OK, so maybe this is old news to some of you, but for those of you who didn’t have the pleasure of attending the 2o12 World Beer Cup in sunny San Diego last weekend, here’s a recap of the West Coast winners. And extra super special shout out to super young breweries Sound Brewing (WA), Columbia River Brewing (OR), The Commons Brewery (OR), Breakside Brewing (OR), and Logsdon Farmhouse Ales (OR) for their first WBC medals.

According to The Weekly Pint: “This year there were 211 judges from 27 countries tasting blind; 2/3 of the judges were non-U.S. to balance results in the age of American craft brew—and macro brew—dominance, with gold, silver, and bronze medals awarded in 95 distinct beer styles. The average number of entries per style: 41. And how about this for a tap list: there were 3,921 beers judged from 799 breweries in 54 countries (and 45 U.S. states). In addition, honors for best brewery and brewmaster combo were awarded as usual, a highly coveted honor reserved for the end of festivities.”

What to do with this (in no particular order list)? Seek and find the beers! Have fun!

Brewery Winners:

Brewers Association World Beer Cup 2012 Champion Brewery and Brewmaster

Mid-size Brewing Company
Firestone Walker Brewing Company
Paso Robles, CA
Matthew Brynildson

Brewers Association World Beer Cup 2012 Champion Brewery and Brewmaster

Large Brewpub
Pelican Pub & Brewery, Pacific City, OR
Darron R S Welch

Washington winners

Fish Brewing/Leavenworth, Dunkelweizen

Elysian, Great Pumpkin

BJ’s-Tacoma, Got Beer

Fremont Brewing, Bourbon Abominable Winter Ale

Black Raven Brewing, Great Grandfather Raven

Silver City, Winter Bock

Redhook Ale Brewery, Nut Brown Ale

Sound Brewery, Poundage Porter

Silver City Brewing, Old Scrooge

Pike Brewing, Pike XXXXX Extra Stout

Silver City Brewery, Imperial Stout

Oregon winners

Hop Valley, DD Blonde

Columbia River Brewing, Drunken Elf Stout

Upright Brewing, Oyster Stout

Bend Brewing, Ching Ching

Columbia River Brewing, Stumblers Stout

Pelican Pub & Brewery, Stormwatcher’s Winterfest

Logsdon Farmhouse Ales, Peche ‘n Brett

The Commons Brewery, Urban Farmhouse Ale

Laurelwood Brewing, Mother Lode Golden Ale

Pelican Pub & Brewery, MacPelican’s Scottish Style Ale

Caldera Brewing, Caldera Ashland Amber

Breakside Brewing, Breakside Dry Stout

California winners

Rock Bottom-La Jolla, Longboard Brown Ale

Bayhawk Ales, Chocolate Porter

21st Amendment, Hqt

AleSmith Brewing, AleSmith Decadence 2010 Old Ale

AleSmith Brewing, AleSmith Old Numbskull

Alpine, Odin’s Raven

Third Street Aleworks, Blarney Sisters Dry Irish Stout

Left Coast Brewing Co., Voo Doo

Island Brewing, Starry Night Stout

Mad River Brewing, Steelhead Extra Pale

Beachwood BBQ & Brewing, Foam Top

Firestone Walker, Mission Street Pale

Firestone Walker, Pale 31

Green Flash, Palate Wrecker

Pizza Port Carlsbad, Poor Man’s IPA

Half Moon Bay Brewing, Mavericks Amber Ale

Sierra Nevada, Bigfoot

Pizza Port Carlsbad, Great American Brown

Pizza Port Ocean Beach, Tarantulas 2.0

Bear Republic, Black Racer

Pizza Port Ocean Beach, Achievement Beyond Life’s Experiences American Stout Brit Antrim Benefit Beer

