Keep your battles offline.

Do not use social media to wage a war against another brewery. I don’t care how pissed off you are at them. I don’t care how many laws you think they broke. I don’t care if they flat out stole your branding, your beer name, or your recipe—DO NOT post about it online.

And why not? Besides getting an ego boost from your adoring fans, nothing good can come from public wars between companies. You are guaranteed to lose existing fans as well as lose any potential fans who are first exposed to your brand in this fashion. And at the end of the day, it’s not fair for you to put your fans and followers in this position. You do not have the right to ask your fans to fight your battles. Hire a lawyer. It’s their freaking job to fight your battles—NOT mine.

Keep the fight between your lawyers—NOT your fans.

The Law of Attraction states that like attracts like. Whatever vibrations we radiate attract more of the same. Negative energy only attracts more negative energy. The more negative energy you put on social media, the more you will get. And trust me, you do not want your brand to be viewed as one that emits and attracts negative energy.

Not to mention, breweries putting out negative energy only makes the craft beer industry look bad as a whole. You might think that the battle is solely between you and the other guy, but it’s not. You just brought the entire craft beer community into the lime light. Your actions reflect negatively upon our entire industry—not just your two brands. You make craft beer look immature and childish. You make it look like we can’t get along with each other. You are destroying the collaborative, harmonious and united image that we have worked so hard to project.

Social media is an extremely powerful tool. And with great power, comes great responsibility. And trust me, I’ve learned this the very, very hard way. Breweries and beer fans, please heed my advice:

Don’t use social media as a weapon.

If you need justice, then by all means go and get it. But do it in a courtroom, NOT on Facebook and Twitter. Besides, I’m pretty sure that the judge making the final ruling over the case won’t be swayed by internet petitions or “how many followers and fans” you got to post on your behalf.

I did NOT ask to be put in the middle of this battle. None of us did. Sure, I might have opinions on what is right and wrong in this situation, but I reserve the right to stay out of the fight. Don’t make me chose sides. And don’t make me fight your battles.

Because I refuse to get involved, I’m intentionally leaving the details of this particular “War of the Roses” out of this post. If you wish to learn more about the brewery vs. brewery conflict I’m referring to, you can read the House of Lancaster arguments here and the House of York arguments here.

And you can guarantee that a case study will be made of this incident, highlighting it as the quintessential example of what not to do on social media, at the 2014 Craft Brewers Conference.

“Homebrewing has been an integral part of the history of America, so it’s thrilling to know that soon all 50 states will support this growing hobby and long-standing tradition,” said Gary Glass, director, American Homebrewers Association. “We appreciate the backing of all of the homebrewers, the dedicated grassroots efforts of Right to Brew and the legislators who have worked so diligently to make homebrewing a reality in Alabama. We are especially grateful to Representative Mac McCutcheon who introduced this bill and has fought long and hard for its passage, along with Senator Bill Holtzclaw.”

A few quick facts from the AHA:

• History in the making: This will be the first time since pre-Prohibition days that all 50 states will legally allow homebrewing.
• Rapid-fire succession: Mississippi was the 49^th state to legalize homebrewing, and the state did so in March, only two months prior to Alabama.
• Alabama might not be last: Alabama has an opportunity to legalize homebrewing before Mississippi, since the Mississippi bill has a 90-day wait period to become effective, while the Alabama bill would go into effect immediately once Governor Robert Bentley signs it.

Additional information can be found in the release below and on the AHA website.

About the American Homebrewers Association

The American Homebrewers Association has worked on behalf of the homebrewing community since 1978 and celebrates a membership of more than 37,000 homebrewers. The American Homebrewers Association (AHA) organizes events including the National Homebrewers Conference and National Homebrew Competition. The AHA also publishes Zymurgy magazine. The AHA is part of the Brewers Association, whose Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today’s craft brewers and homebrewers.

Beer lovers and anyone interested in making their own homemade beer are invited to learn more at HomebrewersAssociation.org. Follow the AHA on Twitter, and join us on Facebook.

It’s time to objectify showcase the extremely talented, charming and ever-handsome single men in the craft beer industry.

Every year, I team up with a group of kickass women (and some men) from all corners of the country and various facets of the craft beer industry to present “Most Eligible Bachelors of Beer” competition. We are now in our third year, which means that the kinks have been worked out.

