Arrowine

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

As per reader requests from our comments section, today we’re looking at the relatively recent phenomenon of hard cider and its sudden, rapid growth here in the United States. I should say resurgence to be more accurate, though: Cider has a history here that dates to nearly the beginning of Colonial America, and was the national drink for most of our existence. What happened, you may ask? Well, that’s a long and fascinating tale that I’m about to condense into a few paragraphs.

A (very) brief history of cider in America:

Cider became the drink of choice for the earliest European settlers through the process of elimination. The crabapples that the first colonists found upon their arrival were inedible, so seeds for common and eventually cider-producing apples made their way from England. The apples took to the New England climate and that along with the conditions proving tough for barley production made hard cider the logical choice for those first Americans looking to ferment some goodness for themselves. As the young nation grew, so did the production and popularity of cider. Even the kids got into the act: Ciderkin, a type of extremely low-alcohol water-cider made from pouring water over the left-over pomace from standard hard cider production, was a popular dinner table beverage for children of the Colonial period.

So what happened to cider? First, the huge early 20th century influx of immigrants from Europe brought many new citizens to the U.S. whose tastes ran more to beer than cider. Also, Prohibition happened. Prohibition was devastating to the state of alcohol in America for far longer than most of us tend to think about; by the time Prohibition was repealed, modern farming technology had improved to the point where the barley-growing portions of the Midwest could churn out massive amounts of grain for the big brewery houses of the day, who were the only ones big enough to create a presence nationwide post-repeal. The era of Big Beer had begun, and hard cider was reduced to an afterthought, a fringe beverage drowned in a sea of Lager soaking the U.S. from coast to coast.

The modern wine industry and craft beer revolution represent our first steps toward normalcy, a natural pendulum-swing back from the industrial dominance of the bigger firms post-Prohibition. Cider, it seems, is making a real comeback in an attempt to get in on the action. Much of this actually has sprung up in response to the needs of those who are sensitive to gluten. With so few choices in gluten-free beer (and only a couple of those choices being even remotely worthwhile), many are discovering hard cider as an alternative. Cider also gives farmers an outlet for their wares that doesn’t involve dealing with gigantic multinationals looking to make a cheaper applesauce. In the past few years alone, the market share of hard cider has doubled, and while its overall place in the market is tiny any growth is indicative of an emerging trend (by comparison, even with craft beer’s outstanding growth taken into account, beer as a category has lost ground over the same time period).

I’ve always had a tumultuous relationship with cider. I never particularly enjoyed the ‘big name’ ciders I would see on shelves as they always struck me as cloying. Over the time I’ve been doing my current job, I’ve had the ‘cider people’ clamoring for me to carry more and more variety, only to see them rarely show up when I do. Today, I find myself coming around to cider a bit, with new options out there we didn’t have years ago. I’ve had the pleasure of trying many new ciders that I’d be happy to carry in stock and there are seemingly more every week that I feel like I may need to try. Here’s a quick list of some to look out for:

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

Every year around this time, I get the same comments from folks when they see the early arrivals of Oktoberfests, Pumpkin Ales, and other fall seasonal beers: “Already?”; “Isn’t it a bit soon?”; “Shouldn’t those Oktoberfestbiers be available in, like, October?” For the record, the answers to those are “Yes”, “Probably”, and “No, since the Oktoberfest starts in late September (the 22nd of September this year, by the way)”.

Season changes are always awkward times of the year for me, as the demand for outgoing specialty beers clashes with the need to be up-to-date with my inventory for those looking for the newest arrivals. Of all the season changes, the transition from summer to autumn is by far the most difficult to handle.

We’ve talked about the intense competition for the consumer dollar that drives breweries to release seasonal and specialty beers earlier than expected. I’m not sure there is a seasonal beer segment more competitive than Oktoberfest beers; there’s a built-in audience and a specific date and event to associate the beer with. If you make a great Oktoberfest it can drive the growth of your brewery like few other styles can. Even if you only make an okay Oktoberfest, you’re still likely to sell a fair amount of it, and for some breweries that can be the difference between expansion or failure. All of that is to say that I understand the early releases of fall seasonals (especially Oktoberfestbiers) and try not to shake my head too much when some pop up sooner than expected.

