Pete Rising in this year\u2019s Best of the Bay Awards By using this website, you agree to our use of cookies. We use cookies to provide you with a great experience and to help our website run effectively. Learn more Green Turtle Brewery and Public House will open next month at 534 Central Avenue A British-style brewery featuring traditional brewing methods and British fare is set to open next month in the space that Cycle Brewing Cycle Brewing will close its taproom sometime this month but will continue to brew beer at its production warehouse at 2135 5th Avenue South Green Turtle Brewery and Public House located at 534 Central Avenue in downtown St will serve classic styles of beer such as IPAs which are traditional British beers brewed using natural fermentation and served via hand pump “It's the freshest beer you can have because it undergoes secondary fermentation in the cask,” said Todd Bearden who is opening Green Turtle Brewery with his wife Cask ale is a living product containing active yeast which causes it to change over time and require fresh consumption so you can have a few without getting too buzzed or feeling too full Using the same seven-barrel brewing system previously operated by Cycle Brewing the team will be able to produce up to four beers at once Cask ales are traditional British beers brewed using natural fermentation and served via hand pump | Craft Beer Scribe Green Turtle will have three cask ales and eight to ten non-cask ales on tap Other offerings will include English pale ales “We will also have seasonal beers such as a Maibock in the spring more refreshing options like a key lime lager in the summer,” said Bearden Green Turtle will feature special cask ales with rotating flavor profiles “We can get really creative with the cask ales we can add fresh hops or fresh fruit directly into the cask,” said Bearden The brewery may also offer beers from Cycle Brewing as well as rare international brews when available A British pasty is a baked pastry traditionally filled with meat and vegetables | BBC Bearden will install a small kitchen at the end of the bar to serve traditional British fare such as pasties (similar to empanadas) we want people to come for the food,” said Todd Green Turtle plans on showing European football and rugby matches alongside local sports Todd and Colleen originally considered opening the brewery in Marathon a nonprofit sea turtle rehabilitation center The name Green Turtle Brewery was inspired by that connection opening a brewery there would have been financially difficult,” Todd explained we started looking for breweries for sale in Florida and found Cycle Brewing.” having visited countless times to see Colleen’s parents The brewery is scheduled to open in June with the following hours: Monday through Thursday from 3 p.m Follow Green Turtle Brewery and Public House on Facebook and Instagram for updates on its soft opening and upcoming offerings Want to be the first to know what’s coming soon to the Sunshine City Sign up to receive the latest news straight to your inbox Contact - Terms of Use - Privacy Policy© 2024 St Edible Monterey Bay 2025—A local legend has reached its endpoint English Ales, a strong candidate for any Mount Rushmore of Monterey Bay craft beer given its pioneering role in the area has sold to a buyer with both compelling beer abilities and local heritage to steward the Marina-based brewery into its next chapter the time to celebrate the change publicly flows this Friday April 11—”happy hour and beyond,” per EA’s IG post—at the timeless neighborhood pub next to English Ale’s brewing facility on Reindollar Avenue in Marina An English Ales tap room closed last October and there are no plans to reopen it A coming-out-party-of-sorts follows when Francis mans the taps at Pacfic Grove’s Good Old Days May 4-5 To say EA founder and longtime brewer Peter Blackwell his wife/business partner Rosemary and daughter/general manager Karen Blackwell-Harrison have earned a day off would err toward understatement Peter been at the craft for nearly 70 years which earns an involuntary “Wow” from me when he says it out loud It’s time that we’re able to sit down and relax—to get up in the morning and wonder what we want to do We’ve never had that opportunity to find out.” He then makes the point that will have local craft fans English Ale’s loyal legion of mug clubbers included “Mark’s a young guy with fresh ideas and energy which was us a while back,” Blackwell says “Overall he will be better for the company than we would be Francis returns to the Monterey Bay Area from Avalon the principal city on Santa Catalina Island where he worked as brewmaster for Catalina Island Brew House Joselyn worked for the city Pacific Grove for eight years.) His area connections run thick: He grew up around Monterey Peninsula before eventually going on to teach social studies and coach volleyball at Greenfield High School in South Monterey County Edible spoke at length with Francis about his vision for EA 2.0 touching on the pub’s mug club and prickly pear-black sage beer in between and kept the linchpins of what the previous brewer did It was fun—and different—being a brewer down there. but what really draws me is the community around English Ales and a small amount of locals who believe in your beer English Ales is an institution around here On English Ales’ strong tap presence around the area We’re maintaining as many accounts as we possibly can and it’s an important part of the business The vision for our growth involves expanded wholesale and improving the spot in Marina including doing events like Good Old Days. but my wife loves being in local government and serving the community Now I serve my community in a different way and that’s a fun part of brewing—describing what makes a beer unique We also have a lot of teachers and school personnel friends so we live vicariously through their stories. On the metaphysical part of brewing beer: You gotta be able to change your taste and flavors the foundational beers aren’t going to disappear and there will be opportunities to add more Look at Alvarado Street or Dust Bowl Brewing: They’re always adding something You gotta enjoy the flexible aspect of life. On straddling traditional and contemporary: The thing is these are English-style beers and right now—on top of more sophisticated beer people—the popularity of seltzers and sours Alvarado nailed it with their Mai Tai PA. and often want to have something totally unique English Ales has beers people know and enjoy and that will persist Our other beers will also acknowledge those roots. On procuring ingredients (with a little bit of creative craziness): Sourcing has an impact—Why choose one hop over another hop What are alternatives to source it elsewhere one beer we had would use black sage foraged while hiking on the island Then we added prickly pear tea from [on-island] cacti made it more “island,” and added another main flavor coming from right there Everybody loved that it was natural in two parts Those are things—maybe it’s sourcing from your community that pushes you in a direction—that makes me more experimental On the mug clubbers: it’s all about the people—and I get to meet all these people who I inherited and am responsible for shepherding More info at englishales.com which is undergoing a renovation of its own Reach him by way of @MontereyMCA on Instagram or mark@ediblemontereybay.com Digital Edition Text Edition our mission is to celebrate the local food cultures of Santa Cruz and that everyone has a right to healthful We think knowing where our food comes from is a powerful thing website and events will inspire readers to get to know and support our local growers EMB is one of 80+ magazines in the award-winning and beloved Edible Communities family We hope you enjoy all that we have to offer WHEATON, Md. – Montgomery Parks’ popular Acoustics and Ales series debuts for the 2025 season on Saturday, March 8, with its annual St. Patrick’s Day-themed celebration at North Four Corners Local Park “We’re excited to kick off this event series at North Four Corners Local Park where the community’s support has made this event so special,” said Michael Coppersmith “Acoustics and Ales has become a local favorite We can’t wait to celebrate with everyone again.” WHAT: Acoustics and Ales WHEN: Saturday WHERE: North Four Corners Local Park Friday, April 4: @ Elm Street Urban Park with Dueling Pianos by Bialeks Music Thursday, May 22: @ Flower Avenue Urban Park with Trio Caliente *In the event of inclement weather, please check our website, Montgomery Parks’ Facebook page or X to confirm if the program is still taking place. Montgomery Parks manages more than 37,000 acres of parkland, consisting of 419 parks. Montgomery Parks is focused on promoting physical activity, social connectivity, and environmental stewardship, especially in diverse and urbanizing areas, with an emphasis on teens, working-age adults, and seniors. Montgomery Parks is a department of The Maryland-National Capital Park and Planning Commission (M-NCPPC), a bi-county agency established in 1927 to steward public land M-NCPPC has been nationally recognized for its high-quality parks and recreation services and is regarded as a national model by other parks systems 2425 Reedie Drive, 12th Floor Wheaton, MD 20902Call Montgomery Parks Customer Service: (301) 495-2595 Farmhouse brewing was once common across much of Europe Here’s what we know about a surprising and little-known rural brewing tradition in northwest Germany Germany isn’t the first place we associate with farmhouse brewing It also appears that farmhouse ales were widespread in northern Germany until World War I except for a pocket in Westphalia; the region’s Folklore Commission reported on the practice in the 1950s if Germany is a surprising place for farmhouse ale then Westphalia—northeast of Köln and Düsseldorf and just east of the Dutch border—should be downright shocking one of the densest concentrations of industry anywhere on Earth—one of the last places on the planet where I would have looked for the survival of ancient farming traditions the custom in Westphalia was to brew the beer in March and drink it for the grain harvest in autumn That should be a familiar story to anyone who knows anything about traditional beers: As you may recall, farms produced saison and bière de garde that way, and it was the same with gammeltøl in Denmark and Lithuanian morčėnas all may have come from similar traditions The Westphalian farmhouse ale is yet another example of a custom that may several of the farmers in Westphalia say their farmhouse ale was not too different from altbier capital of the state known (since 1946) as North Rhine–Westphalia While not within Westphalia’s historical borders Düsseldorf is only about 80 miles from Münster and the farms that were still brewing in the 1950s “altbier” means the same thing as the Danish “gammeltøl”: old beer (or old ale) It may well be that this is the true explanation for why altbier has that name: that it was originally stored over the summer when Düsseldorf’s Schumacher brewery first used the term “altbier” in 1838 it referred to beer that was cellared longer than others the brewers of Westphalia apparently brewed that farmhouse ale only one time per year and the reason is probably that brewing was taxed The farmers had to go to the local customs office and buy the right to brew a certain amount of beer That made the farmhouse ale expensive; even in this relatively developed region the farmers seldom bought any food or drink—instead They would have had to report each brew to the customs office keeping a log of each batch near the brew kettle—presumably so customs officials could do spot checks you’d think they would use a decoction mash but these farmers used a normal infusion mash followed by a long boil of the wort—one source says four hours; another says one to three hours the brewing process is effectively the same as that of Norwegian heimabrygg though: Some farmers boiled the mash but not the wort.) There’s another connection with Scandinavian farmhouse brewing: While the Westphalian farmers added hops to the boil it was also common to add juniper or juniper berries to the kettle particularly in high heaths—but also in pastureland because the animals don’t eat it juniper was probably easy for farmers to find It shouldn’t be a surprise that they used it: In traditional brewing juniper appears to have been the second-most important spice in beer It’s only rarely been used in commercial brewing probably because it would be hard (or expensive) to get enough juniper Some of the Westphalian farmers also added salt like in gose—but the Folklore Commission’s documents say nothing about why One farmer reported getting ale yeast from a nearby brewery and pitching it at 46–50°F (8–10°C) while another was pitching at 77–86°F (25–30°C) It’s not clear what yeast the second farmer was using Some farmers were collecting the yeast that came out of the bunghole of the beer cask so there may have been a hardy Westphalian farmhouse yeast culture If the warmer pitching temperatures were closer to the norm the culture might also have been highly heat-tolerant One source says the taste was different from year to year Perhaps the comparison with altbier is the best hint though these Westphalian farmhouse ales must have gotten much more character from homemade malt and these farmhouse ales appear to have been One was even hopped at a rate of 10 grams per liter of beer—more than 1.3 ounces per gallon The beer appears to have been quite light in strength somewhere around 2.5 to 3.5 percent ABV—probably just as well the laborers would bring wheat rusks to eat and a mug full of beer—probably just a simple stoneware krug with a metal lid The idea was to give them energy to keep going Most farmers apparently brewed this way until World War I and one reason they stopped was that the military confiscated many copper brewing kettles for the war effort Farming also became increasingly mechanized