Also this week, the Sapporo and Stone breweries love affair, upcoming beer events and Quick Sips of 'imported' local lagers
The recipe for my beer, Pete’s Wicked Pale Ale, was simple: Take 30 kilos of Rahr pale ale malt. Add three kilos of Carared malt. Pour in a vial of yeast. Ditto, bags of Cascade and Centennial hop pellets. Stir well with the can-do spirit and crack brewing chops of Guilherme Hoffman. “It’s just chemistry,” said Hoffman, Novo Brazil’s brewmaster, trying to soothe my mid-brew jitters. “You can do anything you want — there’s no can’t.
Both Stone and Sapporo beers have defied the current trend of falling beer sales, with each line growing more than 13 percent in 2023. This year, the company expects to brew 700,000 barrels — those are 31-gallon barrels — evenly split between Sapporo and Stone beers. The guests touring the Escondido plant included retired co-founder Steve Wagner. He took in the twin hangar-like brewing and packaging buildings, humming with the non-stop bustle of the nation’s 12th largest brewery.
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