Pizza Port San Clemente, Nerf Herder

Pizza Port San Clemente, Way Heavy

Oggi’s Pizza & Brewery, Alyssa’s Attitude

The Bruery, Melange #1

Mammoth Brewing, Double Nut Brown

Pizza Port San Clemente, Pier Rat Porter

Feather Falls Casino Brewing Co., Blackjack Stout

The Lost Abbey, Carnevale

The Lost Abbey, Gift of the Magi

The Bruery, Oude Tart

Sierra Nevada, Ovila Dubbel

Karl Strauss, Two Tortugas Belgian Quad

Karl Strauss, Red Trolley Ale

Telegraph Brewing, Rhinoceros

Rock Bottom-Long Beach, Rocktoberfest

Lucky Hand Beer, Cali Common

Third Street Aleworks, Annadel Pale Ale

Firestone Walker, 805 IPA

Mammoth Brewing Co, Real McCoy Amber

The Bruery, Hottenroth Berliner Weisse

Pizza Port Ocean Beach, Bacon and Eggs Breakfast Coffee Imperial Porter

FiftyFifty Brewing, Donner Party Porter

Hangar 24 Craft Brewery, Hangar 24 Winter Warmer

Sierra Nevada, Kellerweis

Marin Brewing, Star Brew

Manzanita Brewing, Where There’s Smoke…

Telegraph Brewing, Petit Obscura

Green Flash, Green Flash Brewing Co.

Russian River, Supplication

Whew, that’s quite a list, and a lot of beers to sample. For the complete list of 2012 World Beer Cup winners, click here.

PS-This list is based on 2011 beer sales volume.

The Brewers Association’s Top 50 U.S. Craft Brewing Companies

And here is some worthwhile info on the classification of breweries from the BA:

¹The definition of a craft brewer as stated by the Brewers Association: An American craft brewer is small, independent, and traditional. Small: Annual production of beer less than 6 million barrels. Beer production is attributed to a brewer according to the rules of alternating proprietorships. Flavored malt beverages are not considered beer for purposes of this definition. Independent: Less than 25% of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer. Traditional: A brewer who has either an all malt flagship (the beer which represents the greatest volume among that brewer’s brands) or has at least 50% of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor.

²Flavored malt beverages are not considered beer for the Top 50 rankings.

This Earth Day, post up at your local brewery and drink organic pints to the planet. These are our recommendations:

1. Wild Salmon Pale Ale
Fish Brewing Company / Olympia, WA

Bright pale ale brewed with Yakima Cascade Hops with mellow sweetness and a crisp hoppy finish. 5% ABV

2. Kozlov Stout
Thirsty Bear Brewing Co. / San Francisco, CA

This beer was inspired by the brown ales of northern England. Malty and just a little bit hoppy. 6.3% ABV

3. Hopworks Organic Belgian-Style Abbey Ale
Hopworks Urban Brewery / Portland, OR

Abbey is made with five different organic malts and organic dark brown sugar. Fruity and effervescent, with a hint of caramel. 6.5% ABV

4. Butte Creek Organic Pilsner
Butte Creek Brewing / Ukiah, CA

This award-winning European-style Pilsner is as light and refreshing as the summer days are long. 4.5% ABV

5. Organic Acai Berry Wheat
Eel River Brewing Co. /Scotia, CA

This refreshing wheat beer is brewed with açai berries from Brazil and pomegranate. It is perfect for light fare. 4% ABV

What organic beer will you celebrate Earth Day with?

As the gluten-free movement heats up in the Northwest, Widmer Brothers cools things down with the introduction of its new line of gluten-free beers, aptly named Omission to demonstrate the uniqueness of the brewing process, which involves the removal of gluten from grain. Omission is a strong contender in the beer market, introducing a crisp, nutty lager, and a refreshing pale ale.

Producing great tasting, safe, gluten-free beer is a personal endeavor at Widmer Brothers. CEO and craft beer enthusiast, Terry Michaelson, was diagnosed with celiac twelve years ago; and brewmaster Joe Casey’s wife has been a celiac since 2006. It’s only natural that these two men came together to produce a delicious, gluten-free alternative that pleases all palates, including those of average beer drinkers and craft connoisseurs. But is it really safe?

The guys from Widmer Brothers say the brewing process is a secret, but they did explain that they are careful to test every batch to ensure safety. The gluten parts per million (ppm) for the lager and the pale ale is currently 5.0—well below the international standard for safety, which is 20 ppm of gluten protein.

