So This Is the New Year

So This Is the New Year


The more things change, the more things stay the same.

- Bon Jovi or French Writer Jean-Baptiste Alphonse Karr in 1849

Here we are in the future of beer. It’s 2022 and we’re approaching 10,000 craft breweries in the United States, all of which are innovating and moving brewing forward with each new brew. We’re developing new techniques (high density hop charges are now a thing), new hops (Cashmere Hops were only invented in 2013), new beer styles (Milkshake IPA, anyone?). We’re sharing information, collab-ing, making beer better, and rising the tide of all the ships. We’re living in the greatest beer time of all time.

But, in the same hand, most of the beers in this box are using traditional, if not downright ancient methods to make beer. Brewers are still fermenting with native yeasts, like No. 138 The Easygoing One. Beer makers are skipping steel in favor of using old oak foeders like No. 139 Rare Earth and No. 140 Rainbow Dome. Speaking of which, Rainbow Dome also employs an old-school winemaking technique called Carbonic Maceration. Even the use of Lactose in beer (No. 142 Energy Evolved) isn’t new, brewers have been adding milk or milk sugar to beer since the 1800’s.

So, this is the New Year and the more things change, the more beer stays the same. You’ve changed. I’ve changed, but we’re still here together, drinking innovative, traditional, delicious beer and I think that’s great. Happy New Beer everyone.

Your Beer Friend,