003c/p>\n\u003cp>\"It would be like brewing with Alka-Seltzer,\" Marshall says.\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.scwa.ca.gov/management/\">Jay Jasperse\u003c/a>, chief engineer with the Sonoma County Water Agency, the local well water is, in general, palatable. \"But in some [of the region's wells] there are taste and odor issues,\" he says. \"You have high nitrate concentrations in places, from agricultural industries, and iron and manganese.\"\u003c/p>\n\u003cp>Marshall says any off-flavors in the well water might not show through in a malty, bitter beer. However, the minerals could coax undesirable flavors from grainy and hoppy styles.\u003c/p>\n\u003cp>\"A beer that might normally taste crisp and refreshing could have an astringent taste — kind of planky, like Popsicle stick,\" Marshall says.\u003c/p>\n\u003cp>But Lagunitas fans needn't fret — yet — over planky beer. The company is in the midst of opening a\u003cstrong> \u003c/strong>new facility in Chicago, and Marshall says brewing could be entirely shifted to this location — at least for a while — if the water supply in Petaluma changes.\u003c/p>\n\u003cp>The Petaluma brewery, Marshall says, may also install a reverse osmosis system to handle any unsavory groundwater. The process forces water through a filtration membrane.\u003c/p>\n\u003cp>But the technology has its downsides. For one thing, it's wasteful: Of the water that goes in, only about 70 percent comes out in usable form. The rest contains concentrated levels of the undesired compounds and must be discarded.\u003c/p>\n\u003cp>Moreover, the water produced by reverse osmosis may even be too pure.\u003c/p>\n\u003cp>\"It's just H20 molecules,\" says Mitch Steele, brewmaster at Stone Brewing near San Diego, which uses it for some of its water supply. Steele says such water must be refortified with minerals before it can be used for brewing.\u003c/p>\n\u003cp>Marshall of Lagunitas says he has already had the brewery's existing water supply analyzed and, if he needs to use reverse osmosis, will \"basically rebuild the Russian River water by adding certain minerals back.\"\u003c/p>\n\u003cp>While Lagunitas is working on contingency plans, other breweries may not be as equipped or prepared should well water become a reality for the region's industries and residents.\u003c/p>\n\u003cp>Bear Republic Brewing Company is located about 30 miles north of Petaluma in the city of Healdsburg. The brewery receives its water from the Russian River, just like Lagunitas.\u003c/p>\n\u003cp>\"We don't have the option to switch to another supply,\" says Clay Grosskopf, Bear Republic's marketing manager. \"That would be an interesting curve ball for us to deal with.\"\u003c/p>\n\u003cp>Heavy rains \u003ca href=\"http://blogs.kqed.org/science/2014/02/05/despite-recent-rain-drought-fears-escalate-3/\">fell\u003c/a> last week, but the downpour has not offset the effects of the driest year in state history. Reservoirs remain at critically low levels, and rivers flows are likely to plummet again.\u003c/p>\n\u003cp>A major source of the Russian River is Lake Mendocino, and officials have warned that this reservoir could all but disappear this summer if the months remaining of spring produce little or no more heavy rainfall. \"We're having some serious issues with Lake Mendocino in ensuring that it has a sustainable water supply through the summer,\" says Jasperse.\u003c/p>\n\u003cp>If 2014 is exceptionally dry, water rationing will likely be enforced, though he isn't sure how this will affect local breweries, Jasperse adds.\u003c/p>\n\u003cp>Marshall says he is watching the weather forecasts, and he notes that his region's water resources have historically been generous to farmers, ranchers and urban residents.\u003c/p>\n\u003cp>\"This green area provides us and the people who live here with this delicious, clean water,\" he says. \"But we've been taking it for granted all along.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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/78436/california-brewers-fear-drought-could-leave-bad-taste-in-your-beer",
"authors": [
"byline_bayareabites_78436"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_1962",
"bayareabites_10916",
"bayareabites_60"
],
"tags": [
"bayareabites_13094",
"bayareabites_14753",
"bayareabites_11813",
"bayareabites_10076",
"bayareabites_10624",
"bayareabites_10921",
"bayareabites_1344"
],
"featImg": "bayareabites_78439",
"label": "bayareabites"
},
"bayareabites_76391": {
"type": "posts",
"id": "bayareabites_76391",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76391",
"score": null,
"sort": [
1392130818000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1392130818,
"format": "aside",
"disqusTitle": "A Nod To British Beer Traditions: Freewheel Brewing Company",
"title": "A Nod To British Beer Traditions: Freewheel Brewing Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[youtube //www.youtube.com/watch?v=TVtqwWGguFk]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh/KQED\u003c/em>\u003c/p>\n\u003cp>Tucked away in a small shopping complex on the outskirts of Redwood City, \u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">Freewheel Brewing Company\u003c/a> serves up a local version of English \"\u003ca href=\"http://www.camra.org.uk/\" target=\"_blank\">real ale\u003c/a>.\" This term refers to unpasteurized, naturally carbonated beer that's been \"\u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">cask-conditioned\u003c/a>\": the brewer's yeast hasn't been filtered out and continues to ferment the beer as it awaits to be hand-pumped from its storage container; other beers obtain carbonation from carbon dioxide or nitrogen that's been added into pressurized kegs. This process produces a smooth beer with a lower overall alcohol content that's easy to drink on its own or paired up with pub fare.\u003c/p>\n\u003cfigure id=\"attachment_76532\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm.jpg\">\u003cimg class=\"size-thumbnail wp-image-76532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm-190x190.jpg\" alt=\"Malcolm McGinnis\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>Freewheel Brewing Company's brewmaster and co-founder, Malcolm McGinnis, is featured in the above video I produced for KQED Science: \"\u003ca href=\"http://blogs.kqed.org/science/video/science-of-beer-tapping-the-power-of-brewers-yeast/\" target=\"_blank\">Science of Beer: Tapping the Power of Brewer's Yeast\u003c/a>.\" He took a break from his brewing duties to discuss how and why he makes traditional-style beers for Bay Area beer connoisseurs.\u003c/p>\n\u003cp>\u003cstrong>How did you get involved with beer making?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Believe it or not, I brewed my first batch of beer with my best friend when we were about 16 years old. Of course, it was horrible and bottles exploded, but it was a fun start that still makes me smile. Years later, when I was finishing graduate school (Ph.D. in biochemistry), I started homebrewing more properly when a friend told me that he was brewing his own beer. That intrigued me -- along with the fact that my graduate advisor had made a comment that, \"Every biochemist worth his salt should brew his own beer at least once,\" made me think this was something that I should try. Pretty quickly, I fell in love with the process, the smells and the final product. I stuck with it for many years until our second child was born and I just didn't have time anymore. At that point, I took off a good 10 years or so from brewing and during that time I continued to work in my chosen scientific field of genetic matching for bone marrow transplantation. My friend Pete Krausa (who is one of the four partners in Freewheel) and I had started and built a company where we designed and manufactured test kits for use in transplantation matching which we eventually sold. After that, I took a little time off and eventually started thinking about brewing professionally. One thing led to another and eventually Larry Bucka and Gary Waymire came on board as partners and we started Freewheel Brewing.\u003c/p>\n\u003cfigure id=\"attachment_76529\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops.jpg\">\u003cimg class=\"size-thumbnail wp-image-76529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops-190x190.jpg\" alt=\"Hops\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hops\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you produce English-style ale? \u003c/strong>\u003c/p>\n\u003cp>The short answer is because we all love that style. The longer answer is that this was actually the end result of a series of business decisions. When we were trying to decide what kind of beer we wanted to make, we approached it from a business perspective and asked, \"How do you distinguish yourself as a new brewery?\" There is no shortage of fantastic West Coast IPAs and other big, hoppy, high ABV [alcohol by volume] beers that are so popular these days. A couple of years ago, we had been hearing rumors of a resurgence of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/19/local-brewers-bet-on-low-alcohol-session-beers/\">session beers\u003c/a>\" which are easy-drinking, lower ABV beers and this seemed like an interesting direction to consider. Next, when you start to think of the most iconic session beers, you quickly get to an English Bitter and the best way to serve that beer is from a hand pump out of a cask. And that's basically how we decided that we would commit to making cask-conditioned, English-style ales.\u003c/p>\n\u003cp>\u003cstrong>Who are your English partners and how did you forge a relationship with them? \u003c/strong>\u003c/p>\n\u003cp>Our collaborators are \u003ca href=\"http://www.green-jack.com/\" target=\"_blank\">Green Jack Brewery\u003c/a> in Suffolk and \u003ca href=\"http://ironbridgebrewery.co.uk/blog/\" target=\"_blank\">Ironbridge Brewery\u003c/a> in Shropshire. In 2010, two of us took a great trip around England to meet with half a dozen small award-winning breweries that we had read about online and with whom we eventually made email contact. We realized that there was very little tradition of cask ales in this country so in order to do it properly, we decided to find some great English partners. As it turned out, these breweries were intrigued with the idea of a California partner and we were very fortunate to be able to establish good working relationships with them.\u003c/p>\n\u003cfigure id=\"attachment_76533\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\">\u003cimg class=\"size-full wp-image-76533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\" alt=\"Freewheel Brewery\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED Science Multimedia Producer Josh Cassidy films Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What makes English-style ale different than American ale?\u003c/strong>\u003c/p>\n\u003cp>There are several key differences between our English-style ales and many American ales. First is the grain that we use. The barley that we use is a very traditional English variety known as Maris Otter. It is imported from England and has a very distinctive characteristic that many would describe as \"bready\" or \"biscuity.\" It's a little difficult to describe but when you taste a beer brewed with this barley, it is a real treat.