meaning that harvest ale for people working in the fields was less necessary—and having tipsy workers operate farming machinery was not necessarily the best idea brewing continued on many farms until World War II one Folklore Commission source wrote that he’d gone to a farm near Steinfurt because he knew they’d been brewing until quite recently they showed him a customs documents for that same year giving them permission to brew 2,000 liters I’ve heard claims that brewing on some farms continued as late as the 1970s—and they still have a complete brewhouse and made a film of themselves brewing a re-creation of the original farmhouse ale it’s not entirely clear whether they ever stopped brewing did Westphalian farmhouse ale ever die out completely If you scour the villages around Steinfurt You are using an outdated browser. Please upgrade your browser to improve your experience BKS Artisan Ales — dubbed a “little beer heaven” by industry insiders — is bringing its award-winning operation to the Crossroads smaller brewery location near what founders Brian and Mary Rooney see as a downtown tourism market that also is easily accessible to some of their business’ biggest local fans The multi-tenant building at 1701 McGee St. set to be the future home of BKS Artisan Ales; photo by Nikki Overfelt Chifalu Their customers — and other beer enthusiasts who’ve heard of the brand — are people who definitely value quality in craft beer noting their profile often includes people who travel to other breweries sometimes looking for brews similar to what they’ve tasted on the coasts “We make something on par with the coasts,” he said “We see a lot of tourism within the region People will drive in to buy our beer and to visit us.” The new Crossroads spot will have a one barrel fermentation system for experimental beers But all the Brookside beers will be available on tap and in cans BKS’ beers also are offered at about two dozen restaurants and tap rooms in the metro began looking for a space in the Crossroads developer Butch Rigby had a small spot in his redevelopment at 17th and McGee The multi-tenant complex (circa 1908) had long housed car dealerships and then the circulation department for The Kansas City Star Rigby did a top-to-bottom renovation in 2013 and was eager to have the Rooneys in another development who also redeveloped the space in Brookside where the couple first launched BKS Artisan Ales in late 2017 BKS Artisan Ales brewery in Brookside; courtesy photo the aspiring entrepreneurs were living in the Brookside area and wanted their new craft brewery to be within walking distance The neighborhood also was underserved with the nearest breweries several miles away in Waldo or downtown Beer home brew kit would be an ideal present Beer kit as a hobby and it turned into way more than that,” he said They started crafting beer in the basement of their home near the intersection of Rockhill Road and Locust Street and a few years later entered — and won — some regional competitions Brian tossed around the idea of opening a brewery one day Mary had worked in the Kansas Small Business Development Center at the University of Kansas while earning her MBA So she pulled out her laptop and began writing a business plan during their travels It took a year to find the right landlord and Brookside spot — Rigby’s redevelopment at 633 E — and another year for a build-out and a zoning change to allow for the craft brewery From the archives: BKS Artisan Ales takes measured approach with nano-brewery concept The couple were inspired by craft breweries they visited in the Northeast and Chicago operations that sold their beer only in their taprooms to keep quality higher and for “significantly better” margins than going through a distributor which can be a “40 percent reduction in profit margins,” Brian said The Rooneys called their brewery BKS (short for Brookside) Artisan Ales Originally it was just to be a part-time operation while they kept their day jobs — only open to the public for four hours on Saturday with just six taps But the response was overwhelming with lines out the door they left their corporate jobs to expand BKS — growing slowly so they could keep the focus on quality When you are selling beer and you sell good beer you sell a lot,” Rigby said “They just kept growing and growing and growing even though a few customers still think it is a Saturday-only operation taking over nearly all the first floor of the East Brookside building It has a production facility and tasting room with about a dozen of its beers on tap — rotating IPAs BKS Artisan Ales production operation in Brookside; courtesy photo While it began as a 3-barrel brewhouse with three fermentors and one conditioning tank 19 fermentors and seven conditioning tanks the couple expect to max out their production facility at 1,400 barrels to meet demand at both locations Brian oversees production and packaging with three full-time employees Its goal is to “push the boundaries of traditional flavor profiles.” The Rooneys entered the Great American Beer Festival for the first time in 2021 and won a silver medal for their Clouds Double IPA with 195 entries they won a gold medal at the festival for their Rockhill & Locust in the English Mild or Bitter category That beer was named after the intersection near their home They had decided what flavors they wanted to highlight in the beer first Craft & Brewing Magazine put BKS on its list of “The Best 20 Beers in 2023” for its Pivo Project Bohemian-style Pilsner grassy aroma and on the striking hop and malt flavors that melded into ‘chewiness.’ Ultimately it was the quality and refinement of the hop character and the harmony of malt and hop expression that drove its score of 99.” Lifestyle website Thrillist highlighted BKS’ Counter Culture IPA, its biggest seller. Craft Beer & Brewing magazine said BKS was a “Little Beer Heaven” in Kansas City A post shared by BKS Artisan Ales (@bksartisanales) Brian said there were only 5,000 to 6,000 craft breweries across the country when BKS was founded, but now there are nearly 10,000 with many great Kansas City area options. Two of his local favorites include Alma Mader Brewing and KC Bier Co Craft breweries that don’t have a good product can bring down the industry since that might be the first one a customer tries and then vows never again Many younger consumers also are turning to cocktails and seltzer forcing some craft breweries to try to diversify “We take a creative approach and are very quality driven.” The Washington Beer Blog Some images provided in partnership with DepositPhotos.com Copyright © 2025 The Washington Beer Blog First look inside pFriem Family Brewers Milwaukie taproom We tried all of the winter seasonal and holiday ales so you don’t have to One of the best parts about the slower colder months of the year is discovering new winter and holiday seasonals are not any specific style of beer and can run the gamut of colors and comparing winter beers a very difficult task The New School invited fellow beer journalists Jeff Alworth (Beervana blog) New School Beer) to join us for a tasting panel of winter seasonals Gathering up 24 of the latest winter/holiday releases available in distribution in packaged format of cans or bottles we split them up into the three most popular sub-categories of winter warmer ; malt forward All four judges tasted through each category together wrote their own individual tasting notes and rankings and then discussed and debated until agreeing on bronze and gold medal winners in each of three categories Ezra Johnson-Greenough: There is a light molasses and weak coffee and caramel aroma undercut by a whiff of menthol The chewy yet still light body expresses toasted bread and toffee and delicious raisins and dates esters with a light ashy coffee finish and herbal and earthy hops for balance but an underlying papery note diminishes any purely malt derived pleasures and doesn't harmonize with the sweeter elements of the beer I feel like it would come into focus with a little age Neil Ferguson: Classic hop bitterness packs a punch and works well with the heavy dose of caramel malt to lean into that festive toffee flavor This beer is a little sweet and you don’t get much of that fabled “spice” for this year’s edition not bowled over but gotta respect this old-school classic creamy and very clean with a dark and light coffee and creamer flavors that don’t come off sweetly Separating it from other dark lagers is a sharp fermentation that de-emphasizes phenols and keeps the focus on a super easy drinking dark lager with just enough dry bakers cocoa notes Out of all the beers this is one I would drink year-round but doesn’t quite conjure up holiday/winter vibes I am looking for malty aroma belies the character within this session-strength lager with a subtle roastiness and a sweetness at midpalate but give me two pints and ten minutes and I'd get to the warmth Neil Ferguson: Notes of dark chocolate and subtle coffee right up front Sharp little bite to this one that makes it a bit of a departure from a schwarzbier and would be better smoothed out Not exactly a crusher but fun to enjoy a winter season lager Warren Wills: malt on the nose & tongue Ezra Johnson-Greenough: Pours a muddy orange and tan color with a big floral and piney hop nose Abominable is always a cross between an IPA and a malt bomb and this one brings that familiar flavor of candied nuts and peanut brittle flavors before the classic old school hop flavors of burnt grapefruit and piney forest come into play Jeff Alworth: An invitingly sugary nose with hard candy Neil Ferguson: Quintessential PNW interpretation of a winter ale Really fruit-forward on the nose with a strong hop punch.Grapefruit up front that almost entices you into thinking it’s a West Coast IPA meets classic Northwest IPA This beer is always pretty bitter and this year is no different with the malt toned down and even a little tuned out When it comes to grocery store-friendly beers Crux Fermentation Project: Snow Cave Winter Ale Ezra Johnson-Greenough: Not sure what to make of this combination of flavors but a toasted seeded bread flavor with a bit of burnt sugar and a husky scratchy burnt barley finish with very low bitterness but a nicely light but soft and pillowy body and a juicy citrus center Jeff Alworth: Another beer that recalls Northwest winter warmers of yore with dark malts and a bit of piney hopping That hopping suggests spice more than pine on the palate the beer is thin and seems to lack alcohol warmth Neil Ferguson: Crux’s signature weird sweetness is in full swing with this beer that’s also a bit of a dud Everything in this beer is toned down to the point of blandness and generic bitter Kings and Daughters Brewing: Wintering Stout Ezra Johnson-Greenough: A “cozy stout” has the makings of an old school American Stout but with the surprise addition of a heaping of cold and nutty coffee There is a buried toasted cocoa nib and vanilla syrup that hides in the depths giving impressions of a milky mouthfeel giving this a morning iced mocha flavor that only serves as a background note to the bold roastiness Really great if you love morning cold brews with a bolder stout presence Jeff Alworth: I am of two minds with this beer--it's a great coffee stout The coffee is soft and acid-free (cold extraction?) but very strong but that's misleading--it adds just a bit of fullness and sweetness to tie the beer together Neil Ferguson: This hearty stout is a coffee bomb that’s almost overwhelming There's a slight creaminess of lactose that tones down the coffee bitterness this might be one of the most coffee-forward beers you’ll stumble across If you like your beer with a healthy dose of java 🥉Bronze Medal for Malt Forward Winter Ale Ezra Johnson-Greenough: Great example of a spicy but not spiced winter warmer where the rich depth of malts and yeast bring out flavors of raisins and dates followed by an even deeper port wine and coffee dusted boozy milk balls Jeff Alworth: My first impression is emotional more than analytical--it's classic Northwest winter ale Neil Ferguson: Once you forgive them for swapping the Slayer font heavy metal label for something far more boring though a touch more classy you get a classic full-bodied winter ale that hits you with an avalanche of sweet-leaning malt Not much bitterness for this one and almost too much syrupy sweetness to make you want to sip more than one with not a lot of balance in any direction Some people seek these characteristics out in a winter warmer and perhaps my palate is now more adapted to modern styles 🥈Silver Medal for Malt Forward Winter Ale Ezra Johnson-Greenough: I had no idea what to expect from this description less can especially considering Little Beast already has a fairly longstanding official winter seasonal called Folkvangr I couldn’t be more pleased with the results here Although un-spiced as far as I know this has the esters of red fruit and dark berries with a wet woody alcohol warmth that begs to be sipped by a fire on a cold winter night Jeff Alworth: This one is all candied orange in the nose--a Belgiany scent recalling that country's famous bieres de Noel It's got brown bread and gingerbread on the palate along with the orange Neil Ferguson: Big and boozy notes of candied orange on the nose but this strong ale is deceptively light in body The lingering touch of alcohol is truly warming to make for a proper and perhaps dangerously drinkable fireplace sipper Ezra Johnson-Greenough: This one is becoming a new annual favorite after first trying it a couple years ago and is both creamy and spicy with a dry roasted barley balancing notes of spruce Under all of the rich malts and prickly hop flavors is a strong alcohol warmth and a bittersweet berry essence that makes this a delight to drink This “Imperial Ale” defies description but the closest I can come is an American dark strong ale with lots of chocolate and hints of pumpernickel and port wine Neil Ferguson: Spice and pine right on the nose and a gorgeously