Bachelors of Beer Nominations

Anyone can submit a nomination. Because the competition is stiff, we are asking that when and if people submit nominations, they give us as much information on the nominees as they can, including photos and brewery bios if possible. Although I will accept nominations from the comment section on this site, I prefer if nominations are submitted via this Survey Monkey poll.

Bachelors of Beer Qualifications

The basic, bare minimum qualifications for nomination are as follows:

1. Must work for a craft brewery (all positions considered)
2. Must NOT be married or engaged (other relationship statuses accepted)

Bachelors of Beer Judging Criteria

All men being considered will be individually judged (and ultimately, scored) on the following three measures:

1. Industry Talent: Although many of the men excel at other hobbies, this measure strictly speaks to the “industry impact” that these individuals have made. This can be evidenced by number of awards won, books written etc… The main question is: are they important and relevant in the craft beer industry? And how important and relevant are they?

2. Personality: Let’s face it, brewers (although adorable in their awkwardness) are not known for being social butterflies. However, a select few stand out from the crowd. These are the speakers that can steal a room, the men that can sweet talk you into drinking anything….the men that draw you like a moth to the flame.

3. Appearance: Being in the beer industry is less than glamorous, and those who make it look glamorous deserve a little bit of credit. Drinking beer for a living can adversely affect one’s health and physical fitness. Yet, there are some men who have gone above and beyond to ensure that they keep a beach-ready physique. And well, then there are those that are just adorable in their own awkwardly geeky ways.

Bachelors of Beer FAQ

Lastly, there are always questions and criticisms about this concept. Here is my attempt to address them:

Q: Why would a self-empowered, self-proclaimed feminist start a silly beauty pageant-like competition highlighting men in the beer industry?

A: Because I can. Because it’s fun. And because the boys deserve the promotion and praise.

Q: What about the Eligible Bachelorettes of Beer?

A: I’m totally down with supporting a Bachelorette of Beer competition and would gladly help anyone who wants to do it start it and execute it.

Q: What if the nominee has a girlfriend?

A: This is the complicated part of the entire competition, and one that either offends or flatters the girlfriends. The best bet is to ask the nominee or even the girlfriend of the nominee if they are cool with being nominated. Heck, I’ve had several girls even nominate their own boyfriends.

Q: What if I work in craft beer, but not for a brewery?

A: Opening up the search to include bartender, writers, distributors and bloggers would be overwhelming and extremely time consuming. This is why we are strictly focused on employees of breweries.

Q: Does age matter?

A: Of course not! Although younger men might be perceived as cuter, the older gents usually score higher on the talent portion, as a result of experience. We love featuring men from all different age brackets!

Q: Does sexual orientation matter?

A: Of course not! We don’t care if he is gay or straight, if he is single, we want him!

Enough of this rambling! What are you waiting for? Get nominating!!!!!!

The first brewery I want to feature is the one brewery I can’t seem to get off my mind (for reasons that will soon be revealed). Founded in 2004, Foothills Brewing is located in the friendly town of Winston-Salem. (Okay, that might be a lie. I assume the town is friendly, but I’ve never been. It just sounded like a friendly place. But, I digress…)

Although they make several amazing beers, Foothills is probably best known amongst the craft beer geekiverse for its Sexual Chocolate—an extremely seductive Imperial Stout infused with cocoa. And I know what you’re thinking, with a name like Sexual Chocolate, how could this beer not be awesome? Well, it’s better than awesome—it’s fucking absolutely orgasmic. The last time I drank it, I literally licked the glass clean (this is a true story).

The ever-talented brewmaster of Foothills Brewing is Jamie Bartholomaus. I had the pleasure of meeting Jamie at one of his events during the 2013 Craft Brewers Conference (although, I cannot attest to my lucidness due to mass consumption of Sexual Chocolate). I do know, however, that Jamie is a really really cool dude….and a really really talented brewer. If you wanna learn more about him, check out his interview with All About Beer Magazine.

Group Sex at CBC 2013

Another Foothills beer worth seeking out is the ever-popular Olde Rabbit’s Foot (collaboration brew with two other equally awesome breweries—Duck-Rabbit and Olde Hickory). Old Rabbit’s Foot is an intensely boozy, yet oh-so-smooth Imperial Stout brewed with honey, cocoa nibs and aged in Bourbon barrels. I have vague memories of seeing rainbows and talking to unicorns after drinking it. But then, it may have been the beer’s robust 10% abv that triggered the hallucinations.

Soooooooo good.