\u003c/p>\n\u003cfigure id=\"attachment_76561\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt.jpg\">\u003cimg class=\"size-thumbnail wp-image-76561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt-190x190.jpg\" alt=\"Malt\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malt\u003c/figcaption>\u003c/figure>\n\u003cp>Another difference is the yeast. We use two yeast strains that are straight from English brewers which are very unique and that are perfectly suited to our brewery which was designed and built in England. They are known as \"top-cropping\" which means that they float on the surface of the fermenting beer and can be harvested or skimmed to be used in subsequent batches of beer. In the U.S., most yeast strains are \"bottom croppers\" and are harvested from the bottom of the fermenters which have a slightly different design geometry than we have. Many beer drinkers don't realize the impact that a yeast strain can have on the final flavor and it turns out that our yeast can impart some interesting characteristics that can be described as floral or or even fruity in nature. These are subtle flavors and are important and more noticeable in some of our lighter beers such as our Pale Ale and Ordinary Bitter.\u003c/p>\n\u003cp>Our yeast is best cropped from the top of the fermented beer and this requires a fermenting container that allows access from the top. Since our equipment was fabricated by an English brewery designer (Vincent Johnson), he made sure to give us this option.\u003c/p>\n\u003cfigure id=\"attachment_76524\" class=\"wp-caption alignright\" style=\"max-width: 162px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical.jpg\">\u003cimg class=\"size-medium wp-image-76524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical-162x290.jpg\" alt=\"Freewheel Brewery's Ordinary Bitter\" width=\"162\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freewheel Brewery's Ordinary Bitter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some distinguishing characteristics of cask-conditioned ale?\u003c/strong>\u003c/p>\n\u003cp>Cask conditioning is a centuries-old process that results in carbonation of the finished beer. In effect, the container from which the beer is served (the cask) is where the final, or secondary, stage of fermentation occurs. The majority of fermentation, the primary stage, takes place in large tanks (1000 liters in our brewery) and most of the sugar from the brewing process is converted into alcohol by the yeast. We stop the fermentation before all of the sugar is used up and transfer it to casks which in our case are either \"firkins\" (9 UK gallons = 10.8 US gallons) or \"pins\" (4.5 UK gallons = 5.4 US gallons). When the almost-finished beer is added to these casks, they are sealed and the final stage of fermentation is allowed to occur which results in a small amount of additional alcohol being produced, along with some carbon dioxide which has nowhere to go except into solution as carbonation. The final result is a lower level of carbonation relative to most non-cask beers, which are force-carbonated and tend to have a more \"fizzy\" character. One isn't necessarily better than the other, they're just different and typical of their respective styles.\u003c/p>\n\u003cp>Smoother carbonation can lead to more nuanced flavors because of the reduced carbonation \"bite.\" It should also be served in the 50-55 degree temperature range which allows the flavors to express themselves more fully than when served at 40 degrees or lower. Also, our styles are lower in alcohol so they are easier to drink without feeling the effects of the alcohol quite as much. (For additional facts, check out \u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">their FAQ\u003c/a> on their website.)\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"76526,76530,76563\"]\u003c/p>\n\u003cp>\u003cstrong>Which ales do you always have on tap, if any?\u003c/strong>\u003c/p>\n\u003cp>We always have the Ordinary Bitter, Stout and English IPA. We once ran out of stout and there was a minor revolt at the bar. Apart from those three, we always have one of a couple of pale ales and a copper-colored beer such as our Amber or Special Bitter. We also try to have a \"guest beer\" or two as well which tend to be keg beers served with higher carbonation and at lower temperature. With these, we try to round out the options for beer drinkers that aren't necessarily 100% dedicated to cask ales. We also have a selection of wines plus a hard cider on tap for those who don't drink beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\">\u003cimg class=\"alignnone size-full wp-image-76549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\" alt=\"Customers at Freewheel Brewing Co.\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What’s the general reaction been from your customers?\u003c/strong>\u003c/p>\n\u003cp>Our fans who already knew about cask ale were thrilled to have a local pub brewing and serving this style of beer. We get an especially good reaction from people who have lived in England for any period of time because this style is so familiar and comforting to them. We've even had people come in who personally know our collaborators or their beers so that's really nice. For people that were new to cask ales, we have generally had a good response as they've come to appreciate how unique this style is relative to most other craft beers. The combination of lower alcohol, smoother carbonation and easier drinking seems to hit the spot as a change of pace for some beer fans.\u003c/p>\n\u003cp>\u003cstrong>Are there many producers in the Bay Area and/or U.S.?\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, the first brewery to fully embrace and produce cask ales was Dave McLean's \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia\u003c/a> in San Francisco. He really set the standard for this style [here]. Other breweries that I'm aware of that also produce cask ales include \u003ca href=\"http://www.moonlightbrewing.com/\" target=\"_blank\">Moonlight Brewery\u003c/a>, \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's\u003c/a> and \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, but I'm sure that there are others. There is also a brewery in Oakridge, Oregon called \u003ca href=\"http://www.brewersunion.com/\" target=\"_blank\">Brewers Union Local 180\u003c/a> that specializes in English-style cask ales. Across the country, there are many breweries that produce casks, but I'm not aware of any that are 100% committed to the style.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\">\u003cimg class=\"alignnone size-full wp-image-76538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\" alt=\"Freewheel Brewery Motto\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is the scope of distribution of your beer?\u003c/strong>\u003c/p>\n\u003cp>Currently, we have our casks in about 10 bars and restaurants in the Bay Area. We have just started to promote our beer for sale outside our pub so we are just getting started, but we hope that will grow fairly quickly. We also have plans to look into packaging in cans or bottle down the road while trying to simulate the same qualities as out of a cask in the pub.\u003c/p>\n\u003cp>\u003cstrong>And Freewheel isn't just about beer; there's also a pretty tasty menu of food folks can choose from.\u003c/strong>\u003c/p>\n\u003cp>Our original head chef, Matt Hunter, who is now in the process of starting his own East Bay brewery, was instrumental in creating our food menu. We describe it as \"English pub-inspired but with a California twist\" because of the locally-sourced ingredients. Our most popular items are fish and chips, cheeseburgers, pulled pork sandwiches, soups, sausage sampler and homemade crisps (potato chips).\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"76536,76537,76534\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">\u003cstrong>Freewheel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/A9xRew\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3736 Florence Street\u003cbr>\nRedwood City, CA\u003cbr>\nPhone: 650-365-2337\u003cbr>\n\u003cstrong>HOURS:\u003c/strong>\u003cbr>\nMon 4pm-9pm\u003cbr>\nTue-Wed 11:30am-9pm\u003cbr>\nThu-Sat 11:30am-11pm\u003cbr>\nSun 4pm-8pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Freewheel-Brewing-Company/147505355281208\" target=\"_blank\">Freewheel Brewing Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/freewheelbrew\" target=\"_blank\">@FreewheelBrew\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "76391 http://blogs.kqed.org/bayareabites/?p=76391",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/02/11/a-nod-to-british-beer-traditions-freewheel-brewing-company/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1943,
"hasGoogleForm": false,
"hasGallery": true,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 35
},
"modified": 1392155575,
"excerpt": "Tucked away in a small shopping complex on the outskirts of Redwood City, Freewheel Brewing Company serves up a local version of a English-style \"real ale\" made with traditional methods. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Tucked away in a small shopping complex on the outskirts of Redwood City, Freewheel Brewing Company serves up a local version of a English-style "real ale" made with traditional methods. ",
"title": "A Nod To British Beer Traditions: Freewheel Brewing Company | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Nod To British Beer Traditions: Freewheel Brewing Company",
"datePublished": "2014-02-11T07:00:18-08:00",
"dateModified": "2014-02-11T13:52:55-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-nod-to-british-beer-traditions-freewheel-brewing-company",
"status": "publish",
"path": "/bayareabites/76391/a-nod-to-british-beer-traditions-freewheel-brewing-company",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/TVtqwWGguFk'\n title='//www.youtube.com/embed/TVtqwWGguFk'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh/KQED\u003c/em>\u003c/p>\n\u003cp>Tucked away in a small shopping complex on the outskirts of Redwood City, \u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">Freewheel Brewing Company\u003c/a> serves up a local version of English \"\u003ca href=\"http://www.camra.org.uk/\" target=\"_blank\">real ale\u003c/a>.\" This term refers to unpasteurized, naturally carbonated beer that's been \"\u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">cask-conditioned\u003c/a>\": the brewer's yeast hasn't been filtered out and continues to ferment the beer as it awaits to be hand-pumped from its storage container; other beers obtain carbonation from carbon dioxide or nitrogen that's been added into pressurized kegs. This process produces a smooth beer with a lower overall alcohol content that's easy to drink on its own or paired up with pub fare.\u003c/p>\n\u003cfigure id=\"attachment_76532\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm.jpg\">\u003cimg class=\"size-thumbnail wp-image-76532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malcolm-190x190.jpg\" alt=\"Malcolm McGinnis\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>Freewheel Brewing Company's brewmaster and co-founder, Malcolm McGinnis, is featured in the above video I produced for KQED Science: \"\u003ca href=\"http://blogs.kqed.org/science/video/science-of-beer-tapping-the-power-of-brewers-yeast/\" target=\"_blank\">Science of Beer: Tapping the Power of Brewer's Yeast\u003c/a>.\" He took a break from his brewing duties to discuss how and why he makes traditional-style beers for Bay Area beer connoisseurs.\u003c/p>\n\u003cp>\u003cstrong>How did you get involved with beer making?