According to Michaelson, he and several celiac and gluten intolerant people have enjoyed Omission beers on more than one occasion, and they have given them the all clear. I am gluten intolerant. I threw a couple back. I have no complaints.

Omission beers are not produced in a dedicated gluten-free facility. That made me feel squeamish at first, but brewmaster Casey reminded me that both beers are made from barley to start. To avoid cross-contamination, they brew Omission beers in the morning after everything has been sanitized. To ensure safety, each batch is tested to meet the international standards. That is why they can label their beers gluten-free, even though they’re not made in a dedicated facility and they’re made from barley. Speaking of safety, Widmer Brothers has chosen to sell Omission beers in bottles. This eliminates server error and cross-contamination from taps.

Michaelson and Casey are not only doing their best to ensure safety, because of their relationships to celiac disease; their passions and palates drive them to produce consistently great tasting gluten-free beer. Each batch must pass the standards of a tasting panel for quality control before being bottled and sold to consumers.

Brewing gluten-free has never been easy on the consumer’s pocketbook. Gluten-free grains are typically expensive, which hikes up the price of their resulting beers. I asked Casey if gluten-removal from the barley grain was expensive, and if it would affect the retail cost of Omission beers. He said it did raise the cost, and that each six-pack would be sold at the average price of a typical craft beer. ($9.99 was the rumored price.) If you think that’s expensive, peruse the single bottle, 16 oz. gluten-free beers at your local grocer, and you’ll think Omission is a pretty good deal.

While Widmer Brothers is looking to sell Omission beers beyond the Oregon border, they are staying local for now. Expanding distribution will be a matter of defining what is gluten-free from state to state.

Considering Portland and the local food scene, the Widmer Brothers Gasthaus Pub is now offering a gluten-friendly menu by request. The kitchen staff is prepared to do everything they can to keep sensitive eaters safe. Michaelson will probably do his best to make sure the kitchen keeps its safety standards high.

If you’re interested in trying Widmer Brothers’ satisfyingly refreshing Omission beers, you can find them at these locations.

Have you tried the Omission yet? We’d love to hear your thoughts.

by Colin McElroy

Fruit beers have never been my thing. I don’t have an innate aversion to fruit and most certainly not to beer, but I have had some past experiences with fruit beers which I might compare to cough syrup. Widmer Brothers Raspberry Russian Imperial Stout does not draw this comparison.

To call this solely a fruit beer would be to overlook so many of it’s other qualities. This beer is a stout at heart, having its roots in Widmer Brothers KGB Russian Imperial Stout. With slight raspberry fruit tartness balanced by a toasty chocolate aroma you get the sense that the brewer really didn’t want this to be categorized as a fruit beer. The addition of Midnight Wheat to the boil adds smoothness and an extra layer of complexity.

The Raspberry Russian Imperial Stout is the second offering from Widmer Brothers recently launched Alchemy Project. Though the beers in the Alchemy series can be consumed immediately, they are designed to develop with age.

While this beer has helped partially mend my fear of fruit beers, I continue to be understandably weary. The toughest thing about trying this beer last night and taking a few bottles home is knowing that I have to (er, should) wait to drink them.

Learn more about this beer from Widmer Brothers brewer, Ben Dobler:  Raspberry Russian Imperial Stout. You can find 22-ounce bottles of Raspberry Russian Imperial Stout at your local beer retailers.

What you need to know:

-Crux will be focusing on experimental styles of beer, from barrel-aged sours to in-your-face IPAs.

-They plan to be open sometime in June

-They will have a tasting room

-The beers will be available on draft and in bottles in Oregon and the Northeast.

Watch a video of the grain silo installation here.

What you may be interested in knowing (notes from the founders):

Crux Fermentation Project — an introduction

We’re really excited about how quickly the beer world is evolving. It wasn’t that long ago when IPAs hit the scene and took everyone’s taste buds to a place many of us weren’t sure we were ready for. Today, beers like the Abyss, Pliny the Younger, the Dark Lord, and many others, are unapologetically blowing up taste profiles with their complexity and creativity. Our team will focus primarily on these beers—it’s at the heart of what we do, pursuing the next great beer. To achieve this, we’ve designed the brewery to deliver beers that take us on a journey. From decoction mashing, open fermentation, barrel aging, crazy yeast varieties, and the use of experimental hops we hope our project delivers beers that will take you on a ride!

