recognized as the world's leading beer critic and is Director-at-Large
of the North American Guild of Beer Writers. Michael presented
keynote address at this year's Craft Brewers Conference which delivered
a message of a very bright future for the craft brewing and beer
Chuck Skypeck (Boscos Brewing Co.), Mark Edelson (Iron Hill Brewpub),
Hickenlooper (Wynkoop Brewing), and Pat Conway (Great Lakes Brewing
who discussed what it takes to have a truly successful brewpub.
brewer for Brooklyn Brewing Co.) delighted the conference crowd with
talk concerning pairing beer and food. Garrett presented several
arguments that convinced most attendees that beer is superior to wine
I ran into
who was also attending the Craft Brewers Conference. Pierre is
responsible for resurrecting the style of Belgian White Ale with his
with Hoegaarden in Belgium and later with Celis Brewing in Austin,
Pierre told me that his equipment from the closed Celis Brewery is now
at Michigan Brewing Company. He now lives in Belgium and is
Celis White there in association with a Belgian brewery. This new
Celis White is only available in limited European markets.
Senior Research Scientist for Biosource International, discussed how to
maintain cultures of rare yeasts and bacteria for use in brewing.
These microorganisms are able to contribute unique depth, complexity,
character to certain styles of beer.
above is Ian
Iserwood who represented Hops from England at the Brewers
Ian occupied a booth in the exhibit hall that distributed information
his company's new dwarf hop breeds. These hops are distributed in
the United States by Crosby and
gained a wealth
of knowledge regarding sensory perception of beer flavor at a
presented by Dr. Michael Lewis of the University of California at
of the Institute of Brewing Studies since 2001) was available at the
of Brewers booth to field questions pertaining to the Craft Brewers
Great American Beer Festival, and beer/brewing in general.
at the 2002
Cleveland Craft Brewers Conference were able to visit two exceptional
in central Cleveland. The Cleveland Chophouse and Brewery (824 W.
St. Clair) features delicious beer and food (including a popular Sunday
Parsons is head
brewer at the Cleveland Chophouse Brewery and produces some wonderful
and lagers. His Bohemian Pilsner won a gold medal at the 2001
American Beer Festival and is one of the most hoppy and flavorful
I have ever had. Chophouse's Irish Stout is a beautiful, complex
dry stout with loads of roasty character, and the seasonal Bock is
and medium-bodied with delightful toffee and caramel tones.
agree with many
that Great Lakes Brewing
(2516 Market St.) is one of the very best brewpubs in the U.S.
brewpub is across the street from their impressive microbrewery and
outstanding food and beer. The entire complex has a friendly,
feel that reaches into the heart of any beer fan.
The bar at
featured nine house brews when I visited. The Burning River Pale
Ale was so fresh and hoppy that I thought it had to be an IPA.
of dark beer will fall for the Edmund Fitzgerald Porter that exhibits
chocolate-coffee notes and a bold hop finish. The Rockefeller
and Eliot Ness (Amber Lager) both boast of rich malt, toffee, and
flavors with floral, noble hops. Try the salmon dish with
Pale Ale and the Eliot Ness with any of Great Lake's earthy mushroom
tour conducted by Terry Ryan winds you through the outside and
of the impressive microbrewery. The tour guides use grain, bowls,
and strainers to illustrate the brewing process. Tours are
offered on Friday and Saturday afternoons.
has the goal of being one of the country's most ecologically friendly
Shown here are bags of spent grain that are providing nutrients to grow
some very tasty mushrooms used in the brewpub's kitchen. Their
mushroom pizza made from these 'shrooms is incredibly delectable.