Last week, I broke the very sad news to my friends and followers that, for the first time in 5 years, I was unable to attend the Great American Beer Festival. Unfortunately, the brewery I work for was unable to participate this year and I didn’t have the budget to go on my own.

No beer for Wenchie = #sadface

Upon posting my sad news, an angel of beer named Micha Rains appeared. She told me, “the Great American Beer Festival cannot happen without The Wench. We must make this happen!” And then she proceeded to pitch her company, AGA Marvel, on a partnership between our two brands. They offered to buy me a plane ticket and put me up in a hotel room in exchange for helping to work their booth during GABF. A chance to go to GABF and all I had to do was help promote amazing kegerators? My answer was obvious.

My Fairy Beermother Micha

And so, I hopped on the first plane out to Denver, rolled my sleeves up and became a mini-ambassador for AGA Marvel. And let me tell you, I had a blast. And because I’m so grateful for AGA Marvel’s kindness, I want to take this opportunity to tell you about their awesome beer dispensers, which I had the honor of “playing” with all weekend.

If you’ve never seen them before, the AGA Marvel beer dispensers are a glorious sight to be seen. And I’m not just saying this because they were so kind to me, I’m completely honest when I tell you how versatile, efficient, easy-to-use and just plain old pretty these things are. We were showing off the outdoor models, which were wrapped entirely in super shiny stainless steel. I love shiny objects, so I was instantly enamored.

I heart shiny objects

Each 24″ system comes ready to go with all necessary tapping equipment – draft tower, hoses, 5 lb. CO₂ tank and regulator, drip tray, and interior floor shield to protect the inside liner. They all provide the option to store one half, one quarter (plus bottles), or two 1/6 barrel kegs–or can be converted to a full refrigerator with metal shelves that easily store inside when not in use.

But the fun doesn’t stop there. The Marvel beer dispensers come with several custom options.

First, you can opt for the indoor model, which comes in black, stainless steel or wood; or the outdoor model, which is built with corrosion resistant commercial grade stainless steel. Next, you can decide between a single tap tower or a duel tap tower. Then, you can choose between an exterior drip tray or a drip tray that empties into a plastic bottle inside the refrigerator, for easier cleaning.

Double the beer, double the fun!

There is also a portable outdoor version that comes with heavy duty casters and mug rails, pro-style handles and stainless steel toe kicks so you can wheel it around in style. Both versions can either be free-standing or built under existing counter-tops and bars. Cooling temp ranges from 33° – 52° F, so you can keep your beer chilled at the most optimal serving temperatures.

Bottles and kegs, oh my!

When it comes to price, which I’m sure you all are curious about, these systems run upwards from $1,899, depending on the model and variations chosen. Naturally, extra perks like drip trays and wheels cost a bit more. As far as buying concerns, AGA Marvel has a national network of independent dealers, servicers and fitters that sell, install, repair and maintain their products. To locate a dealer, enter your zip or postal code here.

All in all, these systems were easy to setup and use. On the floor, we used an a portable outdoor beer dispenser to pour rootbeer and DRAFT Magazine used two of the portable outdoor systems to pour special beers in their VIP lounge. Everyone who came across the systems were wickedly impressed–as was I. And if you are in the market for a kegerator, the AGA Marvel beer dispensers come highly recommended by none other than yours truly!

Super sleek design.

In closing, I just want to send a super shout-out to my friend Micha and her team at AGA Marvel who gave me the wonderful opportunity to attend the Great American Beer Festival. It was officially the best GABF I’ve been to yet and it would never have been possible without the amazing folks at AGA Marvel! Thanks Art, Micha, Dick and Leah! XOXO!!!

Follow @AGAMARVEL on Twitter

Like AGA MAVERL on Facebook

Follow AGA MARVEL on Pinterest

I work around the corner, suckers!!