To bring you behind the curtain a bit, here’s how it usually goes for me this time of the year: On August 1st of every year I wait for the phone calls and emails telling me which fall beers are arriving and ready to go. I expect this and think it’s an appropriate if seemingly early date to start working on bringing them in. The usual suspects are the first to pop up — Hofbrau, Paulaner, Weihenstephaner, etc., along with a handful of Harvest Ales (notables this year include Southern Tier’s Harvest Ale and New Belgium Red Hoptober). Over the next few weeks more will roll out; Pumpkin Ales will tend to run a little later with many coming in as we get into September and various Oktoberfest and fall releases will be scattered over the next couple of months.

There are always outliers of course. The big one this year seems to be Harvest Moon Pumpkin Ale, made by MillerCoors under their Blue Moon label. I heard reports of this hitting shelves as early as three weeks ago, which is the kind of corporate marketing leverage move we should expect yet it still surprised me to see them roll out so early. The aforementioned Southern Tier Harvest Ale arriving a week ago wasn’t expected, but I’m hoping that means we see more of it over the course of the next few weeks as it’s a favorite of mine. After the popular first-year performance of their Oktoberfest and the continued growth of their Pumpkin Ale here, expect to see Schlafly seasonals in sooner rather than later.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

By the time you read this, the second annual IPA Day will have already come and gone. Started last year, the idea of IPA Day is that every August 2nd, craft beer lovers everywhere get together and celebrate the humble hop flower and all the joy it brings us through its use in the venerable India Pale Ale style. Since this column runs the day after IPA Day and because it’s a relatively new event, I’m going to go ahead and say take the weekend to enjoy your favorite hophead treats. If you need a few suggestions, I’ve got some right here:

Bell’s Two Hearted Ale: Besides being one of the most popular craft beers around, Two Hearted is a finely balanced IPA that even appeals to those who think they don’t like ‘really hoppy’ beers. Bell’s fruity yeast strain plays exceptionally well with highly-hopped Ales, and helps give Two Hearted a combination of hop character and balance that isn’t seen as often as I’d like.

Dogfish Head 60, 90, 120 Minute: Pick one, pick them all—just make sure someone’s around to take care of you, ‘cause you’re going to need some help if you’re throwing back some of these bruisers. I’ve always been a 90 Minute fan myself, but I do occasionally enjoy a well-aged 120 (at 15-20% ABV, it takes a few years for the sugars in 120 to mellow out). All three have distinct characteristics and their own fan bases: 60 in some ways is the most assertive of the bunch, with 90 having a heavy malt element and 120 being so sweet in its youth due to its high alcohol level. These are the beers that put Dogfish Head on the map nationally, and they hold up all these years later.

Heavy Seas Loose Cannon: Straight out of Baltimore, Loose Cannon is one of the most versatile beers on the market. It also happens to be a heavily-hopped take on IPA. There’s an element of crispness to Loose Cannon that at once accentuates and gives focus to the hops used, and the careful consideration taken in making it pays off with a hoppy Ale that can sit with you at nearly any dinner table.

Uinta Hop Notch: Hop Notch has had a big year in our area. Where only a few months ago I’d see but a case or two at a time, now I’m regularly displaying case-stacks at Arrowine and selling through them quickly. Hop Notch plays on the citrusier, grapefruity aspects of the hop which serves to make it feel less strong than its 7.5% would have you think. Compared to, say, Two Hearted Ale, Hop Notch has less of a malty streak, which dials down the earthiness and punches up the ‘juicy’ notes. This is a very cool beer that many are just discovering.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

As a retailer, the question I hear the most in my day-to-day conversations at work is “Do you have…?” Sometimes my answer is no. There are a few reasons why that would be the case, and I do try to explain why I don’t have something available. Not to toot my own horn, but I’ve always tried to be uniquely open with customers about some of the behind-the-scenes of our business; even within the world of retail the alcohol industry is weird and I believe educating consumers demystifies some of the vagaries that can confuse and frustrate buyers. So for those of you heading out to stock up on beer, here are some reasons I or any other retailer may not have the specific brew you’re looking for:

It’s out of stock: The most common reason and the simplest, except for the often overlooked factor of a distributor being out of stock. Virginia is a classic ‘three-tier’ state: I buy my beers from distributors who own the rights to brands in our state. In fact, every restaurant and retailer has to buy their beers (and wines) from the specific distributors who own the rights to them. Occasionally for any popular brand, demand outstrips supply and we all just have to wait for another truck to arrive from a brewery to their distributor. I promise I’m not trying to not have that beer you need for your party this weekend that I always have.