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Believe it or not, I brewed my first batch of beer with my best friend when we were about 16 years old. Of course, it was horrible and bottles exploded, but it was a fun start that still makes me smile. Years later, when I was finishing graduate school (Ph.D. in biochemistry), I started homebrewing more properly when a friend told me that he was brewing his own beer. That intrigued me -- along with the fact that my graduate advisor had made a comment that, \"Every biochemist worth his salt should brew his own beer at least once,\" made me think this was something that I should try. Pretty quickly, I fell in love with the process, the smells and the final product. I stuck with it for many years until our second child was born and I just didn't have time anymore. At that point, I took off a good 10 years or so from brewing and during that time I continued to work in my chosen scientific field of genetic matching for bone marrow transplantation. My friend Pete Krausa (who is one of the four partners in Freewheel) and I had started and built a company where we designed and manufactured test kits for use in transplantation matching which we eventually sold. After that, I took a little time off and eventually started thinking about brewing professionally. One thing led to another and eventually Larry Bucka and Gary Waymire came on board as partners and we started Freewheel Brewing.\u003c/p>\n\u003cfigure id=\"attachment_76529\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops.jpg\">\u003cimg class=\"size-thumbnail wp-image-76529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Hops-190x190.jpg\" alt=\"Hops\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hops\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Why do you produce English-style ale? \u003c/strong>\u003c/p>\n\u003cp>The short answer is because we all love that style. The longer answer is that this was actually the end result of a series of business decisions. When we were trying to decide what kind of beer we wanted to make, we approached it from a business perspective and asked, \"How do you distinguish yourself as a new brewery?\" There is no shortage of fantastic West Coast IPAs and other big, hoppy, high ABV [alcohol by volume] beers that are so popular these days. A couple of years ago, we had been hearing rumors of a resurgence of \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/19/local-brewers-bet-on-low-alcohol-session-beers/\">session beers\u003c/a>\" which are easy-drinking, lower ABV beers and this seemed like an interesting direction to consider. Next, when you start to think of the most iconic session beers, you quickly get to an English Bitter and the best way to serve that beer is from a hand pump out of a cask. And that's basically how we decided that we would commit to making cask-conditioned, English-style ales.\u003c/p>\n\u003cp>\u003cstrong>Who are your English partners and how did you forge a relationship with them? \u003c/strong>\u003c/p>\n\u003cp>Our collaborators are \u003ca href=\"http://www.green-jack.com/\" target=\"_blank\">Green Jack Brewery\u003c/a> in Suffolk and \u003ca href=\"http://ironbridgebrewery.co.uk/blog/\" target=\"_blank\">Ironbridge Brewery\u003c/a> in Shropshire. In 2010, two of us took a great trip around England to meet with half a dozen small award-winning breweries that we had read about online and with whom we eventually made email contact. We realized that there was very little tradition of cask ales in this country so in order to do it properly, we decided to find some great English partners. As it turned out, these breweries were intrigued with the idea of a California partner and we were very fortunate to be able to establish good working relationships with them.\u003c/p>\n\u003cfigure id=\"attachment_76533\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\">\u003cimg class=\"size-full wp-image-76533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Mash.jpg\" alt=\"Freewheel Brewery\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED Science Multimedia Producer Josh Cassidy films Malcolm McGinnis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What makes English-style ale different than American ale?\u003c/strong>\u003c/p>\n\u003cp>There are several key differences between our English-style ales and many American ales. First is the grain that we use. The barley that we use is a very traditional English variety known as Maris Otter. It is imported from England and has a very distinctive characteristic that many would describe as \"bready\" or \"biscuity.\" It's a little difficult to describe but when you taste a beer brewed with this barley, it is a real treat.\u003c/p>\n\u003cfigure id=\"attachment_76561\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt.jpg\">\u003cimg class=\"size-thumbnail wp-image-76561\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Malt-190x190.jpg\" alt=\"Malt\" width=\"190\" height=\"190\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Malt\u003c/figcaption>\u003c/figure>\n\u003cp>Another difference is the yeast. We use two yeast strains that are straight from English brewers which are very unique and that are perfectly suited to our brewery which was designed and built in England. They are known as \"top-cropping\" which means that they float on the surface of the fermenting beer and can be harvested or skimmed to be used in subsequent batches of beer. In the U.S., most yeast strains are \"bottom croppers\" and are harvested from the bottom of the fermenters which have a slightly different design geometry than we have. Many beer drinkers don't realize the impact that a yeast strain can have on the final flavor and it turns out that our yeast can impart some interesting characteristics that can be described as floral or or even fruity in nature. These are subtle flavors and are important and more noticeable in some of our lighter beers such as our Pale Ale and Ordinary Bitter.\u003c/p>\n\u003cp>Our yeast is best cropped from the top of the fermented beer and this requires a fermenting container that allows access from the top. Since our equipment was fabricated by an English brewery designer (Vincent Johnson), he made sure to give us this option.\u003c/p>\n\u003cfigure id=\"attachment_76524\" class=\"wp-caption alignright\" style=\"max-width: 162px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical.jpg\">\u003cimg class=\"size-medium wp-image-76524\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Beer_Vertical-162x290.jpg\" alt=\"Freewheel Brewery's Ordinary Bitter\" width=\"162\" height=\"290\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freewheel Brewery's Ordinary Bitter\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What are some distinguishing characteristics of cask-conditioned ale?\u003c/strong>\u003c/p>\n\u003cp>Cask conditioning is a centuries-old process that results in carbonation of the finished beer. In effect, the container from which the beer is served (the cask) is where the final, or secondary, stage of fermentation occurs. The majority of fermentation, the primary stage, takes place in large tanks (1000 liters in our brewery) and most of the sugar from the brewing process is converted into alcohol by the yeast. We stop the fermentation before all of the sugar is used up and transfer it to casks which in our case are either \"firkins\" (9 UK gallons = 10.8 US gallons) or \"pins\" (4.5 UK gallons = 5.4 US gallons). When the almost-finished beer is added to these casks, they are sealed and the final stage of fermentation is allowed to occur which results in a small amount of additional alcohol being produced, along with some carbon dioxide which has nowhere to go except into solution as carbonation. The final result is a lower level of carbonation relative to most non-cask beers, which are force-carbonated and tend to have a more \"fizzy\" character. One isn't necessarily better than the other, they're just different and typical of their respective styles.\u003c/p>\n\u003cp>Smoother carbonation can lead to more nuanced flavors because of the reduced carbonation \"bite.\" It should also be served in the 50-55 degree temperature range which allows the flavors to express themselves more fully than when served at 40 degrees or lower. Also, our styles are lower in alcohol so they are easier to drink without feeling the effects of the alcohol quite as much. (For additional facts, check out \u003ca href=\"http://www.freewheelbrewing.com/cask-conditioned.html\" target=\"_blank\">their FAQ\u003c/a> on their website.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "76526,76530,76563",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Which ales do you always have on tap, if any?\u003c/strong>\u003c/p>\n\u003cp>We always have the Ordinary Bitter, Stout and English IPA. We once ran out of stout and there was a minor revolt at the bar. Apart from those three, we always have one of a couple of pale ales and a copper-colored beer such as our Amber or Special Bitter. We also try to have a \"guest beer\" or two as well which tend to be keg beers served with higher carbonation and at lower temperature. With these, we try to round out the options for beer drinkers that aren't necessarily 100% dedicated to cask ales. We also have a selection of wines plus a hard cider on tap for those who don't drink beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\">\u003cimg class=\"alignnone size-full wp-image-76549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Customers.jpg\" alt=\"Customers at Freewheel Brewing Co.\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What’s the general reaction been from your customers?\u003c/strong>\u003c/p>\n\u003cp>Our fans who already knew about cask ale were thrilled to have a local pub brewing and serving this style of beer. We get an especially good reaction from people who have lived in England for any period of time because this style is so familiar and comforting to them. We've even had people come in who personally know our collaborators or their beers so that's really nice. For people that were new to cask ales, we have generally had a good response as they've come to appreciate how unique this style is relative to most other craft beers. The combination of lower alcohol, smoother carbonation and easier drinking seems to hit the spot as a change of pace for some beer fans.\u003c/p>\n\u003cp>\u003cstrong>Are there many producers in the Bay Area and/or U.S.?\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, the first brewery to fully embrace and produce cask ales was Dave McLean's \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Magnolia\u003c/a> in San Francisco. He really set the standard for this style [here]. Other breweries that I'm aware of that also produce cask ales include \u003ca href=\"http://www.moonlightbrewing.com/\" target=\"_blank\">Moonlight Brewery\u003c/a>, \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake's\u003c/a> and \u003ca href=\"http://bearrepublic.com/\" target=\"_blank\">Bear Republic\u003c/a>, but I'm sure that there are others. There is also a brewery in Oakridge, Oregon called \u003ca href=\"http://www.brewersunion.com/\" target=\"_blank\">Brewers Union Local 180\u003c/a> that specializes in English-style cask ales. Across the country, there are many breweries that produce casks, but I'm not aware of any that are 100% committed to the style.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\">\u003cimg class=\"alignnone size-full wp-image-76538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Working.jpg\" alt=\"Freewheel Brewery Motto\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What is the scope of distribution of your beer?\u003c/strong>\u003c/p>\n\u003cp>Currently, we have our casks in about 10 bars and restaurants in the Bay Area. We have just started to promote our beer for sale outside our pub so we are just getting started, but we hope that will grow fairly quickly. We also have plans to look into packaging in cans or bottle down the road while trying to simulate the same qualities as out of a cask in the pub.\u003c/p>\n\u003cp>\u003cstrong>And Freewheel isn't just about beer; there's also a pretty tasty menu of food folks can choose from.\u003c/strong>\u003c/p>\n\u003cp>Our original head chef, Matt Hunter, who is now in the process of starting his own East Bay brewery, was instrumental in creating our food menu. We describe it as \"English pub-inspired but with a California twist\" because of the locally-sourced ingredients. Our most popular items are fish and chips, cheeseburgers, pulled pork sandwiches, soups, sausage sampler and homemade crisps (potato chips).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "gallery",