Crux…what does it mean anyway?

crux: noun,

1. a vital, basic, decisive, or pivotal point. “The crux of the matter.”

2. something that torments by its puzzling nature; a perplexing difficulty.

Our name, Crux, celebrates the moment where tension and conflict meet. It’s that critical do or die moment where everything comes together— striking that perfect balance. Some people perform their best in these moments, and surely the moment inspires innovation and creativity to push through. We’re not pursuing convention— we want to face the “crux of the matter” and push through to the other side. What’s there? We can’t wait to find out.

Fermentation Project also has meaning for us. Fermentation lies at the “crux” or “the pivotal point” of the brewing process. And Project best describes the process we’ve experienced in sharing our dream with friends, families and a wide variety of beer lovers from both inside and outside the industry. With each step, more and more people have joined us and contributed to the vision. We had an ah-ha moment— we realized this will always be a “project”— experimental and collaborative at its core.

Who are the founders?

The founders are Larry Sidor, Dave Wilson and Paul Evers. Each of these three friends has a passion for extraordinary beer and a long rich history in the industry. How’d they meet? Working together and testing the boundaries of craft beer— they’ve collaborated on projects for Deschutes Brewery and 21st Amendment Brewery. Larry, a celebrated brewmaster, has an extended list of gold medal beers he created while at Deschutes Brewery with The Abyss, The Dissident, Hop Trip and Red Chair being some of his more notable creations. We can’t wait to see what’s next! Dave is a veteran in sales and marketing who also worked at Deschutes and most recently turned the entire country on to the red-hot 21st Amendment Brewery. Dave’s approach to distribution and his relationships will help us deliver our beer to the right folks. Paul, with his team at the creative shop tbd, has a gift for story telling through thoughtful and imaginative design. They’ve created packaging and branding for Deschutes, Odell Brewing and most recently, along with Dave, the breakthrough packaging for 21st Amendment.

How did the vision come together?

Over beer, of course. The vision for this project came out of many late night discussions between friends while enjoying some amazing beers. They tasted, first hand, beers that were pushing the conventional brewing path, and were inspired to join other brewers in that ambitious journey. Larry, Dave and Paul gained a deep appreciation for each other’s passion and skills and saw an opportunity to collaborate and embrace the talents of each other with a new brewing project. With a team made up of a celebrated brewmaster, a charismatic sales guy and a soulful creative director, we got pretty excited about the full potential of how, together, the sum could be much greater than the parts.

How did we choose the location that we’re in?

After looking at over 50 industrial properties in Bend, Paul came across an old listing for this old AAMCO Transmission shop online. We started asking around about the property, sought the advice of our real estate broker and the opinions of those we respect. Most shook their heads and gave a puzzled expression because it was isolated off the beaten path in a forgotten old mill area that few were familiar with. Some told us that we definitely didn’t want to go there. Our response?— we got psyched. We wanted something different. Turns out— it’s an amazing site. Folks in Bend know our location as both easy to see, but hard to get to. In the middle of nowhere, but right in the heart of Bend— it’s located literally at the intersection of the four quadrants that divide Bend between east and west and north and south. We love how this site sits in the balance of contradictions— at the “crux”. We aim to create beers that do the same—so it just felt right. And then, there’s the panoramic view of the Cascade Mountains, of course.

What is our capacity?

Not much. Initially, we’ll only have a few thousand hectoliters of capacity. With added fermenters and bright beer tanks, we could push that to 11k hectoliters. We’re committed to being a purely metric brewery, but if you’re looking for the conventional barrel as a measurement, we will max out a few years from now in the ballpark of 9,000 barrels. But limited capacity excites us too. With smaller batch sizes, we can experiment and push some brewing boundaries that might not be approachable with larger batch sizes.

How will our beers be offered?