It’s not available here: The second most common reason I don’t have a requested beer. I often mention in this space beers that aren’t available in Virginia, but getting those beers here isn’t a matter of my simply asking for the brewery to send them. A brewery has to determine that they want to sell their wares here and then make a deal with a distributor in Virginia before I can even think about seeing it. This is one of the many ways the alcohol business is just odd — I can’t just get what I think will sell or what I think is interesting. I’m at the mercy of a whole separate industry that determines what I can/cannot purchase and stock. Weird, right? Again, though: I promise I’m not trying to not have your beer. Unless…

I just don’t carry it and don’t plan on stocking it: Yup, unless I just don’t want it. Even with the space that I’m blessed to have at Arrowine, there are a good dozen or so breweries whose stuff I can’t regularly carry because I just don’t have room. Beyond that, there are so many options within a couple miles of our shop in each direction that I don’t necessarily feel like overlapping what they run with. That isn’t to say your local shop can’t get that beer for you: if a customer gets a hold of me early enough in the week I can usually get whatever they want for the weekend, regardless of whether it’s something I regularly carry or not. I want to make you, as the customer, happy but if I feel that you’d be better or more quickly served by a nearby store who stocks something I don’t, I’ll let you know.

Happy hunting. Until next time.

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

We’re already well past the halfway point of 2012, which I didn’t even realize until the other day. That got me thinking about the new beers I’ve had the opportunity to try and in some cases stock this year. Between new brews arriving at Arrowine, random bottles brought by friends and customers, and festivals like SAVOR I get to try more different beers than the average bear. Here are my top five for the first half of 2012:

Stillwater Premium: The instant I tried Premium earlier this year I was blown away, and I still don’t expect anything to knock it off of its spot. Brian Strumke at Stillwater Artisanal Ales is in my opinion just about the smartest brewer in the country right now, and Premium is a masterpiece. Essentially a riff on the classic ‘macro lager,’ Premium uses many of the same grains and hops found in beers with TV ad budgets. The twist is that Strumke ferments Premium with two strains of wild Brettanomyces yeast and somehow the whole thing comes out of the bottle an elegant, funky joy to behold. If we get lucky, we’ll see another release of Premium before the year’s out.

The Alchemist Heady Topper: Word of mouth has made this Imperial IPA a sensation among beer geeks everywhere. Most often compared to Russian River Brewing’s legendary Pliny the Elder, Heady Topper is one of the punchiest and most drinkable hop hits out there. If you can get your hands on any of these 16oz. cans of goodness, don’t hesitate.

Williamsburg Alewerks Caledonia: This is a pretty recent addition to the list, but it just struck me out of nowhere. Labeled as a “Scottish-Style IPA,” Caledonia is just about every great British beer you’ve ever had in one bottle. At 4.5% ABV, Caledonia has a classic grassy English Pale Ale note and easy feel with just a touch of malt. Caledonia is still available, at least for now.

Mother Earth Double-Wit Blackberry: I mentioned this in my SAVOR recap, and it’s still holding up in my memory. Mother Earth’s beers aren’t available up here unfortunately, but it was nice to be able to try this one. The fruit was balanced with the rich yeast and wheat character, will all of the elements coming together just right to make this more than just a gimmicky ‘fruit beer’ — this was an elegant beverage.

Port City Downright Pils: Alexandria’s Port City brewery came through big-time with this special brew. Using one malt and one hop variety, Downright is a textbook clean, snappy Pilsner with just the slightest hint of extra hop bite to set it off. Downright had been out of stock for the past few weeks, but it’s just coming back to the market now so get at it while the weather’s right. Who knows — maybe we’ll get to see this one year round.

Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway

Having gone through the process of buying (and recently moving into) a home, I’ve been thinking quite a bit about maturity, responsibility, and growing up. I feel that all of us, as beer geeks, are coming of age right now, and that all of our changing palates and preferences are poised to make the craft beer scene more open and accessible than ever before.

The most obvious way that this is happening is in a more reasoned approach to “extreme” beers. That isn’t to say that the Imperial IPA is dead, or even dying. I mean to say that these days fewer of us are being brought into the craft beer fold through insanely hoppy IPAs or brutish Stouts, and that’s thanks to the evolution and maturing of those of us who, 10-15 years ago, became beer geeks precisely because of those big beers. The maturing of the beer geek palate has facilitated the rise of session beers of all styles, not to mention the proliferation of international styles previously unknown to many Americans and the recent resurgence of craft Pilsner and other Lagers here in the States. The combination of more approachable (though still unique) styles with world-class versions of familiar Lager beers is contributing to the mainstreaming of craft beer, and creating a new generation of beer geek for whom bigger isn’t necessarily better.

As I said, though, Imperial styles aren’t going anywhere. People just now coming into the fold are going to be curious and will seek out the big beers eventually, and the rest of us still enjoy an over-the-top hop bomb on occasion. As we all get to experience new styles and new approaches to classic styles, we are entering an era where context will be king. The next 10 years or so in craft beer will look much like the Slow Food or Organic movements; as more consumers become aware of their options, products will emerge to fill voids and find niches. To draw out the analogy, think back to about 10 years ago: having knowledge of organic and biodynamic farming was just starting to expand beyond the niche of being a “foodie”, but within a few years even the biggest of box stores were touting “local” and “organic” produce. The ’00s saw the emergence of “organic” after decades of hard work and relative obscurity, as the movement itself and the public at large matured with regard to their approach to it. I feel we’re on the verge of a similar emergence with craft beer.

From the sudden appearance of craft brewers on grocery store shelves, to craft beers taking a spot or two on the draft list of the local watering hole, to the resurrection of the neighborhood brewery/brewpub, to even the copycat “macromicro” beers being put out by the biggest of big breweries, craft beer is finally coming of age as we are. It’s going to become more important as we move forward to keep perspective, to make sure we take things in the right context as they develop. In other words, we need to be mature. Of course, that doesn’t necessarily mean we have to grow up. Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway)

Mrs. Beermonger and I are moving into a new home this weekend, and it has completely taken over our lives. We’ve always heard of the “joys of homeownership,” but we were blindsided by the sheer amount of work that needed to be put into the place before we officially move in.

Luckily, in the course of spackling, grouting, sanding, taping, painting (so much painting), and moving stuff, I’ve found a handful of brews that I’d like to recommend if you have a big summer project to get done, or if you’re just looking for a new “lawnmower beer.” Here we go:

Bell’s Oarsman: I tout this beer often, perhaps too much. All I can say after the last couple of weeks is that after getting back to my current place from my future place, often times after having spent the day at my job, this stuff is like water. Except better, because it’s beer.

Boulevard Unfiltered Wheat Ale: A lovely Wheat Ale that flaunts its yeasty character but doesn’t have the overpowering banana/clove component often seen in such beers. This is a refreshing beer with citrusy and subtle minty notes.

Terrapin Easy Rider: One of my newer obsessions. We’ve started to see the rise of hoppy Session beers, and this amber-tinged gem from Athens, GA is a standout. The malts are just right, and Easy Rider packs a hoppy punch that belies its 4.5% ABV.

21st Amendment Bitter American: The vanguard of the hoppy Session movement. Bitter American is, ironically, based off of an English-style ESB that sees some dry-hopping. Originally a seasonal release, Bitter American proved so popular that 21st made it available all year long. Smart move.

Dogfish Head Festina Peche: I love me some tart beer goodness, and this Berlinerweisse-style Ale brings it. Clear, clean, with subtle fruit notes, Peche is a great summer treat.

