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. [...]

2018-10-18T13:21:03-07:00

‘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 [...]

2018-10-18T13:21:06-07:00

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 [...]

2018-10-18T13:21:15-07:00

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 [...]

2018-10-18T13:21:20-07:00