The Brooklyn Growler

"Life is all skittles and beer." — Tom Lehrer

Sampler Pack: Wait, They Sell Growlers in There?

• This week the Brooklyn Brewery unveiled its new production equipment at its Williamsburg plant. The new equipment will help the brewery double its brewing production in the next three years. Currently, Brooklyn Brewery produces 110,000 barrels a year. Brewmaster Garrett Oliver is celebrating the occasion with the limited release of Main Engine Start ale. [The Brooklyn Paper]

• The Bedford Avenue Duane Reade has hit upon a canny idea to fight Williamsburg hipster anti-corporate NIMBYism. Add a growler bar and an extensive selection of craft beers. “In this neighborhood, I feel like that’s something people would go for,” said a man on the street whose quote I have taken out of context. [NYT]

• Exactly how does a beer achieve an “organic” certification? The better question might be, are there any that are actually worth drinking? Craft Beer sets out to answer both questions. []

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Vermont No. 1 in Unofficial Per Capita List of U.S. Breweries

While doing some research yesterday, I began to wonder what state had the most breweries in the U.S. in 2010. Because I couldn’t find the data I wanted, I started collecting it myself.

The results were not what I expected. States with smaller populations actually had the largest per capita number of breweries. Vermont, with a population of just over 600,000 people topped the list, beating California which is just shy of 40 million people.

Go figure. Just because there are more people and more of a certain thing in a place, doesn’t mean that it diffuses as far into the culture. I think. I guess. I suppose.

Before I get to a sample of the data, I want to share my methods for the data collection.

First, I pulled all of the state-by-state population numbers from the 2010 Census. That includes all fifty states plus Washington, D.C. for a total of fifty-one entries. Second, I used Beer Advocate’s current list of Beer Places in the U.S. to get a statewide number of breweries. For this number, I combined both state-by-state numbers of breweries and brewpubs. The Brewer’s Association defines a brewpub as “A restaurant-brewery that sells 25% or more of its beer on site.” They brew beer. Fair game. Then I calculated how many breweries each state had for each 100,000 residents.

This list is, of course, unofficial. These numbers have not been collected by any official agency or professional number cruncher. This 2010 per capita list was created primarily as an intellectual exercise. I welcome input, arguments, corrections, clarifications, and questions.

The data for previous years has been expertly compiled by the Brewer’s Association (2008) and by Lug Wrench Brewing (2009). I have not included their data in my chart, but I have referred to it for the purposes of this informal analysis.

Also, I have created a public Google spreadsheet of the data (plus here is a version you can manipulate). If you would like a copy as an Excel file or PDF, my contact info is in the sidebar.

That all said–

2010: Top 5 Breweries Per Capita U.S. States

2010 Rank State 2010 Population Breweries & Brewpubs Breweries Per 100,000
1 Vermont 625,741 21 3.36
2 Oregon 3,831,074 110 2.87
3 Maine 1,328,361 37 2.79
4 Montana 989,415 25 2.53
5 Wyoming 563,626 13 2.31

2010: Bottom 5 Breweries Per Capita U.S. States

2010 Rank State 2010 Population Breweries & Brewpubs Breweries Per 100,000
47 Texas 25,145,561 39 0.15
48 North Dakota 672,591 1 0.15
49 Arkansas 2,915,918 4 0.14
50 Alabama 4,779,736 5 0.1
51 Mississippi 2,967,297 1 o.3

The results indicate that even though a state might have the highest population, it does not have the highest number of breweries/brewpubs per capita. California’s population (37,253,956) makes it the highest-populated state in the U.S. and it also has the most breweries/brewpubs (255). However, it is No. 19 for per capita breweries on my list.

Vermont, which is No. 1 per capita, is the the 49th largest state by actual population. Since 2008 (at least) it has been the state with the most breweries per capita, according to the Brewer’s Association and Lug Wrench. The Top 5 shifts from year to year. Montana was at No. 2 in 2008, No. 3 in 2009, and has fallen to No. 4 in 2010.

Wyoming was the least-populated U.S. state in 2010 and yet it makes it into the Top 5 for per capita breweries. Montana is the forty-fourth most populated state, and it consistently remains in the Top 5.

To put this in perspective, states with the largest populations actually have the smallest per capita number of breweries. So Texas has 0.15 breweries for every 100,000 people, while Vermont has 3.36 breweries for every 100,000 people.