Outside of liquid sex in a bottle, Foothills Brewing also brews an amazing line-up of “regular ole” craft brews. All of their hop-forward beers are top notch and I’m a huge fan of the People’s Porter (as you can see below).

It’s no Sexual Chocolate, but still a damn fine beer.

Moral of the story is, that I think Foothills Brewing is the cat’s meow and I think you should follow them all over the interwebz….(and then go seek out their beer). To save you the trouble of having to search on your own, here is how you can get social with Foothills on the net:

Twitter: @FootHillsBeer

Love. MT @thebeerwench #FF @foothillsbeer b/c #SexualChocolate is 1 of the best beers on this planet. Oh & they make other amazing beers too

— Foothills Brewing (@FoothillsBeer) April 19, 2013

Instagram: @foothillsbrewing

And Facebook: FootHills Brewing

And remember, the more love you give, the more love you get. So give your favorite craft brewery a virtual hug or high-five today!

Okay, okay. All snobbery aside, it’s no secret that Orval is one of my favorite beers in the world. And it has been since the first time I took a sip of it on May 31st 2008. Yes, that’s right. I remember the exact date I tried my first Orval, and how could I not?

It was on a slightly overcast evening at The Maproom in Chicago. It was one of the most pinnacle nights of my life as it was the first time I met Brian Van Zandbergen and Stephen Beaumont, two men who would ultimately become my mentors in beer, as well as the first time I experienced a gueuze, it was the first time I tried a saison, and it was the first time I had Orval.

Orval is an extremely intriguing beer. It is the one Trappist beer to get dry-hopped and it is the only Trappist beer to get spiked with Brettanomyces upon bottling. As a result of being bottle-conditioned with wild yeast, Orval is constantly evolving inside of the bottle. No two bottles of Orval are the same.

If you drink Orval fresh, it tastes very similar to an English Pale Ale–spicy, floral, slightly bitter and very dry. But if you taste it after the 5 month mark, you will find yourself drinking an entirely different beer. And the more age it has, the more unique it becomes.

The Orval Legend

As if the beer wasn’t cool enough itself, the story of Orval’s creation is equally intriguing. According to legend, Countess Matilda of Tuscany (an Italian noblewoman remembered for her military accomplishments) was passing through this region in about 1070 with her retinue. She stopped at a clear spring and trailed her hand in the water – and her wedding ring, a gift of her recently-deceased husband, slipped off her finger and sank. Distraught, she knelt and prayed fervently for its return . . . and a trout swam to the surface with the ring in its mouth, returning it to her. She is said to have claimed “Truly, this is a golden valley!” (French: Or = gold; val = valley) She gave the land to the church, and the trout with the gold ring can be seen to this day in the Orval logo. (Source: Merchant Du Vin)

Orval Abbey

Abbaye Notre-Dame d’Orval is a Cistercian monastery situated near Florenville, in the province of Luxembourg, really close to the French border. As is customary with Cistercians, the Community of Orval provides entirely for itself through its own activities (mainly cheese-making, hospitality, and beer brewing). All generated profits are devoted both to various forms of social and charitable aids, and to the upkeep of the monastery.

Photo Credit: Charlie Papazian

Orval Brewery

Throughout the long history of Orval, it is assumed that there has always been a brewery on the grounds. Various facts corroborate this idea. There have been topographical references on old drawings. There was also a detailed description of production left by a Franciscan visitor three hundred years ago. And an area called the “hop-field” was located very close to the monastery. (Source: Orval)

The present day brewery was built in 1931 with intentions of creating a new source of funds for the monastery’s reconstruction. The brewery was designed by Henry Vaes, who is also responsible for designing the iconic Orval beer glass. Orval was the first Trappist beer to be sold nationally around Belgium.

Michael Jackson’s Insight

“The present Abbey, officially called Notre Dame d’Orval, stands alongside the ruins of the old. Bread and cheese are made for sale, as well as a startlingly dry, hoppy, ale of approximately 6.2 abv, with an dark orange colour. This world-classic brew gains some of its astonishing complexity from a secondary fermentation with multiple strains of yeast, including “semi-wild” Brettanomyces which imparts a “hop-sack” or “horse-blanket” character. Devotees like to bottle-age this beer for between six months and three years. It is a powerful aperitif.” — Michael Jackson, The Beer Hunter.

The Wench’s Tasting Notes (circa 2008)

Appearance: Amber-orange color. Cloudy with large fluffy head – which lasts a really long time and leaves a thick film of lacing.

