WBEZ | Brewing http://www.wbez.org/tags/brewing Latest from WBEZ Chicago Public Radio en In Dayton, Ohio an economic comeback is in the water http://www.wbez.org/series/front-center/dayton-ohio-economic-comeback-water-110520 <p><p>Dayton&rsquo;s Mad River wellfield is on a grassy island in the middle of one of the city&rsquo;s three major rivers. Phil Van Atta, head of Dayton&rsquo;s water treatment operation, says the wellfield, where Dayton pumps up groundwater from the <a href="https://www.miamiconservancy.org/water/aquifer_what.asp">Great Miami Buried Valley Aquifer,</a> is one of his favorite places. The shallow sand and gravel aquifer in some places lies just feet below the ground, and its 1.5 trillion gallons of freshwater is constantly recharging from the rivers and rainfall.</p><p>&ldquo;We&rsquo;ve got loads of capacity now,&rdquo; he says. &ldquo;We would love to see more demand, more industry come in. Not just to increase their demand for water, but also so there are more jobs available to people in this area.&rdquo;</p><p>Dayton is Ohio&rsquo;s sixth-largest city, but its population has stagnated in recent years due to the foreclosure crisis and loss of industry. In Dayton, both crises hit years before they tore apart the national economy. But now the city may be on the cutting edge again. As states like California face major water shortages, city officials in Dayton sense a business opportunity.</p><blockquote><p><strong>Related: <a href="http://www.wbez.org/series/front-and-center-water/drought-drives-drilling-frenzy-groundwater-california-110483">Drought drives drilling frenzy for groundwater in California</a></strong></p></blockquote><p>Almost all local jurisdictions draw from the Great Miami Aquifer, and Dayton&rsquo;s water treatment system serves 400,000 in the city and surrounding Montgomery and Greene Counties. It&rsquo;s no Lake Michigan, but the self-filtering, self-recharging freshwater supply, along with the rivers, once made Dayton attractive to water-intensive industries in the 19th century.</p><p>Mills, factories, and countless little breweries lined the river before Prohibition, and Dayton was a hub of innovation and wealth. The airplane, the cash register, the self-start automobile ignition, and the pop-top soda can were all invented here. But now that&rsquo;s just a distant memory.</p><p>&ldquo;We lost all the GM plants and the Delphi plants and the parts plants associated with those plants,&rdquo; says Van Atta, turning the truck onto the gravel road that makes a loop around the island.</p><p>Tens of thousands of jobs evaporated &mdash; the final blow was when GM left in 2008. &ldquo;That was a big hit on our water demand,&rdquo; he says.</p><p>Now Dozens of out-of-use wells dot this island; Van Atta says they rotate them in and out of use following a reduction in demand of over 25 percent since 2008.</p><p>And yet, Dayton is betting that in the future, water will be the key to turning things around.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Dayton%20Water%201843.jpg" title="Water sits in softening ponds at the Dayton water treatment plant. The system's two wellfields supply water for 400,000 people in the area from the Great Miami Buried Valley Aquifer. (Lewis Wallace)" /></div><p><span style="font-size:22px;">&#39;We&#39;re running into limits&#39;</span></p><p>U.S. census numbers reveal that in recent years the population has been <a href="http://www.census.gov/dataviz/visualizations/043/">virtually flat or shrinking in places like Ohio, Illinois and Michigan</a>, where there&rsquo;s tons of water. The biggest areas of growth are in the west and <a href="https://www.census.gov/newsroom/releases/archives/population/cb13-94.html">southwest</a>, where water scarcity is a growing emergency. Parts of Texas have seen the worst droughts on record for four years and counting, and California&rsquo;s facing much the same.</p><p>&ldquo;We&rsquo;re running into limits,&rdquo; says Peter Gleick, the head of the <a href="http://pacinst.org/">Pacific Institute</a>, a nonprofit research organization in Oakland, California. &ldquo;The Colorado River no longer reaches the sea in an average year because humans use all of the flow. We&rsquo;re over-pumping groundwater aquifers in the western U.S...In the past we&rsquo;ve sort of assumed enough water would always be available, and I think we can no longer assume that&rsquo;s going to be the case.&rdquo;</p><p>The parched conditions are affecting everything from food prices to energy spending and the intensity of wildfires. Climate change means this is probably just the beginning.