Ben Butler

11 Brewers Share Their New Year’s Resolutions For 2021

January 14, 2021 by Ben Butler

Typically, we try to take the last few days of a year to reflect on the past 365 days. But, as we stepped into the new year, it felt like we were dropped right into a new kind of chaos. But, we’re looking forward to the potential of 2021 and, hopefully, learning from some of the challenges that 2020 presented.

If folks are expecting a return to “normal,” that likely won’t be happening anytime soon. We’re not planning any in-person festivals, we don’t have any travel plans on our calendar, and our couches have become our new offices.

In an effort to embrace change, we wanted to reach out to a few of our brewer colleagues and ask them to reflect on the new year. What hopes do they have for 2021? And have they made any resolutions?

Below you’ll find the responses from 11 of our favorite brewers organized alphabetically by brewery. Here’s to a brighter 2021!

What Resolutions Do You Have for 2021?

2nd Shift Brewing

St. Louis, Missouri

2nd shift brewing oktoberfest

Libby Crider, Co-Owner — “Honestly, my resolution is to try and take better care of myself this year. I feel like I’ve given everything I’ve got to the brewery this past year, more so than ever before. My mental and physical health has suffered significantly as a result. And I know that I will be a better co-worker, leader, and community participant if I can take time to focus on myself and my family in addition to the brewery.”

Read more about 2nd Shift Brewing here.

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Almanac Beer Co.

Alameda, California

almanac love hazy IPA

PhiL Emerson, Head Brewer — “I’m not really much for New Year’s resolutions. But I did have one I started last year, which I feel is more of a lifelong resolution; to be more present. Keeping my attention on the moment and conversation, leaving my phone in my pocket, etc. I’m sure you can relate little to that too.

COVID changed a lot of my habits, mostly for the better, some not so much. I’m cooking more, and home cheffing, improving kitchen skills is an ongoing resolution. Another bonus from COVID is the return of hobbies. Especially not beer related. So I guess I’m actively working towards more outside the industry hobbies. I think that is important for balance.”

Read more about Almanac Beer Co. here.

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Amalgam Brewing

Denver, Colorado

amalgam and westbound & Down imperial stout

Eric Schmidt, Founder — “Drink more local beer to help support our friends, neighbors and economy. We’re fortunate to have tons of amazing breweries here in Colorado, so this resolution shouldn’t be very difficult to keep.”

Read more about Amalgam Brewing here.

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Athletic Brewing Co.

Stratford, Connecticut

non alcoholic beer from athletic brewing co

John Walker, Co-Founder & Head Brewer — “One of my resolutions is to take a deep dive into the raw materials realm to better understand the overall economic and environmental impacts of our supplier partners and how to use our growth to stimulate and support companies and people that are looking out for the planet and the many beings that reside on it.”

Read more about Athletic Brewing here.

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Cinderlands Beer Co.

Pittsburgh, Pennsylvania

cinderlands lil cinder lager

Paul Schneider, Head Brewer — “My resolution for 2021 is to tighten the screws ever day. We have a top-notch team, clear vision, three rad locations, and we’re hungry. We’ve done three years of breakneck growth and exploration. At this stage, it’s all about pursuing those small, thoughtful improvements and ratcheting the standards to keep everything super tight and dialed 100% of the time.”

Read more about Cinderlands Beer Co. here.

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DSSOLVR

Asheville, North Carolina

dssolvr tv wasteland

Mike Semenec, Co-Owner — “MORE SIDE PULL LAGERS AND ENTER THE SURREAL WORLD OF CIDERS.” [Editor’s Note: Capitalization was not added. Mike is just that stoked.]

Read more about DSSOLVR here.

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Mountains Walking Brewery

Bozeman, Montana

mountains walking stout

Lewis McCallister, Head Brewer — “My resolutions are to drink less alcohol and log 1,000 miles trail running this year. This industry will chew you up and spit you out if you don’t take care of yourself!”

Read more about Mountains Walking here.

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Oozlefinch Beers & Blending

Fort Monroe, Virginia

oozlefinch best breweries of 2020

Rachel Edwards, Head Brewer — “This year, my resolutions are to try not to let the small hiccups (or big ones) at work get me down, to improve my palette by drinking more brands and styles I’ve never tried/don’t often drink, and to curse less at the canner.”

Read more about Oozlefinch Beers & Blending here.

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Primitive Beer

Boulder, Colorado

primitive beer review

Lisa & Brandon Boldt, Co-Owners & Head Brewers — “First up, we want to play with more small-batch spontaneous beers matured on herbs/spices/flowers we grow or forage ourselves. We’ve got our eye on spruce tips which grow in the mountains in the spring as well as mint/rose petals/basil/marigold from our garden. Excited to experiment!

Second is to diversify our packaging sizes even further. We’re planning to release future blends in multiple sizes (like our Golden Blend in all sizes: 187ml, 375ml, 750ml, and 1.5L magnums). This can help more people sample and get more diverse accounts to carry our #SponSponBingBong!”

Read more about Primitive Beer here.

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Rhythm Brewing Co.

New Haven, Connecticut

rhythm brewing unfiltered lager

Alisa Mercado, Founder & Head Brewer — “I am committed to entertaining the thought of brewing outside of lagers. As a BIPOC-female brand, in the New Year, we are hoping for 6 collabs with breweries from the entire craft beer spectrum.”

Read more about Rhythm Brewing Co. here.

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TALEA Beer Co.

New York, New York

talea beer co

Tara Hankinson, Co-Founder — “Make more beer cocktails! I’m currently perfecting a riff on the Bramble made with gin and our Blackberry Gose.”

Read more about TALEA Beer Co. here.

Learn More

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Filed Under: People

A Pint with Leashless Brewing: How One Brewery is Revolutionizing Organic Craft Beer

January 13, 2021 by Ben Butler

For most people, their love of beer starts on land. Maybe in a crowded bar or an intimate taproom. For John Gonzales, Founder of organic craft brewery Leashless Brewing in Ventura, California, his passion started in the ocean.

Gonzales’ connection with the deep blue sea and consequently the environment eventually led him to open up a certified organic brewery, one of less somewhere around 40 in the entire country.

While organic craft beer likely won’t be topping any lists of the top trends in 2021, its positive impact on our planet has slowly been turning heads within the craft beer community since the early 2000s. According to the Organic Trade Organization, an association supporting organic agriculture and products in North America, U.S. organic beer sales increased more than tenfold since 2003, from $9 million to $92 million in 2014, and 3.4 percent between 2017 and 2019.

At a time when we’ve seen beer used as a powerful vehicle for change, fueling causes such as the fight against racial injustice or recognizing the achievements of women in craft beer, Gonzales’ own quest to create more awareness around sustainability through his beer seems fitting.

Of course, it doesn’t hurt that Gonzales’ beer tastes just as good as any of the major players around California.

So, why haven’t you heard more about organic brewing? It could be because words like “organic” aren’t as sexy as dank or hazy or coconut imperial stout. Maybe, it’s because people simply don’t understand the definition of organic beer.