rich dark color in the pour This year isn’t as impressive as previous editions but it’s nonetheless an exceptional beer and almost in its own category of winter ale Very hoppy but somehow also the right amount of toffee One of the more unique winter ales you’ll find Sierra Nevada Brewing: Celebration Fresh Hop IPA Ezra Johnson-Greenough: In an era of helles blonde light IPAs that focus on tropical Southern Hemisphere grown hop flavors with light bitterness a West Coast IPA like this one proves that chewy malts and bitter citrus and piney hops are still worth celebrating Jeff Alworth: At the risk of excommunication I regret to say that this beer has not aged well but it's a very dated caramel-malt-and-freight-train-bitterness formulation (It is notable that Celebration remains a major touchstone beer referenced by the other winter IPAs we tried.) Neil Ferguson: The fresh hop classification on this beer is widely debated then you are left with a beer that perfectly straddles the line between truly classic and still weirdly relevant Caramel malt sings and works in harmony with the wallop of “fresh” piney C hops there is still a beer that is truly king of the holiday season and defies trends Ezra Johnson-Greenough: Honey sweet malts and ethereal fruity melon notes unexpected in a winter IPA is a fun change of pace here and spicy hops leave a mild bitterness and balanced flavor into a contemporary interpretation of the typically bigger entries into this seasonal sub-category Jeff Alworth: There's some question about whether this qualifies as a winter beer There is a hint of pine in the nose and it does come through more in the palate--making it a little bit Christmassy Neil Ferguson: This beer feels more like a modern West Coast IPA but it also delivers a sturdy malt backbone that lends a sweetness that contrasts with modern styles but still a very solid festive offering if you’re a clear IPA lover looking to humor the idea of a holiday ale Ezra Johnson-Greenough: Takes me back to classic English-style IPAs that prized stodgy brown malts and earthy hops Strong Gale has that quintessential whole grain cereal like chewy malt body with a floral almost tangy cheese-like skunky hop flavor and a surprisingly strong booziness that reminds me of barleywine without going all in Jeff Alworth: The color of some winter warmers They have an almost botanical-like bitterness Neil Ferguson: Hugely bitter up front with a cloying roastiness that hits you like a sneaker wave This feels like a strong ale that was excessively hopped it feels a bit lost at sea when it comes to deciding if it’s a truly an IPA or a strong winter ale I’d wager to bet that a whiskey barrel-aged version of this would be delicious Warren Wills: big malt character for an "IPA." Presents an unusual vegetal character for a Winter Ale Ezra Johnson-Greenough: West Coast IPAs are good Really good ones like this lean on the northwest bounty of hops that give Yippee Ki-PA an orange rind zestiness with a prickly burn of pithy citrus and a pinch of pine But this is just not getting me into that festive holiday spirit that I look for in a winter seasonal I would order a million pints of Yippee Ki-PA and take it out to the most expensive restaurants but I just don’t want to take it home and cozy up with it on a cold winter night the "holiday" element comes in the piney nose but Baerlic has coaxed quite a bit of juiciness out of them and it would surely make you think it’s a lager or a West Coast IPA just in the pour it’s more of a classic piney and dank Northwest IPA You could probably get away with serving this any time of year as it’s a solid straightforward IPA Ezra Johnson-Greenough: If you could mow a Christmas tree like a lawn then this is what it would taste and smell like I am not sure where the spruce ends and the piney hops begin but I will give it a try: Soapy and soggy spruce buds misted with fresh mint and catty hops hide stone fruit esters like decorative cranberries in a Christmas wreath Imagine smoking blunts in a roadside Christmas tree lot all night and then taking a hot shower with a sandalwood soap Jeff Alworth: The principle impression in the nose is alcohol; there's a bit of something indistinctly botanical as well (it's not particularly piney or sprucey) but whether people like it will depend on how much they like spruce Neil Ferguson: Spruce and citrus come together for a true Christmas tree vibe and if you want that feeling in a beer this is probably the best example you’ll find Block’s hoppy beers generally have a very similar hop profile and this beer to me feels like an amped up Sticky Hands decorated with ornaments in the form of lively spruce that’s almost medicinal but also excellent Warren Wills: smells like your standard Winter IPA but so much spruce flavor - almost to a fault Ezra Johnson-Greenough: I’ve always enjoyed Double Mountain’s riff on the classic Sierra Nevada formula but this year is either one of the best or just hitting at the right time There is plenty of crystal malt here with Pacific Northwest hops contributing their signature grapefruit and orange rind bitterness needed to cut through a denser toasted malt body with a green floral spiciness When I think about “Winter IPA” the Double Mountain Fa La La La La is what comes to mind Jeff Alworth: Another classic that has that intentional presentation of a beer refined over the years It is nevertheless old school--a big citrus/pine nose with a candy sweetness The palate features more hard candy and toffee and the Centennial hops are classic old-school citrus This beer works where Celebration doesn't because it's so much more harmonious Neil Ferguson: Pungent and dank hop aroma on the nose with lots of citrus and fruit that follows through in the flavor This beer follows in that same old-school vein as Celebration this beer is still bold AF and is further proof that Double Mountain may not be trendy but they make damn good beer when they want to Nice candied fruit malt & hop character Ezra Johnson-Greenough: Fir tips are a signature scent of the holidays but a little can go a long way and the Fort George brewers seem to know this Sometimes fir tip beers can feel like getting lost in a forest Magnanimous melds a ripe and tangy tangelo hop brightness that feels like emerging from the woods to find a sunny clearing but this one uses Grand Fir rather than spruce so the malts and hops are part of the profile The fir tips add both sweetness and an earthy note the fir tips are actually pretty toned down though still deliciously present so what you’re left with is a very good West Coast IPA that carries the faintest dreamy taste of a forest So much drier and earthy than most of it's peers Ezra Johnson-Greenough: Winter IPAs are not for everyone but pFriem’s Winter Ale cleverly avoids comparisons by ditching the trappings of that divisive three letter acronym and delivers a crowd-pleasing harmony of hop flavors sans the bitter baggage The tap dance of flavors and aromas perform a fruity and grassy duet that goes something like this: daffodils the hops float above the malt base like a broadway musical it is less dank and has more pine and citrus Neil Ferguson: This beer is downright excellent as an example of a crisp and hoppy beer that’s warming and malty Dank resinous hop finish that works harmoniously with the malt undertone Unique and modern enough while also being able to satisfy someone looking for a traditional winter warmer Further proof that pFriem strives for perfection in every style Warren Wills: lots of citrus on the nose and back of the palate Ezra Johnson-Greenough: A dusty spice bin of aromas from the earthiness of ground nutmeg and cinnamon with a dusting of coffee grounds over a crystal malty copper body There are things to enjoy here but ultimately its a bit desolate like the planet Arrakis itself and the whole experience not quite as luxurious as you'd like Neil Ferguson: Smells like a Yankee candle up front and kind of tastes like it too Big hits of cinnamon sticks and nutmeg and clove are nice but they tend to overwhelm the overall beer and dominate in a way that leaves bitterness and an unpleasant aftertaste Would be fun to try a taster of in a flight but not a full pint Seems more like a Fall/Harvest ale than a Winter Ale Ezra Johnson-Greenough: Dry nuts and lightly spiced caramel malts are pronounced here with more subtle phenolics like bubblegum and cloves Leaves me a little cold with a tough of dry leaves and papery English-tea flavors and nothing to really hang your hat on and pull you in for more Jeff Alworth: In the winter warmer tradition but with German quality to the spicy hopping Neil Ferguson: For the lager-centric brewery It’s not offensive and is mostly balanced as an ale interesting use of spices that leave you guessing This is what I think of as an old school Midwest winter ale spiced and a bit burly and worn like a strong brown ale in both malts and bitterness Jeff Alworth: A fairly rough old-school IPA with lots of booze Neil Ferguson: One of the most bitter and malty winter beers you’ll find that also has a strong hop character Another beer that nicely encapsulates Oregon’s hoppy marriage of Northwest IPA and winter classics Ezra Johnson-Greenough: Chocolate is at both the front and center but the dry nuttiness of a bakers powder keeps pulling my taste buds away from the balanced hershey’s syrup flavors that are both promised and delivered The cocoa butter wont disappoint anyone unless they are looking for the syrupy and artificial flavors that have become the trend in stouts these days this one is far more balanced and drinkable and maybe its just my imagination finishes with a bit of pralines like pistachio note An over-the-top interpretation of a chocolate stout it's got a relatively thin body and a drier finish Neil Ferguson: I love a classic traditional chocolate stout but this beer foregoes a lot of the rich dark maltiness in favor of an almost artificial mix of chocolate and vanilla It also lacks that thicker body you might be seeking in a stout resulting in a thinner beer that reminds me of chocolate milk Ezra Johnson-Greenough: I didn’t know what to expect from a beer simply called “Festive Ale” which sounds so close to the fall Oktoberfest “festbier.” But as soon as you get a whiff you know what to expect as the flavors of orange and chocolate milk are so clearly expressed as to be unmistakable to the classic gold wrapping of the Terry’s Chocolate Orange candy otherwise known as the “whack and unwrap.” I quite enjoy these contrasting flavors of the creamy milky chocolate with both the candied sweet Orange but also a bit of the sharp and almost metallic twang of citrus to cut through Jeff Alworth: Smells exactly like orange chocolate though the orange is dominant and there's a bit of a metalic note Neil Ferguson: The flavor of the classic holiday candy Terry’s Chocolate Orange is nailed here almost flawlessly the cacao flavor is fully expressed even though we sometimes associate chocolate with darker beer The orange is dominant and there’s very little hop or even malt and this might be one of the truest expressions of mimicking a holiday treat in beer form 🥉Bronze Medal for Spiced/Flavored Winter Ale Ezra Johnson-Greenough: StormBreaker’s Winter Coat is completely different every year with hit-and-miss special ingredients and flavoring combos that don’t always fit my personal tasting palate So I came to this year’s rendition with only curiosity and little expectation On first sip I was greeted by a full chewy malty body followed by notes of fire wood and toasted by the flame cracked chestnut flavors that are difficult to find at first but unmistakable when you do Jeff Alworth: The can says the beer is made with blueberry and orange peel Neil Ferguson: Adding blueberries to a winter ale is an odd choice and they are subtle here but this beer is actually quite decent if you’re looking for a dessert bevvie Nice acidity and honey sweetness and overall a pleasantly balanced sipper Warren Wills: love the blueberry & peel additions (evident on the nose) but otherwise very drinkable as a medium abv 🥈Silver Medal for Spiced/Flavored Winter Ale Ezra Johnson-Greenough: Grains of Wrath’s Santa likes to party judging by the strong scents of hot holiday spiced nose candy singing my nostrils The satanic horned Santa depicted on GOW’s Hail Santa label art must be the Scarface of the north pole and his booger sugar of choice is not white lines of snow but enough powdered cinnamon and ginger to give you a bloody nose out of pain can come pleasure and lord help me but this unholy amount of spices including allspice and nutmeg served up with a dollop of honey is so good I cant feel my face Jeff Alworth: A pronounced pumpkin pie-spice nose but they are more Christmassy on on the palate giving the beer the flavor of liquid gingerbread Spicing is at a level that it would be easy to drink a pint Neil Ferguson: This is a total spice bomb with savory notes and that taste of fresh baked pie not to mention that kick of fresh ginger (more of this in holiday ales!) It’s like a Julia Child recipe of spices that really hits you with an uppercut of flavor Almost numbs the mouth and would be absolutely sensational with a slice of pie 🥇Gold Medal for Spiced/Flavored Winter Ale Ezra Johnson-Greenough: pFriem Belgian Christmas Ale is like a Hallmark holiday movie you didn’t know you needed complex and fulfilling yet light and breezy Belgian yeast driven phenolics like bubblegum with a sweet center of orange candied fruitcake with a swirl of honey malt and cocoa butter all delivered with a light touch that doesn’t feel like a mouthful or linger past their welcome like a visiting relative Jeff Alworth: Belgian styles work so well as holiday beers pFriem uses the whole toolkit a pretty big dose of spice and big effervescence (it's a cork-and-cage) Neil Ferguson: Lovely Belgian yeast strain smell and notes of oranges and cloves and Earl Grey tea Don’t be mistaken - this beer is a super clean and nearly flawless take on the