Beer Brewery Quotes

Sometimes when I reflect on all the beer I drink, I feel ashamed. Then I look into the glass and think about the workers in the brewery and all of their hopes and dreams. If I didn't drink this beer, they might be out of work and their dreams would be shattered. I think, 'It is better to drink this beer and let their dreams come true than be selfish and worry about my liver.

While the churches, bringing the sweet smell of piety for the soul, came in prancing and farting like brewery horses in bock-beer time, the sister evangelism, with release and joy for the body, crept in. silently and greyly, with its head bowed and its face covered.

They chose "beer as soda pop." Craft brewers are "beer as wine.

It is testimony to the importance of beer in their story that the brewery was the first permanent building the Pilgrims constructed.

To have a man whose name is on the label showing such interest, commitment, and determination for the best is a wonderful thing. This is someone who will throw money at quality, who believes in being the best. Never knock it. Would you prefer to have a bean counter in corporate headquarters, someone who never comes near the brewery, making decisions solely on the basis of the bottom line and profit margins?

Beer. Beer, we need beer. Lots of it; probably hard liquor too. God knows that the breweries – bless their hearts – are gonna have to take a break for a while. Man, it would have been cool if we could’ve been stuck in one of those places.

Now, I know what you’re thinking: Isn’t this the guy who said, “Beer is proof that God loves us and wants us to be happy”? Well, not exactly. This quote has been somewhat paraphrased and hijacked by many of our nation’s craft breweries, and rightly so. It may be revisionist writing, but I for one am okay with it. What Franklin did write was, “Behold the rain which descends from heaven upon our vineyards, there it enters the roots of the vines, to be changed into wine, a constant proof that God loves us, and loves to see us happy.” Beer, wine . . . come on. Six of one, etcetera. He also coined the euphemism for drunkenness “Halfway to Concord,” which tickles me to no end. That, my friends, is fun with words.

Among the early commercial adopters of wild beer were the Cottonwood Brewery of Boone, North Carolina, and Joe’s Brewery of Champaign, Illinois. Brewer John Isenhour gained a “cult status” for his production of beers with a lambic profile in the mid-1990s using wild yeast and bacteria that he kept active at various stages of the lambic fermentation cycle. John quite successfully marketed the “Lambic” to his rather conservative clientele in this central Illinois college town as “Belgian lemonade.

While the churches, bringing the sweet smell of piety for the soul, came in prancing and farting like brewery horses in bock-beer time, the sister evangelism, with release and joy for the body, crept in silently and grayly, with its head bowed and its face covered.

There are a thousand small honest breweries in this country that because they have been too poor and localized to compete with the big boys have been forced to close, or else operate under famous names while they turn out yeast, or hops, or some other important but unnamed ingredient of the main company's beer. Now, with the trains full of soldiers and supplies rather than pale ale, perhaps people far from the great breweries will turn again to their local beer factories and discover, as their fathers did thirty years ago, that a beer carried quietly three miles is better than one shot across three thousand on a fast freight.

When I was a little girl I didn’t like the smell of the hops in the carts. Nor in the fields. Je n’aime pas les houblons. No, my God, not a bit. The man that owns the brewery said to me and my sister to go to the brewery and drink the beer, and then we’d like the hops. That’s true. Then we liked them all right. He had them give us the beer. We liked them all right then.

Most of the wine in the world sells for two dollars a bottle. Quite a bit sells for four dollars to five dollars a bottle, and there are many that sell for ten dollars a bottle. Then you have wines that sell for three hundred dollars a bottle. What the world needs is a beer that's worth five dollars a bottle. I think that would be great. If all beer prices are forced down to the level of Busch Bavarian, none of us will be there.