But the impact that organic breweries have on our planet is undeniable. Imagine that you can reduce your water and carbon waste just by drinking one of Leashless’ beers, essentially improving the planet with just one glass of beer. Would you want to try one?

Don’t worry, he’s done all the hard work for you. And yes, it is very hard work to become a certified organic brewery.

It’s Gonzales’ unique and rigorous journey (on both land and water) to open Leashless, along with his one hundred percent commitment to protecting the environment through his own brewery, that prove the power of craft beer as a vehicle for change.

We’re in a new year; it’s time to consider a new way to drink beer.

The Story Behind Leashless Brewing

leashless brewing founder

Growing up in Carpinteria, California a mile away from the beach, Gonzales spent most of his time hanging out with his feet in the sand and eventually scuba diving. At 16-years-old he was the youngest person around going out on diving boats.

As he grew older, his love of the water only continued to swell. In 1994 at the University of San Diego, Gonzales’ floormate bailed for freshman winter break, leaving behind his surfing gear. “I took the board and wetsuit and the next day surfed six-eight foot waves at Rincon. It was my second-day surfing, ever. I fell in love with surfing and the rest was history,” says Gonzales.

Somewhere between growing up at the beach, scuba diving, and surfing Gonzales adopted a way of life. He had a desire to live a clean healthy lifestyle, connected to the environment and ocean. “While surfing I’d be waiting for the next set and I’d feel the sun kiss my face sending shivers up my spine,” shares Gonzales. “I knew it was a sign that I was in the right place and time. That this is what I’m supposed to be doing.”

Gonzales carried that spine-tingling love throughout his twenties.

After graduating from the University of San Diego with a degree in Ocean Studies and a minor in Cultural Anthropology of the South Pacific, Gonzales headed to graduate school at the Rosenstiel School of Marine and Atmospheric Science at the University of Miami to study aquaculture and aquaponics, the science of using fish waste to raise plants hydroponically to create sustainable marine ecosystems.

Gonzales’ studies took him all over the world, researching and implementing environmentally-friendly practices in St. Croix, Panama, Costa Rica, and Nicaragua. In 2006 while working towards a NASA-funded Masters in Fish Nutrition at Purdue University, Gonazlaes joined the University of Hawaii Sea Grant College Program as a Junior Extension Agent. Assigned to the U.S. Territory of American Samoa in the South Pacific, he helped promote sustainable aquaculture and established a Marine Science program at American Samoa Community College.

In 2008 Gonzales fell in love and moved back to the mainland to get married. He ended up in Maryland where he found work as a contractor at the National Institute of Health. “I literally sold everything I owned to leave the South Pacific except for whatever I could pack in one bag, my surfboards, and two boxes of books,” explains Gonzales. “We were broke as a joke. We couldn’t even buy beer unless it was a special occasion.”

Luckily for Gonzales, an IT guy on his floor at work introduced him to homebrewing.

You can probably imagine exactly what happens next.

Gonzales jumped down the rabbit hole, buying equipment, making beer, and hanging out with homebrewers. Gonzales became a Beer Steward and eventually won his own homebrewing awards.

Despite all this success, Gonzales hadn’t seriously thought about opening his own place until a chance encounter.

While at a bar in Ocean City, Maryland for his wife’s birthday Gonzales ran into Heavy Seas Sales Manager Joe Gold. “The next thing I know we’re talking, he’s buying me a round of beers, and I’m telling him that I’m thinking of starting a brewery,” said Gonzales. “I really for the life of me was not. It just came out of my mouth.” Call it a happy accident, but the next week Gonzales sat down with Gold and showed him a business plan.

The brewery idea? Well, naturally it reflected how Gonzales lived. “I’ve always strived to live a clean, environmentally-friendly lifestyle and I’d be happy if I could surf everyday….so planning this business had to be about that lifestyle, incorporating the values of sustainability and the surf lifestyle, and we had to make it organic. There was no other way,” says Gonzales. If Gonzales was going to go all on in starting his own brewery he was going to do it his way.

“If I failed, I had to be able to look myself in the mirror and say I gave it my best, that I didn’t cut any corners and just went balls in. So, if I failed then I failed. But I never wanted to lose my integrity or authenticity of who I am and what this business is all about,” says Gonzales.

In 2014 Gonzales took a leap of faith and moved back to southern California to begin his new adventure. He wanted to open Leashless Brewing Co. as a certified USDA organic brewery.

What is Organic Beer?

Leashless Brewing certainly wasn’t the first certified organic brewery in the country. The roots of the organic beer movement can actually be traced all the way back to the 1990s.

The first organic brewers followed on the coattails of the grunge movement, supporting an ethos of sustainability and care for the planet. As people became more conscious of the environment, breweries like Lakefront Brewing Co. in Milwaukee, Wisconsin and Eel River Brewing Co. in Fortuna, California, two of the OG organic breweries, began using organic ingredients in their beer and added the word organic to their labels. It wasn’t until 2000 though that the U.S. Department of Agriculture (USDA) officially published guidelines for organic beer production under the National Organic Program (NOP).

By definition, at the simplest level, organic beer means the ingredients used to brew beer were grown without chemicals or pesticides. This means all malt, hops, yeast, flavorings, and adjuncts.

Within this broader framework breweries can apply for three different levels of certification:

“100% Organic” – the strictest designation requiring that all ingredients, including hops, be organic.

“Organic” – meaning that breweries must brew their beers with a minimum of 95 percent organic ingredients.

“Made with Organic” – denoting that a brewery used 70 percent organic ingredients in their beer.

But, brewing organically is anything but simple. To qualify as a certified organic brewery and to use any of these official terms on beer labels, branding, etc., requires a strict certification process.

How Does a Brewery Become Certified Organic?

Here’s where it starts to get a little complicated. The USDA sets all of the guidelines for organic production, but relies on individual states to implement the certification program. For large states like California, where Gonzales decided to open Leashless, the amount of agriculture is so vast that the state then relies on third parties to certify businesses on behalf of the state.

With that in mind, the state relies on third parties such as the California Certified Organic Farmers (CCOF) and Organic Certifiers to help implement the audit process. These auditors go in and use the standards of the NOP to assess if a brewery is in compliance with the organic specification. If a brewery passes inspection this third party organization tells the state, which in turn runs the certification up the pipeline to the federal program. In California specifically, beer is considered food, meaning when a brewer files to become a certified organic brewery they first need to apply to the California Department of Public Health to become what’s called a Certified Food Processor and then they need to apply again to become a Certified Organic Food Processor.

It’s easy to see how the process quickly becomes convoluted. On top of all the paperwork and audits required there’s the fees to consider too. A standard organic certification fee from a third-party organization like CCOF can cost around $325 per application.

To complicate matters even further the procedures never really end. Even after receiving official recognized organic certification status from the USDA, breweries can face a surprise audit at any time. If an auditor visits, a certified organic brewery must produce documentation proving the specified number of products going into their beer are in fact organic, meaning brewers like Gonzales will need to share his beer recipes showing the origin of every ingredient he’s using.

“We actually have an auditor that works two blocks away [from the brewery]. He can walk over unannounced anytime,” explains Gonzales.