Okay, so it is probably important to note that Sierra’s new taproom is literally, literally one block from my work. As in, I walk out the door, take approximately 20 steps, and BOOM. I’m there. And if I skip, I can get there even faster. And who are we kidding, I will be skipping, if not running, over there everyday after its opening. No passing go, no collecting 200 dollars.

The Torpedo Room will have 16 taps, all pouring unique and limited Sierra Nevada beers. Sierra Nevada will host educational tastings in the taproom, as well as the occasional craft-centric event dedicated to beer science. Because of licensing requirements (I assume), all draught beer will be served in taster flights. Guests will also have the option of filling growlers to go, as well as purchasing six-packs, cases and individual specialty bottles. Light snacks will accompany beer flights, but there won’t be a full food menu.

Cause ghosts dig beer too.

But the opening of Sierra Nevada’s new taproom isn’t the only beeralicious project that has got Berkeley beer geeks sitting on edge. Southwest Berkeley is also the very proud home of a new all-sour barrel-aged brewery aptly named The Rare Barrel. Oh, The Rare Barrel, how do I give thee the justice thou deserves?

I love unicorns.

Picture a fantasy land where the sun is always shinning, rainbows are always in the sky and unicorns are playing freely and peacefully with dragons and fairies. Imagine a world where dreams really do come true and sour beer runs through the land like water. This is The Rare Barrel.

Oh yes, they fancy.

Okay, but for real. The Rare Barrel is going to be a magical place. The entire focus of The Rare Barrel will be on sours and they have created a space specifically dedicated to the conditioning of barrel-aged sour beers. High ceilings, a moderate climate and plenty of space–the barrels will have an ideal home for developing amazing and unique sour beers.

And where is this magical land of sours and pixie dust? Three blocks from my apartment and about 1 mile from The Torpedo Room. Yes, kids. That’s right. I can hop, skip, jump, run, bike or walk to both places in a matter of minutes. And that is a beautiful thing.

Brewers on barrels. Doesn’t get much sexier than that.

But sour beers and rare Sierra samplers are not the only beertastic things going on down in Southwest Berkeley. It is also home to the largest craft beer cooler in the East Bay. And we aren’t talking about a few refrigerators. We are talking about a beer cooler the entire length of a grocery store isle. It is so big, I can’t even capture it all on my camera phone.

ZOMG! Beers for days!

Southwest Berkeley also boasts an eclectic range of bars, from dive to fancy, that feature awesome and, often times, very special craft beer selections. In fact, my really good friend Josh was recently hired to renovate the beer program at an Old-Fashioned Hofbrau and Sports Bar located in the the historic Southern Pacific Railroad Depot on Berkeley’s 4th Street. Josh is well-known amongst local craft beer drinkers for his previous work, revamping the craft beer list at a popular NY-style pizza place near the UC Berkeley campus.

This is what my hometown beer world will look like.

Speaking of weird and awesome things that happen in Southwest Berkeley–my favorite dive bar within stumbling distance of my apartment recently tapped Firestone Walker’s Parabola. Not sure who exactly was in charge of tapping the keg that night, but let’s just say there may have been a bit of miscommunication with the staff. Said bar ended up pouring $5 pints of Parabola–and news of it spread like wild-fire throughout the local beer geek community.

And there is always the fact that I live in Southwest Berkeley, with a rather healthy beer cellar. Not saying that everyone and their mother is invited to come drink my cellar, but I’m always willing to pop open a few fun bottles with friends who visit the area. Especially, those who bring tasty treats for my mouth in either the form of suds or pig parts.

Supplication for days.

As hip and cool as Southwest Berkeley is becoming, I probably should tout the awesomeness of the other neighborhoods in Buzzerkeley as well. Just a wee bit north from all the Southwest Berkeley beer action, you can find two of our city’s more well-known breweries–Trumer and Pyramid. Technically speaking (for all the sticklers out there), Pyramid is no longer privately owned, so by definition of the Brewers Association, they are not a *craft* brewery. But, I still feel that their presence in the area should be noted.