Your best bet is to come to our Tasting Room and take in the brewery and a variety of beers first hand. We’re working hard to create an experience that connects beer lovers to the brewing process— when you visit us you’ll get to hang out in an actual operating brewery. You’ll take in the rich aromas of the mash, the waft of warm spent grain and, of course, the fruits of all the labor in all the exciting new brews. Beers will be served in 500ml and 300ml pours. Bring your growler (1,900ml), too.

We will also offer our beers in draft at fine craft pubs and in bottles in three sizes at bottle shops and specialty grocery stores. In the near future, you’ll be able to check our website for locations near you. Our expected initial footprint will be in Oregon and on the opposite side of the country— the Northeast. Go figure.

What are the prices of our bottled offerings?

We’ll offer some beers at about $6 for a 500ml bottle. Other brews will be more complex and would be priced at around $16 for a 750ml bottle of those. Our highest end we expect to sell for $13 for a 375ml—but those won’t be ready for a year or two as they’ll be barrel aged . We’re not after scale. We’re not trying to win with the masses. Our focus is on producing small batches of thoughtful high quality brews that have higher ingredient streams and more complex processes and aging.

When will you be ready to share our beer?

We’re working hard to make beer available in June. That’s what we’re chasing.

A river of businessmen and tourists flow out of the airport into a sea of Thai cabbies. Briefcases and ties tangle with framed backpacks and bandanas, and all of them are being cajoled into unmarked cabs. A skinny flip-flop-clad man lifts my bag into his car and says with an accent, “Where?”

My hotel, the cheapest one I could find, is on Khaosan Road. I’m meeting my brother there, whom I haven’t seen in two years. He arrived yesterday.

The cab slowly rolls away from the airport. As soon as the driver sees an opening he slams his foot on the gas and we’re off, speeding down a freeway. Bangkok’s skyline glares at me from the dark. I pull out my hotel confirmation and read it to the driver.

“Sawasdee Bangkok Inn?” I ask.

The cabbie raises his hand. “Sawasdee.”

“You know it?” I ask, but he says nothing. “Sawasdee Bangkok Inn?” I repeat. Sawasdee is a common greeting in Thailand, so he might just think I’m being friendly.

Again, the cabbie raises his hand and says, “Sawasdee.”

I lean back, not sure what to say. After several toll booths we exit the freeway and enter immediately into stop and go traffic. Scooters zip by the cab, bravely weaving between trucks painted pink and blue. A few miles later the cab stops. The road is blocked by thousands of people wearing yellow shirts; I later learn they are celebrating the king’s 60th anniversary on the throne.

The cabbie turns to me and points out the passenger window. “Khaosan,” he says, and then makes his fingers walk across the seat.

Because of the celebrations this is as close as he can get me. I hoist my bag onto my back and start walking. People clap and sing around me and I become disoriented. I turn up a side street and walk past a few restaurants, and then I see a purple sign. It says Sawasdee Inn on it. Inside, a 
well-groomed woman with a wide smile says, “Sawasdee.” She glances at the paper in my hands. This is the Sawasdee Banglamphu Inn, not the Sawasdee Bangkok Inn. I keep walking and by luck pass Khaosan Road.

Men lean against three-wheeled cabs—motorized rickshaws—and call out to me like birds, “tuk-tuk, tuk-tuk.” Clothing vendors line the street and sexy maître d’s smile from behind podiums, luring people into their restaurants. Old women carrying trays of jewelry and wooden frogs buzz around patio tables where patrons shoo them away like flies.

I pass another hotel, the Sawasdee Khaosan Inn, and stop to ask for directions. The staff isn’t sure where the Sawasdee Bangkok Inn is, but they have a room available if I would like to stay here instead. Thanks, but no. I’ve paid for three nights in advance and my brother is waiting for me.

I walk up and down Khaosan Road twice, reading hundreds of signs that are plastered on the buildings and stick out into the street. The street is only three blocks long but it takes me 25 minutes to navigate through because of all the people. Sweat moistens my shirt, and my shoulders slump under the weight of my pack. It must be more than 100 degrees. All I want is a chair and a beer.