Denver’s first permanent structure was said to be a saloon, and more beer is brewed here today than in any other American city, earning it the nickname the “Napa Valley of beer.” For one weekend in the fall it boasts the best selection on earth during the Great American Beer Festival, a New World Oktoberfest that gathers representatives from the nation’s best breweries to tap over 1,600 different kinds of beer—enough to get it listed in Guinness World Records for the most beers tapped in one place.

did you hear about the guy who worked at the brewery?” Poole’s expression was blank. “Sir?” I grinned. “His wife is at home, getting dinner ready, and a minister and the supervisor of the brewery knock on her door. I’m sorry, Ma’am, the supervisor says, your husband fell in a beer vat this morning and drowned. The wife looks back at the kitchen where the table is set for dinner. He fell in this morning, she asks, and you are only telling me now? Well, the supervisor says, it took a while because he got out a couple times to use the bathroom.

Eager to reestablish their brand as the “King of Beers,” the company’s board of directors had authorized August Jr., the superintendent of the brewery, to buy several teams of Clydesdale draft horses “for advertising purposes.” Gussie, as he was called, purchased sixteen of the massive 2,000-pound animals for $21,000 at the Kansas City stockyards. He also found two wooden wagons from back in the days when the company employed eight hundred teams of horses to deliver its beer, and set about having them restored to the exacting standards of his late grandfather, brewery founder Adolphus Busch, who liked to conduct weekly inspections from a viewing stand, with his son August at his side as all the drivers passed in parade, hoping to win the $25 prize for the best-kept team and wagon.

The Netherlands capital of Amsterdam amsterdam cruise is a thriving metropolis and one from the world's popular cities. If you are planning a trip to the metropolis, but are unclear about what you should do presently there, why not possess a little fun and spend time learning about how it's stereotypically known for? How come they put on clogs? When was the wind mill first utilised there? In addition, be sure to include all your feels on your journey and taste the phenomenal cheeses along with smell the stunning tulips. It's really recommended that you stay in a city motel, Amsterdam is quite spread out and residing in hotels close to the city-centre allows for the easiest access to public transportation. Beyond the clichés So that you can know precisely why a stereotype exists it usually is important to discover its source. Clogs: The Dutch have already been wearing solid wood shoes, as well as "Klompen" as they are referred to, for approximately 700 years. They were originally made out of a timber sole along with a leather top or band tacked for the wood. Nevertheless, the shoes had been eventually created completely from wood to safeguard the whole base. Wooden shoe wearers state the shoes are usually warm during the cold months and cool during the warm months. The first guild associated with clog designers dates back to a number exceeding 1570 in Holland. When making blockages, both shoes of a set must be created from the same kind of timber, even the same side of a tree, in order that the wood will certainly shrink in the same charge. While most blocks today are produced by equipment, a few shoemakers are left and they normally set up store in vacationer areas near any city hotel. Amsterdam also offers a clog-making museum, Klompenmakerij De Zaanse Schans, that highlights your shoe's history and significance. Windmills: The first windmills have been demonstrated to have existed in Netherlands from about the year 1200. Today, there are eight leftover windmills in the capital. The most effective to visit is De Gooyer, which has been built in 1725 over the Nieuwevaart Canal. Their location in the east involving city's downtown area signifies it is readily available from any metropolis hotel. Amsterdam enjoys its beer and it actually has a brewery right on the doorstep to the wind generator. So if you are enjoying a historic site it's also possible to enjoy a scrumptious ice-cold beer - what more would you ask for? Mozerella: It's impossible to vacation to Amsterdam without sampling several of its wonderful cheeses. In accordance with the locals, probably the most flavourful cheeses are available at the Wegewijs Emporium. With over 50 international cheese and A hundred domestic parmesan cheesse, you will surely have a wide-variety to pick from.

Wilde!” Nicole called out, clearly happy to see him. She brought him a beer. When it came to beer, he was, like the hotel, “unfussy,” but he enjoyed whatever local ale was on tap. Today, that was a “blonde lager” from the Asbury Park Brewery. Nicole leaned over the bar to buss his cheek. Tom down at the other end gave him a wave.

While the churches, bringing the sweet smell of piety for the soul, came in prancing and farting like brewery horses in bock-beer time, the sister evangelism, with release and joy for the body, crept in silently and gravely, with its head bowed and its face covered. You may have seen the spangled palaces of sin and fancy dancing in the false West of the movies, and maybe some of them existed—but not in the Salinas Valley. The brothels were quiet, orderly, and circumspect. Indeed, if after hearing the ecstatic shrieks of climactic conversion against the thumping beat of the melodeon you had stood under the window of a whorehouse and listened to the low decorous voices, you would have been likely to confuse the identities of the two ministries. The brothel was accepted while it was not admitted.