IPAX FTW!

But the beer fun doesn’t stop below San Pablo Ave. Head up towards Central Berkeley, where the UC Berkeley campus is located, and you will find a mecca of craft beer offerings including Berkeley’s oldest brewery–Triple Rock–the only East Bay bar to receive weekly keg shipments of the ever-coveted Pliny The Elder and the oldest liquor store in Berkeley (76 years and counting), which boasts one of the most extensive craft beer bottle selections in the area (including weekly shipments from RRBC).

It’s always Pliny o’clock in Berkeley.

Well, as you can tell, I have mad pride for Berkeley’s craft beer scene. And if you think the beer scene sounds cool, you should also check out our food scene. Some say California cuisine and the Slow Food movement were born in Berkeley. And I believe them. Berkeley: come for the beer, stay for the food.

Mmmmm fried things.

Let me know if you ever come to my neck of the woods! I’d be more than happy to show you around! Hit me up on Twitter @TheBeerWench, on Instagram @thebeerwench, or send me a message on Facebook! Cheers!

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!!!!!!

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

On Feb. 7 from 7-8 p.m. CST, join Whole Foods Market (@WholeFoods) and myself (@TheBeerWench) as we chat about chocolate beers, cooking with beer recipes, and perfect beer pairings for Valentine’s Day. Taste and tweet about four tantalizing chocolate beers with the breweries that make them.

To participate, pick up one or all of the featured chocolate beers and tweet your experience using the hashtag #WFMBeer. Every 15 minutes, the focus of the tasting will shift to a different beer. The schedule is as follows:

5:00 p.m. PST: Samuel Smith’s (@merchantduvin) Organic Chocolate Stout

5:15 p.m. PST: Odell Brewing (@OdellBrewing) Lugene Chocolate Milk Stout

5:30 p.m. PST: Bison Organic Beer (@bisonbrew) Organic Chocolate Stout

5:45 p.m. PST: Southern Tier (@stbcbeer) Choklat

Skip the diamonds and the pearls this Valentine’s Day and woo your special someone with a velvety smooth, rich and chocolate-y craft beer.

Participation is limited to those 21 years or older.

The Brewers Association (BA) defines this type of brewery as a contract brewing company—essentially a business that hires another brewery to produce its beer. The contract brewing company is often responsible for recipe development and handles the marketing, sales and distribution of the beer.

I currently work for one of the breweries involved in the project, Bison Organic Beer. Our partners include Calicraft Brewing Co., Highwater Brewing, Lucky Hand, Oakland Brewing Co., Pacific Brew Labs, Triple Voodoo & Uncommon Brewers (host). All of us have headquarters and live in the Bay Area.

In honor of San Francisco Beer Week 2013, the Band of Gypsies is releasing its first collaboration beer, aptly named The Belgian Tramp – an organic Belgian Quad brewed with house-made candy sugar, California-grown Mission figs, raisins and dates. Boasting a hefty 10.5% abv., Belgian Tramp is sticky sweet and boozy with rich flavors of dark fruit, roasted malt and caramel, a moderate hop bitterness, and a smooth, dry finish.

For more information, watch the awesome video below, developed by good friend and very awesome videographer, Carlo Overhulser of The Beer Channel.

About The Beer Channel

The Beer Channel came about from a simple observation; there are networks on television dedicated to food, wine, travel, and education, but nothing to celebrate one of the world’s most revered beverages or the folks behind the scenes that work hard to bring it all together.

It began as a share and review blog and then quickly moved to just video due to the overwhelming demand for content on mobile devices. Specific shows were also done in a test market format on public access television in Santa Cruz, CA. The feedback was extremely positive, and the working goal is to work with the right investors to launch The Beer Channel nationally. There are currently four programs in production:

• Have Beer, Will Travel
• Brü Appetit
• The Beer Hike
• Brewmaster Spotlight

Carlo Overhulser is originally from the Washington D.C. area. He currently lives in Santa Cruz, CA. He is a history major, and his background consists of A/V, tech, and major recording studio engineering.

