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You can find her on Twitter at \u003ca href=\"https://twitter.com/SeaWarren\">@SeaWarren.\u003c/a>","avatar":"https://secure.gravatar.com/avatar/c9e3a2dd3288f0ed2a8f91f6564ddbcd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"Christi Warren | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c9e3a2dd3288f0ed2a8f91f6564ddbcd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c9e3a2dd3288f0ed2a8f91f6564ddbcd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/christiwarren"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_134274":{"type":"posts","id":"bayareabites_134274","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134274","score":null,"sort":[1564086544000]},"guestAuthors":[],"slug":"pabst-blue-ribbon-seeks-buzz-with-hard-coffee","title":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee","publishDate":1564086544,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='beer' label='More on Beer']\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a \"Frappuccino\" — with an alcoholic kick.","status":"publish","parent":0,"modified":1564086544,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":435},"headData":{"title":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee | KQED","description":"Americans are buying less beer from big breweries, so companies are getting creative to attract customers. Pabst is testing what one customer describes as a "Frappuccino" — with an alcoholic kick.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134274 https://ww2.kqed.org/bayareabites/?p=134274","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/25/pabst-blue-ribbon-seeks-buzz-with-hard-coffee/","disqusTitle":"Pabst Blue Ribbon Seeks Buzz With Hard Coffee","nprImageCredit":"Jeff Brady","nprByline":"Jeff Brady, All Things Considered","nprImageAgency":"NPR","nprStoryId":"745301946","nprApiLink":"http://api.npr.org/query?id=745301946&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee?ft=nprml&f=745301946","nprRetrievedStory":"1","nprPubDate":"Thu, 25 Jul 2019 15:38:00 -0400","nprStoryDate":"Thu, 25 Jul 2019 15:00:06 -0400","nprLastModifiedDate":"Thu, 25 Jul 2019 15:38:06 -0400","path":"/bayareabites/134274/pabst-blue-ribbon-seeks-buzz-with-hard-coffee","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"beer","label":"More on Beer "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Americans are \u003ca href=\"https://www.brewersassociation.org/statistics-and-data/national-beer-stats/\">buying less beer\u003c/a> from the country's largest breweries, and that has companies looking for new ways to attract customers. \u003c/p>\n\u003cp>You can see evidence in the beer aisle, where products like spiked seltzers and hemp-infused ales are aimed at the next generation of drinkers. \u003c/p>\n\u003cp>Now, 175-year-old Pabst Blue Ribbon is trying \u003ca href=\"https://pabst-blue-ribbon.prezly.com/pabst-blue-ribbon-to-introduce-hard-coffee-july-2019\">hard coffee\u003c/a>. \u003c/p>\n\u003cp>At \u003ca href=\"https://www.jerzeesglenside.com/\">Jerzee's Sports Bar & Pizzaria\u003c/a> in Glenside, Penn., a case of PBR's hard coffee arrived and a week later, only four cans were left.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It kind of tastes like Starbucks' Frappuccino, honestly, that's what it reminds me of,\" said patron Kris Beattie. \u003c/p>\n\u003cp>There is no beer taste. That's because Pabst says its hard coffee is made with \"malt beverage,\" which is related to beer. The company uses malted barley that's fermented. The malt flavor and color is removed, leaving a neutral alcohol that Pabst combines with coffee, sugar, milk and vanilla to make hard coffee.\u003c/p>\n\u003cp>The drink is a hit with Jerzee's patron Beth Mancini, who jokes, \"I could probably take it to work and no one would know!\"\u003c/p>\n\u003cp>Smaller breweries have experimented with coffee for a while now, says Nicole Schmid, who orders craft beers for Jerzee's. She points out a beer called \u003ca href=\"https://troegs.com/beer/javahead-stout/\">Java Head Stout\u003c/a> from Tröegs Independent Brewing, which says on the label that it's \"brewed with coffee beans.\" And for nearly five years, \u003ca href=\"https://8thwonder.com/brews/rocket-fuel-vietnamese-coffee-porter\">8\u003csup>th\u003c/sup> Wonder Brewery\u003c/a> in Houston has sold what its website describes as \"Porter infused with cold brew coffee and milk sugar.\"\u003c/p>\n\u003cp>Schmid says Pabst's hard coffee is \"not a new idea, but it's PBR and everybody wants to try it.\"\u003c/p>\n\u003cp>Well, not everybody. \u003c/p>\n\u003cp>One Jerzee's patron who was nursing a bottle of Budweiser didn't want to give his name, but he declined to sample the hard coffee, saying, \"Beer should taste like beer.\"\u003c/p>\n\u003cp>But tastes are changing, and Pabst Brand Director John Newhouse says his company is trying to respond by being be nimble and diversifying the kinds of beverages it sells. \u003c/p>\n\u003cp>\"So for a while people are going to say, 'Well this isn't a beer — I'm confused.' And that's alright,\" says Newhouse. \u003c/p>\n\u003cp>As part of this effort, next month Pabst plans to \u003ca href=\"https://www.esquire.com/food-drink/a26838477/pbr-whiskey-five-seconds-interview/?utm_campaign=socialflowTWESQ&utm_medium=social-media&utm_source=twitter&src=socialflowTW\">introduce a whiskey\u003c/a>, too. \u003c/p>\n\u003cp>For now, the hard coffee is being test marketed in five states: Pennsylvania, New Jersey, Maine, Georgia and Florida. The company says sales are strong, but it hasn't yet announced plans yet to expand nationwide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/07/25/745301946/pabst-blue-ribbon-seeks-buzz-with-hard-coffee\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134274/pabst-blue-ribbon-seeks-buzz-with-hard-coffee","authors":["byline_bayareabites_134274"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_10028","bayareabites_4084","bayareabites_12555","bayareabites_10916","bayareabites_1248"],"tags":["bayareabites_8359","bayareabites_14753","bayareabites_14775","bayareabites_16272","bayareabites_14210"],"featImg":"bayareabites_134275","label":"bayareabites"},"bayareabites_134158":{"type":"posts","id":"bayareabites_134158","meta":{"index":"posts_1591205157","site":"bayareabites","id":"134158","score":null,"sort":[1563830131000]},"guestAuthors":[],"slug":"russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","title":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer","publishDate":1563830131,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>[aside postID='bayareabites_117246' label='More Beer Recommendations']\u003c/p>\n\u003cp>Summer is finally kicking into gear in Sonoma County. Time to sip on a cold one on a shaded patio or at a lively bar – we’ve lined up a few favorite beer venues for summer fun. \u003c/p>\n\u003cp>Added bonus: we asked each spot for a summer brew recommendation. You’re welcome!\u003c/p>\n\u003cfigure id=\"attachment_134160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg\" alt=\"Guests enjoying cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\" width=\"800\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Riverside patio at Stumptown Brewery, Guerneville\u003c/strong>\u003c/h2>\n\u003cp>The real gem at this Guerneville brewery, aside from the great beers, is the expansive outdoor deck, overlooking the Russian River. Spend a sunny Saturday sipping on a beer sampler, or the “Donkey Punch”, a refreshing hoppy lager with a kick and a thick body. A great pit stop on the way to the river or the coast.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try\u003c/em>:\u003c/strong> \"Post Hazy Brut\" IPA. \u003ci>15045 River Road, Gurneville, 707-869-0705. \u003c/i>\u003ca href=\"http://www.stumptown.com/\">\u003ci>stumptown.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lagunitas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>Enjoying live music while sipping beer at the Lagunitas brewery.\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Live tunes at Lagunitas, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>This local brewery may have made it big but it still maintains a down-home atmosphere at its Petaluma taproom. Sip on one of their famed IPAs on the patio or swing by on the weekend to hear some live tunes at the amphitheater. Coming up this summer: The Budos Band, James McMurtry and The Nude Party.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Phase Change\" IPA\u003cstrong>. \u003c/strong>\u003cem>1280 N. McDowell Blvd., Petaluma, 707-769-4455, \u003ca href=\"http://lagunitas.com/\">lagunitas.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg\" alt=\"\" width=\"800\" height=\"715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga.jpg 895w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003cem>Finding your inner peace with boozy yoga.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Downward beer at Cooperage, Santa Rosa\u003c/b>\u003c/h2>\n\u003cp>Hoping to stay fit this summer but don't want to forgo your brew? Find inner and outer balance with Cooperage's \u003ca href=\"https://www.eventbrite.com/e/yoga-and-beer-at-cooperage-tickets-33294669252?fbclid=IwAR3eyPXf_ML8qNCV5LrBhonHIkkQsyUruX-8YNKJgDzNtHsHVmwBfe0S1wU\">Yoga and Beer\u003c/a> program. Beginner-friendly yoga classes ($17) take place on Sundays at 10:30 a.m. Enjoy a complimentary drink of your choice post Shavasana.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try\u003c/strong>:\u003c/em> \"Wok this Way\" rice lager. \u003ci>981 Airway Ct. Suite G, Santa Rosa, 95403. 707-293-9787. \u003c/i>\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>cooperagebrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134166\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>Views and brews for you and your furry friend to savor.\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Bring your pup to the patio at Russian River Brewing Company, Windsor\u003c/strong>\u003c/h2>\n\u003cp>The new Russian River facility has a one-acre pet-friendly park and patio perfect for beer-lovers and their four-legged friends. Items from the tasty pub menu can be paired with classic RRBC IPAs like Blind Pig and Pliny the Elder.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Sanctification\" blonde lager. \u003cem>700 Mitchell Ln, Windsor, 707-545-2337, \u003ca href=\"http://russianriverbrewing.com/windsor.\">russianriverbrewing.com/windsor.\u003c/a>\u003c/em> (Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_134163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134163 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg\" alt=\"\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Bocce, BBQ, and kid-friendly vibes at Brewsters Beer Garden\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Family fun at Brewsters Beer Garden, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>45+ brews on tap, bottle and can, great barbecue, a kids menu and a large outdoor patio with a designated play area, make Brewsters a favorite spot for beer-lovers and their offspring. There's bocce, too, and a large outdoor stage with free live music on Thursday, Friday and Saturday nights, as well as Saturday and Sunday afternoons during the summer.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>Barrel Brothers \"Por Que No?\" lager. \u003ci>229 Water Street North, Petaluma, 707-981-8330. \u003c/i>\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>brewstersbeergarden.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/st-florians-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>Amy and Aron Levin of St. Florians welcoming families for summer fun!\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Food trucks and more family fun at St. Florian’s, Windsor\u003c/strong>\u003c/h2>\n\u003cp>Another family-friendly beer venue, St. Florian’s serves up boardgames, puzzles, foosball, and a patio with a sandbox -- and great beer, of course. Food trucks are often on site, when they're not, patrons are encouraged to picnic at the brewery or order food from a nearby restaurant.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Orange You Glad I Didn’t Yell Fire!?\" light blonde ale. \u003ci>704 Bell Rd, Windsor, 707-838-2739. \u003c/i>\u003ca href=\"http://stfloriansbrewery.com/\">\u003ci>stfloriansbrewery.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>\u003ca href=\"http://stfloriansbrewery.com/\">Classic German beer hall ambiance in the Sonoma Springs taproom.\u003c/a>\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>The best of both worlds at Sonoma Springs, Sonoma\u003c/strong>\u003c/h2>\n\u003cp>This downtown Sonoma taproom channels the vibe of a classic German beer hall with an added touch of Wine Country style. Find 15 beers on tap here, including handcrafted California ales, German-style beers and barrel aged brews. A patio is in the works.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Float the Day Away\" IPA. \u003ci>19449 Riverside Dr Suite 101 Sonoma, 707-938-7422, \u003c/i>\u003ca href=\"http://www.sonomaspringsbrewing.com/\">\u003ci>sonomaspringsbrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134162\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/bear-republic-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">The outdoor patio overlooking the pond at the new Bear Republic Brewing Co. brewpub in Rohnert Park.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Lakeside patio at Bear Republic, Rohnert Park\u003c/b>\u003c/h2>\n\u003cp>Famous for the Racer 5 IPA, Bear Republic serves up good brews and good times in Healdsburg and Rohnert Park. Their Lakeside facility features two bars, ample seating, a space for kids to play and an expansive deck overlooking Robert's Lake. A nearby dog park makes this an extra dog-friendly spot.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Thru the Haze\" IPA. \u003cem>5000 Roberts Lake Rd, Rohnert Park, 707-585-2722, \u003ca href=\"http://bearrepublic.com/\">bearrepublic.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Indulge in laughter at Palooza Brewing and Gastropub.