Hey, Brewtiful

Keep Calm & Drink A Beer?

noreply@blogger.com (no) — Thu, 23 Jul 2015 20:57:00 +0000

There are some scenarios that necessitate rage.

In a world where machines--corporate or otherwise--dictate what's considered common value, sometimes rage is an appropriate response.

Speaking of appropriateness...

"Keep Calm, and Carry On" was a phrase originally used to counter the collective anxiety and mass hysteria that might otherwise have made the English (who were being threatened with bombs by Nazis) freak-the-fuck-out.

From Wikipedia:

"The poster was intended to raise the morale of the British public, threatened with widely predicted mass air attacks on major cities.^[1]"

It's since been re-visioned in a variety of contexts to communicate the same essential message--attend not to your anxieties, but to the past-times, distractions, busyness of life that ease the sober tensions and discomforts you'd otherwise find difficult to ignore.

Speaking of discomfort...

What is the appropriate response when a monolithic conglomerate asks you to literally "drink the kool-aid"?

Should we should remain uncomfortable?

"[...] the issue with AB-InBev is what it has done in the past to squeeze its competitors – purchasing materials suppliers, for example, to choke off a competitor’s supply – and what it will continue to do in the future – staggeringly discounted keg prices of its purchased craft brands to regain and retain tap handle space, thus squeezing out independents."

Should we ignore past transgressions, or deny inevitable future conflicts of interest?

"Federal authorities allege that Anheuser-Busch InBev's $20.1 billion takeover of Grupo Modelo, announced in June, would 'substantially lessen competition in the market for beer in the United States as a whole' and result in consumers "paying more for beer and having fewer new products from which to choose," according to the Justice Department."

Should we attend to our stomach pains?

Should we silence or repress outrage? Or should we instead acknowledge our collective discontent as a necessary, and productive expression that moves us toward requisite change?

Speaking of change...

One might conclude (without knowing the boundaries beyond our blue planet) that we live at the center of the universe. At one time, this was commonly accepted as truth.

We now know the belly button is not actually the source of gravitational pull, and that the universe is instead expansive and unknown. That it expands in an elastic and predictable way (equal & opposite) and will eventually rebound toward the center...

And in the universe of beer, the rebound appears to be moving in a new direction.

............

What happens when we throw ourselves *toward* fear is a funny thing. Pain is inevitable, but we also urgently and creatively adapt to our circumstances.

When you get on a bike for the first time, gravity is both the antagonist and the agent of continued motion. The thing which pulls you toward the pavement *and* the thing that pulls you forward in graceful motion. Some of us (most of us) learn to ride that momentum toward unfamiliar destinations. To steer that moving, dynamic body of energy down roads of our choosing.

I encourage you to run toward the fear. To refrain from distractions. To see the antagonist not just as the impediment to change, but an opportunity for creative adaptation. To seize the opportunity to get up in that saddle and fly. Just fly.

A {Brewtiful} Beer Bloggers & Writers Conference--Asheville, North Carolina

noreply@blogger.com (no) — Mon, 20 Jul 2015 22:43:00 +0000

More snapshots on Instagram @heybrewtiful

Last week I had the pleasure of attending the Beer Bloggers & Writers Conference in Asheville, North Carolina along with over 150 registered beer writers, sponsors, and enthusiasts.

Four days and many tweets later, the online chatter is still ongoing with wrap-ups from writers around the country. It's worth a look if you've ever wondered what it looks like when a bunch of people with a mission for beer and beer writing descend on a city smartphones in hand (#beerslaughter).

Some highlights of the trip for me were several delicious visits to Burial and Wicked Weed, a tour and dinner celebration at Sierra Nevada lead by none other than Ken and Brian Grossman (talk about legacy), and getting to hear from keynote speaker Kim Jordan, CEO and Co-founder of New Belgium.

I also volunteered to speak on a panel (more of that to follow).

As anyone who lives in the digital age likely knows by now, the potential soul-crushing power of the internet is theoretically quantifiable by multiplying your current level of fear and anxiety (times) the number of internet connections in the hands of your audience. So by the time day two of the conference rolled around, the back-channel twittershit-talking, humorous as it may have been, had me more nervous than--the nervous person I usually pretend not to be (I'm so good with words: #howdidigetthisjob).

If I sucked, I'd certainly find out ~~afterward~~ while it was happening. (It's also probably going to take a while before I can stop myself from reflexively hashtagging #allthethings.)

{#saveme}

Anyway, I took the honesty is the best policy approach and admitted I'd be using the podium as a security blanket before slipping into a dissociative state and watching myself crack jokes and admitting to weakness before this army of social-media-savvy gunslingers. And I survived!

Fortunately, we'd all started drinking well before noon (it's a beer conference in a very literal sense, people) so I also had a little liquid courage in my arsenal by the time 2pm rolled around.

Moderating the panel was Alan McCormick of Growler Fills, who lead Bryan D. Roth, Oliver Gray, and myself in a presentation entitled "Beyond the Beer Review." Last year I placed third overall in the NAGBW competition for beer blogging, and ended up being invited to speak with this very prolific, and established, group of writers. Big thanks to Alan for helping it all come together so well, and for compiling our slides into a cohesive whole.

Until I can get a more detailed rendition of my notes pulled together (and some audio to go with #staytuned) here's some slides that may or may not make sense without accompanying text/explanation. Whee!

Moving beyond the beer review public copy from Alan McCormick

(Session description below)

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I have a series of follow-up posts scheduled for you in the coming week(s) but until then, I'm going to dive right back into real life and start running like mad to catch up to all the other beer obligations I have in my life--like working for these lovely people.

#beerismylife

#getmeofftheinternet

#cheerspeople

Hey, Brewtiful {Sweetwater 18 Belgian-Style Tripel}

noreply@blogger.com (no) — Fri, 13 Mar 2015 02:00:00 +0000

"What would you expect from a couple of boys with more of a hankering for beer than for books?"*

Not this brewtiful baby.

Uncharacteristically understated, elegant, and complex when compared to their usual lineup, Sweetwater 18, a belgian-style tripel, celebrates Sweetwater's 18th anniversary.

Like a luscious and boozy present, the beer draws you in with its heady aroma on a first pass even before it reaches your lips; there's no hiding the 10% alcohol in this beer. Fermented using Ardennes yeast (the same used in Spinnerbait, a belgian-style red ale) the beer is balanced with subtle spiciness and mildly fruity esters that calls to be paired with something equally drool-worthy, like bacon-wrapped dates or a cheese plate dripping with walnuts and honey.

Golden and promising as its gilded label, this is definitely a beer worth singing about.

Sweetwater's founders are fond of the saying, "We're not here for a long time; we're here for a good time," but eighteen profitable years is a legacy worthy of consideration. And with a sour in the works not far behind this celebratory release, Sweetwater's "good times" seem to have their sights set on a long future, one that caters to both saveur and those looking to just slam some beers.

If you haven't yet had your first taste, start searching for this pot of gold before it's gone (available in 750ml bottles and draft for a limited run).

[*source]

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A sample of Sweetwater 18 was provided as a courtesy to media for review. Heybrewtiful is not affiliated with Sweetwater Brewing Company and received no compensation or other undisclosed exchange for this promotion or review (a.k.a. nobody pays me to write this stuff).

Six Better Names Than “Bomber” for a Big Bottle of Beer

noreply@blogger.com (drc) — Tue, 10 Mar 2015 16:15:00 +0000

With craft beer having emerged from its infancy in the United States, it’s time we reconsidered what we call those big 22-oz bottles of beer.

“Bombers.” Really? That’s the best we can do?

What’s Wrong with “Bomber”?

“Bomber” has all the wrong connotations for modern craft beer culture. First, it’s too close to an old phrase for indiscriminate drunkenness--“getting bombed”--that doesn't really fit with the quality-conscious and taste-focused message most craft brewers want to promote.

Second, when most people use the word “bomber” in general conversation, they aren't usually referencing something that builds community and spreads goodwill and cheer. It's true that when a buddy comes over with a couple of bombers, I'm not imagining military aircraft, suicidal fanatics, and Molotov cocktails. But do we really need such a thickheaded name for such a great thing?

Just for fun, let’s run through some alternatives. And before the “Leave Bombers Alone!” campaign revs up, let me point out that we already have some evocative names for other beer containers: barrel, keg, tun, firkin, and so on.

A new name could fit a lot better on that list. We might also take a clue from wine culture, which has some seriously badass Biblical names for large containers, including jeroboam, methuselah, balthazar, and nebuchadnezzar. Hell, yes.

Because of their long
fermentation and high alcohol
content, Quadrupel ales are
often only available in a
calabash, a size indicative
of sharing.

As a replacement for “bomber,” calabash has a couple things going for it. Technically, a calabash is actually a gourd-shaped bottle or jug (“pumpkin” in Spanish is calabaza), so as an extension of an real-but-little-known term, I think it has some potential. Lots of other words have grown out of an older, more precise definitions for wider applications: words like car (from “cart”), barn (originally a specific building for storing barley), and holiday (which formerly just meant “holy day”).

So why not calabash? It rolls off the tongue, it has a rustic and slightly mysterious ring to it, and it’s certainly memorable. As old-fashioned lingo, calabash might evoke the American colonial era, when brewing beer was a pretty wide-open prospect that might involve lots of curious ingredients, and where large jugs of beer were a social necessity. The earthy and agricultural echoes of calabash also fit with the entire farm-to-table and “drink local” movements.

Everything potentially cool and positive about “calabash,” however, can also be cited as a problem. Purists will say that most bomber-sized beer bottles just don’t resemble gourds. (They’ve got a point. If we’re sticking with a vegetable resemblance, the more appropriate term for the bottle might be zucchini, but come on.) For many people, “calabash” might not sound like log-cabin Americana but something less down-to-earth, like elitist hipsterism or the esoteric nerd-speak of Middle Earth and Dungeons & Dragons: my half-elf warrior uses his truncheon to strike the calabash and release the elixir!

Maybe we can all agree to use calabash as a handy code for any pumpkin-style beer and move on.

This copium of beer caught
my eye with its enticing
artwork.

This one has an elegant ring to it. “Copious,” from the same root word, means “plentiful,” so copium fits in terms of what we expect from a large bottle: plenty of beer. The Latin origin speaks to the ancient art of beer making and connects to classical ideals of civilization, heritage, and great works. It’s not too hard to imagine a centurion calling for another copium (or, probably, copia)... maybe after all the wine had run out.

At the same time, copium kinda sounds snooty and pretentious. Until it caught on, the word would have to be beersplained a thousand times to average drinkers, and would probably do little to counter the prevailing new stereotype of insufferable beer snobs. Maybe it’s best to leave the word copium to the male enhancement industry.

Would you please
pass the "common"?

At the other end of the spectrum from copium lies common, which has a lot to offer as a bomber substitute. In an abstract sense, common suggests much of what’s great about modern beer culture--sharing, community, mutual interest, authenticity. But the word also carries compelling suggestions about the nature of place.

In old English villages, the common was an area of public land usable by all, a place to work, play, meet, socialize, and share space. Ideally, the common implied collective stewardship as well. The community had to care enough about something that belonged to everyone. If too many people treated the common selfishly (the so-called “tragedy of the commons”) then it would end up destroyed. At heart, the concept of the common conveys the essential connectedness of human life and community. To call a big bottle of beer a common might be a powerful way to invoke these ideas of interdependence.

Or, it might lead to pointless misunderstanding. After all, common also means “ordinary” and “average,” and thus “not too interesting.” Common beer is also a distinctive style, so there’s another opportunity for confusion. Hell, just using a word that normally serves as an adjective is bound to perplex a fair amount of people. And finally, common might have already been branded by the rapper and actor… which actually might not be a bad thing, given the potential for diversity that craft beer has yet to fully embrace.

I love you, common, but it just might be you and me for a while.

A cremore of Southerly Love is
perfect for two (although I'd selfishly
indulge another bottle on my own).

Pronounced “cre-MORE,” cremor is another Latin-derived word meaning “thick broth,” which is pretty appropriate for a lot of the potions that come in big beer bottles. The word certainly sounds interesting and suggests some easy applications (“You want some more from this cremor?”).