Beyond the laborious certification process, Gonzales notes several other specific challenges to maintain his certified organic certification.

What are the Challenges with Organic Brewing?

Although from an outsider perspective brewing, organically may seem simple, it is anything but. Challenges arise at all levels including the convoluted certification process, scarcity, and high cost of ingredients, and that’s just the start.

Brewing with certified organic ingredients means that Gonzales has a smaller pool of suppliers to work with.

According to the USDA in 2016 (the most recent study available) farmers harvested 50,857 acres of hops in the U.S. and of those only an estimated 674 acres (just 37 farms) were organic, meaning less than .01 percent of American farmland is used for organic hops. According to Bart Watson, Chief Economist at the Brewers Association, an organization working to promote and protect small and independent American brewers, hops are more susceptible to specific diseases, which can most easily be avoided with chemical treatments.

In fact, when the USDA first wrote the guidelines for organic production they left organic hops out of the qualification process altogether. There simply weren’t enough available. It wasn’t until 2013 that The National Organics Standards Board (NOSB) required that all beers labeled organic also contain organic hops.

Similarly, in 2016, only 51,254 of 2,565,000 harvested acres of barley were organic, amounting to only .02 percent of all barley crops according to the USDA.

And yeast? Well, Gonzales says there is only one provider of organic yeast in the country, Imperial Organic Yeast.

All this means that if Gonzales is short just one bag of grain he can’t simply go down the street to his friends at another brewery and ask to borrow some. He needs to reorder from one of only a handful of the right suppliers.

Additionally, because of the scarcity of ingredients, the price of organic hops, malt, and yeast is also higher. For smaller craft brewers, Gonzales estimates that he pays two to three times more for organic hops and sometimes up to 35 percent more for organic grains. And, the high cost of ingredients trickles down into Gonzales’ bottom line, forcing him to sell his beer at a higher price point. In turn, his beer can be harder to sell to the consumer and move off the shelf. Such is the life of organic breweries.

Despite the tedious certification processes and higher costs, ultimately Gonzales actually sees these strict standards as a positive. “There is no denying the accountability and legitimacy of the USDA organic logo,” shares Gonzales. “I can appreciate the challenges with organic certification because it demonstrates accountability. I hold myself accountable for my actions.”

When Gonzales first started Leashless he made a decision to stay true to his roots and to his beliefs to help the environment. By following all of these rigorous standards Gonzales proves his dedication to his craft.

Why Brew Organic Beer?

Let’s review. Brewing organically is more expensive, the ingredients are harder to find, and it’s more laborious. Which begs the million-dollar question: Why brew organically? Why add more costs and headaches to an already demanding business if you don’t need to?

To Gonzales the choice is easy. Brewing organically is not just a statement, but also a decision to create tangible change for the environment.

As a long-time surfer and lover of the ocean, Gonzales’ commitment on land is clear. “We’re trying to use beer as a vehicle to open peoples’ consciousness to make decisions around the environment on a basic fundamental level,” says Gonzales. According to the Rodale Institute, organic agriculture uses up to 30 percent less water and 40-45 percent less carbon. “If we want to take care of our home and our community we have to start on land. It’s insane how easily we could possibly shift the climate conversation.”

Gonzales carries his ethos through the brewery, making sure the taproom is styrofoam- and smoke-free. His basic principles often meant that inquiring food trucks wouldn’t call him back once they learned Leashless was Stryfrofoam-free. For those that do smoke in a designated area away from the taproom, Gonzales partnered with the Surfrider Foundation, an organization dedicated to the protection and enjoyment of the world’s beaches, to create cigarette butt recycling cans. Any butts put in the bins are collected once a month and recycled instead of ending up in the ocean.

From day one Leashless has used beer to be an environmental steward.

As if all of these accomplishments weren’t praise enough, Leashless has managed to hit the dynamic duo – not only is Gonzales adhering to strict organic standards that protect the environment, but he is also making some damn fine tasty organic beers.

Organic Beer Tastes Good

A perception exists in the beer community that organic beer tastes worse than conventional beer.

Let’s put that myth to rest right now. At least at Leashless that just isn’t true.

The time and dedication that Gonzales puts into his sustainable message can also be tasted in his beer. His tap list runs the gamut from an Island-style Belgian chocolate stout aged on coconut and cacao and Hidden Notes Belgian Dark Strong Ale to the F-Bomb Juicy Pale Ale and aforementioned Foamball Hazy IPA. Seems like using ingredients from organic farms hasn’t restricted Gonzales’ creativity.

leashless brewing organic foamball hazy ipa

We found Foamball to be a set of smooth waves of super juicy citrus from the organic El Dorado hops, cresting with high notes of mangos and reach. Some might say drinking Foamball was like riding that perfect spine-tingling swell at sunset in the Pacific Ocean.

The Bottom Line

For now, Gonzales will continue to spread his message to the craft beer community one glass of certified organic beer at a time.

“We’re using beer as a force for good,” says Gonzales. “If you’re going to drink you should have fun. Life is all about celebrating. Whether you had a killer week or a shitty week sitting at a bar, drinking a beer, talking to people, listening to music, but doing it all with organic beer in your hand, that’s the huge win.”

This is a paid, sponsored post presented by Leashless Brewing.

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Filed Under: People

Athletic Brewing Co. Is Making Non-Alcoholic Craft Beer Cool in 2021

January 12, 2021 by Ben Butler

Athletic Brewing Co. makes non-alcoholic beer with a portfolio that encompasses styles ranging from coffee stout-inspired collabs to hazy IPAs. The Connecticut-based brewery has outgrown their 10,000-barrel space in just two years and has recently purchased a former Ballast Point facility, in San Diego, to add capacity and meet a growing demand. When a brewery scales five times since their launch–which, by the way, was less than two years ago–you know they are doing something right.

And as more drinkers participate in wellness trends such as Dry January, Athletic is creating award-winning craft non-alcoholic options like no other. We spoke to Founder & CEO Bill Shufelt and Co-Founder & Head Brewer John Walker about shifts and opportunities in this growing space.

Is Non-Alcoholic Beer Popular Among Craft Beer Drinkers?

Samer Khudairi: Do you think there is an attitude from craft beer drinkers that is dismissive of non-alcoholic beer?

Bill Shufelt: There are the decades-old Prohibition-era stigmas. Plus, a previous, well-earned reputation for not taking care of quality, and ingredient selection, and not making exciting things.

I think the craft beer world is so great at making great thoughtful beers of a wide variety, that go well with a wide range of food, and all sorts of different occasions. And people can be proud of it, and talk about it, and they are artisanal and great. Non-alcoholic beer was always something that was made with rice and corn, and made with zero thought, zero innovation, and zero marketing. It was almost shunned to promote along with their other products.

We wanted to break out of that cycle and make it something people were super excited about. We use almost all organic malts, a great blend of hops, and I also think that there has never been anyone else as talented as John and our brewing team focusing on it.

athletic brewing's founders Bill and John

John Walker: I don’t know if I have experienced the craft community shunning it. I think they didn’t know what was possible. That is more of a testament to the foresight Bill had and the background of investors that definitely believed in it.