"attributes": {
"named": {
"link": "file",
"ids": "76536,76537,76534",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freewheelbrewing.com/\" target=\"_blank\">\u003cstrong>Freewheel Brewing Company\u003c/strong>\u003c/a>\u003cbr>\nAddress: [\u003ca href=\"http://goo.gl/A9xRew\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3736 Florence Street\u003cbr>\nRedwood City, CA\u003cbr>\nPhone: 650-365-2337\u003cbr>\n\u003cstrong>HOURS:\u003c/strong>\u003cbr>\nMon 4pm-9pm\u003cbr>\nTue-Wed 11:30am-9pm\u003cbr>\nThu-Sat 11:30am-11pm\u003cbr>\nSun 4pm-8pm\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>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Freewheel-Brewing-Company/147505355281208\" target=\"_blank\">Freewheel Brewing Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/freewheelbrew\" target=\"_blank\">@FreewheelBrew\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76391/a-nod-to-british-beer-traditions-freewheel-brewing-company",
"authors": [
"2100"
],
"categories": [
"bayareabites_109",
"bayareabites_301",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_316"
],
"tags": [
"bayareabites_14753",
"bayareabites_12909",
"bayareabites_11160",
"bayareabites_12908",
"bayareabites_12907",
"bayareabites_826",
"bayareabites_11211"
],
"featImg": "bayareabites_76559",
"label": "bayareabites"
},
"bayareabites_77707": {
"type": "posts",
"id": "bayareabites_77707",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "77707",
"score": null,
"sort": [
1391621121000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1391621121,
"format": "aside",
"disqusTitle": "Electronic Tongues Are The Beer Snobs Of The Future",
"title": "Electronic Tongues Are The Beer Snobs Of The Future",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/simpsons_wallpaper_the-simpsons-wallpaper-futurama-homer-bender-beer-bar-1_wide-a2dc4bae9ad74b4d9c653ca9652a59942664eb79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/simpsons_wallpaper_the-simpsons-wallpaper-futurama-homer-bender-beer-bar-1_wide-a2dc4bae9ad74b4d9c653ca9652a59942664eb79-1024x575.jpg\" alt=\"Personally, we're most looking forward to having robot drinking buddies. Image: Bongo Entertainment, Inc\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Personally, we're most looking forward to having robot drinking buddies. Image: Bongo Entertainment, Inc\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/271555162/electronic-tongues-are-the-beer-snobs-of-the-future\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>If beer is the new wine, robots are the new beer snobs. Well, sort of.\u003c/p>\n\u003cp>Researchers in Barcelona have developed an electronic tongue that really knows the difference between a pilsner, a lager and a bock.\u003c/p>\n\u003cp>For now, it looks less like a slick, futuristic robot and more like a big clump of sensors. It's still a prototype, but its creators say it could one day replace human taste-testers.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814613006845\" target=\"_blank\">a study\u003c/a> published in the journal \u003cem>Food Chemistry\u003c/em>, the researchers found that the robo taste-tester can distinguish among different types of beer with 82 percent accuracy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://experts.scival.com/uabcei/expert.asp?n=Manuel+Del+Valle+Zafra&u_id=380\" target=\"_blank\">Manel del Valle\u003c/a>, one of the study's authors and a roboticist at the Autonomous University of Barcelona, says food and beverage manufacturers could use the technology for quality control.\u003c/p>\n\u003cp>\"The food industry needs to test lots of their products — and this is usually done by an expert,\" del Valle tells The Salt. \"But if you transfer this expertise to a robot, you can produce at night, you can produce on the weekends.\" And manufacturers wouldn't have to worry about having a taste-tester on hand at all times.\u003c/p>\n\u003cfigure id=\"attachment_77709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tongue_dip_custom-17a7625f4a3b3ef621bb66626d90f5bc1670db3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tongue_dip_custom-17a7625f4a3b3ef621bb66626d90f5bc1670db3c-1024x409.jpg\" alt=\"Robot beer party: The electronic tongue works by using its array of sensors to identify the chemical components in a solution. Researchers taught the tongue how to distinguish among five distinct beer types. Photos: Manel del Valle/Universitat Autonoma de Barcelona\" width=\"1024\" height=\"409\" class=\"size-large wp-image-77709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robot beer party: The electronic tongue works by using its array of sensors to identify the chemical components in a solution. Researchers taught the tongue how to distinguish among five distinct beer types. Photos: Manel del Valle/Universitat Autonoma de Barcelona\u003c/figcaption>\u003c/figure>\n\u003cp>So it seems these robo beer buffs are more likely to be sampling Bud Lights someday than craft brews.\u003c/p>\n\u003cp>The electronic tongue works by using its array of sensors to identify the chemical components in a solution, del Valle says. It then cross-checks what it finds with what it already knows about different beers.\u003c/p>\n\u003cp>The robot is best at discerning tastes it has already been trained to look for. For the purposes of their study, del Valle says, the researchers taught the tongue how to distinguish among five distinct types of beers. So when they had it taste a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/the-dog-days-of-summer-lead-drinkers-to-shandy/\" target=\"_blank\">shandy\u003c/a> — a drink that is traditionally a blend of beer and lemonade, ginger ale or citrus soda — the electronic tongue knew that something was different.\u003c/p>\n\u003cp>Del Valle says the next step is to fine-tune their data processing tools so the tongue can taste with even more accuracy.\u003c/p>\n\u003cp>For now, del Valle says he and his colleagues are tailoring their creation to the beverage industry, but the robots could be tweaked to serve as taste-testers for pharmaceutical companies and drug manufacturers as well. He's also working with forensic scientists, using the robot to test for things like gunshot residue.\u003c/p>\n\u003cp>But personally, we're most looking forward to having \u003ca href=\"http://4.bp.blogspot.com/-QUnBdgmK-eU/UDFQ1-enxMI/AAAAAAAARvw/ANxjZN4RuxA/s1600/futurama-bender-fry-drinking-slurm.jpg\" target=\"_blank\">robot drinking buddies\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "77707 http://blogs.kqed.org/bayareabites/?p=77707",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/02/05/electronic-tongues-are-the-beer-snobs-of-the-future/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 479,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1391621121,
"excerpt": "Researchers in Barcelona have developed an electronic tongue that really knows the difference between a pilsner, a lager and a bock. It's still a prototype, but its creators say it could someday replace human taste-testers.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Researchers in Barcelona have developed an electronic tongue that really knows the difference between a pilsner, a lager and a bock. It's still a prototype, but its creators say it could someday replace human taste-testers.",
"title": "Electronic Tongues Are The Beer Snobs Of The Future | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Electronic Tongues Are The Beer Snobs Of The Future",
"datePublished": "2014-02-05T09:25:21-08:00",
"dateModified": "2014-02-05T09:25:21-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "electronic-tongues-are-the-beer-snobs-of-the-future",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=271555162&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Maanvi Singh",
"nprStoryDate": "Wed, 05 Feb 2014 09:19:00 -0500",
"nprLastModifiedDate": "Wed, 05 Feb 2014 11:36:38 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/02/04/271555162/electronic-tongues-are-the-beer-snobs-of-the-future?ft=3&f=271555162",
"nprStoryId": "271555162",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 05 Feb 2014 11:36:00 -0500",
"path": "/bayareabites/77707/electronic-tongues-are-the-beer-snobs-of-the-future",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/simpsons_wallpaper_the-simpsons-wallpaper-futurama-homer-bender-beer-bar-1_wide-a2dc4bae9ad74b4d9c653ca9652a59942664eb79.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/simpsons_wallpaper_the-simpsons-wallpaper-futurama-homer-bender-beer-bar-1_wide-a2dc4bae9ad74b4d9c653ca9652a59942664eb79-1024x575.jpg\" alt=\"Personally, we're most looking forward to having robot drinking buddies. Image: Bongo Entertainment, Inc\" width=\"1024\" height=\"575\" class=\"size-large wp-image-77708\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Personally, we're most looking forward to having robot drinking buddies. Image: Bongo Entertainment, Inc\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/04/271555162/electronic-tongues-are-the-beer-snobs-of-the-future\">The Salt at NPR Food\u003c/a> (2/5/14)\u003c/p>\n\u003cp>If beer is the new wine, robots are the new beer snobs. Well, sort of.\u003c/p>\n\u003cp>Researchers in Barcelona have developed an electronic tongue that really knows the difference between a pilsner, a lager and a bock.\u003c/p>\n\u003cp>For now, it looks less like a slick, futuristic robot and more like a big clump of sensors. It's still a prototype, but its creators say it could one day replace human taste-testers.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0308814613006845\" target=\"_blank\">a study\u003c/a> published in the journal \u003cem>Food Chemistry\u003c/em>, the researchers found that the robo taste-tester can distinguish among different types of beer with 82 percent accuracy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://experts.scival.com/uabcei/expert.asp?n=Manuel+Del+Valle+Zafra&u_id=380\" target=\"_blank\">Manel del Valle\u003c/a>, one of the study's authors and a roboticist at the Autonomous University of Barcelona, says food and beverage manufacturers could use the technology for quality control.\u003c/p>\n\u003cp>\"The food industry needs to test lots of their products — and this is usually done by an expert,\" del Valle tells The Salt. \"But if you transfer this expertise to a robot, you can produce at night, you can produce on the weekends.\" And manufacturers wouldn't have to worry about having a taste-tester on hand at all times.\u003c/p>\n\u003cfigure id=\"attachment_77709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tongue_dip_custom-17a7625f4a3b3ef621bb66626d90f5bc1670db3c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/tongue_dip_custom-17a7625f4a3b3ef621bb66626d90f5bc1670db3c-1024x409.jpg\" alt=\"Robot beer party: The electronic tongue works by using its array of sensors to identify the chemical components in a solution. Researchers taught the tongue how to distinguish among five distinct beer types. Photos: Manel del Valle/Universitat Autonoma de Barcelona\" width=\"1024\" height=\"409\" class=\"size-large wp-image-77709\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robot beer party: The electronic tongue works by using its array of sensors to identify the chemical components in a solution. Researchers taught the tongue how to distinguish among five distinct beer types. Photos: Manel del Valle/Universitat Autonoma de Barcelona\u003c/figcaption>\u003c/figure>\n\u003cp>So it seems these robo beer buffs are more likely to be sampling Bud Lights someday than craft brews.\u003c/p>\n\u003cp>The electronic tongue works by using its array of sensors to identify the chemical components in a solution, del Valle says. It then cross-checks what it finds with what it already knows about different beers.\u003c/p>\n\u003cp>The robot is best at discerning tastes it has already been trained to look for. For the purposes of their study, del Valle says, the researchers taught the tongue how to distinguish among five distinct types of beers. So when they had it taste a \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/07/15/the-dog-days-of-summer-lead-drinkers-to-shandy/\" target=\"_blank\">shandy\u003c/a> — a drink that is traditionally a blend of beer and lemonade, ginger ale or citrus soda — the electronic tongue knew that something was different.\u003c/p>\n\u003cp>Del Valle says the next step is to fine-tune their data processing tools so the tongue can taste with even more accuracy.\u003c/p>\n\u003cp>For now, del Valle says he and his colleagues are tailoring their creation to the beverage industry, but the robots could be tweaked to serve as taste-testers for pharmaceutical companies and drug manufacturers as well. He's also working with forensic scientists, using the robot to test for things like gunshot residue.\u003c/p>\n\u003cp>But personally, we're most looking forward to having \u003ca href=\"http://4.bp.blogspot.com/-QUnBdgmK-eU/UDFQ1-enxMI/AAAAAAAARvw/ANxjZN4RuxA/s1600/futurama-bender-fry-drinking-slurm.jpg\" target=\"_blank\">robot drinking buddies\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/77707/electronic-tongues-are-the-beer-snobs-of-the-future",
