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How to Brew Beer in Space and More News

How to Brew Beer in Space and More News


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In today's Media Mix, Grant Achatz on inspirations, plus who is furloughed at the White House?

An 11-year-old's plan to brew beer in space might pull through, and more news.

Check out these headlines you may have missed.

Grant Achatz Fashionable Food: The Chicago chef answers Harper's Bazaar "Fashionable Food" feature, saying he'll never tire of pizza. We agree. [Harpers Bazaar]

Junk Food Targets Kids with Games: A new study found that 143 websites that market foods to kids have "advergames" on their websites to cater to children. [US News]

$10 a Cup for Coffee: Apparently a new variety of coffee, called Ironman, just sold for $378 per kilogram of coffee. That's $10 a cup. [Good Food]

Beer in Space? An 11-year-old has proposed a process to make beer in space, which could be used "as a disinfectant and a clean drinking source," if water were to ever be polluted. It's getting launched into space this December. [Denver Post]

Sam Kass Furloughed: While Sam Kass has been furloughed, chef Cristeta Comerford has been cooking the meals for the First Family during the government shutdown. [Obama Foodorama]


Before you can start Fermenting meads and other recipes in Valheim, you will need to build a Fermenter, which requires a Charcoal Kiln, Smelter, and Forge to have been built, along with x30 Fine Wood, x5 Bronze, and x10 Resin to craft the actual Fermenter.

If you're struggling to obtain Fine Wood or Bronze, consider checking out our step-by-step guides below for even more details.

Along with a Fermenter, you will also need a Cauldron to mix all of your potential meads together.

To craft the Cauldron - a key item that is needed to start the fermentation process - simply use your Hammer and select the Cauldron from the Building tab. You will need a total of x10 Tin in order to craft the recipe.


The Pinter review: The 'Nespresso of beer' makes home brewing staggeringly easy

Fresh beer in your kitchen from this disarmingly attractive device? Yes please.

Brewing your own beer at home comes with excessive bragging rights and entitlement to smug Instagram posts, regardless of how it tastes. But brewing craft beer in your kitchen isn’t the easiest of tasks for newcomers. Instead, it’s a path paved with possibilities for ruin, for accidental spillage, for devastatingly "fine" results. It’s something I’ve tried myself, or rather watched nearby as my partner painstakingly sanitised tubing and stirred a bubbling pot of barley while I "participated via Spotify mood playlisting." Craft beer is something I’ve more often than not left to the professionals.

Surely there’s some middle ground though for brewing n00bs like myself, a way to get fresh beer you’ve made yourself at home that you can’t really mess up? Created by newcomer UK craft brewing company The Greater Good, the Pinter is a home brewing device that has been pitched as the "Nespresso of beer." Like the covetable coffee pod espresso machine, the brewing device makes the home process as slick as possible, housed in the type of candy-colored KitchenAid-like casing that makes design fiends enthusiastically hand over their dosh.

I mean, look at that Hot Red.

The Pinter is the creation of Alex Dixon and Ralph Broadbent, university friends and former UK music festival organisers of events like the Peak District's Y Not Festival and Oxfordshire’s Truck Festival. Now they’re running The Greater Good with master brewer Evangelos Tsionos out of the London suburb of Walthamstow, and decided to develop the Pinter as a means for people to make their own beer at home easily, regardless of their brewing experience.

The Pinter comes in six colours: Frost White, Hot Red, Jet Black, Slate Grey, Tropical Yellow, and True Blue. The more confident in their upbeat design choices will probably pick the Tropical Yellow or Hot Red, but as someone who likes to project they’re a minimalist while covering their fridge in tacky travel magnets, I picked the Jet Black.

Using what’s called a Pinter Pack, the Pinter allows you to make one of six types of beverage — there are four beers (Public House IPA, Stars and Stripes American Pale Ale, Fresh Republic Lager, and Craftwerk Pilsner) and two ciders (Waltham Forest Dark Fruit Cider and Cloudy Nine Apple Cider). For this review, we’re making the Stars and Stripes APA, because hey, election. Each aesthetically pleasing Pinter Pack comes with a tiny bottle of brewing yeast, a purifying agent or sanitiser for the vessel, and a bottle of Fresh Press, which is the key to cutting time and effort in the home brewing process.