SK: Non-alcoholic beer is unique in that it is also regarded as a food product. What’s it like to brew food?

JW: A lot of focus has to be paid attention from a food safety standpoint. There is a craft brewing part. And an equally large portion of our business is dedicated to food safety, quality, and shelf stability. Pasteurization is key. And not just any pasteurization, it’s got to be tunnel [pasteurization]. You’re completing the process in the finished package which ensures safety and stability for our consumers, especially the sensitive populations that we often serve.

SK: What innovations have been made in the non-alcoholic space? How has Athletic Brewing pushed it forward?

BS: In general, a large part of our frustration is that people are looking for really easy answers to non-alcoholic beer. It seems like a marketing and sales idea, and then they go to the brewing team at the eleventh hour to let them know they need a beer to launch as soon as possible.

It just takes more time, and research, and thought. It’s not just tough to make, but the quality and food safety is very tough. We’re seeing a lot of companies skip very important steps which makes us very nervous about the future growth of the category.

Like, if a non-alcoholic beer isn’t great, and there is a number of new disappointing products out there, then people are going to try one, and go back to not drinking non-alcoholic beer.

Also, there is real food safety risk. Tunnel pasteurization is absolutely necessary. There are only a few tunnel pasteurizers in the country. Quality shortcuts are worrisome. Everyone is looking for the next Magic Bullet-machine. It’s lazy. But it also could be dangerous since you are dealing with very sensitive populations. There is a reason it is regulated. We have invested a ton in our food safety and quality.

Is Non-Alcoholic Beer Healthy?

non alcoholic beer from athletic brewing co

SK: Low-calorie beer has become more popular over the past few years. How does a brand like Athletic Brewing fit into that space? Does that play into more of the marketing or the actual brewing process?

JW: Most of it is by design. We are hoping to make an approachable low-calorie beverage that anybody and everybody would enjoy and see the benefit of. A lot of it is by design, but some of it comes from the brewing practice. There are a lot of calories that come from alcohol alone, so not having that, strips out a huge portion of calories that you would get in a normal beer.

BS: The general rule of thumb is 20 calories per 1% alcohol. So if you take out 5% alcohol, you are saving 100 calories. A lot of calories in beer come from empty alcohol calories. Our calories are almost exclusively from organic grains, so it’s really hearty wholesome goodness in there.

SK: Where do you find inspiration? You have recently collabed with other craft breweries. Do you look to craft beer, other craft beverages for inspiration?

BS: I think there is inspiration on the product side, and the company and impact side. The biggest driver at the company level is to positively impact the health, happiness, and activity of tens of millions of Americans. And by extension their communities and environment.

We donated over $300,000 to environmental causes last year and over $500,000 as a company, as a whole. We’re planning to donate over $1 million in 2021. That impact on people’s health and their communities is what really gets us out of bed in the morning. On the product side, there are a lot of people John and I look up to. There is no shortage of awesome people who have come before us in the craft beer world that we respect.

JW: I look to the companies that built the best and most consistent quality programs in the country. Sierra Nevada, New Belgium, Stone–they were all pioneers of the category.

Aside from that, our own team has really taken a passion for this space. Our process is so unique that we are able to diversify our portfolio every single week. The whole team can do R&D projects just like any craft brewer would. In a pub, you might see twelve different varieties of beer. We can do that now. And that didn’t exist before, so it’s like a playground for brewers that never knew.

SK: The ability to maintain that quality while expanding is important. Recently, an Athletic Brewing Europe Instagram page was created, are you planning to grow and distribute internationally?

BS: There is a lot of interest from Europe and other parts of the world. The brewing team did win a lot of awards at the World Beer Awards and The International Beer Challenge this year. Our Free Way Hazy IPA won an award in that, and there has definitely been a pull having received these awards. We launched throughout Canada on January 1st. And we will be available throughout Europe starting fairly soon.

Dry January, Athletic Brewing Co., and Non-Alcoholic Beer

SK: Interest and attention to Dry January also seems to be growing. How is that being received at Athletic Brewing?

BS: Our website traffic has been going up 90% month-over-month. As a company, we grew over 500% last year. It has been super challenging in many ways, but our team has been working very hard. Even when our team has been taken off the road [working from home] for extended periods of time, including now. This has been the third prolonged stretch that our team has been at home this year. Everyone has been crushing it and laying the foundation of bricks for the future. We are excited for the year ahead and we were able to keep our full team on board this year, so we are really proud of that as well.

SK: John, did you ever think you’d be brewing non-alcoholic beer?

JW: When I first met Bill I saw all the thought that had gone into Athletic. And being in craft beer for so long, appreciating and understanding of the innovation that goes on within that segment already, and then hearing the vision and mission that he had, all while being a young father and wanting to do better and be healthier and be active and present — it all made perfect sense. I wouldn’t have mapped it well enough to find it myself, I don’t think. But Bill wrapped it up nicely for me.

BW: This was not a common reception to this idea in 2017. John was about the 200th person I spoke to. And I was like, “Wait, wait, wait, please don’t hang up. Can you give me five minutes, and please don’t say ‘no’ until Monday.”

[Both laugh]

JW: At the end of the day you want to be creative. If you get to create something that doesn’t exist, that’s super hard. What a challenge. But what an opportunity! I don’t see myself ever going back.

What’s the future of Athletic Brewing and non-alcoholic beer?

SK: Any exciting projects you are looking forward to next year?

JW: We have some cool collaborations coming up both in craft beer and within the food space. The Boulevard collaboration was an awesome opportunity. They are super reputable and to be able to work with them and Steven Pauwels was incredible.

SK: Anything else you may want to add?

BS: It’s been so much fun to bring this new complementary channel to the craft beer world. It really just gives a lot of people an entryway into the craft beer world. And more nights of the week that craft beer can be drunk. And we’re really just having fun with it.

JW: Beer, and drinking a beer together, is a cultural event that seems like many people may have been missing out on. It could have been water, who knows. But if people are able to share a beer that we made, and we are able to bring people together that couldn’t have otherwise, that really means a lot to me.

Interested in learning more about non-alcoholic beers? We put together a list of our 10 favorites here.

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Filed Under: People

The Best Non-Alcoholic Beers to Drink in 2021

January 11, 2021 by Ben Butler

I’ve been skeptical of non-alcoholic beer ever since I mistakenly purchased one at a soccer game in Amsterdam. Frankly, I didn’t enjoy it. That being said, I think my skepticism was linked to the fact that the only non-alcoholic options I’ve had were mass-market products. Over the last few years, there has been a steady surge of non-alcoholic craft beers. Low in alcohol but high in flavor, these non-alcoholic beer options have won over even the most avid craft beer drinkers.

So, why non-alcoholic beer? Whether folks are participating in Dry January, taking a break from alcohol for athletic purposes, or simply want to avoid a hangover, there are plenty of reasons why someone might want a non-alcoholic beer. But quality is key. In any non-alcoholic beer, it’s important to have a beverage that recreates the complex flavors and taste of your favorite craft beer — just minus the alcohol. And luckily, the modern beverage scene offers some incredible non-alcoholic options.

What is Non-Alcoholic Beer?

