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She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Automated systems have turned the messy, ancient art of brewing into a tidy hobby requiring fairly minimal skill, and of course, a smartphone or tablet. Critics ask: Where's the craft in that?","status":"publish","parent":0,"modified":1505847186,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1102},"headData":{"title":"Rise Of The Beerbots: Is Tech Taking The Craft Out Of Homebrewing? | KQED","description":"Automated systems have turned the messy, ancient art of brewing into a tidy hobby requiring fairly minimal skill, and of course, a smartphone or tablet. Critics ask: Where's the craft in that?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rise Of The Beerbots: Is Tech Taking The Craft Out Of Homebrewing?","datePublished":"2017-09-19T18:53:06.000Z","dateModified":"2017-09-19T18:53:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"120858 https://ww2.kqed.org/bayareabites/?p=120858","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/19/rise-of-the-beerbots-is-tech-taking-the-craft-out-of-homebrewing/","disqusTitle":"Rise Of The Beerbots: Is Tech Taking The Craft Out Of Homebrewing?","source":"Food Trends And Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Alastair Bland, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of PicoBrew","nprStoryId":"550988801","nprApiLink":"http://api.npr.org/query?id=550988801&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/19/550988801/rise-of-the-beerbots-is-tech-taking-the-craft-out-of-homebrewing?ft=nprml&f=550988801","nprRetrievedStory":"1","nprPubDate":"Tue, 19 Sep 2017 11:44:00 -0400","nprStoryDate":"Tue, 19 Sep 2017 11:44:00 -0400","nprLastModifiedDate":"Tue, 19 Sep 2017 11:44:33 -0400","path":"/bayareabites/120858/rise-of-the-beerbots-is-tech-taking-the-craft-out-of-homebrewing","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\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>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\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>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120858/rise-of-the-beerbots-is-tech-taking-the-craft-out-of-homebrewing","authors":["byline_bayareabites_120858"],"categories":["bayareabites_301","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15969","bayareabites_11161"],"featImg":"bayareabites_120859","label":"source_bayareabites_120858"},"bayareabites_78491":{"type":"posts","id":"bayareabites_78491","meta":{"index":"posts_1591205157","site":"bayareabites","id":"78491","score":null,"sort":[1393091090000]},"guestAuthors":[],"slug":"alcoholics-learn-to-make-their-own-beer-in-canadian-program","title":"Alcoholics Learn to Make Their Own Beer in Canadian Program","publishDate":1393091090,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"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","blocks":[],"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.","status":"publish","parent":0,"modified":1393091143,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":536},"headData":{"title":"Alcoholics Learn to Make Their Own Beer in Canadian Program | KQED","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.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Alcoholics Learn to Make Their Own Beer in Canadian Program","datePublished":"2014-02-22T17:44:50.000Z","dateModified":"2014-02-22T17:45:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"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/","disqusTitle":"Alcoholics Learn to Make Their Own Beer in Canadian Program","nprByline":"Bill Chappell","nprStoryId":"280885577","nprApiLink":"http://api.npr.org/query?id=280885577&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","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","nprRetrievedStory":"1","nprPubDate":"Fri, 21 Feb 2014 19:59:00 -0500","nprStoryDate":"Fri, 21 Feb 2014 18:38:00 -0500","nprLastModifiedDate":"Fri, 21 Feb 2014 19:59:20 -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_61536":{"type":"posts","id":"bayareabites_61536","meta":{"index":"posts_1591205157","site":"bayareabites","id":"61536","score":null,"sort":[1368060887000]},"guestAuthors":[],"slug":"home-brewing-soon-to-be-legal-in-all-50-states","title":"Home Brewing: Soon To Be Legal In All 50 States","publishDate":1368060887,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states\">The Two-Way at NPR\u003c/a> (5/8/13)\u003c/p>\n\u003cp>The Alabama Legislature has approved a bill making it legal to brew beer at home, a practice that had been forbidden in the state. If Gov. Robert Bentley signs the bill, as is expected, home brewing will soon be legal in all 50 states.