The town has grown into a mecca for foodies, outdoor enthusiasts, and artists—those seeking to reinvent themselves far from urban centers—without forgoing access to theater, film, excellent restaurants, beautiful surroundings, and lots of beer. Ironically, the town that adopted prohibition more than a decade before the Volstead Act became law, has repeatedly earned the title of “Beer City.” At this writing, the mountain town of fewer than 100,000 boasts one of the largest number of craft breweries per capita of any city in the United States.

While the churches, bringing the sweet smell of piety for the soul, came in prancing and farting like brewery horses in bock-beer time, the sister evangelism, with release and joy for the body, crept in silently and grayly, with its head bowed and its face covered. You

The beer aisle would have made Carrie Nation weep. Sven had already warned me that Oregon leads the country in breweries, all of them trying to outdo each other in crafting the hoppiest pale ales, meatiest stouts, darkest porters, fruitiest wheat beers and snootiest lagers. I was hoping to score a case of Budweiser or Miller Genuine Draft, but I was out of luck; apparently I’d be forced to consume craft beer until I finished my assignment and escaped the rain-drenched state. I grabbed a few six packs of something called Beavertail Pale Ale. At least it came in cans. The cereal

Raw grain is indigestible to yeasts, so before it even arrives at a brewery, the grain must be converted to malt—a process of germination and drying that converts the starches within each seed to sugar.

Fundamentals of Esperanto The grammatical rules of this language can be learned in one sitting. Nouns have no gender & end in -o; the plural terminates in -oj & the accusative, -on Amiko, friend; amikoj, friends; amikon & amikojn, accusative friend & friends. Ma amiko is my friend. A new book appears in Esperanto every week. Radio stations in Europe, the United States, China, Russia & Brazil broadcast in Esperanto, as does Vatican Radio. In 1959, UNESCO declared the International Federation of Esperanto Speakers to be in accord with its mission & granted this body consultative status. The youth branch of the International Federation of Esperanto Speakers, UTA, has offices in 80 different countries & organizes social events where young people curious about the movement may dance to recordings by Esperanto artists, enjoy complimentary soft drinks & take home Esperanto versions of major literary works including the Old Testament & A Midsummer Night’s Dream. William Shatner’s first feature-length vehicle was a horror film shot entirely in Esperanto. Esperanto is among the languages currently sailing into deep space on board the Voyager spacecraft. - Esperanto is an artificial language constructed in 1887 by L. L. Zamenhof, a polish oculist. following a somewhat difficult period in my life. It was twilight & snowing on the railway platform just outside Warsaw where I had missed my connection. A man in a crumpled track suit & dark glasses pushed a cart piled high with ripped & weathered volumes— sex manuals, detective stories, yellowing musical scores & outdated physics textbooks, old copies of Life, new smut, an atlas translated, a grammar, The Mirror, Soviet-bloc comics, a guide to the rivers & mountains, thesauri, inscrutable musical scores & mimeographed physics books, defective stories, obsolete sex manuals— one of which caught my notice (Dr. Esperanto since I had time, I traded my used Leaves of Grass for a copy. I’m afraid I will never be lonely enough. There’s a man from Quebec in my head, a friend to the purple martins. Purple martins are the Cadillac of swallows. All purple martins are dying or dead. Brainscans of grown purple martins suggest these creatures feel the same levels of doubt & bliss as an eight-year-old girl in captivity. While driving home from the brewery one night this man from Quebec heard a radio program about purple martins & the next day he set out to build them a house in his own back yard. I’ve never built anything, let alone a house, not to mention a home for somebody else. Never put in aluminum floors to smooth over the waiting. Never piped sugar water through colored tubes to each empty nest lined with newspaper shredded with strong, tired hands. Never dismantled the entire affair & put it back together again. Still no swallows. I never installed the big light that stays on through the night to keep owls away. Never installed lesser lights, never rested on Sunday with a beer on the deck surveying what I had done & what yet remained to be done, listening to Styx while the neighbor kids ran through my sprinklers. I have never collapsed in abandon. Never prayed. But enough about the purple martins. Every line of the work is a first & a last line & this is the spring of its action. Of course, there’s a journey & inside that journey, an implicit voyage through the underworld. There’s a bridge made of boats; a carp stuffed with flowers; a comic dispute among sweetmeat vendors; a digression on shadows; That’s how we finally learn who the hero was all along. Weary & old, he sits on a rock & watches his friends fly by one by one out of the song, then turns back to the journey they all began long ago, keeping the river to his right.

