About US Beer

About US Beer
US: From Pilgrims to Pale Ale.
Beer has occupied a central position in American culture from the start. This was true even before the craft-brewing revolution, which dramatically increased the beer choices available to consumers.
Beer predated the arrival of Europeans to the New World. Columbus noted on one of his expeditions to Central America that the inhabitants drank a fermented corn beverage, while the Aztecs of Mexico produced a beer-like fermented drink made from agave pulp and corn, the ancestor of modern pulque.
Of more direct relevance to the beer-drinking history of the Americas is the fact that the Pilgrims on the Mayflower were well provisioned with beer when they set off toward the New World. In fact, their landing choice of Plymouth Rock was dictated by an onboard crisis - the beer supply was running low, and they might be forced to drink just water.
Beer has always been a staple of American life, albeit with an ill-conceived pause during National Prohibition. One might argue that many things, including beer, suffered in the headlong dash for the ever more processed and stable foods that defined the post-World War II world of prosperous America. By the mid-1970s, if an ale or lager with flavor was your choice of beer, outside regional holdouts such as Anchor Steam Beer in San Francisco, the Yuengling ales and porters in Pennsylvania and the Augsburger line of lager beers from the Huber Brewery in Wisconsin, there was not much in the way of alternatives to an imported European brew.
This situation began to change in the late 1970s, when the tiny New Albion Brewing Company in Sonoma, California began brewing a line of English style ales, stouts and porters. Other pioneer craft breweries as Sierra Nevada Brewing in Chico, California and Pyramid Ales in Washington State soon followed.
What we now call craft breweries were originally referred to as boutique breweries, after the new generation of small, local “boutique” wineries that started opening in the 1960s. Their beers were promoted as “all malt” beers, made only from barley malt, hops, water and yeast, to distinguish them from the mass-produced national brands, most of which contained high percentages of barley malt substitutes called “adjuncts” (corn, corn syrup and wheat primarily), which provided fermentable material but resulted in blander brews.
The rapid growth of craft brewing spread from California and the Pacific Northwest, where interest in high-quality foodstuffs has always been closer to the cultural mainstream. The American beer renaissance originally focused around the production of ales. This can likely be explained by a number of factors. The first and succeeding generations of home brewers who "went commercial" were inspired by the ales of England, which had been relatively easy to reproduce at home. Home-brewed ales do not require the additional cooling and storage vessels needed for high-quality lager beer production. In a market well-supplied with pale lager, it was a much surer marketing prospect to introduce an amber-colored, hoppy ale rather than a pale-hued lager, even if brewed to exacting German-style purity laws.
In more recent years craft lager brewers have begun to catch up, with such breweries as the Capital Brewery in Wisconsin, Bayern Brewing in Montana and Trumer Brauerei Berkeley in California in the forefront. Nowadays, virtually every existing style of beer, along with a few new ones, are being produced in American craft breweries.
Craft beers in today’s beer market

On a national basis, craft-brewed beers are well on their way to becoming a national staple. According to 2012 figures compiled by the Brewers Association in Boulder, Colorado, craft-brewed beers grew 15%, totaling over 13 million barrels, and amounted to 6.5% of the total volume of beer sold in the United States. Sales totaled $10.2 billion out of a U.S. total beer market of $99 billion. In some regions, such as the Pacific Northwest, the craft beer market share is now over 20%. Some brewing industry analysts are now predicting that the craft beer share of the national beer market will grow to 20% by 2020. By the end of 2013 the total number of craft breweries (including brewpubs) in the United States was over 2,500.
In a world where beer distribution is a tough business that has broken the heart of many a start-up brewer, the brewpub can still offer the rewards of good profitability. Brewpubs, of course, do not have to distribute their beer beyond their premises. In this commercial setting, brewing can be immensely profitable in the right location, and virtually all major cities now boast a number of thriving brewpubs.
Typically, you can expect a standard range of amber ales, English-style brown ales, pale ales, stoutsand/or porters. Because of space restrictions, brewpubs generally tend to focus on brewing ales, rather than lagers.
All such beers may or may not be named after the brewer, his mood at the time of brewing, his dog, or his first-born child - the naming of beers being possibly the greatest exertion of creativity in a brewer’s working life. The savvy beer hunter should always keep an eye out for cask-conditioned, hand-pumped ales at brewpubs. A brewpub that has made the effort to set up this style of English beer-dispensing system, not as exotically rare as it once was in the United States, is demonstrating a serious approach to ale dispensing that should show itself in the beer that is being brewed.
Brewpub brewmasters typically have a lively special event and seasonal schedule that can traverse the entire spectrum of beer styles. Expect to find imperial stouts and barley wines in winter, kölsch and wheat ales in summer, a mandatory Oktoberfest in September, and possibly a maibock in springtime.
The only limitation is one’s imagination, which is generally not lacking in this vibrant and growing industry.