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Laugh out loud at Palooza Brewery and Gastropub, Kenwood\u003c/b>\u003c/h2>\n\u003cp>This neighborhood spot serves up good brews and food, Jenga on the patio and a ping pong table. There's live music on Thursday nights and standup comedy on first Fridays, May to September. Another special perk: The gastropub recently started brewing their own beers.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Palooza Pilsner.\" \u003cem>8910 Sonoma Hwy, Kenwood, 707-833-4000, \u003ca href=\"http://paloozafresh.com/\">paloozafresh.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-breweries-and-beer-venues-for-summer/?slide=2#slide-2\">Sonoma Magazine\u003c/a>. \u003c/em>\u003c/p>\n","blocks":[],"excerpt":"Visit a few favorite beer venues for summer fun in Sonoma County.","status":"publish","parent":0,"modified":1563830131,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":869},"headData":{"title":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer | KQED","description":"Visit a few favorite beer venues for summer fun in Sonoma County.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"134158 https://ww2.kqed.org/bayareabites/?p=134158","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/07/22/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer/","disqusTitle":"Russian River and More: Best Sonoma Breweries and Bars for a Sudsy Summer","source":"Sonoma Magazine","nprByline":"Sam Weber, Sonoma Magazine","path":"/bayareabites/134158/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117246","label":"More Beer Recommendations "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Summer is finally kicking into gear in Sonoma County. Time to sip on a cold one on a shaded patio or at a lively bar – we’ve lined up a few favorite beer venues for summer fun. \u003c/p>\n\u003cp>Added bonus: we asked each spot for a summer brew recommendation. You’re welcome!\u003c/p>\n\u003cfigure id=\"attachment_134160\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134160\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg\" alt=\"Guests enjoying cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\" width=\"800\" height=\"541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/stumptown-brewery.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Cold drinks on the patio overlooking the Russian River at Stumptown Brewery.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Riverside patio at Stumptown Brewery, Guerneville\u003c/strong>\u003c/h2>\n\u003cp>The real gem at this Guerneville brewery, aside from the great beers, is the expansive outdoor deck, overlooking the Russian River. Spend a sunny Saturday sipping on a beer sampler, or the “Donkey Punch”, a refreshing hoppy lager with a kick and a thick body. A great pit stop on the way to the river or the coast.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try\u003c/em>:\u003c/strong> \"Post Hazy Brut\" IPA. \u003ci>15045 River Road, Gurneville, 707-869-0705. \u003c/i>\u003ca href=\"http://www.stumptown.com/\">\u003ci>stumptown.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134164\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134164\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/lagunitas-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/lagunitas.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>Enjoying live music while sipping beer at the Lagunitas brewery.\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Live tunes at Lagunitas, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>This local brewery may have made it big but it still maintains a down-home atmosphere at its Petaluma taproom. Sip on one of their famed IPAs on the patio or swing by on the weekend to hear some live tunes at the amphitheater. Coming up this summer: The Budos Band, James McMurtry and The Nude Party.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Phase Change\" IPA\u003cstrong>. \u003c/strong>\u003cem>1280 N. McDowell Blvd., Petaluma, 707-769-4455, \u003ca href=\"http://lagunitas.com/\">lagunitas.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134161\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134161\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg\" alt=\"\" width=\"800\" height=\"715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-800x715.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga-768x686.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/alchoholic-yoga.jpg 895w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003cem>Finding your inner peace with boozy yoga.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Downward beer at Cooperage, Santa Rosa\u003c/b>\u003c/h2>\n\u003cp>Hoping to stay fit this summer but don't want to forgo your brew? Find inner and outer balance with Cooperage's \u003ca href=\"https://www.eventbrite.com/e/yoga-and-beer-at-cooperage-tickets-33294669252?fbclid=IwAR3eyPXf_ML8qNCV5LrBhonHIkkQsyUruX-8YNKJgDzNtHsHVmwBfe0S1wU\">Yoga and Beer\u003c/a> program. Beginner-friendly yoga classes ($17) take place on Sundays at 10:30 a.m. Enjoy a complimentary drink of your choice post Shavasana.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try\u003c/strong>:\u003c/em> \"Wok this Way\" rice lager. \u003ci>981 Airway Ct. Suite G, Santa Rosa, 95403. 707-293-9787. \u003c/i>\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>cooperagebrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134166\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/russian-river-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"https://cooperagebrewing.com/\">\u003ci>Views and brews for you and your furry friend to savor.\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Bring your pup to the patio at Russian River Brewing Company, Windsor\u003c/strong>\u003c/h2>\n\u003cp>The new Russian River facility has a one-acre pet-friendly park and patio perfect for beer-lovers and their four-legged friends. Items from the tasty pub menu can be paired with classic RRBC IPAs like Blind Pig and Pliny the Elder.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Sanctification\" blonde lager. \u003cem>700 Mitchell Ln, Windsor, 707-545-2337, \u003ca href=\"http://russianriverbrewing.com/windsor.\">russianriverbrewing.com/windsor.\u003c/a>\u003c/em> (Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_134163\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-134163 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg\" alt=\"\" width=\"800\" height=\"539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-800x539.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-768x518.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden-1020x687.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/brewsters-beer-garden.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Bocce, BBQ, and kid-friendly vibes at Brewsters Beer Garden\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Family fun at Brewsters Beer Garden, Petaluma\u003c/strong>\u003c/h2>\n\u003cp>45+ brews on tap, bottle and can, great barbecue, a kids menu and a large outdoor patio with a designated play area, make Brewsters a favorite spot for beer-lovers and their offspring. There's bocce, too, and a large outdoor stage with free live music on Thursday, Friday and Saturday nights, as well as Saturday and Sunday afternoons during the summer.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>Barrel Brothers \"Por Que No?\" lager. \u003ci>229 Water Street North, Petaluma, 707-981-8330. \u003c/i>\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>brewstersbeergarden.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134168\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134168\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/st-florians-800x544.jpg\" alt=\"\" width=\"800\" height=\"544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/st-florians.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ca href=\"http://brewstersbeergarden.com/\">\u003ci>Amy and Aron Levin of St. Florians welcoming families for summer fun!\u003c/i>\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>Food trucks and more family fun at St. Florian’s, Windsor\u003c/strong>\u003c/h2>\n\u003cp>Another family-friendly beer venue, St. Florian’s serves up boardgames, puzzles, foosball, and a patio with a sandbox -- and great beer, of course. Food trucks are often on site, when they're not, patrons are encouraged to picnic at the brewery or order food from a nearby restaurant.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Orange You Glad I Didn’t Yell Fire!?\" light blonde ale. \u003ci>704 Bell Rd, Windsor, 707-838-2739. \u003c/i>\u003ca href=\"http://stfloriansbrewery.com/\">\u003ci>stfloriansbrewery.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134167\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134167\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sonoma-springs.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">\u003ci>\u003ca href=\"http://stfloriansbrewery.com/\">Classic German beer hall ambiance in the Sonoma Springs taproom.\u003c/a>\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cstrong>The best of both worlds at Sonoma Springs, Sonoma\u003c/strong>\u003c/h2>\n\u003cp>This downtown Sonoma taproom channels the vibe of a classic German beer hall with an added touch of Wine Country style. Find 15 beers on tap here, including handcrafted California ales, German-style beers and barrel aged brews. A patio is in the works.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Summer brew to try:\u003c/em> \u003c/strong>\"Float the Day Away\" IPA. \u003ci>19449 Riverside Dr Suite 101 Sonoma, 707-938-7422, \u003c/i>\u003ca href=\"http://www.sonomaspringsbrewing.com/\">\u003ci>sonomaspringsbrewing.com\u003c/i>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134162\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134162\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/bear-republic-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/bear-republic.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">The outdoor patio overlooking the pond at the new Bear Republic Brewing Co. brewpub in Rohnert Park.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Lakeside patio at Bear Republic, Rohnert Park\u003c/b>\u003c/h2>\n\u003cp>Famous for the Racer 5 IPA, Bear Republic serves up good brews and good times in Healdsburg and Rohnert Park. Their Lakeside facility features two bars, ample seating, a space for kids to play and an expansive deck overlooking Robert's Lake. A nearby dog park makes this an extra dog-friendly spot.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Thru the Haze\" IPA. \u003cem>5000 Roberts Lake Rd, Rohnert Park, 707-585-2722, \u003ca href=\"http://bearrepublic.com/\">bearrepublic.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134165\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134165\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/palooza-brewing.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\" />\u003cfigcaption class=\"wp-caption-text\">Indulge in laughter at Palooza Brewing and Gastropub.\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003cb>Laugh out loud at Palooza Brewery and Gastropub, Kenwood\u003c/b>\u003c/h2>\n\u003cp>This neighborhood spot serves up good brews and food, Jenga on the patio and a ping pong table. There's live music on Thursday nights and standup comedy on first Fridays, May to September. Another special perk: The gastropub recently started brewing their own beers.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Summer brew to try:\u003c/strong>\u003c/em> \"Palooza Pilsner.\" \u003cem>8910 Sonoma Hwy, Kenwood, 707-833-4000, \u003ca href=\"http://paloozafresh.com/\">paloozafresh.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003cem>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/best-sonoma-breweries-and-beer-venues-for-summer/?slide=2#slide-2\">Sonoma Magazine\u003c/a>. \u003c/em>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/134158/russian-river-and-more-best-sonoma-breweries-and-bars-for-a-sudsy-summer","authors":["byline_bayareabites_134158"],"categories":["bayareabites_109","bayareabites_301","bayareabites_13306","bayareabites_50","bayareabites_15155","bayareabites_1807","bayareabites_15156"],"tags":["bayareabites_14753","bayareabites_13493","bayareabites_16340","bayareabites_218"],"featImg":"bayareabites_134170","label":"source_bayareabites_134158"},"bayareabites_133774":{"type":"posts","id":"bayareabites_133774","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133774","score":null,"sort":[1559066084000]},"guestAuthors":[],"slug":"beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results","title":"Beer Archaeologists Are Reviving Ancient Ales — With Some Strange Results","publishDate":1559066084,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_117246,bayareabites_133710' label='More Beer on Bay Area Bites']\u003c/p>\n\u003cp>The closest that Travis Rupp came to getting fired from Avery Brewing Co. in Boulder, Colo., he says, was the time he tried to make chicha. The recipe for the Peruvian corn-based beer, cobbled together from bits of pre-Incan archaeological evidence, called for chewed corn partially fermented in spit. So, Rupp's first task had been to persuade his colleagues to gather round a bucket and offer up their chompers for the cause.\u003c/p>\n\u003cp>Once he got to brewing, the corn-quinoa-spit mixture gelatinized in a stainless steel tank, creating a dense blob equivalent in volume and texture to about seven bathtubs of polenta. Oops.\u003c/p>\n\u003cp>In another go, Rupp managed to avoid the brew's gelatinous fate, but encountered a new problem when it came time to drain the tank. \"It literally turned into cement in the pipes because the corn was so finely ground,\" says Rupp. \"People were a little cranky.\"\u003c/p>\n\u003cp>These are the kinds of sticky situations that come with trying to bring ancient flavors into modern times.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A self-proclaimed beer archaeologist, Rupp has traveled the world in search of clues as to how ancient civilizations made and consumed beer. With Avery Brewing Co., he has concocted eight of them in a series called \"Ales of Antiquity.