</p><blockquote><p><iframe frameborder="no" height="20" scrolling="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/158677537&amp;color=ff5500&amp;inverse=false&amp;auto_play=false" width="100%"></iframe><strong>Related: <a href="https://soundcloud.com/morningshiftwbez/water-issues-in-the-west-could">What water issues in California mean for the Midwest</a></strong></p></blockquote><p>&ldquo;Some of these south-western cities that not only have water scarcity problems but are gonna start to see more and more costs for energy, for cooling, more and more uncomfortable extreme heat days,&rdquo; he says. &ldquo;In that kind of situation I think it&rsquo;s possible that we may see a change in the kind of migration we&rsquo;ve seen over the latter part of the 20th century, maybe back to some of these population centers in the midwest and in the east.&rdquo;</p><p><span style="font-size:22px;">Dayton calling</span></p><p>&ldquo;Back to the midwest&rdquo; &mdash; that phrase is music to Karen Thomas&rsquo;s ears. Thomas is the head of water marketing for Dayton (yes, that&rsquo;s actually a job).</p><p>&ldquo;We have an abundant water source,&rdquo; she says. &ldquo;We don&rsquo;t believe that we would have to worry about water.&rdquo;</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Dayton%20Water%201750.jpg" title="The Mad River wellfield in Dayton sits on a wooded island between heavily industrial areas in northeast Dayton. (Lewis Wallace)" /></div><p>The water in the vast underground aquifer is usually out of sight, but it&rsquo;s up to Thomas to make it visible, and sell it. Efforts in the last few years have included a <a href="http://www.daytonwater.org/uploads/docs/SWPA%20Brochure.pdf">&ldquo;Take Back the Tap&rdquo;</a> campaign to encourage citizens to use Dayton tap water rather than bottled water. Officials have also reached out to companies in water-stressed areas, pushing Dayton as a cheap alternative.</p><p>Thomas thinks this is what could put Dayton back on the map.</p><p>&ldquo;Water is a public good, but it&rsquo;s also a commodity,&rdquo; she says.</p><p>An economic development team in Dayton has conducted talks with several food processors, manufacturers, and beverage makers that could use an inexpensive and abundant supply of water. Companies that choose Dayton would face little of the regulation placed on water diversions in the Great Lakes basin; here, if you can drill a well, you can drain it.</p><p>&ldquo;If they&rsquo;re looking for water, this would be a great place to relocate to,&rdquo; says Thomas.</p><p><span style="font-size:22px;">You can&#39;t make beer without water</span></p><p>Dayton&rsquo;s water pitch may sound like something out of a post-apocalyptic sci-fi movie, but it&rsquo;s not all that far-fetched.</p><p>&ldquo;You know people turn on the tap and they think water&rsquo;s free, they just assume it&rsquo;s gonna be there,&rdquo; says Peter Kruger, master brewer at <a href="http://bearrepublic.com/news/using-space-technology-to-conserve-water/#.U8fOR41dWKI">Bear Republic brewery</a> in California, north of San Francisco.</p><p>&ldquo;There was a period in early February where the governor listed 17 cities in California that were within a hundred days of running out of water,&rdquo; he says, &ldquo;and our brewpub in Healdsburg was one of those towns, and our production brewery in Cloverdale was another.&rdquo;</p><p>In the brewing industry, water isn&rsquo;t negotiable &mdash; most of it is used for cleaning equipment and of course for the beer itself, which is why Kruger is nervous. I called him to hear about the work they&rsquo;re doing to conserve, but he says they are actually considering a move.</p><p>&ldquo;We have talked about other locations for a brewery that are not as water-stressed as California is.&rdquo;</p><p>They&rsquo;ve looked at Pennsylvania, Wisconsin &mdash; and yes, even Ohio.</p><blockquote><p><strong>Related: <a href="http://www.wbez.org/series/front-and-center-water/california-drought-renews-debate-regional-food-systems-110497" target="_blank">Will California drought prompt more Midwest agriculture?</a></strong></p></blockquote><p>But Karen Hobbs, a <a href="http://switchboard.nrdc.org/blogs/khobbs/">senior policy analyst with the Natural Resources Defense Council</a> is not on board with this idea.</p><p>&ldquo;These are difficult economic times. But the troubling part about marketing water resources I think is that it tends to devalue that asset,&rdquo; she says.