Top Picks for USA

Fremont Brewing Head Full Of Dynomite Hazy IPA V.33
98 points
Hazy light gold color. Aromas of orange oil, pineapple, mango, cannabis, and apricot with a velvety, lively, finely carbonated, dryish light-to-medium body and a smooth, layered, long juniper, cranberry, and pine finish. A balanced, sumptuous Hazy IPA.
Awards: 2022 World Beer Championships Platinum Medal - 2022 Best American Style IPA & Best of Show
Fremont Brewing Bourbon Barrel Aged Dark Star Imperial Oatmeal Stout
97 points
Ebony color. Aromas and flavors of grilled black bread, ganache, chocolate covered pecans, and hints of soy with a round, vibrant, finely carbonated, off-dry full body and a warming, complex, very long finish revealing suggestions of toasty waffle and white pepper. Great flavor integration and length; drink this.
Awards: 2022 World Beer Championships Platinum Medal - Best Barrel Aged Imperial Stout
Indeed Brewing Company Boon Blueberry Basil Hard Kombucha
96 points
Rich fuscia color. Aromas and flavors of raspberry, Thai basil, and hints of cucumber with a round, tangy, fizzy, dry-yet-fruity light body and a tingling, intriguing, medium-length finish with accents of berry vinaigrette, fresh basil bouquet, and white pepper. A lively and balanced Hard Kombucha busting with fresh basil flavors and natural berry.
Fremont Brewing 2020 B-Bomb Bourbon Barrel Aged Imperial Winter Ale
96 points
Dark brown color. Aromas and flavors of caramel, toasted panettone, dried figs, sticky date pudding, and hints of turmeric with a round, vibrant, finely carbonated, off-dry full body and a warming, elaborate, very long finish that shows touches of coconut. Finesse and elegance. Try this Wood Aged Ale with exceptional integration of oak and malt.
Awards: 2022 World Beer Championships Platinum Medal - Best Wood Aged Ale
Fremont Brewing 2021 Spice Wars Edition Bourbon Barrel Aged Imperial Oatmeal Stout
96 points
Ebony color. Aromas and flavors of artisan licorice, black tea, fine dark chocolate, candied ginger, lemon peel, cardamom, and bananas flambé with a velvety, lively, finely carbonated, off-dry medium-to-full body and a warming, elaborate, very long finish with notes of chocolate-covered espresso bean and raisin. A colossal, velvety Barrel Aged Imperial Stout for palate pampering.
Awards: 2022 World Beer Championships Gold Medal
Hop Haus Brewing Company Plaid Panther Scotch Ale
96 points
Hop Haus Brewing Company 231 S. Main Street Verona, WI, 53593, USA https://www.hophausbrewing.com/ phil@hophausbrewing.com
Awards: 2022 World Beer Championships Platinum Medal - Best Scottish Style Ale
KYLA Sunbreak Series Lavender Lemonade Hard Kombucha
96 points
Brilliant light hazy pink color. Attractive aromas and flavors of lavender-grapefruit coulis, spiced citrus and melon, and rose petal with a round, tangy, dry-yet-fruity medium-to-full body and an engaging, very long finish with accents of grapefruit rind, leafy herbs, and baked lemon. An appealing, very cocktail-like Hard Kombucha falling somewhere between a Bramble and a Greyhound.
Awards: 2021 Best FMB
Fremont Brewing Lush IPA
95 points
Light gold color. Citrusy aromas and flavors of juicy apricot, white grapefruit zest, and fresh cut grass with a round, vibrant, finely carbonated, fruity light-to-medium body and a sleek, complex, medium-long finish that shows notes of key lime zest, hints of cherry, and kumquat. Elegant, floral hop character delights in this sophisticated IPA.
Awards: 2022 World Beer Championships Gold Medal
Tarpon River Brewing Honey Love Honey Beer
95 points
Light gold color. Aromas and flavors of honeycomb on fresh biscuits, crisp apples, wildberry jam, and dried apricot with a round, vibrant, effervescent, fruity light-to-medium body and a silky, compelling, medium-length finish with suggestions of milk toast and candied orange peel finish. A delicious and desirable honey beer that drinks like a fine, warming Belgian golden ale.
Quirk Watermelon Salt & Lime Hard Seltzer
94 points
Silver color. Attractive aromas and flavors of freshly sliced cucumber with a drizzle of honey with a round, crisp, fizzy, dryish light body and a smooth, brisk finish that shows elements of lemon spritz. A fresh, inviting cucumber-y melon Hard Seltzer that slaps!