"authors": [
"byline_bayareabites_77707"
],
"categories": [
"bayareabites_301",
"bayareabites_4084",
"bayareabites_10916"
],
"tags": [
"bayareabites_1990",
"bayareabites_14753",
"bayareabites_13037",
"bayareabites_13038",
"bayareabites_12293",
"bayareabites_13039",
"bayareabites_10921"
],
"featImg": "bayareabites_77716",
"label": "bayareabites"
},
"bayareabites_77567": {
"type": "posts",
"id": "bayareabites_77567",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "77567",
"score": null,
"sort": [
1391445996000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1391445996,
"format": "aside",
"disqusTitle": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts",
"title": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_77568\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\" alt=\"Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\" width=\"560\" class=\"size-full wp-image-77568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/03/270897885/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts\">The Two-Way at NPR\u003c/a> (2/3/14)\u003c/p>\n\u003cp>The Super Bowl sure didn't live up to expectations. Pigskin prognosticators told us it would be a close game between the NFL's two best teams.\u003c/p>\n\u003cp>Instead, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/02/270657316/seattle-dominates-denver-to-win-its-first-super-bowl-victory\" target=\"_blank\">Seattle won a 43-8 laugher\u003c/a>. Denver was never really in it.\u003c/p>\n\u003cp>The other big story of every Super Bowl, though, turned out just as experts predicted it would.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.youtube.com/watch?v=uQB7QRyF4p4\" target=\"_blank\">Puppy Love\u003c/a>,\" Budweiser's latest sentimental spot to use a cute dog and photogenic Clydesdales to sell beer, \u003ca href=\"http://www.usatoday.com/story/money/business/2014/02/02/ad-meter-winner-story/5087939/\" target=\"_blank\">won \u003cem>USA Today\u003c/em>'s annual Super Bowl Ad Meter\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=uQB7QRyF4p4]\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "77567 http://blogs.kqed.org/bayareabites/?p=77567",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/02/03/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts/",
"stats": {
"hasVideo": true,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 334,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1391446018,
"excerpt": "The game didn't go as predicted, but the ad war did. For the second year in a row, Bud won over viewers by using a cute puppy and photogenic Clydesdales to sell beer.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The game didn't go as predicted, but the ad war did. For the second year in a row, Bud won over viewers by using a cute puppy and photogenic Clydesdales to sell beer.",
"title": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Budweiser's 'Puppy Love' Ad Wins Super Bowl Viewers' Hearts",
"datePublished": "2014-02-03T08:46:36-08:00",
"dateModified": "2014-02-03T08:46:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=270897885&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Mark Memmott",
"nprStoryDate": "Mon, 03 Feb 2014 07:00:00 -0500",
"nprLastModifiedDate": "Mon, 03 Feb 2014 10:36:02 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thetwo-way/2014/02/03/270897885/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts?ft=3&f=270897885",
"nprStoryId": "270897885",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 03 Feb 2014 10:36:00 -0500",
"path": "/bayareabites/77567/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_77568\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/02/puppylove032way-1bfedb1c1181d6660f9f8a7aeb481c89d192f12f.jpg\" alt=\"Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\" width=\"560\" class=\"size-full wp-image-77568\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Puppy + Clydesdale = awww. Photo: Anheuser-Busch.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/104192887/mark-memmott\">Mark Memmott\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/03/270897885/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts\">The Two-Way at NPR\u003c/a> (2/3/14)\u003c/p>\n\u003cp>The Super Bowl sure didn't live up to expectations. Pigskin prognosticators told us it would be a close game between the NFL's two best teams.\u003c/p>\n\u003cp>Instead, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2014/02/02/270657316/seattle-dominates-denver-to-win-its-first-super-bowl-victory\" target=\"_blank\">Seattle won a 43-8 laugher\u003c/a>. Denver was never really in it.\u003c/p>\n\u003cp>The other big story of every Super Bowl, though, turned out just as experts predicted it would.\u003c/p>\n\u003cp>\"\u003ca href=\"http://www.youtube.com/watch?v=uQB7QRyF4p4\" target=\"_blank\">Puppy Love\u003c/a>,\" Budweiser's latest sentimental spot to use a cute dog and photogenic Clydesdales to sell beer, \u003ca href=\"http://www.usatoday.com/story/money/business/2014/02/02/ad-meter-winner-story/5087939/\" target=\"_blank\">won \u003cem>USA Today\u003c/em>'s annual Super Bowl Ad Meter\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/uQB7QRyF4p4'\n title='//www.youtube.com/embed/uQB7QRyF4p4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"Never mind that it aired with just two minutes left in a dog of a game,\" \u003cem>USA Today\u003c/em> writes, the ad \"about a spunky puppy who is adopted but keeps coming back home to the Clydesdale horse it loves\" scored highest with the newspaper's online audience of 6,272 voters.\u003c/p>\n\u003cp>The commercial, which Budweiser had put online last week, had been a pregame favorite to win viewers' hearts. After all, a similar spot won last year's Ad Meter.\u003c/p>\n\u003cul>\nOther ads that scored well with \u003cem>USA Today\u003c/em>'s panelists:\n\u003cli>Doritos' \"Cowboy Kid\"\u003c/li>\n\u003cli>Budweiser's \"Hero's Welcome\"\u003c/li>\n\u003cli>Doritos' \"Time Machine\"\u003c/li>\n\u003cli>Radio Shack's \"Phone Call\"\u003c/li>\n\u003c/ul>\n\u003cp>As for the trend this year, \u003ca href=\"http://www.nytimes.com/2014/02/03/business/media/after-risque-years-super-bowl-commercials-go-warm-and-fuzzy.html?hpw&rref=business&_r=0\" target=\"_blank\">\u003cem>The New York Times\u003c/em> says\u003c/a> that unlike in other recent years when many of the ads were edgy, \"most of the commercials that Fox broadcast nationally during Super Bowl XLVIII on Sunday sought to invoke fuzzy feelings that would warm the cockles of consumer hearts, if not MetLife Stadium. The television and social media audiences were exhorted repeatedly to forget their troubles and put on a smiley face.\"\u003c/p>\n\u003cul>\nIf you're looking for recaps of the game:\n\u003cli>\"Seahawks Dominate Broncos For Super Bowl Victory.\" (\u003ca href=\"http://www.npr.org/2014/02/03/270874379/seahawks-dominate-broncos-for-super-bowl-victory\" target=\"_blank\">\u003cem>Morning Edition\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"Defense And Special Teams Win It For Seattle In Convincing Fashion.\" (\u003ca href=\"http://seattletimes.com/html/seahawks/2022823508_seahawks03xml.html\" target=\"_blank\">\u003cem>The Seattle Times\u003c/em>\u003c/a>)\u003c/li>\n\u003cli>\"SEASICK.\" (The \u003ca href=\"http://www.denverpost.com/\" target=\"_blank\">homepage of\u003cem> The Denver Post\u003c/em>\u003c/a>) \u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/77567/budweisers-puppy-love-ad-wins-super-bowl-viewers-hearts",
"authors": [
"byline_bayareabites_77567"
],
"categories": [
"bayareabites_301",
"bayareabites_1763",
"bayareabites_12555",
"bayareabites_10916",
"bayareabites_4",
"bayareabites_1593"
],
"tags": [
"bayareabites_11108",
"bayareabites_14753",
"bayareabites_13025",
"bayareabites_13027",
"bayareabites_13026",
"bayareabites_13028",
"bayareabites_3381",
"bayareabites_11465"
],
"featImg": "bayareabites_77576",
"label": "bayareabites"
},
"bayareabites_76373": {
"type": "posts",
"id": "bayareabites_76373",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "76373",
"score": null,
"sort": [
1389460438000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1389460438,
"format": "aside",
"disqusTitle": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
"title": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_76374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62-1024x575.jpg\" alt=\"Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/\u003ca href=\"http://www.spencerbrewery.com/\">The Spencer Brewery\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3\"] \u003c/p>\n\u003cp>by Katherine Perry, WATD on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>The town of Spencer, in central Massachusetts, isn't well known for ... well, anything, really. But it's about to become internationally famous — at least in beer-drinking circles.\u003c/p>\n\u003cp>Spencer is home to \u003ca href=\"http://www.spencerabbey.org/\">St. Joseph's Abbey\u003c/a>, where robed monks are busy brewing the first American Trappist beer. If all goes as planned, \u003ca href=\"http://www.spencerbrewery.com/\">Spencer Trappist Ale\u003c/a> will be available in Massachusetts retail stores by the middle of next week.\u003c/p>\n\u003cp>The monastery became one of only \u003ca href=\"http://www.stpeterslist.com/197/the-7-authentic-trappist-monk-beers/\">10 official Trappist breweries\u003c/a> in the world — and the first one outside Europe — in December.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I've only come to understand the beer world [in] getting involved in this, but apparently, the Trappists have a reputation for quality in their products,\" says Damian Carr, the abbot of St. Joseph's.\u003c/p>\n\u003cp>That's a bit of an understatement. Many other beers bearing the \u003ca href=\"http://www.trappist.be/en/pages/trappist-beers\">Authentic Trappist Product\u003c/a> label are regulars on lists of the world's best.\u003c/p>\n\u003cp>In some ways, the monks at St. Joseph's might seem like odd candidates to open up a world-class brewery. They don't get out much — \"we're not in parishes, we don't teach schools, we don't go to the missions,\" the abbot says.