Here are some interesting beer stories:
-- The Republican-Herald reports on the book Images of America D.G. Yuengling & Son, Inc. by Medina resident Dr. Robert Musson. He described to the newspaper his first visit to the brewery more than 30 years ago. “It was a year of gas shortages, and it was two months after Three Mile Island. It was in June 1979. We were on a family trip ... on our way to Philadelphia. The gift shop tours weren’t here at the time. We stopped in the office, and Mr. Yuengling, Dick’s dad, came down and gave us a personal tour of the whole plant,” he said. To read the full story, click here.
-- The Lima News reports on the growing beer selection at local bars and restaurants. Vino Bellissimo offers 36 beers on tap. “We wanted to increase the taps, and there are so many beers out there to offer,” co-owner Marc Reinicke says. “We wanted to expand on that. My wife said, ‘Let’s just make sure if someone’s going to outdo us, they really have to outdo us.” To read the full story, click here.
-- KSDK reports on a couple who created Brew Buckit, a claw game for beer. "So we just started talking about different ideas of what would be a little more fun than the usual stuffed animal," Laura Schwarz says. "And I just said, what if we did beer?" To watch a video, click here.
-- USA Today reports on a new California law that allows students who are 18 years old to taste beer and wine as part of wine-making or beer-making course. It's the so-called sip and spit law. To read the full story, click here.
-- The San Antonio News-Express offers up tips on aging beer. "The beers that best fit these criteria are sours, English barleywines and old ales, Belgian dubbles and quads, imperial stouts and certain American barleywines," author Markus Haas writes. To read the full story, click here.
-- The Columbian reports on the creativity behind beer and wine labels. "It's got to fit into the brand," designer Bryan Helfrich says. "A lot of times, they'll kick me labels of beers they haven't brewed yet, but they'll tell me about the flavors and ingredients they're using. A label is kind of like a piece of collateral, an image of the beer you keep with you after the beverage is gone." To read the full story, click here.