Aroma: Mild Belgian yeast aroma (sweet yeast with hints of cloves). Slightly floral nose with citrus notes (compliments of the hops, naturally).

Taste: Well-balanced ale! The ale has an interesting acidic “bite” that is nicely neutralized by a mild malt and mild yeast taste. The floral hops are apparent on the taste and help balance out the sweetness of the malt as well as kill some of the acidity. The finish is tart and slightly bitter, lingering … enough. Medium to full body. Nicely carbonated. Alcohol is very hard to detect on the taste, which makes it a super easy ale to drink.

Overall: As always, ORVAL is a classic. This is a MUST TRY BEFORE YOU DIE kind of beer. I don’t care who you are and if you don’t like beer – you must try Orval at least once in your lifetime.

Orval is a staple in my beer diet.

Why? Because it could very well be the quintessential example of what a well-balanced, well-rounded ale should look, smell, feel and taste like. It reminds me of Goldie Locks and The Three Bears. Not too strong. Not too weak. Not too sweet, not too bitter, not too sour, not too astringent -EVERYTHING IN BALANCE.

(I wrote all that 5 years ago….BTW).

How to Find Orval

Merchant Du Vin is the sole importer of Orval. For a list of their distributors, visit: http://www.merchantduvin.com/distributors-resellers.php

To learn how Orval beer is made, visit this link.

And if you really want to see me embarrass myself, watch this vertical tasting video of me filmed roughly three years ago…… (be warned, I was a newbie back then).

Share your Orval stories with me in the comment section below!!!

My odd preoccupation for the elongate, legless, carnivorous reptiles of the suborder Serpentes was a direct result of my love and admiration for Cleopatra. Among many things, Cleopatra was the last pharaoh of Egypt. Cleopatra loved serpents and often adorned herself in snake-themed jewelry. Her death, although greatly debated, is rumored have resulted from a self-inflicted snake bite.

This is a good year for snake lovers, as it is the Year of the Snake in Chinese Zodiac Calendar.

Celebrating the Year of the Snake, Flying Dog has created one of the most created craft beer-themed video that I’ve seen to date. Released at the Can Festival during the Craft Brewers Conference, this video is a mini-advertisement for Flying Dog’s newest offering–Snake Dog IPA. The video is artistic and edgy, something we’ve come to expect from the art-obsessed brewery. The video’s message is also extremely powerful.

Through fear, man has come to know the serpent. It is crafty. It has conviction. But it is fear, my friends, not the snake that holds us back. 

But enough yammering on from me, check it out for yourself!

I don’t know about anyone else, but that video just made me really thirsty for some Snake Dog IPA.

Let’s take a quick look into legal history of homebrewing, since Prohibition……

January 17, 1920 - 18th Amendment is ratified. Alcohol consumption and production is banned. Prohibition starts.

December 5, 1933 - 21st Amendment is ratified. 18th Amendment is repealed. States are left in charge of alcohol laws. Clerical error results in the absence of the two very important words “and beer” from the statute that legalized home winemaking. Homebrewing remains illegal.

October 14, 1978 - President Jimmy Carter signs H.R. 1337, which contained an amendment sponsored by Senator Alan Cranston creating an exemption from taxation for beer brewed at home for personal or family use. The 21st Amendment predominantly leaves regulation of alcohol to the states. Therefore, even though homebrewing is federally legal, it is still up to individual states to legalize homebrewing in state codes.

December 7th, 1978 - Charlie Papazian and Charlie Matzen launch the American Homebrewers Association (AHA)

August 26, 2010 - Homebrewing legalized in Oklahoma, leaving Mississippi and Alabama as the only states where homebrewing is not legalized.

March 19, 2013 – The American Homebrewers Association (AHA) announces that Mississippi Governor Phil Bryant has signed a bill that will effectively legalize homebrewing throughout the state. Mississippi is now the 49^th state to permit homebrewing.

“From our founding fathers to our current President, this country has a long and storied tradition of homebrewing,” said Gary Glass, director of the American Homebrewers Association. “We appreciate the support of all of the homebrewers, the dedicated grassroots efforts of Raise Your Pints and the legislators who have worked so diligently to make homebrewing a reality in Mississippi. We are grateful to Senator John Horhn who introduced this bill and to Governor Bryant for his quick action and support.”

Prior to today’s announcement, Mississippi and Alabama were the only two states that did not allow homebrewing. The AHA will continue working with homebrewers in Alabama to legalize homebrewing.