Non-alcoholic (NA) or low-alcoholic beer is exactly what it sounds like: beer without the alcohol, or with a low or even minimal percentage of alcohol. While some of the breweries listed below have their own proprietary methods for making NA beer, it typically begins as alcoholic beer, but it’s then de-alcoholized.

What does this process look like? Some operations heat uncarbonated beer to its boiling point and allowing the alcohol to evaporate. Alternately, other brewers decrease the pressure of an uncarbonated beer, allowing the alcohol to boil at room temperature.

rescue club brewing ipa cans

Photo courtesy of Rescue Club Brewing Co.

No matter what method one chooses, the end result is — ideally — a product that tastes like beer without the alcohol content. And while many packaged non-alcoholic beers state that there could be trace amounts of alcohol, anything under 0.5% ABV is considered non-alcoholic.

Is Non-Alcoholic Beer Popular?

brewdog nanny state

Photo courtesy of Robb McCormick for BrewDog

As mentioned above, non-alcoholic beer has taken off in Europe in many stadiums due to alcohol restrictions. Naturally, that has spread beyond the world of sports, and non-alcoholic beer sales have risen throughout Europe. At the time of writing, Spain is one of the leading consumers of NA beer.

Elsewhere, non-alcoholic beer has reportedly taken off among Muslim consumers. In fact, the Middle East accounts for a third of non-alcoholic beer sales worldwide.

In the United States, craft non-alcoholic beer has grown in popularity over the past two years. Originally, non-alcoholic beer was a by-product of the Prohibition era, with breweries forced to produce beer under 0.5% ABV. However, the recent surge in global popularity means the category has once again started to grow.

The Best Non-Alcoholic Craft Beers

We’ve rounded up a few of the best non-alcoholic craft beer options currently available in the United States. They’re presented in no particular order except for Athletic Brewing. In our opinion, Athletic Brewing produces some of the best non-alcoholic beers around.

Run Wild

Athletic Brewing Co. — Stratford, CT

Photo courtesy of Athletic Brewing Co.

Non-Alcoholic IPA — At this point, Athletic Brewing Co. is essentially synonymous with non-alcoholic beer. The Stratford, CT-based brewery takes NA beer production just as seriously as any brewer crafting “regular” beer. Athletic has even perfected its own proprietary de-alcoholization process. The result? A product that tastes just as good — and sometimes even better — than its alcoholic counterparts.

True to the name, many of Athletic Brewing’s early customers turned to the brand because they wanted a healthier alternative to alcoholic beers. In fact, I believe I first heard about the brewery from Ben Pratt, the co-owner of NYC craft beer bar As Is, who gave up booze while training for a marathon. His enthusiasm for Athletic convinced me it was worth trying.

And he was right! Athletic has nailed NA beer that doesn’t taste like something is “missing.” It’s flavorful and dynamic, unlike some mass-market competitors whose non-alcoholic beer tastes hollow in comparison.

We don’t think you’d go wrong with any of Athletic’s offerings but Run Wild is a great introduction to the brewery. The balanced malt bill and vibrant hop profile make it taste like your favorite East Coast IPA.

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IPA

Rescue Club Brewing Co. — Burlington, VT

Photo courtesy of Athletic Brewing Co.

Non-Alcoholic IPA — The latest craft brewery to enter the non-alcoholic beer market is Burlington’s Zero Gravity. Rescue Club Brewing Co. is a joint effort from Zero Gravity and renowned cider maker Citizen Cider. To kick off Rescue Club, they’ve led with a full-bodied yet approachable IPA. Featuring Citra and Motueka hops, drinkers should expect steady waves of tropical fruit and juicy citrus.

We’ve long been fans of both Zero Gravity and Citizen Cider. And this collaborative project makes a lot of sense. As more consumers begin to experiment with the NA beer category, Rescue Club has framed itself as the ideal solution for drinking in the great outdoors.

While both brands will continue producing alcoholic products, Rescue Club can slot into the “time and place” when alcohol might not be appropriate. That could be scaling the side of cliff, on a lengthy hike, or our on the open water. Like Athletic Brewing, Rescue Club states that they’ve developed a proprietary method for de-alcoholization. So you’ll have to get your hands on some Rescue Club to see what it’s all about.

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Nah

Bauhaus Brew Labs — Minneapolis, MN

Photo courtesy of Bauhaus Brew Labs

Non-Alcoholic Helles — This humorously titled NA Helles lager from Bauhaus Brew Labs used to be a taproom exclusive offering. But, the Minneapolis brewery saw room for potential so Nah hit the brewery’s wider distribution network. Customers have noted that Nah holds up just fine in comparison to the brewery’s alcoholic options, with a refreshing freshly baked bread flavor with notes of berries and citrus.

Nah’s roots are personal. When Bauhaus Brews Labs’ COO was diagnosed with acute pancreatitis, he began researching non-alcoholic beer production. He realized that Bauhaus could produce high-quality NA beer and ultimately saw out his vision with Nah.

Years later, the brewery even makes an Amber Ale variant of Nah. The beer is still a seasonal offering but as the category continues to grow in popularity we’re sure it’ll pop up on more shelves.

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Intentional IPA

WellBeing Brewing — Maryland Heights, MO

Photo courtesy of WellBeing Brewing

Non-Alcoholic IPA — Like the aforementioned Athletic Brewing, WellBeing Brewing exclusively produces non-alcoholic beer. As someone who considered themselves “non-alcoholic,” founder Jeff Stevens sought to craft a product that folks could still enjoy socially. Thus, WellBeing was born.

The Missouri brewery produces a variety of non-alcoholic offerings but Intentional IPA is among their best. Featuring Citra and Mosaic hops, Intentional offers a hearty bitter punch that’s softened by some aromatic peach and orange juice notes. You really can’t go wrong with WellBeing’s lineup but we recommend kicking it off with Intentional IPA.

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Special Effects

Brooklyn Brewery — Brooklyn, NY

Photo courtesy of Brooklyn Brewery

Non-Alcoholic Hoppy Amber — A few years back, Brooklyn Brewery entered the non-alcoholic game with Special Effects, an NA hoppy amber lager. Owing to a round of dry-hopping, the final product has prominent hop characteristics with grapefruit and lemon zest leading the way.

Special Effects is available in cans and bottles in the US and has also been made available throughout Europe. Brooklyn Brewery has offered some pairing notes for the beer including hot wings, spinach salad, and BLTs. The original Special Effects has grown so much in popularity that the brewery even debuted a non-alcoholic IPA version, also available in the US, and will debut the product around the world this year.

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Blonde Voyage

Barrel Brothers Brewing Co. — Windsor, CA

Photo courtesy of Barrel Brothers Brewing Co.

Non-Alcoholic Blonde Ale — For years, California’s Barrel Brothers Brewing Co. has been experimenting with non-alcoholic beer. But it was only recently that the Windsor brewery released two NA options–a hazy IPA and a blonde ale. But, instead of creating a completely different brand, Barrel Brothers simply re-brewed non-alcoholic versions of existing beers.

Blonde Voyage is a non-alcoholic version of the brewery’s beloved blonde ale. And, it tastes just as balanced and refreshing as the original. Just minus the alcohol.