Follow Carlo on Twitter: @thebeerchannel

His and Hers: Best Craft Beer Moments of 2012

2012 was a year filled with a lot of ups and downs, and punctuated with a lot of great craft beer. What are some of the best craft beer related moments or otherwise that stand out in your mind?

Ashley: One the best craft beer moments for me, this year, was being the beer sponsor at the SF-based Food Revolution event. Led by celebrity chef Jamie Oliver, the Food Revolution is dedicated to saving America’s health by changing the way people eat – something that both I as a person and Bison as a company can get behind 100%.

We poured our organic beers alongside delicious boutique wines, locally-sourced cheeses, meats and dishes prepared by local chefs. Jamie Oliver also joined out celebration via Google+ hangout – a super cool bonus. The event was great because it really showed just how progressive and sustainably-focused the San Francisco Bay Area is!

This year I had the honor of attending my first KillerBeerFest, organized by none other than my loving and talented husband, Angelo De Ieso of this very website. It’s the only event, ouside of large festivals, where I’ve witnessed so many rare beers and one-offs on tap AT THE SAME TIME. I was truly blown away not just at the amazingness of the beers, but how well-organized and excuted it was. Big props Ang!

Lastly, I got to mix up beer cocktails at the Firestone Walker From the Barrel event using Firestone Walker’s beer. They positioned me at the table with Firestone Walker, so I got to spend the night rubbing elbows with some of the best brewers in the country. Seriously, an awesome event. And, David Walker approved of my cocktail – which made the night even better!

Angelo: For me, 2012 was a year of change. Great change. I moved to the Bay Area, leaving behind my comfort zone of a world class craft beer community in Portland. But on the flipside, I discovered another thriving region for artisan brew where I landed. My wife introduced me to a lot of great people down here making some top notch offerings. Some moments that stand out for me this year included catching some games at AT&T Park in San Francisco to take in some World Championship SF Giants baseball. The Public House at the stadium features some of the best brews from the Bay Area including an amazing bottle selection. Love grabbing a Russian River Blind Pig or a Highwater Retribution Imperial IPA to take back to my seat. Ever seat in the house offers a great view and there’s nothing like taking the ferry across the bay from Oakland’s Jack London Square for front row service to the stadium. Loved it.

I also loved attending the 1st Firestone Walker Invitational in Paso Robles that featured handpicked breweries from all over the country – many of which are not regularly available to us on the West Coast, like Founders, Bells, 3 Floyds, Cigar City, etc. It was an amazing display of beer with killer live music by one of my favorite bands, The Mother Hips. It was a great opportunity to network and make new friends.

Regular trips back to Portland for some of my favorite events like the Oregon Brewers Fest in July, the Holiday Ale Fest in late fall, and my favorite because I put so much work into it, was KillerBeerWeek in October.

Lastly, I should include my experience at Beer Revolution where I began beertending in June. Beer Rev is the best beer bar in the East Bay and features 47 rotating taps. Lots of regional as well as national and international specialty beers. Spectacular opportunity and a great way to make new friends!

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You and I drink so much damn beer all year long – is it really possible to choose a favorite? What three beers top your list for 2012?