But on second thought, cremor has some fatal flaws. Most people will probably pronounce it like “creamer,” which comes with a whole set of incoherent associations. And it’s not too hard to imagine people thinking of crematorium or moron when they see the word.

On third thought, who the hell put cremor on this list? Let’s move on.

This felix of farmhouse ale
was one of my favorite from
last summer.

If folks can get past the cultural baggage (Felix the Cat, The Odd Couple), felix is an intriguing choice. Like copium and cremor, it’s got a Latin pedigree. But since it’s also a dude’s name--albeit an uncommon one--felix comes with a lot more familiarity than those other options, which might help. It also means “happy” or "lucky," which are damn fine adjectives for a big bottle of beer. If you dig a little deeper into the etymology, felix also relates to fertility, creation, and suckling. Nice.

I think felix has potential. Downsides? Not sure what you’d call more than one of them. Felixes gets caught up on all those terminal “s” sounds, feli sounds like a gathering of pussycats, and felices sounds too much like “feces.” Maybe, like “sheep” and “fish,” felix just works as both singular and plural noun. “I got four felix here from Cigar City. Who’s joining me?” I kinda like that.

I saved the best for last. Horn works on so many levels as a replacement for bomber, it’s weird that it hasn’t already happened. Horn is simple and accessible, and it’s got credibility from cultural and historical perspectives. Ancient peoples used the horns of animals as ceremonial drinking vessels--the image of the wassailing Viking comes immediately to mind, ox horn full of mead. Those old horns were big, designed for communal imbibing, to be passed around to signify kinship and trust. It really meant something to share the horn.

Horn also folds in some of the better ideas from the terms listed above. The word “cornucopia,” for instance, means “horn of plenty,” and it’s easy enough to envision life-giving beer as part of the abundance flowing forth alongside grains, fruits, and vegetables. And if the average person thinks of a trumpet or a party favor upon hearing horn, it’s easy enough to point out the common ancestry. Some animal horns were for blowing tunes, and some were for enjoying a drink while listening to tunes. Done. Maybe the baseball phrase “around the horn” gets repurposed to mean beer-focused fellowship.

And as an added benefit, if a few horns gets you horny, it’s a helluva lot better than a few bombers getting you bombed.

Horn gets my vote (though calabash, felix, and common deserve some respect). What do you think? Got another possibility? Let’s hear it!

P. S. Here are a few other candidates that didn’t make the cut: gravid, plentif, cornus, barleycorn, kindred, publicus, bounty.

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All images courtesy @heybrewtiful. Guest post contributed by Darren Crovitz. Darren enjoys a good beer now and then, regardless of the container it comes in. Follow Darren on Twitter @dcrovitz: Reads, writes, views, brews.

{Blast from the Past} Suwanee Beer Fest

noreply@blogger.com (no) — Thu, 29 Jan 2015 20:02:00 +0000

By the time March rolls around I'm ready to ditch my indoor drinking habits for some festival style sipping. And for me (and the rest of north-metro area) the Suwanee Beer Fest seems to be just what the drinking doctor ordered.

Get yourself some discounted festival fare for the occasion thanks to The Peach State Ale Trail who are offering up $20 for first time Uber riders! Just use code GAALETRAIL to take advantage of this offer.

In attendance two years and counting, here's five reasons you should kick off your house slippers and get sipping with it in Suwanee this March 14th:

#1 Beer: This one might seem like a no brainer, but there's really nowhere else in the north-metro area you'll find so many totally delicious (and totally home grown) beers in one place. And unlimited pours mean you really can try beer to your heart's (or your liver's) content.

#2 Beer People: Beer festivals are some of the best meet-and-greets. With beer a-plenty, it's easy to find common ground and after just a few sips you might find yourself arm-in-arm with a group of new drinking buddies to stroll through the park with. It's also a great opportunity to chat with some of the brewers and brewery owners themselves. Say hello! Ask questions! Give high fives! It's not winter anymore! Quick tip: consider carpooling, taking Uber (first time riders get $20 off with code GAALETRAIL), or taking some other form of public transport to ease the inevitable parking crunch.

#3 Sun: Vitamin D, in spades. It feels good to have the sun on your face, and the Suwanee city center is a great place to do it. Seriously people, don't forget the sunscreen, hats, and hydration. Even better, consider applying to be a volunteer and score a shaded spot beneath a brew tent!

#4 Food: Food trucks. Is there anything not to love? Park your tookus on the lawn and gnosh away. Quick tip: although there are usually ATMs on hand, save yourself the additional trip and just bring along some old-school cash money and get your eat-on in no time. Typically located around the perimeter of the park, you'll find yourself with options no matter when hunger strikes.

#5 Fun: Consider this your St. Patrick's Day pre-game people. Green beards, green t-shirts, green everything. The only green thing I haven't seen at this festival (thankfully) is green beer... and with over 5,000 attendees at the 2014 festival, this year's gathering is bound to draw another festive crowd.

Check out pics from this blast from the past at the 2014 Suwanee Beer Fest! This is usually a packed event and VIP sells out fast, so don't wait to buy your tickets (official details after the pics).

Here's the official rundown:

Event: 5th Annual Suwanee Beer Fest
When: March 14, 2015 from 1pm-5pm
Where: Suwanee Town Center Park, 300 Town Center Avenue, Suwanee, GA 30024
Tickets go on sale: February 6th @ noon at http://www.Suwaneebeerfest.com

Winner of Best Festival in Gwinnett, The Annual Suwanee Beer Fest is one of the most premier American craft beer events in the South. An annual tradition for thousands of guests, the festival takes place St. Patricks Day Weekend on March 14th from 1pm-5pm for General Admission and 12pm-5pm for VIP, at Suwanee Town Center Park.

There are over 250 featured craft beers this year from local and national breweries. A variety of foods for every palate will be represented and live music will be enjoyed throughout the day. Returning for the third year in a row, is the Home Brew Competition, welcoming up to 400 registrants to be judged by professionals across BJCP Beer categories.

Tickets go on sale Friday, February 6th at suwaneebeerfest.com. General Admission Tickets are $40 and VIP are $95 with a portion of the proceeds going to directly to charity. This event sells out quickly and guests are strongly encouraged to purchase in advance.

General Admission ticket holders receive: unlimited tasting of over 250 beers, a commemorative tasting glass and unlimited access to all areas of the festival. VIP guests receive: everything included in General Admission PLUS one hour early admission into the park, a private tasting/dining tent and a catered meal. There are a limited number of VIP tickets. Purchase early to guarantee availability.

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Full disclosure: Admission to the 2015 Suwanee Beer Fest was provided for media coverage purposes; the opinions and images are my own and reflect an honest appraisal of both the festival and my past experience.

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Caren West: A Lady Who Loves Beer

noreply@blogger.com (no) — Fri, 05 Dec 2014 03:31:00 +0000

Photo credit Teodora Nicolae

Naming her dad as her ideal drinking buddy, she says that although she prefers more hop-forward beers when given a beer list, she'll try just about anything (including drinking a PBR when the time calls for it). Hells yeah.

Celebrating nearly a decade of business in Atlanta handling public relations for some very beer-centric clients (including Wild Heaven, Frozen Pints, and Cypress Street Pint & Plate to name a few) this social butterfly really knows how to throw a party and is a powerhouse of positive energy and enthusiasm wherever she goes.

Meet Caren West: a lady who loves beer.

How did you end up in Atlanta, and do you think you'll stay for always?

"To make a very long story short: I graduated from Auburn University, so ended up spending a lot of time in Atlanta throughout my college career, but never thought I would make it my home. After I graduated, I spent one last glorious summer at the beach working at the Weekapaug Inn in Rhode Island, moved to South Carolina for hot minute, and then the next thing I knew I found myself in Atlanta looking for jobs.

I love our city. I am so proud to live in Atlanta and own a business here. I don't see myself leaving any time soon (or really ever) other than buying property in other cities and the beach, but I will always have a home in Atlanta. I made a very conscious decision to open a business in Atlanta and will continue to do my best to support the community and all the incredible businesses and people who make our city so great."

What's your day job? What do you love about it?

"I'm the President of Caren West PR, a full-service public relations and graphic design firm that specializes in lifestyle, entertainment, and events. I always say that public relations is a lifestyle since it’s a 24-7 type of a gig on a lot of levels, which is one of the things I love (and hate) about it. I also tend to get bored very easily and no two days are alike, which means every day is an adventure. I really couldn't be luckier. I have a great team, awesome clients, I bring my dogs to the office in the Old Fourth Ward, and I get to meet and work with truly inspiring people on a daily basis."

Does beer play a role in your professional life?

"Beer has definitely played a role in my professional life, but it was more of a happy accident than a strategic plan. Not only have I inked a lot of deals over a brew and made lifelong friends personally and professionally because of a shared affinity for it, but I also have the great fortune to work with a lot of beer-loving folks and businesses including Wild Heaven Craft Beers, Cypress Street Pint and Plate, Bone Lick BBQ, and Frozen Pints craft beer ice cream to name a few."

When you're not drinking beer you're...

"Since we work with such a dynamic scope of lifestyle clients, work tends to consume most of my time, which happens to involve drinking beer from time to time. When I am not working, or drinking beer, or working and drinking beer, you can find me reading a book, playing with my giant Golden Retriever Bloo and tiny Chihuahua Morgan, or solving all the problems of the world at the beach."

Beer: old loves, new favorites?

"Although I tend to go hoppy, I love exploring beer and I'm open to try almost anything, especially recommendations from Cypress Street’s Rob “BrewRu" Merrick, Reid Ramsey, Bob Townsend and Ale Sharpton. A few of my favorite go-to brews: Bell’s Two Hearted Ale, Wild Heaven Invocation, Wild Heaven Ode to Mercy, Terrapin Hopsecutioner, Founder’s All Day IPA, Dale’s Pale Ale, Dogfish Head 60 Min IPA. And, I'm not going to lie – I love a frosty PBR or Miller High Life when the time calls for it."

Favorite places to grab a beer?

"Atlanta has so many fantastic haunts including Cypress Street Pint and Plate, Argosy, Diesel Filling Station, Brick Store, Bone Lick BBQ, 5 Seasons, and The Porter. And, I consider myself very, very fortunate and have a number of haunts that feel like home where the staff and owners always take great care of me, including Bone Lick, Cypress and Vickery’s in Glenwood Park."

If you could have one beer with anyone in the world, who would it be and where would you raise your glass?

"Without a doubt it would be my dad, because he’s simply the greatest person I know. While he currently lives in Florida, he was born and raised in New York, so I would love to hang out with him the city, but honestly his back patio would do just fine."

Future goals, beer-related or not:

" Make more time for fishing. Seriously. And, continue to take the bull by the horns."

Connect with Caren West

website | twitter | facebook | instagram

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Join us for a new feature on Atlanta women each month throughout 2014. Inquiries, interest, and requests for more information should be sent to heybrewtiful{at}gmail{dot}com.

Craft Beer Report Card: Have We "Failed Our Female Fan Base"?

noreply@blogger.com (no) — Sun, 30 Nov 2014 19:59:00 +0000

**This post has been updated with amendments to clarify an earlier version.

I'm rather fond of men. I happen to married to one, so that works in my favor.

The shaven, the non-shaven, the hipster and not-so-hipster--men in all their delightful array of loveliness, directness, stewardship, etc. That they happen to co-habit the culture of craft beer along with me is even more reason to raise my glass in celebration.

It has been MEN, among all my supporters, that have been some of my most loyal and consistent friends, and I am deeply glad for it. Although many a reader, writer, and editor inquiring about my site has attempted to frame it otherwise. (And yes, my Lady friends have also got my back. Holla!)

It's also worth mentioning that I have a son, and there is nothing about his maleness that offends me. It seems absurd to even have to make a statement like that. His boy-ness (yes, I'm possibly making up a word; deal with it) has been a gift to me, and if I'm being honest, also a relief--I feel far too inferior in the ways of womanhood to raise daughters.

Don't get me wrong. I'd love daughters just the same, but the world of "girls" isn't one I fit into comfortably. I admire women who have the knack for it. I give mani-pedis, and makeup and makeovers my best attempt, but I realized long ago that my strengths lie elsewhere. I'd gladly hire a stylist if I had the expendable income, to make those decisions for me. But I digress.