\u003c/p>\n\u003cp>What they \u003cem>are\u003c/em> is self-sufficient. For more than 60 years, the monks at St. Joseph's have supported themselves by making religious garments and preserves, including jams and jellies.\u003c/p>\n\u003cp>Still, that wasn't enough, so several years ago, they started looking into brewing.\u003c/p>\n\u003cp>But there was a problem: The monks knew nothing about brewing — or even drinking — beer. So, one of the monks called up Martha Paquette, the co-founder of \u003ca href=\"http://prettybeer.com/wp/\">Pretty Things Beer and Ale Project\u003c/a> in Sommerville, Mass., for help.\u003c/p>\n\u003cp>\"They'd maybe drunk some Budweiser,\" Paquette says. \"So, we had a lot of fun with the monks introducing them to hops, dark beers, richer, stronger beers.\"\u003c/p>\n\u003cp>Learning to drink beer was the easy part. To learn to brew it, the abbey sent two of its monks to train at Belgian monasteries and hired a professional Belgian brewer.\u003c/p>\n\u003cp>The monastery also received some major financing — the monks wouldn't say how much — for a sleek, state-of-the-art brew house. Now, the 36,000-square-foot, stainless steel building sits behind the stone abbey and is mostly automated.\u003c/p>\n\u003cfigure id=\"attachment_76375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725-1024x575.jpg\" alt=\"A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>As for their recipe, Rev. Isaac Keeley, the brewery's director, says they wanted to create a new Trappist beer that didn't taste like old Trappist beers. They tried all the classic sweet, high-alcohol styles, but found they liked what was being made just for the monks' personal consumption. What they settled on was a lower-alcohol type called refectory ale.\u003c/p>\n\u003cp>\"The recipe allows monks to drink them on occasion and still go on and do monastic things,\" Keeley says. \"Ours is a golden-hued, full-bodied ale. It has a nice aroma, which kind of whets your appetite.\"\u003c/p>\n\u003cp>The brew has already passed one major taste test: To get the official \"Authentic product label,\" Spencer Trappist Ale's first had to win approval from the \u003ca href=\"http://www.trappist.be/en/pages/\">International Trappist Association\u003c/a>.\u003c/p>\n\u003cp>\"We tasted the beer the day we gave the approval,\" says ITA spokesman Francois de Harenne, and it was considered a good product — deserving to bear the logo.\"\u003c/p>\n\u003cp>Indeed, so far, says Abbot Damian, their brewing venture has had great luck. And while Spencer Trappist Ale will be for sale only in Massachusetts for starters, he says the monks hope to expand soon.\u003c/p>\n\u003cp>God willing.\u003c/p>\n\u003cp>\u003cem>The Web version of this story includes reporting by Amy Guttman.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "76373 http://blogs.kqed.org/bayareabites/?p=76373",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2014/01/11/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 678,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 24
},
"modified": 1389460438,
"excerpt": "Trappist monks are known for producing some of the world's finest beers. But until recently, all of them were brewed in Europe. Next week, Spencer Trappist Ale, made by the monks of St. Joseph's Abbey in Massachusetts, hits retail shelves.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trappist monks are known for producing some of the world's finest beers. But until recently, all of them were brewed in Europe. Next week, Spencer Trappist Ale, made by the monks of St. Joseph's Abbey in Massachusetts, hits retail shelves.",
"title": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "American Beer Fans, Praise The Heavens: A Trappist Brewery In U.S. ",
"datePublished": "2014-01-11T09:13:58-08:00",
"dateModified": "2014-01-11T09:13:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=261398742&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Katherine Perry, WATD",
"nprStoryDate": "Fri, 10 Jan 2014 16:00:00 -0500",
"nprLastModifiedDate": "Fri, 10 Jan 2014 17:43:14 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s?ft=3&f=261398742",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3?orgId=1&topicId=1053&ft=3&f=261398742",
"nprAudioM3u": "http://api.npr.org/m3u/1261435209-829c3b.m3u?orgId=1&topicId=1053&ft=3&f=261398742",
"nprStoryId": "261398742",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 10 Jan 2014 19:19:00 -0500",
"path": "/bayareabites/76373/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3?orgId=1&topicId=1053&ft=3&f=261398742",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_76374\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/spencer_refectory_wide_row_wide-bb3c41a2713e122c6f12c9d7a0172e584bf72c62-1024x575.jpg\" alt=\"Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spencer Trappist Ale, made by the first official Trappist brewery outside Europe, will go on sale next week in Massachusetts. Photo: Nick Hiller/\u003ca href=\"http://www.spencerbrewery.com/\">The Spencer Brewery\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">All Things Considered\u003c/a> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2014/01/20140110_atc_trappist_beer.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Katherine Perry, WATD on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/10/261398742/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s\">The Salt at NPR Food\u003c/a> (1/10/14)\u003c/p>\n\u003cp>The town of Spencer, in central Massachusetts, isn't well known for ... well, anything, really. But it's about to become internationally famous — at least in beer-drinking circles.\u003c/p>\n\u003cp>Spencer is home to \u003ca href=\"http://www.spencerabbey.org/\">St. Joseph's Abbey\u003c/a>, where robed monks are busy brewing the first American Trappist beer. If all goes as planned, \u003ca href=\"http://www.spencerbrewery.com/\">Spencer Trappist Ale\u003c/a> will be available in Massachusetts retail stores by the middle of next week.\u003c/p>\n\u003cp>The monastery became one of only \u003ca href=\"http://www.stpeterslist.com/197/the-7-authentic-trappist-monk-beers/\">10 official Trappist breweries\u003c/a> in the world — and the first one outside Europe — in December.\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>\"I've only come to understand the beer world [in] getting involved in this, but apparently, the Trappists have a reputation for quality in their products,\" says Damian Carr, the abbot of St. Joseph's.\u003c/p>\n\u003cp>That's a bit of an understatement. Many other beers bearing the \u003ca href=\"http://www.trappist.be/en/pages/trappist-beers\">Authentic Trappist Product\u003c/a> label are regulars on lists of the world's best.\u003c/p>\n\u003cp>In some ways, the monks at St. Joseph's might seem like odd candidates to open up a world-class brewery. They don't get out much — \"we're not in parishes, we don't teach schools, we don't go to the missions,\" the abbot says.\u003c/p>\n\u003cp>What they \u003cem>are\u003c/em> is self-sufficient. For more than 60 years, the monks at St. Joseph's have supported themselves by making religious garments and preserves, including jams and jellies.\u003c/p>\n\u003cp>Still, that wasn't enough, so several years ago, they started looking into brewing.\u003c/p>\n\u003cp>But there was a problem: The monks knew nothing about brewing — or even drinking — beer. So, one of the monks called up Martha Paquette, the co-founder of \u003ca href=\"http://prettybeer.com/wp/\">Pretty Things Beer and Ale Project\u003c/a> in Sommerville, Mass., for help.\u003c/p>\n\u003cp>\"They'd maybe drunk some Budweiser,\" Paquette says. \"So, we had a lot of fun with the monks introducing them to hops, dark beers, richer, stronger beers.\"\u003c/p>\n\u003cp>Learning to drink beer was the easy part. To learn to brew it, the abbey sent two of its monks to train at Belgian monasteries and hired a professional Belgian brewer.\u003c/p>\n\u003cp>The monastery also received some major financing — the monks wouldn't say how much — for a sleek, state-of-the-art brew house. Now, the 36,000-square-foot, stainless steel building sits behind the stone abbey and is mostly automated.\u003c/p>\n\u003cfigure id=\"attachment_76375\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/boiler1_wide-2b504e5a223501c5940888713cc4bed025fae725-1024x575.jpg\" alt=\"A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\" width=\"1024\" height=\"575\" class=\"size-large wp-image-76375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A monk at St. Joseph's Abbey inspects the boil. Photo: Nick Hiller/The Spencer Brewery\u003c/figcaption>\u003c/figure>\n\u003cp>As for their recipe, Rev. Isaac Keeley, the brewery's director, says they wanted to create a new Trappist beer that didn't taste like old Trappist beers. They tried all the classic sweet, high-alcohol styles, but found they liked what was being made just for the monks' personal consumption. What they settled on was a lower-alcohol type called refectory ale.\u003c/p>\n\u003cp>\"The recipe allows monks to drink them on occasion and still go on and do monastic things,\" Keeley says. \"Ours is a golden-hued, full-bodied ale. It has a nice aroma, which kind of whets your appetite.\"\u003c/p>\n\u003cp>The brew has already passed one major taste test: To get the official \"Authentic product label,\" Spencer Trappist Ale's first had to win approval from the \u003ca href=\"http://www.trappist.be/en/pages/\">International Trappist Association\u003c/a>.\u003c/p>\n\u003cp>\"We tasted the beer the day we gave the approval,\" says ITA spokesman Francois de Harenne, and it was considered a good product — deserving to bear the logo.\"\u003c/p>\n\u003cp>Indeed, so far, says Abbot Damian, their brewing venture has had great luck. And while Spencer Trappist Ale will be for sale only in Massachusetts for starters, he says the monks hope to expand soon.\u003c/p>\n\u003cp>God willing.\u003c/p>\n\u003cp>\u003cem>The Web version of this story includes reporting by Amy Guttman.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/76373/american-beer-fans-praise-the-heavens-a-trappist-brewery-in-u-s",
"authors": [
"byline_bayareabites_76373"
],
"categories": [
"bayareabites_301",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_10919",
"bayareabites_12902",
"bayareabites_10921",
"bayareabites_12901"
],
"featImg": "bayareabites_76380",
"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": 84,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 159,
"relation": "eq"
},
"items": [
"bayareabites_82504",
"bayareabites_80884",
"bayareabites_81755",
"bayareabites_79211",
"bayareabites_79087",
"bayareabites_78863",
"bayareabites_78491",
"bayareabites_78436",
"bayareabites_76391",
"bayareabites_77707",
"bayareabites_77567",
"bayareabites_76373"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_beer": {
"isLoading": true
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_2998": {
"type": "terms",
"id": "bayareabites_2998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "asian food and drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "asian food and drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 58,
"slug": "asian-food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/asian-food-and-drink"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_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_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_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_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"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_13404": {
"type": "terms",
"id": "bayareabites_13404",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13404",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer garden",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beer garden Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7873,
