BOULDER, CO—Vying for attention in the international arena, 23 American craft breweries, all members of the Brewers Association’s Export Development Program, won 36 awards in 22 different categories at European Beer Star, one of the most respected and recognized beer competitions in the world. The honorees were announced on September 18 at drinktec in Munich, Germany.

The competition is limited to 51 judging categories with consideration given to types of beer which have their origins in Europe. Over 1,500 beers from 40 different countries were evaluated by 102 beer and brewery expert judges. Gold, silver and bronze medals are awarded in every category and given for authentic, distinctive beers of impressive taste and quality that best fulfill the criteria of the particular style.

American craft breweries that received gold medal honors included:

“At Deschutes Brewery, we have been participating in the European Beer Star competition for several years, with success.  When we began our brewery, over 25 years ago, our model was a European one where American beer would return to its roots in Britain and continental Europe.  To be able to compete successfully in such a prestigious event as the European Beer Star is validation that our efforts have been worth it,” said Gary Fish, president, Deschutes Brewery. “Our efforts to export beer to Europe are still in their infancy.  However, we know, through the European Beer Star and the Brewers Association Export Development program, our opportunities for success are far greater than if we attempted to develop a new market, sophisticated in beer, on our own it would be incredibly difficult.”

“What an amazing honor to receive our fourth European Beer Star Award for our Left Hand Milk Stout,” said Eric Wallace, president, Left Hand Brewing Company. “We are incredibly proud to produce such a widely acclaimed sweet stout both in the United States and in the European Union. We hold the European Beer Star competition in high regard and it is very rewarding to be recognized on the international stage for our efforts.”

“As demand for products from small and independent craft brewers continues to grow in America, we are seeing the same things in many markets around the world.  Consumers are looking for unique and distinctive products,” said Bob Pease, chief operating officer, Brewers Association. “We’re thrilled to see that the international community is simultaneously responding to the ingenuity of American craft brewers as they continue to produce innovative, flavorful, unique and high-quality beers.”

Exports of American craft beer have maintained tremendous growth over the past several years. The Brewers Association’s Export Development Program reported record exports of American craft beer in 2012, with American craft beer export volume increasing by 72 percent with an estimated value of $49.1 million. Total American craft beer exports have increased by over 500 percent since 2007.

For more information about the European Beer Star Awards and a complete list of the 2013 American craft brewery winners, visit the European Beer Star website. Learn more about the Export Development Program on the Brewers Association website.

BOULDER—The steady and sustained growth of American craft brewing continued during the first half of 2013, according to mid-year data released by the Brewers Association (BA). The not-for-profit trade association, which represents the majority of U.S. breweries, announced that during the first six months of 2013, American craft beer dollar sales and volume were up 15 percent and 13 percent, respectively. Over the same period last year, dollar sales jumped 14 percent and volume increased 12 percent.

During the first half of 2013, approximately 7.3 million barrels of beer were sold by small and independent¹ craft brewers, up from 6.4 million barrels over the first half of 2012. American craft beer continues to grow despite decreased overall beer sales, which were down two percent through the first six months of the year.

“Demand for beer produced by small and independent brewers has never been higher, as evidenced by increased production and the hundreds of new breweries joining the playing field each year,” said Paul Gatza, director of the Brewers Association. “Beer drinkers nationwide are responding positively to high-quality, full-flavored, diverse offerings from American craft brewing companies that continue to innovate and push the envelope.”

There are 2,538 breweries operating in the U.S. as of June 30, 2013, an increase of 446 breweries since June 2012. The BA also lists an additional 1,605 breweries in planning at the year’s midpoint, compared to 1,252 a year ago. As of June 30, 2013, the count of craft breweries was at 2,483, showing that 98 percent of U.S. brewers are craft brewers. Craft brewers currently employ an estimated 108,440 full-time and part-time workers, many of which are manufacturing jobs, contributing significantly to the U.S. economy.

“More breweries are currently operating in the U.S. than at any time since the 1870s.” Gatza added. “With each new brewery opening, American craft brewers are reinforcing the U.S.’s position as the world’s most diverse brewing nation.  It’s a very good time to be an American beer lover.”

¹The definition of a craft brewer as stated by the Brewers Association: An American craft brewer is small, independent, and traditional. Small: Annual production of beer less than 6 million barrels. Beer production is attributed to a brewer according to the rules of alternating proprietorships. Flavored malt beverages are not considered beer for purposes of this definition. Independent: Less than 25 percent of the craft brewery is owned or controlled (or equivalent economic interest) by an alcoholic beverage industry member who is not themselves a craft brewer. Traditional: A brewer who has either an all malt flagship (the beer which represents the greatest volume among that brewers brands) or has at least 50 percent of its volume in either all malt beers or in beers which use adjuncts to enhance rather than lighten flavor.

Julia Herz is the publisher of CraftBeer.com and the craft beer program director for the Brewers Association.