A while back, I was asked a series of questions (namely about stereotypes and impressions regarding women and beer) by a writer doing research for an article. Somewhat predictably, the feedback I gave was excerpted to support a particular thesis: that "craft beer has failed the female" consumer.

This is not my thesis. I neither feel failed or infuriated by craft beer, though I can certainly think of appropriate uses for both beyond that context.

And it bothered me that several instances where I mentioned men, not only as subjects of unflattering stereotypes, but also as outstanding exemplars for craft beer, were omitted or abbreviated to support this thesis. I saw men earnestly responding to the original article by asking, "So what's the answer?" There ought to be a way to make men part of the solution without omitting them from the conversation. [**]

In the last two years (I celebrated the second anniversary of this site this past October) I've tried to show that men AND women both can and do passionately debate, drink, and demonstrate their love for fermented beverages in the universal language of beer.

Is it perfect? Is anything perfect? Of course not. But it is the addition of "craft" to beer, more often than not, that gives rise to the conversation of women holding positions of power and agency in the beer industry.

And it's my opinion that the marketing of beer (as a whole) does a disservice to MEN as well as women. Notably, depicting male consumers as insensitive drunkards and children (rather than grown adults capable of and interested in a range of tastes and mutually fulfilling companionship).

You do not, for example, see many mainstream examples of women squee-ing over a temperature controlled beer cellar during the commercial break, while their husbands elatedly gawk over the shoe closet--though an inversion of gender roles would certainly be worth a giggle, and likely more resonant with women and men of a certain untapped demographic.

Infuriating? Not really. Not to me, anyway.

The ones who ought to be upset are investors, who could certainly do more to directly speak to the untapped consumer, who is still predominantly drinking wine and possibly prefers a less hetero-normative environment.

Moving on.

My opinion is that taking sides is a bit of a drunken illusion--that there really aren't sides to take at all except in the sense that we're all clinging to the same edge of a singular pool, like organisms fermenting in a vat of basically sweet ingredients that can either age into something spectacular or go sour in the worst way possible.

Yes, sometimes there are clear cut assholes. But mostly, people are all right.

Because of this, it is (perhaps naively) always my earnest hope that we can wade away from the edge a good distance, and maybe float along on a bit of drunkenness together before weighing each other down with stones. Or skip the whole swimming bit and sit around stoned Colorado style. Don't harsh my mellow, dude.

I am at times a little too enamored by the idea that beer (craft beer specifically, which still has the potential to maintain some distance from the commodified mainstream) can be a path toward this type of communion. I am admittedly very tender-hearted on this topic.

Without delaying the point much further, and to clarify some uninformed conclusions that were drawn by anyone seeing the excerpts included in the unfortunately titled article ("How Craft Beer Fails Its Female Fan Base") I've included my full responses, as well as the initial questions, that resulted in my being included in the article.

I do not, for example, find the depictions of women in beer "infuriating" as one might reasonably conclude from the article. I'm bothered extensively less by the ads than how people treat each other in the commentary about them.

I don't feel failed by craft beer. But I do think the article fails to complicate the issues, offer solutions, or give men fair consideration as targets of the same limiting and outdated marketing.

THE 'Q' AND 'A' EXPANDED

Q: "How do you think women beer drinkers are stereotyped?"

A: "I think the stereotype of women drinkers hasn't seen much evolution. There are still examples of women-as-accessory-to-beer or of women-accessible-by-beer that dominate the global mindset.

Women are still predominantly cast as non-beer drinkers--typed as uninterested, or less interesting than beer, as in Amstel’s 2014 commercial (but Amstel is pretty notoriously embedded in the “guys drinking beer” concept, which does as much disservice to men, in my opinion).

Bud Light is equally out of touch, infantilizing it’s male target consumer. Heineken and Dos Equis, though at least more creatively entertaining, don’t do much to reach women as a market.

I’d like to say craft beer is immune, but there’s room to evolve. The coyly named PD Peach by Pig’s Mind was rightly called out for being “rapey” not long ago. More recently Mother Earth got some press for their “got cans” ad, which struck me as an odd and incongruous brand decision. Neither of seemed particularly suited to seduce women drinkers, who are a (growing) minority."

Q: "What specific jobs in the beer industry do women tend to occupy—or is it pretty consistent across the board? Why do you think that is?"

A: "I see a lot of women in marketing or social media. I think women are traditionally better communicators when it comes to these roles (not always, but often). As a general rule, women tend to look more for connection, and build relationships through talk, so in that sense they’re probably better suited for these roles.

There are of course, exceptions. You’ll find women taking on the role of brewer, or barrel house manager. Pink Boots Society does a great job of advocating for more equity and participation on this end, but in general I’d say there are mostly men in this role.

I think it has less to do with gender though, and more to do with disposition. I personally love hearing Brooklyn Brewery’s Garrett Oliver speak, and he is a great example of how a man can be a dynamic (and “delicious” as he likes to say) face of a brewery. I don’t know that I can even think of a female equivalent."

Q: "What are the annoying stereotypes you've encountered, and why do you consider them to be false?"

A: "I find it annoying when men assume I don’t know anything about beer, particularly when I’m on location for a shoot or have made arrangements to interview someone. It’s subtly done, but the mansplaining is ever present. I’m all for learning, I certainly don’t know everything, but it’s done in this casually insulting and presumptive way that fails to ask questions or qualify the expertise of the listener. It’s this predetermined sense of superior expertise--that I find doesn’t really hold up. There are plenty of educated women out there who are writing about and talking about beer. Julia Herz of the Brewer’s Association is one example. Denise Ratfield of Stone Brewing is another."

Lindsay Bohanske, Nora McGunnigle, Kim Leshinski, Amy Ellsworth, Carla Jean Lauter, among many others should be added to a list of notable women writing, working in, and talking about the beer industry. [**]

Q: "How are women beer drinkers marketed to (and why do you think that is)?"

A: "I’ve addressed some of this above... I think the reason for ignoring women as a market have to do with a lack of imagination, and a lack of women in positions of power and influence. There are a growing number of female and male drinkers who are interested in equitable or gender neutral approaches. New Belgium does a good job. So does Dogfishhead.

New Glarus, who does virtually no advertising, is a great example. I think the way these breweries market to women has a lot to do with being integrated--you’ll find women in positions of power, responsibility, and influence from grain to glass in these breweries. Less of a strategic decision to market to women, than to address the market as a whole."

A "boys only" strategy is not only out of touch with today's market, but isn't doing the bottom line any favors. What I would really love, more than anything, is to see marketing that flips the script--addressing women as they are.

Sometimes that means they steal their boyfriends beer because it tastes better (too bad, so sad). Sometimes it means they join or start their own homebrew clubs, or initiate groups devoted to drinking beer (mostly to the exclusion of men). Sometimes it means the beer cellar is really their domain, while their husband is resolutely clinging to their all-time-favorite, inherited, light lager. And so on.

Addressing men and women in all their diverse incarnations, instincts, and interests--including non-white and same-sex contexts, isn't really being done.

Why? Is it because the positions of power and influence aren't equitably inhabited? Is it mostly men in the front row? I'll admit, I don't really have an answer. But I know there are plenty of creative folks out there who could give it a try.

What would your ideal marketing strategy look like? Do you feel represented in today's advertisements, label artwork, commercials, etc. when it comes to the beer industry?

Victoria Coombs: A Lady Who Loves Beer

noreply@blogger.com (no) — Mon, 24 Nov 2014 16:54:00 +0000

Enrolled in full-time Art Direction studies, mother to seven children, and representing Georgia's Girls Pint Out in East Atlanta (and I thought I was busy), she's also the proud co-owner of Them Two Birds along with her husband Aaron.

This Woman's crazy big heart, courageous spirit, and kickass work ethic is an inspiration to dream bigger, work harder, and love more--and I know I'm not alone in thinking so.

Meet Victoria Coombs: a lady who loves beer!

Tell us about you. Where are you from? How did you end up in Georgia? Do you think Atlanta will be your forever home?

"I was born and raised in Woodstock GA. My husband, Aaron, and I recently moved to downtown Atlanta and we love it. Although Georgia will always be home, I do not believe it will be my forever home. I would like to live all over the world once our children are grown."

When you're not drinking beer you're... (What do you enjoy doing in your spare time--walking dogs, swimming oceans, juicing greens, etc.?)

"Wrangling our seven children, attending The Creative Circus in the Art Director program, and building our empire, Them Two Birds. Okay... maybe TTB is not an empire, but it is the small business Aaron and I started two years ago building interior barn doors and rustic style furniture."

Tell us about your involvement in Georgia craft beer (Girls Pint Out, etc.). Do you have a big picture in mind (i.e. career or goal objectives), or is it just for fun?  

"I am the East Atlanta representative for Georgia Girls Pint Out. I'm in advertising school right now, which ties into my long term goal to work alongside breweries shaping their branding and artwork."

Future goals/plans/dreams (either beer related, or not)?

"Grow Them Two Birds, work in advertising, and use both to be a part of the local craft beer community."

Favorite/usual spots to grab a beer in Atlanta (or around Georgia)?

"There are so many, it's hard to choose. Since I have to though... The Porter, Taco Mac Midtown, Argosy, and Midway Pub."

New brew loves? Old favorites?

"I just had Six Points 3 Beans Porter the other night, and it's definitely a new obsession. Although, Reformation Brewery's seasonal Coffee Stout and Old Chub Nitro are beers I could drink any day of the week!"

If you could have one beer with anyone you like, anywhere in the world (past or present) who/where would it be, and why?

"However sappy it sounds, the honest answer is my husband. He is the one who taught me about craft beer and I love the conversations we get to have about and around a great brew."

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Join us for a new feature on Atlanta women each month throughout 2014. Inquiries, interest, and requests for more information should be sent to heybrewtiful{at}gmail{dot}com.

Pretzels + Beer = Officially Good Together

noreply@blogger.com (no) — Mon, 17 Nov 2014 23:31:00 +0000

Pretzels and beer. It's a combination that works, and when it comes to Knotty Pretzels, they're making things official.

Using the hashtag #theofficialpretzelofbeer, you can officially lend them your support by contributing to their Kickstarter campaign, which went live in November and expires December 14th.

They recently reached out to ask if I'd accept some free samples, and I agreed to give them a taste test. I got a chance to try samples of both their Zesty Italian and Hot Wing flavors, and both were a big hit in my house.

Kid-approved (even the hot wing flavor wasn't too hot for my four-year-old to handle), the herbs in the Zesty Italian, though not officially listed as an ingredient, had a subtle rosemary quality that I really enjoyed.

There's a good reason I don't keep snack foods like this around the house. I can't stop eating them! Although the two flavors they sent paired best with a Pale Lager or Imperial Pilsner in my opinion, an IPA or Pale Ale (depending on the hop profile) would not be out of place.

They have a quality crunch that outshines the bargain brands we usually bring home, and were reminiscent of the "fancy" bagged pretzel varieties I've brought home on occasion (like those mixed varieties with nuts and small sourdough crisps).

I'd love to see some more explicit pairing suggestions, and more variety--like pretzels dipped in dark chocolate paired with an Imperial Stout perhaps? Or sweet and spicy curry pretzels with something of the Belgian variety? Now I need beer, and pretzels.

I definitely recommend you give these a try. And if you get a chance, let the folks at Knotty Pretzels know what you think by posting your own impressions to any of their social media listed below.

Let Knotty Pretzels know what you think!

Facebook | Twitter | Instagram

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Full disclosure: The images and opinions here are my own. Although samples were provided for review, no paid sponsorship or endorsement exists between Knotty Pretzels and HEYBREWTIFUL. Sponsored posts and/or sending samples of your product for feedback or review does not guarantee or secure endorsement or favorable promotion. I will always give my honest feedback on all items regardless of paid sponsorship. Inquiries and other requests should be sent to the address listed on my contact page, with the understanding that not all requests will be accepted or considered.

Creating a Snack-Centered Craft Beer Feast

noreply@blogger.com (no) — Thu, 06 Nov 2014 13:29:00 +0000

Craft beer pairings don't have to be complicated. In fact, it's possible to put together an elegant and simple feast entirely from foods of the snack variety. I put together a selection of store bought items (and suggested styles of beer) for a throw-together craft beer feast that will have you giving thanks in no time.

Why snacks?