\u003c/p>\n\u003cp>Alabama lawmakers voted on the bill to legalize home brewing months after it was first introduced. And while it met with earlier debate and resistance, the arrival of the legislation — House Bill 9 — for a vote Tuesday night seems to have come to its supporters as a pleasant surprise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alahomebrewing.org/\">Right To Brew\u003c/a>, an advocacy group in Alabama, said that \"after all hope seemed long lost, they brought up HB9 unexpectedly, out of the blue, and passed it 18 - 7 - 1 tonight, without a single word of debate. The Alabama Homebrew Bill has passed the Legislature!!!!\"\u003c/p>\n\u003cp>Alabama had been in danger of becoming the only U.S. state in which it was illegal to brew beer at home. As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/06/173634009/yes-mississippi-you-can-homebrew-if-governor-signs-new-bill\">we reported in March\u003c/a>, Mississippi recently approved a home-brewing bill; Utah and Oklahoma enacted similar laws in 2009 and 2010, respectively.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If enacted, the new law would mean that Alabamans who make their own beer \"will no longer have the fear of arrest hanging over their heads for simply participating in a hobby that is enjoyed by residents of 48 other states,\" a representative of Right to Brew said in an email.\u003c/p>\n\u003cp>Home brewing has been growing in popularity along with the public's surge in interest in craft brewing. But the hobby had long been either forbidden or in a legal gray area. It wasn't until 1978 that it became legal under federal law.\u003c/p>\n\u003cp>The Alabama bill limits how much beer can be produced, and it forbids brewers to sell their beer. It also discourages stockpiling.\u003c/p>\n\u003cp>\"The bill allows 15 gallons to be produced every three months,\" says Republican Rep. Mac McCutcheon, who introduced the bill, \"and there shall be no more than an aggregate amount 15 gallons of beer, mead, cider and wine stored in the home.\"\u003c/p>\n\u003cp>Brewers must also keep their beers under the 14 percent alcohol by volume mark.\u003c/p>\n\u003cp>The Alabama legislation's success was welcomed by the \u003ca href=\"http://www.homebrewersassociation.org/\">American Homebrewers Association\u003c/a>, which has advised state groups of brewers.\u003c/p>\n\u003cp>\"After five years of working with Alabama home brewers to legalize the hobby of home brewing in the state,\" says AHA Director Gary Glass, \"it is gratifying to see the Alabama Legislature finally pass a home-brew bill.\"\u003c/p>\n\u003cp>Despite being passed by the state Legislature after Mississippi's bill was approved, Alabama's home-brewing bill may take effect first — the Mississippi legislation is scheduled to take effect this July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"The Alabama legislature has approved a bill making it legal to brew beer at home, a practice that had occupied a legal gray area. If Gov. Robert Bentley signs the bill, as he is expected to do, homebrewing will be legal in all 50 states.","status":"publish","parent":0,"modified":1368060887,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":501},"headData":{"title":"Home Brewing: Soon To Be Legal In All 50 States | KQED","description":"The Alabama legislature has approved a bill making it legal to brew beer at home, a practice that had occupied a legal gray area. If Gov. Robert Bentley signs the bill, as he is expected to do, homebrewing will be legal in all 50 states.