Visited a local brewery to find, low and behold, they were closed for renovations. To some it might sound weird, especially if you knew how new the establishment is, but considering the town the brewery resides in actually it is the perfect time for them as this is the deepest part of the tourism season lull. The owners and brewer were very gracious with their time though and while I couldn't actually sample any beer because of the work being done. I did get enough research to get a decent article done which if not formally published should grace this fair webpage in the near future.

It was fun listening to people talk about their passion for beer, who knows it could be something I could get used to.

The Arizona Republic noticed the hop shortage. Scott didn't get enough credit for the long conversation he and the reporter had during his holiday busy season, I know because I was working at the shop and heard a good part of it. But it was a good review on how the shortage is impacting Arizona brewing folks.

Jen points me to a New York Times article on extremely hoppy beers. It's a good article, but the timing is a bit late to the party. While these style has been en vogue, there is a change towards other styles. Even the author notes the shortages at the very end of the piece but instead of exploring the future of beer and where it's going the article is preoccupied with the dying fashion.

I suppose it's a good thing they focused the beers, but as Garret Oliver says in regards of these extremely hoppy beers "Anyone can toss hops in a pot, but can you make it beautiful?"

Complexity is one facet and the Belgians have taught American brewers and beer fans alot, but a new challenge is on the horizon. Anthony Bourdain speaks often of how many great foods were born of taking the less appetizing bits and finding use for them i.e. stomachs, intestines, heart, tongue and so on. Dishes born of necessity and not being able to afford to waste those bits. Likewise American and even global brewers will find a similar opportunity on their doorstep.

How will we stand up and meet the challenge? That is where the adventure in brewing lies in the coming years. Extreme beers are easy, but making garbage into gold now there is talent.

My brother sent me a link to this post on the best breweries on Travelhacker. It's not a bad list really, but it was obviously written by a beer novice.

The novice presents the following problems: First suggesting the likes of Anchor, Stone and DogFishHead to a Bud Light drinker is a good way to turn them off craft beer. Second the author uses the term Microbrewery, which is more of a term last century, craft brewery is the more current language. Last major mistake is the author includes a Meadery on the list and while Redstone has a good reputation, a meadery is no more a brewery than a winery is one.

Otherwise I think it's a good list of good breweries and while I can't speak to the quality of the Texas breweries, that is a function of the state's legal system making distribution difficult, I do know they have some fine beers.

I did notice a few missing from the list that I think any quality craft brewery list would need to have. First Ommegang, the New York brewery, is doing as much to put Belgian style ales on the map as Russian River is on the West Coast. Next Bells has a national reputation that few small breweries can match. Last and not least Brooklyn brewery, with Garret Oliver as brewmaster, has been a powerful force in the industry for many years and their beer is amazing.

Last a few honorable mentions that shouldn't be forgotten. Sierra Nevada is perhaps the father of the Hoppy West Coast style ales and they deserve recognition. Likewise Sam Adams, while not everyone's favorite, has been been a founding father of the craft beer revolution and does deserve some recognition.

That all said this is a list worth checking out, but save some time on your travels for my suggestions as well.