Salty and sweet barside snacks work for a reason--because beer is built on malt, and (though to varying degrees) malt is the sweet sidecar to bittering and flavoring hops that makes us drool. And as any beer that is balanced with both bitter and sweet will prove, these flavors offer the perfect counterpoint for creating deliciousness. And they don't have to be of the typical peanut and pretzel variety either (not that there's anything wrong with that).

Not only is a snack-centered feast easier than creating an entire meal, but it's a lot more fun for less formal gatherings where you'd rather open up those larger bottles to share with friends without worrying about meal prep (or involved cleanup afterward).

Without further ado, here are my top picks for the table, which include an array of store-bought cookies, chocolates, and salty standbys you can pick up the day of (or days before) your gathering.

My must-have salty and sweet items for creating a snack-centered craft beer feast:

Popcorn! H&F caramel bacon popcorn, to be exact. I seriously recommend you buy an extra tub of this (for personal use only). By itself? A dream. With beer? A fantasy come true. As an alternative, look for tins or bags of candy-coated or kettle cooked popcorn.
Olives! A range of green and black marinated olives and thinly sliced salami or other cured meats. Harry's in Marietta has a great selection (just be careful of those pits, or make sure to choose from the pitted options).
Cookies & Chips! Fruit-filled, chocolate-dipped, flakey and buttery cookies and crunchy sweets--including fig-filled rugelach, dark chocolate dipped pretzels, dehydrated apple or sweet potato chips. You get the idea.
Cheese & Crackers! Soft, fresh cheeses rolled in herbs and flavorings, or aged and funky cut from the block--cheese is a fun and easy pairing with beer. I picked up these pretty little rounds (made by from Caly Road Creamery) from The Stout Brothers, but Sweet Grass Dairy is another local and very tasty choice if you ask me. And don't forget the crackers (seed-covered or salted ones are my favorite).
Pie! In all its iterations: apple, pecan, chocolate, sweet potato, cranberry-pear... you name it! OK, pie isn't really a snack, but I found servings of each in two-person servings at my local grocer. Why not slice them up into littler bites and serve them all? (There can never be too much pie).

Need ideas for beers to go with your holiday table? Check out this style guide for a tour of beers that are perfect for meals with a savory and sweet menu, or swing by your local growler shop or bottle shop with your menu in mind and ask for suggestions (they're almost always eager to help).

Craft Beer Mocked on Cover of The New Yorker: Geeks Unsure If They Should Celebrate

noreply@blogger.com (no) — Sat, 01 Nov 2014 02:34:00 +0000

Entitled "Hip Hops" and created by Peter de Sève, The New Yorker's November cover was a sign to some that craft beer has "made it."

Others, notably Oliver Gray of Literature & Libation (who won first place for best beer blog in this year's North American Beer Writers Guild contest), were less enthused:

"It plays to stereotypes. Are we guilty, as a community, of perpetuating those? We sure are. So many beards. So much plaid. Does that make this a clever cover, or anything accurate? Nope."

Adopting the posture and air of a sommelier presenting wine to diners in a fine restaurant, the waiter in the image, dressed in his finest flannel and denim, politely displays the bottle for the woman at a communal table, waiting for her approval before (presumably) pouring the contents into a glass.

Though his pretentious display is largely ignored by others in the scene, the man across from her scrutinizes his own beer, nose upraised and lips pursed in the theatrical manner of a connoisseur.

Yes, it's snobbery. But it's all pretend.

They're pretending to be what they are not: high-brow, discriminating, and elite. Instead they sit at a table where anyone can sidle up, where anyone (and everyone it seems) can order a beer and scrutinize it before approval. This isn't the Governor's table, after all.

It's all a big joke, at least to the artist it seems. But there's a lot to like here.

The woman in the image has at least ordered her own beer, and is being shown the respect of final approval. And the drinkers in the background are at least diverse, showing men and women in equal number, despite the fact that women are still a (growing) minority among craft beer consumers.

And though the statistics show that most craft beer drinkers are overwhelmingly male and white (as a 2013 report outlines; statistics from the Brewer's Association 2014 report have not been made public) the crowd in the image gives a diverse show of ethnicity that may be surprising for some regions of the country, though likely not for New York City.

Beyond issues of gender and race, the cover and the reactions it has inspired raise important questions about place and culture. Amelia Lester, writing in The New Yorker, notes:

"It’s an unprecedentedly excellent time to drink beer in Brooklyn, as the cover suggests, Just don’t become a snob about it.”

John Holl, who compiled a list of responses to the cover from a dozen beer writers, educators, and brewers for All About Beer Magazine (of which all but one are male), argues that "Brooklyn" in the preceding quote could easily be replaced by "the United States," and that "this scene could happen in many places (maybe minus the neck tattoo)."

Brooklyn, however, is not suburban America, or rural America, or regionally representative of America and Americans as a whole (or Canada, by the way). Brooklyn is unique in its diversity, its urbanism, and its craft beer friendly laws which have not reached (for example) much of the Southeast, as many a craft beer geek in Georgia will attest.

Taken as a snapshot of all craft beer across the United States (even though it's intended to reference the New York scene specifically, as issues of The New Yorker tend to do), the image is more than mockery. It's also an out of touch fantasy--though one we might aspire to.

Holl and his friends seem to overlook, as initiated craft beer drinkers, that many people still have no idea what craft beer is and likely don't care--at least not yet.

Whole segments of the population have never considered beer worth serving beyond the tailgate, women included--who are still predominately wine drinkers. If you ask me, "bringing along the uninitiated" is the main obstacle that craft beer has yet to tackle, particularly in areas of the country that aren't yet "citified" and don't desire to be.

Has craft beer exploded in the United States? Absolutely. Do we live in an era where craft beer is now a homogenous continental phenomenon, loved and enjoyed by all? Not quite.

Some will argue that we shouldn't overcomplicate the issues. It's "just beer" after all. But in some areas of the country, our male peers in the beer industry are "just" starting to ask their female colleagues how they can be more inclusive of women in craft beer. And Annie Johnson was "just" the first woman in thirty years--and the first African American in the history of the prize--to be awarded the honor of Homebrewer of the Year in 2013.

Craft beer is a story that is still worth telling, worth talking about, and worth shaping through the daily conversations we have with others, and while the jesting in The New Yorker cover is proof that people are paying attention to that story, the reality is that the narrative of craft beer culture is just a work in progress.

"Bring along the uninitiated." -Julia Herz #craftbeerquotes #heybrewtiful #BBC14

A photo posted by HB (@heybrewtiful) on Aug 8, 2014 at 3:42pm PDT

Leigh Germy: A Lady Who Loves Beer

noreply@blogger.com (no) — Thu, 23 Oct 2014 21:09:00 +0000

Meet Leigh. She's Terrapin Beer Company's Atlanta Market Rep. and an all around awesome Lady.

A crazy talented photographer, and a resource for healthy balance between beer and brewing up a hella strong immune system (she gave me some rad tips on juicing a while back) this sweet and sassy beer beauty jumped in to fill the feature for Atlanta's October Lady Who Loves Beer.

Thanks Leigh!

Hey, go ahead and wish her a happy birthday while you're at it by drinking a Terrapin beer (it's her birthday month, she tells me).

Tell us about you. Where are you from? How did you end up in Georgia? Do you think Athens will be your forever home?

"I'm a nomad from the midwest. My family moved around most of my childhood. I moved to Atlanta 10 years ago, looking for something new and warmer weather. I live in Decatur currently. I always dream about going West; who knows what will happen?"

When you're not drinking beer you're... (What do you enjoy doing in your spare time--walking dogs, swimming oceans, juicing greens, etc.?)

"I am a juicer actually, and have become a lot more conscious of my health as I have been in the beer industry. I am in bars and restaurants a lot so I enjoy getting out and doing other things, like hiking, camping, traveling. I love the beach, riding my bike, seeing art shows or music, sports, etc."

What is your role at Terrapin and how did you get the job? Do you have other paying work (your photography for example) that you'd like to talk about?

"I am the Atlanta Market Rep. I cover Savannah and South GA as well. I was working at Brick Store Pub prior for three years, where I met Steve, and later applied for the job when I heard it became available. I am also a photographer and dabble in the art community."

Future goals/plans/dreams (either beer related, or not)?

"I'd like to eventually get married and have a family. I'm pretty happy with my life as it is right now, but I'm continually looking for more things to challenge me--that may be professionally or personally."

Favorite/usual spots to grab a beer in Athens/Atlanta?

"I'm not in Athens much. Atlanta, I'm in Sister Louisa's Church most the time. It was my watering hole when I worked at Brick Store. They are good friends. Argosy, Sweet Auburn, Bantum Pub, the new Ladybird... just to name a few."

New brew loves? Old favorites?

"Boulevard Two Jokers and Creature Comforts Athena are two of my current favorites. Will always be a Saison Dupont fan, for life."

If you could have one beer with anyone you like, anywhere in the world (past or present) who/where would it be, and why?

"Bill Murray because he is funny and I'd like to pick his brain about what he has learned."

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Connect with Leigh Germy: Website | Facebook | Twitter

Join us for a new feature on Atlanta women each month throughout 2014. Inquiries, interest, and requests for more information should be sent to heybrewtiful{at}gmail{dot}com.

{Cookies & Beer} Oatmeal Cookies with a Grown Up Twist

noreply@blogger.com (no) — Wed, 24 Sep 2014 16:21:00 +0000

On a whim, I picked up some dried tart cherries that were on clearance and thought they'd make a fun alternative to raisins for my all-time favorite cookie--oatmeal chocolate chip with raisins.

After a little first day of Fall walk with the kiddo this week, we baked up some oatmeal cookies with dark chocolate chips and chopped dried cherries (we taste-tested the combo while making them, of course). The salty, chewy, chocolaty, bitter, tart combination is right up my alley.

I also had Goat Boy, an Imperial Weizenbock on hand, and opened it up to savor with these lovelies. Almond milk for the kiddo, and we were two happy campers. Cheers!

The beer is spicy, with notes of clove and mild banana aroma. The clove gets more noticeable as the beer warms, and the beautiful reddish color of the beer is just perfect for an early Fall afternoon.

In hindsight, I'm not sure these cookies are the best pairing for this beer, but Creme Brulee or New York style cheesecake--neither of which I have the tools or know-how to make--might be the perfect pair. It didn't stop me from enjoying the thought, though. Note to self, acquire know-how for creme brulee and cheesecake.

The recipe I used was just the one on the back of the store-brand old fashioned oats we had on hand, but I've reprinted it for you below.

Recipe:
2 sticks of room temp. unsalted butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp salt
3 cups uncooked oats
1 cup ~~nuts~~ (each chopped dried tart cherries and dark chocolate chips)

Preheat oven to 375 degrees. Bake for 10-13 minutes, or until edges are brown. Yield: about two dozen.

My personal tips:

1. Get two bowls--one for wet ingredients, one for dry and set them out next to everything that will go into them. After you've put the ingredients in the bowl, put them away. I'm always forgetting an ingredient, or having trouble remembering what I've already put in (moreso with the kiddo nearby than at other times--for obvious reasons).

2. Make sure you use unsalted, room temperature butter, and really whip it up good with the sugars (I use a hand mixer now, but I used to use a fork and just go to town). You'll also want to add in the eggs and vanilla and beat those together. Using salted butter is OK, but it means your cookies will just be saltier if you still use the recommended amount of added salt.

3. Make sure your baking soda or baking powder (whichever the recipe calls for) are new or newly opened. They lose their leavening power over time (which means flatter, more dense cookies than you might otherwise expect). Also, use a fork or whisk to evenly mix the dry ingredients together before combining them with wet ingredients. This makes sure your baking soda, salt and other ingredients don't all end up in 3 or 4 of your two dozen cookies.

4. A mellon baller or mini ice cream scoop (we use the latter) makes the portioning of the batter a little easier. You can also save the wrapper from your butter to grease the pan; just flip it over and smear and voila! Greased pans and not so greasy fingers.

5. Take out the cookies when the edges are just browned and let them cool on the cookies sheet. They'll look underdone, but I promise they aren't. Once cooled, the centers will be nice and chewy and the edges will be crispy and perfect. So long as you didn't forget to grease your pan before baking, they should come off fairly easily with a spatula.

Are you celebrating the cooler temps with any special baked goods? What's in your glass lately to celebrate the change of seasons?

