This content was originally published by The Hop Review, a digital magazine that joined the Hop Culture family in March 2020.
This piece was written by Tom White.
In this week’s Hoplinks, a chef/brewer opens a tasting room, West Coast brews make it to Europe, the Cicerone Program aims to swallow your next 6 months, some Scots put some beer in a case, and the Smithsonian wants to hire you to drink beer. Let us know what else went on in the world of beer in the comments.
PILSEN, CHICAGO — Culinary brewer Jared Rouben of Moody Tongue announced he’ll finally be opening a tasting room at their Pilsen brewery. The unique space will offer their four core beers, up to eight experimental brews, and a simple food menu consisting of cake and oysters. Opening dates and hours will be announced this month. [THR Wire]
BERLIN, GERMANY — California brewer Stone announced the first beers from their long awaited Berlin brewery are now rolling off the production line. With beer now available in 17 European countries, Stone has become the first US brewery to independently build, own and operate a brewery in Europe. [THR Wire]
PERTH, SCOTLAND — In a very cool and unique PR stunt, Scottish brewer Innis & Gunn has preserved a bottle of their newest Vintage beer in a time capsule, with an open date of 2116. The brewery thinks the beer will still be drinkable in a hundred years, and we’ll be sure to check back then to see if they’re right. [THR Wire]
WASHINGTON, D.C. — Looking for your next gig in the beer industry? The Smithsonian National Museum of American History is hiring a beer historian. The job looks to focus primarily on the craft side of the biz, pays about 65K annually and requires plenty of travel. If that sounds like your next career, follow the link to find out how to apply. [Washington City Paper]
Photo from Stone Brewing Company, of Stone Brewing Berlin.