How's the craft industry going these days in the US? In Australia many are struggling. Some bucking the trend but it's hard work as far as I understand.
In NC it's stagnant, mostly because the distributors/distribution laws are corrupt. There are plenty of bottle shops and breweries in the cities but a lot of them are pretty bad. If you want good beer you have to drive to specific breweries. The local and regional breweries that find it economical to sell their beer in grocery stores here, well, they usually aren't to my liking, with some exceptions. The Sierra Nevada and Footills Oktoberfests were sold out in pretty much every grocery store and total wine by the first week of October (although that may be because their facilities were affected by the hurricane). Bottle shops are a bad bet; the succesful ones are mostly just bars that happen to possess some shelves of dusty, expired beer cans and bottles. I've heard this is a problem in other states too: there's plenty of good beer to be had but you have to plan your week around driving to a brewery in another county to go get it.
@@PhilEdwardsInc there was a documentary called Beer Wars in 2009 but it seems obsolete now. If you're making a sequel (or a reboot) let me know. I'd love to contribute :)
@@ChadzBeerReviews yeah i'm sorry i didn't run into you before! i did a little call out on my community tab for beer youtubers, but the community posts always get a bit buried. next time!
That shot of the map at the end, I *HAD* to know what the hell was the brewery on the far far left of Alaska. It appears to be the Tundra Tavern in Adak, Alaska. With a total population of 171 and is the westernmost town in the US.
@@blairhoughton7918 I don't make beer because I can't (it's incredibly expensive and I can't make a return on my investment due to the fact that I'd drink it all)
@@adamk.7177 It's not expensive. The specialized equipment is minimal (something to measure alcohol, a bubbler for your fermenter bucket, a bottle capper) and none of those is innately costly. After that it's stuff you might have or can get cheap. Ingredients are cheap, sanitizer is cheap, water is cheap. With luck and legwork you can get into it for well under 100 bucks. But the time and the risk of wasting time on bad batches is what keeps me from bothering.
It's still remarkable how many more breweries there are in the sparsely-populated northwoods of Wisconsin and Michigan than in the rural deep south. Like, it looks like there are more breweries in Wisconsin north of WI Hwy 29 than in the whole state of Mississippi.
I should note, alcohol regulation is still pretty strong in the South; especially Mississippi and neighbors. Granted, my info is about a decade old now, but when I lived in Jackson back in the late 2010s, there were some local breweries, but they weren't allowed to sell beer for consumption on-premises, and most alcohol was sold through ABC - a state-run alcohol wholesaler. Hell, half of the counties in MS still banned alcohol sale and consumption outright.
There is a map plotting areas based on bars vs. Grocery stores. Where there are more grocery stores, there is an amber spot. Where bars outnumber grocery stores, there is a red spot. There is a pretty good smattering across the midwest. Illinois is mostly filled in. Wisconsin is almost completely painted red, to the point that you can clearly make out its entire shape.
I’d love to see you cover the history of cider in the US and how incredibly popular this was until beer and soft drinks (relatively) suddenly made it pretty much disappear from American drinking.
Just as prohibition killed Breweries, prohibition killed cideries. I also wouldn’t be surprised if because of its higher alcohol content cider was viewed more poorly compared to beer for the temperance movement. Also it’s incredibly easy to make Applejack from cider(Another strike for the temperance movement). You just need a cold winter. Whereas making whiskey is much more involved.
@@micahbonewell5994 Have you made applejack?[1] You are right it is easy, I got 3L of organic apple juice from an Aldi, whacked in some yeast, something like cream of tartar etc, and it fermented. Tossed it in the freezer, I'm in Perth, Australia - not a place known for snow, did the freeze distillation and ended up with something that was probably about 50% alcohol but as rough as hessian undies.... Only tried a small amount then dumped it. If you did a big session on it , I think the next morning hangover would make your head fall off. [1] That's not an accusing "Have you...", just a wondering "Have you..."
a Belgian here that loves a good beer. Stouts, Porters and red Beers were in the 1700/1800s more in favour since they dont go spoil after a long storage and/or transport to more rural areas. refridgration made Pilsner/Lagers more and favor after that thats something ive learned from my local brewery history thats famous for making a red sour beer ( wich is also older than my country)
I think it's not the storage, but the fact you have to brew it in cold conditions for bottom fermenting yeast to work that made it difficult to produce in pre-industrial times.
@@yuriydee Lager literally means storage beer, so I really don't think they spoil faster than other beer. The whole purity law is very overhyped, I think it was mainly to get brewers to only use barley so they didn't buy grain that were used for bread. It really doesn't have that much to do with actual purity. And there were a lot of botanicals used in brewing before that have disappeared. But in Belgium you can have beer brewed with cherries or coriander and orange peel and it's delicious.
Phil, great video and the timing could not have been better. With the Great American Beer Festival (GABF) finally wrapping up Oregon took home 3 of the 6 "Best Brewery" awards with respect to their volume output. Alesong being one of them. Amazing brewers.
There's a reason for the adjuncts like corn or rice in American pilsners and lagers left out of the video. In the mid 19th century when pilsners in central Europe blew up in popularity, German and Czech immigrants tried to replicate the traits of pilsners in America using locally sourced ingredients. Unfortunately, the barley grown in the Americas have an extra protein that causes a cloudiness in beers which is an unwanted trait in a beer known for it's clarity. The brewers found using an adjunct helped reduce the cloudiness to bring the look closer to the pilsners from Central Europe. Americans that weren't used to or didn't like a full body beer were much more inclined to these lighter options thus expanding the beer drinking population and markets. Cheers from Milwaukee!
The documentary "Beer Wars" goes over a lot how the AB's and Coors would squeeze out the small breweries from shelf space and such. That doc is 15 years old now but it's interesting to see how things changed since then (mainly the big breweries just buying up the craft breweries themselves- which was sad to see)
They had the regulations in their favor, It's call regulatory capture and I'm bummed it didn't come up in this video since the beer industry from prohibition to the late 70s is a great example of regulations being written in such a way as to make it either illegal or prohibitively expensive to compete with them.
It's wild to me as an european that those flavorless american beers were supposed to in any way resemble pilsners, cause the czech lagers and the pilsners we have over here are freakin delicious
The problem is you only see the american crap beer like bud, Miller, coors, but pretty much every winery in missouri makes there own beers which are awesome but because distribution laws are stupid you can only get them on site
If you can find it, Pilsner-Urquell, if bought in the completely light-proof package is one of the best beers I've ever had, especially in pilsner style. If you find it in green bottles in a regular six pack, don't buy it, for green glass has no UV protection and it will be a six pack of skunk juice.