Barrel Brothers is continuing its experimentation in the non-alcoholic world by working with a local cannabis company on THC-infused non-alcoholic beers. More on that at a later date.

The bottom line is that Barrel Brothers is eager to continue working in the non-alcoholic space and is craft beers that are nearly identical to their original alcoholic options.

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Nanny State

BrewDog — Columbus, OH

Photo courtesy of Robb McCormick for BrewDog

Non-Alcoholic Pale Ale — BrewDog’s Nanny State was originally a rebuttal to the uproar over their 18.2% ABV beer. Now, Nanny State is part of a regular lineup of alcohol-free (or “AF) offerings from the Scottish brewery.

Nanny State is heavily hopped, resulting in big citrus and pine notes in the aroma and flavor. It pours a copper-brown with a lively enough head. Ultimately, Nanny State looks and tastes like any other BrewDog beer.

With the opening of its Ohio brewery, BrewDog now produces its slate of non-alcoholic beers here in the States. So, Nanny State, as well as BrewDog’s other NA offerings like Punk AF, Hazy AF, and Wake Up Call, should all be easily accessible.

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Enough Said

Two Roots Brewing Co. — San Diego, CA

Photo courtesy of Two Roots Brewing Co.

Non-Alcoholic Helles Lager — Like a few of the others listed, Two Roots exclusively produces non-alcoholic offerings. To date, they’ve also dabbled in cannabis-infused beverages, but all of their products are NA.

Enough Said is a simply crafted, refreshing non-alcoholic Helles lager with pilsner malt and Hallertau hops. Two Roots earned a gold medal in the non-alcoholic category at the Great American Beer Festival with Enough Said.

The beer is slated to return to distribution in February of this year. We’d recommend sampling any of Two Roots offerings but Enough Said is certainly a good one to kick off your non-alcoholic journey.

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Milkshake IPA

Surreal Brewing Co. — Campbell, CA

Photo courtesy of Surreal Brewing Co.

Non-Alcoholic Milkshake IPA — All of Surreal Brewing Co.’s beers are non-alcoholic. But, unlike some NA breweries, Surreal isn’t afraid to truly experiment in the category. One of their latest offerings is a non-alcoholic milkshake IPA.

The beer has lactose and vanilla resulting in a soft, pillowy texture. The experience is just as you’d expect from a milkshake IPA: sweet, candied fruit and a chewy mouthfeel. Surreal recommends pairing with your favorite dessert or even grilled fish or spicy foods.

Surreal sells out of its beer relatively quickly so if you’re interested in trying this fascinating beer, we recommend doing so now!

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Stout

Partake Brewing — Calgary, AB Canada

Photo courtesy of Partake Brewing

Non-Alcoholic Stout — Although Partake is a Canadian non-alcoholic brewery, plenty of their beers are available in the US. Plus, Partake ships across borders. So, the Calgary-based brewery’s non-alcoholic beers should be pretty easy to find.

Stout is a coffee-forward stout that pours a dark brown color with a tan head. Notes of stone fruit, black coffee, and dark chocolate come through in the aroma and the taste.

While Partake offers a variety of non-alcoholic beers, we wanted to highlight their take on a dark beer. It may not measure up to that insane coconut stout you have in the fridge, but it’s an extremely approachable non-alcoholic stout that’s perfect for the cooler, sober months.

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Unless otherwise noted, all of the products featured on Hop Culture are independently chosen by our editorial team. However, Hop Culture may earn a commission from purchases made through affiliate links on the site.

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Filed Under: Beer

What Is Dry January? And Should I Participate?

January 11, 2021 by Ben Butler

Historically, the month of January has been one of renewal and reflection. As we head into a new year, we take stock of the last one and assess whether or not we need to change. For many, this involves losing weight, learning a new language, or finding a hobby. But the truly impressive among us commit to Dry January, an increasingly-popular tradition that involves abstaining from alcohol for an entire month.

Frankly, the logic is there. After weeks of drinking through the winter holidays and New Year celebrations, a cooling-off period might be required. But while the idea of fasting or abstinence isn’t exactly new, the specific Dry January practice is only a decade or so old.

So what’s all the fuss about Dry January? Why is everyone drinking non-alcoholic beer? And is it something you want to try? Ultimately, it’s your decision, but we hope to help with a little more research into this yearly sobriety challenge.

What Is Dry January?

The current Dry January campaign appears to have started in the U.K. in 2013, when researchers from the Institute for Liver and Digestive Health at the University College London Medical School investigated the impact of a month-long stint of sobriety. And although this seems to be the genesis of the modern campaign around Dry January, the writer John Ore had coined the godawful term “Drynuary” as early as 2006, as he attempted his own month without alcohol. There’s even evidence suggesting that Finland had instituted a “Sober January” as part of a propaganda campaign during WWII.

The premise of the modern Dry January campaign is simple. From January 1st to January 31st, one refrains from consuming alcohol. That’s it.

non alcoholic ipa from rescue club brewing co

A non-alcoholic ber from Rescue Club Brewing Co.

Photo courtesy of Rescue Club Brewing Co.

Why would one subject themselves to such torture? Most practitioners cite the physical health benefits, but we’ve also heard folks reference financial benefits. Still, others see Dry January as a challenge to overcome, or a reminder to stay active and watch one’s health, in general.

“The first time I participated in Dry January, the reasoning was two-fold,” shares Cory Smith, a prominent beer writer and photographer. “I wanted to abstain for a month as an exercise in discipline. And additionally, as a runner, I wanted to see if not drinking had any effect on my running.”

What Are the Health Benefits of Dry January?

One of the main reasons folks participate in Dry January is for the purported health benefits. Since we’re not health professionals, we suggest consulting your physician concerning any long-term health concerns related to alcohol. However, research suggests there could be significant benefits in taking a month-long hiatus from drinking alcohol.

“If someone is feeling concerned that their alcohol consumption might be a problem, it is a wonderful place to start gaining control again,” shares Kristine Baker, who runs the company Women’s Craft Beer Collective. “And there are many support groups via the Dry January movement with a wealth of great information.”

In the short term, many folks report improved sleep quality, higher energy, and reduced anxiety. The longer-term benefits are harder to track after only a month, but there’s potential for improved liver health and reduced blood pressure. And, for those with a weight loss goal, cutting out alcohol will certainly help.

Additionally, anecdotal evidence suggests that Dry January has a positive effect on one’s health. Says Smith, who participated in Dry January to see if it would affect his exercise routine, “I ran more, totaling my most miles-in-a-month to date. Additionally, I felt more inclined to run, especially on weekends, when perhaps you pour a little more liberally or open “just one more beer” which often is not just one more… There was certainly something to waking up every day with zero negative effects and seeing how that positively affected my desire to get out and be active.”

Certainly, there’s cause to be skeptical of gimmicky health fads or challenges. However, the idea of fasting (and Dry January is a type of fast) has the potential for serious benefits. In fact, historically, fasting was a regular part of life. Fasting was tied to many religious observances (e.g. Lent, Ramadan, and Yom Kippur), and it offered a physical and mental reset. Our bodies could reach equilibrium if we pigged out around the winter holidays and then fasted in the spring (Christmas and Lent, for example). So, for a casual to moderate drinker, perhaps a month of sobriety could offer the body a chance to rest.

