Beer shipping laws are inscrutable at best and completely opaque at worst. Why are they so confusing? We hope to clear up some misconceptions in this piece.

With the passage of the 21st Amendment in 1933 ending Prohibition, states (and in some cases, municipalities and counties) were given absolute power to enact their own laws regarding the production, distribution and sale of alcohol. It’s common knowledge that alcohol is highly regulated through every phase of its production, and its marketing and distribution must comply with a host of rules and regulations regarding how businesses can distribute their products – including how they are shipped.

Shipping Beer Between States
While all states allow the production of beer, the laws surrounding the shipment of alcohol vary from state-to-state. A handful of states allow shipments into and out of the state, while some only permit shipments from breweries within the state. Others restrict sending beer from breweries in-state but allow beers to be sent out of state, and still more only allow shipments sent out of state. There is little to no consistency on these states’ decisions, and requirements are often vague, convoluted and unclear.
 

Thanks to the craft beer movement and the proliferation of new breweries and beer styles, many fascinating beers of all styles are available to drinkers locally, whereas before, wine was the choice of discerning drinkers nationwide.

Beer and wine are as old as civilization and represent the majority of fermented potables; however, the latter has historically been treated with higher regard. So why can beer, which for so long has been put in a secondary position to wine, now be considered its equivalent? One reason is aging.

With many breweries advertising freshness in their beers accentuated with "born on" dating displayed on the bottle and cans, it would seem that aging − a precursor to craft beer’s nemesis, oxidation − would be a detriment to beer quality. While this may be true in certain lower-gravity beer styles, it is not necessarily the case with higher-ABV brews.

Aging in both beer and wine equals complexity. Since alcohol is a preservative, beers with higher alcohol levels (8% or more) are often used for vintage styles. Complexity develops during maturation in casks and in bottle-conditioned renditions as the alcohol mellows to create a sweetness reminiscent of caramel and sherry. These characteristics then meld with the fruity esters created as a byproduct of fermentation from select ale yeast strains.

Celebrating its 20th year in the American craft beer industry, New Holland Brewing Co. has become a shining example of what craft brewing can be, and how it can be done.

Starting as a small pub in Holland, Michigan, back in 1997, the company has grown into a national entity with more than 400 employees among its brewing, distilling and restaurant operations.

At the heart of New Holland's steady growth lies a determination to "keep it craft" – readers may recall The Beer Connoisseur's previous interview with Fred Bueltmann, New Holland's resident VP of Brand and Lifestyle, aka the "Beervangelist," who strives to live a craft lifestyle in all areas of life.

In its own words, New Holland's company values are "simple, but rooted deeply in craftsmanship and artistry: People, Teams & Collaboration, Artistry, Quality, Profitability and Ambition."

The Beer Connoisseur spoke with New Holland President and Founder Brett VanderKamp to get his take on the state of the industry, where it's headed and where New Holland fits into the picture.

As craft beer has become more and more entrenched in modern cuisine, the way in which craft beer is served and presented in fine establishments has also become something of an art form.

With that mission in mind, the Cicerone Certification Program was founded 10 years ago by Ray Daniels in order to create the craft beer equivalent of a wine sommelier – a popular term in the wine world that conveys a person’s encyclopedic knowledge of selecting, acquiring and serving fine wine.

For the Cicerone (pronounced “sis-uh-rohn”) Certification Program, the expertise and prestige that comes with being a wine sommelier was something that Ray Daniels and company wanted to export to the craft beer world, with a few key components highlighted.

Cicerone is a trademarked title, which designates “hospitality professionals with proven experience in selecting, acquiring and serving today’s wide range of beers.” To become a Cicerone is a painstaking process that involves knowledge of many different beer-related subjects, such as: Keeping & Serving Beer, Beer Styles, Beer Flavor and Evaluation, Beer Ingredients & Brewing Processes and Pairing Beer with Food.

Becoming a Cicerone is a thoroughly prestigious title, as it entails an almost complete understanding of beer from the moment it enters a fermentation tank to its final destination in your vacant tummy.