</p><p>Hobbs thinks clean water in the Great Lakes region comes too cheap. In Chicago, almost 2 billion gallons of water a day leave Lake Michigan for use in homes and industry, and drain into the Chicago River, never to be returned or recycled.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/Dayton%20Water%201848.JPG" title="Karen Thomas, the city of Dayton's full-time water marketer, holds up a brochure advertising Dayton's water supply. (Lewis Wallace)" /></div><p>Plus, the midwest is not immune to the effects of climate change, like drought or huge storms and floods, which can affect water quality as well as quantity. She says before companies just move to where the water is, they should work harder to reduce, reuse and recycle.</p><p>&ldquo;There&rsquo;s lots, lots of low-hanging fruit in terms of improving water efficiency and increasing conservation that companies and individuals can take,&rdquo; she says.</p><p>But Peter Kruger says Bear Republic Brewery is doing a lot of that already (Hobbs actually referred me to its conservation efforts.)</p><p>&ldquo;Traditionally breweries have used anywhere from 10 to 15 gallons of water to make one gallon of beer,&rdquo; he says. &ldquo;Our ratio now is down to 3.5 gallons of water to make a gallon of beer.&rdquo; They get their water from the Russian River, which has been dramatically low; the company is now putting its own money into sinking a well to access groundwater at the edge of town.</p><p>Still, their water use may not be sustainable in the long run. Kruger says he&rsquo;d hate to leave beautiful sunny California, but this year has been a reality check.</p><p>&ldquo;Water is really gonna be the challenge our kids and grandkids deal with,&rdquo; he says. &ldquo;As there are more people there&rsquo;s not gonna be more and more water, there&rsquo;s gonna be less and less clean water. That&rsquo;s anywhere. That includes Ohio or, you know, the wettest place in the world.&rdquo;</p><p><span style="font-size:22px;">Betting on a future where water is king</span></p><p>Some people in Dayton believe they&rsquo;re walking on a liquid gold mine: people may have lost jobs, people, and whole industries, but the Great Miami aquifer is still here.</p><p>Though not entirely unthreatened: In the 1980s, the drinking water in Dayton was found to be contaminated with dangerous levels of industrial chemicals. A 1987 fire at a Sherwin Williams paint warehouse had to be allowed to burn for days on end to avoid dousing the plant&rsquo;s chemicals directly into the aquifer near the wellfield.</p><p>Following the fire, Dayton and the surrounding municipalities that use the water system passed stringent drinking water protections that incentivize industry to keep chemical contaminants away from the wellfields. Still, today the city sometimes cleans up industrial chemicals including trichloroethylene (TCE) from the water before it&rsquo;s sent to the tap.</p><p>Now a handful of local manufacturers are pushing to reduce some of those protections, saying the chemical limits treat smaller businesses unfairly. The city says reduced demand on the wellfields has shrunk the area in need of active protection, and has <a href="http://wyso.org/post/dayton-discuss-proposed-changes-drinking-water-protections">put forth a controversial proposal</a> to reduce that area by 40 percent.</p><p>Even as <a href="http://wyso.org/post/residents-speak-out-against-proposed-water-protection-changes-video">a public debate over water gets underway</a>, Dayton leaders aren&rsquo;t concerned about the future water supply. Karen Thomas&rsquo;s message for master brewer Peter Kruger? Come and get it.</p><p>&ldquo;To be able to turn the faucet on, to get a cup of coffee, to flush your toilet, to take a shower, and the water&rsquo;s there and it&rsquo;s clean, why not love water?&rdquo; she says. &ldquo;Especially Dayton water!&rdquo;</p><p><em>Lewis Wallace is an economics reporter and host for WYSO, the public radio station for Ohio&rsquo;s Miami Valley region. Follow him <a href="https://twitter.com/lewispants">@lewispants</a>.</em></p><p><em>Front and Center is funded by The Joyce Foundation: Improving the quality of life in the Great Lakes region and across the country.