What conclusions can we draw from this informal sampling?

Except for North Dakota (Midwest), the Bottom 5 states are all southern states. Meanwhile, the Top 5 are in the Pacific Northwest and the Northeast.

Though these northern states in the Top 5 have smaller populations of people, those people help foster environments that are rich in brewing beer – mostly craft beer. Does that mean those in the Top 5 produce the best beers in the country or, necessarily, have the best beer cultures?

No, not necessarily.

It does make me wonder… What’s more important? To have more to enjoy or to be able to enjoy less more?

All I can say is definitively is – let’s all go to Vermont and get drunk.

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Sending Beer on a Zero Gravity Rainbow

Image via NASA Goddard / Flickr / Creative Commons

When and if commercial space flights become available, there’s going to be a beverage service. That’s the idea behind Astronauts4Hire‘s testing of a beer that could be consumed in zero gravity.

In its beer studies, the Florida-based non-profit is sending a specially brewed beer from Australia’s 4 Pines Brewing Co. aboard a Zero Gravity Corp. airplane. During Astronauts4Hire’s parabolic flight, the company will test everything from how the beer tastes to blood-alcohol content.

The end result of the tests should be a beer that can be served on commercial space flights like those being explored by Virgin Galactic or Space-X. Astronauts4Hire is hoping to train the first generation of private astronauts to work on those flights.

But in the here and now, I really do feel for the poor sod who has to suck down a beer on a parabolic flight. In order to achieve weightlessness, these zero-gravity planes fly in sharp angles up and then down, allowing for about thirty seconds of zero gravity at a time.

The problem, historically, with drinking beer in space hasn’t necessarily been one of sobriety but that carbonated beverages just make astronauts burp too much.

As New Scientist explains, “Beer is poorly suited to space consumption because of the gas it includes. Without gravity to draw liquids to the bottoms of their stomachs, leaving gases at the top, astronauts tend to produce wet burps.”

Another problem – which has been discovered in studies with soda – is that temperature fluctuations and changes in pressure can cause the carbonated bubbles to be released from the space-approved dispenser prematurely. Meaning – a big bunch of bubbles with froth and foam and collect in a cloud.

So in terms of beer, we’re not talking about a frothy head of beer pouring over the sides of your pint glass, but a giant cloud of foam squirting out of a beverage dispenser.

For you aspiring space brewers, a NASA study done in conjunction with the University of Colorado found that yeast ferments at a higher efficiency in micro-gravity environments, which makes the beer stronger.

Anyway, NASA has always maintained a strict policy of abstinence on its space flights and missions. Except for Buzz Aldrin taking communion after his moon walk, alcohol is verboten.

Drinking before a flight is a different story – yeah, NASA will fire ’em up to Soyuz even if they are wasted. Hell, drinking and space goes back to the birth of the U.S. space program. (You can get a taste of the drinking and driving and flying and exclamation marks in Tom Wolfe’s The Right Stuff.) Even so, the drinking and carousing was kept on Earth.

It’s a different scene in Russia. In Mary Roach’s Packing for Mars, she relates this anecdote:

“While I was in Russia, a cosmonaut, who requested anonymity, showed me one of his slides from space: two crew members with straws, floating on either side of a 5-liter tank of cognac like teenagers sharing a malt.”

But for those who can afford to be passengers on a space flight, the story is going to be a different one.

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Beers of Montana: Pig’s Ass Porter Packs a Punch

Montana is known as big sky country for a reason – the sky as viewed out there just seems enormous. Photographs don’t do it justice. The summer horizon is lined with evergreen trees, receding into a blue expanse of mountain ranges, while an IMAX-wide sky is dotted with cumulus clouds. In towns such as Bozeman, the buildings are kept low and spaced out as to not block out the view.

Snow covers most of Montana during the year. If it’s a powder day, everything pretty much shuts down so the locals can hit the slopes. During the summer, Montanans remain just as active – biking, hiking, fly fishing, and in general getting in shape for the ski season. It’s not a place where one goes to watch the world pass by. There’s just too much to do.

And nothing, but nothing, quenches a thirst after a long, summer day in Montana than a cold beer.

During my most recent trip to Montana, I was fortunate enough to get a taste of the Harvest Moon Brewery‘s Pig’s Ass Porter and, boy, was I lucky.

