While temperatures remain high in many parts of the country, the first vestiges of fall are making their debuts. Leaves are falling and breezes are blowing, so that means it's time for a new issue of The Beer Connoisseur! With all the brew that's fit to drink, grab a nice pint of a Festbier or Pumpkin beer and delve into Issue #38 of The Beer Connoisseur. 

First, we have a detailed history of the life and brewing pedigree of Bruce Dickinson, a true renaissance man whose talents in both music and beer make him a perfect subject for us.

Next up, Owen Ogletree delves into The 9 Most Influential Hops of All Time. From Fuggles to Saaz to Mosaic to Citra, Owen gives us all the details on the lupulin-laden goodness that makes beer so interesting and flavorful.

Following that, we have a trio of education pieces about various facets of beer. First, we explore the most-used acronyms ascribed to a beer in Beer's Vital Stats: ABV, IBU, SRM and OG; though everyone recognizes these abbreviations, how do they add up to provide a clear picture of a beer that's being imbibed?

In the world of beer, it’s not uncommon to find folks from all backgrounds who are on their second or third careers. But few people can lay claim to as many titles as Iron Maiden frontman Bruce Dickinson: singer, songwriter, musician, author, beer man, broadcaster, fencer, entrepreneur and airline pilot, among others.

Though The Beer Connoisseur has covered Dickinson before, we’ve primarily focused on his foray into the craft beverage market with TROOPER, a brand of Iron Maiden-approved beers that Dickinson has personally helped craft alongside the team at Robinsons Brewery in the U.K.

This time, we will focus more on the man himself, and how his earlier days (which also include beer) shaped him into the hybrid rock star, business mogul and all-around polymath he has become.

Upland Brewing Co. in Bloomington, Indiana has announced two upcoming beer releases.

The first, Mother's Harvest, is the fourth beer in the brewery's Side Trail series and features Indiana-grown Cascade and Chinook hop varietals from Indiana High Bines to create a unique fresh hop experience.

The second is Modern Tart, which is a kettle-soured beer brewed with lactose and apricot for a juicy, tart and smooth sour brew.

The full release from Upland is below on both beers.

The sensation of biting into a fresh apricot was the muse for the final release in this year’s Tart Series. Generous amounts of apricot compliment the refreshing tartness of a kettle sour. Adding a small amount of lactose (milk sugar) into the kettle balances the acidity creating a subtle sweetness that captures the essence of fresh fruit. The final result boasts vibrant tropical flavors thanks to a backdrop of Citra and Mosaic hops. Pouring hues of golden yellow, Modern Tart keeps fruit in focus ensuring each can is fresh on display.

Fremont Brewing in Seattle, Washington has announced the release of a new fall seasonal, called Field to Ferment Fresh Hop Pale Ale.

The beer is brewed with sequential fresh hop harvests from the Yakima hop harvest, starting with Centennial, followed by Simcoe and finishing with Citra.

The 2017 rendition of Field to Ferment won a GABF Silver Medal, so Fremont hopes 2018's will live up to those high standards. The full release from the brewery is below.