</em></p></p> Thu, 17 Jul 2014 17:30:00 -0500 http://www.wbez.org/series/front-center/dayton-ohio-economic-comeback-water-110520 Craft brewers win small victory in Springfield, but the real winners are distributors http://www.wbez.org/news/culture/craft-brewers-win-small-victory-springfield-real-winners-are-distributors-107514 <img typeof="foaf:Image" src="http://llnw.wbez.org//main-images/Revolution Brewing by DR000.jpg" alt="" /><p><p dir="ltr">Illinois&#39; booming beer scene will operate a little bit differently after laws governing the industry were tweaked in Springfield this month. The General Assembly approved two measures that subtly change the power structure behind the brewing industry.</p><p>First, the craft brewer&#39;s license was revised to allow small breweries to make more beer. Second, brewers were prohibited from owning any interest in beer or liquor distributors.</p><p>To understand why these changes were made and how they&rsquo;ll impact drinkers in Illinois, it helps to look at how breweries build their business. The cheapest, most basic way is to brew a small amount of beer and sell it directly to a bar or liquor store. That gets actual customers consuming your product and hopefully looking for it again in the future.</p><p>Unfortunately for the fledgling brewer, the three-tier system devised after Prohibition aims to keep beer producers from distributing their product themselves (it also aims to keep brewers from selling directly to the public).</p><p>Despite the intentions of the three-tier system, until 2010 Illinois law was written loosely enough that breweries could legally self-distribute though few actually did.</p><p>However, all that changed when Anheuser-Busch tried to buy out City Beverage distribution. The Illinois Liquor Control Commission blocked the purchase, so Anheuser-Busch filed a federal lawsuit claiming unfair treatment. They claimed allowing Illinois brewers to self-distribute meant they had to allow Anheuser-Busch, an out-of-state brewer to do the same. The ruling that followed prompted the Illinois legislature to revise the Liquor Control Act of 1934 to treat small brewers differently than giants like Anheuser-Busch.</p><p>That led to the craft brewer&rsquo;s license, made law in 2011. It&rsquo;s original form allowed holders to brew up to 15,000 barrels per year and self-distribute up to 7,500 barrels. For reference Goose Island sold 127,000 barrels of beer in 2010 before being purchased by Anheuser-Busch.</p><p>This brings us to a more pricey way new brewers build their business- by opening a brewpub. Brewpubs don&rsquo;t fit neatly within the three-tier system since beer producers are retailing their beverages directly to drinkers. Still, they can be an incredible accelerator for new brewers and beer laws are often written with exceptions for brewpubs.</p><p dir="ltr">That&rsquo;s the route Josh Deth took when he opened Revolution Brewing in Logan Square in 2010. The two-hour waits for tables proved Revolution could skip the self-distribution step. Soon Deth was working to open a production brewery in a building on Kedzie Avenue that could accommodate a 100,000 barrel brewing system. At the time Illinois law seemed to allow a brewpub owner to also operate a traditional brewery provided they&rsquo;re in different locations.</p><p dir="ltr">However, before the Kedzie facility opened the craft brewer&rsquo;s license was conceived. Though all the terms weren&rsquo;t agreed upon yet, Deth was told it would become a requirement for brewers to also own brewpubs. So he signed up, hoping it would also allow him to make full use of his massive new facility on Kedzie.</p><p dir="ltr">When the final language limited craft brewers&rsquo; output to 15,000 barrels, Deth went ahead with his business plan undeterred. But he redoubled his lobbying efforts to raise the ceiling.</p><p dir="ltr">&ldquo;The last thing we should be doing is putting caps on the growth of business in Illinois,&rdquo; Deth said in a recent phone conversation.</p><p dir="ltr">This year he enlisted lobbyists and the Illinois Craft Brewers&rsquo; Guild to revisit the craft brewer&rsquo;s license.</p><p dir="ltr">Their goal was to increase the limit to 200,000 barrels a year. But the bill that passed this week only raised the limit to 30,000.</p><p dir="ltr">Deth says the distributor lobby watered it down.</p><p dir="ltr">&ldquo;I have a great relationship with my distributor,&rdquo; he said. &ldquo;When they&rsquo;re here picking up my beer we&rsquo;re friends, but then they go to Springfield and work against my interests.&rdquo;</p><p dir="ltr">Alcohol distributors in Illinois mostly got what they wanted out of the General Assembly this year. Not only did they molify the craft brewers for the time being without threatening their bigger accounts, they also effectively undermined Anheuser-Busch&rsquo;s efforts to gain a foothold in their tier of the three-tier system in Illinois.