Totally agree. I wish more American bars would feature German, Chek and Belgian Pilsners. One of my favorite bars is the Trappe Door in Greenville, SC. It’s a beautiful Belgian Pub and almost all the beers they serve are totally unavailable anywhere else.
I'm glad most muricans don't know about German Weissebier. Franziskaner would then be even harder to find than it already is. If it doesn't have the word Reinheitsgebot on the label somewhere, I'm not drinking it.
As a expat Brit living in Eugene, Oregon (love Alesong!) I'd never really put the pieces together about how the German immigrants arriving in the late 19th century put them in the "right place at the right time" for the lager/pils style to take off and dominate the market. I do miss the classic traditional British "Real Ale" and cask-conditioned drinks which you don't see much of really, but it makes a lot of sense why as a brewing style it wasn't compatible with the geography/transportation needs for America AND that the brewers probably weren't making up that much of the immigration boom to the states at that point in history.
Listening from flood-torn Asheville NC. This is a great reminder of how far we've come as brewers in spite of adversity and the odds stacked against us. We'll keep brewing 'em if you keep drinking 'em. Cheers, Phil
A couple friends of mine published a beer map of NC a few years ago. Also BBQ. Probably still around some shops in Chapel Hill and/or Asheville (here’s hoping, Asheville’s arts district was hit hard by Helene).
I feel like the first 20s of this video is a perfect way to introduce a sponsor of the video. It's related to the rest of the video, noto formulaic, doesn't break up the flow, and overall i think it showed what storyblocks can do better than the later typical sponsor segment
@@PhilEdwardsInc IPAs got so hoppy in the 2010s that it seemed sadistic. Stouts, on the other hand, are by far my favourite. Porters are also excellent.
I'm a brewer and history buff. I recently spent a good chunk of time diving into the drinking habits of the late 19th century for a presentation I gave at a local museum. Great video, but I want to expand on two points that were made: 1) AB and other breweries at the time were adding rice and corn to their beer because their primary barley was 6-row - rather than the 2-row commonly used in Europe. 6-row has more more protein and fewer carbohydrates, which results in a lower yield. It's arguably easier to brew with, but the resulting beer will likely be heavier, chewier, hazier and much more likely to express some off-flavors. Many would describe the flavor of 6-row as "rustic" or even "dirty". So yes, adding corn or rice makes the beer more bland, but it certainly beats the alternative. 2) German drinking culture compared to the American drinking culture - at least historically - is much more moderate. Germans would spend all day drinking in biergartens and beer halls with others and family. Meanwhile, Americans would drink in dark taverns hidden away from the rest of society as a result of it being culturally as taboo or sinful (thanks, Puritan founders!). So in the mid to late 19th century, Americans are drinking spirits HARD and there's an attempt made at prohibition, which ultimately fails. There was also a rising trend in a clean/pure food movement at this time. So prominent German Americans make the case that beer is a temperance beverage - and it's pure! Look how it's made out of just barley (and corn/rice), hops, water. I found a local newspaper that detailed a trial where it is claimed that "lager is not intoxicating". Which worked for a little while. Unfortunately, anti-German sentiment was on the rise... and it wouldn't be too much longer before America had another go at prohibition. I'm over-generalizing of course. Similarly, Americans now consider anything under 0.5% ABV non-alcoholic. Russia had that cutoff set at 10% ABV until 2011, making a Double IPA a temperance beverage ;)
I grew up in the Denver area in the 50’s and 60’s so of course I was raised on Coors “Banquet Lager.” Coors was cold filtered but because it was not pasteurized it couldn’t be shipped out of the state back then. So if you lived outside of Colorado it was unlikely you had tasted Coors Banquet.
I have a history degree and I love beer. Been to probaly over a 100 breweries, have made my own beer and even grown hops. As someone that already know alot about this subject I found this video to be incredably well done, accurate, and informative. Bravo!
One aspect of beers I really get into is the seasonal beers. I get excited for the Oktoberfest beers to come in, the summer beers, the winter ales. All pretty exciting
I have drunk lagers most of my life but was introduced to stout during the pandemic. It's my go-to now whenever I drink beer - it tastes so much better than the bland stuff. Interesting to see that America actually started with stout and gravitated towards to bland stuff because of the various factors in history you covered
I don't think America is really any different to any other country. Lager wasn't number one anywhere if you go back far enough, but it is now. Even in like Ireland Guinness is the most popular beer, but lager still makes up for over half of all beer sold. They are just different drinks for different purposes. But lager isn't very exciting and there's not that much you can do with, for better or for worse, it was already perfected 200 years ago in Plzen. Probably why smaller breweries lean towards other stuff. I don't drink much lager either, but if I'm just thirsty for "a beer" I'm having Urquell if it's available nine times out of ten.
Ha its the complete opposite for me now. When i started drinking (even before 21 lol) I was into Stouts, starting from the classic Guinness and moving on. I loved stouts into my 20s and would try every kind of stout and porter. But now that Im 30 i actually went to drinking light lagers more mainly due to lower calories and being able to drink longer. I still love a nice Guinness or even a nice German Lager dont get me wrong, but if I know it will be a whole day of drinking, Ill go towards something lighter like a Miller Lite even if the taste is mediocre.
As someone from the Pacific Northwest that enjoys a huge variety of regional craft beer (mostly from the Portland and Seattle metro areas) at nearly every grocery store, it’s always a culture shock to see only a few macro options when I travel to the Southern US or Mexico. British Columbia also has an awesome craft beer scene.
I'm from Oregon, born in the early 80s. I mention when I was born, because by the time I was old enough to drink, the idea of *not* having access to hundreds of different local craft beers was completely alien to me. Other states are catching up, but Oregon really is a beer drinker's paradise.
At 13:39 you show a map from, I'd guess mid-20th century, showing the majority heritages in the US states, I can't find it in your sources? Thanks for the video. It's light pilsners for me... Modelo Especial is pretty good, but expensive. Coors Banquet and Miller High Life is what I prefer.
sorry i missed that on the links! www.davidrumsey.com/luna/servlet/detail/RUMSEY~8~1~342601~90110851:A-Nation-of-Immigrants-?sort=Pub_List_No_InitialSort%2CPub_Date%2CPub_List_No%2CSeries_No&qvq=q:a%20nation%20of%20immigrants;sort:Pub_List_No_InitialSort%2CPub_Date%2CPub_List_No%2CSeries_No;lc:RUMSEY~8~1&mi=0&trs=4
I really enjoyed this video! As an middle aged, avid craft beer drinker, I oddly had no recollection that craft brewers could not sell their own beer up until 1980. It's probably wasn't drinking beer back then. And when I heard a shout out to Utica Club (I lived in Utica, New York for many years), I knew this was a video well done. Thank you!