\" The brews are served in Avery's restaurant and tasting room.\u003c/p>\n\u003cp>\"The one thing that we've been really quite surprised by is not a single one of them is undrinkable,\" he says. \"Every one of them has gotten done and we're like, 'That is so weird. That is just so cool.' \"\u003c/p>\n\u003cp>There's the \u003ca href=\"https://www.averybrewing.com/beers/ragnarsdrapa\">Viking-inspired beer\u003c/a> based on information gleaned from sagas and the debris of ancient shipwrecks. It's made with juniper branches and baker's yeast, which gives it a slight but surprising whiff of banana. (Rupp regrets that he had to ferment it in regular brewing equipment rather than a more historically accurate \u003ca href=\"http://www.posbeer.org/oppaat/sahti/equipment.php\">trough\u003c/a> made from a freshly cut and hollowed out juniper tree.)\u003c/p>\n\u003cp>Another, called\u003ca href=\"https://www.averybrewing.com/beers/beershepba\"> Beersheba,\u003c/a> is based on references and artifacts primarily from Israel. It involves three types of grain and pomegranate juice, in the style of King Zimri-Lim, who, Rupp read, was known to send slaves into the mountains to get snow for his \u003ca href=\"https://www.historytoday.com/greatest-library-alexandria\">icehouse\u003c/a> so that his beer could be served cold. It's one of Rupp's personal favorites, despite smelling a little like baby spit-up and tasting like a funky fruit rollup.\u003c/p>\n\u003cp>A beer called \u003ca href=\"https://www.averybrewing.com/beers/benedictus\">Benedictus\u003c/a> came about when Rupp teamed up with a couple of Italian monks to re-create a monastic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipe/benedictus-gruit-ale/\">recipe\u003c/a> calling for wormwood and lavender and dating to A.D. 825.\u003cstrong> \u003c/strong>It smells like a spicy men's shampoo and tastes like drinking an herb garden. The Peruvian chicha, on the other hand, is sour and summery.\u003c/p>\n\u003cp>The brewery's latest is a porter meant to show what George Washington would have been swigging at Mount Vernon during his retirement years.\u003c/p>\n\u003cp>\"It's also maybe a little too drinkable, as I would attest on the first night that this got released,\" says Rupp.\u003c/p>\n\u003cp>Rupp is not alone in the world of beer archaeology. \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/\">Patrick McGovern\u003c/a> is scientific director of the Biomolecular Archaeology Project at the University of Pennsylvania Museum of Archaeology and Anthropology. The author of \u003cem>Ancient Brews: Rediscovered and Re-Created,\u003c/em> he is known as the \"Indiana Jones of Ancient Ales.\"\u003c/p>\n\u003cp>McGovern \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=147\">took a swing\u003c/a> at ancient chicha, too, with the brewery Dogfish Head in Delaware. \"We chewed the red Peruvian corn for eight hours. The insides of our mouths were pretty cut up and our jaws were aching and so on, but it worked,\" he says. The final product involved peppercorns and wild strawberries. Dogfish Head has been \u003ca href=\"https://www.dogfish.com/brewery/beer/chicha\">making chicha ever since\u003c/a>, both serving it to customers at the brewery and shipping it out.\u003c/p>\n\u003cp>The trouble with re-creating ancient brews is that it's actually an impossible task, even for McGovern, who uses techniques like mass spectrometry and gas chromatography to figure out what an ancient vessel once contained.\u003c/p>\n\u003cp>\"You don't have 100% certainty by any means,\" says McGovern. \"The basic ingredients I think we can be pretty sure of. What we don't know about is likely microorganisms, the bittering agents, or other additives that we might have missed.\"\u003c/p>\n\u003cp>In a way, we will never truly be able to taste what King Midas was drinking, or the brews of Machu Picchu. Or even something much more recent, like George Washington's favorite porter.\u003c/p>\n\u003cp>\"I can't re-create what was on the individual's clothes the day that they were producing that beer that could have fallen into it. I can't re-create the yeast that's in the air, the yeast that's in some guy's beard as he's, you know, working over a brewing vat or something like that. I'll never be able to do that,\" says Rupp. \"But I can get as close as I can. I will do my damnedest to get as close as I can.\"\u003c/p>\n\u003cp>Rupp is now gearing up to tackle a controversial question among brewers: What did the original India pale ale really taste like? He is also planning trips to investigate the brewing traditions of Kazakhstan and Uruguay and exploring whether it might be possible to resurrect a beer that sank aboard a \u003ca href=\"https://www.vasamuseet.se/en\">Swedish ship\u003c/a> almost 400 years ago.\u003c/p>\n\u003cp>Someday, just for fun and if technology will allow it, Rupp would love to resurrect ancient yeast from Antarctic ice cores and brew something with it. To McGovern, on the other hand, \"the holy grail for ancient fermented beverages would be to discover and re-create a Paleolithic alcohol beverage. There's 2 million years there — at least — in which humans are probably drinking fermented beverages, and we don't have any containers.\"\u003c/p>\n\u003cp>Rupp's path to beer archaeology started in 2010, when he finished graduate school in classical history and started lecturing part time at the University of Colorado, Boulder. \u003c/p>\n\u003cp>\"Of course, that's not going to cut it paying the bills, so I was looking for other work,\" he says. Eventually, he wound up as a bartender at Avery Brewing Co., where he now oversees research and development and the wood barrel aging program while continuing to teach classes at the university on topics such as Pompeii and ancient sports.\u003c/p>\n\u003cp>Through his escapades into beer history, Rupp has concluded that we have beer history all wrong. First off, he says, \"There's a perception that ancient or historic beers were undrinkable and crap and thick and just bleh.\"\u003c/p>\n\u003cp>But Rupp maintains that the ancients wouldn't settle for \"mundane gruel\" any more than we would.\u003c/p>\n\u003cfigure id=\"attachment_133776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/george-washington-porter-b1bbce95ec7040eed33ad79715975cb08d9e63ec-e1559065890184.jpg\" alt=\"The latest "Ale of Antiquity" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president "drank porter and three glasses of wine and became quite boisterous by the end of the dinner."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133776\">\u003cfigcaption class=\"wp-caption-text\">The latest \"Ale of Antiquity\" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president \"drank porter and three glasses of wine and became quite boisterous by the end of the dinner.\" \u003ccite>(Courtesy of Travis Rupp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We know the Egyptians didn't do that. They actually record putting fruits and things into their beer to sweeten it and to literally varietize the beer,\" he says. And the Romans were quick to trash Egyptian brews.\u003c/p>\n\u003cp>\"They really stomp all over Egyptian beer. It was the cheap stuff that if you couldn't afford anything else, that's what you drank,\" says Rupp. \"This idea of literally valuing beer based on quality? They were doing that!\"\u003c/p>\n\u003cp>McGovern agrees. \"We think that humans have been basically the same from the beginning, in that we have the same sensory organs, we have the same response to alcohol with our brains, and so we would know what we like,\" he says. Cultural and individual preferences aside, he says, there's likely a through line in what humans think makes a good drink.\u003c/p>\n\u003cp>Then, there's another assumption: If a culture's records and art don't frequently and obviously reference beer, they probably didn't make or drink it.\u003c/p>\n\u003cp>But, Rupp asks, \"How many books have you read on milk? Do you know the history of the paper clip? No.\"\u003c/p>\n\u003cp>In some seemingly beerless societies, he says, it's possible the drink was so common that it didn't seem worth writing about. Or at least, didn't seem worth writing about to the highfalutin sliver of the population that could actually write.\u003c/p>\n\u003cp>The ancient Greeks, for example, aren't widely considered to have been beer drinkers because it doesn't come up in their written records — not the way wine and olives do.\u003c/p>\n\u003cp>Scholars studying ancient Greece concluded, Rupp says, \"that they didn't necessarily know what it was because they talk about it in a very strange way or that it was relegated to 'the barbarians.' \"\u003c/p>\n\u003cp>But after a two-year scavenger hunt through records and across archaeological sites, Rupp has come to believe that the Greeks were, indeed, brewers — at least during the Bronze Age. For example, decades-old excavation reports written by archaeologists working at the prehistoric settlement of Akrotiri mention vases containing \"imperfectly ground flour,\" including bits of seed husks.\u003c/p>\n\u003cp>\"Yet they were finding it right next to vases that had perfectly ground flour,\" says Rupp. \"Well, I know what that is because I work with it every day, and that's spent grain.\"\u003c/p>\n\u003cp>Combined with \u003ca href=\"https://link.springer.com/article/10.1007/s00334-017-0661-8\">recent finds\u003c/a>, it stands to reason, then, that the ancient Greeks might have been guzzling beer just like the Egyptians, Mesopotamians, Scandinavians, Romans and Babylonians.\u003c/p>\n\u003cp>\"I'm very open to the idea that the Greeks were making beer,\" says McGovern. \"I think they were \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">mixing it\u003c/a> ... with other things, too.\"\u003c/p>\n\u003cp>McGovern's \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">chemical analysis\u003c/a> of remains from a tomb in central Turkey dating to about 700 B.C. showed that King Midas of Greek mythology was drinking a mixture of grape wine, barley beer and honey mead — something like a drink called \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=501\">Midas Touch\u003c/a> that McGovern concocted with Dogfish Head Brewery. In \u003cem>The\u003c/em> \u003cem>Iliad,\u003c/em> he says, a mixed beverage called \u003cem>kykeon\u003c/em> is given to soldiers injured in the battle of Troy. (As if the wine-beer-mead trio weren't enough, McGovern says there's good evidence the Greeks were topping off the mixed beverage with a sprinkling of grated cheese.)\u003c/p>\n\u003cp>And how about us? A thousand years from now, if beer archaeologists look back on our time, what beer might they assume Americans loved the most?\u003c/p>\n\u003cp>\"The craft beer industry is such a small blip on the historical radar right now,\" says Rupp. \"They're going to look at those most regularly and largely produced and it's going to be lagers, would be my guess.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/26/723983713/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results\">NPR.org.\u003c/a>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"From pre-Incan to Viking-inspired to a George Washington porter, these beer scientists devote their resources toward re-creating age-old flavors. And sometimes that leads to some sticky situations.","status":"publish","parent":0,"modified":1559066084,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":42,"wordCount":1793},"headData":{"title":"Beer Archaeologists Are Reviving Ancient Ales — With Some Strange Results | KQED","description":"From pre-Incan to Viking-inspired to a George Washington porter, these beer scientists devote their resources toward re-creating age-old flavors. And sometimes that leads to some sticky situations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133774 https://ww2.kqed.org/bayareabites/?p=133774","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/28/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results/","disqusTitle":"Beer Archaeologists Are Reviving Ancient Ales — With Some Strange Results","nprImageCredit":"Dustin Hall","nprByline":"Rae Ellen Bichell, KUNC","nprImageAgency":"The Brewtography Project","nprStoryId":"723983713","nprApiLink":"http://api.npr.org/query?id=723983713&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/05/26/723983713/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results?ft=nprml&f=723983713","nprRetrievedStory":"1","nprPubDate":"Sun, 26 May 2019 07:00:00 -0400","nprStoryDate":"Sun, 26 May 2019 07:00:52 -0400","nprLastModifiedDate":"Sun, 26 May 2019 07:00:52 -0400","path":"/bayareabites/133774/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117246,bayareabites_133710","label":"More Beer on Bay Area Bites "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The closest that Travis Rupp came to getting fired from Avery Brewing Co. in Boulder, Colo., he says, was the time he tried to make chicha. The recipe for the Peruvian corn-based beer, cobbled together from bits of pre-Incan archaeological evidence, called for chewed corn partially fermented in spit. So, Rupp's first task had been to persuade his colleagues to gather round a bucket and offer up their chompers for the cause.\u003c/p>\n\u003cp>Once he got to brewing, the corn-quinoa-spit mixture gelatinized in a stainless steel tank, creating a dense blob equivalent in volume and texture to about seven bathtubs of polenta. Oops.\u003c/p>\n\u003cp>In another go, Rupp managed to avoid the brew's gelatinous fate, but encountered a new problem when it came time to drain the tank. \"It literally turned into cement in the pipes because the corn was so finely ground,\" says Rupp. \"People were a little cranky.\"\u003c/p>\n\u003cp>These are the kinds of sticky situations that come with trying to bring ancient flavors into modern times.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A self-proclaimed beer archaeologist, Rupp has traveled the world in search of clues as to how ancient civilizations made and consumed beer. With Avery Brewing Co., he has concocted eight of them in a series called \"Ales of Antiquity.\" The brews are served in Avery's restaurant and tasting room.