It's one of the real innovations of the Pinter, the Fresh Press: a bottle of molasses-looking liquid that is the result of skipping the malting, kilning, milling, and mashing bit of beer production. According to the website, the team “intensify the Presses by taking water out at no more than 65°C in a vacuum chamber” to lock in the flavour while it sits in the bottle waiting to be moved along in the brewing process by you. You just pour it into the Pinter at one stage, add yeast, and fill it up with water. That’s it. It’s this that might put off hardcore home brewers who respect the grinding labor of the craft and want total control over the process. But it’s also this that might attract newcomers to brewing, or those who don’t have the time or inclination to complete all the home brewing stages, but still want fresh beer on tap at home. It’s the same appeal and blight of coffee pod machines: baristas hate ‘em, busy people love ‘em.

The Pinter Packs come with the Fresh Press, purifier, and brewing yeast.

Home brewing kits can depending on where you buy them from and what’s included, and while this might seem steep upfront, once you’ve got the equipment, future batches will only cost you ingredients. The same goes for the Pinter, which at £75 sits around the higher than average mark for kits, but is still relatively cheap per pint once you’re up and running.

If you buy a Pinter for £75 ($98), it comes with two Pinter Packs of your choice. Individual packs cost £13 ($17) and each makes about 10 pints of beer, which means each pint sits at around £1.30 ($1.70). Particularly Londoners, you read that correctly — in 2019, the average cost of a pint in the UK was £3.79, , with Londoners handing over an average of £4.57. If you're buying craft beer from the supermarket, say £6 for a four-pack of Camden Hells bottles, it comes to about £1.50 per beer, but at 330ml per bottle it's not a full pint (about 568ml).

The packs are also available through a monthly subscription service, The Fresh Beer Club, from £12 ($15.68) per month. Conveniently, they come delivered in letterbox-sized packs, the kind of which every new subscription company seems to be promoting these days on Instagram — Ohne for tampons, Smol for laundry detergent tablets. And importantly, this type of packaging is pipped as more friendly to the environment than nasty plastic packages and bubble wrap.

Alright, let’s attempt this. For set-up and step-by-step brewing instructions, the company's website or app is highly useful. Here you’ll find the process broken down into four stages (purifying, brewing, conditioning, and cleaning), each with easy to follow steps and video GIFs that you can play, pause, and rewatch if you’re unsure of anything (hi). It'll even double-check steps that are important to get right, and if you run into any trouble – like I did with my feeble arms attempting to unscrew the main cap – you can message the team using the live chat feature — I would not, for instance, have thought to feed a wooden spoon through the handle as a grip to unscrew the cap. Brilliant. *makes plan to open all things with wooden spoon forevermore*

As far as space goes, you’re going to need bench space and access to a sink with a tap, and if your sink isn’t deep enough, something to pour water into the Pinter with (a kettle or jug works). Prepare to splash about a bit if you’re uncoordinated like me, but experienced pourers and those with ample gross motor skills shouldn’t need as many towels as I did.

The first stage is purifying the Pinter and its tap with the included sanitising agent and hot water, a critical process in brewing beer that ensures the ideal environment for fermentation. The website says it should take four to eight minutes, but as I’m a rookie and I needed to check the instructions about four times each, I took a little more like 20 minutes. You’ll need to lift the Pinter and move it around horizontally for this, so if you have mediocre upper body strength like me, just take it easy.

Then comes the brewing process in which you pour the Fresh Beer, brewing yeast, and water into the device and shake for 10 seconds before leaving it for the amount of days stipulated on the front of the bottle (for the APA, it’s four days brewing, three days conditioning — we’ll get to that). It’s incredibly easy and again, requires no mashing, no straining, none of the more laborious — but notably traditional and customisable — parts of craft brewing (it's this part of the process that allows you to play around with the taste of the beer if you're making it from scratch). Home brewing usually sees this part of the process take up to two weeks, before another two weeks for development after bottling, so the Pinter's ability to brew in under a week is something.

You must make sure the Pinter’s innovative carbonation dial is set to “carbonated” before filling it up — this neat feature allows carbon dioxide to escape, which is a by-product of the natural process of turning sugar into alcohol as the beer brews. In home brew kits, you’ll see this facilitated in special caps on growlers with tubing sitting in jars of water, or fancier set-ups, but the Pinter has this built into the device in order to self-regulate the pressure levels.

After leaving your Pinter in a room temperature spot vertically on its brewing dock for the required four days, the next stage is conditioning, the final stage before tapping, when you can smash a frothy of your own making. This stage is laughably easy — all you need to do is remove the brewing dock and wash it out, then add the tap and front cover and pop the whole thing in the fridge for conditioning — if you move a few things around, it literally fits right in there.