Loved the video. I live in Australia, and the large variety of beer-drinking cultures means a huge variety of beers from all over. Our craft brew scene is now going off. It's a nice time.
Only old if you're digging the West Coast IPAs vs the New England Hazy craze (which is honestly past its peak)! A deep dive into NA beers would be cool though - I've read a bit about it and it sounds more like rigorous science than brewing - and some of them are actually pretty tasty!
East coast hazy is just west coast hazy with burnt maltrd grains added. I am glad the west coast race to 10% is done, but west coast hazy fruity hops IPAs are where it is at now. I recently took a trip down from.new england down the west side the Appalachians. Fruity hazy like the west coast has been pushing is the getting popular. The New England style is tailing off, and I saw almost no old school west coast tripple ipa. I got to talk with a few brewers on the way down and they were all excited for specialty hops.
My favorite kind of beer, aside from cold and free, is a citrus wheat. I hated wheat beer up until I got stationed in Germany, where I very quickly learned to love it.
It sped up the process. Modelo was forecast to overtake Bud light by mid 20s. The backlash just accelerated the transition. Most people drink Bud light because that's all they've ever had and it's cheap. Taste something with more flavor and you realize how bland it really is
Never drank beer (I just drink Bourbon and Rum on occasion) before, but this is the perfect length to go on my "UA-cam Docs for Shower time" playlist. I'll need to see if youve got any 40 minute vids for my driving playlist
"IPA, the best type of beer." Imma stop you right there... Nah. You'll figure it out eventually. When you stop making yourself feel pain to feel something.
I lived in China teaching English after I finished my undergraduate degree in 2013. It was myself and a similar aged guy from the Czech Republic who worked at this one school. I remember telling him how amazing American beer is because of all the craft breweries and the sheer variety we have outside of Bud and Miller. He genuinely wouldn’t believe me and thought all we had was Bud Lite. He went on and on about how Pilsner started in his country and how they knew beer better than anyone. Fast forward to us being able to import a few beers from the US around Christmas and he fell in love with American beer 😂 I totally understand the misconception but once he was able to try some locally sourced beers from my state (GA) it blew him away. American Beer 🦅
Shenzhen is having it's 10th annual craft beer festival in November. For at least 7 of those years they have only had Chinese craft beer and it's an amazing festival! There's a lot of craft beer in China now!
Hey Phil, I just went to the City Museum in St. Louis and it made me wonder the history of children's museums. You see them in just about every city but they all seem to have unique ( and frankly quite wacky) architecture. Anywho, great video as always!
Related - I have an old coffee ad from a newspaper I got at a thrift store (looks like it came out of a TGIFridays or similar, was clearly screwed to the wall through the frame). It literally tells you drinking coffee will help you sleep in addition to many other "benefits".
I was about to leave when you said IPA is the best beer but you saved yourself with stout at 2. Bavarian Märzens are #1, I’m partial to spaten and Paulaner mainly because it’s hard to find many others here
My son played collegiate volleyball with a man from the Czech Republic. At a national championship tournament they did what college players always do, sent out for pizza and beer. The man from the Czech Republic was given a red plastic cup with an American light beer. After taking a sip he asked what it was. He was told it was beer. His response was "this is not beer!" I would agree. Give me a porter or stout any day. Fortunately we have some incredible micro and local breweries here in Michigan.
Thank you. My father worked at Pabst in Peoria Illinois as a lab tech. He was able to retire from the company who bought Pabst out when they left in the 80s. All of my grandparents were born in Mexico and settled in northern Illinois. I was born in Peoria and attended Bradley University, then worked and retired from Caterpillar. When I was working, I traveled extensively and realized US beer tastes like water. To have Modelo as #1 beer now is a completed circle of life.
I grew up in Peoria (b. 1971), and my memory was that when the brewery closed, everyone in Peoria punished Pabst by completely shunning them. I got older, moved away, and remember seeing Pabst for the first time on store shelves and offered in restaurants. It had only disappeared in Peoria, it turned out!
Are you as heartbroken as I am at how badly the beer selections at supermarkets in Oregon have declined since 2005? For me, as a young person who had grown up in Eugene drinking Pabst and Old Milwaukee, seeing the expansion of craft beer was like getting an X-Box, a new bike, a BB gun and a kiss from a pretty girl. And then the rug was pulled out from under me and now the only thing on store shelves is 100 IPAs and one stout. Thank God for Black Butte porter, or else I'd be forced to drink tap water.
I really tried to come in with an open mind but 1:27 in and it’s already cooked. IPA the best type of beer? Come on. I’m still hopeful for the rest of the video tho.
@@gobblox38 That may be true... but I've yet to go to a bar where 80% of the taps are sours. Unfortunately, the same can't be said for IPAs. IPAs are like crabgrass... in both taste and invasive sprawing growth.
Just one point in need of correction @2:02: darkness and lighness has nothing to do with whether something is an ale or a lager; ale yeasts are typically Saccharomyces cerevisiae, while lager yeast is Saccharomyces pastorianus. There are PLENTY of lagers as dark as porter, such as a Schwarzbier, or many bocks, which are lagers, and there are very pale ales. Darkness is a function of how much the malt is roasted.
I really wish there was a cite for that newspaper ad. I’ve been doing a lot of Minneapolis historical research lately, and I would love to nail down which of two possible establishments at that address it could have been.
Great stuff! from a geography Ph.D. and a craft beer geek!--and resident of Washington state, one of the craft beer epicenters. Back in the late 1980s when the movement was taking off I made a point of going to every new brewpub. This trend continued into the 1990s when I traveled more frequently. But the curve of new breweries soon overtook the curve of travel--not to mention the need to be moderate. What was once a bucket list (or is that mug list?) to visit every brewpub became impossible--there are some 6,000 of them now. I still like to do a lot of road trips so now the strategy is -- make sure there is a brewpub near my evening's lodging. Pretty easy to do anywhere.
It's only the case when regulation is specifically tailored to concentrate power into the hands of a few big breweries. Normal regulation is there for safety and quality purposes - Germany very tightly regulates its beer production, but it still has over 1300 breweries in the country.
I’d love to see Football Map-splained it mostly seems to come from England but changes so much everywhere it goes from Rugby School to the American and Australian versions.
This was a great video man. Would love to help you with a follow up too. I grew up in Michigan and loved craft beer (shout out to your founders beer). I moved to California and started homebrewing beer and mead. I would say mead is starting to really gain popularity which is neat!