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Full Disclosure: Ingredients, beer selections, and other items shown are for illustrative purposes only. No paid endorsement, affiliation, or other agreement--unless explicitly mentioned above--exists between HEYBREWTIFUL and the brands depicted.

Jen Price {A Lady Who Loves Beer}

noreply@blogger.com (no) — Fri, 12 Sep 2014 15:24:00 +0000

While her brick and mortar might still be a ways off, she says she's gone to bed dreaming of the customers who frequent her "beer boutique" every night for two years. And she's recently taken a huge step forward in making that dream--reality.

A transportation planner by day, this Lady has led a not-so-secret life as a craft beer evangelist in her off hours, and is hoping to one day make it a full-time affair.

Already up and running with a mobile craft beer education venue called Atlanta Beer Boutique, she's partnered with businesses in the Atlanta area to make use of their space, and is spreading "the good word" through events featuring craft beer cocktails and food pairings located throughout the city.

With a series of 'Perfect Pairings' on the calendar in coming months--she's focused on bringing non-beer drinkers who have been turned away in the past--to the gospel of craft beer.

I had a chance to sit down with Jen last week (over some beers of course) and chat about her first loves and future plans.

Meet Jen Price: a lady who loves beer.

Have you always been into beer? How did you get interested in it?

I think my earliest memory of drinking beer is with my Dad. Probably at 5, maybe. He used to drink High Life. The champagne of beers. I would prepare his beer, when I knew he was coming home. Pour it for him into his glass, and he would let me drink the foam off the top.

It’s my first choice. Next to that might be liquor, and if nothing else is available then I might drink wine. I would probably have water before I drink wine.

I am not a wine drinker, but I am trying to learn. I have a really good friend who is studying now to be a Sommelier, and is very educated, and so she and I share. We swap adventures together. She’ll go with me to a brewery and I’ll go with her to a winery. I’m trying to learn more about it because there are so many similarities. I think people who really follow wine, can really appreciate beer. It’s not as much of a departure as people might think.

But I don’t think I really got an appreciation for the diversity that beer had to offer until probably in College. I went to school in Florida, but I found a fantastic program in atmospheric science. I went on some internships in Boulder, Colorado, where the beer scene in the 90’s was poppin’. Where we are now, they were there in the 90’s. The vibe is awesome. The summers are beautiful. The most beautiful summer you could ever imagine is in Boulder Colorado. But the beer is fantastic there.

I had been drinking crappy beer before that--whatever you could get in Tallahassee where I was going to school. I didn’t fall in love with the internship, but I did fall in love with Boulder and with good beer.

So where are you from? Are you an Atlanta native?

Pretty much. I’ve been here since I was 2 years old. My friends who are native consider me a native, so I consider myself a native. If they say so, I say so. I was born in Illinois, but have no memory of it at all. I grew up in South Dekalb/Decatur. I’m in East Atlanta now--I love it.

So how did the idea for Atlanta Beer Boutique come about?

I realized that all I wanted to do was beer. I’m a transportation planner during the weekday, which entails doing studies and analysis for local municipal governments planning road expansions and other projects for the city or the county. So during the week that’s what I do. It pays my bills but, I love beer. And so I’m always dreaming about how I can make my passion, pay.

Right now Atlanta Beer Boutique is a mobile thing. We do parties and tastings and workshops for people all over the place, but my goal is to have a shop. I just want to sell six packs--all day. But I call it a boutique for a reason. I want to know enough about you, about what you like, what you’ve tried, to be able to tailor those six packs to you specifically. To make it special. The goal is to have a shop and sell fantastic craft beer, and do workshops and tastings and pairings there as well.

So I saw you had an event recently. Tell me about that.

I did. I partnered with Just Add Honey, my girlfriend Brandi’s tea company in the Sweet Auburn District. Central Atlanta Progress did these pop up shops along the streetcar route--she’s one of the pop up shops. Her company is really busy during the day on Saturdays but at night she didn’t have a lot going on, and I said let’s do a cocktail workshop and pairing event. So it was in her space--and that’s how we operate because we don’t have a space currently.

The first hour was like a cocktail hour--a social hour. People could mix their own drinks and we used some of the tea. The second half was a pairing. We did three different local beers and three different bites.

The first bite was Jekyll’s Blonde Session Ale with meat and cheese. Their summer session blonde is really light and it’s under 5% so it’s a really good drink to start your night off with. You can have it with an appetizer and not be lit. The second pairing was 3 Taverns White Hops with a salad dressed in a vinaigrette that was made using the beer--which went really well together. And the third was Monday Night Brewing’s Scotch Ale, Drafty Kilt, which we did with chocolates. We had some salted caramel and some really dark chocolate and smoked almonds. It was delicious.

Did you find that a lot of the people who came to the event were new to beer? And did you get a positive response?

Absolutely. I’d say 75%. Most people were either liquor drinkers or wine drinkers. But I did get a positive response. I did a little survey at the end which I emailed out to people, asking them to tell us what they thought and a lot of the feedback was, “I didn’t expect to like beer,” or “I don’t like beer--but I liked what you did.”

What I really want to do is bring people to beer who are kind of on the outskirts or who have had a bad experience--who have the opinion that “beer is gross; it all tastes the same”--through a new experience that allows them to taste beer in a way they haven’t before.

Was this your first event?

I’ve done some fundraising events and in-home tasting events, but yes this was my first one--officially. My second one will be October 4th. I’d love for you to come. It’s going to be at Just Add Honey again.

My idea for the ‘Perfect Pairing’--and I’m going to make it a whole series--is to pair beer with different things. So we’re doing tea for these first two. But beer can pair with so many different things. I want to do something with a cigar shop, music, with art … I can see it pairing with anything. I hope to make it an experience that is unique enough for people who may not be naturally drawn to beer to say that… Oh, well that sounds unique enough for me to come to...

In Atlanta, the beer scene is growing, but people who already know about beer are the only folks who are a part of it. The beer dinners and the beer brunches--they’re not attracting anyone who doesn’t already know about beer--so my goal is to be an evangelist. Spreading the good news and bringing people to the world of beer.

And it’s fun. So much fun. And I’m still learning--I don’t at all purport to be an expert.

So what are you doing to educate yourself, besides drinking beer?

Drinking beer, yes. Because that’s an education--truly. I also read a lot. I’m studying for the first level of the Cicerone program. I would love to be a beer judge for homebrew competitions. I also homebrew, with another group of friends called Legends. We just finished a cream ale. Our first time--so we’ll see how it turns out.

For me, I’m kinda nerdy like that, I think certifications are important. I think it matters. Especially if you want to have investors. My goal is to have a shop--that has walls and a door and stuff to sell--and I think that for people who want to invest in that, it’s really important to have some sort of credentials. I think it matters more to them than to those folks who are just loving beer and appreciate it.

Yeah. I think it can open a lot of doors when you can say: I have credentials--official ones--other than the empty bottles in my kitchen.

And my vase full of beer bottle caps that I collect [laughs]. So that’s what I’m doing, and I’m open to learning from wherever and whoever. Like I said, I’m trying to learn more about wine because I think it’ll help me be more effective. Knowing more about the beverage business in general will be really helpful to me.

So you love IPAs. Are there any IPAs that you’d say are your go-to, that you really love?

Ya know what, I love Sweetwater. I love anything Sweetwater does. Sweetwater’s always there, and New Belgium is also my other favorite. They’re always in my fridge. They’re at the Shell gas station by my house, so if I didn’t have time to stop at a beer shop, I know they’re there. And I love them.

But I drink whatever is available. I just bought a something from Southern Tier that I hadn’t had in a while that I really enjoyed--their Double IPA. And I picked up an Andygator, from Abita--which is not an IPA but I thought was awesome. But I’ll drink almost anything.

Is there anything new that’s come out that you’ve been surprised by, or that you really liked?

I had a sour plum... where was it from… Orpheus! I did not expect to like that. Because I don’t like fruit normally in my beer, unless it’s from a fruity-hop. I was very surprised that I liked that beer. You have to love the name: Atalanta. That’s probably the most recent surprise.

And then I usually end by asking this desert island beer question--if you could have a beer with anyone, what would it be and who would you share it with (anyone alive or dead)?

Oh, 420. Sweetwater’s 420. I could drink that with anything. Breakfast, lunch, or dinner. It goes good with omelets. A pasta dish. Maybe because it’s local, and I’ve just always loved them. I’ll follow Sweetwater forever.

And who would I share it with… Probably my best friend Rashan. She’s loved beer for as long as I’ve loved beer. Outside of my job as a transportation planner, I’m also the director of a non-profit called Sporty Girls Inc. We do camps for minority girls in golf, soccer, swimming, and tennis--and we also do free clinics in those sports. Our goal is to get girls active, and girls who are already active and competing, we want to help them get scholarships to college, so we have a couple different programs that we do. But Rashan’s the founder of it; she swam her whole life and when she needed an Executive Director, of course I volunteered.

We do a lot together. I know she would appreciate my showing up with a beer if we were stranded. Jen! Beer!

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Join us for a new feature on Atlanta women each month throughout 2014. Inquiries, interest, and requests for more information should be sent to heybrewtiful{at}gmail{dot}com.

Top 5 Tuesday's {Food + Beer} Blogs You Should Devour Immediately

noreply@blogger.com (no) — Tue, 09 Sep 2014 14:31:00 +0000

It's Tuesday! And that means it's time for a top five roundup of beer-y deliciousness that will make your head explode! OK, so maybe I just had too much coffee this morning, but hey!

This week I've got five {food + beer} blogs I've drooled over excessively somewhere in the last 30 days that you should devour immediately!

GET TO IT! EAT ALL THE THINGS! More exclamation marks!!!!!

1. Bacon & Legs http://www.baconandlegs.com/

In particular, these Tripel Threat (yes, I said Tripel) Fried Pickles with Satay Peanut Sauce. You had me at fried pickles. And bacon (note to readers, there's no actual bacon in this dish). Did I mention these have beer in them? Because they do. Oh, yes. And pickles.

From the source: "This dish has been designed to be an uncommon flavor experience. Belgian beer, dill pickles and peanut satay sauce aren’t exactly commonly found together. But the combination of the three are out of this world."

2. Beer & Baking http://beerandbaking.com/

Stacked donuts, stacked donuts! That's the little stacked donuts song I sing to myself while doing this motion (someone stop me before this gets too weird). Also, please make these for me ASAP. K, thx.

From the source: "Old Fashioned Glazed Doughnuts are my favorite doughnut in the whole entire doughnut world. It’s nostalgia, it’s comforting, it’s familiar, and it’s crunchy and delicious."

3. Love Beer, Love Food http://lovebeerlovefood.com/

Love beer? Love food? Check out the delectable delights from the smarty pants Cicerone at Lovebeerlovefood, including these saucy beer-infused oysters!

From the source: "Whenever I make a trip to my hometown of Boston I basically subsist on a diet of seafood and beer. [...] This recipe is my take on the classic mignonette with plenty of freshly grated ginger, shallot, lemon zest, beer and a touch of vinegar."

4. Life, Food, and Beer http://lifefoodandbeer.com/

Beer chili cheese fries with jalapeno cheddar cheese? Yep. Plus a recipe for homemade beer chili. Tastes even better after a night of drinking, or so I'm told.

From the source: "It was like eating nachos. The flat potatoes made it much easier to hold all the chili and cheese goodness. I was so impatient with these pictures, I literally took four pictures because I couldn’t wait any longer to dig in! And I may have slapped Huck’s hand when he tried to steal one! I was hungry and don’t like to share!"

5. Cooking and Beer http://www.cookingandbeer.com/

Because you always need dinner rolls (and beer).

From the source: "I was seriously craving some dinner rolls at this point. Actually, I was craving turkey, stuffing, cranberry sauce AND dinner rolls…but I’m trying to be patient here and not go crazy when Thanksgiving is still months away. I have problems, and I’m really trying to soak up these last days of summer. I promise. This is one of my favorite dinner roll recipes. It never fails. This time I added beer, and it seriously gave a whole new meaning to life."

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Do you have a favorite {Food + Beer} blog that I missed? Let me know in the comments on TWITTER | FACEBOOK | INSTAGRAM (Stay tuned for more TopFiveTuesday roundups coming soon!).