style that screams holiday festivity with coriander up front and notes of baking spices all shining through This is an ideal beer to pair with pie and to embrace your inner cheer Warren Wills: tastes like what I think of as being a Winter Ale All of these beers are currently available in the Oregon market at fine bottle shops and the breweries own tasting rooms Seek them out and if you need help finding them don’t be afraid to ask A pacific northwest based webmag covering the craft beer and cider industry Blog Contact About I’m talking about classic beers that have stood the test of time for decades some of these iconic beers don’t get the love they deserve Why would you want to grab a six-pack of some old-time mass-produced beer when you can grab a locally made dry-hopped DIPA from the newest popular artisanal brewery? it limits you from enjoying some noteworthy beers While I could regale you on the merits of a handful of timeless brews, today, it’s the iconic, beloved Genesee Cream Ale’s time in the sun I can understand if you’ve never heard of the beer or style NY-based Genesee Brewing Company was a man named Clarence Geminn he introduced Genesee Cream Ale in an effort to create a beer that combined the smooth flavor of a lager and the crisp While it might not get the mainstream love of some classic beers it's won numerous awards over the years and has gained somewhat of a cult following If you live in New York State (or the Northeast) there’s a chance your grandpa drinks this beer you’re treated to a golden-hued beer that begins with aromas of sweet malts almost creamy beer with notes of bready malts While I’ve been writing about the appeal of this decades-old beer in terms of its balanced I haven’t even mentioned the price yet A six-pack can be purchased for around $7 or $8 Genesee Cream Ale is a true bargain beer in a world filled with $20 craft beer four-packs think about it in terms of nostalgia and long-term success This beer was first released in 1960 and is still one of the most popular beers produced by one of the biggest breweries in the country (the eighth largest in the U.S) Enjoy an outdoor happy hour with live music WHEATON, Md. – Montgomery Parks’ popular Acoustics and Ales series presents Dueling Pianos on April 4, 2025, at Elm Street Urban Park. entertaining experience where everyone becomes part of the fun by making song requests singing along and interacting with the artists,” said Michael Coppersmith great live entertainment and a chance to socialize with friends and neighbors – there are so many reasons to put the Acoustics and Ales dates on your calendars!” The Acoustics and Ales May performance will take place Thursday, May 22: @ Flower Avenue Urban Park with Trio Caliente *In the event of inclement weather, please check our website, Montgomery Parks’ Facebook page or X to confirm if the program is still taking place Join us for a fun-filled outdoor happy hour as we celebrate St This event will feature a local Irish band Whether you’re Irish or just Irish-at-heart For more information on the band and the food and beverage offerings please see below: With eight albums and a double CD collection in their sporrans to date BarelyJuice has made themselves one of the most beloved Celtic rock bands in the US They’ve been heard in popular television shows and tons of Celtic radio programs worldwide Besides rocking up Irish traditionals with gravelly authenticity Kyf Brewer pens the majority of the group’s originals and covers lead vocals He originally piped in the Loch Rannoch Pipe Band and performed in Edinburgh’s Millennium March for Prince Charles The ayes have it – Barleyjuice is a grand group of talented tunesmiths and prodigious performers and the absolute best time you can have at a concert without removing your kilt Check out our Acoustics and Ales homepage for more information The Hammonton brewery scene is about to change again Popular Hammonton brewery Chimney Rustic Ales announced Friday evening that they'll be closing their Hammonton location sometime in June Vinyl Brewing made way for Snouts and Stouts and now Chimney Rustic Ales is closing its Hammonton location at 15 Horton Street It’s always tough to say goodbye to a local favorite Chimney Rustic Ales made the announcement via their social media on Friday evening stating that they will be opening a new spot in Philadelphia we're going to close Hammonton sometime in June. I don't know when we're going to open Philly yet we're at the mercy of the construction Gods Check out Chimney's announcement from Daniel Borrelli Back in March, in a social media video the brewery started teasing a move to Philadelphia but didn't provide a lot of clarity on the future of the Hammonton location there is a lot of uncertainty building a brewery We'll do our best to update everyone as we go We'll answer these and more in the coming weeks Drop some questions in the comments and we'll do our best to answer them From their social media post back in March I’ll miss the Hammonton brewery triangle of 3 Three’s, Snouts and Stouts, and Chimney, but I’m definitely looking forward to visiting their new Philadelphia location once it opens! For those eager to follow Chimney’s journey to Philadelphia, be sure to follow their social media accounts for more updates as the opening date gets closer or are you excited for their new Philly spot Gallery Credit: Josh Hennig/Townsquare Media but didn't provide a lot of clarity on the future of the Hammonton location - on Friday they provided an update Read More Popular Hammonton brewery Chimney Rustic Ales announced Friday evening that they'll be closing their Hammonton location sometime in June View this post on Instagram A post shared by Chimney Rustic Ales (@chimneybeer) Chimney Rustic Ales made the announcement via their social media on Friday evening, stating that they will be opening a new spot in Philadelphia, with no opening date set. "We're moving Chimney to Philly, we're going to close Hammonton sometime in June. I don't know when we're going to open Philly yet, we're at the mercy of the construction Gods. Check out Chimney's announcement from Daniel Borrelli, owner of Chimney. View this post on Instagram A post shared by Chimney Rustic Ales (@chimneybeer) Back in March, in a social media video, the brewery started teasing a move to Philadelphia, but didn't provide a lot of clarity on the future of the Hammonton location. Big news! I'm sure you have a ton of questions. We do too, there is a lot of uncertainty building a brewery. We'll do our best to update everyone as we go. Timeline? Yes, that is a question. Current location? That is also a question. We'll answer these and more in the coming weeks. Drop some questions in the comments and we'll do our best to answer them. Excited for the future! Cheers! From their social media post back in March, it appears Chimney has a location, which had not been announced, in Philadelphia. View this post on Instagram A post shared by Chimney Rustic Ales (@chimneybeer) I’ll miss the Hammonton brewery triangle of 3 Three’s, Snouts and Stouts, and Chimney, but I’m definitely looking forward to visiting their new Philadelphia location once it opens! For those eager to follow Chimney’s journey to Philadelphia, be sure to follow their social media accounts for more updates as the opening date gets closer Those individuals are all mug club members at English Ales Brewery with their club names inked by hand on the bottom of their vessels a prized hook above the polished wood bar. Membership means they’re tucked tightly into the community fabric that English Ales has woven across 24 years in Marina well before craft beer went boom and local breweries multiplied Kick Nite and Yaya know that the brewery-pub-restaurant is up for sale (The properties are listed separately.) Many of them were there for the 24th anniversary party Friday when the place was packed and tears flowed with the Big Sur Goldens and Fat Lip Ambers The reactions to the Facebook announcement—which reads in part “Our hope is that it sells to someone who loves the pub like we do and that EA will live on”—speak to the strength of the fabric “Words are not able to express the amount of GRATITUDE that I have for the family and the entity that is English Ales,” writes Cal State Monterey Bay alum Carrieanna Hess Cheryl Anderson Marquez nodded to the fact that founders Peter and Rosemary Blackwell “Sad to see you leave this wonderful place you’ve built,” she writes “but super happy that you get to retire on YOUR terms.” “I COULD WRITE A BOOK ON HOW MUCH YOU MEAN TO ALL OF US.” second-generation owner-operator Karen Blackwell-Harrison waxed reflective as she posted signs putting the disassembled patio’s chairs people assume you’re always going to be here,” she said Earlier in the day she observed both the initial challenge of their location (“It’s a weird little spot—and it’s not like people are saying ‘Let’s head to Marina!’—so we had to create a space!”) and the current competition they helped inspire the first little craft style operation,” she says her dad Peter was dealing deep in a standing Tuesday cribbage match as he reemphasized the importance of finding the right successor “Our genuine hope is someone can take it over and do something good with it Any buyer would inherit an impressive resume. English Ales brews—under their own titles or house names—occupy taps at scores of regional spots. Past brewers Wil Turner (who went on to Goose Island Brewery in Chicago) and Ramsay Borthwick (site director at Bulleit Distillery in Kentucky) have become industry standouts. which returns to Monterey County Fairgrounds Oct “Peter [Blackwell] wanted to bring craft English-style beer to the U.S. and the impact was profound—and is ongoing.” “English Ales is a locals spot that’s very community-oriented,” Blackwell-Harrison says “The potential buyers I’ve spoken to want to continue that.” English Ales remains open noon-11pm Wednesday-Saturday and noon-10pm Sunday-Tuesday at 223 Reindollar Ave. # A in Marina, and at 11am-10pm daily at 111 Capitola Ave., Capitola. More at englishalesbrewery.com Montgomery Parks’ Acoustics and Ales series returns for the 2025 season on Saturday The first event of the series takes place at North Four Corners Local Park in Silver Spring The all-ages event will feature music by Celtic-rock band Barleyjuice Food and drinks will be available for purchase from Silver Branch Brewing Acoustics and Ales will take place from 11 a.m The Acoustics and Ales series will continue with additional performances at: attendees should check the Montgomery Parks website or social media pages for updates ales don't always have such a great reputation for pairing with spicy foods as they don't always wash down that spice so easily there are ales out there which work with spice instead of against it To get some expert beer pairing advice, Chowhound spoke exclusively with Stephen Alexander, the head of sales and marketing at Tall City Brewing Company in Midland, Texas, as well as a member of the Texas Craft Brewers Guild spicy dishes should be served alongside "ales with a touch of sweetness," and he includes amber ales "The malt sweetness in these ales helps neutralize the heat and provides a contrast to the spiciness fruity or low-ABV ales with less hop bitterness won't intensify the spice but will instead offer a refreshing counterbalance." It makes plenty of sense that sweeter beers fit with spicy foods Spice has this ability to trigger pain receptors in our mouths without necessarily causing pain When this gets mixed with sweet sugar's ability to sooth the more intense aspects of that sensation it makes for a pleasant chemical reaction in your mouth If sweet ales are your go-to antidote for spice According to Stephen Alexander, it's those fancy yet pungent India Pale Ales (IPAs). "Avoid highly hoppy or bitter ales, like IPAs or double IPAs, as the bitterness can amplify the perception of heat," he says. IPAs may pair with citrus drinks well because of their ability to cut through citrus but when it comes to the capsaicin — the compound that gives chili peppers their kick – the bitter alpha acids inside of beer hops will react with capsaicin and unpleasantly amplify it Alexander also suggests avoiding beer with a high alcohol content "The alcohol can intensify the burn from spicy foods by increasing capsaicin's effect on your taste buds." It's one thing to want spicier foods but these beers will only amplify the burn Tempe brewery has a dialed-in range of beer styles on tap and a growing trophy case of beer competition awards you can expect to see the Catalyst team at ACBAFest on October 19 Copper State Beer Fest in January and Strong Beer Fest in February so there’s always variety and styles you won’t find at most breweries and designers have captured all sides of the Valley with award-winning and insightful writing and investigative features keep our 385,000 readers in touch with the Valley's latest trends Which language would you like to use this site in Ahead of the third anniversary on 14 July of the imprisonment of Nobel Peace Prize winner whose health is reportedly rapidly deteriorating Amnesty International’s Director for Eastern Europe and Central Asia “As we prepare to mark three years since the detention of Ales Bialiatski and his colleagues we remain deeply concerned about their wellbeing We once again demand their immediate and unconditional release and urgently request they are granted immediate access to adequate healthcare and their lawyers and relatives.” As we prepare to mark three years since the detention of Ales Bialiatski and his colleagues Ales Bialiatski was transferred to penal colony No The colony’s administration has refused to accept parcels containing medical supplies from Ales Bialiatski’s relatives already impacted by a previous politically motivated imprisonment “Ales and his colleagues were targeted for exercising their rights to freedom of expression and association and undertaking vital work to protect human rights The charges of smuggling