Finally got around to clearing out my homebrewing gear because there have been so many good craft beers on the market over the past few years that it became unnecessary (and was just taking up space).
Homebrew is one of those hobbies that's just not getting old. I started in ~2002, still have a 3 keg system in my dining room today. So very glad I made a friend who opened my eyes to all the different beers available in the mid-late 90's because I *hated* BMC (still do). My personal highlights are brewing on the Navajo reservation (dry, illegal), brewing for a wedding reception and doing a beer tour of Bavaria (they trying to replicate at home). Wish the same opportunities were afforded to distilling, let us make our own at home without breaking federal law....
I almost never drink beers and always give preference for either seltzers or ciders But I'm always down to learn about new topics Thanks for making this video!
good information. but why do you say that more drinkable beer is bad? I like lagers, darks, bochs, weisbeer, pilsners, ales, ambers, but I find IPA to be far too bitter.
I'm glad you started with Oregon. It's still home of the finest microbreweries in the country. I lived in Hood River, Oregon and that tiny town there are about five microbreweries. The beer scene in Oregon and Washinton are awesome.
Wow, that was amazing, as always. I'd do myself harm thinking of a FAVORITE beer. That said, there is a brewery basically under an underpass on the border of Los Angeles and Glendale called "Brewyard" that makes incredible asian-influenced ales and lagers. They use ingredients like ube, pandan, and "mochi" sticky rice to create distinct flavors I've only found there. Ah too, I am desperately happy the yogurt mogul has bought Anchor Brewery, to bring back its iconic STEAM beer, after Sapporo pulled the plug and closed up shop. There's nothing like a swell California Common.
@@ArtamStudio For Anchor's sake, 'twas Supporo's mistake, that led the Steam to bust. Yet hold your spittle, sire, despite your fire, and boycott if you must! ~ Beerano De Beergerac
I am fortunate to have family living close to both Schell's Brewery in New Ulm, MN and close to New Glarus Brewing Co in New Glarus, WI! Love them both!
Shout-out to all the thick necked guys named Gunther out there
RIP Martin Mull
@@RedUmbre Cheers, mates!
@@RedUmbre I found out today how much that commercial is burned into my brain.
@@Antilles1974 Aww, I didn't know he was dead. :/
I guess I'm thick necked and my name is Gunther now
that inside the fridge shot worthy of alton brown.
Finally, USB.
USB - C?
Nah this is USB - A
UNITED STATES OF ROOT BEERICA
United States of Beermerica
Huh? Upper side band?!?
(Yes. I get what you really meant. But as a radio nerd, there is where my mind initially went. ;) )
@@ryans6280what about mini USB or micro USB, or even the rare USB B?
As a person who owns a brewery, and has worked in the industry since 09, this is very well done.
appreciate it!
How's the craft industry going these days in the US? In Australia many are struggling. Some bucking the trend but it's hard work as far as I understand.
@@scottclare7502inflation era
@@scottclare7502 I'm in Canada but in general the industry is struggling. Going to see a lot of closures while the rest of us weather the storm.
In NC it's stagnant, mostly because the distributors/distribution laws are corrupt. There are plenty of bottle shops and breweries in the cities but a lot of them are pretty bad. If you want good beer you have to drive to specific breweries. The local and regional breweries that find it economical to sell their beer in grocery stores here, well, they usually aren't to my liking, with some exceptions. The Sierra Nevada and Footills Oktoberfests were sold out in pretty much every grocery store and total wine by the first week of October (although that may be because their facilities were affected by the hurricane). Bottle shops are a bad bet; the succesful ones are mostly just bars that happen to possess some shelves of dusty, expired beer cans and bottles.
I've heard this is a problem in other states too: there's plenty of good beer to be had but you have to plan your week around driving to a brewery in another county to go get it.
I feel like this was the opening segment of a 90 minute documentary. We want more!
probably could be!
@@PhilEdwardsInc there was a documentary called Beer Wars in 2009 but it seems obsolete now. If you're making a sequel (or a reboot) let me know. I'd love to contribute :)
Goated story telling
@@ChadzBeerReviews yeah i'm sorry i didn't run into you before! i did a little call out on my community tab for beer youtubers, but the community posts always get a bit buried. next time!
More like 10 episode Ken Burns - style epic documentary
That shot of the map at the end, I *HAD* to know what the hell was the brewery on the far far left of Alaska. It appears to be the Tundra Tavern in Adak, Alaska. With a total population of 171 and is the westernmost town in the US.
You have to make your own because those boats don't show up very frequently
@@johnleo2668 Something's bringing the barley and hops. It could bring beer. I think they do it because they can.
@@blairhoughton7918 I don't make beer because I can't (it's incredibly expensive and I can't make a return on my investment due to the fact that I'd drink it all)
@@adamk.7177 It's not expensive. The specialized equipment is minimal (something to measure alcohol, a bubbler for your fermenter bucket, a bottle capper) and none of those is innately costly. After that it's stuff you might have or can get cheap. Ingredients are cheap, sanitizer is cheap, water is cheap. With luck and legwork you can get into it for well under 100 bucks. But the time and the risk of wasting time on bad batches is what keeps me from bothering.
@@blairhoughton7918
Youre not wrong, but one tonne of barley malt, yeast, and hops (combined weight) makes makes 4-5 tonnes of beer.
It's still remarkable how many more breweries there are in the sparsely-populated northwoods of Wisconsin and Michigan than in the rural deep south. Like, it looks like there are more breweries in Wisconsin north of WI Hwy 29 than in the whole state of Mississippi.
I should note, alcohol regulation is still pretty strong in the South; especially Mississippi and neighbors. Granted, my info is about a decade old now, but when I lived in Jackson back in the late 2010s, there were some local breweries, but they weren't allowed to sell beer for consumption on-premises, and most alcohol was sold through ABC - a state-run alcohol wholesaler. Hell, half of the counties in MS still banned alcohol sale and consumption outright.
Many southern counties are still dry, I wish I was kidding lmao
One word. Moonshine
There is a map plotting areas based on bars vs. Grocery stores. Where there are more grocery stores, there is an amber spot. Where bars outnumber grocery stores, there is a red spot. There is a pretty good smattering across the midwest. Illinois is mostly filled in. Wisconsin is almost completely painted red, to the point that you can clearly make out its entire shape.
Wisconsin: where Lederhosen and Dirndls are not out of place.
Thank you Storyblocks for helping Phil expense his beer budget for the rest of the year. We need our man hydrated and staying at the Ballmer peak
(shouting DEVELOPERS to an empty room, three stouts in, while writing a video about pizza)
I’d love to see you cover the history of cider in the US and how incredibly popular this was until beer and soft drinks (relatively) suddenly made it pretty much disappear from American drinking.
that chart blew my mind, even though i was vaguely aware of it
Johnny Appleseed planted cider trees, since sweet apples don’t grow from seed.