Don't judge my sad fridge contents.

A few days later you're ready for tapping, which just requires you to switch off the carbonation and pour out a bit of froth before your first brew comes out, much like a regular pub tap.

The Pinter team sent us a readymade beer to try alongside the beer we brewed ourselves, and the taste was pretty similar — a highly drinkable, smooth American-style pale ale. Considering the speed and ease of brewing this beer, I actually expected it to be average in taste, but it's a deliciously crisp, slightly toasty, medium hoppy, amber hued ale (and it tastes fresher than beer poured from a bottle or can, as draught beer does to me). This goes to show that the Pinter makes the process almost foolproof, much like a pod espresso machine — you'd have to really try to mess this up if you're following the instructions.

And that's it. Ten pints of Actually Good beer ready in seven days. It must be said that the satisfaction that comes with brewing your own beer from scratch and labouring over the entire process was deeper when I've done this in the past than with the Pinter. But to be honest, the pure smuggery that comes with having fresh beer on tap in my own fridge with minimal effort swept this aside with one sip.

Sure, this might not be the device for hardcore home brewers. But for anyone who's keen to create their own brews at home without fuss, or if you simply want to enjoy a draught beer on tap without going to the pub, the Pinter is a spectacularly clever, well-designed, and disarmingly attractive contraption. And considering plenty of us can't leave the house amid this ongoing pandemic, it might just be worth the splurge.


Ancient Nubians Made Antibiotic Beer

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Chemical analysis of the bones of ancient Sudanese Nubians who lived nearly 2000 years ago shows they were ingesting the antibiotic tetracycline on a regular basis, likely from a special brew of beer. The find is the strongest yet that antibiotics were previously discovered by humans before Alexander Fleming discovered penicillin in 1928.

"I'm going to ask Alexander Fleming to hand back his Nobel Prize," joked chemist Mark Nelson, who works on developing new tetracyclines at Paratek Pharmaceuticals and is lead author of the paper published June in the American Journal of Physical Anthropology.

Nelson found large amounts of tetracycline in the bones tested from the ancient population, which lived in the Nubian kingdom (present day Sudan) between 250 A.D. and 550 A.D. and left no written record.

"The bones of these ancient people were saturated with tetracycline, showing that they had been taking it for a long time," Nelson said in a press release August 30. "I'm convinced that they had the science of fermentation under control and were purposely producing the drug."

"This discovery will provide a whole new framework for understanding the relationship between microbes and antibiotics," said anthropologist Dennis Van Gerven of University of Colorado at Boulder. "There might have been other populations that were also doing the same thing, anywhere that there were these microbes. This is going to drive other scientists to start this search, and that is incredibly important."

Scientists have suspected this population was ingesting tetracycline since they first noticed a florescent yellow-green appearance of the bones under ultraviolet light, indicative of tetracycline.

"When we reported that in 1981, it was met with a lot of skepticism," said anthropologist George Armelagos of Emory University, who made the original discovery and is co-author of this new study. "If you were unwrapping an Egyptian mummy and suddenly it had Ray-Ban sunglasses on it, that's what it was like with us."

Tetracycline latches on to calcium and gets deposited in bones, which is how it can be detected it in fossils. The ultraviolet light technique said little about how much tetracycline there was in the bone, and it was hard to convince others it wasn't simply a produced of microbial contamination of the bones, or a one-time beer event.

Nelson was able to solve the problem by dissolving the bones in hydrogen flouride, the nastiest acid on the planet, he said. He was able to clearly identify the amount and identity of the tetracycline in the bones. It was in all the bones, including those of a four-year-old child.

Armelagos, who specializes in reconstructing ancient diets, proposed that the Nubians made the tetracycline in their beer. There is evidence they knew how to make it, he says. Tetracycline is produced by a soil bacteria called streptomyces, which is how it was discovered by modern society in the 1940s. Streptomyces thrives in warm, arid regions such as that of ancient Nubia, and likely contaminated a batch of beer.

They must have known how to propagate the beer because they were doing it to make wine, Nelson says. There was also so much of it in their bones that it is near impossible that the tetracycline-laced beer was a fluke event.

To make sure that making the antibiotic beer was possible, Armelagos had his graduate students give it a try.