What's your enterprise of choice?" Vane grinned. "Hops." Patience blinked. "Hops?" "A vital ingredient used to flavor and clarify beers. I own Pembury Manor, an estate near Tunbridge in Kent." "And you grow hops?" Vane's smile teased. "As well as apples, pears, cherries, and cob nuts." Drawing back in her saddle, Patience stared at him. "You're a farmer!" One brown brow rose. "Among other things." Recognizing the glint in his eyes, she swallowed a humph.

Experimentation also proved serendipitous for Greg Koch and Steve Wagner, when they were putting together the Stone Brewing Co. in Escondido, California, north of San Diego. It was destined to become one of the most successful brewing startups of the 1990s. In The Craft of Stone Brewing Co. Koch and Wagner confess that the home-brewed ale that became Arrogant Bastard Ale and propelled Stone to fame in the craft brewing world, started with a mistake. Greg Koch recalls that Wagner exclaimed “Aw, hell!” as he brewed an ale on his brand spanking new home-brewing system. “I miscalculated and added the ingredients in the wrong percentages,” he told Koch. “And not just a little. There’s a lot of extra malt and hops in there.” Koch recalls suggesting they dump it, but Wagner decided to let it ferment and see what it tasted like. Greg Koch and Steve Wagner, founders of Stone Brewery. Photograph © Stone Brewing Co. They both loved the resulting hops bomb, but they didn’t know what to do with it. Koch was sure that nobody was “going to be able to handle it. I mean, we both loved it, but it was unlike anything else that was out there. We weren’t sure what we were going to do with it, but we knew we had to do something with it somewhere down the road.”20 Koch said the beer literally introduced itself as Arrogant Bastard Ale. It seemed ironic to me that a beer from southern California, the world of laid back surfers, should produce an ale with a name that many would identify with New York City. But such are the ironies of the craft brewing revolution. Arrogant Bastard was relegated to the closet for the first year of Stone Brewing Co.’s existence. The founders figured their more commercial brew would be Stone Pale Ale, but its first-year sales figures were not strong, and the company’s board of directors decided to release Arrogant Bastard. “They thought it would help us have more of a billboard effect; with more Stone bottles next to each other on a retail shelf, they become that much more visible, and it sends a message that we’re a respected, established brewery with a diverse range of beers,” Wagner writes. Once they decided to release the Arrogant Bastard, they decided to go all out. The copy on the back label of Arrogant Bastard has become famous in the beer world: Arrogant Bastard Ale Ar-ro-gance (ar’ogans) n. The act or quality of being arrogant; haughty; Undue assumption; overbearing conceit. This is an aggressive ale. You probably won’t like it. It is quite doubtful that you have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory—maybe something with a multi-million dollar ad campaign aimed at convincing you it’s made in a little brewery, or one that implies that their tasteless fizzy yellow beverage will give you more sex appeal. The label continues along these lines for a couple of hundred words. Some call it a brilliant piece of reverse psychology. But Koch insists he was just listening to the beer that had emerged from a mistake in Wagner’s kitchen. In addition to innovative beers and marketing, Koch and Wagner have also made their San Diego brewery a tourist destination, with the Stone Brewing Bistro & Gardens, with plans to add a hotel to the Stone empire.