Seasons' Sippings: A Feast of Georgia's Craft Beer for Fall

noreply@blogger.com (no) — Thu, 04 Sep 2014 16:13:00 +0000

It’s early September, but my brain is already in full-time Fall mode. I keep thinking creme brulee, sweet potato pie, mountains of buttery garlic mashed potato...

And also beer. Of course.

SNEAK PEAK! Coming soon, I’ll have some new craft beer pairings to share with y’all, including seasonal deliciousness scheduled for the Brewer’s Association website craftbeer.com in October. And I've partnered with Peach State Ale Trail to provide some syndicated and original content!

In the meantime, you and I both can start planning our holiday craft beer “to drink” lists with these local offerings from breweries and brewpubs all around Georgia!

Here's what Georgia had to say when I asked what's on tap for Fall!

Editor's Note: Although attempts were made to include all Georgia breweries and brewpubs in this list, some responses were not received prior to publication deadline when solicited for comment. Updates will be added as new information becomes available.

Visit for a bite and a pint, or check your local growler shop for tap selections.

Rick Tanner's Grille & Bar/Cherry Street Brewing Cooperative: “We will have a Pumpkin Pie Porter coming out this month and then our holiday Feliz Naviquad Belgian ale around Christmas. We will also be Releasing our Dylan's Dubbel and Hoppy Balboa Dbl IPA this year."

Max Lagers: “MaxFest Oktoberfest will tap Sept 20. Other upcoming beers: The Gremlin Baltic Porter, Harvest Ale, Old 320 Barley Wine. Harvest is a deep red beer with a balance of toasted malt and citrusy hops. Baltic is a collab with Gremlin Growlers with smoky/coffee notes and will likely be wood-aged. Old 320 is an American-style Barleywine which I haven't brewed in 4 years, but will likely stay true to the original. It’s won several ACATs in the past.”

Twains: “We'll have out AutumnFest Ale, and at least one more, but we haven't decided yet. Tuesday September 9 at 7 pm, we will be tapping a collaboration beer with Second Self, a Summer Saison. We can't wait to see you there!”

Wrecking Bar: “This Fall we'll release a Black Rye IPA, Oktoberfest, a Brett Porter and a Pumpkin Dubbel. Later we'll have a Gingerbread Imperial Brown.”

5 Seasons: "We'll have our annual Oktoberfest Lager release. And we do a huge Oktoberfest celebration. At 5 North it is on Saturday, September 27, and at 5 Westside it will be on Sunday the 28th.

At the Westside location, we have an English-style IPA coming on, a new Saison--Waterlilies Saison--inspired by the art of Monet, and an oak-aged Helles Bock that is a tip of the cap to the first commercial brewery in the history of GA. We also have a whiskey barrel-aged Belgian Quad that we will finally pull out of our Cellar as it approaches a year of aging.

At 5 North our Black Beauty will be ready soon (this is our interpretation of what the music of Miles Davis from 1971-1973 tastes like). Our Dubbel will be ready soon and we'll barrel age a good bit of it too.

At Slice & Pint, our barrel-aged Bad Decisions Trippel will be ready in two weeks. And a fall Belgian Brown ale will go on tap mid-September. Our Oktoberfest Lager will start pouring late September."

Blue Tarp: "We will be releasing our Oktoberfest (as of yet named only Oktoberfest) on Oct. 11 at the Tarp (on draft). BlueTarp Oktoberfest will be available on draft in and around Decatur on and after the Oct. 11. We will be holding a special Oktoberfest themed tasting to celebrate. Our Oktoberfest is a traditional Marzen lagered for 8 weeks coming in at 6.0% ABV and 26 IBUs."

Eventide: "Confirmed for a Fall seasonal release we will have a Red/Amber ale that was made for and named after our Brand Manager (and CEO's wife) Haley. It will be a slight departure from the Oktoberfest and pumpkin styles that are prevalent during this time of year but it will remain a nice, malty offering that, like most of our beers, is very drinkable. I'm still working on the flavor profile for our Winter release, but definitely check back soon for that. Also, time permitting, I'd like to see another one off (like our El Dorado ipa) hit the market."

Monday Night: “Gun Show comes out Monday Sept. 8, and Bourbon Barrel Drafty Kilt this Winter!”

Orpheus: "The response to Hop Experiment #1 was so strong that we've actually altered our seasonal IPA plan. Hop X #1 will be reappearing soon (with very slight alteration) as Life.Death.Life.Truth., and will be our Fall IPA. We're also brewing Sykophantes, a Fall sour that's getting over 500 pounds of figs and a lot of dark candy syrup. To highlight the figs, it will be richer and sweeter than any other beer we've made yet. The spiced IPA that had been slated for Winter will be a one-off (if we can fit it in the schedule). In late fall our 13% Imperial Stout, The 12th Labor, will appear."

Red Brick Brewing: “Aside form Thick Silky which will be released mid month (Sept.), 21st Anniversary Rum Barrel Aged Dark Saison will be out in early October, and we'll have Divine Bovine (formerly Sacred Cow) out in November. I think those would be excellent holiday beers!”

Second Self: “The Saison is our seasonal we will launch with. Then we will have a Molé Porter. This was adopted from a family recipe. There are many flavors in the beer so I keep them restrained to not overwhelm. I focused more on the spices and chilies to get a rounded balanced flavor. Some nuttiness and chocolate from the malt then extra nibs.”

Sweetwater: "Whiplash will be replacing Motor Boat as our fall seasonal. Well balanced at 6.2% ABV and 55 IBUs, Whiplash is a dry hopped version of a pale Belgian ale. This white IPA gives off subtle notes from the Belgian yeast complimented by a citrus and piney hop finish.

Hop Hash, a double IPA infused with hop hash – will be making its way onto to shelves throughout SweetWater’s footprint this October, and will be a year-round offering. Focusing heavy on the hops, Hop Hash is brewed with a hefty dose of American citrus hops, as well as Cascade, Centennial, and Simcoe hops along with the hash blend. The hop bill exudes a creeping bitterness up front from the Centennial, followed by the flavor and aroma from the hash packing a stealthy, smooth citrus finish at 7.8-percent alcohol by volume."

Three Taverns: “Heavy Bells (a Bourbon barrel aged Quasimodo) will be released toward the end of September. Theophan The Recluse comes out Oct., and Feest Noel released will be in Nov. Cheers!”

Wild Heaven: “A Marzen brewed with Madeira soaked mission figs called Autumn Defense should debut mid month (Sept.) around 5.5%, and will be draft only. We will also be doing Ode to Mercy Winter Ale in November, which is usually ready around Thanksgiving.”

Creature Comforts: "We do not have any seasonal offerings until 2015, but we do recommend Reclaimed Rye for the Fall season. The spice character from the rye and subtle oak that comes from aging that beer on french oak make it pair great with food for Fall. We are also going to be releasing our first ever bottle releases this fall so watch for those. We will have a 750 ml of a collaboration beer that we did as well as a 500 ml from from our Curiosity Series. More info will be coming to the public about these two shortly."

Burnt Hickory Brewery: “Die Kreuzen. Like the late 80's band from which it gets a moniker, this beer is so complex it's hard place a label on. German for "The Crossing" (or "The Crosses, depends on the German ya talk to), Die Kreuzen is a lactose, pumpkin, roasty, high octane imperial porter. All neck braces and ear plugs are optional. ALSO. Look for variants of our already brewed Xmas delight, Noggin Knocker coming early for the Halloween season. Gourd Knocker comes in at a fearful 12.5% and is dosed like a bat out of hell with Pumpkin spices. Also on the agenda are Charred Walls of the Damned. It's our 13.5% Barrel aged Quad. Look for THREE variants and maybe even an official bottle release!”

Jekyll: “We have an Oktoberfest coming out! ETA should be sometime this month and will be draught only. It is a traditional Marzen style. Just released an India Black Lager (draft only) in the tap room as of Sept. 3. We also have the Barley Wine coming out in 22oz bottles. It is a English style 10.8 abv. Bottled conditioned in 22oz and is very limited. Josh will sign and number each bottle. The Stout and Smoked Porter will also be released later this year but will only be available on draft.”

Red Hare: “Hasenpfeffer Oktoberfest!! Our Fall Seasonal Hasenpfeffer Oktoberfest is available right now. We stuck to tradition on this one, German hops and malts and a special yeast from a famous Munich brewery. Nutty and toasted caramelized notes, at 5.5% makes a good transition from light summer beers to hearty winter beers. Sometime this fall we will be releasing Rabbit's Reserve Fresh Hopped IPA, and our Winter Seasonal Sticky Stout (Oatmeal Stout) will be out in late October!"

Reformation: “Keep an eye out for Stark (a porter) in Oct or come by the Keeping Room & taste it early. We are also brewing an Octoberfest this week, but it will be destined for the Keeping Room this Autumn. As far as Winter Scout, it's a possibility we do a pretty limited release in time for Christmas and the New Year. Maybe only available at Barrel & Barley. We're still trying to get our Anchor line of beers into the market, which should be complete by next Spring. And then our full line of seasonal brews will be coming shortly after.”

Terrapin: “Pumpkinfest is out now. Midnight Monk Black Belgian Style IPA is out this week. So Fresh and So Green Green will be out in October, but you can try it before everyone at Hop Harvest this year on Oct 11; Terrapin Reserve Imperial Pumpkin Pie Porter releases Sept. 2.”

Eagle Creek: "We have a smash hit for our fall seasonal. Our fall release is a true dedication to where we come from, and the South as a whole. It's called River Street Praline Brown. It captures the culture, flavors, and scents of Savannah and most notably their famed Praline candies. It's a huge Brown ale, and has taken off like crazy!"

Jailhouse: “Soon to be released is Restraining Order Porter, a porter brewed with fresh figs. Then in October we bring back Breakout Stout.”

Macon Beer Company: "The winner of last year's Macon Octoberfest homebrew competition, CJ Holmes, won first prize and the chance to have Macon Beer Company brew his recipe and offer it at this years' festival as the premier beer at the Macon Octoberfest Georgia craft beer garden. This year's fall seasonal (coming out in late October) is CJ's peach IPA called Macon HOMEBREW. We used 20 gallons of peach puree donated by Lane Southern Orchards. Macon Beer Company is committed to donating all proceeds from the sale of the beer to the charity New City (located downtown Macon), selected because of their commitment to the community and diversity."

O’Dempsey’s: “You should be able to find some O'Dempsey's casks out and about later in the year, but they'll be hard to get to your table. We don't have any new packaged brews in the making so here is hoping you'll be able to sample some of the casks!”

Omaha: “We will have 750 mL corked and caged bombers of The General’s Barrel-aged out by Winter and we will also have a milk stout for the Winter season.”

Service Brewing Co.: Officially opening for tours Sept. 13, their initial launch is a Pilsner, and helps raise funds for Healing 4 Heroes. "Come 13 Sep for tour. $1 from each glass sold will be donated to @Healing4heroes!"

Strawn: “We are going to have a fresh hop IPA that should be ready late Oct.” More information TBA. Keep an eye on Facebook for announcements.

Southbound: "Lots of great stuff coming! Moonlight Drive returns in November, but for now we have Fade to Red, Secrets Shared, & soon Clusterflies! Fade to Red is an India Red Ale 7.3 ABV and it's a collaboration with @Rock1061. Secrets Shared is a Wild IPA (with Brett) yummmm."

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What beers are you planning to add to your craft beer holiday table in the coming months? Do you have any local craft beer Fall or seasonals on your “to drink” list? Let me know your favorites in the comments or on TWITTER | FACEBOOK | INSTAGRAM

{Brewtiful} Sponsors: August

noreply@blogger.com (no) — Fri, 29 Aug 2014 13:55:00 +0000

My sponsors for the month of August generously donated in support of HEYBREWTIFUL. Sponsor benefits include monthly mention on the blog and social media, and monthly ad space reserved in the sidebar (this month's sponsors also got some free HB swag for helping to fund my recent trip to San Diego for the Beer Blogger's Conference).

Sponsorship makes possible the ongoing travel, writing, web-hosting, and photography you see here, which is otherwise wholly a labour of love. You can extend your support by becoming a sponsor, visiting the affiliates listed in the sidebar, or commissioning written or photographic work from our founder. For more information on becoming a sponsor for 2014, please contact me.

