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Just when a semi-normal life seemed within reach following the restrictions brought on by the COVID-19 pandemic, Russia invaded Ukraine and added an entire, glowing asterisk to our definition of “new normal.”

The invasion has created supply chain issues on top of those lingering from the pandemic, as well as questions about the stability of the post-Cold War international order, and, if that were not enough, worsened inflation. And all of that is naming just a few of the problems that nations around the world are encountering. The full ramifications of Russia’s actions will take years to resolve and fully understand.

The Beer Connoisseur readers may be additionally pained to know that Russia’s war in Ukraine could jack up the price of your favorite beer. The downstream effects of the war have not been fully felt by the world economy and the longer the war goes on, the greater the chances are that it will make pints and six-packs more expensive.

There seems to be some confusion regarding the use of the terms “on-premise” and “on-premises” when it comes to the retail alcohol industry (and for our purposes the beer industry). This story exists solely to help people understand their correct usage.

The word “premise” according to Merriam-Webster is a “proposition antecedently supposed or proved as a basis of argument or inference,” or “something assumed or taken for granted.” However, in common usage, the word premise is most often associated with books, films or television shows.

A book, film or TV show’s premise can usually be summed up in a single sentence and can be synonymous with a logline. Thus, a narrative premise can be defined as “the initial state of affairs that drives the plot.”

Now what does all this lexicology have to do with selling beer? That’s the rub: it has become commonplace within the beer industry for institutions and professionals, even fellow journalists, to refer to beer that is consumed on location where it is sold such as brewery taprooms, brewpubs, restaurants and bars as “on-premise.”

However, as you can see above, the definition of premise does not match that term when referring to beer consumed at those locations.

The term that people are looking for is “on-premises.”

In recent years, Ready to Drink (RTD) craft cocktails have shown up with more frequency on store shelves alongside canned beer and wine. The majority of canned drinks follow the recipes of classic cocktails such as Moscow Mules, Gin & Tonics or Old Fashioneds. Recently, there has been an increase of innovative RTD concoctions such as infusing citrus and other fruit juices with alcohol, along with hard seltzer, hard cider and hard kombucha.

The primary appeal of these RTD cocktails is convenience, as consumers can enjoy their favorite cocktails while traveling without having to transport all the required bar equipment and materials needed to make these drinks. Also, given the majority of RTD cocktails come in cans, they can be consumed in places that do not permit glass bottles such as boating excursions, campgrounds and festivals.

Most Chileans live within the towering, dry Andes Mountains and the Chilean Coastal range. In this valley, large swaths of land are dedicated to vineyards and agriculture. Highways crisscross the barren agricultural landscape, connecting two major cities with the rest of the country.

 Here, in the heart of one of South America’s hotspots for wine, Chile’s urban beer trail is emerging. Within it, craft beer is entering a new phase of creativity and popularity in the country. Spurred by adventurous brewers, this region is garnering more attention from beer fanatics than ever before. Quality, creativity and innovation remain at its core. Although this is wine country, craft beer has been gaining territory.

Beer’s history in Chile goes back to Chicha, an Andean corn beer. After colonization, Chicha loosely meant any alcoholic beverage made from fruit or corn. After Chile gained its independence from Spain, waves of European immigrants settled and brought their love of beer with them. The local Chicha couldn’t satisfy their cravings for the Ales and Lagers or their home countries and through desperation and innovation, two hotspots for brewing emerged: The Patagonian city of Valdivia and the Central Chilean port city of Valparaiso.

Thousands of years ago, human history popped the lid off of one of the greatest discoveries––beer. But despite its ancient origins, the tidy categorization of beer styles is a fairly modern concept. Now, with the rapid expansion of the craft beer industry, the guidelines of what makes a specific style can get hazy––both literally and figuratively.

Ready for a Beercation? Whether for a few days or a lengthy adventure, it’s time to taste what’s brewing. Try these tips to help you plan and achieve your best Beercation.

The Best Beercations Seek Enriching Experiences

The best vacations are not only about relaxing and having fun, but also about creating memorable, enriching experiences. At their finest, these experiences can bring new adventures, friendships, cultural growth or even lifestyle changes. The best beercations leverage beer travels to discover or create these experiences.

Beer and brewing are typically interwoven with a region’s history, geography, industry, economy, cuisine and social fabric. Hence, a beercation can provide unique travel opportunities and rewards.

We saddled up with the masterminds behind the highest rated brews and asked them about the inspiration behind the recipes. Follow the links below to the individual Q & A's, or you may access Q & A's from all editions here.

May/June 2022, Issue 60

Former Seedstock Head Brewer Jason Abbott Talks Seedstock Baltic Porter

Judging Process
Our reviews are conducted in a single-blind tasting format. This method provides the best opportunity to rely on facts and to avoid favoritism, insuring a level playing field for all brewers. It serves both the industry and the consumer to have unbiased and objective scores from qualified experts. To best implement this approach, the Judges Review is open to those with established experience as a Master Cicerone® from the Cicerone® Certification Program or as a judge that has accomplished the rank of National or higher from the Beer Judge Certification Program. In the single-blind tasting format, judges are presented with a chilled, properly poured beer and given its style category. Scoring is then done on the following basis using a 100-point scale:

Score Breakdown:
100 to 96: World Class – You need this beer in your life.
95 to 91: Exceptional – Don’t hesitate.
90 to 86: Very Good – A brew to savor.
85 to 75: Average – Somewhat unimpressive.
74 and below: Not Recommended – Just walk away.

World Class (100 to 96)

There is always something newsworthy taking place in the beer industry. That's why we dedicate Monday of each week to publishing the top stories from the previous week in our Industry News e-newsletter. Here you'll find a compilation of all the news we've covered since the last issue, with links to the full stories.

Industry & People

21st Amendment Brewery Now Distributing in Wisconsin