\u003c/p>\n\u003cp>\"The one thing that we've been really quite surprised by is not a single one of them is undrinkable,\" he says. \"Every one of them has gotten done and we're like, 'That is so weird. That is just so cool.' \"\u003c/p>\n\u003cp>There's the \u003ca href=\"https://www.averybrewing.com/beers/ragnarsdrapa\">Viking-inspired beer\u003c/a> based on information gleaned from sagas and the debris of ancient shipwrecks. It's made with juniper branches and baker's yeast, which gives it a slight but surprising whiff of banana. (Rupp regrets that he had to ferment it in regular brewing equipment rather than a more historically accurate \u003ca href=\"http://www.posbeer.org/oppaat/sahti/equipment.php\">trough\u003c/a> made from a freshly cut and hollowed out juniper tree.)\u003c/p>\n\u003cp>Another, called\u003ca href=\"https://www.averybrewing.com/beers/beershepba\"> Beersheba,\u003c/a> is based on references and artifacts primarily from Israel. It involves three types of grain and pomegranate juice, in the style of King Zimri-Lim, who, Rupp read, was known to send slaves into the mountains to get snow for his \u003ca href=\"https://www.historytoday.com/greatest-library-alexandria\">icehouse\u003c/a> so that his beer could be served cold. It's one of Rupp's personal favorites, despite smelling a little like baby spit-up and tasting like a funky fruit rollup.\u003c/p>\n\u003cp>A beer called \u003ca href=\"https://www.averybrewing.com/beers/benedictus\">Benedictus\u003c/a> came about when Rupp teamed up with a couple of Italian monks to re-create a monastic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipe/benedictus-gruit-ale/\">recipe\u003c/a> calling for wormwood and lavender and dating to A.D. 825.\u003cstrong> \u003c/strong>It smells like a spicy men's shampoo and tastes like drinking an herb garden. The Peruvian chicha, on the other hand, is sour and summery.\u003c/p>\n\u003cp>The brewery's latest is a porter meant to show what George Washington would have been swigging at Mount Vernon during his retirement years.\u003c/p>\n\u003cp>\"It's also maybe a little too drinkable, as I would attest on the first night that this got released,\" says Rupp.\u003c/p>\n\u003cp>Rupp is not alone in the world of beer archaeology. \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/\">Patrick McGovern\u003c/a> is scientific director of the Biomolecular Archaeology Project at the University of Pennsylvania Museum of Archaeology and Anthropology. The author of \u003cem>Ancient Brews: Rediscovered and Re-Created,\u003c/em> he is known as the \"Indiana Jones of Ancient Ales.\"\u003c/p>\n\u003cp>McGovern \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=147\">took a swing\u003c/a> at ancient chicha, too, with the brewery Dogfish Head in Delaware. \"We chewed the red Peruvian corn for eight hours. The insides of our mouths were pretty cut up and our jaws were aching and so on, but it worked,\" he says. The final product involved peppercorns and wild strawberries. Dogfish Head has been \u003ca href=\"https://www.dogfish.com/brewery/beer/chicha\">making chicha ever since\u003c/a>, both serving it to customers at the brewery and shipping it out.\u003c/p>\n\u003cp>The trouble with re-creating ancient brews is that it's actually an impossible task, even for McGovern, who uses techniques like mass spectrometry and gas chromatography to figure out what an ancient vessel once contained.\u003c/p>\n\u003cp>\"You don't have 100% certainty by any means,\" says McGovern. \"The basic ingredients I think we can be pretty sure of. What we don't know about is likely microorganisms, the bittering agents, or other additives that we might have missed.\"\u003c/p>\n\u003cp>In a way, we will never truly be able to taste what King Midas was drinking, or the brews of Machu Picchu. Or even something much more recent, like George Washington's favorite porter.\u003c/p>\n\u003cp>\"I can't re-create what was on the individual's clothes the day that they were producing that beer that could have fallen into it. I can't re-create the yeast that's in the air, the yeast that's in some guy's beard as he's, you know, working over a brewing vat or something like that. I'll never be able to do that,\" says Rupp. \"But I can get as close as I can. I will do my damnedest to get as close as I can.\"\u003c/p>\n\u003cp>Rupp is now gearing up to tackle a controversial question among brewers: What did the original India pale ale really taste like? He is also planning trips to investigate the brewing traditions of Kazakhstan and Uruguay and exploring whether it might be possible to resurrect a beer that sank aboard a \u003ca href=\"https://www.vasamuseet.se/en\">Swedish ship\u003c/a> almost 400 years ago.\u003c/p>\n\u003cp>Someday, just for fun and if technology will allow it, Rupp would love to resurrect ancient yeast from Antarctic ice cores and brew something with it. To McGovern, on the other hand, \"the holy grail for ancient fermented beverages would be to discover and re-create a Paleolithic alcohol beverage. There's 2 million years there — at least — in which humans are probably drinking fermented beverages, and we don't have any containers.\"\u003c/p>\n\u003cp>Rupp's path to beer archaeology started in 2010, when he finished graduate school in classical history and started lecturing part time at the University of Colorado, Boulder. \u003c/p>\n\u003cp>\"Of course, that's not going to cut it paying the bills, so I was looking for other work,\" he says. Eventually, he wound up as a bartender at Avery Brewing Co., where he now oversees research and development and the wood barrel aging program while continuing to teach classes at the university on topics such as Pompeii and ancient sports.\u003c/p>\n\u003cp>Through his escapades into beer history, Rupp has concluded that we have beer history all wrong. First off, he says, \"There's a perception that ancient or historic beers were undrinkable and crap and thick and just bleh.\"\u003c/p>\n\u003cp>But Rupp maintains that the ancients wouldn't settle for \"mundane gruel\" any more than we would.\u003c/p>\n\u003cfigure id=\"attachment_133776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/george-washington-porter-b1bbce95ec7040eed33ad79715975cb08d9e63ec-e1559065890184.jpg\" alt=\"The latest "Ale of Antiquity" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president "drank porter and three glasses of wine and became quite boisterous by the end of the dinner."\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133776\">\u003cfigcaption class=\"wp-caption-text\">The latest \"Ale of Antiquity\" was inspired by George Washington's preference for porters. Rupp says one historic account mentioned the president \"drank porter and three glasses of wine and became quite boisterous by the end of the dinner.\" \u003ccite>(Courtesy of Travis Rupp)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We know the Egyptians didn't do that. They actually record putting fruits and things into their beer to sweeten it and to literally varietize the beer,\" he says. And the Romans were quick to trash Egyptian brews.\u003c/p>\n\u003cp>\"They really stomp all over Egyptian beer. It was the cheap stuff that if you couldn't afford anything else, that's what you drank,\" says Rupp. \"This idea of literally valuing beer based on quality? They were doing that!\"\u003c/p>\n\u003cp>McGovern agrees. \"We think that humans have been basically the same from the beginning, in that we have the same sensory organs, we have the same response to alcohol with our brains, and so we would know what we like,\" he says. Cultural and individual preferences aside, he says, there's likely a through line in what humans think makes a good drink.\u003c/p>\n\u003cp>Then, there's another assumption: If a culture's records and art don't frequently and obviously reference beer, they probably didn't make or drink it.\u003c/p>\n\u003cp>But, Rupp asks, \"How many books have you read on milk? Do you know the history of the paper clip? No.\"\u003c/p>\n\u003cp>In some seemingly beerless societies, he says, it's possible the drink was so common that it didn't seem worth writing about. Or at least, didn't seem worth writing about to the highfalutin sliver of the population that could actually write.\u003c/p>\n\u003cp>The ancient Greeks, for example, aren't widely considered to have been beer drinkers because it doesn't come up in their written records — not the way wine and olives do.\u003c/p>\n\u003cp>Scholars studying ancient Greece concluded, Rupp says, \"that they didn't necessarily know what it was because they talk about it in a very strange way or that it was relegated to 'the barbarians.' \"\u003c/p>\n\u003cp>But after a two-year scavenger hunt through records and across archaeological sites, Rupp has come to believe that the Greeks were, indeed, brewers — at least during the Bronze Age. For example, decades-old excavation reports written by archaeologists working at the prehistoric settlement of Akrotiri mention vases containing \"imperfectly ground flour,\" including bits of seed husks.\u003c/p>\n\u003cp>\"Yet they were finding it right next to vases that had perfectly ground flour,\" says Rupp. \"Well, I know what that is because I work with it every day, and that's spent grain.\"\u003c/p>\n\u003cp>Combined with \u003ca href=\"https://link.springer.com/article/10.1007/s00334-017-0661-8\">recent finds\u003c/a>, it stands to reason, then, that the ancient Greeks might have been guzzling beer just like the Egyptians, Mesopotamians, Scandinavians, Romans and Babylonians.\u003c/p>\n\u003cp>\"I'm very open to the idea that the Greeks were making beer,\" says McGovern. \"I think they were \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">mixing it\u003c/a> ... with other things, too.\"\u003c/p>\n\u003cp>McGovern's \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=143\">chemical analysis\u003c/a> of remains from a tomb in central Turkey dating to about 700 B.C. showed that King Midas of Greek mythology was drinking a mixture of grape wine, barley beer and honey mead — something like a drink called \u003ca href=\"https://www.penn.museum/sites/biomoleculararchaeology/?page_id=501\">Midas Touch\u003c/a> that McGovern concocted with Dogfish Head Brewery. In \u003cem>The\u003c/em> \u003cem>Iliad,\u003c/em> he says, a mixed beverage called \u003cem>kykeon\u003c/em> is given to soldiers injured in the battle of Troy. (As if the wine-beer-mead trio weren't enough, McGovern says there's good evidence the Greeks were topping off the mixed beverage with a sprinkling of grated cheese.)\u003c/p>\n\u003cp>And how about us? A thousand years from now, if beer archaeologists look back on our time, what beer might they assume Americans loved the most?\u003c/p>\n\u003cp>\"The craft beer industry is such a small blip on the historical radar right now,\" says Rupp. \"They're going to look at those most regularly and largely produced and it's going to be lagers, would be my guess.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/26/723983713/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results\">NPR.org.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133774/beer-archaeologists-are-reviving-ancient-ales-with-some-strange-results","authors":["byline_bayareabites_133774"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_2090","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_16272"],"featImg":"bayareabites_133775","label":"bayareabites"},"bayareabites_133727":{"type":"posts","id":"bayareabites_133727","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133727","score":null,"sort":[1558551907000]},"guestAuthors":[],"slug":"outside-lands-food-drink-lineup-2019-kronnerburger-noosh-poke-to-the-max-more","title":"Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More","publishDate":1558551907,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_130049,bayareabites_111259' label='Outside Lands Food & Drink']\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Construct your 'perfect' Outside Lands experience by pairing your favorite musical acts with 200+ available (and delicious) food & drinks this year.","status":"publish","parent":0,"modified":1558560668,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":557},"headData":{"title":"Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More | KQED","description":"Construct your 'perfect' Outside Lands experience by pairing your favorite musical acts with 200+ available (and delicious) food & drinks this year.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133727 https://ww2.kqed.org/bayareabites/?p=133727","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/22/outside-lands-food-drink-lineup-2019-kronnerburger-noosh-poke-to-the-max-more/","disqusTitle":"Outside Lands Food & Drink Lineup 2019: Kronnerburger, Noosh, Poke to the Max, More","path":"/bayareabites/133727/outside-lands-food-drink-lineup-2019-kronnerburger-noosh-poke-to-the-max-more","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_130049,bayareabites_111259","label":"Outside Lands Food & Drink "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Outside Lands returns this year on \u003cstrong>August 9-11\u003c/strong>, and with it, seven distinct \u003ca href=\"https://www.sfoutsidelands.com/taste/\">food and drink experiences\u003c/a> we all know (and love): A Taste of the Bay Area, Wine Lands, Beer Lands, Cheese Lands, Outside Clams, GastroMagic and Cocktail Magic.\u003c/p>\n\u003cp>At A Taste of the Bay Area, 80 Bay Area restaurants, trucks and pop-ups are coming to feed you. Familiar faces like \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>, \u003ca href=\"https://www.kojakitchen.com/\">Koja Kitchen\u003c/a>, \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a>, \u003ca href=\"https://www.sorrelrestaurant.com/\">Sorrel\u003c/a> and more are back for another year (\u003ca href=\"https://www.kqed.org/bayareabites/130049/outside-lands-a-taste-of-the-bay-in-2018\">watch what we found people liked and didn't like last year\u003c/a>), but some of the Bay Area’s most interesting pop-up restaurants are also joining in on the fun.