Angelo: Wow. That’s a challenge for sure. When I think of bests of, I think of criteria in which to choose such a triumvirate of great brews. Drinkability and sessionability? Cellar beers and big vintage sippers? Well, I offer this: my three go-to beers of 2012 – the brews that I could most often be found imbibing upon: Trumer Pils – brewed right here in Berkeley, and in my humble opinion, the best crafted German-style Pilsner in the United States that I’ve tastes thus far. Crisp, refreshing, and simply fun to drink and always consistent. Moonlight Brewing Death & Taxes – a well-rounded schwarzbier, black lager, what have you, this brew by Santa Rosa’s small brewing outfit that makes a wide range of dynamic offerings, is full bodied with a touch of chewy chocolate notes yet stamped with a distinct crisp satiating character that only a classy lager beer can provide. For my third choice, I will say Cascade Blueberry. This beer is not cheap by any stretch. I think the beers at Cascade are a bit on the spendy side for me, keeping me from enjoying them more, but I really love this rich tart Lactobacillus treat with a beautiful violet hue and lots of juicy blueberry flavor. I was stoked to find this beer on the shelf at my local Berkeley Bowl food store and snagged the last two bottles on the shelf despite the hefty price tag.  I am such a fan of Blueberry beer when it is done right, as an honorable mention, I’ll throw in Marin Brewing’s Blueberry Ale, a  superbly light wheaten summer brew from one of my favorite breweries in the region, hailing from Larkspur, CA….in Marin County.

Ashley: Thanks to you, I’ve gotten to try awesome beers from a lot of great Oregon breweries. The beers that top my list are: Black Cap Raspberry from Cascade, Killer Weiss from Commons Brewery and….. German Sparkle Party from 10 Barrel. Yep, I love my sours!

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New breweries are opening left and right across the country. What are some of your favorite new breweries that opened in 2012?

Ashley: At the top of my list is probably the some-what-local Berryessa Brewing Company in Winters, CA. We went up there for the opening celebration and each and every one of the beers I tasted were spectacular! Other than that, the launch of Societe in San Diego was much anticipated and ever exciting. Sadly, I haven’t visited the brewery yet – but I did get to try the beers at GABF.

Angelo: For me I have to tip my hat to a few standouts that came out the gate making great beer with no apologies. Base Camp Brewing in Portland is making some lagers and lighter, drier Belgos that are right up my alley. Their first packaged product, the “In-Tents” IPL in aluminum bottles is a real treat and perfect for hiking and camping. I really love their wide open artfully done tasting room in the heart of Portland’s East Side. Here in the Bay Area, I’ve taken a shine to Beltane Brewing in Novato. On a  3-barrel brew system, accomplished homebrewer Alan Atha has made the switch to pro in a big way. His Luminesce Tripel, Saison, and Golden Ale are all excellent brews. Lastly, I am anxious to see what comes of 101 North Brewing in Petaluma, CA. Their Oregon-style IPA known as “Heroine” is a great pizza beer, and their second release Naughty Aud Imperial Stout, a big 10% ABV beast is getting dialed in. Brewmaster Joel Johnson, formerly of Bear Republic, is sure to be killing it soon!

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Sometimes you have to take the bad with the good – what were some of your biggest craft beer disappointments this year?

Angelo: Disappointments, eh? Hmmm… haven’t thought about that one much… Thinking… thinking… I suppose a disappointment for me in craft beer include mediocrity of some brands, overpriced beers by some breweries, and the trend of everyone making “sours” and Belgian-style beers that just don’t hit the mark. Overall, though, I would say I have not been very disappointed with this year’s craft beer turnout, because even if there have been some lackluster openings and releases, with this boom has come a LOT of great new choices, and the overall increase in options makes me a happy man.

Ashley: Biggest disappointment for me was, by far, getting sick during GABF. My allergies got so bad I could barely keep my eyes open. I went to bed early every night and missed all of the cool after parties. SUPER BUMMER. Another disappointment for me was having to miss the 1st Firestone Walker Invitational. Everyone that went raved about it and I feel like I missed out on tasting some really great beers as well as hanging out with a lot of awesome people. Sad face!

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Are there any new beer festivals or craft beer events that you have not yet attended that you would most like to attend in 2013. Also, what other must attend beer events are you planning on revisiting?