Keep some of these on hand this summer to refresh and revive yourself after working in our area’s absurd heat and humidity. Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.

Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

I want to address something today that has always been an issue in the craft beer community and is only going to become bigger as more people come into the fold: rare beers and trying to acquire them.

I got to have a conversation with a representative from a major craft brewer this week, and as we talked the subject of limited run, highly sought-after beers came up. Now, I try not to consider myself “old” by any stretch, but I’ve been doing this for a while, and I mentioned the difference between when I started and now as far as getting a hold of limited production beers goes. This led to an informative and reasoned discussion of the pressures facing retailers, bars, and breweries alike. What I gained from that conversation and wish to pass along is a greater appreciation for the limits of craft beer output and the limits of a given institution’s “buying power.”

I’ve read a great deal online recently about who is or isn’t getting ‘enough’ of one special release or another, and read some pretty harsh judgments of stores and buyers who I respect and know for a fact are doing their jobs to the best of their ability. What needs to be kept in mind is this: there are so many hands in the pot that weren’t there even two or three years ago that it means something if someone gets any of a special release at all. As an example: before I came to Arrowine I was buying beer for another shop in the area. When the Stone brewery put their 11th Anniversary Ale out, I got dozens of cases and sold them all within a couple of weeks. Last year, when the 15th Anniversary came out and I was at Arrowine, all of my contacts and expertise amounted to three cases for our shelf. That reflects on nothing but the exponential increase in attention for craft beer in the mainstream.

That increase in attention is a good thing. Those new eyes and palates allow growth (or in many cases, survival) for small breweries who otherwise wouldn’t be practicing the same fantastic dark magic otherwise. But it also means expansion into other states, other markets, and those markets demand attention in the form of some of the rare beers we may have taken for granted around here. I hate to think that I may have once taken for granted how much of one release or another I could get, or that I’m now of an age to have a “good ol’ days” of beer buying, but the facts say otherwise.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

This past weekend’s SAVOR craft beer and food experience was just what I needed. As I mentioned last week, I had only attended the first SAVOR event and was hoping to see for myself how far it had come in the past few years. The Saturday night session I attended was rife with great people, great food, and some very cool beers and breweries from all over the country. I think everyone who is into beer should make time every now and then to attend an event such as SAVOR: something with a bit more focus than the standard beer fest, that can introduce you to new beers and breweries that maybe you’d never know about otherwise.

I’m not going to lose my head about how much fun SAVOR was. This week I’m going to run down the five six beers that made the biggest impression on me. The only caveat for this list is that these are all beers from breweries that aren’t available to us… yet:

Cerise Cassee (Cambridge Brewing Company, Cambridge MA): This was the second beer I tried after working my way through the line and into the Building Museum. Cerise Cassee wasn’t even one of the featured beers on the floor at SAVOR — Cambridge had brought it for one of the small-room ‘Sessions’ taking place during the weekend. I just happened to be passing a friend who had just left the session and he had some of the beer in his glass and offered me a sip. Cambridge Brewing broke new ground in America with Cerise Cassee; nearly ten years ago they set up a Solera-style barrel program in their brewery. Most commonly associated with Sherry production, going Solera-style involves keeping a vertical of Cerise Cassee in barrels, with the beer itself being made from a blend from these French Oak barrels. Cerise Cassee, with its intense cherry, nutty aromas and bracing sour feel, was an amazing way to get started.

Windowpane Series Double Wit Blackberry (Mother Earth Brewery, Kinston NC): Buzz online from the Friday night SAVOR session was high for this beer from North Carolina. When I got my chance at it, it did not disappoint. Double Wit delivered such a beautiful balance of rich Belgian-style Wit spice, blackberry, and wine notes from the Pinot Noir barrels it was aged in. Every bit of fruit was in harmony, and while it was full in flavor, it felt smooth and light on the palate. Next time I’m heading to North Carolina, I’m planning on visiting Mother Earth Brewery. You should too.

