New Haven Craft Beer Week Pamphlet

INTRODUCTION 3HOLEINTHEWALLGANG 5

EVALUATINGBEER 8

BEERSTYLES 9

MAPS 18

EVENTSCALENDAR 20

NOTES 27

HOTELS/TAXISERVICE 34

ADDITIONALRESOURCES 36

Welcome To New Haven

Craft BeerWeek

Craft Beer is beer created by small independent companies who are passionate, creative, and fearless. They make beers that favor quality

over mass appeal. Craft Brewers use high quality ingredients to enhance the flavor of their beer, rather than using cheap alternatives.

Beer is one of the oldest beverages on the planet and its culture and heritage is rich with tradition. The Craft Beer movement is a return to

hand crafted flavorful beer and it is more readily available than ever before. The community that supports the Craft Beer movement is a diverse group of people who are passionate about what they drink while supporting independent companies who work hard to bring

superior beers to your glass.

Here in the greater New Haven area, we have a collaborative community made up of Restaurateurs and Brewers who want to share their passion of Craft Beer and continue its tradition while promoting truly unique American products. Our purpose is not to compete with

one another, but to collectively put forth a week celebrating our community, and to make these incredible craft beers available to you

Cheers!BRU Room at Bar, The Cask Republic, Delaney’s Tap Room, Dive Bar, Mikro Beer Bar, New England Brewing Company,

and Prime 16 Tap House + Burgers

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ABOUTOURCHARITY:

The Hole in the Wall Gang Camp, in collaboration with its associated camps in the United States and abroad, provides children with cancer and other serious illnesses and conditions a camping experience of the highest quality, while extending year-round support to their families and health care providers. Through Camp programs, on-going outreach to hospitals and clinics, and other services for children, families and caregivers, the Camp will serve more than 17,500 children in 2011. All of services are provided free of charge. It is through the generosity of many friends that the programs of The Hole in the Wall Gang Camp are made possible. For questions concerning fundraising, making a gift, providing grant monies, planned giving program, media and public relations and other areas

The Hole in the Wall Gang Fund 555 Long Wharf Drive New Haven, CT 06511 Tel: (203) 772-0522 Fax: (203) 782-1725 E-mail: [email protected] Web: http://www.holeinthewallgang.org

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BluePointBrewing.com • 161 River Ave., Patchogue, NYTastings: Thursday/Friday 3-7pm • Saturday 12-7pm

Proud to bepoured at thegreat venuesof New Haven'sFirst AnnualCraft Beer Week.

Here’s to many more!

Cheers!

TOASTED LAGER:JUDGED BESTIN THE WORLD

BluePointBrewing.com • 161 River Ave., Patchogue, NYTastings: Thursday/Friday 3-7pm • Saturday 12-7pm

Proud to bepoured at thegreat venuesof New Haven'sFirst AnnualCraft Beer Week.

Here’s to many more!

Cheers!

TOASTED LAGER:JUDGED BESTIN THE WORLD

EvaluatingYourBeer:A5StepProgramAppearance - Note the beer’s color, carbonation, head and its retention. Is it clear or cloudy? Does it look lackluster and dull or alive and inviting?

Smell - Bring the beer to your nose. Note the beer’s aromatic qualities. Malts: sweet, roasty, smoky, toasty, chocolaty, nutty, caramelly, biscuity? Hops: dank / resiny, herbal, perfumy, spicy, leafy, grassy, floral, piney, citrusy? Yeast will also cre-ate aromas. You might get fruity or flowery aromas (esters) from ales and very clean aromas from lagers, which will allow the malt and hop subtleties to pull through.

Taste - Take a deep sip of the beer. Note any flavors, or interpretations of flavors, that you might discover. The descriptions will be similar to what you smell. Is the beer built-well? Is there a balance between the ingredients? Was the beer brewed with a specific dominance of character in mind? How does it fit the style?

Mouthfeel - Take another sip and let it wander. Note how the beer feels on the palate and its body. Light, heavy, chewy, thin / watery, smooth or coarse? Was the beer flat, over-carbonated?

Overall- Your overall impression of the beer.

Taken from www.beeradvocate.com RESPECT BEER

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BeerStyles

®

Love Beer. Love New Haven. Harpoon.

Boston, MA Windsor, VT

AbbeyDubbelDark amber to brown in color and usually have a large head that lasts. Complex flavor consists of sweet malts which can have a chocolate, roasted, nutty taste. Dark fruit flavors such as raisin, date, or plum are usually present and sometimes this is accompanied by a spicy presence. Hop flavor is usually not noticeable, but yeast flavor is. Finish tends to be dry with a little warming. ABV between 6-8.5% IBUs 15-25.