Ashley: One event that I wish I could attend in 2013, but doubt I will be able to, is the Sour Beer Fest that Avery hosts in Boulder every year. As a lover of sours, that fest has my name written all over it. As always, I will be going to GABF and most likely the Holiday Ale Fest – my two favorite beer events. I hope to get out to Portland, OR for NAOBF and OBF again – but we shall see if I can swing it. Lastly, I cannot wait for you and me to have our first Boonville Fest together!

Angelo: I hope I can make it to the Great Taste of the Midwest in Madison, WI. Not sure that will happen for me this year, but it’s one that is for sure on my bucket list. I’d also like to take advantage of hitting up a bunch of Bay Area festivities while I am still living here. SF Beer Week is one I’ve been meaning to attend and I am happy to say I am working on organizing and event for the first weekend (Saturday February 9, 2013 at Beer Revolution, Wine Barrel-aged Beer Tastival). As for ones I’ve done in the past that I look forward to, NABA/Mountain Brewers Beer Fest in Idaho Falls, ID, and the Boonville Beer Fest are high on my list, as is another fun-filled KillerBeerWeek in Portland, OR.

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Did any beer and food pairings this year completely blow your mind?

Angelo: I know a lot of beer geek foodies are going to hate hearing this, but I am not a huge beer and food pairer. Maybe it is because I am vegan and most craft beer events and literature don’t cater to the vegetarian diet. Or maybe it is that I see beer itself as a food suitable to consume on its own. This isn’t to say I don’t enjoy a great meal with a great beer. I guess for me the best pairing would be what I often mention in this situation: Tofurky Pizza with a nice IPA like a Bison Organic IPA or a Laurelwood Workhorse IPA.

Ashley: I’m a huge advocate for beer and food pairings. Even the most simplest of foods can pair with beer. And conversely, even the most complex of dishes can also pair with beer – often times better than with wine!! This year, I found myself exploring more junk food & beer pairings. I’ve been working closely with Kettle Brand Chips to develop beer pairings for many of their chips flavors as well as have been dabbling in beer & candy pairings. Tough life, I know

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What are some of the most prevalent trends in craft beer that you witnessed in 2012?

Ashley: One trend that I’ve watched get bigger and bigger each year is nanobrewing. More and more homebrewers are taking the next step – brewing slightly bigger batches, getting alcohol licenses, and selling to local bars. Nanobreweries have really put a new definition to the term drink local. Other than that, I’ve noticed that almost every brewery in the country has experimented with barrel-aged and wild yeast/ sour beers. There are about 5 times as many barrel-aged and sour beers in the market today than I remember there being about 5 years ago. Which is good for me, since I absolutely adore my sours!!!

Angelo: Growth, growth, and more growth. Expansion by some, and simply opening for others. Canning beer seemed like a big one this past year. Even the breweries that bottle are going to cans to supplement their bottled brews. Mobile canning companies and added canning lines make this possible. A few other trends that stick out, good or bad, include sour beers, more sessionable brews, more Belgian-style offerings, and new experimentation with new hop varietals. Trying for new styles like the smoked IPA is a mixed bag, but kudos to the brewers for always staying imaginative. One trend I am a big fan of and hope to see more down the road is the emergence of the IPL (India Pale Lager). I love lager beers and am happy to see this hoppy new style forge new ground!

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What brewer or brewery surprised or impressed you the most this year?

Angelo: I think the most impressive brewery in 2012, for me, was The Commons. Taking home two medals on the big stage at World Beer Cup and GABF in their first year of entrees. Everything I’ve tasted from them has been outstanding and their attitude is what I like to see in a brewery. They are humble yet unafraid to push boundaries and take chances. I am also very impressed with Berryessa Brewing of Winters, CA. To come out of the gate as strong as he did after uprooting himself from Washington, proves that Chris Miller is one of the best in the biz. Tip of the hat to these folks who are not just great brewers but people I consider friends.