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Home Brewing: Soon To Be Legal In All 50 States","datePublished":"2013-05-09T00:54:47.000Z","dateModified":"2013-05-09T00:54:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"61536 http://blogs.kqed.org/bayareabites/?p=61536","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/05/08/home-brewing-soon-to-be-legal-in-all-50-states/","disqusTitle":"Home Brewing: Soon To Be Legal In All 50 States","nprByline":"Bill Chappell","nprStoryId":"182317722","nprApiLink":"http://api.npr.org/query?id=182317722&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states?ft=3&f=182317722","nprRetrievedStory":"1","nprPubDate":"Wed, 08 May 2013 20:13:00 -0400","nprStoryDate":"Wed, 08 May 2013 17:23:00 -0400","nprLastModifiedDate":"Wed, 08 May 2013 20:13:43 -0400","path":"/bayareabites/61536/home-brewing-soon-to-be-legal-in-all-50-states","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61542\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/beers-homebrew.jpg\" alt=\"Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\" width=\"890\" height=\"500\" class=\"size-full wp-image-61542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home brewing will become legal in all 50 U.S. states, if Alabama's governor signs a recently passed bill. In March, Mississippi approved a bill that will take effect this summer. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/05/08/182317722/homebrewing-soon-to-be-legal-in-all-50-states\">The Two-Way at NPR\u003c/a> (5/8/13)\u003c/p>\n\u003cp>The Alabama Legislature has approved a bill making it legal to brew beer at home, a practice that had been forbidden in the state. If Gov. Robert Bentley signs the bill, as is expected, home brewing will soon be legal in all 50 states.\u003c/p>\n\u003cp>Alabama lawmakers voted on the bill to legalize home brewing months after it was first introduced. And while it met with earlier debate and resistance, the arrival of the legislation — House Bill 9 — for a vote Tuesday night seems to have come to its supporters as a pleasant surprise.\u003c/p>\n\u003cp>\u003ca href=\"http://www.alahomebrewing.org/\">Right To Brew\u003c/a>, an advocacy group in Alabama, said that \"after all hope seemed long lost, they brought up HB9 unexpectedly, out of the blue, and passed it 18 - 7 - 1 tonight, without a single word of debate. The Alabama Homebrew Bill has passed the Legislature!!!!\"\u003c/p>\n\u003cp>Alabama had been in danger of becoming the only U.S. state in which it was illegal to brew beer at home. As \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/06/173634009/yes-mississippi-you-can-homebrew-if-governor-signs-new-bill\">we reported in March\u003c/a>, Mississippi recently approved a home-brewing bill; Utah and Oklahoma enacted similar laws in 2009 and 2010, respectively.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If enacted, the new law would mean that Alabamans who make their own beer \"will no longer have the fear of arrest hanging over their heads for simply participating in a hobby that is enjoyed by residents of 48 other states,\" a representative of Right to Brew said in an email.\u003c/p>\n\u003cp>Home brewing has been growing in popularity along with the public's surge in interest in craft brewing. But the hobby had long been either forbidden or in a legal gray area. It wasn't until 1978 that it became legal under federal law.\u003c/p>\n\u003cp>The Alabama bill limits how much beer can be produced, and it forbids brewers to sell their beer. It also discourages stockpiling.\u003c/p>\n\u003cp>\"The bill allows 15 gallons to be produced every three months,\" says Republican Rep. Mac McCutcheon, who introduced the bill, \"and there shall be no more than an aggregate amount 15 gallons of beer, mead, cider and wine stored in the home.\"\u003c/p>\n\u003cp>Brewers must also keep their beers under the 14 percent alcohol by volume mark.\u003c/p>\n\u003cp>The Alabama legislation's success was welcomed by the \u003ca href=\"http://www.homebrewersassociation.org/\">American Homebrewers Association\u003c/a>, which has advised state groups of brewers.\u003c/p>\n\u003cp>\"After five years of working with Alabama home brewers to legalize the hobby of home brewing in the state,\" says AHA Director Gary Glass, \"it is gratifying to see the Alabama Legislature finally pass a home-brew bill.