American breweries preexisted American government; some of the breweries’ staunchest supporters were also the leaders of the new nation. In colonial America, the alehouse was second only to the church in importance. (As Martin Luther once said, “’Tis better to think of church in the alehouse than to think of the alehouse in church.”) Aside from being where the brewer plied his trade, the tavern also served as the unofficial town hall and the social and political focal point of every town. It was here that the townsfolk gathered to deliberate and debate, to socialize and share news and information with the community. To the colonists, the alehouses were cradles of liberty; while to the British, the alehouses were hotbeds of sedition. As early as 1768, the Sons of Liberty were holding meetings at the Liberty Tree Tavern in Providence; the Green Dragon Inn in Boston was called the headquarters for the revolution. George Washington made his headquarters at Fraunces Tavern in New York, where it still stands and serves beer, now in the heart of the financial district.

Four states account for one-third of all U.S. breweries — California, Washington, Colorado and Oregon, according to the Beer Institute, the beer crafters’ Washington, D.C.-based lobbying group.

2000: 1,509 craft breweries 29 noncraft regional and national breweries AB InBev and MillerCoors: 81 percent share 2013: 2,594 craft breweries 10 noncraft regional and national breweries AB InBev and MillerCoors: 74 percent share

On the spur of the hill stood the ruins of an old brewery. The roof had long since disappeared and the rain had beaten the stone floors smooth and yellow. Some enterprising Englishman had spent a lifetime here making beer for his thirsty compatriots down in the plains. Now, moss and ferns grew from the walls.

Costa Rica Craft Cerveza Artisanal beers are gaining momentum in Costa Rica, a development that doubtless will thrill visiting beer aficionados. Over the last several years, craft breweries have popped up in various hot spots, bringing creative birras (beers) to palates thirsting for something more complex than the ubiquitous Imperial. Imagine sipping a locally brewed pineapple Hefeweizen, red ale or cacao stout at sunset – it brings a hoppy tear to our eye (Click here).

negative feedback is good medicine for a company even when it is unfounded.

The sheer magnitude and sameness of mass-produced and mass-marketed goods that Americans have grown to expect can be really disorienting.

The natural dynamic is to drink less, but drink better. There are no longer masses of workers exiting steel factories in Pennsylvania and coal mines in northern England, ready to wash away the day's work with cases of Pabst Blue Ribbon and the like. Most workers sit at computer screens. They still get thirsty, but not for Pabst Blue Ribbon. They want something better-tasting.

Beer culture is a part of the world of food and drink. It's not just a commodity in cans and bottles, but has a value as an agricultural product with good ingredients.

I still see people buying and swilling terrible beer. I sometimes think that my job is like farting against a gale, but I just keep moving forward.

Two things were inarguable. There was too much beer, a lot of it of dubious quality, and too many breweries, brewpubs and contract brewers, the latter dominated by entities that might not have been in the movement for craftsmanship.

Liberty Ale would become quite possibly the most important beer of the late twentieth century

Ken Grossman, Beyond the Pale: The Story of Sierra Nevada Brewing Co. Sierra Nevada Brewing Co.’s cofounder talks about home brewing, scrounging for equipment, scaling up his brewery, and growing his business for thirty-five years.

Yeast can travel on dust, and air currents carry yeast to new areas. The yeast settle on just about every surface, anxious to find more sugars to ferment so they can multiply. Look at that sunshine streaming in through the brewery window. Do you see the dust particles? There is a good chance they are carrying native yeast, and bacteria, too, just waiting for an opportunity to land in your beer.

That brewery, owned by Oloff Stevenson van Cortlandt, stood near the spot Murphy’s Tavern occupies today. Beer was central to life in New Amsterdam; when Peter Stuyvesant arrived in 1647 to take over the colony, he found “one full fourth of the City of New Amsterdam has been turned into taverns.” Men, women, and children drank beer every day, often at every meal. Even today, in places of poor sanitation, beer can be healthier than water.

Or, I could do both,” Joe raises his voice, vying for someone’s attention.  “I’ll move to Wisconsin and open up a brewery.  Beer and cheese curds.  It’ll be a fermentation utopia.