Ashley: SO many breweries impressed and surprised me this year. Although I had high expectations going in, I was really impressed by Crooked Stave’s line of artisanal sours and barrel-aged beers. Chad truly is a master of Brettanomyces. Speaking of sour beers, I’m really excited that Berryessa Brewing has officially opened. Chris Miller is a great brewer and I’m really excited to watch his sour program develop. Last but not least, I am blown away by the growth that many craft breweries are experiencing in the U.S. It is definitely a great day and age to be a craft beer lover!

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What do you most look forward to in 2013?

Ashley: I most definitely look forward most to celebrating my first anniversary with my amazing, talented and extremely loving husband, Angelo De Ieso (you!) Beer wise, I’m excited about touring new breweries this year with you! Although we drink a lot of beer together, we rarely leave the home. So I’m looking forward to going on more beer adventures! I’m also excited about SF Beer Week this year. Bison is trying something new for beer week. Instead of hosting our own events, we are teaming up with 7 other bay area breweries to co-host a series of “Band of Gypsy” tap takeovers as well as brew a special collaboration beer to be released during beer week. I’m also REALLY excited to present a seminar with 3 colleagues during the 2013 Craft Brewers Conference. And then, of course, I’m stoked about attending all the awesome beer events throughout the year!

Angelo: 2012 had it’s ups and downs. For 2013 I am looking forward to making way for more ups. This means continuing to learn and love with my partner. Personally, I am looking forward to growing personally and professionally. I am excited to sink my teeth into the Bay Area craft beer community. I’ve met a lot of cool people and I expect to meet many more in 2013. Beer wise, I am anticipating the opening of the Old Depot Taphouse next to Beer Revolution (same owners, too). They will have a vegan kitchen and 42 taps! I am excited about working together with my wife more and to make more friends. SF Beer Week, Boonville, more camping, more getting out and moving around. I am also excited about new beers from Bison now that they’ve locked in some great new organic hops. Man, like Tom Petty says “the future is wide open!”

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HAPPY NEW YEAR!!!

Although the undefeated Ohio State football team is ineligible for the BCS Bowl Game Series, it is sill one of my favorite times of year. Forget the ball dropping in Times Square, the highlight of my New Years celebration has been, and will always be, the Rose Bowl.

In my opinion, very few things in this world pair best with (college) football than craft beer and artisan potato chips.

As a slow foodie, champion of sustainability, and lover of all things salty and crunchy, Kettle is my favorite brand of chips. And, it was my favorite even before I became friends with the company and started this project. In fact, our friendship became through sharing my love of Kettle Chips on Twitter.

Kettle Chips is not only my favorite brand because of its delicious range of flavors, but also because they make chips using only the finest all-natural, non-GMO ingredients (I’m super against GMO’s). They do not use trans fats, MSG, artificial colors or flavors, or any ingredients that you cannot pronounce or need to Google to find out what they are.

But that’s not all folks. In 2007, Kettle Brand® opened the first LEED® Gold certified food manufacturing plant in the U.S. They also use both wind power and solar power to fuel the plant and 100% of the waste vegetable oil from the Kettle production process is converted into biodiesel. For more information on Kettle’s sustainability initiative, visit this link.

In honor of the BCS Bowl Game Series, I partnered with Kettle Brand® to create 5 kick-ass craft beer & chip pairings for each of the major 5 bowl games. (Technically, only 5 games – Rose, Orange, Sugar, Fiesta, Championship Game – are a part of the BCS Bowl Series. The other games are considered to be “invitationals.”)

So, without further ado – let’s kick off the series with my favorite one of them all – the Rose Bowl.

Rose Bowl 2013 – Stanford vs. Wisconsin

Nicknamed “The Granddaddy of Them All” – the Rose Bowl is the oldest bowl game. The Rose Bowl hosts the Big Ten and Pacific-12 conference champions unless they are involved in the national championship game.

Rose Bowl Kettle Chip: Cheddar & Beer

Who can resist the hearty flavors of the Midwest? Robust and malty beer notes are layered on this chip with extra sharp and tangy cheese for a perfect balance that goes down smooth. Limited 30th Anniversary batch.