AbbeyTripelYellow to deep golden in color, and often highly carbonated- almost like a champagne. Complex flavor consisting of Belgian yeast, citrus fruits, candi sugar,

spices, malt, hops, and alcohol tastes. Malts are much more subdued than Dubbels, the yeast is even more prevalent, and the hops are moderately increased. Finish is dry. ABV 7-10%, IBUs 25-40.

Abt/QuadrupelTrappist beers of great strength and bold flavors. Strong, rich malt flavors with very low hop content and flavor. Alcohol presence is very noticeable and ABV is usually over 10%.

Altbiera dark, top-fermented beer fromDusseldorf, Germany. Alt refers to the old brewing style(top fermenting yeast and dark malt). Altbiers are conditioned for a longer than normal period of time, dark,

copper colored, brewed with dark malts and well-hopped.

AmberAleAmber to coppery-brown in color and usually clear. Malts may be sweet, often with caramel flavor. Malts and hops well balanced. Similar to American Pale Ales with more body, more caramel richness, and balance leaning more towards malt than hops. Sometimes called Red Ales. ABV 4.5% - 6% IBUs between 25-40.

AmericanPaleAlePale golden to deep amber in color. Mod-erate to high hop flavor, often showing citrusy American hop character. Low to medium-high clean malt character (not sweet) which may be bready, toasty, biscuity. Moderate to high hop bitterness with a medium to dry finish. Carbonation is usually on the high end. A derivative of English pale ales, however the use of local ingredients (American hops) makes a big difference in flavor. ABV between 4.5%-6% and IBUs typically 30-45+.

AmericanStrongAleMedium to dark in color with heavy malt and hops presence. Alcohol warming com-mon. ABV over 7%.

AmericanWheatThe American version of a German He-feweizen. Pale yellow to gold, although there are some dark versions out there. Usually unfiltered. They typically use a hefty amount of wheat which gives a fairly strong wheat flavor. Low to moderate hop bitterness and hop flavor is typically on the low end, usually giving off a citrus flavor. Despite often having “Hefewei-zen” in their name, these beers lack the banana and clove flavors of a Hefeweizen and have much higher carbonation. Often served with a lemon wedge. ABV is typi-cally between 4-6.5 and IBUs between 15-30.

BarleywineLight amber to golden brown. Barley wines have strong and complex malt flavors ranging from bready and biscuity through nutty, deep toast, dark caramel, toffee, and/or molasses. Moderate to high malty sweetness and often complex alcohol flavors evident. Moderate to high fruitiness often with a dried-fruit character. Hop bitterness may range from just enough for balance to a firm presence, although American varieties are typically heavily loaded with hops. Often associ-ated with holidays and special occasions and good for aging like wine. ABV tends to be 8% or higher and IBUs between 35-70.

BelgianIPA Brewed with a variety of malts, Belgian yeast and American hops. ABV usually over 7% and IBUs over 50.

BelgianStrongAleAnywhere from yellow to dark brown (dark ale or golden ale). Blond versions tend to be similar to Tripels and have a fruity and spicy hop flavor. They tend to be paler, lighter and drier than Tripels, though. Dark versions are similar to Ab-bey Dubbels and are more malt oriented than the blonde versions. They tend to be sweet, often flavored with candi sugar, and have moderate hop flavor. ABV from 7.5-13%

BieredeGarde Artisinal farmhouse ales from northern France. Similar to Saisons, but sweeter and less sour or spicy. Often unfiltered, blond, amber or brown, with balance towards malts whose presence is usually high with toffee or caramel flavors. Hop presence is low to medium bitterness which can be spicy, with a dry finish. ABV is 5.5-8.5% and IBUs 20-30.

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Lambertville, NJ

BREWING COMPANY

Hand Crafted in:

www.riverhorse.com

BitterEnglish style of beer designed for drink-ability (a session beer). Clear light yellow to light copper in color, with medium to high bitterness, but tend to be low in hop flavor. Low to medium maltiness, sometimes with a little caramel flavor. Low carbonation with a dry finish. Low in alcohol, 3%-5%, Ibus around 25-35.

BlackIPAorCascadianDarkAle: char-acteristically dark or black appearance, due to use of roasted malts (Carafa malts). Common hops used are Cascade, Centen-nial, Simcoe and Amarillo which provide typical hop aroma of IPA style. Alcohol tends to be slightly higher than typical IPA, starting at 6.5%.