</p><p dir="ltr">When Anheuser-Busch attempted to buy City Beverage in 2010, they already owned 30 percent of the distributor.</p><p dir="ltr">That was allowed under the previous law, but no longer: HB2606 explicitly forbids anyone licensed to manufacture beer from owning any interest in a distributor. By contrast, Anheuser-Busch <a href="http://anheuser-busch.com/index.php/our-company/operations/wholesale-operations/" target="_blank">wholly owns distributors in nine other states</a>.</p><p dir="ltr">Staff in Senate President Cullerton&rsquo;s office explained that &ldquo;keeping beer distributors independent and not locked into one brand allows for more variety of choices a distributor may sell which allows for more consumer choice at market.&rdquo;</p><p dir="ltr">The Executive Director of Wine and Spirits Distributors of Illinois, Karin Lijana Matura, applauds the General Assembly for limiting &ldquo;the reach and power of the Industry giants while at the same time responsibly allowing craft brewers and distillers to develop new brands.&rdquo;</p><p dir="ltr">Despite the three-tier system&rsquo;s roots in reform, the distribution tier has a rather spotty track record. As recently as 2010 Crain&rsquo;s and the Better Government Association found widespread <a href="http://www.chicagobusiness.com/article/20101120/ISSUE01/311209986/pay-to-play-infects-chicago-beer-market-crains-investigation-finds" target="_blank">evidence of pay-to-play practices</a> in Chicago&rsquo;s beer distribution market. In that article Deb Carey of Wisconsin&#39;s New Glarus Brewing Company, one of the most respected craft breweries in the country, said they pulled out of the Chicago market because retailers and distributors expected them to participate in illegal business practices.</p><p>As for Josh Deth and Revolution Brewing, this year they may remain under the new 30,000 barrel limit, but next year they expect to exceed it. The Kedzie Avenue brewing facility could support 100,000 barrels once fully built out and as long as the demand is there, they plan to keep growing.</p><p>So how do they plan to keep it legal? Since they don&rsquo;t self distribute and the Kedzie facility could be considered a brewpub, they may exist in a grey area. At least until the license is changed again.</p><p><em>Andrew Gill is a web producer for WBEZ. Follow him on <a href="http://www.twitter.com/andrewgill">Twitter</a> or <a href="https://plus.google.com/u/0/108371235914028306960/?rel=author">Google</a>+.</em></p></p> Tue, 04 Jun 2013 08:52:00 -0500 http://www.wbez.org/news/culture/craft-brewers-win-small-victory-springfield-real-winners-are-distributors-107514 Booming craft breweries attract new beer makers to Chicago http://www.wbez.org/sections/culture/booming-craft-breweries-attract-new-beer-makers-chicago-102528 <p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/RS6350_alyssa_cornett-scr.jpg" style="height: 412px; width: 620px;" title="Bartender Alyssa Cornett pours a beer at Revolution Brewing in Logan Square. (Tricia Bobeda/WBEZ)" /></div><p><iframe frameborder="no" height="166" scrolling="no" src="http://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F60535402&amp;show_artwork=true" width="100%"></iframe></p><p>Wil Turner loves beer.</p><p>He gushes about its flavorful notes and tones like a seasoned sommelier. But he does it while wearing a baseball cap and listening to the punk rock band Black Flag.</p><p>Turner is head brewer at <a href="http://revbrew.com/" target="_blank">Revolution Brewing</a> in Logan Square and a member of the <a href="http://www.illinoisbeer.com/" target="_blank">Illinois Craft Brewers&rsquo; Guild</a>.</p><p>These guys take beer seriously.</p><p>&ldquo;We exchange raw materials, information and we love to go sample each other&rsquo;s beer,&rdquo; Turner said about the guild. &ldquo;I like to call (it) liquid inspiration.&rdquo;</p><p>Turner isn&rsquo;t the only one feeling inspired lately.</p><p>The burgeoning craft brewery industry has led a growing number of Chicago beer lovers to start their own businesses.</p><p>The guild reports 57 craft breweries currently operate in Illinois and counts a whopping 67 more in planning.</p><p>The planning number includes some still wading through paperwork and setting up facilities.