\u003c/p>\n\u003cfigure id=\"attachment_130051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130051\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/DSC00014-e1533999135632.jpg\" alt=\"Sorrel's Fried Chicken Sandwich with Jalapeño Slaw\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Sorrel's Fried Chicken Sandwich with Jalapeño Slaw \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>, a Filipino venture by Francis Ang, will be serving Sisig Fried Rice, Pork Lumpia and Carioca Rice Donuts. Oakland’s \u003ca href=\"https://www.yelp.com/biz/smellys-creole-and-soul-food-catering-oakland-3\">Chef Smelly’s Creole and Soul Food\u003c/a> is bringing their Famous Surf and Turf Fries, Dungeness Crab and Lobster Fries and Impossible Burgers to the table. For fans of the \u003ca href=\"http://kronnerburger.com/\">KronnerBurger\u003c/a>, Oakland’s chef Chris Kronner is reviving his “burger to believe in” at Henry’s + KronnerBurger.\u003c/p>\n\u003cp>Hawaiian cuisine has been having a moment in the Bay Area, so Outside Lands is paying tribute to the craze. James Beard award-winning chef Sam Choy brings his \u003ca href=\"https://www.samchoyspoke.com/\">Poke to the Max\u003c/a> truck to the festival with a menu of Poke Rice Plates, Pork Belly Rice Plates, Korean Fried Chicken and Spam Musubi. On the other side, Michael Mina, Michelle Karr-Ueoka and Wade Ueoka are taking the \u003ca href=\"https://www.michaelmina.net/restaurants/san-francisco-bay-area/trailblazer_tavern/\">Trailblazer Tavern\u003c/a> to the VIP area. For those lucky ticket holders, the Trailblazer team is serving up Kalua Pig Steam Buns, Kimchee Fried Rice and Umami Kettle Chips.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Also in VIP, \u003ca href=\"http://www.omakasesf.com/\">Omakase\u003c/a>, another Michelin-starred restaurant, will serve a Chef's Selection of Assorted Sushi while their VIP neighbor \u003ca href=\"https://www.a16pizza.com/\">A16\u003c/a> cooks up wood-fired bianca pizzas and wood-fired salsiccia pizzas.\u003c/p>\n\u003cfigure id=\"attachment_133730\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg\" alt=\"Festival-goers say cheers at Beer Lands.\" width=\"1920\" height=\"1371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1020x728.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/BeerLands_VirginiaCortland-5547-1-1200x857.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festival-goers say cheers at Beer Lands. \u003ccite>(Virginia Cortland/Outside Lands)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For thirsty attendees, Beer Lands features 31 Northern California breweries like \u003ca href=\"http://www.woodsbeer.com/\">Woods Beer Co.\u003c/a>, \u003ca href=\"https://altamontbeerworks.com/1/\">Altamont Beer Works\u003c/a>, \u003ca href=\"http://www.alvaradostreetbrewery.com/\">Alvarado Street\u003c/a> and \u003ca href=\"https://www.lostcoast.com/\">Lost Coast\u003c/a>. Dave McLean, Co-Founder of \u003ca href=\"http://admiralmaltings.com/\">Admiral Maltings\u003c/a> and Founder of \u003ca href=\"http://magnoliabrewing.com/\">Magnolia Brewing Company\u003c/a> and Alembic Bar, will team up with at least two breweries, \u003ca href=\"http://www.sonomaspringsbrewing.com/\">Sonoma Springs\u003c/a> and \u003ca href=\"https://localbrewingco.com/\">Local\u003c/a>, before the festival to make different special edition Outside Lands brews for the Beer Lands menu—each beer will use Admiral Malt.\u003c/p>\n\u003cp>In terms of vino, Outside Lands has 46 wineries between Wine Lands and the VIP area! More than half of the wines on the Wine Lands menu will be priced at $10-14 per glass. One of the more interesting offerings is \u003ca href=\"https://www.nofineprintwine.com/\">No Fine Print\u003c/a>, produced by Pat Corcoran (Chance the Rapper’s Manager) and Tim Smith (Skrillex and Zedd’s Manager).\u003c/p>\n\u003cp>No word on the GastroMagic lineup yet, but last year will be hard to top with celebrities and chefs like Vice’s Matty Matheson and Eddie Huang, Bill Nye, “RuPaul’s Drag Race” competitor Shangela and more.\u003c/p>\n\u003cp>See the full list of restaurants, wineries, breweries, trucks and more \u003ca href=\"https://www.sfoutsidelands.com/experience/\">here\u003c/a>.\u003c/p>\n\u003cp>Stay tuned as more updates come out.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3-Day and Single Day tickets are \u003ca href=\"https://www.sfoutsidelands.com/\">on sale now\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133727/outside-lands-food-drink-lineup-2019-kronnerburger-noosh-poke-to-the-max-more","authors":["11404"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_50","bayareabites_11028","bayareabites_10028","bayareabites_1807","bayareabites_90","bayareabites_181","bayareabites_119"],"tags":["bayareabites_417","bayareabites_14753","bayareabites_9710","bayareabites_14775","bayareabites_2599","bayareabites_16421","bayareabites_16422","bayareabites_16122","bayareabites_16423"],"featImg":"bayareabites_130052","label":"bayareabites"},"bayareabites_133710":{"type":"posts","id":"bayareabites_133710","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133710","score":null,"sort":[1558475587000]},"guestAuthors":[],"slug":"belgian-monastery-will-brew-beer-again-after-a-220-year-pause","title":"Belgian Monastery Will Brew Beer Again, After A 220-Year Pause","publishDate":1558475587,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_118750,bayareabites_117246' label='More Beer to Sip On']\u003c/p>\n\u003cp>The last time Belgium's Grimbergen Abbey brewed beer, the United States was only about 20 years old. But the abbey now plans to make beer again, and for inspiration, it will turn to the original recipes and brewing instructions in its archive of medieval texts.\u003c/p>\n\u003cp>After it was founded in 1128, the Norbertine abbey's fathers spent centuries making beer. But they were forced to stop when the abbey was destroyed in 1798. Now they want to get back into brewing — and to do it, they're hoping to use secrets they've gleaned from ancient books the abbey managed to preserve.\u003c/p>\n\u003cp>The Grimbergen name already appears on Belgian beer, thanks to licensing deals with two commercial breweries: Carlsberg brews Grimbergen beers for the international market, while Heineken-owned Alken-Maes brews for the domestic market in Belgium. The abbey gets part of those profits; now it wants to get directly involved in making the beer.\u003c/p>\n\u003cp>Sketching out a new alignment of traditional monastic brewing and corporate support, Father Karel Stautemas, the abbey's subprior, says he will get formal training to help run the new microbrewery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Beer has always been part of life in the abbey and we are proud of the beers we have today,\" Father Karel said Tuesday as he announced plans for the new brewery.\u003c/p>\n\u003cp>Some of the books saved from the abbey's library date to the 12th century. Those that deal with brewing beer are in Latin and Old Dutch, making it hard to quickly identify which books should be brought to bear on the new project.\u003c/p>\n\u003cp>\"We've spent hours leafing through the books,\" Karel said, \"and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.\"\u003c/p>\n\u003cp>The abbey is located in Grimbergen, a town about eight miles north of Brussels. The abbey has been destroyed several times since it was founded — most recently in 1798, when French soldiers destroyed the abbey and its brewery during a violent clampdown on the Catholic Church. (The area had recently been annexed by France.)\u003c/p>\n\u003cfigure id=\"attachment_133713\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg\" alt=\"The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques.\" width=\"1600\" height=\"899\" class=\"size-full wp-image-133713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1020x573.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1200x674.jpeg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques. \u003ccite>(Grimbergen Abbey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That 1798 attack was devastating — but before its library was destroyed, the abbey's quick-thinking fathers knocked a hole in a wall and ferried several hundred books to safety.\u003c/p>\n\u003cp>Despite the abbey's repeated destruction, it has always been rebuilt.\u003c/p>\n\u003cp>For centuries, Grimbergen Abbey has been associated with the symbol of a phoenix. Its fathers adopted the mythical animal as part of their coat of arms in 1629, after rebuilding the abbey following religious wars. The phoenix also reflects the abbey's Latin motto: \u003cem>ardet nec consumitur\u003c/em> — \"burned but not destroyed.\"\u003c/p>\n\u003cp>The new brewery will sit inside the abbey's walls, and it will include a bar and restaurant for visitors. It's slated to open in 2020, with Karel and five or six other workers producing relatively small batches of beer.\u003c/p>\n\u003cp>As for what the new beer will be like, it will use the same Belgian yeast Carlsberg currently uses to elicit rich, spicy notes in its Grimbergen brews. The abbey-produced beer will also undergo multiple fermentations and barrel aging to deepen its flavors. And the brewers will try to use local hops and some of the same approaches found in the abbey's library.\u003c/p>\n\u003cp>\"We're excited to use these books to bring back the medieval techniques and ingredients to create new beers,\" said Marc-Antoine Sochon of Carlsberg, who will be the new microbrewery's head brewer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/21/725439880/belgian-monastery-will-brew-beer-again-after-a-220-year-pause\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"The last time Belgium's Grimbergen Abbey brewed its own beer, the United States was only about 20 years old.","status":"publish","parent":0,"modified":1558475587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":636},"headData":{"title":"Belgian Monastery Will Brew Beer Again, After A 220-Year Pause | KQED","description":"The last time Belgium's Grimbergen Abbey brewed its own beer, the United States was only about 20 years old.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133710 https://ww2.kqed.org/bayareabites/?p=133710","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/21/belgian-monastery-will-brew-beer-again-after-a-220-year-pause/","disqusTitle":"Belgian Monastery Will Brew Beer Again, After A 220-Year Pause","nprImageCredit":"Yves Herman","nprImageAgency":"Reuters","path":"/bayareabites/133710/belgian-monastery-will-brew-beer-again-after-a-220-year-pause","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_118750,bayareabites_117246","label":"More Beer to Sip On "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The last time Belgium's Grimbergen Abbey brewed beer, the United States was only about 20 years old. But the abbey now plans to make beer again, and for inspiration, it will turn to the original recipes and brewing instructions in its archive of medieval texts.\u003c/p>\n\u003cp>After it was founded in 1128, the Norbertine abbey's fathers spent centuries making beer. But they were forced to stop when the abbey was destroyed in 1798. Now they want to get back into brewing — and to do it, they're hoping to use secrets they've gleaned from ancient books the abbey managed to preserve.\u003c/p>\n\u003cp>The Grimbergen name already appears on Belgian beer, thanks to licensing deals with two commercial breweries: Carlsberg brews Grimbergen beers for the international market, while Heineken-owned Alken-Maes brews for the domestic market in Belgium. The abbey gets part of those profits; now it wants to get directly involved in making the beer.\u003c/p>\n\u003cp>Sketching out a new alignment of traditional monastic brewing and corporate support, Father Karel Stautemas, the abbey's subprior, says he will get formal training to help run the new microbrewery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Beer has always been part of life in the abbey and we are proud of the beers we have today,\" Father Karel said Tuesday as he announced plans for the new brewery.\u003c/p>\n\u003cp>Some of the books saved from the abbey's library date to the 12th century. Those that deal with brewing beer are in Latin and Old Dutch, making it hard to quickly identify which books should be brought to bear on the new project.\u003c/p>\n\u003cp>\"We've spent hours leafing through the books,\" Karel said, \"and have discovered ingredient lists for beers brewed in previous centuries, the hops used, the types of barrels and bottles, and even a list of the actual beers produced centuries ago.\"\u003c/p>\n\u003cp>The abbey is located in Grimbergen, a town about eight miles north of Brussels. The abbey has been destroyed several times since it was founded — most recently in 1798, when French soldiers destroyed the abbey and its brewery during a violent clampdown on the Catholic Church. (The area had recently been annexed by France.)\u003c/p>\n\u003cfigure id=\"attachment_133713\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg\" alt=\"The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques.\" width=\"1600\" height=\"899\" class=\"size-full wp-image-133713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-160x90.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-800x450.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-768x432.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1020x573.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/book-beer_wide-cab3950adddb942d19a6333d51acc4453e88d22c-s1600-c85-1200x674.jpeg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The Grimbergen Abbey near Brussels aims to combine brewing traditions found in its ancient books with modern techniques. \u003ccite>(Grimbergen Abbey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That 1798 attack was devastating — but before its library was destroyed, the abbey's quick-thinking fathers knocked a hole in a wall and ferried several hundred books to safety.\u003c/p>\n\u003cp>Despite the abbey's repeated destruction, it has always been rebuilt.