Kaffir Lime Wheat (Denver Beer Company, Denver CO): Denver Beer’s Graham Cracker Porter brought me to their table, but it was this treat that blew me away. The strong lime note provided such a great twist to the expected notes of a traditional Wheat Ale. Not the biggest beer of the show, nor the most outrageous by any measure, but if I could have a stack of it at the shop tomorrow I’d be happy.

Mélange a Trois (Nebraska Brewing Company, Papillion NE): A few attendees told me I needed to try this beer from the Nebraska Brewing Company. To be honest, I didn’t even know there was a Nebraska Brewing Company though I surely do now. Mélange is a bold Belgian-style Blond Ale aged six months on French Oak Chardonnay barrels (sourced from California, though they wouldn’t tell me from whom — intrigue!). The big Belgian yeast character melds perfectly with the wine notes and even some tannin from the oak, which gives the beer a touch of wine-like dryness. Delightful.

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Editor’s Note: This sponsored column is written by Nick Anderson, beermonger at Arrowine (4508 Lee Highway).

You may have noticed an unusually high number of special beer-themed events happening around the area this week. Well, you can thank SAVOR for that. SAVOR is a yearly festival run by the Brewer’s Association, a trade association representing the interests of craft breweries. SAVOR features craft breweries from all over America (many of whom aren’t available in our area yet) and focuses on pairing craft beer and food. Over the past few years, SAVOR has quickly become one of the can’t-miss events on the beer geek’s calendar.

SAVOR brings hundreds of big names from the beer business to the D.C. metro area, and as with most of the major beer events (Great American Beer Festival, World Beer Cup, Extreme Beer Fest, Craft Brewer’s Conference) the week preceding SAVOR has become a smorgasbord of insane beer dinners, tap-takeovers, and celebrations of our favorite beverage. Even if you’re just finding out about all of the happenings reading this column, there are SAVOR after-parties Saturday night and at least one SAVOR-themed beer brunch happening Sunday morning.

If I may — a bit of a confession: I’ve only attended SAVOR once. The first year of the festival, I scored a couple tickets from a friend of mine at Dogfish Head and went in with only an idea of what to expect. What I got was a chance to try some amazing beers and meet many of the luminaries of the industry that I had only read about. If you get a ticket (and those can be hard to come by) it’s well worth going just for the access SAVOR provides to some of the best and brightest American craft beer has to offer. This year marks my return to SAVOR after missing the last couple years (when I was working for wine importers and couldn’t justify the expense) and as much as I’m looking forward to it, I’m more excited about and proud of the scene the festival has built around itself in our area.

The word around the campfire is that SAVOR will be held in New York City next year. There’s nothing to say that the move is permanent, but being a defensive “everyone loves NY but hates us” D.C. area guy I can’t help but see some writing on the wall. If the rumors are untrue, that’s just fine by me. But I sincerely hope that if SAVOR is held in New York next year that at the very least the Brewer’s Association considers alternating years between here and there. The D.C. metro beer scene has fought and kicked and screamed for years trying to earn the recognition and respect that other cities have gotten from the beer industry, and now that SAVOR week has become such a benchmark for beer fans all over it would just feel like another example of D.C. having the rug pulled out from under it.

Perry Soulos, Arrowine’s Cheesemonger, and I have talked about it many times and feel like the solution is simple: If SAVOR has grown enough to be held in New York, why not hold a spring and fall session with one here and one there? The number of world-class breweries in the U.S. right now provides a seemingly limitless roster of guests and beers to present, and we’ve seen here with the D.C. event just how much demand there is for tickets. I understand perfectly wanting to take SAVOR to the “big” city, but if anyone from the Brewer’s Association is reading this, please don’t take the excitement and the attention away from all the great things happening in our area.

If you’re going to SAVOR this Saturday, I’ll be the guy wandering around bugging all the brewers who aren’t available here yet. Don’t hesitate to say hi. Until next time.

Cheers!

Nick Anderson maintains a blog at www.beermonger.net, and can be found on Twitter at @The_Beermonger. Sign up for Arrowine’s money saving email offers and free wine and beer tastings at www.arrowine.com/mailing-list-signup.aspx. The views and opinions expressed in the column are those of the author and do not necessarily reflect the views of ARLnow.com.