Just as prohibition killed Breweries, prohibition killed cideries.
I also wouldn’t be surprised if because of its higher alcohol content cider was viewed more poorly compared to beer for the temperance movement. Also it’s incredibly easy to make Applejack from cider(Another strike for the temperance movement). You just need a cold winter. Whereas making whiskey is much more involved.
@@micahbonewell5994 yeah my cursory understanding is that the pre 1850 temperance movement did hurt it.
@@micahbonewell5994 Have you made applejack?[1] You are right it is easy, I got 3L of organic apple juice from an Aldi, whacked in some yeast, something like cream of tartar etc, and it fermented. Tossed it in the freezer, I'm in Perth, Australia - not a place known for snow, did the freeze distillation and ended up with something that was probably about 50% alcohol but as rough as hessian undies.... Only tried a small amount then dumped it. If you did a big session on it , I think the next morning hangover would make your head fall off.
[1] That's not an accusing "Have you...", just a wondering "Have you..."
great video as always phil! 🍻maybe too similar to beer, but would love to see something along the lines of the spread of "coffee culture"?
oh that's a great one
Love American history and how influential some cities were. Philly called the shots for the nation for a bit! Cool video
love philly, but i forget it too
a Belgian here that loves a good beer.
Stouts, Porters and red Beers were in the 1700/1800s more in favour since they dont go spoil after a long storage and/or transport to more rural areas. refridgration made Pilsner/Lagers more and favor after that
thats something ive learned from my local brewery history thats famous for making a red sour beer ( wich is also older than my country)
also the Anheuser-Busch, area where they are from was sometimes the Missouri Rhinelands, since it looked a bit like the old country
I think it's not the storage, but the fact you have to brew it in cold conditions for bottom fermenting yeast to work that made it difficult to produce in pre-industrial times.
Wait but then how did Bavaria have the beer law since the 1500s if Lagers would spoil so fast without refrigeration?
Rodenbach?
@@yuriydee Lager literally means storage beer, so I really don't think they spoil faster than other beer.
The whole purity law is very overhyped, I think it was mainly to get brewers to only use barley so they didn't buy grain that were used for bread. It really doesn't have that much to do with actual purity. And there were a lot of botanicals used in brewing before that have disappeared. But in Belgium you can have beer brewed with cherries or coriander and orange peel and it's delicious.
High school and college in Wisconsin? Maybe that’s why I vibe with your humor so much! Another fantastic video!
Phil, great video and the timing could not have been better. With the Great American Beer Festival (GABF) finally wrapping up Oregon took home 3 of the 6 "Best Brewery" awards with respect to their volume output. Alesong being one of them. Amazing brewers.
There's a reason for the adjuncts like corn or rice in American pilsners and lagers left out of the video. In the mid 19th century when pilsners in central Europe blew up in popularity, German and Czech immigrants tried to replicate the traits of pilsners in America using locally sourced ingredients. Unfortunately, the barley grown in the Americas have an extra protein that causes a cloudiness in beers which is an unwanted trait in a beer known for it's clarity. The brewers found using an adjunct helped reduce the cloudiness to bring the look closer to the pilsners from Central Europe. Americans that weren't used to or didn't like a full body beer were much more inclined to these lighter options thus expanding the beer drinking population and markets. Cheers from Milwaukee!
The documentary "Beer Wars" goes over a lot how the AB's and Coors would squeeze out the small breweries from shelf space and such. That doc is 15 years old now but it's interesting to see how things changed since then (mainly the big breweries just buying up the craft breweries themselves- which was sad to see)
They had the regulations in their favor, It's call regulatory capture and I'm bummed it didn't come up in this video since the beer industry from prohibition to the late 70s is a great example of regulations being written in such a way as to make it either illegal or prohibitively expensive to compete with them.
And now the beer shelves are full of undrinkable IPAs that sell for $9 a can. It's enough to drive a guy sober.
@@TestUser-cf4wjIPA stands for Its pretty ass.
It's wild to me as an european that those flavorless american beers were supposed to in any way resemble pilsners, cause the czech lagers and the pilsners we have over here are freakin delicious
yea it is crazy - really a stain on all other beers and pilsners.
The problem is you only see the american crap beer like bud, Miller, coors, but pretty much every winery in missouri makes there own beers which are awesome but because distribution laws are stupid you can only get them on site
If you can find it, Pilsner-Urquell, if bought in the completely light-proof package is one of the best beers I've ever had, especially in pilsner style. If you find it in green bottles in a regular six pack, don't buy it, for green glass has no UV protection and it will be a six pack of skunk juice.
That's what I was thinking when I heard that they were adding rice and corn to make the beer blander!
Totally agree. I wish more American bars would feature German, Chek and Belgian Pilsners. One of my favorite bars is the Trappe Door in Greenville, SC. It’s a beautiful Belgian Pub and almost all the beers they serve are totally unavailable anywhere else.
Hi Phil, first time viewer here. Your editing & filmaking skills really elevate the video & drive the story home. A+
thank ya!
I'm glad most muricans don't know about German Weissebier. Franziskaner would then be even harder to find than it already is. If it doesn't have the word Reinheitsgebot on the label somewhere, I'm not drinking it.
I’m so glad I found this channel. More Mapsplained! All your content is super interesting. Thank you so much. Can’t wait to see what’s next.
As a expat Brit living in Eugene, Oregon (love Alesong!) I'd never really put the pieces together about how the German immigrants arriving in the late 19th century put them in the "right place at the right time" for the lager/pils style to take off and dominate the market. I do miss the classic traditional British "Real Ale" and cask-conditioned drinks which you don't see much of really, but it makes a lot of sense why as a brewing style it wasn't compatible with the geography/transportation needs for America AND that the brewers probably weren't making up that much of the immigration boom to the states at that point in history.
Listening from flood-torn Asheville NC. This is a great reminder of how far we've come as brewers in spite of adversity and the odds stacked against us. We'll keep brewing 'em if you keep drinking 'em. Cheers, Phil
thanks and godspeed!
A couple friends of mine published a beer map of NC a few years ago. Also BBQ. Probably still around some shops in Chapel Hill and/or Asheville (here’s hoping, Asheville’s arts district was hit hard by Helene).