and accusations of financing activities that allegedly disrupted public order are baseless and their convictions represent a grave miscarriage of justice Their continued detention is nothing more than a blatant abuse of the criminal justice system aimed at stifling dissent and suppressing civil society in Belarus.” Ales Bialiatski was arrested on 14 July 2021 The three were prosecuted amid their efforts to document widespread abuses by Belarusian authorities during and following mass peaceful protests in 2020 against the widely disputed presidential election results the biggest human rights group in the country became instrumental in exposing and documenting the government’s harsh crackdown The organization’s work highlighted instances of arbitrary arrests For more information on their case, see here Together we can fight for human rights everywhere Your donation can transform the lives of millions If you are talented and passionate about human rights then Amnesty International wants to hear from you The 12th annual Ales Over ALS fundraiser – an evening of local beer and beautiful surroundings – is scheduled for November 2 from 3 to 8 p.m.at The New Barn at Centennial Grove on the shore of Chebacco Lake in Essex Beer fans will enjoy sampling brews from a range of local breweries including Ipswich Ale A homebrew competition will allow amateur beermakers to show off their skills and partygoers will be entertained by the rich vocals and infectious music of Cape Ann-based band The Headlands The money raised will support Compassionate Care ALS a Cape Cod-based organization that provides resources including equipment guidance and awareness with regards to living with ALS and exploring end-of-life planning when invited The group offers an innovative approach to delivering support and services to clients tailored to the needs of each individual and their support network is a progressive neurodegenerative disease that affects nerve cells in the brain and the spinal cord Tickets are $125 per person and can be purchased at the CCALS website Essex Nonprofits Beers to watch for in March — plus a barleywine fest Karben4's Joe Walts has made a dry Irish stout for St It seems fitting to call out stouts and pub ales in March — beer styles synonymous with St who handles quality control for the brewery is known for his special small batch brews that get tapped a couple times a month the style that has come to be defined by Guinness Walts invited me to join him in the K4 Brewhouse on brew day to see for myself how a quality St “I didn’t want to copy Guiness exactly,” says Walts “I did change up the grain bill a bit with more chocolate [malts] to make it a little less bitter.” Making a dry Irish stout is about balance and a dry finish Walts has loved the style for more than 20 years Walts’ dry Irish stout at Karben4 will be tapped on St Patrick’s Day in the brewery’s taproom ($7/pint) Making this stout more special is that it’s served from a nitrogen tap line to accentuate its soft body and bring out more of the subtle roasted chocolate and caramel flavors of the malts Beloit brewery G5 Brewing has made a traditional red ale featuring Irish malts. It’s slightly sweet, yet balanced, with a clean finish. This pub-style ale finishes at 5% ABV and will be released to Madison on March 14 in a tap takeover at Forward Craft and Coffee G5 also just started making a quarterly series of barrel-aged imperial and pastry stouts This is a huge sweet pastry stout made with cookie butter and dark chocolate malts It is aged in whiskey barrels from Madison’s State Line Distillery for 23 months with lots of dark malty sweetness ($15/17 oz bottle) This is also bock season. Among the new entries this year is Young Blood Beer Company’s Varying Degrees of Minivans It is on the stronger side of doppelbocks with a 9% ABV It has malty caramel sweetness from a touch of blackstrap molasses ($7.50/glass and $16/four-pack) The beers of Green Bay’s Noble Roots Brewing Company aren’t seen that regularly in Madison It is a nice representation of the doppelbock style medium body and respectable alcohol warmth at 7% ABV ($13/four-pack) exposing the beer to fluctuations in temperatures This limited-release beer stole the show at the fest ($7/glass or $12/crowler) Working Draft Beer Company hosted its first Sloshed & Slushy beer fest in late February a rauch (smoked) doppelbock that offers a light bacon aroma and a sweet smoky campfire finish ($7/glass) This is an outstanding beer and one I hope makes its way into brewmaster Clint Lohman’s packaged release schedule in 2025 My pick of the seasonal bocks so far has been Eagle Park Brewing’s Maibock ($11/six-pack) It has a clear deep copper color and a soft body Its smooth caramel biscuit character is balanced by traditional German Hallertauer hops It’s easy drinking at 6% ABV; it is my March go-to beer don’t overlook a few of our standards like New Glarus’s Gyrator (doppelbock) and Capital Brewery’s blonde and dark doppelbocks please send an email with the following information to calendar@isthmus.com Here's the information we need to include your event in our calendar: * event date; RSVP/ticket deadline if there is one email or website we can publish (REQUIRED) Optional info:* bios/press releases for posting with the online listing EDMOND — Edmond's downtown "ale trail" still has just three spurs — two breweries with taprooms and a craft beer house — because of the rising cost of construction Prairie Artisan Ales, approved for development at city-owned Festival Market Place 18 months ago, has been stuck, struck by high interest rates and skyrocketing materials and labor expenses. A $60,000 infusion to pay for infrastructure will help, courtesy of the Edmond Economic Development Authority Commercial development in an inflationary environment is "a game of inches," said Brandon Lodge whose Lap 7 Development LLC is partnering with the development authority on the project The money will provide a little wiggle room that will mean a lot for the two tenants in the 8,000-square-foot to be constructed where a 5,000-metal storage building with no utilities is now The site is north of Edmond Festival Market Place at 26 W First St. and south of the Edmond Railyard food hall at 23 W First St. easy walking distance from both — and about everything else downtown More: Another brewery and taproom will drink from downtown Edmond's success, and pour into it Prairie Artisan Ales, owned and operated by fourth-generation Oklahoma brewer Zach Prichard, will be the fourth turnout on the "ale trail," along with with American Solera Edmond, at 129 W Second St., Frenzy Brewing Co. at 15 S Broadway Ave., and The Patriarch Craft Beer House & Lawn "None of this incentive actually goes to lowering the project cost or making it more profitable or anything like that," Lodge recently told the authority's board "What this does is it allows me to shift money in the budget to tenant improvements." It's not just the costs of the building shell equipment and finish that have made developing the project so challenging "The reason that commercial projects are becoming so difficult is because the tenants just can't keep up with rent," Lodge said "When we're buying land at whatever price land is and we're paying whatever interest rates are and we're paying whatever we're paying for labor and materials and whatnot all of this has to get passed on to the tenants The tenants are the ones that bear all of these costs More: Safer crosswalks are in the works for downtown Edmond. Why one banker is especially glad Construction of the building originally was bid at $3 million, or $375 per square foot, not counting tenant improvements. It is still projected to rent for a whopping $40 per square foot per year on a triple-net basis "The the project is fortunate to have two tenants willing to pay that in order to operate in downtown Edmond," Lodge said in a written presentation to the development authority "But rising interest rates and construction costs have continually outpaced the design and pricing process He said about $320,000 already had been trimmed from the construction cost by switching from masonry to framing with face brick including the structural arches in the original plans The tenants "cannot spend $400,000 to build out their space and then pay $40 (per square foot annually) for the space The project needs to bear a large portion of that build-out cost," Lodge told the authority More: Edmond lent its name to a famous oil field, but now wells are declining in city limits Lodge asked the authority for $131,740 to cover the cost of extending utilities to the site which was $10,000 more than the usual limit for such incentives But with the projected creation of 18 to 20 jobs and $1,750,000 in combined annual sales a new attractive venue to draw more people downtown new sales tax revenue — and the EEDA with $460,000 in reserves — it was an easy decision to support the project "It's important that we come along and help as best we can," said Rob Garrett vice chairman of the authority's board and president and CEO of Kana Development Group LLC "If we're going to do what we're supposed to do we probably don't need that much money in reserves We don't need to be sitting on a ton of money We need to be helping where we can for quality projects like this." Lodge was lead developer of 8th Street Market at 3 NE 8 in downtown Oklahoma City, the city's first urban "market hall," which is also home to a Prairie Artisan Ale taproom and brewery Prairie Artisan also distributes beer and ale nationally and overseas More: High-density neighborhood approved for thickly forested land on I-35 in east Edmond Lodge also developed The Icehouse Project at 109 W Second St Prairie Artisan Ales and Eagle & Ace will be pedestrian-oriented in Edmond's increasingly walkable downtown "The building itself," he said, "will help to fill in what currently feels like a blank and empty patch on the south side of First Street across from what is otherwise a vibrant and walkable area along the frontage of the Railyard (23 W First St.), whether east to Broadway or west towards Farmer’s Grain (102 W First St.) and the Icehouse Project "It will anchor the Festival Market Place and will break up the monotonous parking lot without losing any parking spaces The building will welcome in pedestrians from First Street from the north side and shoppers at the Farmer’s Market from the south encouraging people to free flow between and stay awhile if they can." It will "activate an area that's really not utilized so if we can get more people moving around downtown and spending their money and they're able to do so from one place to another it's wonderful that they can move around to the other projects," said Janet Yowell executive director of development authority announced last year with just Prairie Artisan Ales has taken so much more time and effort than anticipated "When I called my architect and Prairie about this idea We're going to build this sucker up and move on down the road.' And I mean that's just been wrong in every possible way," he said « Back This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page WENATCHEE — The annual Rails & Ales winter sport spectacle hosted by Mission Ridge Ski & Board Resort returns to Wenatchee Avenue and Orondo Avenue on Saturday Last year’s event extended the range of winter festivities to include fun for fans of all ages and the experiences are offered once again this year Centennial Park will offer opportunities for attendees to test their ski and snowboard skills A wide variety of food and beverage options will also be available The Rail Jam will commence over on Orondo Avenue following the park fun attendees will enjoy an action-packed array of stunts and tricks down a slope of snow provided by Mission Ridge as competitors face off for cash awards food trucks and nearby downtown establishments will offer various foods and beverages Those over 21 can also enjoy locally-crafted beer and ciders in the beer garden attendees are encouraged to return to Centennial Park for live music and awards presentation The band lineup for the entire evening is as follows: Email notifications are only sent once a day ore than a hundred parade entries made their way down Orondo Avenue May 3 for the Washington State Apple Blossom Festival's Stemilt Grand Parade. Read moreApple Blossom Stemilt Grand Parade 2025 A new improv show called Mini Quest Tavern debuted in Wenatchee in February at Host Wenatchee and brings the imaginative board game Dungeons & Dragons to life. Now, the show has relocated … Read moreLocal show brings Dungeons & Dragons to life J Noel Ortiz Salas Read moreimage001 (1).png Anthony 'TJ' Wilson Read moreimage002.png CHELAN — Employees at Chelan’s public hospital system accidentally destroyed personnel records that were meant to be preserved under state law, affecting the files of some 300 current and form… Read moreAudit: Chelan hospital improperly shredded staff records A attack left a wide crater near Ben Gurion airport Read moreA missile attack left a wide crater near Ben Gurion airport A police video showed officers standing on the edge of a deep hole in the ground Read moreA police video showed officers standing on the edge of a deep hole in the ground Israel imposed a total aid blockade on Gaza in March Read moreIsrael imposed a total aid blockade on Gaza in March Much of Gaza has been destroyed by the war sparked by the October 7, 2023 attack Read moreMuch of Gaza has been destroyed by the war sparked by the October 7, 2023 attack Israel has called up thousands of reservists for an expanded offensive in Gaza Read moreIsrael has called up thousands of reservists for an expanded offensive in Gaza Oil prices had already been slumping before OPEC+ members decided to increase output Read moreOil prices had already been slumping before OPEC+ members decided to increase output Ghana's economy has been hit by brutal inflation for years Read moreGhana's economy has been hit by brutal inflation for years Ghana's President John Mahama has promised to turn the economy around Read moreGhana's President John Mahama has promised to turn the economy around Left-leaning Prime Minister Anthony Albanese won a landslide victory on Saturday Read moreLeft-leaning Prime Minister Anthony Albanese won a landslide victory on Saturday Eight OPEC+ member countries on Saturday announced a sharp increase in oil production Read moreEight OPEC+ member countries on Saturday announced a sharp increase in oil production Former Maoist Kiran, who now joined the DRG to fight his former comrades Read moreFormer Maoist Kiran, who now joined the DRG to fight his former comrades DRG commanders say all their actions are lawful Read moreDRG commanders say all their actions are lawful Former rebel chief Yogesh Madhvi, who now fights for the Indian government Read moreFormer rebel chief Yogesh Madhvi, who now fights for the Indian government Your browser is out of date and potentially vulnerable to security risks.We recommend switching to one of the following browsers: catalystcraftedales.com Dining When it comes to pairing great beer with great food, Perennial Artisan Ales has a history of standout collaborations the latest of which was Sanguchitos by Brasas the Peruvian rotisserie chicken concept spearheaded by chef Andrew Cisneros Now, the brewery is kicking off a fresh partnership with Big Mouth STL. Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene. Chefs Matt Frentzel and Jon Dittmer will serve up Italian-inspired sandwiches at Perennial’s South City tasting room (8125 Michigan). “Our guests will be happy to have another high-quality food menu at the tasting room,” says Perennial co-owner Emily Wymore. Big Mouth STL’s soft launch will occur over the Valentine’s Day weekend, and will continue with limited hours on Thursdays, Fridays, and Saturdays. Full service is then slated to launch in March. Big Mouth STL’s core lineup will feature Italian-style sandwiches made with fresh focaccia bread that’s baked in house daily. “Jon has been perfecting the focaccia, and it’s baked fresh every day,” says Wymore. Expect such favorites as Prosciutto & Almond Pesto, Mortadella with Fig & Whipped Burrata, and a Classic Italian packed with bold flavors. Big Mouth will also serve a Roasted Beets with Burrata, as well as a Grilled Cheese made with pesto and honey. Frentzel’s grandma’s pasta salad will also be a staple, along with a rotating seasonal soup. For Wymore, this new chapter is about more than just food—it’s about welcoming familiar faces back into the fold. Frentzel and Dittmer met while working together at O+O Pizza. Frentzel also previously worked as a sous chef at Perennial on Lockwood. “Matt has worked in the industry here in St. Louis for so long, and it will be fun to see him shine,” says Wymore. “The menu was 100 percent up to Matt and Jon,” she adds. “I have full trust in them to create something amazing.” The addition of Big Mouth STL marks the next step in Perennial’s post-pandemic growth. “With our renovations post-COVID, we expanded to accommodate private and semi-private events,” Wymore says. “Having the ability to offer catering in-house will be a welcome addition as well.” Although there are no immediate plans for beer pairings or co-branded items, Wymore isn’t ruling them out. “Who knows what could happen down the line?” she teases. As Big Mouth STL prepared to open inside Perennial, Wymore reflects on the exciting energy of the partnership. “I’m most excited for Matt and Jon,” she says. “I’ll be super happy to see them succeed, as I know they will.” Follow @perennialbeer and @bigmouth_stl on Instagram for updates. Listen Here Listen Here Listen Here Listen Here DINING NEWSLETTERS Start your mornings with a fresh take on the day’s top local news from Sarah Fenske and Ryan Krull. No spam, you can unsubscribe anytime you want. Our award-winning content brings readers revealing profiles Start your mornings with a fresh take on the day’s top local news Anytime is the right time for an Irish beer Patrick’s Day are the perfect time (but maybe not so much the day after) But the Finger Lakes region is home to a number of craft breweries whose brewers craft their takes on Irish ales and stouts Patrick’s Day list without including the Irish Mafia Its Irish Loyalty Stout has a mild chocolate and butterscotch aroma with a strong coffee flavor on the palate Rohrbach’s Railroad Street Beer Hall in Rochester Patty’s Irish Ale Cream Ale pays homage to the founder’s wife This Irish-Style ale is brewed with malted wheat English EKG and Fuggle hops help give it its across-the-Atlantic flair Mhéar Mheáin Irish Red Ale is a traditional Irish red malty with a clean finish and notes of biscuit and toffee in Canandaigua Owner and brewer Todd Reardon names his beers after songs or snippets of lyrics by his favorite band How can you not include a beer named Drink Me I'm Irish Red on an Irish beer list You can have a pint there or bring home a six-pack Naked Dove is at 4048 state Routes 5 and 20 just east of downtown Canandaigua in Hopewell in Victor and Livonia Sometimes it’s good to cut out the it’s a refreshing ale with a subtle red hue and a slight malty sweetness subtle toasted malt flavors and very little hop bitterness Shenanigans Irish Red is a deep amber-hued ale that’s smooth it cries out for a high-spirited celebration You’ll have to order Ferfooksake in polite company Taste the chocolate and roasty flavors from this Nitro Irish stout Twisted Rail in Canandaigua and Geneva This dry Irish ale has a spicy name: 50 Shades of Red Be safe and make sure you have a plan for a ride if you imbibe Mike Murphy covers Canandaigua and other communities in Ontario County and writes the Eat Ardent Craft Ales has a new brewer at its helm Tasha Dixon is head brewer of Ardent Craft Ales Only about 11% of brewers in the United States are women A familiar face on the local beer scene for the past decade, Tasha Dixon recently scored her favorite gig to date: head brewer at Ardent Craft Ales Dixon’s first stint in the field was in college the lager lover has climbed the ranks to become one of the few women in the state to achieve head brewer status We chatted about inclusion in the industry Richmond magazine: Where are you from and how did you get into beer Tasha Dixon: I’m from Colonial Heights, but I’ve been hanging out in Richmond since I was 16 years old, and then I went to VCU. I studied criminology and was trying to get into law enforcement. In the meantime, I needed a job, and I saw that Triple Crossing [Beer] RM: Did you have any experience with beer or like beer I lived close to this place called Trolley Mart I used to drink PBR and Bud Lights at college parties I really like this.” So that’s what piqued my interest in working for a brewery RM: What about that experience changed things Dixon: I worked for this company that pretty much just opened the doors The owners were still working their full-time jobs and they would come in after 5 o’clock and then work the bar I want to help them out in a way that they don’t need to come in and work anymore.” I think that’s how I got to where I am now I honestly never expected to get this far and to be here RM: How did you make the switch to brewing Dixon: I was always trying to help out on the canning line but I wanted to do it because I was getting closer to the back of the house “I think I want to be back here instead of up there.” Later I saw that Ardent was actually hiring a brewer I had no expectations when I joined this industry over a decade ago and it’s surreal thinking that I’m now in that role RM: Is there a certain brewing style that you feel drawn to Dixon: If you ask any brewer what style they like One of the first beers that I brewed here was our Atlantico [lager] RM: Can we talk about your involvement with the Pink Boots Society Dixon: We’ve got a nice little chapter here in Richmond assist and inspire [women and] nonbinary people in the fermented beverage industry I was awarded the Yakima Hop Industry scholarship and got to go out to Yakima We went to the breweries that were women led; we went to the hop breeding programs that were women led It’s empowered me so much because I came back and I have these fresh perspectives I try not to make beer my entire personality This interview has been edited for length and clarity Today’s British brewers are melding traditional cask bitter with brighter modern hopping for a crushable alchemy greater than the sum of its parts Error loading content for Article ${articleId} From the Viking Age to the first Christmases until today the ancient Yule customs demand the best food and beer you can provide—and it’s not all for the living what did they brew and pour for the spirits and the dead One Christmas Eve in the late 19th century the family on the Hovland farm in Hardanger enormous hands appeared between the logs from which their house was built tilting one side of the house into the air He grabbed the mug of beer from the table and ran out the door to the burial mound and he poured the beer on the roots of the tree growing on top the family had poured beer on this tree every Christmas Eve before the big dinner—but this year they had skipped it the dweller in the mound had not appreciated being overlooked on the big day the festive time we now call Christmas wasn’t originally a Christian celebration we call it “jul,” which is the same as the English “Yule.” The name is so old that nobody knows what it meant before brewing for Yule was not even remotely optional Paragraph 7 of the Gulathing Law from the Viking Age requires farmers to brew beer for Yule but the law continues by saying that the penalty is three marks of silver If the farmers fail to brew for three years running they lose everything they own and must leave the country The old Norse sagas explain what’s going on The Norwegian king Håkon the Good grew up in 10th-century England “the entire country was pagan.” Håkon then shifted the Yule celebration to coincide with Christmas and he added the law that everyone must brew for Christmas What the law really says is that beer must be brewed “and blessed Christmas night in thanks to Christ and the Virgin Mary.” It’s not about forcing people to brew for Christmas it’s about making sure they dedicate the beer to the new gods instead of the old ones the first thing he did was change the Yule celebration and the beer culture This was no coincidence because the two were closely intertwined with each other and with the pagan religion and that family whose dinner was so rudely interrupted people look forward to Christmastime as a high point of family togetherness in the dark of winter It wasn’t only the time that the nights were the longest and the coldest It was also the time when all supernatural forces were thought to be at their strongest One thing that the people in Norway feared before Yule was Oskoreia a wild procession of the spirits of the dead that would race around in the air often kidnapping people and forcing them to join Oskoreia could get up to all sorts of mischief—and one of them was to empty the beer in the cellar it’s important to paint tar crosses on the door to the beer cellar before Yule a man came up to him to thank him for his good beer The first man was confused: “You’ve gotten no beer from me,” he said we drank your beer and filled the cask with horse’s blood.” The man had been kidnapped by Oskoreia and forced to join in their antics the high point of Yule was the big family dinner People often think the Christmas beer was a special beer and it was—but only in that it was usually stronger One reason the Yule fare had to be special was that Yule also was the New Year it was important that the New Year turn out well and that meant a chance for some New Year’s magic If you save up the best food and then serve it with your strongest beer for Yule that wasn’t the only reason the food and the ale had to be special Another is that when the Yule dinner was over the original Yule custom was very different from what we do today they’d leave the food and beer on the table and light new candles They’d put fresh wood on the fire and cover the floor in straw Then everyone would go to sleep on the straw in the living room their dead ancestors would come back to the house where they’d once lived to enjoy one night of eating That’s also the story behind the dweller in the mound and people believed that in the mound lay the farmer who originally cleared the farm they would literally worship him with sacrifices of beer Going to the mound at Yule to pour beer on the grave of the ancestor was an ancient custom and it was the failure to keep up that sacrifice that had enraged the dweller at Hovland farm and even coming into the house—there’s a clear theme to the old Yule celebration Many scholars describe it as a “feast of the dead.” And that is not something specific to Norway—you find the same customs in Denmark and the New Year’s magic all required beer because that was by far the best drink the farmers had and it appears to have been that way from the start The oldest Norwegian source that mentions Yule is a poem of praise to King Harald Fairhair the bard says that if it were up to the king It sounds as if back then one drank Yule rather than celebrate Christmas and later sources give much the same impression in the 19th century—at that farm in Hardanger for example—the Yule beer would’ve been the farmhouse ale from each region they always brewed with homemade malt and farmhouse yeast—kveik But what did King Harald Fairhair drink as he sat—unwillingly if he’d rather be in battle—in his hall celebrating Yule We have no recipes nearly as old as the 9th century and Viking Age sources say almost nothing about how they brewed beer back then However, we can make some deductions. Back then, perhaps the most important distinction would be between those who could afford kettles in which to brew and those who had to use hot stones in the mash The poem “Hymiskvida”—or “The Lay of Hymir,” from the Poetic Edda first written