"slug": "beer-garden",
"isLoading": false,
"link": "/bayareabites/tag/beer-garden"
},
"bayareabites_14773": {
"type": "terms",
"id": "bayareabites_14773",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14773",
"found": true
},
"relationships": {},
"featImg": null,
"name": "east bay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "east bay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3223,
"slug": "east-bay",
"isLoading": false,
"link": "/bayareabites/tag/east-bay"
},
"bayareabites_13403": {
"type": "terms",
"id": "bayareabites_13403",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13403",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lost and found",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lost and found Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7872,
"slug": "lost-and-found",
"isLoading": false,
"link": "/bayareabites/tag/lost-and-found"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_13036": {
"type": "terms",
"id": "bayareabites_13036",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13036",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 Bites Restaurant Roundups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 Bites Restaurant Roundups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7499,
"slug": "5-bites-restaurant-roundups",
"isLoading": false,
"link": "/bayareabites/category/5-bites-restaurant-roundups"
},
"bayareabites_264": {
"type": "terms",
"id": "bayareabites_264",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "264",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7636,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/category/berkeley"
},
"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_12630": {
"type": "terms",
"id": "bayareabites_12630",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12630",
"found": true
},
"relationships": {},
"featImg": null,
"name": "5 bites",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "5 bites Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7093,
"slug": "5-bites",
"isLoading": false,
"link": "/bayareabites/tag/5-bites"
},
"bayareabites_14751": {
"type": "terms",
"id": "bayareabites_14751",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14751",
"found": true
},
"relationships": {},
"featImg": null,
"name": "berkeley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "berkeley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 229,
"slug": "berkeley",
"isLoading": false,
"link": "/bayareabites/tag/berkeley"
},
"bayareabites_16304": {
"type": "terms",
"id": "bayareabites_16304",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16304",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Brotzeit Lokal",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Brotzeit Lokal Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100634,
"slug": "brotzeit-lokal",
"isLoading": false,
"link": "/bayareabites/tag/brotzeit-lokal"
},
"bayareabites_13348": {
"type": "terms",
"id": "bayareabites_13348",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13348",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gaumenkitzel",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gaumenkitzel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7817,
"slug": "gaumenkitzel",
"isLoading": false,
"link": "/bayareabites/tag/gaumenkitzel"
},
"bayareabites_2433": {
"type": "terms",
"id": "bayareabites_2433",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2433",
"found": true
},
"relationships": {},
"featImg": null,
"name": "german",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "german Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1807,
"slug": "german",
"isLoading": false,
"link": "/bayareabites/tag/german"
},
"bayareabites_13332": {
"type": "terms",
"id": "bayareabites_13332",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13332",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hog's apothecary",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hog's apothecary Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7800,
"slug": "hogs-apothecary",
"isLoading": false,
"link": "/bayareabites/tag/hogs-apothecary"
},
"bayareabites_2344": {
"type": "terms",
"id": "bayareabites_2344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausage",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausage Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1741,
"slug": "sausage",
"isLoading": false,
"link": "/bayareabites/tag/sausage"
},
"bayareabites_13494": {
"type": "terms",
"id": "bayareabites_13494",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13494",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Telegraph",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Telegraph Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7964,
"slug": "telegraph",
"isLoading": false,
"link": "/bayareabites/tag/telegraph"
},
"bayareabites_13349": {
"type": "terms",
"id": "bayareabites_13349",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13349",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the trappist beer cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the trappist beer cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7818,
"slug": "the-trappist-beer-cafe",
"isLoading": false,
"link": "/bayareabites/tag/the-trappist-beer-cafe"
},
"bayareabites_10916": {
"type": "terms",
"id": "bayareabites_10916",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10916",
"found": true
},
"relationships": {},
"featImg": null,
"name": "NPR food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "NPR food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5375,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/category/npr-food"
},
"bayareabites_13358": {
"type": "terms",
"id": "bayareabites_13358",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13358",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bison Organic Beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bison Organic Beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7827,
"slug": "bison-organic-beer",
"isLoading": false,
"link": "/bayareabites/tag/bison-organic-beer"
},
"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_13359": {
"type": "terms",
"id": "bayareabites_13359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "New Belgium",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "New Belgium Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7828,
"slug": "new-belgium",
"isLoading": false,
"link": "/bayareabites/tag/new-belgium"
},
"bayareabites_10668": {
"type": "terms",
"id": "bayareabites_10668",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10668",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sierra Nevada",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sierra Nevada Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5122,
"slug": "sierra-nevada",
"isLoading": false,
"link": "/bayareabites/tag/sierra-nevada"
},
"bayareabites_13360": {
"type": "terms",
"id": "bayareabites_13360",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13360",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Brewers Association",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Brewers Association Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7829,
"slug": "the-brewers-association",
"isLoading": false,
"link": "/bayareabites/tag/the-brewers-association"
},
"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_12352": {
"type": "terms",
"id": "bayareabites_12352",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12352",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craft brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craft brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6814,
"slug": "craft-brewing",
"isLoading": false,
"link": "/bayareabites/tag/craft-brewing"
},
"bayareabites_13167": {
"type": "terms",
"id": "bayareabites_13167",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13167",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7630,
"slug": "gluten-free-beer",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free-beer"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"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_11737": {
"type": "terms",
"id": "bayareabites_11737",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11737",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dave mclean",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dave mclean Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6199,
"slug": "dave-mclean",
"isLoading": false,
"link": "/bayareabites/tag/dave-mclean"
},
"bayareabites_2804": {
"type": "terms",
"id": "bayareabites_2804",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2804",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dogpatch",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dogpatch Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1970,
"slug": "dogpatch",
"isLoading": false,
"link": "/bayareabites/tag/dogpatch"
},
"bayareabites_4153": {
"type": "terms",
"id": "bayareabites_4153",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4153",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ferry building",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ferry building Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2605,
"slug": "ferry-building",
"isLoading": false,
"link": "/bayareabites/tag/ferry-building"
},
"bayareabites_8399": {
"type": "terms",
"id": "bayareabites_8399",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8399",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Humphry Slocombe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Humphry Slocombe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2852,
"slug": "humphry-slocombe",
"isLoading": false,
"link": "/bayareabites/tag/humphry-slocombe"
},
"bayareabites_312": {
"type": "terms",
"id": "bayareabites_312",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "312",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ice cream",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ice cream Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 277,
"slug": "ice-cream",
"isLoading": false,
"link": "/bayareabites/tag/ice-cream"
},
"bayareabites_11666": {
"type": "terms",
"id": "bayareabites_11666",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11666",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Magnolia Gastropub and Brewery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Magnolia Gastropub and Brewery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6128,
"slug": "magnolia-gastropub-and-brewery",
"isLoading": false,
"link": "/bayareabites/tag/magnolia-gastropub-and-brewery"
},
"bayareabites_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_1846": {
"type": "terms",
"id": "bayareabites_1846",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1846",
"found": true
},
"relationships": {},
"featImg": null,
"name": "near beer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "near beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1434,
"slug": "near-beer",
"isLoading": false,
"link": "/bayareabites/category/near-beer"
},
"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_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_14756": {
"type": "terms",
"id": "bayareabites_14756",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14756",
"found": true
},
"relationships": {},
"featImg": null,
"name": "science",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "science Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 323,
"slug": "science",
"isLoading": false,
"link": "/bayareabites/tag/science"
},
"bayareabites_2638": {
"type": "terms",
"id": "bayareabites_2638",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2638",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DIY, foraging, urban homesteading",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DIY, foraging, urban homesteading Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1880,