"What they were making wasn't like a Bud Light but a cereal gruel," Armelagos said. "My students said that it was 'not bad,' but it is like a sour porridge substance. The ancient people would have drained the liquid off and also eaten the gruel."


How to Homebrew an IPA That's Worth Drinking

It takes some practice, but keeps these tips in mind so you can create an IPA to rival the very best.

Want to enjoy the big, hoppy IPA that beer nerds will stand in lines for hours to buy? Just brew one at home!

It's a little more complicated than brewing a cup of joe, but it's entirely possible to create rich, hugely satisfying hop creations in your kitchen. For guidance on both the bone-dry West Coast IPAs and thick, hazy New England IPAs, we reached out to several of the world's best brewers to get some inside tips on making your own brew.

If you need more basic instruction on making beer, check out PM's guide to brewing. B ut if you've got at least a few batches under your belt, follow this expert advice and make some of best IPAs you'll ever taste.

Keep Out the Oxygen

The basic premise for a great IPA seems simple. First you make a pale ale, the toss in a tons of hops. But despite what looks like an easy formula, it's actually one of the hardest beers to get right, says Travis Smith, brewmaster at San Diego's Societe Brewing. A great IPA starts with solid brewing practices. The world's choicest hops can't make an impact if they're ruined by the time they hit your pint glass. "Imperfections in your process will stand out more because hop character is one of the first things to degrade when beer is mistreated," explains Smith.

The biggest brewing mistake, mentioned by all our experts, was exposing your beer to oxygen. Though a beer gobbles up oxygen during fermentation&mdashwhich along with sugar creates alcohol&mdashonce the yeast stops converting it, oxygen spoils beer and breaks down hop oils, aka the good stuff.

Firestone Walker brewmaster Matt Brynildson recommends that when it's time to transfer your beer out of the primary fermenter, whether to a secondary fermenter, bottling bucket, or keg, purge the vessel with CO2 first to remove oxygen. "Also purge while you dry hop," he adds, referring to the extra and essential step of adding hops to the fermenter.

Joe Grimm, co-founder of Grimm Artisanal Ales, suggests that homebrewers avoid a secondary fermenter all together to avoid oxidation. If you want to dry hop, add them toward the end of primary fermentation, he says, with one- or two-degree brix remaining before hitting terminal gravity. "A homebrewer's best, most low-tech weapon against oxygen is active yeast," Grimm says.

Though many homebrewers believe yeast creates a protective layer of CO2 (a byproduct of brewing) over their beer, Grimm says that idea is a complete myth. "It implies a stable stratification of CO2 below air, whereas in reality all the gases tend to mix."


Anchor Brewing Commemorates 125 Years with New Look, Beers and Vision

SAN FRANCISCO , Jan. 25, 2021 /PRNewswire/ -- San Francisco's Anchor Brewing Company celebrates its 125-year anniversary this February with new branding for its classic line of beers. Rolling out at retail partners nationwide starting in early February and for pick-up at Anchor's Public Taps in San Francisco this week, the new look pays homage to the iconic brewery's storied roots while forging a path forward for Anchor Brewing.

With the debut, cans and bottles of Anchor Steam® Beer, America's first craft beer and a San Francisco original since 1896, along with California Lager, Liberty Ale , and Anchor Porter will feature the retro-modern aesthetic. The recipes and legacy of these category-defining beer styles is upheld by Anchor's Brewmaster Tom Riley, who started on the packaging line at Anchor 36 years ago and assumed his guiding role in August 2020 .

"Anchor's history is earmarked with moments when we took leaps to chart new territory in the craft beer space. As we celebrate our 125th anniversary, we're looking ahead to the next 125 years with a commitment to innovation, while retaining the heritage recipes that are the heart of the brand," says Riley.

In line with Anchor's vision for the brand's next chapter, new beers from Anchor's innovation team led by Pilot Brewer Dane Volek will debut this March. The brews include a Tropical Hazy IPA and Crisp Pilsner, along with Anchor's first 100-calorie brew, Little Weekend, a light Golden Ale brimming with juicy mango flavor.

"During this moment where we are celebrating Anchor's legacy by growing for the future, our innovation team is excited to introduce new brews that we've spent a year perfecting," says Dane Volek , who has been with Anchor Brewing for 13 years. "We are inspired by Anchor's deep roots to pull out some surprises, introducing Anchor to new audiences in 2021 while laying the groundwork for another 125 years as the brewery that changed the way many Americans experience beer."

