Although New Hampshire has slipped to the number-two spot nationally in beer sales, it's been a good year for the state's small brewers. New Hampshire Brewers Guild Kevin Bloom discussed these developments with Weekend Edition host Amanda Loder.
Lance Rice is a brewery historian, who for forty years has been becoming an expert on all things beerish. He plans to write a book about North American breweries and their history, based partially on the trip he hopes to take with his nephew, Aaron. The kicker in all this is that Lance has autism.
We don’t often hear about seafood in our beer but it’s actually not new. Oyster stout was the traditional seafood beer in the 18th century when regular stouts were accompanied by oysters in local taverns and pubs. Later, oysters were incorporated into the brewing process which was first documented in the 1930s. That’s what we call “oyster stout” today. It fell out of fashion for a few decades but as craft beers become increasingly popular in New England, several brands are coming out with their own take. Harpoon did an oyster stout a few years ago and, last year, Dogfish Head made a very bitter chocolate lobster beer.