BlondeAle/GoldenAle: “Starter Ale” named for it’s closeness to a lager. Light yellow to deep gold in color. Overall flavor is

subdued by comparison to other ales, and usually has mild malt sweetness. Malts can also be biscuity or toasty. Low to medium hop bitterness, ABV between 4%-6% and IBUs between 15-25.

Bock: Lagers that are deep amber to dark brown in color and medium to full-bodied in flavor. The flavor is dominated by a rich maltiness. Munich and Vienna malts provide a caramel taste. Bocks have little to no hop presence and an above average alcohol content ranging from 6-7.5% ABV.

Bohemian/CzechPilsner: Light straw to golden in color and completely clear. Brewed with Saaz hops which are a large part of the pilsner flavor. Must have at least 28 IBUs in order to meet this classification. Crisp and refreshing, although they can be grassy (skunky). No fruit or ester flavors are found in this style. ABV 4-5.3%.

BrownAle: Dark amber to dark brown in color. Moderate to high malt character with flavors that can include caramel, chocolate, toffee, nuts, and biscuit. Malts tend to have moderate sweetness. Hop flavor can be very low to moderate and bitterness may be present. ABV varies between 3-6% and IBUs between 20-40.

CaliforniaSteamBeerA well-balanced light amber lager that has some characteristics of an ale such as mild fruitiness. Anchor Steam Brewing of San Francisco trademarked the term “Steam Beer” - all others are called a California Common.

ClassicGermanPilsner Very similar to Czech Pilsners, but they use German noble hops, tend to be drier, and more bitter. The flavor derived from the hops tends to be higher as well. ABV range is around 4.4-5.2%

Doppelbock Typically dark brown in color, although lighter versions have been made. Loaded with rich malt flavor and alcohol warming, and has very little hop flavor. Bitterness from hops is also typically low. ABV is usually very strong in the range of 7.5-12%. The names of these brews often end in “ator”.

DryStout/IrishStout Derived from the English porter style and is dark brown to jet black in color. Medium roasted malt character with a coffee finish, and often a bittersweet or unsweetened chocolate note. Medium to high hop bitterness with very little hop flavor. As the name suggests, this style has a very dry finish. The ABV is usually between 4-6% and the IBUs are 30-45.

Dunkel Dunkel means “dark” in German. Deep copper to dark brown in color, often having a red tint from

the Munich malts that are used. Malty throughout and usually moderately sweet with hints of caramel, chocolate, breadiness or nuts. Bitterness and hop flavor tend to be low. No fruity esters. Unfiltered versions of this style exist and they tend to be very bready, yeasty and earthy. Typical IBU range is 14-28 and ABV is around 4.5-5.6%.

DunkelWeizen Dunkel means “dark” and weizen means “wheat”. Unfiltered Bavarian wheat beer that is light copper to mahogany brown in color. Taste is malty, usually featuring banana and clove with an optional vanilla and/or bubblegum flavor. In addition, these beers have bready wheat flavor. Hop presence and bitterness are very low and usually exist for balance. Medium bodied with moderate to high carbonation. ABV 4.5-6% and IBUs between 10-18.

EisbockEisbocks are full-bodied lagers that are brewed by freezing off some of the water in a doppelbock and removing the ice which leaves a beer of stronger flavor and alcohol content. Deep copper to very dark brown in color and often have a ruby or red colored tinge. Flavor is mainly composed of strong malt and alcohol flavors. This usually amounts to a sweet caramel flavor. No flavor from hops, and hops add just enough bitter-ness to offset the malts slightly. Dark fruit (plum, prune and/or grape) esters usually exist. IBUs are generally around 25-35 and the ABV is typically 9-14%.

ExtraSpecialBitterAlso known as Extra Strong Bitter or Premium Bitter, usually referred to as ESB. Golden to deep copper in color and have low to moderate carbonation. Flavor is balanced toward hop flavor and bitterness, although malts should be present and can include carmel sweet-ness, nutty, or biscuity tastes. Medium

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to high fruit esthers. May have a moderate minerally/sulfury flavor. Medium-dry to dry finish. ABV ranges from 4-6.5% and IBUs 30-50.

FlemishSourAle Red to brown in color and little carbonation. Flavor is typically of dark fruits such as plum, cherry, black cherry, red currant, figs, dates, raisins, or prunes.