down in the 13th century—describes the gods Thor and Týr on a quest to borrow a brewing kettle we know that people definitely did brew in kettles by then In that area they made malt from barley or oats—but only the poor used oats Whether his beer would’ve been hopped is harder to say Hops have been found in beer as early as the 9th century in Norway and a king would be wise to the latest in fashion it’s unlikely that it was a boiled beer at that early stage—we can safely guess that it was a raw ale We can also suppose the lightly smoked barley malt was probably lautered through juniper branches and whole-cone hops (The knowledge that hops must be boiled for full effect probably was not widespread at this time and the old way of using herbs was in the lauter tun.) Finally They don’t brew that type of beer anymore in the southern part of western Norway, where Harald Fairhair lived, but in Hornindal, they make beers that are strikingly similar And the brewers there still brew for Yule every year Further north, in Stjørdal, the locals still brew at least 35,000 liters of farmhouse ale every Yule and the association with Yule is still strong you must drink so much farmhouse ale that when you wipe your behind it hurts as badly as putting snuff on your eyeball In many places across Norway—Stjørdal very much included—the custom on Christmas Eve is to light candles at the graves of loved ones © 2025 Advance Local Media LLC. All rights reserved (About Us) The material on this site may not be reproduced except with the prior written permission of Advance Local Community Rules apply to all content you upload or otherwise submit to this site YouTube's privacy policy is available here and YouTube's terms of service is available here Ad Choices In typically French ‘classic’ style it is the length of the race which is the brutal part: beginning at 10am with a running start to their bikes the competitors have to complete a total of 10 checkpoints per lap with the laps changing with each lap and the pro riders knocking out three laps through the day which takes them past 5pm Just two riders ticked-off those 30 checks and it was testimony to Sherco’s team effort on their home soil (the factory is just a few kilometres away) The French team traditionally arrive mob-handed at Ales Trem and this year was no exception with a strong presence in the paddock and crack pit crew Sony Goggia and Alfredo Gomez were among the lead group which took a while to split and spread out on the first of the long laps. A post shared by Enduro Life Media (@endurolife) Kabakchiev held off Roman’s advances to take the victory and his first at Ales Trem with a winning margin of 13 minutes over his teammate after seven hours of racing After an early set-back with a crash off the start (coming together with Mario Roman) 2024 Ales Trem winner Wade Young regrouped and worked his way to the front early in the race before eventually dropping off the pace and having to settle for third classified as a non-finisher having only completed eight checks on the final lap Alfredo Gomez was fourth with five CPS and first Frenchman Fabien Poirot the best of the rest clocking three CPS and fifth overall Highlights here: 2025 Ales Trem Hard Enduro Video Highlights Main race start and first lap onboard here: Ales Trem Hard Enduro Onboard Race Start Insta 360 Photo Credit: Mastorgne | Sherco Racing + Ales Trem Create a personal Enduro21 account to access our new forum receive exclusive competitions and money saving offers Enduro21 is all about motorcycle enduro and off-road riding. 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Read more This website uses cookies that are necessary to its functioning and required to achieve the purposes illustrated in the privacy policy By accepting this OR scrolling this page OR continuing to browse One of the many things that Hood River, Oregon’s Ferment Brewing does really well is winter From the return of their heated winter yurts on a deck overlooking the Columbia River Gorge to the three new barrel aged winter warmer beers and the a hoppy red ale collaboration with the Oregon Wildlife Foundation Ferment’s yurts are a favorite way to hide away and enjoy some warmth when it’s cold outside The yurts can host small groups of up to six and are dog-friendly Visitors will find the yurts on the heated patio before entering the main restaurant Ferment Brewing’s three barrel aged beers have also arrived just in time for the gift giving season allowing for rich layers of malt to blend together and create a contemplative sipping experience The limited beers include the latest variations of Ferment’s Imperial Stout and Ferment Barleywine Ale All three beers are available on tap and in 500ml bottles at the brewery and throughout Ferment’s distribution in Washington and Oregon Imperial Stout — Aged in a mix of whiskey barrels and red wine barrels before being blended together This huge sipper presents flavors of coffee Ferment Barleywine Ale — Brewed with a blend of seven different malted barley varieties from Europe creating deep malt layers that evoke dried fruit Stock Ale — Traditionally cellared in barrels for long periods of time we aged our Stock Ale for 8 months to allow Brettanomyces to perform its slow-acting magic and create a warm complexity Look for notes of toasted almonds and dried Bing cherries These beers join a host of lower-abv dark beers at Ferment and later this month the brewery will Doug The Dark a highly anticipated Cascadian Dark Ale that is already available in seasonal 16oz 4-packs and on draft throughout Ferment’s distribution channels Ferment Brewing has teamed up with Oregon Wildlife Foundation for Red Legged Ale a collaborative hoppy red ale that supports our red-legged amphibian neighbors in Forest Park The beer is available on draft and in 16oz 4-packs for a limited time beginning today red-legged frogs have migrated between their home habitat in Forest Park to wetlands near Multnomah Channel to lay their eggs Conversion of wetlands and road construction now threaten the frog’s very existence cutting them off from the wetland habitat they need to fulfill their life history wildlife supporters have aided the frogs by hand-collecting them in buckets and moving them safely across Highway 30 but that’s not a sustainable long-term solution Oregon Wildlife Foundation commissioned the design of a highway crossing structure — an undercrossing near the town of Linnton to help red-legged frogs and small animals get safely across Highway 30 to reach the Harborton wetland near Multnomah Channel Sales from Red Legged Ale benefit the Oregon Wildlife Foundation’s advancement of the Harborton Frog Crossing The beer is a red ale made with rolled oats and English crystal malt for a velvety smooth texture Local Centennial and Ekuanot hops from Yakima Chief were added to the whirlpool to create a delicate lemon and rose aromas and a beautifully hoppy finish “As a brewery that values and celebrates nature Ferment Brewing is committed to promoting conservation efforts in our community,” said Jenn Peterson “That’s why we couldn’t be more proud to support the Oregon Wildlife Foundation and their vital work in protecting and preserving red-legged frogs Enjoying a delicious pint of Red Legged Ale means you’re not only savoring a great beer but also making a positive impact on the local ecosystem.” Grab a 4-pack or enjoy a glass at Ferment’s Hood River brewpub which now has heated dog-friendly yurts up for the cold weather Or find it throughout Ferment’s distribution footprint in Oregon and Washington Learn more about the red-legged frogs at myowf.org/frogs Covert Artisan Ales & Cellars a prominent craft brewery specializing in spontaneous style and wild ales is consolidating its west-side and downtown locations into one space right back to where it all started on 605 S near 12th Street and Marion Avenue in western Sioux Falls Owners Dan and Stacey Berry announced the decision Friday and said they will not be renewing their lease at the East Bank Depot downtown the pair will move all operations to their west-side warehouse location The plan is to expand the newly consolidated space to include a tasting room by renovating their current barrel house that contains their many oak-aged beers Construction will begin as soon as next month and is anticipated to be completed this spring The press release stated the downtown location will continue to host events and beer releases until its closure about Nov. 17. The new space on the west side will not be serving food, but customers can bring food in. This means the Berrys will discontinue selling Sunny’s Pizzas but still plan to release new beers on tap in the restaurant Downtown Sioux Falls has changed at lightning speed we kind of miss the old days," Stacey Berry stated in the press release More: Mixed-use project announced along Sioux Falls rail yard Covert staff were the first to be informed of the news that the two locations were merging last week The Berrys also said since they distribute to many different places in Sioux Falls as well as other locations in South Dakota if any employees need assistance finding employment they would help find the right job for them With the business mostly run solely by Dan and Stacey Berry moving to one location would allow them to focus on what truly matters: brewing beer and connecting with customers “This allows Stacy and I more of an educational program of talking to people and making it more of an intimate thing with customers,” Dan Berry said “When we had our little pop-up space on the west side we got to focus on our customers and getting to know people.” they have always wanted to be involved with running the business as well as brewing the beer “This wasn't something that we just wanted to manage,” Dan Berry said Dan and Stacey Berry first opened Covert Artisan Ales in 2019, after moving to Sioux Falls from Austin, Texas, to be closer to family, according to previous Argus Leader reporting One of the things they took with them was their passion for Belgian-style beer along with the techniques they picked up while traveling abroad in the U.S More: Sioux Falls' newest brewery brings Belgian, military influence “Dan’s always been interested in brewing beer and he kind of got me interested in it as well,” Stacey Berry said we were able to learn a little bit about how the Belgians brew their beers.” When they opened their first location in April 2019 many customers said they should have a presence downtown ‘That's where you'll be most successful.’ And at the time that was absolutely the right decision for us,” Stacey Berry said More: Covert Cellars set to open Saturday, joining downtown Sioux Falls beer scene Expanding their footprint to the heart of Sioux Falls quickly grew their customer base over the years, winning the Downtown Sioux Falls' Mash Madness competition three years in a row the Berrys said they “feel comfortable moving to just one location.” the couple was concerned about being able to pull it off They said it was their loyal customer base especially those with an Attache membership from their west-side location who helped the downtown location succeed “The first thing we're going to be doing is for our members,” Dan Berry said “They are going to be the priority and focus at the new place.” Friday’s press release also stated that Covert will “continue to evolve with the craft market,” which includes stepping up their game with lagers and their new line of THC seltzers released Friday are the connections made with others in the community “These aren't just customers,” Dan Berry said and that's one of the main reasons why we're moving basically consolidating the taproom back as the brewery to have more of those moments.” State Government websites value user privacy. To learn more, view our full privacy policy A lock icon or https:// means you’ve safely connected to the official website the North Carolina Alcohol Law Enforcement Division (ALE) with the assistance of the New Bern Police Department and Craven County Sheriff’s Office concluded an investigation after receiving complaints of disruptive behavior stemming from the illegal sales of alcoholic beverages at a residence located at U167 Craven Terrace The investigation culminated with the execution of a search warrant which resulted in the arrest of two individuals including multiple felony and misdemeanor criminal charges two individuals were charged with a total of 18 charges law enforcement seized 55 bottles of spirituous liquor The following individuals were charged subsequent to this investigation:  Possession With Intent to Sell and Deliver Cocaine Possession With Intent to Sell and Deliver Marijuana Possession of Firearm by Felon (4 count) Maintaining a Dwelling for Controlled Substances Possess Drug Paraphernalia Possess for Sale Alcoholic Beverages Without an ABC permit Possession With Intent to Sell and Deliver Marijuana Maintaining a Dwelling Place for Controlled Substances The primary mission of Alcohol Law Enforcement (ALE) Special Agents as peace officers with statewide jurisdiction throughout North Carolina is to enhance community safety by addressing criminal activity at both ABC-licensed and illegal alcohol establishments Authorized to take action against any crime of violence or breach of peace ALE is the lead enforcement agency for the state’s alcoholic beverage control with primary authority over nuisance abatement statutes Send an email finding the perfect spot for a night out is all about the vibe or something more relaxed where you can wind down over a well-crafted cocktail a husband-and-wife team with a knack for hospitality Y’Vull Axes and Ales along with Twisted Pecan offer contrasting yet complementary experiences bringing a unique dual-concept to the heart of Whiteville Having known Shannon and Monique since their days at Brunswick Beer Xchange in Leland I had high expectations going into the soft opening With each spot bringing its own personality Y’Vull Axes and Ales and Twisted Pecan together create a well-rounded