This was such a high quality production. Thanks for putting it together so well
I feel like the first 20s of this video is a perfect way to introduce a sponsor of the video. It's related to the rest of the video, noto formulaic, doesn't break up the flow, and overall i think it showed what storyblocks can do better than the later typical sponsor segment
yeah it was legitimately kinda fun to just cut like a mad man
Super cool - and perfect timing with Great American Beer Fest going on this weekend.
Thanks for calling an IPA the best type of beer only 1:34 in. It immediately let me know who I was dealing with.
i believe in transparency possibly at my own expense
@@PhilEdwardsInc IPAs got so hoppy in the 2010s that it seemed sadistic. Stouts, on the other hand, are by far my favourite. Porters are also excellent.
Idk man but assuming a person's whole identity based off of what their favorite style of beer just sounds stupid
@@akm7463 Lighten up, Francis. It's a joke.
Na, sorry, lambics are the best style.
I'm a brewer and history buff. I recently spent a good chunk of time diving into the drinking habits of the late 19th century for a presentation I gave at a local museum. Great video, but I want to expand on two points that were made:
1) AB and other breweries at the time were adding rice and corn to their beer because their primary barley was 6-row - rather than the 2-row commonly used in Europe. 6-row has more more protein and fewer carbohydrates, which results in a lower yield. It's arguably easier to brew with, but the resulting beer will likely be heavier, chewier, hazier and much more likely to express some off-flavors. Many would describe the flavor of 6-row as "rustic" or even "dirty". So yes, adding corn or rice makes the beer more bland, but it certainly beats the alternative.
2) German drinking culture compared to the American drinking culture - at least historically - is much more moderate. Germans would spend all day drinking in biergartens and beer halls with others and family. Meanwhile, Americans would drink in dark taverns hidden away from the rest of society as a result of it being culturally as taboo or sinful (thanks, Puritan founders!). So in the mid to late 19th century, Americans are drinking spirits HARD and there's an attempt made at prohibition, which ultimately fails. There was also a rising trend in a clean/pure food movement at this time. So prominent German Americans make the case that beer is a temperance beverage - and it's pure! Look how it's made out of just barley (and corn/rice), hops, water. I found a local newspaper that detailed a trial where it is claimed that "lager is not intoxicating". Which worked for a little while. Unfortunately, anti-German sentiment was on the rise... and it wouldn't be too much longer before America had another go at prohibition. I'm over-generalizing of course.
Similarly, Americans now consider anything under 0.5% ABV non-alcoholic. Russia had that cutoff set at 10% ABV until 2011, making a Double IPA a temperance beverage ;)
there's some interesting stuff in the 1930s where the abv rises to like 3% i think - and people were ok with it! lotsa weird twists and turns
I grew up in the Denver area in the 50’s and 60’s so of course I was raised on Coors “Banquet Lager.” Coors was cold filtered but because it was not pasteurized it couldn’t be shipped out of the state back then. So if you lived outside of Colorado it was unlikely you had tasted Coors Banquet.
I have a history degree and I love beer. Been to probaly over a 100 breweries, have made my own beer and even grown hops. As someone that already know alot about this subject I found this video to be incredably well done, accurate, and informative. Bravo!
Was hoping to see my family's beer (Schaefer) mentioned; but you mentioned Eugene & Modelo and that kinda makes up for it.
One aspect of beers I really get into is the seasonal beers. I get excited for the Oktoberfest beers to come in, the summer beers, the winter ales. All pretty exciting
I have drunk lagers most of my life but was introduced to stout during the pandemic. It's my go-to now whenever I drink beer - it tastes so much better than the bland stuff. Interesting to see that America actually started with stout and gravitated towards to bland stuff because of the various factors in history you covered
I don't think America is really any different to any other country. Lager wasn't number one anywhere if you go back far enough, but it is now. Even in like Ireland Guinness is the most popular beer, but lager still makes up for over half of all beer sold. They are just different drinks for different purposes. But lager isn't very exciting and there's not that much you can do with, for better or for worse, it was already perfected 200 years ago in Plzen. Probably why smaller breweries lean towards other stuff. I don't drink much lager either, but if I'm just thirsty for "a beer" I'm having Urquell if it's available nine times out of ten.
Ha its the complete opposite for me now. When i started drinking (even before 21 lol) I was into Stouts, starting from the classic Guinness and moving on. I loved stouts into my 20s and would try every kind of stout and porter. But now that Im 30 i actually went to drinking light lagers more mainly due to lower calories and being able to drink longer. I still love a nice Guinness or even a nice German Lager dont get me wrong, but if I know it will be a whole day of drinking, Ill go towards something lighter like a Miller Lite even if the taste is mediocre.
As someone from the Pacific Northwest that enjoys a huge variety of regional craft beer (mostly from the Portland and Seattle metro areas) at nearly every grocery store, it’s always a culture shock to see only a few macro options when I travel to the Southern US or Mexico. British Columbia also has an awesome craft beer scene.
I'm from Oregon, born in the early 80s. I mention when I was born, because by the time I was old enough to drink, the idea of *not* having access to hundreds of different local craft beers was completely alien to me. Other states are catching up, but Oregon really is a beer drinker's paradise.
Idk man. This damn state seems to brew 90% IPAs...
Loved this video! The quality of your videos is off the charts!
thank ya!
At 13:39 you show a map from, I'd guess mid-20th century, showing the majority heritages in the US states, I can't find it in your sources? Thanks for the video. It's light pilsners for me... Modelo Especial is pretty good, but expensive. Coors Banquet and Miller High Life is what I prefer.
sorry i missed that on the links! www.davidrumsey.com/luna/servlet/detail/RUMSEY~8~1~342601~90110851:A-Nation-of-Immigrants-?sort=Pub_List_No_InitialSort%2CPub_Date%2CPub_List_No%2CSeries_No&qvq=q:a%20nation%20of%20immigrants;sort:Pub_List_No_InitialSort%2CPub_Date%2CPub_List_No%2CSeries_No;lc:RUMSEY~8~1&mi=0&trs=4
I really enjoyed this video! As an middle aged, avid craft beer drinker, I oddly had no recollection that craft brewers could not sell their own beer up until 1980. It's probably wasn't drinking beer back then. And when I heard a shout out to Utica Club (I lived in Utica, New York for many years), I knew this was a video well done. Thank you!
Nothing goes better with NC barbecue than a nice Red Oak lager
As a craft beer enthusiast, I really enjoyed this video! How about a video on my second passion that may have experienced a similar path: coffee?
Pizza. It will give you an excuse to visit Wichita KS and visit the first Pizza Hut.
Loved the video. I live in Australia, and the large variety of beer-drinking cultures means a huge variety of beers from all over. Our craft brew scene is now going off. It's a nice time.