Stay tuned for more updates on Alabama’s fight to legalize homebrewing!

According to Brewer’s Association, the traditional Irish stout falls into two categories, depending on alcohol strength. These two style categories include the Classic Irish-Style Dry Stout (think Guinness Draught) and Foreign Export-Style Stout (think Guiness Foreign Extra Stout). Both styles are black in color with prominent coffee-like roasted malt aromas. Each boasts an initial malt sweetness with hints of caramel flavor and distinctively bitter, dry-roasted finish. Classic Irish-Style Dry Stouts have an alcohol range of 3.8-5% abv., while Foreign Export-Style Stouts are between 4.5-7.5% abv.

Here is a list of 10 Wench-approved craft beer substitutions for Guinness, in no particular order. Can’t find any of the beers listed below? Check out RateBeer.com for a great list of Irish-inspired dry stouts. Cheers!

10 Craft Beer Alternatives for Guinness on St. Patrick’s Day

1. Brooklyn Irish Dry Stout

Commercial Description: Brooklyn Irish Stout is brewed the old-fashioned way, without the nitrogen addition. A large portion of the grain is roasted like coffee beans, developing the typical color and flavor of this beer. Aside from British pale malts, the beer includes caramel malts, black patent malt, unmalted black barley and a proportion of flaked raw barley, which helps the beer develop a beautiful, thick natural head. 4.7% abv

2. Moylans Dragoons Dry Irish Stout

Commercial Description: Dry, roasty and incredibly rich in flavor, Dragoons Dry Irish Stout is made with a unique blend of imported hops and malted barley from the United Kingdom. This award winning stout is brewed in the Irish tradition to commemorate General Stephen Moylan, Irish-born commander of the 4th Continental Dragoons during the American Revolutionary War. 8% abv.

3. Boulevard Dry Stout

Commercial Description: Velvety black and perfectly opaque, this surprisingly smooth, drinkable beer is a delightful harmony of smoky roasted flavors and tangy, coffee-like notes. Available only on tap at fine establishments throughout our distribution region. 4.9% abv.

4. Short’s Uncle Stevie Irish Stout

Commercial Description: Short’s version of the classic Irish Stout, complete with a dark color, soft head, and smooth full flavor typical of this lighter bodied style. A simple grist formula provides a base of roasted malt flavors while the infusion of nitrogen adds the creamy drinkability everyone loves. 5.5% abv.

5. Starr Hill Dark Starr Stout

Commercial Description: Starr Hill’s Dark Starr Stout has won more national and international awards than any other Dry Irish Stout in the country. Brewed with roasted barley, and with hints of coffee and dark chocolate, it packs a robust taste into a surprisingly light body. This signature brew pours like velvet and drinks like a slice of grandma’s pumpernickel bread. 5.2% abv.

6. North Coast Old No. #38

Commercial Description: Named for a retired California Western Railroad steam engine on the Fort Bragg to Willits run through the Redwoods, Old No. 38 Stout is a smooth, firm-bodied stout with the toasted character and coffee notes of dark malts and roasted barley. 5.4% abv.

7. Sprecher Irish-style Stout

Commercial Description: This tribute to St. Patrick’s Day is smooth and creamy, with distinctive flavors and aromas reminiscent of bitter-sweet chocolate and dark coffee. Just one precious batch of this robust, ebony colored stout is brewed each year. 5.73% abv

8. Avery Out of Bounds Stout

Commercial Description: This big, roasty stout takes flavor to the extreme. We aren’t afraid to use plenty of rich roasted barley and a mountain of hops to give this full-bodied stout that little extra something you’ve been looking for in a beer. 6.3% abv.

9. Bison Chocolate Stout

Commercial Description: Like Barry White’s voice in a bottle, Bison’s Chocolate Stout is a dark, slow-pouring aphrodisiac of the smoothest proportions. Rich and roasty with charismatic flavors of dark chocolate and espresso, and creamy, dry finish. 5% abv. (Disclaimer: I work for Bison)

10. Saranac Irish Stout

Commercial Description: Deep within the heart of the Irish lies an uncanny passion for what they call “Leann Dubh”, or black ale.  Saranac Irish Stout is a lavish beer blended with dark malts to create a coffee like taste.  Look for a roasted character that is surprisingly smooth and refreshing, pint after pint. 5.5% abv.

___________________________

Slainte!