night out—one that satisfies whether you’re in the mood to mingle or to relax My Five-Point Rating Scale for Dining and Entertainment Y’Vull Axes and Ales has that perfect mix of industrial charm and laid-back ambiance The exposed brick and open layout make it inviting while the range of seating—from bar stools to high-tops and cozy tables—caters to every social setting Dim yet warm lighting gives it that bar vibe while keeping things bright enough to see your food It’s a space that welcomes locals and newcomers alike making you feel like you’re part of the scene from the moment you walk in Twisted Pecan takes a different approach with a refined and smaller tables create an atmosphere that encourages conversation If Y’Vull is where you start the night with high energy Twisted Pecan is where you settle in for the quieter these two spaces embody a duality that’s hard to find in a single location—a lively hangout paired with a cozy retreat One of the highlights at Y’Vull is the streamlined ordering process It’s a modern touch that keeps the vibe casual and social eliminating the need to flag down a server Food arrives from the Twisted Pecan kitchen enhancing the collaborative nature of these two establishments Now let’s talk about the stars of the night—the brisket sliders and the teriyaki wings slow-cooked brisket topped with BBQ sauce and a slice of cheddar on a soft bun while the fries had the perfect crunch—ideal for dipping or enjoying on their own glossy teriyaki glaze that struck a satisfying balance between sweet and savory A sprinkle of sesame seeds added a delightful crunch With a range of flavors available—like Garlic Parmesan and Honey BBQ—the teriyaki stood out for its unique profile and perfect execution What truly sets Y’Vull Axes and Ales and Twisted Pecan apart is how seamlessly they play off each other and maybe try your hand at axe throwing or darts—a feature that adds a bit of friendly competition and adrenaline to the evening more intimate setting where you can slow down and savor a craft cocktail or a glass of wine making them versatile choices for any night out It’s clear that Shannon and Monique have put thought into every detail from the vibe and layout to the food and tech This isn’t just a bar or a bistro; it’s an experience designed to accommodate various tastes and moods After spending the evening enjoying the food I’d rate Y’Vull Axes and Ales and Twisted Pecan a solid 4 – In the Zone Both spots offer a unique and memorable experience that’s just a few minor tweaks away from being “Encore-Worthy.” A bit more adventurous seasoning here or slight pacing adjustments there and these venues could easily earn that top-tier rating looking for a night out that’s more than just dinner and drinks I highly recommend checking out Y’Vull Axes and Ales and Twisted Pecan Start your evening with a round of drinks and axe throwing at Y’Vull then shift over to Twisted Pecan for a relaxed This dual-concept approach brings a breath of fresh air to Whiteville’s dining scene and it’s only going to get better from here Man Sentenced for Allegedly Trying to Burn Father Czechia – Ales Kotalik left Buffalo in 2011 the hard-shooting forward who played for the Sabres for six-plus seasons and was a popular member of the beloved Eastern Conference finalist teams in 2005-06 and 2006-07 still follows his former team from his home in Prague and that was always my second home,” Kotalik said by phone Monday “That’s the place where I grew up and I became a hockey player Those were the most successful and fun years I ever had in my career Kotalik will be attending the Sabres’ NHL Global Series in Prague this weekend along with fellow Czech and Sabres alum Jaroslav Spacek Sabres.com caught up with the former forward to discuss his love for Buffalo I am actually the co-owner of the team České Budějovic who plays in the first division (the top league in Czechia) along with some of my other friends But I'm not involved in the management because I'm not there 100 percent of the time the sports director is Jiri Novotny – remember him like the Sabres days he's the director of hockey operations there I'm talking more to him about the things around the team and about the players and all the things going on sports-wise All the management stuff like budgeting and stuff like that Is that something you always dreamed of doing Just a coincidence with an unfortunate thing that happened here The former ownership of the club relocated the team to another city in our city where so many great players grew up we all of a sudden didn't have a men’s hockey team and we bought the license from another team playing in the second division we bought the team in the second division and started playing and we've been building the team from scratch and it took a little longer than we expected I never stopped following the Sabres – like What what was your reaction to learning that Lindy was returning to the team but I thought that Lindy might have been [someone] in a hockey operations department – kind of like president of hockey operations or something I was surprised that he still wanted to be a coach so I've been following his return from the start and I have to say that Lindy is still the same and I think it's going to be great for the organization now I heard that he mentioned our team and ’05-06 that's been mentioned during the press releases and I'm proud that I was a part of those teams I think that Lindy becoming the coach again is a great thing for the Sabres organization and I’m hoping because it’s been a while since the Sabres got to the playoffs and I'm hoping that he's going to bring the culture and the accountability from when I was a player What did you admire about him when he was your coach all the coaches are trying to find all the positive things I was following his career after he left Buffalo and I'm looking forward to seeing him in Prague I'm going to have a chance to have a little chat with him and wish him the best of luck in the future I met a bunch of coaches afterward in my career and I just couldn't say enough about how he allowed me to become an NHL player I got stronger off the ice because of how he handled the players and how he communicated with me A lot of things in sports and personal stuff are connected There were ups and downs in those relationships like it always is He's the right person for Buffalo because he's from Buffalo He knows what the city is about and what the community is about and how Buffalo people work hard and cheer for their hockey club and the Bills and that was a big thing for us not to disappoint those people and it always drove us a little more What did you know about Buffalo at that time and how did you kind of fall in love with it to the point where it kind of put Buffalo on our map here in the Czech Republic to make a team or make something happen in the league you have to overcome all those like early draft picks I played in a great system back in Rochester for a season and I was able to jump over some guys they drafted way ahead of me but once I got there and spent some time in the community and around the people and even though it didn’t have the greatest [reputation] among the players in the NHL I'm pretty sure that driving from the airport to the 33 highway to downtown is not quite fun from the bus once you connect with the people around the team and in the community I don’t think it's a coincidence that a lot of guys who came to Buffalo and played there they lived there after their careers – and that's not one player I wish I didn't get traded at that time so I could be there longer Is there anything in particular about living in Buffalo that you really enjoyed I'm pretty sure that Buffalo looks a little different now than it used to look when I was playing there many years ago What stands out for me was kind of the familiarity They appreciate talking to you and players appreciate the people Buffalo was my second home for a long time and hopefully I can find the time to come there and see the people and be around the city for a little bit People in Buffalo remember your career fondly and specifically bring up your shootout ability 22 out of 44 (tied for 16th in league history among players with at least 10 attempts) I don't think that too many people have 50 percent he saw something in me and he saw I was working on my shot a lot over the summer so he got me the opportunity on a power play to shoot the puck Maybe they saw something in practice and then they started to put me in those situations So those are the situations and moments that I could build a role on the team and I started to be a little more important guy for the team and basically tried to work hard on anything they asked of me And then the funny thing is people know about it that I was kind of like a shootout specialist It was just like a couple of moves that I’d been working on That's why (former Sabres goalie coach) Jimmy Corsi was doing such a great job of showing me the tendencies of the goalies and what they do in certain situations I had a couple of moves that I was using and it worked for the team and I was so happy I was able to contribute to the point department Sometimes that extra point was really meaningful in the end I was always trying to go to backhand after I had a quick shot on the other side You have to sell something to keep the goalie guessing I remember I spent some time with Ryan Miller like what he sees and how he sees the shooters and what he doesn't like from the shooter I was trying to work on it to be able to help the team when the situation came up which got you the opportunity on the power play How much of that is natural talent and how much was that repetition When I started to work on certain mechanics and being able to one-time the pucks I was always trying to hit the net and I was strong I was working out a lot and I was always one of the best conditioned guys and I took a lot of pride in the preparation I think that was one of the things they liked about me how I presented myself and how prepared I came to the training camp year in and year out and I think I deserved that opportunity I was able to score some goals on the power play and since then I had been kind of part of the unit and that was great That's what I was hoping for and I was trying to maintain the position day in and day out Marty Biron said you spent a lot of time on your sticks I always thought that the hockey stick is like an instrument that you play and once it doesn’t do whatever you want to do it shows on the ice and once you have it in your hands it feels comfortable but like I spent a lot of time like to prepare my sticks and having a right stiffness of the stick and right curve and everything Do you have a favorite memory from your career with the Sabres That was one of the greatest experiences I ever had and to actually be part of the shoot out like when the Zamboni doesn't work with the inch of snow and the ice of course because you just don't want to make a fool of yourself like you forgot the puck behind you or something because of the snow on the ice Sidney Crosby scored the winner and we lost I will never forget our trips to the Stanley Cup conference finals stuck together and along with the coaches and that was just especially that 05-06 year where we lost so many great defensemen over the span of the playoffs Those are the memories I will never forget My first game in Florida when I got the call that the Sabres wanted me to go on the trip to Florida I was watching the NHL on TV during the night I was waking up to see the games with my best friend and never imagined that I would one day could be a part of it I'm actually coming to Florida pretty often now I have a place there and every time I come to see the Panthers games I always remember the time that on this rink I played my first NHL game A lot of that was after the lockout and a lot of things changed in the rules and everything was favoring the speed and the skill They read what would make us successful in that new kind of hockey There was a speed that was like a north-and-south game being able to hold onto pucks in the offensive zone It was a great mix of older and young guys I was a little more experienced than the guys who came up like Roysie (Derek Roy) and Thomas (Vanek) and Pommer (Jason Pominville) and Goose (Paul Gaustad) and some other ones These guys just came from the development in Rochester and they came ready and they had been there for a while already and they just built a great mix I think that's no surprise to me that they both are general managers in the NHL now and it was obvious at that time any guy on the team because I still know that from my head Jay McKee at the time and those defensemen there and obviously Ryan (Miller) in the net We had a great season and we felt like we were unstoppable at that time and we kind of were and I think we would have played the finals and we would beat Edmonton only if we didn’t lose four or five defensemen from the top six during the playoffs They played great hockey and we kind of ran out of juice in that conference final It was a little different than the year before But I couldn't say that about the year before after the second period in Game 7 in Carolina and telling myself that there’s 20 minutes to go to reach the Stanley Cup Finals I don't want to take anything from the Carolina team at the time and then [Carolina] got the empty netter for 4-2 there was a feeling I never experienced that you were like working so hard with a great group of friends It was empty and that was one of probably my biggest disappointments of my career We weren't able to finish it out in the third period in Carolina to be able to play for the Stanley Cup but we were getting the guys together off the ice too and everybody kind of pulling on the same side of rope because we saw that we had something special and the coaches saw it too and there was a year of great experience how the right team should go about their business and working towards the ultimate goal.