</p><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/RS6352_stairsbrew-scr.jpg" style="height: 195px; width: 280px; float: right;" title="Head brewer Wil Turner sanitizes tanks at Revolution Brewing in Logan Square. (Tricia Bobeda/WBEZ)" />It may take them months or years to open for business. But others are almost ready to pour pints.</div><div class="image-insert-image "><p>Clint Bautz of <a href="http://www.lakeeffectbrewing.com/" target="_blank">Lake Effect Brewing</a> has set up shop in Portage Park. He will distribute just a few kegs at a time.</p></div><p>It&#39;s taken him about a year and a half to set up a brewing facility, file all the necessary paperwork and find partnering pubs to carry his product.</p><p>Soon he&rsquo;ll be able to sit down at a neighborhood bar and order his own beer.</p><p>&ldquo;Definitely it will be a moment,&rdquo; he said. &ldquo;It will be a bit surreal. Definitely looking forward to that.&rdquo;</p><p>Bautz decided it was time to go pro after realizing his homebrew hobby had taken over the house.</p><p>&ldquo;We have three bedrooms,&rdquo; Bautz said. &ldquo;Fermentation was in one bedroom, and then I bought a few more fermenters and and started brewing beer in the other bedroom.&rdquo;</p><p><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/RS6351_fourglasses-scr.jpg" style="height: 205px; width: 280px; float: left;" title="Taster portion of four beers made in-house at Revolution Brewing in Logan Square. (Tricia Bobeda/WBEZ)" />Then it grew to a storage unit in the basement. And the deck.</p><div class="image-insert-image ">The brewing process took over the kitchen and the boil over process left surfaces a sticky mess.</div><p>Bautz said brewing is part art, part science and a whole lot of janitorial labor.</p><p>The guild reports overall beer sales in the US dipped about one percent in 2011.</p><p>But craft brewing grew 13 percent last year, continuing the industry&#39;s trend toward double digit annual expansion.</p><p>Major players like California brewery Lagunitas <a href="http://articles.chicagotribune.com/2012-04-10/features/chi-lagunitas-to-open-new-brewery-in-chicago-20120410_1_brewery-beer-lagunitas-brewing" target="_blank">recently announced</a> plans to open a Chicago brewery and tap room.</p><p>And for now, it seems like there is still room for upstarts like Greg Shuff too.</p><p>Shuff will open <a href="http://www.dryhopchicago.com/" target="_blank">Dryhop Brewers</a> in Lakeview this winter.</p><p>The gastropub will tailor its food menu around seasonal brews made with locally sourced ingredients.</p><p>He thinks there is plenty of room for craft brewers to grow in Illinois.</p><p>&ldquo;It&rsquo;s an industry where no one wants anyone to do anything but make great beer,&rdquo; he said. &ldquo;We all look at it from the perspective of if one of us does well, it really elevates the whole craft beer scene and we all benefit from it.&rdquo;</p></p> Thu, 20 Sep 2012 15:14:00 -0500 http://www.wbez.org/sections/culture/booming-craft-breweries-attract-new-beer-makers-chicago-102528 In recession, craft beer brews a strong economy http://www.wbez.org/episode-segments/2011-11-15/brewing-strong-economy-94063 <img typeof="foaf:Image" src="http://llnw.wbez.org//segment/photo/2011-November/2011-11-15/Iwona Erskine-Kellie.jpg" alt="" /><p><p>The economy is still lagged but people's thirst for beer has not been slaked. <a href="http://www.wbez.org/frontandcenter" target="_blank"><em>Front and Center</em></a> points to the craft beer brewing industry, which has literally grown by the barrel.</p><p>Earlier this year, the <a href="http://www.brewersassociation.org/" target="_blank">Brewers Association</a> reported an 11 percent annual increase in craft beer sales, which translated to around 10 million barrels sold. Chicago’s craft beer scene is the nation's seventh largest market.</p><p>To find out what small-batch beer has been doing for the region's economy <em>Eight Forty-Eight</em> turned to Gabriel Magliaro. Magliaro is the founder and president of the Chicago-based <a href="http://halfacrebeer.com/verify.html?continue=/" target="_blank">Half Acre Beer Company</a>.</p><p><strong><a href="http://www.wbez.org/frontandcenter" target="_blank"><em>Front and Center</em></a> is WBEZ’s project examining critical issues in the Great Lakes region. <em>Front and Center</em> is funded by the <a href="http://www.joycefdn.org/" target="_blank">Joyce Foundation</a>.</strong><br>&nbsp;</p></p> Tue, 15 Nov 2011 16:06:00 -0600 http://www.wbez.org/episode-segments/2011-11-15/brewing-strong-economy-94063