"slug": "diy-and-urban-homesteading",
"isLoading": false,
"link": "/bayareabites/category/diy-and-urban-homesteading"
},
"bayareabites_11015": {
"type": "terms",
"id": "bayareabites_11015",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11015",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcoholism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcoholism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5474,
"slug": "alcoholism",
"isLoading": false,
"link": "/bayareabites/tag/alcoholism"
},
"bayareabites_590": {
"type": "terms",
"id": "bayareabites_590",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "590",
"found": true
},
"relationships": {},
"featImg": null,
"name": "canada",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "canada Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 555,
"slug": "canada",
"isLoading": false,
"link": "/bayareabites/tag/canada"
},
"bayareabites_11161": {
"type": "terms",
"id": "bayareabites_11161",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11161",
"found": true
},
"relationships": {},
"featImg": null,
"name": "homebrewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "homebrewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5620,
"slug": "homebrewing",
"isLoading": false,
"link": "/bayareabites/tag/homebrewing"
},
"bayareabites_11465": {
"type": "terms",
"id": "bayareabites_11465",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11465",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the two-way",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the two-way Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5926,
"slug": "the-two-way",
"isLoading": false,
"link": "/bayareabites/tag/the-two-way"
},
"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_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_13094": {
"type": "terms",
"id": "bayareabites_13094",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13094",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bear republic brewing",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bear republic brewing Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7557,
"slug": "bear-republic-brewing",
"isLoading": false,
"link": "/bayareabites/tag/bear-republic-brewing"
},
"bayareabites_11813": {
"type": "terms",
"id": "bayareabites_11813",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11813",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drought",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drought Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6275,
"slug": "drought",
"isLoading": false,
"link": "/bayareabites/tag/drought"
},
"bayareabites_10076": {
"type": "terms",
"id": "bayareabites_10076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lagunitas brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lagunitas brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4530,
"slug": "lagunitas-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/lagunitas-brewing-company"
},
"bayareabites_10624": {
"type": "terms",
"id": "bayareabites_10624",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10624",
"found": true
},
"relationships": {},
"featImg": null,
"name": "russian river",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "russian river Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5078,
"slug": "russian-river",
"isLoading": false,
"link": "/bayareabites/tag/russian-river"
},
"bayareabites_1344": {
"type": "terms",
"id": "bayareabites_1344",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1344",
"found": true
},
"relationships": {},
"featImg": null,
"name": "water",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "water Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1295,
"slug": "water",
"isLoading": false,
"link": "/bayareabites/tag/water"
},
"bayareabites_316": {
"type": "terms",
"id": "bayareabites_316",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "316",
"found": true
},
"relationships": {},
"featImg": null,
"name": "video",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "video Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5360,
"slug": "video",
"isLoading": false,
"link": "/bayareabites/category/video"
},
"bayareabites_12909": {
"type": "terms",
"id": "bayareabites_12909",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12909",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cask conditioned",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cask conditioned Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7372,
"slug": "cask-conditioned",
"isLoading": false,
"link": "/bayareabites/tag/cask-conditioned"
},
"bayareabites_12908": {
"type": "terms",
"id": "bayareabites_12908",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12908",
"found": true
},
"relationships": {},
"featImg": null,
"name": "english style ale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "english style ale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7371,
"slug": "english-style-ale",
"isLoading": false,
"link": "/bayareabites/tag/english-style-ale"
},
"bayareabites_12907": {
"type": "terms",
"id": "bayareabites_12907",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12907",
"found": true
},
"relationships": {},
"featImg": null,
"name": "freewheel brewing company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "freewheel brewing company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7370,
"slug": "freewheel-brewing-company",
"isLoading": false,
"link": "/bayareabites/tag/freewheel-brewing-company"
},
"bayareabites_826": {
"type": "terms",
"id": "bayareabites_826",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "826",
"found": true
},
"relationships": {},
"featImg": null,
"name": "redwood city",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "redwood city Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1747,
"slug": "redwood-city",
"isLoading": false,
"link": "/bayareabites/tag/redwood-city"
},
"bayareabites_11211": {
"type": "terms",
"id": "bayareabites_11211",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11211",
"found": true
},
"relationships": {},
"featImg": null,
"name": "session beers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "session beers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5670,
"slug": "session-beers",
"isLoading": false,
"link": "/bayareabites/tag/session-beers"
},
"bayareabites_1990": {
"type": "terms",
"id": "bayareabites_1990",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1990",
"found": true
},
"relationships": {},
"featImg": null,
"name": "barcelona",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "barcelona Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1503,
"slug": "barcelona",
"isLoading": false,
"link": "/bayareabites/tag/barcelona"
},
"bayareabites_13037": {
"type": "terms",
"id": "bayareabites_13037",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13037",
"found": true
},
"relationships": {},
"featImg": null,
"name": "electric tongue",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "electric tongue Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7500,
"slug": "electric-tongue",
"isLoading": false,
"link": "/bayareabites/tag/electric-tongue"
},
"bayareabites_13038": {
"type": "terms",
"id": "bayareabites_13038",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13038",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food chemistry",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food chemistry Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7501,
"slug": "food-chemistry",
"isLoading": false,
"link": "/bayareabites/tag/food-chemistry"
},
"bayareabites_12293": {
"type": "terms",
"id": "bayareabites_12293",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12293",
"found": true
},
"relationships": {},
"featImg": null,
"name": "robots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "robots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 6755,
"slug": "robots",
"isLoading": false,
"link": "/bayareabites/tag/robots"
},
"bayareabites_13039": {
"type": "terms",
"id": "bayareabites_13039",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13039",
"found": true
},
"relationships": {},
"featImg": null,
"name": "taste-testers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "taste-testers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7502,
"slug": "taste-testers",
"isLoading": false,
"link": "/bayareabites/tag/taste-testers"
},
"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_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_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_11108": {
"type": "terms",
"id": "bayareabites_11108",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11108",
"found": true
},
"relationships": {},
"featImg": null,
"name": "advertising",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "advertising Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5567,
"slug": "advertising",
"isLoading": false,
"link": "/bayareabites/tag/advertising"
},
"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_13027": {
"type": "terms",
"id": "bayareabites_13027",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13027",
"found": true
},
"relationships": {},
"featImg": null,
"name": "clydesdales",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "clydesdales Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7490,
"slug": "clydesdales",
"isLoading": false,
"link": "/bayareabites/tag/clydesdales"
},
"bayareabites_13026": {
"type": "terms",
"id": "bayareabites_13026",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13026",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cute puppy",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cute puppy Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7489,
"slug": "cute-puppy",
"isLoading": false,
"link": "/bayareabites/tag/cute-puppy"
},
"bayareabites_13028": {
"type": "terms",
"id": "bayareabites_13028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "13028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "puppy love",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "puppy love Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7491,
"slug": "puppy-love",
"isLoading": false,
"link": "/bayareabites/tag/puppy-love"
},
"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_34": {
"type": "terms",
"id": "bayareabites_34",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "34",
"found": true
},
"relationships": {},
"featImg": null,
"name": "radio",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "radio Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1158,
"slug": "radio",
"isLoading": false,
"link": "/bayareabites/category/radio"
},
"bayareabites_10919": {
"type": "terms",
"id": "bayareabites_10919",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10919",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5378,
"slug": "monks",
"isLoading": false,
"link": "/bayareabites/tag/monks"
},
"bayareabites_12902": {
"type": "terms",
"id": "bayareabites_12902",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12902",
"found": true
},
"relationships": {},
"featImg": null,
"name": "St. Joseph's Abbey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "St. Joseph's Abbey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7365,
"slug": "st-josephs-abbey",
"isLoading": false,
"link": "/bayareabites/tag/st-josephs-abbey"
},
"bayareabites_12901": {
"type": "terms",
"id": "bayareabites_12901",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12901",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Trappist Ale",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Trappist Ale Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7364,
"slug": "trappist-ale",
"isLoading": false,
"link": "/bayareabites/tag/trappist-ale"
}
},
"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
}
}