\u003c/p>\n\u003cp>For centuries, Grimbergen Abbey has been associated with the symbol of a phoenix. Its fathers adopted the mythical animal as part of their coat of arms in 1629, after rebuilding the abbey following religious wars. The phoenix also reflects the abbey's Latin motto: \u003cem>ardet nec consumitur\u003c/em> — \"burned but not destroyed.\"\u003c/p>\n\u003cp>The new brewery will sit inside the abbey's walls, and it will include a bar and restaurant for visitors. It's slated to open in 2020, with Karel and five or six other workers producing relatively small batches of beer.\u003c/p>\n\u003cp>As for what the new beer will be like, it will use the same Belgian yeast Carlsberg currently uses to elicit rich, spicy notes in its Grimbergen brews. The abbey-produced beer will also undergo multiple fermentations and barrel aging to deepen its flavors. And the brewers will try to use local hops and some of the same approaches found in the abbey's library.\u003c/p>\n\u003cp>\"We're excited to use these books to bring back the medieval techniques and ingredients to create new beers,\" said Marc-Antoine Sochon of Carlsberg, who will be the new microbrewery's head brewer.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/21/725439880/belgian-monastery-will-brew-beer-again-after-a-220-year-pause\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133710/belgian-monastery-will-brew-beer-again-after-a-220-year-pause","authors":["5403"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_2090","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_13507","bayareabites_1608","bayareabites_16272"],"featImg":"bayareabites_133711","label":"bayareabites"},"bayareabites_133318":{"type":"posts","id":"bayareabites_133318","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133318","score":null,"sort":[1554828965000]},"guestAuthors":[],"slug":"why-a-south-korean-brewery-moved-to-california-to-make-korean-beer","title":"Why A South Korean Brewery Moved To California To Make Korean Beer","publishDate":1554828965,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Booth Brewing, one of South Korea's most visible craft beer producers, doesn't make its beer where Korean beer giants Hite and OB produce their ubiquitous watery lagers. Instead, most of Booth's beers are brewed in Eureka, the California city near the Oregon border most known for redwood trees and marijuana cultivation.\u003cbr>\n[aside postID=\"bayareabites_117246,bayareabites_133140\" label=\"More Brews For You\"]\u003cbr>\nBooth launched in Seoul in 2013 after husband and wife team Sunghoo Yang, a former investment analyst, and Heeyoon Kim, a former doctor, wanted to help correct the dearth of craft beer in South Korea. Part of their impetus was \u003ca href=\"https://www.economist.com/business/2012/11/24/fiery-food-boring-beer\">an article\u003c/a> that ran a few years prior in \u003cem>The\u003c/em> \u003cem>Economist\u003c/em>. \"Brewing remains just about the only useful activity at which North Korea beats the South,\" the article concluded, while declaring North Korea's \u003ca href=\"https://www.nytimes.com/2008/03/10/business/worldbusiness/10iht-beer.1.10865644.html?_r=1&login=smartlock&auth=login-smartlock\">government-brewed Taedonggang\u003c/a> as more memorable than South Korea's beer offerings.\u003c/p>\n\u003cp>Like many South Koreans, Yang and Kim wanted to prove that conclusion wrong. So they teamed up with Daniel Tudor, the article's author, and opened a pub that served pizza and craft beer out of a Seoul alley. Their patriotic origin story and quirky branding — their bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan base. Within the year, they expanded to four more locations.\u003c/p>\n\u003cp>\"Hoppy beers, it's an acquired taste,\" says Yang. \"The first time you try it, it's a little different and bitter, but then once you get the hang of it, you really appreciate the style and then people kind of get addicted to it.\" For many of their customers, trying American-style hoppy IPAs for the first time was a hard sell. \"I think half the customers, when they first came to our bar, thought our beer was too bitter, so they couldn't finish a pint. But then as time passed on, that wasn't a problem anymore,\" Yang says.\u003c/p>\n\u003cp>It was a good time to join the craft beer business. In the early 2000s, the Korean government started issuing microbrewery licenses, leading to a boom in brewpubs, usually offering German-style beers like wheat beers and Pilsners. But they were only allowed to sell their beer on the brewery premises. In 2014, the laws changed, allowing smaller breweries to finally distribute outside of their pubs.\u003c/p>\n\u003cfigure id=\"attachment_133320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/eurekaseoul-hop-ale-series2-6eb0536c55f912d7ce5ab9d98bcb9086b0266071-e1554828453905.jpg\" alt=\"Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133320\">\u003cfigcaption class=\"wp-caption-text\">Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b \u003ccite>(Courtesy of The Booth Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, Booth was having its beers made off-site by a contract brewery. But the company wanted to grow, and to do that, it needed its own brewery. At the same time, Eureka's Lost Coast brewing, an American craft beer mainstay since 1989, was also growing. Yang and Kim were familiar with Lost Coast, and when that brewery announced its move to a bigger facility, the Booth founders heard the news. So they traveled across the world to buy Lost Coast's 30-barrel brew house, and started producing beer there in 2017.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Yes, shipping the beer back to Korea is expensive, Yang says. But it's actually a better business model for them, because of access to ingredients like hops. There wasn't a distributor in Korea, so they had to import their own, which sometimes didn't make it through customs. There was also a bigger pool of brewer talent in America. And it was cheaper for Booth to make beer overseas because of Korea's tax laws, which impose larger taxes on Korean-made beers than on imported ones, much to the irritation of local breweries.\u003c/p>\n\u003cp>While Booth also has a small, four-barrel brewing system in Korea, the majority of its beer is brewed in Eureka and shipped back, or distributed throughout Humboldt County, Calif., and the Bay Area. The company offers a variety of beers and enjoys collaborating with other breweries worldwide as well as producing limited edition beers, such as a smoothie IPA that benefits LGBT charities.\u003c/p>\n\u003cp>Booth's beer offerings are tailored to the two markets. The company doesn't push its hoppier IPAs in Korea, since they're more expensive to produce and not as price competitive as other options. And craft beer has become such an established part of American drinking culture that any decent bar is more likely to have a variety of craft beers than mass lagers like Budweiser, Yang points out. \"Whereas Korea, we're still in the stages where craft beer is something new, it's interesting to try, so it's something that you kind of opt for and maybe not go back to it for a while,\" he says.\u003c/p>\n\u003cp>There's a lot of excitement in the Korean beer scene, but it's still early. \"The craft market in Korea is growing steadily and has a pretty wide 'general awareness' in the country, but details and a real understanding is still lacking outside of a few small groups of hardcore fans,\" Erik Moynihan, CEO of Seoul-based Magpie Brewing, wrote in an email. He points to encouraging signs, like the fact that there's been a spike in the number of new breweries opening, and new laws allowing craft breweries to sell their products in grocery and convenience stores.\u003c/p>\n\u003cp>Recently, there have been discussions in the Korean craft beer scene about what defines a Korean brewery: If the owners aren't Korean nationals, does it still count? What about Booth and Korean breweries that make their beers in other countries? \"It's a whirlpool of opinion that we at Magpie are often caught up in as well,\" Moynihan says. \"Regardless, Booth was present at the beginning of the beer scene in Korea, and really had an impact on the attention (domestic and global) that our market has attracted.\"\u003c/p>\n\u003cp>And Booth — which considers itself a \"global company starting from Seoul,\" Kim wrote in an email — hopes to grow that market even more, with a taproom in Eureka slated to open this year, and possibly one in Los Angeles. The company also wants to expand into Southeast Asian countries like Vietnam, which have been slower to adopt craft beer than Korea has.\u003c/p>\n\u003cp>\"Trends are really fast,\" Yang says of Korea's relationship with craft beer. \"It catches on really fast, it goes away really fast, but we hope that this one's here to stay.\"\u003c/p>\n\u003cp>\u003cem>Shelby Pope is a freelance writer living and eating her way through Oakland, Calif. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n","blocks":[],"excerpt":"The craft beer scene in Korea is still new, and while shipping beer back there is expensive, the company gained better access to hops and brewer talent in America, as well as a significant tax break.","status":"publish","parent":0,"modified":1554828965,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":1113},"headData":{"title":"Why A South Korean Brewery Moved To California To Make Korean Beer | KQED","description":"The craft beer scene in Korea is still new, and while shipping beer back there is expensive, the company gained better access to hops and brewer talent in America, as well as a significant tax break.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133318 https://ww2.kqed.org/bayareabites/?p=133318","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/04/09/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer/","disqusTitle":"Why A South Korean Brewery Moved To California To Make Korean Beer","nprByline":"Shelby Pope, NPR Food","nprImageAgency":"Courtesy of The Booth Brewing Co.","nprStoryId":"696638173","nprApiLink":"http://api.npr.org/query?id=696638173&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer?ft=nprml&f=696638173","nprRetrievedStory":"1","nprPubDate":"Tue, 09 Apr 2019 08:00:00 -0400","nprStoryDate":"Tue, 09 Apr 2019 08:00:06 -0400","nprLastModifiedDate":"Tue, 09 Apr 2019 08:00:06 -0400","path":"/bayareabites/133318/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Booth Brewing, one of South Korea's most visible craft beer producers, doesn't make its beer where Korean beer giants Hite and OB produce their ubiquitous watery lagers. Instead, most of Booth's beers are brewed in Eureka, the California city near the Oregon border most known for redwood trees and marijuana cultivation.\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_117246,bayareabites_133140","label":"More Brews For You "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nBooth launched in Seoul in 2013 after husband and wife team Sunghoo Yang, a former investment analyst, and Heeyoon Kim, a former doctor, wanted to help correct the dearth of craft beer in South Korea. Part of their impetus was \u003ca href=\"https://www.economist.com/business/2012/11/24/fiery-food-boring-beer\">an article\u003c/a> that ran a few years prior in \u003cem>The\u003c/em> \u003cem>Economist\u003c/em>. \"Brewing remains just about the only useful activity at which North Korea beats the South,\" the article concluded, while declaring North Korea's \u003ca href=\"https://www.nytimes.com/2008/03/10/business/worldbusiness/10iht-beer.1.10865644.html?_r=1&login=smartlock&auth=login-smartlock\">government-brewed Taedonggang\u003c/a> as more memorable than South Korea's beer offerings.\u003c/p>\n\u003cp>Like many South Koreans, Yang and Kim wanted to prove that conclusion wrong. So they teamed up with Daniel Tudor, the article's author, and opened a pub that served pizza and craft beer out of a Seoul alley. Their patriotic origin story and quirky branding — their bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan base. Within the year, they expanded to four more locations.\u003c/p>\n\u003cp>\"Hoppy beers, it's an acquired taste,\" says Yang. \"The first time you try it, it's a little different and bitter, but then once you get the hang of it, you really appreciate the style and then people kind of get addicted to it.\" For many of their customers, trying American-style hoppy IPAs for the first time was a hard sell. \"I think half the customers, when they first came to our bar, thought our beer was too bitter, so they couldn't finish a pint. But then as time passed on, that wasn't a problem anymore,\" Yang says.\u003c/p>\n\u003cp>It was a good time to join the craft beer business. In the early 2000s, the Korean government started issuing microbrewery licenses, leading to a boom in brewpubs, usually offering German-style beers like wheat beers and Pilsners. But they were only allowed to sell their beer on the brewery premises. In 2014, the laws changed, allowing smaller breweries to finally distribute outside of their pubs.\u003c/p>\n\u003cfigure id=\"attachment_133320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/eurekaseoul-hop-ale-series2-6eb0536c55f912d7ce5ab9d98bcb9086b0266071-e1554828453905.jpg\" alt=\"Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-133320\">\u003cfigcaption class=\"wp-caption-text\">Booth's patriotic origin story and quirky branding — its cans and bottles have colorful labels featuring the adventures of a blue creature called the Boothman — quickly attracted a fan b \u003ccite>(Courtesy of The Booth Brewing Co.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few years ago, Booth was having its beers made off-site by a contract brewery. But the company wanted to grow, and to do that, it needed its own brewery. At the same time, Eureka's Lost Coast brewing, an American craft beer mainstay since 1989, was also growing. Yang and Kim were familiar with Lost Coast, and when that brewery announced its move to a bigger facility, the Booth founders heard the news. So they traveled across the world to buy Lost Coast's 30-barrel brew house, and started producing beer there in 2017.