Hefeweizen Hefe means “with yeast” and weizen means “wheat”. Pale straw to dark gold in color. Cloudy because of the yeast and the high protein content of the wheat due to not being filtered. Banana and clove esters that come from special yeast. They can optionally have a vanilla and/or bubblegum flavor. These flavors are accompanied by a bready wheat taste and some pilsner malt. Hop taste and bitterness are very low. Medium bodied with high carbonation. Alcohol is usually between 4.5-6.2%, IBUs are usu-ally between 8 and 15.

IndiaPaleAle(IPA):Created during the 1790s after finding that regular English Pales would not keep on the long journey to India from Britain, this version is hoppier and higher in alcohol, a sturdier beer that will last a longer voyage. Color is from golden amber to light cop-per, usually with an orange tint. Malts are used to balance hops and may have a mild sweet flavor in some American varieties. In English versions(less bold), malts may have biscuity or toasty flavor. ABV rangest from 5-7.6%, and IBUs from 40-60.

Imperial/DoubleIPASlightly Darker than regular IPAs, usually amber to reddish copper in color. Domi-nant flavor comes from hops and LOTs of them which also provide high levels of bitterness. Double IPAs contain lots of malts to balance the hops, though balance is definitely towards the hops. ABV usu-

ally ranges from 7-12% with IBUs from 60 to well over 100.

IrishAleAmber to dark red-dish copper and usually have a deep red tint. Toasted malt flavor with medium sweet caramel flavor. Low to medium in hop flavor and bitterness due to poor hop growing conditions and expensive English tarrifs. Dry finish from roasted grains. ABV between 4-6.5% and IBUs from 17-28.

Kolsch From Cologne, Germany, this beer is pale to light gold in color with me-dium carbonation. Malt flavor is typically low and medium hop bitterness. Some subtle fruity flavors may be present and the finish is typically dry which makes the beer seem more bitter. ABV ranges from 4-6% and IBUs from 20-30.

Lambic/Gueuze Spontane-ously fermented with wild yeasts in the air; typically unfiltered. The most basic Lambic is called “Unblended” and will tend to have very earthy and sour flavors, with virtually no carbonation. Sourness can be decreased with ageing. Virtually no hop flavor or bitterness. After it has fermented, fruits can be added and their sugars fermented as well (fruit lambic). This adds fruit flavor to the Lambic while retaining its sour character. The most common are Peche (peach), Framboise (raspberries), Kriek (cherries), and Cassis (black currant). Gueuze is a blend of old and young Lambics. Like an unblended Lambic, Gueuze has an earthy and sour profile, however, it is highly carbonated and should be more complex in flavor. ABV is typically between 4-6% and IBUs should be less than 10.

Maibock Spring beer. Lighter in color than other Bocks, and the malt profile is more like that of a Pilsner than the car-melized malt flavor found in other Bock

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styles. Hops are more apparent than other Bocks and they have a moderately-high carbonation level. The finish will tend to be dry, possibly with some spices from the hops. Fruit flavors should not be present. The ABV is usually in the range of 5.5%-8% and IBUs are typically around 30.

Oktoberfest/Marzen Served during the festival season in the fall. Dark gold to orange/red in color. Dominated by a sweet malt flavor with medium hop bit-terness followed by a dry finish. This style does not have fruity esters and is smooth and rich. The ABV usually ranges from 4.5%-6.5%.

PaleLagerThis style is the most popular in the world and includes mass produced giants like Budweiser, Heineken, Carlsberg, Coors, Miller, etc. Light straw to medium yellow in color due to the use of cereals such as rice or corn as adjuncts. The flavor of this style should be mild or non-existent with very little (if any) in the way of hop bitterness/flavor or malt flavor, although sometimes they are all-malt.

Crisp, clean flavor with medium-high levels of artificial carbonation. These beers are designed to be refreshing with no fruit flavors. AVB 4%-6%.

Porter Predecessor to stout styles, originated in England: Is said to have been popular among porters, hence its name. Light brown to dark brown in color, often with a ruby tint. Flavor has a moderate roasted malt taste which usually includes bitter chocolate, but often has coffee or licorice flavors as well. Hop flavor is usually non-existant although some bittering is used for balance. Similar to a brown ale, but is thicker and has more of a roasted flavor. The ABV is usually in the 4-7% range and IBUs are 18-35.