Another Pulitzer-Prize winning photograph of some beer or something.Pig’s Ass Porter is a light-bodied beer with a tan head that fades into a film on the rim of the glass after a few sips. Harvest Moon’s marketing copy would have you know that it’s a classic-style porter that is brewed with black malts and chocolate to create a creamy ale that offers hints of roasted coffee beans and chocolate (a bottle is pictured to the right; we can credit my complete lack of photography training for its excellence). The beer is named Pig’s Ass because after each batch is brewed, the leftover mash (leftover grain that has been boiled) is given to a local farmer who feeds it to his pigs. Sustainability – who doesn’t dig it?

There’s a hint of hops in each taste of Pig’s Ass Porter as well.

It’s not hard to get a head out of each bottle pour, and I’d also recommend letting it grab some air before you dive in as there’s also a hint of vanilla in each sip along with the coffee and chocolate that dominates Pig’s Ass. It has a nice carbonation and isn’t as thick as a stout, though there’s a nice body to it (for more info on porters, I recommend reading Beer Advocate’s What the Hell Is a Porter?). I also picked up some kind of herbal flavoring going on that gives the beer a nice complexity and offsets its sweetness.

I am not a fan of sweet beers, and I tend to think that bringing out the chocolate in a dark ale is kind of a lazy move. I did not expect to enjoy Pig’s Ass Porter as much as I did.

There are a lot of dark beers out there that fuck up the savory notes and end up tasting like baker’s chocolate. A piece of chocolate (be it from a candy bar, slice of cake, or hunk of brownie) on its own compliments a stout or porter just fine. Let the grain and malt do the talking, y’know. So all that said, a beer that offers this taste combination, while also standing up on its own, is truly a beer worth savoring.

My natural inclination toward darker beers – stouts and porters, fer instance – is to save them the colder months of the year. They just taste better to me then. Summers in Brooklyn aren’t pretty. It’s hot and humid and sweaty and grumpy. Meanwhile, in Montana, the temp barely scrapes above seventy during the day and drops to the forties at night, which makes the livin’ so much easier. And a beer like Pig’s Ass Porter from Harvest Moon just nails what it means to be in Montana. Because –

Even when it’s summer, you’re thinking of everything winter offers.

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Editor’s Note, Aug. 12, 2010

Hello. I thought I should take a moment to address some issues as to my current intent with The Brooklyn Growler as well as my plans for its future.

I’ve read a lot of beer blogs and websites over the last few years, and I tend to think that ones that document someone’s personal beer journey tend to be the ones that I enjoy the most. I like keeping up with news and the general big trending thoughts that beer enthusiasts have, however, publications like Beer Advocate, really do rule that market – and rightfully so. I like to drink beer and learned in my own modest attempts at homebrewing, that I really love thinking about beer. So this is a map of my world, via the lens on the bottom of a beer bottle.

Sometimes I’ll hit on news and most of the time I won’t. I’m aiming to update daily, but life often gets in the way. More importantly, I don’t enjoy feeling like I need to hack something out just to hit a daily quota. Blogs are ruled by the constant churning out of content in order to keep pageviews up and thus keep advertising money coming in. I don’t have ads – not that I’m opposed to having them; quite the opposite – but I also think the blogosphere in general would greatly benefit from stepping away from the keyboard to stop and have a think every now and again.

Here are some things I’m going to be working on –

• Beer reviews: I drink a lot of beer and I also like to travel when I can. A lot of beers are specific to certain regions. There’s nothing more exciting than coming across a great beer that is new to you. I’ll also be writing up thoughts on some old familiars.

• Brewery tours: I could use an excuse to revisit some of the breweries in New York and also search out some new ones.

• Beer history: Nothing fascinates me more than the history of the brewing, especially the breweries that have been lost to time.

• Homebrewing: The internet is already rich with homebrewing websites and blogs, and I’ve yet to come across one that I didn’t think had something essential about the process to say. The topic is just so vast. My own attempts at it have been modest, but there will be thoughts on the making and storing of beer to come.

• Wine and liquor: I don’t limit myself to beer alone, so there will be times when I want to write about liquor or wine. Maybe I’ll even toss in a winery tour or a cocktail recipe.

• Literature and drinking: If writers didn’t drink, what would they write about?

On a final note, I’m leaving for Bozeman, Mont. for a few days. I’m hoping to gather some ideas for posts out there.

I hope you enjoy reading this site. I’ve enjoyed writing it thus far.

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May 2020