\"\u003c/p>\n\u003cp>Despite being passed by the state Legislature after Mississippi's bill was approved, Alabama's home-brewing bill may take effect first — the Mississippi legislation is scheduled to take effect this July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/61536/home-brewing-soon-to-be-legal-in-all-50-states","authors":["byline_bayareabites_61536"],"categories":["bayareabites_301","bayareabites_2638","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11681","bayareabites_14753","bayareabites_11161","bayareabites_11682"],"featImg":"bayareabites_61537","label":"bayareabites"},"bayareabites_56322":{"type":"posts","id":"bayareabites_56322","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56322","score":null,"sort":[1360375843000]},"guestAuthors":[],"slug":"when-the-microbes-are-happy-the-brewer-is-happy","title":"When The Microbes Are Happy, The Brewer Is Happy","publishDate":1360375843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.","status":"publish","parent":0,"modified":1360375843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":668},"headData":{"title":"When The Microbes Are Happy, The Brewer Is Happy | KQED","description":"Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"When The Microbes Are Happy, The Brewer Is Happy","datePublished":"2013-02-09T02:10:43.000Z","dateModified":"2013-02-09T02:10:43.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"56322 http://blogs.kqed.org/bayareabites/?p=56322","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/08/when-the-microbes-are-happy-the-brewer-is-happy/","disqusTitle":"When The Microbes Are Happy, The Brewer Is Happy","nprByline":"Lydia Zuraw","nprStoryId":"171384920","nprApiLink":"http://api.npr.org/query?id=171384920&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy?ft=3&f=171384920","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Feb 2013 15:38:00 -0500","nprStoryDate":"Fri, 08 Feb 2013 15:38:00 -0500","nprLastModifiedDate":"Fri, 08 Feb 2013 15:37:59 -0500","path":"/bayareabites/56322/when-the-microbes-are-happy-the-brewer-is-happy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy 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>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56322/when-the-microbes-are-happy-the-brewer-is-happy","authors":["byline_bayareabites_56322"],"categories":["bayareabites_301","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_11161","bayareabites_11176","bayareabites_3251"],"featImg":"bayareabites_56323","label":"bayareabites"},"bayareabites_56083":{"type":"posts","id":"bayareabites_56083","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56083","score":null,"sort":[1360254292000]},"guestAuthors":[],"slug":"sf-beer-week-6-new-craft-brewers-on-our-radar","title":"SF Beer Week: 6 New Craft Brewers On Our Radar","publishDate":1360254292,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"In honor of SF Beer Week, which kicks off Friday, we take a look at some of the newest craft beer makers who have made the leap to professional brewing in the past year. ","status":"publish","parent":0,"modified":1360860348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":1803},"headData":{"title":"SF Beer Week: 6 New Craft Brewers On Our Radar | KQED","description":"In honor of SF Beer Week, which kicks off Friday, we take a look at some of the newest craft beer makers who have made the leap to professional brewing in the past year. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"SF Beer Week: 6 New Craft Brewers On Our Radar","datePublished":"2013-02-07T16:24:52.000Z","dateModified":"2013-02-14T16:45:48.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"56083 http://blogs.kqed.org/bayareabites/?p=56083","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/07/sf-beer-week-6-new-craft-brewers-on-our-radar/","disqusTitle":"SF Beer Week: 6 New Craft Brewers On Our Radar","path":"/bayareabites/56083/sf-beer-week-6-new-craft-brewers-on-our-radar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-1.jpg\" alt=\"Bottles of Beer\" width=\"1000\" height=\"759\" class=\"aligncenter size-full wp-image-56118\">\u003c/a>\u003c/p>\n\u003cp>Many say that interest in home brewing has never been greater, with the quality of that home brew never better. Amid this soaring popularity, we're seeing the beginning of a wave of home brewers in the Bay Area going pro. \u003c/p>\n\u003cp>In honor of \u003ca href=\"http://www.sfbeerweek.org/\" title=\"SF Beer Week\">SF Beer Week\u003c/a>, which kicks off Friday, we're taking a look at some of the newcomers who have made the leap to professional brewing in the past year. From Capitola to Novato, Walnut Creek to South San Francisco, they are changing careers or launching second ones while continuing to work full time until the day when beer making may finally pay all the bills.