I dont drink anymore but i love maps and history
I don't map anymore but I love drinking and history.
Me neither brother. Keep it up!
Congrat! Keep it up!
@@lephtovermeetI don’t history anymore but I love maps and drink
First time here. This was really good. A lot of hard work going on here.
6:43 “Pilsners don’t have to be blander than lagers.”
But Pilsner are lagers.
Pilsner are a type of lager. By the comment he meant pilsner don't have to be blander than other lagers.
@ he probably should have said Pilsners don’t have to be blander than OTHER lagers.
Another banger video. Keep up the great work!
Only old if you're digging the West Coast IPAs vs the New England Hazy craze (which is honestly past its peak)! A deep dive into NA beers would be cool though - I've read a bit about it and it sounds more like rigorous science than brewing - and some of them are actually pretty tasty!
East coast hazy is just west coast hazy with burnt maltrd grains added. I am glad the west coast race to 10% is done, but west coast hazy fruity hops IPAs are where it is at now.
I recently took a trip down from.new england down the west side the Appalachians. Fruity hazy like the west coast has been pushing is the getting popular. The New England style is tailing off, and I saw almost no old school west coast tripple ipa. I got to talk with a few brewers on the way down and they were all excited for specialty hops.
Hazy IPAs are a plague on the local brewery scene up here.
My favorite kind of beer, aside from cold and free, is a citrus wheat. I hated wheat beer up until I got stationed in Germany, where I very quickly learned to love it.
3:25 wow, what a pour
I was just gonna say
Enjoyed the video and good timing as I am currently taking a geography of beer course at my university.
I think one of the bigger reasons why Modelo is so popular now is because of the backlash against Bud Light, not necessarily because of how it tastes
true. - a whole nother story there...
Also latinos make up much larger group in US than before.
Be a REAL American! Drink Mexican beer! I'll never understand some of this world.
Modelo taste way, way better.
It sped up the process. Modelo was forecast to overtake Bud light by mid 20s. The backlash just accelerated the transition. Most people drink Bud light because that's all they've ever had and it's cheap. Taste something with more flavor and you realize how bland it really is
Never drank beer (I just drink Bourbon and Rum on occasion) before, but this is the perfect length to go on my "UA-cam Docs for Shower time" playlist. I'll need to see if youve got any 40 minute vids for my driving playlist
"IPA, the best type of beer."
Imma stop you right there...
Nah. You'll figure it out eventually. When you stop making yourself feel pain to feel something.
not wrong
@@PhilEdwardsInc The fact that it's used to described a lazy, mediocre beer is still only the second-worst thing about the initialism "IPA".
Hello from Tillamook, Oregon and Pelican Brewery. 🍻
can you do one on soda?
oh that's a good idea!
@@PhilEdwardsInc and make sure to explain the pop, soda, (soda pop) & coke regional names.
All those great craft beers and we still can't come close to making a great macro lager on par with Germany
American marco producers aren't trying to make a great lager, but they are doing a good job of making profitable lagers.
I lived in China teaching English after I finished my undergraduate degree in 2013. It was myself and a similar aged guy from the Czech Republic who worked at this one school. I remember telling him how amazing American beer is because of all the craft breweries and the sheer variety we have outside of Bud and Miller. He genuinely wouldn’t believe me and thought all we had was Bud Lite. He went on and on about how Pilsner started in his country and how they knew beer better than anyone.
Fast forward to us being able to import a few beers from the US around Christmas and he fell in love with American beer 😂 I totally understand the misconception but once he was able to try some locally sourced beers from my state (GA) it blew him away. American Beer 🦅
you are doing good work!! 🦅🦅🦅
I just got back from China, and was honestly blown away by how good the local brews have become since the 2000's. It's not just Tsingtao any more.
Shenzhen is having it's 10th annual craft beer festival in November. For at least 7 of those years they have only had Chinese craft beer and it's an amazing festival! There's a lot of craft beer in China now!
Hey Phil, I just went to the City Museum in St. Louis and it made me wonder the history of children's museums. You see them in just about every city but they all seem to have unique ( and frankly quite wacky) architecture. Anywho, great video as always!
7:45 So if you're suffering from sleeplessness you want to be stimulated? I think that's why you're having trouble sleeping...
Related - I have an old coffee ad from a newspaper I got at a thrift store (looks like it came out of a TGIFridays or similar, was clearly screwed to the wall through the frame). It literally tells you drinking coffee will help you sleep in addition to many other "benefits".
I was about to leave when you said IPA is the best beer but you saved yourself with stout at 2. Bavarian Märzens are #1, I’m partial to spaten and Paulaner mainly because it’s hard to find many others here
My son played collegiate volleyball with a man from the Czech Republic. At a national championship tournament they did what college players always do, sent out for pizza and beer. The man from the Czech Republic was given a red plastic cup with an American light beer. After taking a sip he asked what it was. He was told it was beer. His response was "this is not beer!" I would agree. Give me a porter or stout any day. Fortunately we have some incredible micro and local breweries here in Michigan.
@hellmuthschreefel9392
I don’t think Czechs drink that much stouts or porters.
Thank you. My father worked at Pabst in Peoria Illinois as a lab tech. He was able to retire from the company who bought Pabst out when they left in the 80s. All of my grandparents were born in Mexico and settled in northern Illinois. I was born in Peoria and attended Bradley University, then worked and retired from Caterpillar. When I was working, I traveled extensively and realized US beer tastes like water. To have Modelo as #1 beer now is a completed circle of life.
I grew up in Peoria (b. 1971), and my memory was that when the brewery closed, everyone in Peoria punished Pabst by completely shunning them. I got older, moved away, and remember seeing Pabst for the first time on store shelves and offered in restaurants. It had only disappeared in Peoria, it turned out!
Coming from a German from Stuttgart who moved to Oregon, who has also lived in Eugene and Portland, thank you. I felt seen.
Are you as heartbroken as I am at how badly the beer selections at supermarkets in Oregon have declined since 2005? For me, as a young person who had grown up in Eugene drinking Pabst and Old Milwaukee, seeing the expansion of craft beer was like getting an X-Box, a new bike, a BB gun and a kiss from a pretty girl. And then the rug was pulled out from under me and now the only thing on store shelves is 100 IPAs and one stout.
Thank God for Black Butte porter, or else I'd be forced to drink tap water.
@@TestUser-cf4wj I'm a huge Hefeweizen enjoyer so I'm little more spoiled with selection. Tangerine Wheat is one of my favorites
As an Argentinean craft beer snob, this was fascinating! Keep up with the great work Mr Phil! hahaha!
