Aubrey Laurence

About Aubrey Laurence

Aubrey has been a craft beer fanatic since the mid '90s and he has written about beer for a wide variety of publications in Washington, Oregon, and Colorado for well over a decade. He has judged beer in multiple competitions, plus he has rated and taken notes on thousands of beers from all 50 states and 68 countries -- visiting 16 of those countries on 6 continents. He is also a Certified Beer Server with the Cicerone Certification Program, an avid homebrewer, and a hop grower. In 2013 & 2014, he spearheaded Bellingham Beer Week. When he’s not drinking beer, he’s probably climbing a mountain somewhere. He lives in Bellingham with his wife and three cats. Follow him on twitter @AubreyLaurence.

On naming beers

With all the challenges of opening a brewery these days, coming up with names for beers is usually low on a brewer’s priority list. If anything, it may be viewed as one of the “fun” tasks. But it shouldn’t be taken lightly, as it’s an important part of a brewery’s brand. [...]

By |2018-10-18T13:21:03+00:00July 27th, 2018|

‘Beer Hiking Pacific Northwest’ celebrates regional hikes and breweries

It’s hard to believe, but when Rachel Wood and Brandon Fralic came up with the idea to write a guidebook on hiking and beer just five years ago, Bellingham – as well as the entire state of Washington – only had half as many breweries as it does today. Incredulously, hiking [...]

By |2018-10-18T13:21:06+00:00June 12th, 2018|

Brewer for a Day: Brewing at Atwood Ales Farm Brewery

It’s 6:30 in the morning on a cold and dreary Wednesday in February. I pull up to the Atwood Ales Farm Brewery, which is a mere 2 miles south of the U.S.-Canada border, and I see owner/brewer Josh Smith quietly laboring away through the fogged-up windows of the old barn. After [...]

By |2018-10-18T13:21:12+00:00March 8th, 2018|

A response to the hatred for haze

If you thought pumpkin beers were polarizing, there’s a new king of love-or-hate on the market: the hazy, juicy, New England-style IPA (NEIPA). For more than a decade, this IPA variant was relatively unknown outside of beer-geek circles. A handful of breweries in the Northeast – Vermont and Massachusetts in particular [...]

By |2018-10-18T13:21:13+00:00February 12th, 2018|

Homebrew Diaries: Making a kettle-soured beer

Sour ales, or beers that feature acidic and tart qualities derived from one or more strains of lactic acid bacteria, can be made in many different ways. Generally speaking, there are traditional, long-aged sour ales and there are quick/wort-soured sour ales. Most of the commercial sour ales on the market are [...]

By |2018-10-18T13:21:15+00:00December 15th, 2017|

Checking in with Garden Path Fermentation

Thirty miles south of Bellingham, Washington, where you find fresh air from the Salish Sea converging with alluvial soil and glacial water flowing from the rugged and volcanic North Cascades, a zymological wonder is in the works. It has taken more than a year, but Garden Path Fermentation has finally landed [...]

By |2018-10-18T13:21:18+00:00November 28th, 2017|

Méthode Traditionnelle attempts to define a growing category of American-made, Lambic-inspired beers

An increasing number of American breweries are making beers similar to Belgian Lambics using traditional methods, such as spontaneous fermentations, turbid mashes, long boils, barrel aging, etc., along with traditional ingredients such as raw/unmalted wheat and aged hops. Some are even blending one-, two-, and three-year-old batches, similar to Belgian Gueuze [...]

By |2018-10-18T13:21:20+00:00October 25th, 2017|

Atwood Ales Farm Brewery harvests its own hops

It’s an exciting time of year in the Northwest. We’re now knee deep in hop harvest season, which typically runs from August through late September, depending on the hop variety and the local climate of the hop field. It’s also prime time for making “fresh” or “wet” hop beers, which are [...]

By |2018-10-18T13:21:22+00:00September 13th, 2017|