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Fall 2016, Issue 26

Fall 2016, Issue 26
Fall 2016, Issue 26

The autumnal shift is right around the bend, and as the hues of leaves skew brighter, the beers get darker. Easy-sipping ales with whiffs of lemon and mango give way to bold browns and hearty porters, and long nights under lights with lagers cede to fireside stouts as the days grow shorter. 

No matter how technologically advanced we become, we are reliant on living, breathing nature. Brewers may be especially aware of this fact – all grains, hops and yeast are or were, at least in some stage of the beermaking process, alive. The intrinsic connection of beer to nature is enescapable. Just ask The Mixed-Culture Master, Chad Yakobson. The Crooked Stave founder goes to great lengths to ensure the organisms living in his barrels thrive, but don't run rampant. For more on foeders, the large barrels in which these micro-organisms work their magic, check out The Art of Coopering Part II.

For a different look at how nature can inspire, we'll talk with Red Hare co-founder Bobby Thomas to find out how Chasing the Rabbit put a new hop in his step, and enjoy specially prepared seafood and beer pairings with award-winning Chef Erin Coopey. 

Our thirst for knowledge leads us to do some Drinking in the French Countryside with Owen Ogletree, before sniffing out the difference of two harvest-time favorites in Oktoberfest vs. Marzen. Meanwhile, Jonathan Ingram lays down the law regarding Why Beers Need Packaged On Dates, and we keep you covered with all the news, events, and more expert reviews than you can shake a snifter at, with Brewer Q+A's to boot.

Here's to the joy that comes with opening a bottle, can or (digital magazine), and savoring every last droplet (of knowledge). We hope you enjoy the Fall Issue of The Beer Connoisseur! 

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THIS ISSUE IS BROUGHT TO YOU BY: 
The Original Craft Beer Club

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TABLE OF CONTENTS


From the Editors

Contributors

Industry News

 

FIRST RUNNINGS

The Mixed-Culture Master
Chad Yakobson of Denver's Crooked Stave discusses his brewing techniques and pioneering work with Brettanomyces.

Chasing the Rabbit: Bobby Thomas of Red Hare Brewing
The head brewer of Red Hare Brewing in Marietta, Georgia talks background, beers and bunnies.

Why Beers Need "Packaged On" Dates
Jonathan Ingram delves into a question of time in his Connoisseur's Corner.

Abita calls on the natural resources of Louisiana to produce
beers as distinctive as the Creole and Cajun cultures.

FEATURES

The Art of Coopering Part II
Learn about the unsung heroes of barrel-aged beers and their ancient craft.

Oktoberfest vs. Märzen
What's the difference between these two autumnal favorites?

 


ADVERTISERS INDEX


 

FOOD & TRAVEL

Seaworthy Craft
Set your sails for ale, and stopper the scuppers of your hunger with dishes fit for Poseidon himself.

Drinking in the French Countryside
Owen Ogletree treks across the French countryside in search of the finest libations.

Long Beach Craft Beer Festival
Events for craft beer fanatics.

REVIEWS

Beer Review
Over 100 single-blind reviews from our panel of experts. Featuring Tree House, Bell's, Westbrook and many more!

Brewer Q & A
Brewers share secrets of their highest-scoring beers.
 

The European Report

European News
Innis & Gunn Seeks Truth in a bottle from US Presidential Candidates, AB buys a revered Belgian brewer, and craft goes "Makro" in the Czech Republic.