Beer with Strangers Episode 31

This week we discuss the challenges and opportunities in brewing beer from pre-20th century recipes, New Belgium's foray into politics for better or worse, and, finally, the answer to who will be the next brewery to put out a Siracha Pale Ale...

If you're interested in participating in our Hangout on Air or you'd like to come in and share a beer with us, email me here, or message Tony on +State of the Beer. The show's Facebook page is Beer with Strangers and we're "@beerwstrangers" on Twitter.
Finally, and please, consider subscribing on iTunes or on YouTube (if you click the iTunes, your iTunes window will open. Don't be afraid).
If you are or know anyone who is interested in taking a brewing basics class (the class is free and lots of fun) have them reserve a space here. Taking a class is the best way to figure out whether homebrewing is for you. Many people take several before trying on their own at home.

 

Show links:

Episode 25: De-evolvolution

In this week's show we wonder, aloud and at length, about the ups and downs of a return to what used to be called and ordinary, or a tippling house. These were colonial taverns where a person who was willing to brew beer, distill spirits, and take in strangers could make a living. Shawn Hager (my cohost this week, pinch-hitting for Doug), talked about his desire for mid-priced restaurants to get into the craft beer game. A pizza place, for example, that had a house beer, or a diner, maybe. Which craft beer would go best with Salisbury steak is anyone's guess, but we're willing to find out.
The nature of the business means that a brewery often has to continue to grow to have success. Hell, the nature of business is that it has to grow to be successful, and the demand for craft beer is such that it's foolish for a quality brewer to not rise to meet the demand. But a world where, say, a nano brewer works for just one restaurant, isn't only believable and sustainable, but even likely.