By Julia Herz

All beer lovers have their story. Mine began in an unlikely way, but looking back now it all makes sense. When I was young, my brother, Billy, had a beer can collection. I remember following him on my banana-seat bike (sans tassels ’cause that’s how I rolled) as he’d score collectibles in shopping mall parking lots, diving into dumpsters, trading with his friends and having a blast every minute and in every dumpster. This all to me was fascinating.

I also remember going to a place when I was young and not even double digits in age. We had to walk downstairs into what seemed like the cave of a brick castle. There was usually a line to get in, and it was always darker than other restaurants, yet the place was warm, inviting and full of cheer. It was the Brickskeller in Washington, D.C., and my parents would take me and Billy there every few months with the goal of a family outing over food (and beer for the adults), and to help stock his growing can collection. Mom and Dad would order all the beers my brother wanted just for the package it was in. Amazing. They’d drink some, too, but mostly ended up giving the extra liquid to the tables nearby so he could still have the can with the bottom punched out (breweriana style) and top still intact. It all amazed me, without even tasting a brew. I liked the packaging, its variety, the people I connected with and what a good mood my parents would be in on these outings. The beer seed was planted in my mind.

In college I drank my share of mass-produced adjunct lager but was always turned off by the advertising for beer. Much of it seemed demeaning toward women and geared toward males in their 20s, which did not include me. I looked for something more. I spent the first few years after college in the television news business, but soon became disheartened by the corporate world and decided to take a risk and travel the good ol’ U.S. of A. By now, beer had become part of my DNA. Along with my friend, Christie, I hit the road for nine months in my Volkswagen, affectionately dubbed the Gypsy Jetta, in search of what we called the “great three”: great outdoors, great music and great beer.

After long stretches camping in the backwoods, we would head to the nearest town and seek out people we most saw eye to eye with. The brewpubs were the places we always felt most welcome. Here is where I found I liked the way the beer tasted and how it was marketed. I loved the variety and how beer paired with food, and I loved the people.

That trip changed my life, renewed my hope in a very organic and evolving definition of the word “community” and opened my eyes to craft-brewed beer from small and independent producers, and all that surrounds the pursuit of it. From this trip I remember visiting Anchor Steam Brewery—my first brewery tour—and thinking that I could have a life in beer. Soon after, I decided to homebrew, and at a beer festival a short time later, I entered a contest for an American Homebrewers Association membership. I won after a man named Charlie Papazian picked my name out of a hat. It was fate. The beer life was literally calling my name.

Often I think of what Ken Wells, author of Travels With Barley: a Journey through Beer Culture in America, wrote in this very column some years ago. “It was our first, tiny taste of optimism.” To me that fine statement sums up beer. Any day I am enjoying a beer is a better day than when I’m not. Frankly speaking, I’m inspired by the beverage and especially by what’s going on with craft beer in the United States. Its taste, its packaging, its producers, its variety, how it pairs with food, the people I connect with every time I enjoy one, and yes, the way it makes me feel. I say I’m maybe 100 pounds in a wet towel, so every sip counts. Thus I’ve learned to savor the flavor in low quantities, but with pride, not shame. I savor frequently, daily. Now, with each sip, my tiny taste of optimism expands even more, each and every day.

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The BA released its 2013 Beer Style Guidelines on Monday and the addition of Adambier and Grätzer boosts the total number of styles to 142, up from 140 styles in 2012. Both Adambier and Grätzer are historic pre-Reinheitsgebot styles that are making a slow revival among U.S. and international brewers. Adambier and Grätzer are historically smoky ales, with the former thriving in and around Dortmund, Germany, and the latter brewed primarily in Poland.

Changes were also made to the guidelines for American wheat ale, reflecting a growing trend in the craft brewing and homebrewing communities by which all-wheat grists are used in the brewing process.

As consumers and beer judges generally use their senses of sight and smell before they taste a beer, the descriptive text for virtually every listed beer style has been updated and reorganized to reflect the order of the beer sensory experience. The guidelines now focus first on appearance, aroma, flavor and finish, in that order. They also include vital statistics on each of the 142 styles including ranges for: original gravity/plato; apparent extract/final gravity; alcohol by weight/volume; bitterness and color.

“These guidelines are first and foremost an educational tool, but they also help to illustrate the United States’ role as a leading beer nation,” said Charlie Papazian, president of the Brewers Association. “The Brewers Association toasts America’s small and independent brewers, including homebrewing enthusiasts, who continue to push the evolution of style guidelines with their innovative brewing and ingredients.”

Since 1979, the BA has provided beer style descriptions as a reference for brewers and beer competition organizers. The beer style guidelines developed by the BA use sources from the commercial brewing industry, beer analyses and consultations with beer industry experts and knowledgeable beer enthusiasts as resources for information. Much of the early work was based on the assistance and contributions of beer journalist Michael Jackson and Fred Eckhardt. The guidelines are used in some of the world’s most prestigious beer competitions, including the Great American Beer Festival and the World Beer Cup.