\u003c/p>\n\u003cp>Several have science or engineering backgrounds. Some launched quietly following months, or sometimes years, of planning and plotting, raising capital and navigating the licensing process. Others, including Pine Street Brewery and Armstrong Brewing Co. this year, and Moksha in 2012, chose to make a splash and their formal debut during SF Beer Week, the pioneering beer celebration that has grown from 70 events to roughly 375 throughout the Bay Area over the past five years. \u003c/p>\n\u003cp>There is no doubt that it's an exciting time to be a beer drinker, but these six start-ups show it may be an even better time to become the brewer. \u003c/p>\n\u003cfigure id=\"attachment_56119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-2-ARMSTRONG.jpg\" alt=\"Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\" width=\"1000\" height=\"676\" class=\"size-full wp-image-56119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Armstrong with the blackboard of beers available on tap in the tasting room at Armstrong Brewing Co. in South San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://armstrongbrewing.com/\" title=\"Armstrong Brewing Company\" target=\"_blank\">Armstrong Brewing Co.\u003c/a>, South San Francisco\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>Nick Armstrong stealthily opened Armstrong Brewing Co. in a South San Francisco industrial park in November with Pat Hinterberger and Ben Colombo. There was little marketing involved beyond a website, Facebook page and mailing list full of his buddies from Genentech, where Armstrong still works full time. \u003c/p>\n\u003cp>Using a two-barrel system, the tiny Armstrong Brewery focuses on English and Belgian-style beers, including a malty English Northern brown, a fruity dubbel and a barrel-aged stout. Aside from the beers, it's worth paying attention to Armstrong's financing model. The brewery offers a CSA-style club where members commit to buying six bottles of new barrel releases every three to four months at a cost of $60-$75. So far, he's got 30 members. Armstrong has also partnered with North Carolina State University to try to crack the code for low-gluten beer using a gluten extraction process. If viable, Armstrong may be able to create low-gluten versions of his entire beer lineup.\u003c/p>\n\u003cul>\n\u003cli>Where to find Armstrong Brewery's beer: The Armstrong Brewery in South San Francisco and the \u003ca href=\"http://www.alearsenal.com/\" title=\"Ale Arsenal\" target=\"_blank\">Ale Arsenal\u003c/a> in San Carlos.\u003c/li>\n\u003cli>The brewer's personal favorite: Oatmeal porter, a dark English ale with a silky mouthfeel and caramel and toffee notes.\u003c/li>\n\u003cli>SF Beer Week events with Armstrong Brewing: Grand opening launch party with food and live music on February 16 at the tasting room.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56120\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-3-BELTANE.jpg\" alt='Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.' width=\"1000\" height=\"702\" class=\"size-full wp-image-56120\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Alan Atha, a self-described \"hop head,\" left a career as a cycling coach and personal trainer to open Beltane Brewing with partner Cathy Portje.