{Brewtiful Sponsors: August}

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What a {brewtiful} San Diego Beer Bloggers Conference

noreply@blogger.com (no) — Sun, 24 Aug 2014 22:24:00 +0000

Sharing the platform: some notes on collaborative blogging

noreply@blogger.com (no) — Sun, 24 Aug 2014 17:23:00 +0000

When I first started HEYBREWTIFUL, I did it because I really wanted to talk about beer. And not just to myself.

I wanted to know if there were other women like me out there, passionate about the craft, science, and stories behind this glorious beverage. Turns out, I'm definitely not alone. As an outsider to the craft beer community, I still had misconceptions about beer being a "guys thing," but I quickly discovered that adding the word "craft" to the beer scene meant a whole lot of women were also eager to partake.

I started a series called "Ladies Who Love Beer", highlighting passionate female consumers of craft beer. To date, it is the most successful content for engaging new readers and is now published monthly, with a 6-12 month advance schedule.

The goal of the series was and continues to be to highlight that women are present, not as anomalies, but as fellow leaders, enthusiasts, and eager participants with the same range of tastes, levels of education and interest in this elegant and diverse experience that craft beer has to offer.

Fortunately, there's always going to be someone who knows more than I do, which is possibly the best scenario for a writer. It means there will always be more things to learn. More adventures to have. More stories to tell. And that's really awesome.

For me, collaborating with others on content creation is a way I stay accountable. It's the way I stay inspired, and connected to that first wide-eyed feeling of being uninitiated to the world of craft beer. However small an act of activism, being present and visible as a woman in a historically male-dominated realm, invites and encourages others (men and women) to participate as equitable contributors to the craft beer conversation.

Writing can be kind of a lonely enterprise. And although the ease of online publishing means just about anyone can potentially find an audience, grabbing the attention of readers in a climate where anyone and everyone is saying something online, can sometimes be a challenge. By sharing the podium, I have the opportunity to not only uplift others, but connect with those who have experience and expertise that excites and uplifts me and inspires me to keep writing.

Increased visibility, as likely anyone who has an investment in engaging an online audience can tell you, is a currency. And in many ways, you're only as credible as the people you surround yourselves with. Fortunately for me, there seem to be super smart, super creative, super plugged in women around every corner.

One of them is my friend Karie, a talented pastry chef who has a real love for craft beer. I've been wanting to do food and beer pairings for a while, and although I'm really into food (I eat. A lot. Unashamedly.) I'd also already worked with Karie on setting up her website (which included getting her some usable images of her work, some headshots, and a logo design), and we enjoyed working together, so naturally I thought of her when I made the decision to start a new series on food and beer.

I wanted the pairings to be credible, creative, and have a value that extends beyond my personal desire to consume excellent beer and food in one sitting. So naturally I thought of asking Karie if she'd be interested in working together on a series, which I've dubbed "A Brewtiful Pair".

Karie contributes her talents in baking and pairing knowledge, writes a "Chef's Notes" section and drafts the recipe for sharing, and I contribute pictures of the finished pairing, polish up the post with an introduction, links, and then initiate the link sharing and promotion of the content (including posting or submitting the link on sites such as Foodgawker, Reddit, and Craftbeer.com).

It's a win-win. Karie gains exposure for her new business, I get to hang out and eat her desserts. And we both have a reason to spend time enjoying beer in each other's company. Which in a world that is increasingly connected in virtual ways, is refreshing. It's sort of fun to think that with all the brewery collaborations going on out there, that Karie and I are brewing up a beer-related collab of our own.

What kinds of collaborative projects are you doing with your blog? Are you interested in working with me on a collaborative project too? I'd love to hear from you!

5 signs your hotel room might be fancier than you are

noreply@blogger.com (no) — Fri, 22 Aug 2014 17:41:00 +0000

I'm in San Diego right now at the Beer Bloggers Conference, and I'm staying at the very fancy and beautiful Marriott Mission Valley. I'm caffeinated, hydrated, and as rested as I can be with my internal clock on East Coast time (I've been up since 5:30AM which I'm sure isn't going to affect my beer drinking at all later). Can't wait to officially join the conference activities this afternoon.

In the meantime, I've created this little sneak peak of the fancy things I'm noticing in my hotel room. Because... hello fancy. In all seriousness though, this is a very comfortable and beautiful hotel. I only wish I'd brought my swim suit to lounge in the hammocks surrounding that gorgeous pool (travel fail).

I'll be back to regularly scheduled programming in a couple of days, but until then, enjoy these "five signs your hotel room might be fancier than you" pics!

1. Your toilet paper is more fastidious than you.

2. You have trouble identifying the soap.

3. Your soap incurs a user error.

4. The soap is possibly healthier than you.

5. Your thermostat is cooler than you by at least half a degree.

San Diego, Here I Come! #BBC14

noreply@blogger.com (no) — Thu, 21 Aug 2014 02:56:00 +0000

Tomorrow, I'm getting on a plane and heading to San Diego for four days. That's right Dudes and Dudettes. I'm California bound.

While we're on the subject, please take a minute to give some love to my sponsors (on the sidebar at the right) who made investing in this year's Beer Bloggers Conference a reality. Their support, and the support of family and friends, have helped offset the considerable costs of attending and I am so very lucky and grateful.

To my sponsors, your generosity and support is deeply humbling and received with gratitude.

And to all of you who have guided, supported, and otherwise invested in me and this crazy adventure (both online and off): I am so very grateful to be surrounded with such loving family and friends. Thanks, y'all. You're what home feels like.

You'll be able to follow along (if you're into that sort of thing) by checking in with HEYBREWTIFUL on my Facebook page and other inter-related social media. I manage them all on my phone these days, so if you follow one, you pretty much follow them all.

There's a neato Twitter Hashtag Hub you can take a gander at if you're so inclined (no Twitter account required) to see what all the other conference attendees are up to: http://twubs.com/BBC14. And of course Instagram is alive with #BBC14 chatter too.

While at this year's conference, I'll get the chance to talk, drink, and eat with real live humans, give a five-minute talk about collaborative blogging, and hopefully head back home feeling like this.

Friday is when the official conference starts, but I'll be getting in town the night before. You can read the full conference agenda here: http://beerbloggersconference.org/america/agenda/

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Friday highlights:
Julia Herz will give the opening talk (which I hope goes something like this), followed by a craft brewer's panel (local), and ideas for bloggers and brands to work together. The evening has us set to spend time at Karl Strauss Brewing Company, with a party to follow at Lagunitas.

Saturday highlights:
Saturday morning's blog-talk (possibly like coffee talk, only with a mild hangover) will be followed by lunch at Yard House, a talk by Ken Grossman, advanced tips for social media (you guys are on twitter right?), and then a tour of Stone Brewing (seriously stoked about that one).

Sunday highlights:
Blogger reports, marketing insights, cooperative blogging panel, and wrap-up.

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Beerside Chatter {Episode 1}

noreply@blogger.com (no) — Thu, 14 Aug 2014 21:08:00 +0000

Hi people! I started a new project I'm calling @BeersideChatter because I want to do some more collaborative writing (this blogging can be some lonely stuff y'all). Will you join me?

The first installment is up and available for your perusal here: BeerChatter {E1}

Head on over to the Beerside Chatter site I've set up as a dedicated space for sharing your beer-related news, personal stories, and blog posts. Send on your submissions via Twitter @BeersideChatter or via email (featured article considerations only please) to submissions.beersidechatter{at}gmail{dot}com.

Thanks!

**Update** (this post has been amended to include some of the questions that are coming in through email, Instagram, and Twitter. I'll continue to add relevant information as new questions come in that aren't included in this list).

Q: Is this a communal place to post stories? What is this?

I imagine it as a modern-day zine (more on this concept here).

Highlights on spotlighted work will include an excerpt (a single quote) from the spotlighted work with a hyperlink to the full post and attribution to the original author. (I'll be inviting applications for editors on a short-term basis, should anyone be interested).

The first installment of BeerChatter has a featured article highlighting an original piece of writing, a collection of spotlights on other blogger's content with a women's focus, spotlights on craft beer related news from online publications, and a spotlight on a personal narratives written by a person in the beer community.

Q: What kind of content can I submit?

featured articles
personal stories
general news
women-focused content
(recently added) food/edible content

Featured Articles:

Although the first feature article was written by yours truly (since I got this party started and didn't have any other content to pull from) I don't intend to continue along these lines, so long as others send in content for consideration (a letter from the editor might still be included, however).

In order to fall into the category of featured content, your work needs to be original, unpublished, and belonging to you, which includes any related images you'd like to go along with it (you are certainly welcome to post an excerpt with a link to the original post once it's published).

Q: Do I need to start my own blog to participate?

Not necessarily. If you'd like to submit original content not already posted elsewhere, you can send pieces for consideration to submissions.beersidechatter {via} gmail. These should be cleanly edited pieces that belong to you that aren't already published elsewhere (if the content can't be verified as yours, unfortunately it won't be considered). The easiest way to have your submission of original content read and considered for publication is to create a google doc, and include the link to that document in an email.

Q: How do I know when my piece is accepted?

Unfortunately I can't respond to every submission at this point in time, so please allow 2-4 weeks to receive confirmation that your piece will be included. If you don't hear back during this window, I invite you to submit again during the next acceptance window (deadlines will be posted at the bottom of each installment overview.)

Q: Can I submit something food related?

I've added a page for edibles to the site to make space for this, since there were no food related posts for this first edition. When you have something you'd like considered for the spotlights in this category, tweet the link to your post@beersidechatter

I'll consider tried and true recipes, pairings of food and beer, narratives about an experience that includes food and beer (such as your account of beer dinner, or that one time you ate cheetos and with a Flanders Red and remembered a distant memory of your childhood... yeah stuff like that). Obviously, I'm open to suggestion.

Wild Heaven {On Earth}

noreply@blogger.com (no) — Tue, 12 Aug 2014 12:42:00 +0000

Off Covington Highway at the bottom of a dead-end dirt road, opposite the old-timey car mechanic on your left, Wild Heaven's newly opened tasting room and brew space is waiting.

It's a typical Georgia summer, hot and humid and punctuated with sudden downpours. It rained yesterday. And the day before. Eric Johnson, Wild Heaven's brewmaster, is prepping their Fall seasonal, a Marzen brewed with mission figs.

Inside, the tasting space is church-like, open-air rafters with their slender beams bathed in wide bands of first morning light.

There's music playing and the bready scent of steeping grains fills the space. The acoustics bring back memories of singing in the high school stairwells, where the choir kids held practice, soaking in the echoes of adolescence and waiting on adulthood. That is to say, I feel small, and vulnerable, and open to a multitude of possible futures. It's a good feeling.

More and more these days I feel like I'm waiting on a Hallelujah. And for me, the tangibles of an early-morning brewhouse are about as close as it gets. I don't ascribe to any particular faith, but if the brewhouse could be my church, I'd give it all my Amens.

Although the space is newly opened (they christened it with a grand opening this past June), Wild Heaven was officially on Georgia's new breweries list as far back as 2010 and has been brewing and distributing beer since May of 2011.

Today at least, there's nothing "wild" going on at Wild Heaven--not in the raucous sense. More in the way open fields make way for wild flowers, seeds finding their way to a neglected space and creating something tangled and beautiful. And as for heaven... I think they've got that part covered.

Honey-colored hexagonal tile lines most of the flat surfaces in the space, including the serving counter, brewing floor, and check-in areas. It's like being inside a giant honeycomb, the nectar of celestial bees flowing through sweating caramel-colored pipes to the row of taps.

The "spirited" honeycomb aesthetic carries over onto their website and all aspects of the brand. Their logo, a glass endowed with wings, is only missing the angelic halo, and their company and social media tagline (#serveyourneighbor) invoke the historical and current underpinnings of the South--where religion (and religiously drinking) are finding an overlap in the craft beer community.

It's a trend in branding, though to varying degrees of visibility, that's echoed in other Georgia breweries including Reformation (naming Protestant Martin Luther as their inspiration), Eventide (whose name is also the title of a common Lutheran hymn), Three Taverns (which comes from the Biblical story of Paul and shares its name with an unaffiliated local church), and Monday Night (whose founders met through Bible study and brew beers in the spirit of moderation, arguing that "beer, at its core, is a relational beverage").