Rose Bowl Beer Pairing: American Pale Ale

Two words come to mind when I think of Wisconsin – cheddar & beer. Its no secret that beer loves cheese – especially sharp flavored ones like cheddar. For this particular chip, I went with a classic American Pale Ale. The malt flavors in the beer directly compliment the malt flavors in the chips, while the pine and citrus notes in the American hop varietals shine with the salty and fatty flavors from the Cheddar cheese. This is also a perfect match-up for the Rose Bowl since California (home of both Standford and the Rose Bowl) is technically the “grandfather” state of the American Pale Ale.

Wisconsin Fan Recommendations: New Glarus Moon Man Pale Ale, LakeFront Cream City Pale Ale, Horney Goat Hopped Up N’ Horney, Sprecher Extra Pale Ale.

Stanford Fan Recommendations: Sierra Nevada Pale Ale, Firestone Walker Pale 31, Stone Pale Ale, 21st Amendment Bitter American.

Wench’s Rose Bowl Pick:Wisconsin

Although Stanford did a badass job of upsetting USC early in the season and then dethroning Oregon later in the season, my heart and gut always has me cheering for the Big Ten. Wisconsin may have looked weak earlier in the season, but after annihilating Nebraska (70-31) in the Big Ten Conference Championship, I’m quite certain that have what it takes to win in Pasadena. Not to mention, Wisconsin’s loss of a head coach just might be the best thing that has happened to them all year. The return of legendary coach Barry Alvarez almost guarantees the Badgers a win in the Rose Bowl. My pick goes to the Big Ten Badgers.

Stay tuned for my Kettle Brand chips & craft beer pairings for the other 4 games – Orange, Sugar, Fiesta & National Championship!!

CHEERS!

Do you sneak your recycling bin out at night for fear your neighbors will think you are an alcoholic?

Do you spend every waking minute drinking, serving, selling, writing about, reading about, talking about, or posting all over the Internet about craft beer?

Does your relationship with beer severely impede your ability to have *normal* social interactions with *normal* people?

If so, you could be the next Beer Drinker of the Year! Once again, Wynkoop Brewing Company is seeking beer resumes from the nation’s most beer-minded men and women for its 2013 Beerdrinker of the Year contest. The 17th annual contest seeks and honors America’s most passionate, knowledgeable beer lovers and ambassadors.

Jay Wilson, 2012 Beerdrinker of the Year / Photo: Iowa Register

So what’s in it for you? Well for starters, the winner gets free beer for life at Wynkoop Brewing Company. Woot! Wynkoop also springs for a $250 bar tab at your favorite local beer bar. Double Woot!

Winners also recieve 2013 Beerdrinker of the Year clothing and have their name engraved on the Beerdrinker of the Year trophy at Wynkoop. Fame, fortune – you can have it all!

To enter the contest, applicants must submit beer resumes that include the entrant’s beer philosophy and details on their passion for beer and their 2012 beer experiences. Resumes should also detail the entrant’s understanding of beer and its history and importance to civilization, along with the entrant’s efforts to educate others to the joys of great beer.

Resumes for the Beerdrinker of the Year are reviewed by the nation’s beer experts, beer journalists and previous Beerdrinker winners. The top three entrants are flown to Wynkoop Brewing Company (at Wynkoop’s expense) for the Beerdrinker of the Year National Finals on February 23, 2013.

Resumes must be sent by email to marty@wynkoop.com, and be received by Wynkoop by no later than December 31, 2012. Each entrant will receive an email confirmation that their resume was received.

Good luck, my friends!

A few more rules:

• Resumes cannot exceed three 8 1⁄2″ x 11″ pages and must be written in 12-point or larger font, in Word format.
• Resumes must include the entrant’s home brewpub/beer bar and T-shirt size.
• Do not enter if you are currently employed in the beer-making trade.