A pudgy, middle-aged man stops me and asks in perfect English where I’m going. Before I can answer he says he can show me Bangkok’s nightlife and whips out a smile that would make Lucifer shudder. I glance at the crowd of drunken backpackers behind me. Isn’t this the nightlife? I hand him my hotel reservation and ask him if he knows the location.

“This hotel isn’t on Khaosan,” he says.

Great. I’ve been duped.

“It’s one block over.” He points behind me.

I walk up a covered street lined with fold-out tables sagging under the weight of stacks of cheap T-shirts, and then I see it: the Sawasdee Bangkok Inn. Rejoice! The reception desk is attached to a courtyard with a bar. I drop my bag and fan my shirt. From behind me I hear my brother’s voice. Before we hug he hands me a tall beer bottle with an elephant on the label and says, “Sawasdee.”

You can read Cory’s story, and a lineup of other beer travel content in our Spring Travel Issue, on newsstands now!

By Keith Lockwood

Tucked away in the sleepy borough of North Seattle, at the corner of 85th and 8th, lies an unassuming little piece of craft beer heaven.

When  I walked in after the store re-opened two years ago I couldn’t help notice the unbelievable metamorphoses it had gone through.  Usually, the re-opening of the neighborhood corner market is a small event consisting of a splash of paint and dusting of the same old shelves.  But gone was that which defined the previous establishment; bars in the windows, the adult entertainment section, knives, cheap wines, and assorted “other” paraphernalia.  Replacing it was a well-lit and inviting environment featuring Dreyer’s ice cream by the scoop, fresh pizza by the slice, and beer… really good beer.

An extremely polite gentleman still working on building the new shelves came over to greet us as we sauntered in.  We had to ask what happened and who had performed such a miraculous resurrection?  He introduced himself as the new owner, Chuck.  His explanation was simple: “Well, I like beer, ice cream, and pizza.”

Chuck’s 85th Street Market, or Chuck’s Hop Shop as it is affectionately known, has since that day become one of Seattle’s premier gathering places for beer enthusiasts.  It boasts hundreds micros from around the world, a superb selection of more than 20 beers on tap, kegs to go, a big screen television, and IPA-boiled bratwursts on the grill.  Chuck’s also offers t-shirts, pint glasses, specialty bottles and coozies.

Friday evenings at Chuck’s are usually reserved for beer tastings from Port Townsend, Iron Horse, and Sierra Nevada, to name a few.  Chuck has also held wine, mead, barley wine, and even homebrew tastings.

Chuck has provided a setting where you can sample, drink, purchase, and discuss great beers at length, with the game on in the background and with a brat in hand. It doesn’t get much better than that.

How much does being green impact your decisions on a daily basis? How often do you drink canned craft beer? Do you eat organic food?

We’d appreciate your input. All surveys are to be completed by March 9. The survey results will be compiled for use in the upcoming green issue as well as here on our website. All survey participants will be entered in to a drawing to win a seat on the Brewvana beer bus for a tour of some of best craft breweries in Portland.

Thank you for your time and participation!

Click here to take the survey, and then post any additional comments about your green beer drinking here on our blog. They might appear in print in our summer green issue…

By Colin McElroy

Hops & Props alone would be an amazing beer festival, with more than 50 breweries serving local and international beers and an all-you-can-eat buffet. But what takes this festival to the next level is its location, The Museum of Flight in Seattle, Washington.

For me, the idea of drinking a Fremont Brewing 77 Select Session IPA under the worlds fastest airplane, the SR-71 Blackbird, is epic to say the least.

For those not as excited about the planes as I am, there are food and beer pairings guided by a special guest (this year’s was Charles Finkel, President and Founder of Pike Brewing Company), live music, and an impressive lineup of breweries pouring their beers.  Some of my tasting highlights were Elysian Brewing’s Idiot Sauvin IPA, Dick’s Brewing Company’s Working Man’s Brown Ale, and Two Beers Brewing Company’s Evo. IPA.

A full list of all breweries in attendance can be found at The Museum of Flight website.

All proceeds from the festival will go toward supporting The Museum of Flight, an independent, non-profit organization.

I’m already counting down until I can encounter the Blackhawk next year.