this story for All About Beer, I take a look at some breweries’ most rare beers. No, not the kind that enjoy a super limited release and wind up being traded as “whale bait” on trading sites, but the ones that are readily available provided you solely drink it fresh at the source. These aren’t the one-off rare iteration beers but, quite often, the recipes no longer in favor for a wider audience but the brand’s diehard fans would have a conniption if no longer brewed.
Beer magazines are really good at making sure that they cover more than just beer; they shine a spotlight on the men and women who actually make it. Y’know, the hands in the whole “hand-crafted” thing. I got to do a li’l spotlighting of my own on Allagash’s Jason Perkins (who makes some of my favorite sour cherry beers) in Portland, ME, Duck Rabbit’s Paul Philippon (who keeps the light shining on dark beers) in Farmville, NC, & Carton’s Pete Dickson (who, sorry, prefers to be out of the spotlight) in Atlantic Highlands
To kick off 2011 in All About Beer (Vol. 32, Iss. 1) I looked at how beers today are conceived quite differently than when beer itself was still being created. Many generations and scientific breakthroughs later, some brewers strive to recreate traditional styles while others run shrieking from them. Authenticity versus innovation (or authenticity plus innovation) are factors allowing so deep a field of brewers to give birth to new beers.