As part of its investment for the future, Anchor continues its sustainability efforts in 2021. The brewery is completing a water treatment project with Cambrian technologies that will allow Anchor to recycle industrial use water and dramatically reduce its overall water usage, while the brewery's recent shift toward the production of cans further reduces its carbon footprint. Additionally, Anchor has committed to continuing its partnership with Baykeeper, a non-profit that fights for the health of the beautiful San Francisco Bay, and has forged a new partnership with the California State Parks Foundation in support of their mission to protect the state's parks.

While Anchor's roots date back to the Gold Rush, Anchor Brewing Company was established in 1896, making it one of America's oldest breweries. That year, the brewery introduced its signature Anchor Steam® Beer, named for the 19th century practice of fermenting beer outdoors due to lack of refrigeration. As legend has it, the chilly San Francisco night air naturally cooled the fermenting beer, creating the visual of steam rising from the brewery rooftop. Anchor Brewing still employs open fermentation in its brewing practice to preserve the distinct flavor and brewing heritage of Anchor Steam Beer.

In 1965, Fritz Maytag acquired and revived Anchor Brewery for its next chapter. During the course of his tenure, Fritz introduced Anchor's Liberty Ale which launched the IPA revolution with breakthrough brewing practices—such as dry-hopping—that are still used industry-wide today. With its seminal 125-anniversary year, Anchor Brewing honors its trailblazing history with a renewed commitment to innovation and evolution that extends beyond its new look.


Recipe exchange: Pretzels and pig’s stomach

I’m going to make a bold statement: Pretzels are only good in Pennsylvania.

Here are the facts to back up my assertion.

We are the home of pretzels, as Pennsylvania produces more than any other state in the nation.

Pennsylvania’s pretzel dominance is thanks to German immigrants who brought pretzels over with them and were later to be known as the Pennsylvania Dutch in the 1700s.

I don’t discriminate and love pretzels of all types but soft are far and away my favorite. I asked readers recently if anyone out there makes soft pretzels at home.

Fred Preuninger of Bethlehem wrote in with a recipe and shared a story:

“One of us was team-teaching fifth grade Sunday school at First Presbyterian Church of Allentown back in the 1980s. There was a lesson about a monk who invented the shape of pretzels to represent crossed arms, as in prayer. The team decided to make pretzels one Sunday for Lent baking them on Sunday morning and offering them for sale to the congregation. Proceeds of the sale were given to a mission organization that provides food to hungry children. The pretzel sale became an annual tradition.”

The recipe Preuninger sent in is his mom’s, who of course wrote it out by hand.


Busch Beer Will Pay Your Dog to Be Its New “Chief Tasting Officer”

The most qualified applicant will get a salary of $20,000.

As if being a dog wasn’t a good enough gig (hello endless belly rubs and long naps!) Busch Beer is looking to sweeten the deal even more.

On Tuesday, the St. Louis-based brand announced that it is looking for a dog to taste test its dog brew (which debuted last year) by releasing an adorable recruitment video on YouTube. In the clip, a member of Busch’s HR team notes the duties associated with the Chief Tasting Officer role, including shepherding the “great taste of Busch” and researching new flavors with a “bark that’s as good as your bite.”

While the viewer is led to believe that the HR rep is speaking with another person, the camera eventually turns to reveal a pooch (sporting a bowtie, no less!) sitting across the table.

Upon hearing several barks, the (human) Busch employee then ventures out into the waiting room to find about a dozen dogs waiting to interview for the position. “This isn’t going to be easy,” he quips.

“Is your pup qualified to be Busch Dog Brew’s Chief Tasting Officer?” a voiceover asks. “Learn how to apply at Busch.com/CTO and your pup could win a $20,000 salary.”

Per the site, the job comes with a $20,000 salary, healthcare ($800 of pet insurance) and stock options in the form of some free Dog Brew. The rules of this canine-focused contest, which concludes on April 28, stipulate that owners can submit their four-legged friends for the role via Facebook, Instagram or Twitter by posting their pet’s picture and qualifications with the hashtag #BuschCTOcontest.

As far as qualifications for the position go, a job description reads: “In order to get the job, your pup needs to possess a refined palate, an outstanding sense of smell, and must be a ‘very good’ boy or girl.’”