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yes, shipping the beer back to Korea is expensive, Yang says. But it's actually a better business model for them, because of access to ingredients like hops. There wasn't a distributor in Korea, so they had to import their own, which sometimes didn't make it through customs. There was also a bigger pool of brewer talent in America. And it was cheaper for Booth to make beer overseas because of Korea's tax laws, which impose larger taxes on Korean-made beers than on imported ones, much to the irritation of local breweries.\u003c/p>\n\u003cp>While Booth also has a small, four-barrel brewing system in Korea, the majority of its beer is brewed in Eureka and shipped back, or distributed throughout Humboldt County, Calif., and the Bay Area. The company offers a variety of beers and enjoys collaborating with other breweries worldwide as well as producing limited edition beers, such as a smoothie IPA that benefits LGBT charities.\u003c/p>\n\u003cp>Booth's beer offerings are tailored to the two markets. The company doesn't push its hoppier IPAs in Korea, since they're more expensive to produce and not as price competitive as other options. And craft beer has become such an established part of American drinking culture that any decent bar is more likely to have a variety of craft beers than mass lagers like Budweiser, Yang points out. \"Whereas Korea, we're still in the stages where craft beer is something new, it's interesting to try, so it's something that you kind of opt for and maybe not go back to it for a while,\" he says.\u003c/p>\n\u003cp>There's a lot of excitement in the Korean beer scene, but it's still early. \"The craft market in Korea is growing steadily and has a pretty wide 'general awareness' in the country, but details and a real understanding is still lacking outside of a few small groups of hardcore fans,\" Erik Moynihan, CEO of Seoul-based Magpie Brewing, wrote in an email. He points to encouraging signs, like the fact that there's been a spike in the number of new breweries opening, and new laws allowing craft breweries to sell their products in grocery and convenience stores.\u003c/p>\n\u003cp>Recently, there have been discussions in the Korean craft beer scene about what defines a Korean brewery: If the owners aren't Korean nationals, does it still count? What about Booth and Korean breweries that make their beers in other countries? \"It's a whirlpool of opinion that we at Magpie are often caught up in as well,\" Moynihan says. \"Regardless, Booth was present at the beginning of the beer scene in Korea, and really had an impact on the attention (domestic and global) that our market has attracted.\"\u003c/p>\n\u003cp>And Booth — which considers itself a \"global company starting from Seoul,\" Kim wrote in an email — hopes to grow that market even more, with a taproom in Eureka slated to open this year, and possibly one in Los Angeles. The company also wants to expand into Southeast Asian countries like Vietnam, which have been slower to adopt craft beer than Korea has.\u003c/p>\n\u003cp>\"Trends are really fast,\" Yang says of Korea's relationship with craft beer. \"It catches on really fast, it goes away really fast, but we hope that this one's here to stay.\"\u003c/p>\n\u003cp>\u003cem>Shelby Pope is a freelance writer living and eating her way through Oakland, Calif. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/04/09/696638173/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer\">NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133318/why-a-south-korean-brewery-moved-to-california-to-make-korean-beer","authors":["byline_bayareabites_133318"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_16391","bayareabites_11160","bayareabites_16272"],"featImg":"bayareabites_133319","label":"bayareabites"},"bayareabites_133140":{"type":"posts","id":"bayareabites_133140","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133140","score":null,"sort":[1553632687000]},"guestAuthors":[],"slug":"yes-really-pliny-the-younger-beer-brought-4-16m-to-sonoma","title":"Yes, Really: Pliny the Younger Beer Brought $4.16M to Sonoma","publishDate":1553632687,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_124584']\u003cbr>\nIt was another hugely successful year for Pliny the Younger fans and its brewing company, Russian River Brewing (RRBC), but Sonoma County also benefited from this beloved beer.\u003c/p>\n\u003cp>According to to the Sonoma County Economic Development Board, this year's limited release of Pliny the Younger alone raised a cool \u003cb>$4.16 million\u003c/b> for the county from tourists who visited specifically to get their three glasses of Pliny the Younger. For reference, \u003ca href=\"http://sonomaedb.org/Current-Projects/Craft-Beverages/\">last year's release\u003c/a> generated $3.36 million.\u003c/p>\n\u003cp>http://www.instagram.com/p/BvXSrU9nbex/\u003c/p>\n\u003cp>The beer's close relation, Pliny the Elder (his uncle, to be exact), is available year-round — bottled or on tap, but the Younger is only available for two weeks, making it a coveted beer both tourists and locals are willing to wait for.\u003c/p>\n\u003cp>This year, Russian River Brewing served Pliny the Younger in both their Santa Rosa taproom and the new Windsor space that had just opened last fall — an addition with a bigger space to seat 200 people at a time. Such is the pull of Pliny the Younger, co-founder and co-owner Natalie Cilurzo \u003ca href=\"https://www.sfgate.com/beer/article/Russian-River-Brewing-2019-Pliny-the-Younger-13717680.php\">told SFGATE\u003c/a> the new space was dreamed up with the release in mind!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And how did it all go down? Santa Rosa's supply was the first to be depleted near 2pm on February 17:\u003c/p>\n\u003cp>https://twitter.com/RussianRiverBC/status/1097250126043570176\u003c/p>\n\u003cp>Not long after, Windsor followed suit around 6pm, ending another lucrative year for Sonoma County and the RRBC.\u003c/p>\n\u003cp>Looking at the Sonoma County Economic Development Board's infographic from the beginning of this article, 73% of total visitors to Sonoma County came specifically to try that famous beer, coming from as far as Thailand and New Zealand for a taste.\u003c/p>\n\u003cp>Thanks to Pliny the Younger's popularity, \u003ca href=\"https://russianriverbrewing.com/pliny-the-younger-release/\">local businesses\u003c/a> also benefited from the increase in tourism traffic. Despite the rain and long lines, attendees found the triple IPA worth the wait since 96% of attendees said they would come back again.\u003c/p>\n\u003cp>For fans who couldn't make it to Sonoma County, RRBC distributes Younger on draft the week after it is released in pubs, but they also sent a few kegs to the CA Central Coast for the first time this year. Lucky beer fans in Philadelphia also got some (if they moved quick enough).\u003c/p>\n\u003cp>https://twitter.com/Phillibeer/status/1099287306215870464\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>With another year down, and now millions of dollars to cement Pliny the Younger's success as a top release, many beer lovers will no doubt be starting the countdown for next year's offering. While you wait, try one of the other 700+ craft breweries in operation around California with \u003ca href=\"https://www.kqed.org/bayareabites/117246/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer\">this guide\u003c/a> spotlighting some Bay Area hot spots.\u003c/p>\n\n","blocks":[],"excerpt":"Beer tourists from 42 states and 14 countries generated $4.16 million for Sonoma County in this year's Pliny the Younger release.","status":"publish","parent":0,"modified":1554397001,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":452},"headData":{"title":"Yes, Really: Pliny the Younger Beer Brought $4.16M to Sonoma | KQED","description":"Beer tourists from 42 states and 14 countries generated $4.16 million for Sonoma County in this year's Pliny the Younger release.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133140 https://ww2.kqed.org/bayareabites/?p=133140","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/26/yes-really-pliny-the-younger-beer-brought-4-16m-to-sonoma/","disqusTitle":"Yes, Really: Pliny the Younger Beer Brought $4.16M to Sonoma","path":"/bayareabites/133140/yes-really-pliny-the-younger-beer-brought-4-16m-to-sonoma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_124584","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt was another hugely successful year for Pliny the Younger fans and its brewing company, Russian River Brewing (RRBC), but Sonoma County also benefited from this beloved beer.\u003c/p>\n\u003cp>According to to the Sonoma County Economic Development Board, this year's limited release of Pliny the Younger alone raised a cool \u003cb>$4.16 million\u003c/b> for the county from tourists who visited specifically to get their three glasses of Pliny the Younger. For reference, \u003ca href=\"http://sonomaedb.org/Current-Projects/Craft-Beverages/\">last year's release\u003c/a> generated $3.36 million.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BvXSrU9nbex"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The beer's close relation, Pliny the Elder (his uncle, to be exact), is available year-round — bottled or on tap, but the Younger is only available for two weeks, making it a coveted beer both tourists and locals are willing to wait for.\u003c/p>\n\u003cp>This year, Russian River Brewing served Pliny the Younger in both their Santa Rosa taproom and the new Windsor space that had just opened last fall — an addition with a bigger space to seat 200 people at a time. Such is the pull of Pliny the Younger, co-founder and co-owner Natalie Cilurzo \u003ca href=\"https://www.sfgate.com/beer/article/Russian-River-Brewing-2019-Pliny-the-Younger-13717680.php\">told SFGATE\u003c/a> the new space was dreamed up with the release in mind!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And how did it all go down? Santa Rosa's supply was the first to be depleted near 2pm on February 17:\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1097250126043570176"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>Not long after, Windsor followed suit around 6pm, ending another lucrative year for Sonoma County and the RRBC.\u003c/p>\n\u003cp>Looking at the Sonoma County Economic Development Board's infographic from the beginning of this article, 73% of total visitors to Sonoma County came specifically to try that famous beer, coming from as far as Thailand and New Zealand for a taste.\u003c/p>\n\u003cp>Thanks to Pliny the Younger's popularity, \u003ca href=\"https://russianriverbrewing.com/pliny-the-younger-release/\">local businesses\u003c/a> also benefited from the increase in tourism traffic. Despite the rain and long lines, attendees found the triple IPA worth the wait since 96% of attendees said they would come back again.\u003c/p>\n\u003cp>For fans who couldn't make it to Sonoma County, RRBC distributes Younger on draft the week after it is released in pubs, but they also sent a few kegs to the CA Central Coast for the first time this year. Lucky beer fans in Philadelphia also got some (if they moved quick enough).\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"singleTwitterStatus","attributes":{"named":{"id":"1099287306215870464"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>\u003c/p>\n\u003cp>With another year down, and now millions of dollars to cement Pliny the Younger's success as a top release, many beer lovers will no doubt be starting the countdown for next year's offering. While you wait, try one of the other 700+ craft breweries in operation around California with \u003ca href=\"https://www.kqed.org/bayareabites/117246/the-bay-area-bites-guide-to-the-best-places-to-drink-beer-this-summer\">this guide\u003c/a> spotlighting some Bay Area hot spots.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133140/yes-really-pliny-the-younger-beer-brought-4-16m-to-sonoma","authors":["11404"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_15155","bayareabites_15156"],"tags":["bayareabites_14753","bayareabites_14775","bayareabites_16370","bayareabites_16371","bayareabites_15921"],"featImg":"bayareabites_133143","label":"bayareabites"},"bayareabites_132076":{"type":"posts","id":"bayareabites_132076","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132076","score":null,"sort":[1547235355000]},"guestAuthors":[],"slug":"new-bottled-brews-delayed-by-government-shutdown","title":"New Bottled Brews Delayed By Government Shutdown","publishDate":1547235355,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>[contextly_sidebar id=\"XWEIWxKvt2OUb7Vs3kuX1suhnwEo8Fn4\"]\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Brewmasters at craft breweries across the nation are bemoaning the government shutdown — the federal agency that has to approve new labels for new brews is closed, delaying all new releases.","status":"publish","parent":0,"modified":1547235355,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":574},"headData":{"title":"New Bottled Brews Delayed By Government Shutdown | KQED","description":"Brewmasters at craft breweries across the nation are bemoaning the government shutdown — the federal agency that has to approve new labels for new brews is closed, delaying all new releases.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132076 https://ww2.kqed.org/bayareabites/?p=132076","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/11/new-bottled-brews-delayed-by-government-shutdown/","disqusTitle":"New Bottled Brews Delayed By Government Shutdown","nprImageCredit":"Dave Martin","nprByline":"Hope Kirwan, Wisconsin Public Radio","nprImageAgency":"AP","nprStoryId":"684213385","nprApiLink":"http://api.npr.org/query?id=684213385&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/2019/01/10/684213385/new-bottled-brews-delayed-by-government-shutdown?ft=nprml&f=684213385","nprRetrievedStory":"1","nprPubDate":"Fri, 11 Jan 2019 09:13:00 -0500","nprStoryDate":"Thu, 10 Jan 2019 19:56:31 -0500","nprLastModifiedDate":"Fri, 11 Jan 2019 09:13:20 -0500","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/01/20190110_atc_shutdown_affects_breweries.mp3?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","nprAudioM3u":"http://api.npr.org/m3u/1684229773-b219fb.m3u?