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beltanebrewing.com/\" title=\"Beltane Brewing\" target=\"_blank\">Beltane Brewing\u003c/a>, Novato\u003c/strong>\u003c/p>\n\u003cp>Alan Atha hit the scene at SF Beer Week two years ago as part of a showcase of nanobreweries that had aspirations of one day going pro. Atha finally became legal last fall, transitioning from cycling coach and personal trainer to head brewer of his own operation, which is the only way the 62-year old says he could have gotten into commercial brewing. \"At my age, nobody would hire me,\" he says with a laugh. \u003c/p>\n\u003cp>With partner Cathy Portje, Atha opened a petite production facility and tasting room in Novato in October. He uses an all-electric three-barrel system and six strains of yeast to produce a repertoire of about 15 different beers, nine of which are usually on rotation in the tasting room. About 60 percent of Atha's beers are Belgian-style ales, with the remainder representing West Coast styles, such as IPAs. \"If you're a hop head,\" Atha says, \"come see me.\"\u003c/p>\n\u003cul>\n\u003cli>Where to find Beltane Brewing's beer: The Beltane tasting room in Novato, \u003ca href=\"http://www.stvincentsf.com/\" title=\"St. Vincent Tavern\" target=\"_blank\">St. Vincent Tavern\u003c/a> in San Francisco, \u003ca href=\"http://www.beer-revolution.com/\" title=\"Beer Revolution\" target=\"_blank\">Beer Revolution\u003c/a> in Oakland, \u003ca href=\"http://www.lincolnparkwine.com/\" title=\"Lincoln Park Wine Bar\" target=\"_blank\">Lincoln Park Wine Bar\u003c/a> in San Anselmo and \u003ca href=\"http://www.petalumataps.com/\" title=\"Taps Restaurant and Tasting Room\" target=\"_blank\">Taps Restaurant and Tasting Room\u003c/a> in Petaluma.\u003c/li>\n\u003cli>The brewer's personal favorite: Rumpelstiltskin Double IPA, a fruity blend with a huge hop profile. \"I brew that one for me,\" Atha says.\u003c/li>\n\u003cli>SF Beer Week events with Beltane Brewery: Double IPA Festival at \u003ca href=\"http://www.the-bistro.com/\" title=\"The Bistro\" target=\"_blank\">The Bistro\u003c/a> in Hayward on Feb. 9; Anchor and Hope Shrimp Boil at \u003ca href=\"http://anchorandhopesf.com/\" title=\"Anchor and Hope\" target=\"_blank\">Anchor and Hope\u003c/a> in San Francisco on Feb. 13; Valentine's Day release party of three new beers at Beltane Brewing on February 14th: Mon Coeur Chocolate Ale; Mon Coeur Sauvage, a chocolate ale with raspberries; En Suite Sauvage, a saison with raspberries.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56121\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-4-CALICRAFT.jpg\" alt=\"Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-56121\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blaine Landberg launched Calicraft Brewing Co. following a stint as one of Honest Tea's original employees.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://calicraft.com/\" title=\"Calicraft Brewing Co.\" target=\"_blank\">Calicraft Brewing Co.\u003c/a>, Walnut Creek\u003c/strong>\u003c/p>\n\u003cp>Growing up outside Chico in a family of home brewers, Blaine Landberg knew he wanted to be a brewer since he was 14. He made his first batch of beer in his UC Berkeley dorm in the late 1990s, throwing honey in the mix and calling himself the Buzzerkeley Brewing Company. \u003c/p>\n\u003cp>He wanted to start a brewery out of college but instead took a job with Honest Tea to learn the beverage industry from the ground up. He used that knowledge to launch Calicraft in May. His core lineup includes three beers: the Cali Colsh, a light, easy-drinking, stripped-down blend of European and California-grown malts; Oaktown Brown, a hoppy, malty brown ale; and Buzzerkeley, a sparkling ale made with Champagne yeast. All beers are made on a contract basis at facilities across the Bay Area, but Landberg is still hunting for his own brick-and-mortar location in Walnut Creek. \u003c/p>\n\u003cul>\n\u003cli>Where to find Calicraft's beer: Whole Foods, many independent grocery stores throughout the Bay Area, such as Andronico's and Lunardi's.\u003c/li>\n\u003cli>The brewer's personal favorite: Depends on the time of day.