Busch debuted its dog-friendly beer in August 2020, and it sold out in less than 24 hours. According to the brand, the drink is made with bone broth and is bound to be a hit with your doggo. “[Dog brew is] made with vegetables, herbs, spices, water, and pork broth to provide your best buddy with a nutritious and tasty snack that helps to promote a healthy digestive system,” the product description states. “Bone broth is also a great way for dogs who struggle to eat solid food to get all of their extra nutrients. Your best friend is going to love it.”


Beer Town: Terrapin in Athens has become a mecca for women brewers

On March 8, International Women’s Day, I spent some time at the ATL Brew Lab and Terrapin Taproom at Truist Park with Terrapin brewer Anita Riley and Terrapin brewing supervisors Jess Hurd and Chrissy Loganchuk.

Along with Terrapin co-founder and VP Brian “Spike” Buckowski, Riley, Hurd and Loganchuk were there to participate in the Pink Boots Collaboration Brew Day — an annual event organized by the Pink Boots Society, a global nonprofit that highlights women’s roles in the beer industry.

According to Buckowski, right now, Terrapin likely has more women working in the brewery in Athens than any other craft-size brewery in the U.S. A 2019 survey by the Brewers Association found about 7.5% of the staff of reporting breweries employed a female in the brewer role.

“We have a tightknit group of female brewers, and we thought it would be great, especially on International Women’s Day, to come down and brew the Pink Boots beer here,” Buckowski said.

In recent times, several craft breweries have faced charges of sexism, and even serious abuse. That’s something the women brewing at Terrapin are all well aware of. And not surprisingly, it was the context for what we started off talking about.

“The brewing industry is a highly stressful environment, and you are still going to run into some strong personalities,” Hurd said. “But Terrapin has worked pretty hard to sort of change the course on some of the more toxic behavior that used to be more prevalent. And I think we have managed to become a brewery that’s exceptionally welcoming.”

“I’m very comfortable in a male environment,” Riley said. “My parents owned and ran two body shops while I was growing up, and that was kind of like the world I grew up in. So to be in a male heavy industrial environment is very normal for me.

“I think that coming to Terrapin, though, I realized that suiting up every day, putting on my PPE, my cap, my safety glasses, and boots, what I wasn’t having to put on was that emotional armor of just being a woman in a space that wasn’t necessarily welcoming or inviting.”

“Terrapin was my first full-time job out of college,” Loganchuk said. “I’ve always been part of some sort of sports team, so I’ve always been on a team of women, and Terrapin in some ways feels like that, I think. We definitely joke around, and I think that helps a lot.

“But you don’t have to worry about not being respected. I always feel comfortable coming to work, and having a good time, being able to throw some jabs, but without any sort of aggression.”

Even with the strides they’ve made, Riley, Hurd and Loganchuk agreed it’s doubtful that most beer drinkers know how many women are working at breweries now.

“When I would tell people I was going for a brewing program, they would be like, ‘Oh, you have to have a beard for that.’ ‘You have to be a guy for that.’ But I think that there is a consumer perspective that you have to be a guy, and that it’s so hard that women can’t do it,” Hurd said. “I think that’s a barrier to entry for women who may have been interested, otherwise.”


Craft Beer That Speaks to Your Style

But at the end of the day, the beer you carefully keg is what speaks volumes to your customers. Determine your style and design quality, reliable flagship beers, but also be aware that craft drinkers are always looking for something new to plug into Untappd. A Demeter Group Investment Bank report noted that that craft drinkers comprise “experimenters and nonlinear explorers who jump from one new beer or spirits or hard cider to another without an obvious, discernable progression.”

It’s important to study the trends—both on a broad and a local level—and try brewing something to satisfy the intrigue of consumers. But don’t release a mediocre trendy beer for hype’s sake: craft beer drinkers, especially Millennials, despise gimmicky beers and fake brands. Misleading customers into sipping something less than ideal to make a buck reminds drinkers of the cheap tricks of Big Beer and may backfire.

You have countless ways to market to drinkers, from social media shares to online content to community events. For all the fine details of when, where and how to reach craft beer consumers, so much of it falls back on your own authenticity: if you’re passionate about your beer and working hard to succeed, then share that story, make that personal connection and prepare to pour pints for consumers eager to experience a new craft beer. If you find you’re struggling to manage it yourself, we’re happy to offer our services to help you tell your story!

Harvin BedenbaughContent Writer/Editor



Comments:

  1. Gouveniail

    Your sentence simply excellent

  2. Evan

    I beg your pardon, this does not suit me. Are there other variations?

  3. Tekinos

    Exactly! Go!



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