Czech Republic 🔥🔥🔥🔥🔥🔥
Krteček gang rise up 🥃🥃🥃
Phil your stories never disappoint, your talents and creativity are refreshing in all the UA-cam 💩 poop.
Now I want Phil to make a video about actual YTPs lol
@@sesboks phil if you read this ytp for 2025
Phil have that map printed up as merch so all the maps need to be murch...
I really tried to come in with an open mind but 1:27 in and it’s already cooked. IPA the best type of beer? Come on. I’m still hopeful for the rest of the video tho.
🍺< free non ipa beer for you as penance
Bro looks like a ipa drinker
I think a great knowledge dive would be to look at who owns those top brands you listed including Modelo. Kind of mind blowing when you dive into it
"an IPA, the best type of beer."
Okay, I'm out.
i have to be honest about my weaknesses
Wow! Great story and well presented
IPA is the worst kind of beer, sorry to break the news.
You're thinking of Sours.
@@gobblox38 That may be true... but I've yet to go to a bar where 80% of the taps are sours. Unfortunately, the same can't be said for IPAs.
IPAs are like crabgrass... in both taste and invasive sprawing growth.
@@eddiemalvin oh I agree that many bars have too many IPAs on tap. I like an occasional IPA, but not all the time.
Great content as always.
Just one point in need of correction @2:02: darkness and lighness has nothing to do with whether something is an ale or a lager; ale yeasts are typically Saccharomyces cerevisiae, while lager yeast is Saccharomyces pastorianus. There are PLENTY of lagers as dark as porter, such as a Schwarzbier, or many bocks, which are lagers, and there are very pale ales. Darkness is a function of how much the malt is roasted.
"lagers as dark as porter"
We can confuse the matter by talking about Baltic Porters, which are traditionally lagers, but most people think are ales.
I really wish there was a cite for that newspaper ad. I’ve been doing a lot of Minneapolis historical research lately, and I would love to nail down which of two possible establishments at that address it could have been.
ack! email me philedwardsinc@gmail.com
Great stuff! from a geography Ph.D. and a craft beer geek!--and resident of Washington state, one of the craft beer epicenters. Back in the late 1980s when the movement was taking off I made a point of going to every new brewpub. This trend continued into the 1990s when I traveled more frequently. But the curve of new breweries soon overtook the curve of travel--not to mention the need to be moderate. What was once a bucket list (or is that mug list?) to visit every brewpub became impossible--there are some 6,000 of them now. I still like to do a lot of road trips so now the strategy is -- make sure there is a brewpub near my evening's lodging. Pretty easy to do anywhere.
11:28 - You've encapsulated in one line what is /what could be the death knell of many craft breweries.
It's only the case when regulation is specifically tailored to concentrate power into the hands of a few big breweries. Normal regulation is there for safety and quality purposes - Germany very tightly regulates its beer production, but it still has over 1300 breweries in the country.
@@ValleysOfRain Interesting - I said nothing about regulations, nor was I implying anything about regulations.
Just came from the Great American Beer Festival in Denver.
Utica Club mentioned! First beer sold after prohibition! Worked there for 13 years!
Fuck yeah, Story Blocks!! Thanks for supporting Phil Edwards!!
Mansplained?
Thank you for including us!
this is the inherent risk of the Mapsplained name, but i can't help it
@@PhilEdwardsInc No dude, I needed this. I feel at home being mansplained.
Man to man. To me this is simple and delicate. Drinkable.
I’d love to see Football Map-splained it mostly seems to come from England but changes so much everywhere it goes from Rugby School to the American and Australian versions.
This was a great video man. Would love to help you with a follow up too. I grew up in Michigan and loved craft beer (shout out to your founders beer). I moved to California and started homebrewing beer and mead. I would say mead is starting to really gain popularity which is neat!
Perfect time for beer cheese, pretzels and beer. Great video as always.
Hey, Phil. We love you
Modelo is top by sales, but what about hearts and minds? That has to count for something. Nice piece. You gained a subscriber!
I've been a home( craft) Brewer for over twenty years.
Well worth the effort.
And YES. Im a " Beer Snob"
Finally got around to clearing out my homebrewing gear because there have been so many good craft beers on the market over the past few years that it became unnecessary (and was just taking up space).
A good intro to a complex and ever-evolving topic.
Favorite beer 1906 from Galicia Spain, that beer honestly hits the spot. Not too heavy not too light, but someone managed to hit the taste buds.
Would love a beer video on Belgian styles
Homebrew is one of those hobbies that's just not getting old. I started in ~2002, still have a 3 keg system in my dining room today. So very glad I made a friend who opened my eyes to all the different beers available in the mid-late 90's because I *hated* BMC (still do). My personal highlights are brewing on the Navajo reservation (dry, illegal), brewing for a wedding reception and doing a beer tour of Bavaria (they trying to replicate at home).
Wish the same opportunities were afforded to distilling, let us make our own at home without breaking federal law....
Nothing beats a nice, freshly draught Pilsener on a summer day!
Loving the mapsplained series
I almost never drink beers and always give preference for either seltzers or ciders
But I'm always down to learn about new topics
Thanks for making this video!
good information. but why do you say that more drinkable beer is bad? I like lagers, darks, bochs, weisbeer, pilsners, ales, ambers, but I find IPA to be far too bitter.
Awesome vid! Thanks!
I'm glad you started with Oregon. It's still home of the finest microbreweries in the country. I lived in Hood River, Oregon and that tiny town there are about five microbreweries. The beer scene in Oregon and Washinton are awesome.
IPA _was_ the hipster beer 10-15 years ago. That isn't just an American thing, but that's definitely where it seems IPA got the biggest hype.
Wow, that was amazing, as always. I'd do myself harm thinking of a FAVORITE beer. That said, there is a brewery basically under an underpass on the border of Los Angeles and Glendale called "Brewyard" that makes incredible asian-influenced ales and lagers. They use ingredients like ube, pandan, and "mochi" sticky rice to create distinct flavors I've only found there. Ah too, I am desperately happy the yogurt mogul has bought Anchor Brewery, to bring back its iconic STEAM beer, after Sapporo pulled the plug and closed up shop. There's nothing like a swell California Common.
Mochi beer! that's sick.
Also anxioiusly awaiting the return of Anchor - and I spit on Sapporo.
@@ArtamStudio For Anchor's sake, 'twas Supporo's mistake, that led the Steam to bust. Yet hold your spittle, sire, despite your fire, and boycott if you must! ~ Beerano De Beergerac
I am fortunate to have family living close to both Schell's Brewery in New Ulm, MN and close to New Glarus Brewing Co in New Glarus, WI! Love them both!
i have spotted cow in the fridge!