This year the
Brewers Association celebrated ten years of presenting
SAVOR: An American Craft Beer & Food Experience. And has we all know the craft beer landscape has changed dramatically during those years. According to the Brewers Association at year end 2007 there were 1,449 operating breweries in the United States with 1,406 being craft breweries and accounting for $5.74 billion in sales. Ten years later at the end of 2016 the total number of breweries escalated to 5,301 in which 5,234 were craft and $23.5 billion in sales. And as we know, that number increased during 2017 with multiple craft breweries opening weekly. This growth was no doubted fueled by legislative changes at the national and state levels; using Virginia as an example, the number of craft breweries skyrocketed when the state finally allowed breweries to serve beer in pints without having to also serve food.
The 2017 event featured 172 craft beers from 86 craft breweries as opposed to the 2008 event which hosted 48 breweries pouring 96 craft beers. The inaugural event was was most likely concentrated with Pale Ales, English Porters, and a few West Coast IPAs, but over the next ten years transitioned to heavier IPAs, barrel programs, and sours. Whereas the latest event was heavy on the IPAs and sours, session styles re-surged with low ABV Pilseners, Kölsch, and Gose. Now I will come off as a hypocrite because I spent half the night targeting the sours and barrel aged beers, with both
Crux Fermentation Project (Sour Golden Ale & Better Off Red) and
D9 Brewing Company (
Defying Gravity Series, 1st Edition - Cape Canaveral &
Wild Things Series, 1st Edition - Pearedox ) each proving my favorite beers of the evening. And the
Union Craft Brewing Older Pro with Blueberry (Fruited Wood-Aged Sour Beer) and the
Schlafly Bottleworks Gooseberry Gose were excellent.
Yet I was excited that more breweries were pouring traditional ales and lagers that I feel as a beer culture we are losing focus. Seattle's
Reuben's Brews poured a traditional
Gose, no extra flavors, just lactobacillus, salt, and coriander. It was fantastic. Did you know that
Stevens Point Brewery is the nation's 5th oldest brewery? They've been brewing continuously for 160 years, specifically their flagship Point Special Lager. They also produce the
Point S.P.A. (Session Pale Ale) which is my new bicycle beer if I can find it.
Summit Brewing Company out of St. Paul, MN has been brewing since 1986 making them the 30th oldest brewery. They were pouring their flagship
Summit Extra Pale Ale as well as the
Summit Keller Pils. The later is nails the style, with North Dakota two-row Moravian 37 barley and Saaz hops from the Czech Republic. An awesome Bohemian Pilsener. Complementing that on the German Pilsener side was the
Half Acre Beer Company Pony Pilsener.
Sadly, during my four hours at the event, I seemed to only have tasted through one third of the beers as well as missed the entire upper level of oysters and cheese. Yet, SAVOR was still a remarkable event I I look forward to popping open the collaboration beer:
SAVOR X, a Baltic porter brewed with hops and cocoa husks, courtesy of
Hardywood Park Craft Brewery and
New Belgium Brewing Company. Cheers.