RussianImperialStoutDark brown to jet black. These beers are very rich and complex. The flavors typically include roasted chocolate, cocoa, and/or coffee and can have hints of caramel and/or toasty flavors. Dark fruit flavors can range from non-existant to very strong. Hop flavor is usually moderate to high with high

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levels of hop bitterness. American versions tend to be more heavily hopped. Alcohol flavor and warming are usually present. The mouthfeel is usually very thick and creamy. The ABV ranges from 8-13+% and the IBUs from 50-100+.

Schwarzbier The name means “black beer” in German. Medium brown to almost black in color. Roasted malt flavors are apparent. Roasted malt flavor is not overpowering and never burnt. This flavor can be of bitter (not sweet) chocolate. Hop flavors are low to medium which can be evident in the finish, balancing the slight roasty flavor from the malts. In comparison to a Dunkel, this style is usually darker, drier, and has the previ-ously mentioned roasted malt flavor. IBUs usually fall in the range of 22-32 and ABV is between 4.4%-5.4%.

ScotchAle Also known as “Wee Heavy” and the strongest of Scottish ales, comparable to a barley wine. Light copper to dark brown in color, with rich, malty and often accented with a touch of peat-smoked whiskey malt. Additional flavors include nuts, plums, raisins. Hop presence is low (hard to grow hops in Scotland and they’d rather not buy them from England)and the balance is decidedly toward malts. ABV from 6.5-10% and IBUs are 15-35.

ScottishAle Deep amber to dark copper in color and have low to medium carbonation. Carmelization created during the long boil, with taste balanced toward malts which are not overly strong and fruit esthers may be present. Hop bitterness is usually low and hop flavor low to none. Peat flavor may be present which may taste earthy or smokey, but should not be overly smokey. Finish usually dry. ABV 2.5-6% and IBUs 15-30.

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Stout Generally dark brown to black in color. This category also serves as a catch-all for experimental stouts that don’t fit into other stout categories. Stouts tend to have a strong roasted malt flavor that often tastes of coffee, dark/bittersweet chocolate, and/or caramel. This flavor is sometimes slightly burnt tasting. Usually has low sweetness and higher bitterness. Hop flavor can run the gamut of low to high presences. Alcohol flavors are some-times present. ABV between 4.5-7.5% and IBUs between 35-75.

ViennaLager Amber red to cop-per in color. Flavor is composed of mild malt taste with some toasted (not roasted)

flavor from the Vienna malts. Dry finish with hop bitterness. This style usually has moderate carbonation and a slightly creamy mouthfeel. Bitterness is usually between 18-30 IBUs and ABV is 4.5%-5.7%.

Witbier Pale straw to light gold color and cloudy. The taste tends toward the sweet side with orange peel/orange citrus and spice (usually coriander) flavors. Other spices may be present. Hop presence and flavor is very low and the carbonation is high. These beers finish slightly dry and often a bit tart. Most of the beers in this style have an alcohol range of 4.5-6% with the majority being at 5%. The IBUs are typically 10-20.

Mikro

Hamden

West Haven

Dive Bar

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ON DRAFT SEPTEMBER 12TH-18TH

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BBEELLGGIIAANN TTOOWWEERR TTAAKKEEOOVVEERR GGEERRMMAANN TTOOWWEERR TTAAKKEEOOVVEERR

Vintage Beer Flight WE’RE RAIDING OUR CELLAR TO TAP SOME GREAT AGED BEER, INCLUDING:

SIERRA NEVADA’S 2009 EMPIRE STRIKES BLACK IMPERIAL STOUT SMUTTYNOSE 2007 BARLEYWINE

DOGFISH HEAD IMMORT ALE PENNICHUCK POZHARNIK

NEW ENGLAND 2009 IMPERIAL STOUT TROOPER

IPA Tour w/ Reps SATURDAY NIGHT, COME DOWN AND MEET REPS FROM DIFFERENT BREWERIES

AND TASTE OUR HUGE SELECTION OF IPAS

SSAATTUURRDDAAYY,, SSEEPPTTEEMMBBEERR 1177TTHH 22001111

BBOOUULLDDEERR BBEEEERR BBRRUUNNCCHH 44 CCOOUURRSSEESS,, PPAAIIRREEDD WWIITTHH 44 BBEEEERRSS

1111::0000AAMM $$4400 PPLLEEAASSEE BBUUYY YYOOUURR TTIICCKKEETTSS IINN AADDVVAANNCCEE

882 Whalley Ave. New Haven, CT 06515 203.397.5494

www.delaneystaproom.com

Westville

Delaney’s Restaurantand Taproom

BAR

Cask Republic

Prime 16

DowntownNew Haven

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New England Brewery

Woodbridge23

For the past four years, brewmaster Garrett Oliver has been working on a massive project. It’s the ultimate beer collaboration, but it’s not a beer. Published this September by Oxford University Press, it’s The Oxford Companion to Beer, the most comprehensive book on beer ever published, featuring 160 experts covering more than 1,100 subjects. It’s a momentous thing, so Garrett (Editor-in-Chief), Horst Dornbusch (Associate Editor, writer, scholar, man-about-town) and Thomas Kraus-Weyermann (writer and master maltster) hatched a plan. Together, they brewed our next Brewmaster’s Reserve beer, called The Companion. Thomas created special new floor malts for The Companion, which is brewed in an old style called “wheat wine”, a wheat-based equivalent to barley wine. The floor malts give this beer a juicy malt character of consid-erable depth, 55% malted wheat gives it a surprising lightness on the palate, while our house ale yeast lends a gentle fruitiness. The Oxford Companion to Beer will impart knowledge, while The Companion imparts conviviality. Maybe you really can have it all?

T H E C O M PA N I O N

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Celebrate Greater New Haven Craft Beer Week

with The Wine ThiefFeatured beers available at both locations

378 WHITNEY AVE.203.865.4845

FREE TASTINGS EVERY FRIDAY 5-8PM at:181 CROWN ST. DOWNTOWN

203.772.1944

Thanks for 12 years of voting us Best Wine Shop!

follow us on Check in

@the_wine_thief

2 0 0 0READERS’ POLLNEW HAVENTM

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Hotels Nearby…

New Haven Hotel 229 George Street New Haven, CT 06510 (203) 498-3100

Omni New Haven Hotel at Yale 155 Temple Street New Haven, CT 06510 (203) 772-6664

The Study at Yale Hotel 1157 Chapel Street New Haven, CT 06511 (203) 503-3900

La Quinta Inn & Suites New Haven 400 Sargent Dr New Haven, CT 06511 (203) 562-1111

Courtyard New Haven at Yale 30 Whalley Avenue New Haven, CT 06511 (203) 777-6221

Premiere Hotel & Suites 3 Long Wharf Drive New Haven, CT 06511 (800) 488-4771

Hotel Duncan 1151 Chapel Street New Haven, CT 06511 (203) 787-1273

Quality Inn East Haven 30 Frontage Road East Haven, CT 06512 (203) 469-5321

Quinnipiack Club 221 Church Street New Haven, CT 06510 (203) 562-3147

Taxi Services… Quick Taxi 99 Edgewood Avenue New Haven, CT 06511-4513

New Haven Yellow Taxi 148 Fitch Street New Haven, CT 06515-1321 (203) 777-7770

Ecuamex Taxi 165 Park St # 12 New Haven, CT 06511-4849 (203) 624-3333

New Haven Taxi Cab Company 135 Rimmon Road Woodbridge, Connecticut 06525 (203) 877-0000

City Wide Taxi 119 Rock Creek Road New Haven, CT 06515-1289 (203) 777-0007

Ecuamex Taxi 254 1/2 Grand Ave New Haven, CT 06513-3753 (203) 624-3333

Yellow Taxi 43 Terrace Street New Haven, CT 06512 (203) 777-7770

OnTime Limousine & Car service 756 Edgewood Avenue New Haven, CT 06515 (848) 333-1482

Taxi Lane 894 Dixwell Avenue Hamden, CT 06514 (203) 789-2125

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www.bjcp.org

www.beeradvocate.com

www.draftmag.com

www.cicerone.org

www.alestreetnews.com

www.beernews.org

www.allaboutbeer.com

www.craftbeer.com

www.brewersassociation.org

www.civilizationofbeer.com

Further Learning

Books to ReadTasting Beer: An Insider’s Guide to the World’s Greatest Drink by Randy Mosher The Brewmaster’s Table by Garrett OliverHe Said Beer, She Said Wine by Sam Calagione and Marnie OldThe Naked Pint: An Unadulterated Guide to Craft Beer by Chris-tina Perozzi and Hallie BeauneGood Beer Guide to New England By Andy CrouchBrewing Up a Business: Adventures in Beer from the Founder of Dogfish Head Craft Brewery by Sam Calagione

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New Haven Craft Beer Week Pamphlet

Documents

craft beer movement

passion of craft beer

mikro beer bar

hand crafted flavorful

craft brewers

wall gang camp

camp programs

beers color