\u003c/li>\n\u003cli>SF Beer Week events with Calicraft: The company is taking part in several events, including the Band of Gypsies at \u003ca href=\"http://rosamundesausagegrill.com/mission-street/\" title=\"Rosamunde Sausage Grill - Mission\" target=\"_blank\">Rosamunde Sausage Grill - Mission\u003c/a> in San Francisco on Feb. 9; 4 X 6 East Bay at \u003ca href=\"http://www.creekmonkey.com/\" title=\"Creek Monkey Tap House\" target=\"_blank\">Creek Monkey Tap House\u003c/a> in Martinez on Feb. 11; and the Black and White Beer Ball at the \u003ca href=\"http://uccr.org/camp/santa-rosa-veterans-building\" title=\"Santa Rosa Veterans Building\" target=\"_blank\">Santa Rosa Veterans Building\u003c/a> in Santa Rosa on Feb. 15, among others\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-5-MOKSHA.jpg\" alt=\"Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\" width=\"1000\" height=\"702\" class=\"size-full wp-image-56122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mukul Jain launched Moksha Beer at SF Beer Week 2012, with its first product based on a beer recipe from an uncle in India.\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mokshabeer.com/\" title=\"Moksha Beer\" target=\"_blank\">Moksha Beer\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>Mukul Jain and Anand Chandrasekaran used to bemoan the lack of quality among many Indian beers. When Jain learned his uncle in India was a home brewer with an interesting family recipe, he saw a chance to bring to market a unique amber lager that would pair well with South Asian food. \u003c/p>\n\u003cp>Jain and Chandrasekaran launched Moksha Beer during the 2012 Beer Week. The pair worked to maintain the flavor profile of Jain's uncle's beer using local ingredients. The smooth, malt-forward amber lager is Moksha's lone offering at the moment, but Jain's uncle in India is reportedly at work on several other recipes. Stay tuned.\u003c/p>\n\u003cul>\n\u003cli>Where to find Moksha beer: Indian restaurants throughout the Bay Area, including Amber India, Gaylord India in San Francisco and Mint Leaf in Berkeley.\u003c/li>\n\u003cli>The brewer's personal favorite: Amber Lager.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfbeerweek.org/schedule/#q=moksha\" title=\"Moksha at SF Beer Week\">SF Beer Week events with Moksha\u003c/a>: Food pairing at \u003ca href=\"http://somastreatfoodpark.com/\" title=\"SOMA StrEat Food Park\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> in San Francisco on Feb. 10; Happy Hour at \u003ca href=\"http://www.111minnagallery.com/\" title=\"111 Minna Gallery\" target=\"_blank\">111 Minna Gallery\u003c/a> in San Francisco on Feb. 15.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-6-PSB.jpg\" alt=\"David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\" width=\"1000\" height=\"695\" class=\"size-full wp-image-56123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">David Alexander and Jay Holliday launched Pine Street Brewery on Monday at the Amsterdam Cafe in San Francisco.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pinestreetbrewery.com/index.html\" title=\"Pine Street Brewery\" target=\"_blank\">Pine Street Brewery\u003c/a>, San Francisco\u003c/strong>\u003c/p>\n\u003cp>This home brewing adventure began in a cramped apartment on Pine Street in San Francisco about four years ago. After sharing countless concoctions with friends and family, Jay Holliday and David Alexander became licensed in December. Like Calicraft and Moksha, the partners don’t have their own facility so their beers are produced at other breweries in the Bay Area.\u003c/p>\n\u003cp>Pine Street Brewery officially launched on Monday. Their strategy involves offering just one beer at a time, with the first being the Atom Splitter, a 5 percent pale ale. Other beers up their sleeves include “Black Bay,” a stout, and “Menagerie,” a farmhouse style ale. \u003c/p>\n\u003cul>\n\u003cli>Where to find Pine Street Brewery's beer: Available only on tap at bars and restaurants including \u003ca href=\"http://www.shotwellsbar.com/\" title=\"Shotwell's\" target=\"_blank\">Shotwell's\u003c/a>, \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a>, \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a>, \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">The Fishbowl Bar & Grill\u003c/a>, \u003ca href=\"http://www.stvincentsf.com/\">St. Vincent Tavern\u003c/a>, \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a>, \u003ca href=\"http://www.columbuscafesf.com/\" title=\"Columbus Cafe\" target=\"_blank\">Columbus Cafe\u003c/a> and \u003ca href=\"http://www.chompandswig.com/\" title=\"Chomp N' Swig\" target=\"_blank\">Chomp N' Swig\u003c/a>, all in San Francisco.