Are you curious about the men and women “hiding” behind Twitter avatar of the world’s most beloved craft breweries? Well, you are not alone. The Wench has gone behind the scenes to reveal and introduce you to the individuals who possess the ever coveted social media positions in the craft beer industry.

Behind the Twitter Avatar: @AlaskanBrewing

Luke Bauer

Brewery: Alaskan Brewing Company
Location: Juneau, AK
Personal Twitter Handle: @lukebauer 

What is your “official” position with Alaskan Brewing??

“Marketing Specialist”

What is your favorite beer from Alaskan Brewing?

Freeride APA, all the way. It’s got a very crisp, citrusy, hop-forward aroma and flavor without being palate-destroyingly bitter. I can drink more than one (or five) without overwhelming my ability to taste something else. It’s a perfect combo of American hop character and session-ability.

What is your favorite beer and food pairing?

Almost anything with cheese, which is actually sort of a catch-all. The enormous array of cheese flavors and the obvious surfeit of American craft beer styles and brands means that just about any flavor craving can be satisfied with these two. But within that category, huge, complicated, malt-forward beers like our Troppelbock (an oak-aged Imperial Doppelbock) paired with really sharp, aged Irish cheddars happen to be a strong contender for favorite.

If you were a style of beer, what would you be and why?

I had to dig through the style guidelines for this one. Gonna have to go with American Barleywine. I have a pretty intense, rich, bold, assertive, and complex personality (with some overt booziness). Those that like me tend to like me a lot, but I’m not for everyone.

And last but not least, what does craft beer mean to you?

As much as I love the flavor of a great beer, the real beauty of craft beer for me is the people who make it. There are few industries that require such broad knowledge and skill bases to really succeed. To be a great craft brewer demands that a person master a farmer’s understanding of his land and produce, an ability to suffer through long, hard, and sometimes dangerous hours of labor, a scientist’s love of measurement and rigorous testing to command consistency, a professional taster’s palate, the agile mind of an entrepreneur, the ability to talk to anyone, and a whole lot more—usually found in the same person (like my employers, who really impress me). I’ve worked in quite a few postitions within this industry and I never stop meeting really fascinating, talented people.

Oh, and the beer. I do love drinking craft beer.

______________________________

Special thanks to Luke for being such a great craft beer ambassador! If you aren’t following them already, definitely make sure to follow @AlaskanBrewing on Twitter and Instagram!

If you asked me back then, where I thought I would be in five years, I would never have thought I’d be where I am today. But, that is a good thing – a very good thing.

The embarrassing truth is that I really, really wanted to start a wine blog called Confessions of a Vinophile. And even though I knew a lot about wine for my age, intimidation got the best of me and crushed my dream of becoming the next Jancis Robinson.

Dying to express my love of something, heck anything, through writing, I decided to start a blog about my second favorite subject: craft beer.

Having had a short, yet insightful, experience in advertising, I understood the value of creating a brand and a brand voice. Thus began the path of self-branding. It took several hours of googling and brainstorming, but ultimately, I found the perfect name: The Beer Wench.

Many people ask me why I chose the Beer Wench moniker, but, to this day, I don’t have a better argument other than I just like the name.

Wait no, I love the name.

As a slave, errrrr employee of the restaurant industry for nearly 6 years, being a beer wench seemed pretty fitting. And now that I’ve been using the name for five years, I’d like to think that I’ve helped redefine the term. In my mind, the term beer wench no longer stands for a busty, scantly clad woman that serves beer. In today’s modern world, a beer wench is an educated and skilled craft beer evangelist on a mission to revolutionize the beer industry through education, innovation & advocacy.

Over the past five years, every job I’ve had and every person I’ve met and worked with have all had an integral role in developing me into the person I am today. Today, I sit before this computer as a craft beer professional, gainfully and gratefully employed for two years by Bison Organic Beer. Today, Drink With The Wench is one of the highest ranked, most read beer blogs on the Internet. Today, I am honored to be a freelance writer for both CraftBeer.com (run by the Brewers Association) and the Whole Foods blog. This March, I will be presenting at the Craft Brewers Conference for the first time – quite possibly the most important and pinnacle event of my, albeit young, career in craft beer.

I’m extremely grateful for all the people who have inspired and helped me along the way. Without even so much as one of these people, I might never have gotten to where I am today. I hope you all know who you are when I say this: Thank You.

Thank YOU for supporting me. Thank YOU for believing in me. And thank YOU for being my inspiration, my mentor, and my friend.

Xoxo,

The Wench