Are There Dangers To Dry January?

While Dry January can be a positive experience for many people, others cite drawbacks. For instance, many folks in the craft beverage community have raised the concern of Dry January’s economic burden on producers. If customers suddenly stop purchasing beer, wine, and/or spirits for an entire month, these businesses could truly struggle. Especially in the chaos of COVID-19, it feels particularly vital to support these small businesses.

dry january craft beer problem

Instagram user @raisingthebarstool shares their thoughts on Dry January

Photo courtesy of @raisingthebarstool

“When you’re a supporter of your local spots, it feels a bit like letting them down to some degree,” Smith notes. “In years past, I’ve not thought too much about it as I’m only one consumer and can only have so much financial impact. But, I also realize that collectively, as more people participate, that decrease in sales can be profound.”

Baker echoes these points, “In the beer industry, January has always been the month we dread the most. Breweries make less money, move less beer, and beer servers tips are greatly reduced. And as Dry January has gained traction over the years, it has been even more noticeable.”

But, as many have pointed out, there’s more than one way to support your favorite local brewery or winery. Gift cards and merchandise are a great way to spend money now and maybe even be able to reap the rewards in the future. Plus, plenty of these bottleshops, bars, and producers have non-alcoholic offerings. So, if the temptation isn’t overwhelming, picking up a non-alcoholic beer or CBD seltzer is a perfectly reasonable alternative.

The Bottom Line

bottle of water for dry january

Ultimately, you should be the final judge of whether or not you participate in Dry January. And, like most decisions, some careful consideration should go into it. Maybe plan ahead to purchase a few gift cards that you can cash in after the month. Or connect with a friend who is also participating for shared motivation. Find a beer or wine alternative like kombucha or sparkling water that you can use to stock your fridge.

Alternatively, Baker has participated in Dry January though she notes that her adherence isn’t necessarily strict. “I have participated in years past, but having a beer Instagram account has been what has prevented me from entirely abstaining,” Baker says. “This year won’t be any different, however exactly a year ago I tried Vegan January, and am still enjoying that! I do eat some fish from time to time, but I have learned so much about food from that decision.”

Even if you don’t fully participate in a month of sobriety, a limited version of Dry January could be a good opportunity to take stock of your consumption. Track your spending habits, how much you’re consuming, and where you make your purchases. Maybe shift from the chain retail store to a local shop or producer. Experiment beyond the beer you normally consume and find other craft producers in your area.

Or, as Cory Smith shares, maybe test out another food-based challenge. “Typically, I’ve done both dry and vegan simultaneously in January,” Smith says. “Both, again, just for discipline. I’m predominantly vegetarian (though I do make room for cheating) to begin with, so vegan is just a slight step further… it opens me up to new recipes and food items I might otherwise miss.”

So even if you aren’t fully embracing the month of alcohol abstinence, Dry January can be productive. As Kristine Baker explains, “I love the concept of Dry January as a way to fine-tune my diet and exercise routine, and get my alcohol consumption at a reasonable level.”

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Filed Under: Culture

The 10 Best Breweries to Watch in 2021

January 5, 2021 by Ben Butler

With 2020 firmly in the rearview, it’s time to focus on 2021. A couple of weeks back we shared both a few of our favorite breweries of the year and several of the best newly opened breweries. Those lists compiled breweries that managed to make the most of the chaotic year by producing creative and innovative beers and centering on community work.

Now, we turn our attention to the possibility of the new year. This annual article aims to shine a light on the breweries that either plan to open in 2021, opened late in 2020, or have been open for quite some time but are just now hitting their stride.

Below are ten of the craft breweries we’re most excited to watch in the new year. These breweries are new to the scene or are expected to ramp things up in a big way. We know there are many more breweries slated to open in 2021, so if you have any recommendations for us to check out in the new year, give us a shout! Breweries are listed in alphabetical order.

The Best Hidden Gem Breweries of 2021

Amalgam Brewing

Denver, CO

amalgam and westbound & Down imperial stout
 

How does a brewery that made our list of the best beers of 2017, and then a list of under-the-radar breweries in Colorado in 2019, continue to stay a hidden gem? Just ask Amalgam’s co-founders Eric Schmidt and Phil Joyce.

Amalgam Brewing remains as elusive as ever. The small brewing project has been a quiet yet powerful player in Colorado’s greater craft beer scene. The brewery is one of the top-rated breweries in the country on Untappd and consistently produces beers beloved by critics and consumers. But, securing some of that precious beer is still a challenging task. Co-founders Schmidt and Joyce also work at fellow Colorado hotspot Westbound & Down so Amalgam is still a side project.

But, heading into the new year, Schmidt and Joyce released a trio of stunning stouts under the Amalgam label and we’re expecting the Amalgam duo to pick up the pace in 2021. Part of the magic of Amalgam is its scarcity and we’re enamored with the “brewer doing whatever they’re excited about” side project model. Amalgam might not become a household name in the new year, but we’re excited to see the small Denver brewery continue to grow and develop in 2021.

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Corporate Ladder Brewing Co.

Palmetto, FL

Photo courtesy of Corporate Ladder Brewing Co.

Big things are happening in Florida’s beer scene. Although the Sunshine State has earned its fair share of derision, there are some truly exciting craft breweries making a name for themselves. Last year, we declared Tripping Animals as the hottest craft brewery in Florida, but they may have competition for themselves. Odd Breed and Unseen Creatures produce some stunningly balanced and evocative sour beers, Calusa, Civil Society, and Hidden Spring are brewing “ISO”-worthy hazy IPAs, and J. Wakefield, 3 Sons, Angry Chair, and Cycle have cornered the market for pastry stouts. The point: There are some nationally-recognized breweries in Florida.

But, we’re keeping an eye on newcomer Corporate Ladder in 2021. The Palmetto, Florida brewery hit the ground running with a wildly diverse lineup of beer. Take a look at their taplist and you’ll see a Table Beer beside a pastry kettle sour beside a Schwarzbier beside a double hazy IPA. Now, we haven’t had a chance to try every single beer, but we have been thoroughly impressed by Corporate Ladder’s latest offerings. Beyond just making exciting beers for the sake of hype and Instagram beer fame, Corporate Ladder is making fun beer. There’s a sense of joy with their beer. And, that’s something worth seeking out in 2021.

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Elsewhere Brewing

Atlanta, GA

Photo courtesy of Elsewhere Brewing

If Atlanta wasn’t already on your list of future craft beer destinations, I recommend updating that list. Halfway Crooks tops our list as one of the best breweries in the city, but Monday Night, Wild Heaven, and Orpheus are some stellar options too. Plus, Sceptre, Good Word, and Arches are a short drive away.

Elsewhere Brewing is the latest to hit Atlanta’s scene. Like Halfway Crooks, Elsewhere has led with eye-catching design and soft, approachable beers. Moreover, the Argentine-inspired food is a significant upgrade from your standard pub fare. But, the reason Elsewhere makes this list is in its cohesion. The disparate parts–great merch, good beer, tasty food–unite with intentionality and warmth. The brewery is inviting and charming, with lively plants filling every nook and cranny.