\u003c/li>\n\u003cli>The brewers’ personal favorites: Holliday likes the Atom Splitter, a crisp, hoppy beer with a mild citrus backbone; Alexander enjoys low alcohol “sessionable” beers and the occasional double IPA.\u003c/li>\n\u003cli>SF Beer Week events with Pine Street Brewery: Pizza party at \u003ca href=\"http://www.pizzaplacesf.com/\">Pizza Place on Noriega\u003c/a> on Feb. 10; \u003ca href=\"https://plus.google.com/106264394957124123091/about?gl=us&hl=en\">Fishbowl Bar & Grill\u003c/a> in San Francisco on Feb. 12; \"Locals Only\" at \u003ca href=\"http://thesycamoresf.com/\" title=\"The Sycamore\" target=\"_blank\">The Sycamore\u003c/a> in San Francisco on Feb. 15; \"Local Brewery Showcase\" at the \u003ca href=\"http://www.amsterdamcafesf.com/6301.html\" title=\"Amsterdam Cafe\" target=\"_blank\">Amsterdam Cafe\u003c/a> in San Francisco on Feb. 16.\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_56124\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/BAB-BEER-7-SARA.jpg\" alt='Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"' width=\"1000\" height=\"613\" class=\"size-full wp-image-56124\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tim Clifford and Adair Paterno, owners of Sante Adairius Rustic Ales, call themselves \"beer geeks first, brewers second.\"\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rusticales.com/\" title=\"Sante Adairius Rustic Ales\" target=\"_blank\">Sante Adairius Rustic Ales\u003c/a>, Capitola\u003c/strong>\u003c/p>\n\u003cp>Tim Clifford became obsessed with making beer while working for a home brew supply company in Santa Cruz. After scrapping the original plan to open a brewery and winery under one roof, he opened the Sante Adairius Rustic Ales' tasting room last May with his wife Adair Paterno, a local attorney and his beer drinking partner for some 20 years.\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>Sante Adairius makes everything from ubiquitous IPA to robust porters, English-style cask ales and German-style Goses. Clifford brews from a Belgian-inspired tradition, which he describes as whimsical and open-ended, with a willingness to have fun with ingredients. \"I'm a home brewer, with no professional brewing experience,\" he says. \"And as a home brewer, you don't have to sell your beer so you can be very experimental.\" \u003c/p>\n\u003cul>\n\u003cli>Where to find Sante Adairius' beer: Don't expect to see many Sante Adairius beers outside the Capitola tasting room in the immediate future, or at least the first half of 2013.\u003c/li>\n\u003cli>The brewer's personal favorite: Hard to choose, but one would be the West Ashley, a saison aged in Pinot Noir barrels with apricots.\u003c/li>\n\u003cli>SF Beer Week events with Sante Adairius: Beer pairing dinner at St. Vincent Tavern in San Francisco with Craftsman Brewing Co. on Feb. 10; Sour Sunday at \u003ca href=\"http://triplerock.com/\" title=\"Triple Rock Brewery\" target=\"_blank\">Triple Rock Brewery & Alehouse\u003c/a> in Berkeley on Feb. 10; Meet the Brewer at Triple Rock Brewery & Alehouse in Berkeley on Feb. 12; Dinner pairing at \u003ca href=\"http://goodkarmavegancafe.com/home/\" title=\"Good Karma Vegan Cafe\" target=\"_blank\">Good Karma Vegan Cafe\u003c/a> on Feb. 15.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56083/sf-beer-week-6-new-craft-brewers-on-our-radar","authors":["5392"],"categories":["bayareabites_109","bayareabites_752","bayareabites_301","bayareabites_50","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_14753","bayareabites_11160","bayareabites_11161","bayareabites_11159","bayareabites_8762"],"featImg":"bayareabites_56142","label":"bayareabites"}},"programsReducer":{"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"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"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":"13"},"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. 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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":"2"},"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. 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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. 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