Skip to content

Schlafly Beer...announces the return of Pumpkin Ale and Oktoberfest, two award-winning seasonal staples for fall. Both are available now throughout fall across Schlafly’s distribution as well as the Schlafly brewpubs.
-- Brewhound

It's the middle of August, come on man!

Almost 90 percent of beer sold in most places in America is handled by distributors whose primary customer is one of the two big brewers, giving AB InBev and Molson Coors outsize control over which beers appear on bar taps and in retail coolers.
-- Ron Knox, Slate

It was poured into a barrel that had been sawed in half and the sweet liquid could be separated and boiled with hops. After it cooled, yeast was added so fermentation could begin. Most beers were brewed with dark grains, and warm-fermenting ale yeast was pitched.
-- Gordon Kendall, The Roanoke Times

The yeast, colloquially called Philly Sour and now available for commercial and home sale, drastically reduces the time it takes to ferment a beer brewed to taste sour. Sour styles, which remain as popular as ever through the pandemic, can normally take months or years to fully mature as the usual wild yeast strains that lend their sour power slowly work to acidify the beer.
-- Tara Nurin, Forbes

Budweiser Malt Syrup

Budweiser, the King of Beers, only there was no beer because Prohibition was still the law. Extract of malt was a nutritional supplement used in all sorts of recipes: malted milk, candy, and baking. But if you poured the product into a bucket of boiling water and then some yeast accidentally got into the mix, you’d have beer the next day.
-- Mark Kinsler, Lacaster Eagle Gazette

Perpetual Beer Cheese is a collaboration between Caputo Brothers Creamery, Tröegs Independent Brewing, and the Giant food stores chain, and takes a novel approach to one of key components in beer — hops — by infusing it into warm pasteurized milk like a giant tea bag.
-- Craig LaBan, Philadelphia Inquirer