We’ve long been praising breweries for intentional design and beautiful communal spaces. Elsewhere has followed in the footsteps of Threes, Humble Sea, Hudson Valley, and others by creating a visual identity that is all their own.

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The Good Society Brewery & Public House

Seattle, WA

Photo courtesy of The Good Society Brewery & Public House

While we’re on the topic of intentional gathering spaces, The Good Society Brewery & Public House could serve as a model example for being a community space. The Good Society earned the Small Brewpub Award for 2020 at the Great American Beer Festival in recognition not only for the beer they craft, but also the work they do in their community.

In fact, The Good Society opened with the mission to select an annual local charitable partner and support them through cash donations and promotion on the brewery’s website and in the taproom. Even during the pandemic, The Good Society managed to raise over $5,000 in donations for the West Seattle Food Bank and Social Justice Fund NW.

We’re excited to follow The Good Society’s mission in the new year and as folks can begin to once again gather in groups, we’re sure The Good Society will be a welcome community hub in the Emerald City.

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Junkyard Brewing Co.

Moorhead, MN

 

While the coasts have typically dominated the last couple years of craft beer discourse, there’s been a renewed focus on less typical destinations. Brooklyn, LA, and New England have been key locales for all things hazy, pastry, and fruited. But, folks like Tripping Animals in Florida, Weathered Souls in Texas, and 450 North in Indiana have taken social media by storm over the last year and change.

If you’re looking for the next frontier in craft beer it might be on the border between North Dakota and Minnesota. Drekker Brewing Co. and Junkyard Brewing Co. are less than a 3-mile drive apart, and the two Midwest spots are among the most sought after breweries on social media. We’ve chosen to include Junkyard as they were a newer brewery to us but both are trending upward in the esteem of modern craft beer fans.

Junkyard brews hype beer. That isn’t a judgment statement, though. All the signs are there: heavily hopped double IPAs, juicy fruited sours, and pastry stouts. There’s a love for nostalgia and decadence packaged in brightly colored labels and stubby crowlers. The difference is that Junkyard succeeds where others falter. We’ve tried plenty of uninteresting, bog-standard New England IPAs and kettle sours. Junkyard’s are genuinely delicious and a ton of fun. Things aren’t taken seriously; there’s no need to overanalyze a Junkyard beer. Simply crack open one of the 750ml crowlers with a few friends and enjoy the evening.

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Mountains Walking Brewery

Bozeman, MT

mountains walking sweets cherry chocolate
 

Just a hop, skip, and jump away from Moorhead, Montana we land in Bozeman, Montana, the so-called “most livable place.” Here we find Mountains Walking Brewery, one of the breweries we were most excited to discover in 2020.

Mountains Walking isn’t exactly a new operation, but the brewery grew beyond the Bozeman borders winding up on bottle shelves as far-flung as Raleigh, North Carolina. Like many of the other breweries on this list, Mountains Walking has excelled in trendy beers. But, we’ve been thoroughly impressed by some of their “softer” beers like an Italian pilsner and Vienna lager.

Head brewer Lewis McCallister cut his teeth at powerhouses Other Half and Melvin before landing in Mountains Walking. McCallister brings with him a sense of pedigree and true brewing skill, producing beers that could rival any others in the country. If you haven’t already sought out Mountains Walking, we recommend doing so in the new year.

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Necromancer Brewing

Pittsburgh, PA

Photo courtesy of Necromancer Brewing

While most of this list has been established or newly opened breweries, we did want to give a shoutout to a soon-to-open brewery. Necromancer Brewing is one of our most anticipated breweries of 2021. The project has been a long time coming, but they’re anticipating a March 1st open date. In the lead up to their grand opening, Necromancer has already brewed a duo of collabs–one with Dancing Gnome and one with Allegheny City Brewing.

Lauren Hughes, formerly of Penn Brewery, is helming the brewing side while marketing firm Top Hat will handle marketing, branding, and business for the brewery. With these first few collabs, Necromancer has already established a strong visual identity. In fact, the brewery will focus on resurrecting bygone beer styles (hence, the Necromancer name) differentiating itself from some of the other big names in Pittsburgh’s beer scene.

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North Park Beer Co.

San Diego, CA

north park moksa velvet nougat
 

When it comes to learning about new breweries, we’re most likely to follow the advice of brewers we trust. So when the folks at Humble Sea recommended we try North Park Beer Co., we were all ears.

In a city as jam-packed with breweries as San Diego, it’s pretty remarkable that North Park manages to produce some of the most lauded stouts around. We were blown away by the few we tried — the balance of flavors and elegance in presentation reminded us of a few other stellar stout breweries in California. Plus, as it turns out, the team at Good Knife Studio, a design firm led by Humble Sea co-founder Frank Scott Krueger, is handling a brand redesign for the SoCal brewery.

In 2021, we expect North Park to truly come into itself. The quality beer and thoughtful design are there. And, folks are certainly starting to take notice.

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Trace Brewing

Pittsburgh, PA

 

Please pardon the hometown pride as we include two new Pittsburgh breweries on this list. But, we feel that it’s well deserved.

Trace Brewing just opened their doors to the public after waiting nearly a year to finally hit the ground running. And the Bloomfield neighborhood brewery is quickly becoming a hotspot for locals. Unlike many of the other breweries on this list, Trace isn’t focusing on one beer style — or even one category of beer. Among the first things we tried were a saison, pale ale, kettle sour, and hazy IPA.

Trace Brewing will function more like your favorite coffee shop (for the record, they will be brewing coffee too) rather than the hot new brewery with lines around the block. Accessibility and comfort are among the top priorities for this brewery. Not to mention the stunning Mediterranean vibes we got from the space. A small outdoor space captures some perfect lighting around 2 PM and the amphitheater seating and vibrant palm trees create a paradise in the middle of Pittsburgh. Oh and did we forget the koelschip room which can be reserved and includes a table that can mount over the koelschip?

There are so many things to look at when walking into Trace whether it’s the wood-burning stove, art deco chandelier, or the faux stained glass. (The result of graffiti painted over windows–how could we forget about the public graffiti wall on the side of the brewery?) Trace might not make headlines for hype-worthy hazies but we’re all for a cozy local spot with solid beer and even better aesthetics.

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Wild Provisions Beer Project

Boulder, CO

 

Rounding out our list is Wild Provisions Beer Project, a side-project brewery based in Boulder, CO. (If we had a dollar for every amazing side project brewery in Colorado…we’d have a few bucks.) From the team behind 4 Noses Brewing Co., Wild Provisions focuses on foeder-fermented lagers and sours with a dedicated koelschip program.

Wild Provisions has quite a bit of sour beer competition in Colorado. Some of the country’s best breweries reside in The Centennial State. But, we’ve been thoroughly impressed by the first few Wild Provisions beers we’ve tried. There’s a specificity and a sense of place with each one. Plus they happen to taste really good.

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Filed Under: Travel

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