In a historical context, this trend is a return to beer's origin, since alcohol was first used as a tool for accessing the divine, as Steven Buhner outlines in his book Sacred and Herbal Healing Beers which covers 30,000 years of fermentable history (I highly recommend it).

Regardless of religious affiliation (no one seems to be looking for converts, except in the way of good beer) the craft beer community seems to hold a shared belief: that making and sharing beer for and with each other is worth something deeper than dollars (though there is certainly money to be made, as efforts to co-opt the term "craft beer" by large producers has shown).

Craft beer as a whole seems to be redefining what it means to drink responsibly--which includes an emphasis on quality ingredients and hand-crafted processes, as well as giving back to the community. Coming together over our love of craft beer--and the people who make it--seems like a kind of liquid transcendence we can all commune over.

I for one plan to engage in some divine imbibing when that Marzen from Wild Heaven hits the taps. Share a beer with me?

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View the full gallery of images (prints available).

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Mary Macrae {A Lady Who Loves Beer}

noreply@blogger.com (no) — Fri, 08 Aug 2014 17:08:00 +0000

A recent graduate from Georgia State University, this Gremlin Growlers intern has goals of lobbying on behalf of the beer community. A local Peachtree City Chapter Rep. for GA Girls Pint Out, she's also an active volunteer within the Georgia craft beer community.

Meet Mary Macrae: a lady who loves beer.

Tell us about you. Where are you from? How did you end up in Atlanta? Do you think this is your forever home?  

I’m originally from New York. My dad’s job relocated us when I was still fairly young. I can’t definitively say that Atlanta is where I want to be forever, but I really enjoy exploring the city. Over the past few years I’ve been exposed to some of the state’s most interesting places and gotten the chance to meet some really cool people. If I were to leave now, I would definitely miss it.

When you're not drinking beer, you're...

Currently I am studying Political Science and Real Estate at Georgia State University. (I graduate this summer) This doesn’t leave me much time, but I make the most of my days off by helping Glenn at Gremlin Growlers, volunteering at festivals, going to breweries, #earning my brew, or binge watching Netflix.

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Tell us about your involvement in Georgia craft beer. Do you have a big picture in mind (i.e. career or goal objectives), or is it just for fun?  

Although I haven’t been involved for very long, I am really excited about the future of craft beer. I currently apprentice at Gremlin Growlers, and I was happy to be able to get involved with Georgia Girls Pint Out from an early stage as a Chapter Representative for Peachtree City. Having a strong female network of craft beer enthusiasts is a reward in itself.

In short, I am so happy to have organizations like GALS (Georgia Ale & Lager Sirens) and Girls Pint Out. I believe that strong, positive female leaders are important for future generations. Not only do we need more women in science and other fields previously regarded as “male,” we also need more women in beer. Hopefully—due to these and other positive influences—the future of beer is a much more diverse and interesting crew than it has been for the past few decades!

Favorite spot(s) in Atlanta to grab a brew?  

Gremlin Growlers, obviously! Other than the growler store, I really think breweries are the best places to enjoy their beers. I like going to Red Brick on Wednesdays to try their one-offs. The Porter is a must, and I’m a big fan of brewpubs like Max Lager’s and Wrecking Bar—they’re both amazing.

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New brew loves? Old favorites?

I’m a sour and stout fan. Barrel-aged beers are always awesome too. I think it’s really cool that a lot of local breweries are doing sours—Max Lager’s has a fantastic Berliner Weisse (Air Lift) and Blue Tarp’s Funk Weisse is delicious.

Future goals/plans/dreams, either beer-related or not...

It seems that in areas with more relaxed alcohol laws—like the west coast—the country hasn’t gone to hell and the economy seems to be flourishing. I would really like to get involved with the legal side of beer so that Georgia can share the benefits several other states like California, Washington, Colorado, etc. are currently enjoying (like breweries serving their own growlers, and fewer restrictions on brewpubs). It would have been really special to have Stone Brewing here in Georgia, instead of somewhere else. My dream job would be advocating or lobbying on behalf of craft breweries to policymakers.

If you could have one beer with anywhere and with anyone you like (past or present) who/where would you raise your glass and why?

As a Political Science student, I’d have to choose someone trail-blazing like Sandra Day O’Connor or Ruth Bader Ginsburg (especially in light of recent SCOTUS decisions). The experience and perspective of such powerful women would be priceless.

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Join us for a new feature on Atlanta women each month throughout 2014. Inquiries, interest, and requests for more information should be sent to heybrewtiful{at}gmail{dot}com.

{6 Women} + 12 Beers = IPA Day Celebration!

noreply@blogger.com (no) — Thu, 07 Aug 2014 03:36:00 +0000

In preparation for International IPA Day (which this year falls on August 7th) I asked five women who love craft beer for their local and all-time favorite India Pale Ales. OK, 6 really--but I cheated and included myself. I can do that, right?

With a few exceptions--Bell's Two Hearted (and old standby) and Tropicália from newly opened Creature Comforts were in quite a few of these ladies' top five picks--most IPA selections were unique. Drink any of these delicious India Pale Ales to celebrate today, or every day! Just not all at once, mkay (#everythinginmoderation)?

Join the celebration by using #IPAday2014 and tagging any of the Ladies using their handles below on Twitter (or your favorite social media platform). Cheers, y'all!

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{TOP GEORGIA PICK}

Terrapin's Belgian IPA, Monks Revenge

Athens, Georgia | Style: Belgian IPA (Cabernet barrel-aged)
9.6% ABV | 82 IBUs

"I've had this beer on draft at Trappeze in Athens and in Atlanta at Brick Store Pub. It's an excellent take on the regular Monks Revenge. The red wine is perfectly present. You almost forget you're drinking an IPA."

From Terrapin: "The high content alcohol of this beer make it perfect for cellaring… hide it away and pull one out for a special event 2-3 years later!"

{CURRENT ALL-TIME FAV} Bell's Two Hearted Ale: Kalamazoo, Michigan
Style: American IPA | 7% ABV | IBU not listed

"Hands down, Bell's Two Hearted is my all-time favorite. Two Hearted is a classic. Meaning, every craft beer geek remembers when they had their first one. It's truly a solid American IPA, from start to finish."

From Bell's Brewery: "Hopped exclusively with the Centennial hop varietal from the Pacific Northwest, massive additions in the kettle and again in the fermenter lend their characteristic grapefruit and pine resin aromas."

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photo credit Andrew Thomas Lee

{TOP GEORGIA PICK}

Creature Comforts' Tropicália

Athens, Georgia | American IPA
6.5 % ABV | IBU not listed

"I think the first time I had Tropicália was when brewer David Stein brought a growler to a friend's house. It is delicious with so much flavor—lots of passion fruit. If you're looking for the IPA king of bitterness, this isn't it. It's even better."

From Creature Comforts: "Some folks say they don’t like hoppy beers, and to that we say that hops do not equal bitterness. To us, hops offer a plethora of flavors, not just bitterness; and in Tropicália it’s a beautiful, luscious, fruit journey for your palate to enjoy without fatigue."

{CURRENT ALL-TIME FAV} Bell's Two Hearted Ale: Kalamazoo, Michigan Style: American IPA | 7% ABV | IBU not listed

"I went through a phase when I only drank IPAs and its variations (imperial, white, rye), and this still stands out. I remember when even a pale ale was too hoppy for me, so I was proud when my palate developed to the point where I could enjoy this style. Granted, the Two Hearted has a malty vibe that balances things out, but those floral Centennial hops get me every time."

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{TOP GEORGIA PICK}

Max Lager's HOPSPLOSION!!! IPA

Atlanta, Georgia | India Pale Ale
8.1% ABV | 90 IBUs

"My current favorite would have to be Max Lager's HOPSPLOSION!!! (that's the way it's spelled by the way). It is definitely a hop bomb with over 70 lbs of Pacific NW hops in each batch!"

From Max Lager's: "Copious amounts of Citra, Amarillo, El Dorado, Ahtanum, Azacca, Centennial and Cascade hops are backed by a mild toasted malt character. Dry hopped twice with even more of this great hop blend, your hop head may explode!"

{Current All-Time Fav} DC Brau, On The Wings of Armageddon: Washington, D.C.
Style: Imperial IPA | 9.2% ABV | IBU not listed

"I lived in DC for 9 years before coming back to Atlanta and my favorite IPA in that area was DC Brau's On the Wings of Armageddon. It has a fantastic hop flavor using a single hop blend Falconers Flight, and really packs a hop punch!"

From DC Braus: "OTWOA is a single hop blend beer utilizing Falconers Flight™. Brewed with just enough Pale malt, Cara-60, CaraPils and Malted wheat to carry the intense hop character onto the pallet."

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{TOP GEORGIA PICK}

Burnt Hickory Brewing's Cannon Dragger

Kennesaw, Georgia | Style: American IPA

8% ABV | IBU not listed

"When the IPA I'm drinking isn't Cannon Dragger, I always kinda wish it was. At 8%, it straddles the line between an IPA and a double IPA, and has a spectacular grapefruit quality and balanced bitterness that I really enjoy. It's gone through several incarnations since it was first introduced, and the brewery isn't bottling or canning just yet, so I never really know what to expect when getting it on draft. But when it's good, it's really good. "

From BHB: "A piney, citrusy, danky IPA, Cannon Dragger is aggressively dosed with “C” hops all threw its journey from the grain to the glass."

{CURRENT ALL-TIME FAV} Odell's IPA: Fort Collins, Colorado

Style: American IPA | 7% ABV | Bitterness: 60 IBUs

"My all-time favorite IPA at the moment is Odell's IPA. It's a citrusy, smooth honey-like flavor with a mild bitterness that's not overly sweet. My husband brews a version of this beer at home, and it has become our house homebrew IPA, though ours is a bit heavier on the honey spectrum than the original, which I think I prefer."

From Odell Brewing: "We took the traditional IPA, originally shipped from England to India in the 1700′s, and made it bolder and more flavorful – American Style. We’ve added new varieties of highly aromatic American hops [...]."

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{TOP GEORGIA PICK}

Orpheus Brewing's Transmigration of Souls

Atlanta, Georgia | Style: Spring Double IPA
10% ABV | IBU not listed

"Orpheus has done some amazing work in their short time on the market--everyone on their team is very well educated and they have obviously put a lot of thought into their offerings. This double IPA uses some new experimental hops; a bold move with a fantastic result. At 10% Transmigration packs a punch, but the hops are not overly aggressive."

From Orpheus Brewing: "Transmigration of Souls is an irresponsibly hopped Double IPA, bursting with life from an absurd amount of aromatic hops. You’ll experience a bouquet of orange, lemon, and tropical fruit, sitting on top of a clean, dry malt body."

{CURRENT ALL-TIME FAV} Red Brick Brewing, Gremlin Guidestone: Atlanta, GA Style: India Pale Saison | 7% ABV | IBU not listed

"I was a big fan of Gremlin Guidestone, an India Pale Saison brewed with pink peppercorns at around 7%. This beer was originally brewed by Red Brick and Gremlin Growlers for a local charity fundraiser [and is now no longer available]. Because it was such a hit, they brewed it again as a surprise for for their 20th anniversary bash last summer.‎"

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{TOP GEORGIA PICK}

Red Brick Brewing's Matcha Super Green Yuzu IPA

Atlanta, Georgia | India Pale Ale
7.8% ABV | 62 IBUs

"Red Brick's Matcha is a great balance of citrusy hop bitterness with mild caramel and honey sweetness. It has a pleasing herbal finish with the green tea taste that lingers. I feel healthy while drinking this one and it is great with sushi!"

From Red Brick Brewing: "Resolve your yin and yang and awaken your true brew destiny with this IPA infused with Super Matcha Green Yuzu tea. Earthy, grassy and bright citrus notes balance on a katana blade with the nimble touch of sweet honey malt."

{CURRENT ALL-TIME FAV} Creature Comforts' Tropicália: Athens, Georgia American IPA | 6.5 % ABV | IBU not listed
"Tropicalia has a crispness to the finish. An overall citrusy hop nose with tropical fruit notes that lingers--pineapple, mango--that makes it perfect for summer drinking, and it can already be found on tap at most growlers stores in Atlanta."