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","audioTrackLength":169,"path":"/bayareabites/132076/new-bottled-brews-delayed-by-government-shutdown","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/01/20190110_atc_shutdown_affects_breweries.mp3?orgId=365&topicId=1003&d=169&story=684213385&ft=nprml&f=684213385","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Craft beer drinkers in the U.S. may see fewer new bottled beers coming out in the next few months.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>That's because the federal agency that approves brewery labels is closed, a result of the government shutdown.\u003c/p>\n\u003cp>The Alcohol and Tobacco Tax and Trade Bureau is part of the U.S. Department of the Treasury. One of the TTB's jobs is to review beverage alcohol labels for things like alcohol content or fluid ounces in a bottle.\u003c/p>\n\u003cp>As of Dec. 21, the TTB had received 192,279 label applications since the start of 2018. That breaks down to over 3,000 applications coming in every week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But since the government shut down, labels aren't getting approved right now. That's a problem for beermakers like Joe Katchever, owner and brewmaster of Pearl Street Brewery in La Crosse, Wis.\u003c/p>\n\u003cp>Pearl Street is celebrating its 20th anniversary in February, and Katchever's team brewed something special for the big anniversary party. Called Deux Decadence (a nod to two decades), the stout has been aging in bourbon barrels from Kentucky for a year.\u003c/p>\n\u003cfigure id=\"attachment_132078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132078\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/img-4047-e235c3c28be3d7e5179bc43dccdd3677fac22045-e1547235170573.jpg\" alt=\"Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown.\" width=\"1920\" height=\"1440\">\u003cfigcaption class=\"wp-caption-text\">Pearl Street Brewery in La Crosse, Wis., is celebrating its 20th anniversary in February, and brewmaster Joe Katchever's team brewed up a new beer called Deux Decadence. The stout has been aging in bourbon barrels from Kentucky for a year but may not be released in bottles because of the government shutdown. \u003ccite>(Hope Kirwan/Wisconsin Public Radio)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But Katchever can't bottle the more than 500 cases of beer until his label gets approved by the bureau.\u003c/p>\n\u003cp>\"We can still roll out the beer in draft form,\" Katchever said. \"We're all hoping they figure out what they need to figure out and open the government back up.\"\u003c/p>\n\u003cp>Paul Gatza, director of the Brewers Association, estimates half of the craft breweries in the U.S. are in a similar position. \"Any products that need those government approvals are just kind of frozen on hold,\" Gatza said. \"I think about all the spring releases that are going to be coming out soon. Well, a lot of them won't be coming out.\"\u003c/p>\n\u003cp>Gatza said the TTB can generally approve a beer label within five to seven days. But after nearly three weeks of being shut down, the bureau is likely to have a huge backlog of applications waiting when the government reopens.\u003c/p>\n\u003cp>\"Brewers know that they're going to start at the beginning of the stack and get through them,\" Gatza said. \"So for beers that brewers want to release in February or March, a lot of them are trying to rush their paperwork in now, just so they don't get stuck having to wait months.\"\u003c/p>\n\u003cp>Industry leaders say this backlog of applications is also a concern for large beermakers in the U.S.\u003c/p>\n\u003cp>Craig Purser, president of the National Beer Wholesalers Association, said large alcohol companies and their distributors rely on the same services from TTB that craft producers use. \"[It] doesn't matter what the size of the company is; when nobody's answering the phone, the work stops and it really puts the beer industry at a disadvantage,\" Purser said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Purser said breweries big and small worry that disadvantage could start to affect their bottom line if the government shutdown continues to keep them from bottling and selling their beers.\u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2019 Wisconsin Public Radio. To see more, visit \u003ca href=\"https://www.wpr.org\">Wisconsin Public Radio\u003c/a>.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=New+Bottled+Brews+Delayed+By+Government+Shutdown&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132076/new-bottled-brews-delayed-by-government-shutdown","authors":["byline_bayareabites_132076"],"categories":["bayareabites_301","bayareabites_11028","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_14753","bayareabites_11160","bayareabites_14775","bayareabites_16272","bayareabites_2243"],"featImg":"bayareabites_132077","label":"bayareabites"},"bayareabites_130758":{"type":"posts","id":"bayareabites_130758","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130758","score":null,"sort":[1541178093000]},"guestAuthors":[],"slug":"a-bar-story-the-missouri-lounge","title":"A Bar Story: The Missouri Lounge","publishDate":1541178093,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n","blocks":[],"excerpt":"While it doesn't open at 6 a.m. to serve off-work factory workers anymore, not much else has changed about the longstanding wooden bar on San Pablo Avenue.","status":"publish","parent":0,"modified":1551223418,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1257},"headData":{"title":"A Bar Story: The Missouri Lounge | KQED","description":"While it doesn't open at 6 a.m. to serve off-work factory workers anymore, not much else has changed about the longstanding wooden bar on San Pablo Avenue.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130758 https://ww2.kqed.org/bayareabites/?p=130758","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/11/02/a-bar-story-the-missouri-lounge/","disqusTitle":"A Bar Story: The Missouri Lounge","path":"/bayareabites/130758/a-bar-story-the-missouri-lounge","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cb>Editor's note:\u003c/b> Welcome to KQED'S \"A Bar Story\" series: a new, semi-regular column where we explore the history behind the Bay Area's best neighborhood dives. First up, Berkeley's Missouri Lounge.\u003c/i>\u003c/p>\n\u003cp>On a sunny Tuesday in late August, by 5 p.m., the bar at Berkeley’s Missouri Lounge is already nearly full. It’s the after-work crowd: Neighborhood folks and the people who work jobs around here. On most afternoons, they start filing into the San Pablo Avenue watering hole about 4 p.m. By the time the DJ shows up at 10 p.m.—and along with him the U.C. Berkeley coeds—most of the regulars are long gone.\u003c/p>\n\u003cp>But this summer day, in this golden hour when the Oakland A’s game is on the corner television and the sunlight still filters through the open front door, it feels more like a neighborhood gathering than a bar.\u003c/p>\n\u003cp>The Missouri Lounge has been a West Berkeley staple in one incarnation or another since the mid-20th century.\u003c/p>\n\u003cp>The rumored version of the bar’s origins is, like most stories told over whiskey and beer, based in a grain of truth. As the tale goes, the bar’s previous owner, Argentina “Argie” Shepherd, worked on the USS Missouri during World War II. When she came to purchase the wooden bar at 2600 San Pablo Avenue in the 1950s, she named it after the battleship.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ask regulars about the name, and they’re quick to recite, “It’s the battleship, not the state.” But as Argie’s grandson Mike Harris will tell you, that’s not quite the truth.\u003c/p>\n\u003cp>Argie did work on Liberty ships during World War II, but never the battleship USS Missouri. And when she bought the bar in 1950 for about $15,000, it was already called the Missouri Cafe.A\u003c/p>\n\u003cp>“She was a badass,” Harris said. “She was known at the bar as, like, being everybody’s psychiatrist. She knew everybody’s dirt. She would cry with you, laugh with you, loan you money.”\u003c/p>\n\u003cp>Back then, the Missouri Cafe opened at 6 a.m. with breakfast and booze and closed about midnight.\u003c/p>\n\u003cfigure id=\"attachment_130762\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0009-e1539197780878.jpg\" alt=\"The Missouri Lounge\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Missouri Lounge \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“She used to tell the family members [the 6 a.m. start time] was because people would get off from work then,” Harris said, laughing. “There ain’t nobody getting off work and coming in at 6 a.m. But there were people going to work at 6 a.m.”\u003c/p>\n\u003cp>She always kept a stash of Certs mints on hand. The idea being, if drunk bar-goers popped half a roll of mints, cops would just give them a ride home.\u003c/p>\n\u003cp>And on Thursdays, Argie would cash bargoers’ paychecks, taking out a load of cash in advance from the Bank of America across the street. Sometime in the 1970s, though, word started to get out about it. Over the next decade or so, the bar was robbed at gunpoint seven times, Harris said.\u003c/p>\n\u003cp>It was Harris and his cousin who changed the bar’s name to its current iteration, the Missouri Lounge, when they took over after Argie’s death in 2004.\u003c/p>\n\u003cp>Still, her photograph graces many a dusty frame on the bar’s grey back wall.\u003c/p>\n\u003cp>The photos are bolted in, lest they get taken, knocked off or used as ammo in the occasional bar fight. Some of them were found tucked deep in the bar’s cabinets when the most recent generation of ownership took over in 2005, alongside decades-old, still-running bar tabs for the regulars who worked at one of the then-neighboring industrial parks.\u003c/p>\n\u003cp>Sitting near the end of the long wooden bar this particular Tuesday is Tim Blanchard, who lived in the studio apartment upstairs about 13 years ago. He’s here four nights a week, and figures he just about put owner Ali Eslami’s kids through college, given how much Lagunitas IPA he drinks.\u003c/p>\n\u003cp>Behind the bar is Mindi Marus. She’s tended bar here for 11 years, and until the DJ shows up, the music selection is up to her.\u003c/p>\n\u003cp>“People don’t really leave,” she said. “It’s a really good bar.”\u003c/p>\n\u003cp>Tonight, her playlist includes a healthy mix of honky-tonk and rock ‘n roll with some folk tossed in for good measure. The playlist of Donovan, The Pogues, Shannon and the Clams, and Glen Campbell is layered with occasional outbursts of laughter and the muted, comfortable din of blue-collar workers fresh off their job sites, talking about the A’s game.\u003c/p>\n\u003cp>In the second inning, Marus changes the song to one by Marty Robbins: “El Paso.” Someone slides a shot of Jameson down the bar.\u003c/p>\n\u003cp>Renatto “Natto” Specia has worked at the Missouri Lounge in various capacities since 2008 when he started as a bouncer. The 39-year-old grew up just around the corner, and when he was a kid, his brother and sister worked at the Bank of America on San Pablo Avenue.\u003c/p>\n\u003cfigure id=\"attachment_130761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/10/DSC_0064-e1539197700323.jpg\" alt=\"Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Bar patrons filter into The Missouri Lounge, early the afternoon of Sept. 5, 2018. \u003ccite>(Christi Warren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This whole area was just a super ghost town then,” he said. “The bank used to get robbed, like, once a month.”\u003c/p>\n\u003cp>In the late 1970s and 1980s, the neighborhood around the bar got pretty rough. Business was lackluster on San Pablo Avenue, and instead illicit commerce took over. Kids who grew up in West Berkeley were told to stick close to home, well away from the dealings that happened along the strip.\u003c/p>\n\u003cp>“When I first started working here, there was so much ridiculous stuff that used to happen,” Specia said.\u003c/p>\n\u003cp>One time, a bar manager found a woman using cleaning products to bathe inside the women’s bathroom.\u003c/p>\n\u003cp>“Yeah, we had hookers and drug dealers, all kinds of sh-t up here,” said Blanchard, who paid $725 to rent the bar’s upstairs studio between 2005 and 2006, just after Ali Eslami bought it from Harris.\u003c/p>\n\u003cp>“People who grew up in the neighborhood talk about how rundown it was,” said manager Charlie Barr, who has been working for the Missouri Lounge since 2007. “I think Ali just provided the space that it needed to find its own.”\u003c/p>\n\u003cp>U.C. Berkeley students started catching on to the Missouri Lounge around 2014, except for the “brave ones,” Barr said — they started filtering in a few years before that.\u003c/p>\n\u003cp>In more recent years, the back patio and grill have grown in popularity. What started out as a two-item experiment by Specia (steak sandwich, veggie sandwich), has grown to include burgers and pulled pork sandwiches, nachos and grilled cheeses. Bar food. Beer food.\u003c/p>\n\u003cp>“It's just got this great f-cking vibe, where it’s like family almost,” Blanchard said. “We trade books. I play music with some of these people. It’s like a community more than a bar. It’s a beautiful place to be in Berkeley.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.missouriloungebar.com/\">\u003cb>Missouri Lounge\u003c/b>\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/v9MXFMF7r4P2\">2600 San Pablo Avenue\u003c/a>\u003cbr>\nBerkeley, CA 94702\u003cbr>\nHours: M-Su, 12 p.m. to 2 a.m.\u003cbr>\nClosed Thanksgiving and Christmas\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130758/a-bar-story-the-missouri-lounge","authors":["11558"],"categories":["bayareabites_109","bayareabites_301","bayareabites_264","bayareabites_1244","bayareabites_8770","bayareabites_11028","bayareabites_2090","bayareabites_10028"],"tags":["bayareabites_14753","bayareabites_14751","bayareabites_89","bayareabites_16315"],"featImg":"bayareabites_130760","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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