Today on Monday, December 5, America celebrates the 83rd anniversary of the ratification of the 21st Amendment to the United States Constitution, which repealed Prohibition and established today’s effective system of state-based alcohol regulation. On December 5, 1933, Prohibition ended in the United States when 36 states (a three-fourths majority of the then 48 states) ratified the 21st Amendment to the United States Constitution. The 21st Amendment repealed the 18th Amendment, ending 13 years of Prohibition, and granted each state the primary authority to enact and enforce alcohol laws consistent with the desires and needs of their citizens.
 
A video jointly produced by the National Beer Wholesalers Association (NBWA) and the Wholesale Beer Association Executives explains the history of America’s state-based regulatory system, the three-tier distribution system and the regulatory, economic and commercial value of independent distributors in promoting public safety and access to market for brewers of all sizes.
 
NBWA President and CEO Craig Purser issued the following statement:
 
“NBWA raises a glass in celebration of the 21st Amendment and its role in establishing the effective system that we have in America today. Because of state-based alcohol regulation, the three-tier system and independent beer distributors, the public can count on transparency and accountability while consumers enjoy unparalleled choice and variety.

Malt

Brewing begins with raw barley, wheat, oats or rye that has germinated in a malt house. The grain is then dried in a kiln and sometimes roasted, a process that usually takes place in a separate location from the brewery. At the brewery, the malt is sent through a grist mill, cracking open the husks of the kernels, which helps expose the starches during the mashing process. The process of steep milling, or soaking the grain before milling, is also an option for large-scale brewers.

The combination of different types of grain used by a brewer to make a beer is often called the grist bill.

In this issue we hit all corners of the globe, traveling to Bolivia, where Martin Thibault will teach you about the little-known art of brewing chicha, before chatting with Gabe Fletcher of Anchorage Brewing, who brews some of the best Bretts in the West. Owen Ogletree breaks down Belgian Golden Strong Ales and Fruit Beers in Style Studies, and from there we march up to the U.K. for some transcontinental brewing collaborations.

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In This Issue...

 First Runnings

From the Editor

Issue 19 Contributors

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Brewing With...
We ask Linus Hall about taking the plunge into the role of head brewer and co-owner at Yazoo Brewing Company.

When it comes to beer’s temperature, the common belief is “the colder the better.” This is not always sound advice. Beers served too cold can numb the tongue and deaden the taste buds to the delightful flavors within. Letting a beer warm up just a bit can unlock the flavors and enliven the character of a well-crafted beer. The temperature at which you serve different beers is often a matter of personal taste, but if you are seeking guidance, here are some serving suggestions that may bring out the individuality of certain types of beer.

Very Cold: (35-40° F) American Premium Lagers, Low-alcohol beers and Cream Ale.

Cold: (40-45° F) Hefeweizen, Pilsner, Kolsch and Wheat Beer.

Cool: (45-50° F) Stout, Porter, Amber Lager, Pale Ale and IPA.

Cellar: (50-55° F) Bock, Belgian and Trappist Ale, Lambic/Gueuze, Sour Ale and Strong Ale.

Warm: (55-60° F) Double IPA, Doppelbock, Barleywine, Quadrupel and Imperial Stout.

When you resist the urge to crack open a beer instantaneously, magic can happen. Storing or cellaring beer allows a number of internal and external factors to add character to it, often for the better.

Certain kinds of beer are ideal for cellaring, while others are meant to be enjoyed immediately. There are a few general rules to abide by, and a few exceptions to those rules.

Generally, strong ales above eight percent cellar well, while beers below that mark deteriorate with prolonged age, as do most lagers. Exceptions to this strong ale rule include Belgian-style lambic beers, gueuze, Flemish red ales and sour browns. The oxidation that occurs over time tends to complement these brews that are eight percent in alcohol or less but high in acid.

If fresh fruit and hop flavors are present in the original beer, these characteristics dissipate quickly in beer that’s stored. Malt, on the other hand, can begin to reveal a number of qualities including honey, toffee, wine, raisin and nut after storing.