US Craft Brewery Sales to Anheuser-Busch InBev March 28, 2011: Goose Island Beer Co. (Chicago) February 5, 2014: Blue Point Brewing (Patchogue, New York) November 5, 2014: 10 Barrel Brewing (Bend, Oregon) January 23, 2015: Elysian Brewing (Seattle) September 23, 2015: Golden Road Brewing (Los Angeles) December 18, 2015: Four Peaks Brewing (Tempe, Arizona) December 22, 2015: Breckenridge Brewery (Littleton, Colorado) April 12, 2016: Devils Backbone Brewing (Roseland, Virginia) November 3, 2016: Karbach Brewing (Houston) May 3, 2017: Wicked Weed Brewing (Asheville, North Carolina)

Thomas Jefferson had a well-regarded brewery on his estate at Monticello, but it was his wife Martha who was in charge of it. She was a beer enthusiast. Before it was even up and running, Martha was involved in the planning and architecture of the building. Eventually, her daughter (also named Martha) took over and became an accomplished brewster.

When Americans sip their iconic Budweiser, they are in fact enjoying a beer produced by a company engendered by a 2004 merger of Brazilian and Belgian breweries that in turn managed to gain control of Anheuser-Busch in 2008, thus forming the world’s largest beer company. Its CEO, Carlos Brito, is from Brazil.

The hard part is discovering the name of the beer. We know how to brew good beer, but it is the name that animates the liquid and gives it a voice. The flavor comes afterward, to the consumer, and it must live up to their expectations, but first there is the name. If the beer really does speak, the label is the first sentence.

Duffy blinked, impressed by the old man’s speech. “And that’s why the Herzwesten is one of the most important centers, eh?” “Possibly the most important.” Aurelianus peered at the Irishman, as if gauging how much revelation he could take at one sitting. “Being Irish,” he said slowly, “you’ve doubtless heard of Finn Mac Cool.” Duffy nodded. “There actually was such a man,” Aurelianus said. “He was the High King of these people I was speaking of, the nomadic beaker people—call them Celts if you like, it’s not entirely inaccurate—and he died here.” He pointed at the floor. Duffy automatically peeked under the table. “Here?” “He’s actually buried under this building,” Aurelianus told him. “You mentioned the old Roman fort that used to stand here; it was built around this brewing cellar, which had been producing beer for two thousand years when the first Roman saw the place. The brewery was built thirty-five centuries ago, to be a marker over Finn’s grave.

This principle of only hiring people who are better than the ones we currently have means we don’t make desperation hires to fill an open position. And the raise-the-average rule makes hiring decisions surprisingly easy. It’s easy to visualize in your mind the average person in your sales force or on your brewery floor or even in senior management and it’s easy for your intuition to evaluate whether a candidate is better than the average person. Your gut will tell you. If you’re used to traditional hiring, you might feel uncomfortable turning to intuition. Aren’t we taking too big a risk by relying on our gut feelings about somebody rather than rationally assessing facts such as past experience or education? I would counter that we’re fooling ourselves by not relying primarily on intuition. As recent neuroscience has shown, our brains don’t work rationally. If you hook a functional MRI machine to a chess grandmaster, you find that the best of them are not rationally calculating their next moves; they’re imagining what will happen, unconsciously bringing to bear the hundreds of thousands of moves they’ve already seen. They’re arriving at a feeling that guides their actions. They are using the nonrational part of their brain. The quantitatively logical part of your brain is pretty paltry. Just try counting by prime numbers while you’re multiplying other numbers by seventeen. Impossible. But reading emotions by looking at someone’s facial expressions while you’re navigating a crowded sidewalk is easy for your brain.

I slapped a yawn. “Excuse it, I only had six hours’ sleep. I’ll swear I don’t know what I can say to convince you. Why don’t you run up and have a talk with Wolfe?” “What for? I can see it. I sit down and explain to him why I think he’s a liar. He says ‘indeed’ and shuts his eyes and opens them again when he gets ready to ring for beer. He ought to start a brewery. Some great men, when they die, leave their brains to a scientific laboratory. Wolfe ought to leave his stomach.

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