Boulder Brewing Company, later Boulder Beer Company, was the first microbrewery in the state of Colorado. Founded in 1979, the business had humble roots. Its founders brewed in a shed and built wood crates by hand to store and deliver their beer.
The arrival of microbrewed beer to Colorado excited the beer world, whose luminaries flocked to sample Boulder’s work. Early visitors to Boulder Brewing Company, including homebrewer Charlie Papazian and Anchor Brewing Company brewer Mark Carpenter, signed this guest book, documenting their visit to the new business.
By the 1960s, some Americans were tired of the narrow range of beer styles produced by big breweries. Inspired by European brewing manuals and beers they encountered abroad, homebrewers began to tinker in their kitchens and basements, seeking to make more flavorful beers themselves. Even though brewing beer at home remained illegal following Prohibition’s repeal, homebrewers embraced a do-it-yourself approach in line with other countercultural trends of the day.
Charlie Papazian was a student at the University of Virginia when in 1970 he tasted a beer made by a local homebrewer. That first sip was a revelation to him, and he began to experiment with brewing his own beer. He repurposed glass bottles from a Charlottesville supermarket to bottle his beer. Papazian also wrote his first recipe for homebrewed beer while a student at the University of Virginia.
After graduation, Papazian moved to Boulder, Colorado, where he taught brewing classes, wrote books, and founded the American Homebrewers Association (AHA), the journal Zymurgy, and the Great American Beer Festival. He showed Americans that they needed only basic equipment--a wooden spoon, a plastic garbage can, a metal stepladder--to brew good beer at home. Papazian became beloved by generations of homebrewers for his trademark reassurance, "Relax. Don't Worry. Have a Homebrew."
From 1983 to 1994, this tap handle dispensed beer from the bar at Buffalo Bill's Brewery, one of the nation's first post-Prohibition brewpubs, founded by photographer Bill Owens in Hayward, California, in 1983. First brewed in 1987, the beer gained its name from one of the brewpub's customers going through a divorce.
Small, "micro" brewers changed where and how many Americans drank beer. From the 1980s through the early 2000s, brewers worked to change legislation in their states to enable brewers to sell beer to customers to enjoy on-site, in the same location where it had been brewed, often with food. Brewpubs—an early 1980s innovation—functioned as informal gathering places that united producers with consumers and invited the community into the brewery. In this way, craft beer’s taprooms became a new kind of “third place,” in the words of a 1980s sociologist: a place for people to meet and relax that was neither the home nor the office.
Boulder Brewing Company, later Boulder Beer Company, was the first microbrewery in the state of Colorado. Founded in 1979, the business had humble roots. Its founders brewed in a shed and built these wood crates to store and deliver their beer. The arrival of microbrewed beer to Colorado excited the beer world, whose luminaries flocked to sample Boulder’s work.
From 1983 to 1994, this tap handle dispensed beer from the bar at Buffalo Bill's Brewery, one of the nation's first post-Prohibition brewpubs, founded by photographer Bill Owens in Hayward, California, in 1983.
Small, "micro" brewers changed where and how many Americans drank beer. From the 1980s through the early 2000s, brewers worked to change legislation in their states to enable brewers to sell beer to customers to enjoy on-site, in the same location where it had been brewed, often with food. Brewpubs—an early 1980s innovation—functioned as informal gathering places that united producers with consumers and invited the community into the brewery. In this way, craft beer’s taprooms became a new kind of “third place,” in the words of a 1980s sociologist: a place for people to meet and relax that was neither the home nor the office.
Boulder Brewing Company, founded in 1979, was the first post-Prohibition microbrewery in Colorado. The brewery had humble roots; its founders, two professors at the University of Colorado, first brewed beer in a goat shed. Nevertheless, Colorado would become one of the epicenters of the microbrewing and craft brewing movements in the twentieth-century United States. This printer's press sheet of labels featuers an illustration of Colorado's Flatiron Mountains.
A bicycle trip in Belgium in the summer of 1988 inspired Jeff Lebesch to found a brewery to brew Belgian-style beer for Americans. In 1991, Lebesch and his wife, Kim Jordan, founded New Belgium Brewing Company in the basement of their home in Fort Collins, Colorado. Flat Tire Amber Ale became New Belgium's flagship beer. The name of that beer appears on the treads of this bicycle tire.
This menu board was displayed at Buffalo Bill's Brewery, one of the nation's first post-Prohibition brewpubs, which opened in Hayward, California in 1983. The menu reflected a shift in American beer culture, displaying beers that were imported, locally made, and brewed on-site. At a time when the nation's beer industry was highly consolidated, with a small number of very large breweries generating most of the nation's beer, the arrival of microbreweries and brewpubs gave American consumers a new choice among styles and flavors.
By the 1960s, some Americans were tired of the narrow range of beer styles produced by big breweries. Inspired by European brewing manuals and beers they encountered abroad, homebrewers began to tinker in their kitchens and basements, seeking to make more flavorful beers themselves. Even though brewing beer at home remained illegal following Prohibition’s repeal, homebrewers embraced a do-it-yourself approach in line with other countercultural trends of the day.
Charlie Papazian was a student at the University of Virginia when in 1970 he tasted a beer made by a local homebrewer. That first sip was a revelation to him, and he began to experiment with brewing his own beer. Papazian used basic equipment to homebrew. He repurposed glass bottles from a Charlottesville supermarket to bottle his beer. Papazian also wrote his first recipe for homebrewed beer while a student at the University of Virginia.
After graduation, Papazian moved to Boulder, Colorado, where he taught brewing classes, wrote books, and founded the American Homebrewers Association (AHA), the journal Zymurgy, and the Great American Beer Festival. Papazian became beloved by generations of homebrewers for his trademark reassurance, "Relax. Don't Worry. Have a Homebrew."
Papazian self-published this first edition of "Joy of Brewing," his homebrewing guide, in 1976. Its subsequent editions taught generations of Americans how to brew beer.
By the 1960s, some Americans were tired of the narrow range of beer styles produced by big breweries. Inspired by European brewing manuals and beers they encountered abroad, homebrewers began to tinker in their kitchens and basements, seeking to make more flavorful beers themselves. Even though brewing beer at home remained illegal following Prohibition’s repeal, homebrewers embraced a do-it-yourself approach in line with other countercultural trends of the day.
Charlie Papazian was a student at the University of Virginia when in 1970 he tasted a beer made by a local homebrewer. That first sip was a revelation to him, and he began to experiment with brewing his own beer. He repurposed these glass bottles from a Charlottesville supermarket to bottle his beer. Papazian also wrote his first recipe for homebrewed beer while a student at the University of Virginia.
After graduation, Papazian moved to Boulder, Colorado, where he taught brewing classes, wrote books, and founded the American Homebrewers Association (AHA), the journal Zymurgy, and the Great American Beer Festival. He showed Americans that they needed only basic equipment--a wooden spoon, a plastic garbage can, a metal stepladder--to brew good beer at home. Papazian became beloved by generations of homebrewers for his trademark reassurance, "Relax. Don't Worry. Have a Homebrew."
From 1983 to 1994, this tap handle dispensed beer from the bar at Buffalo Bill's Brewery, one of the nation's first post-Prohibition brewpubs, founded by photographer Bill Owens in Hayward, California, in 1983.
Small, "micro" brewers changed where and how many Americans drank beer. From the 1980s through the early 2000s, brewers worked to change legislation in their states to enable brewers to sell beer to customers to enjoy on-site, in the same location where it had been brewed, often with food. Brewpubs—an early 1980s innovation—functioned as informal gathering places that united producers with consumers and invited the community into the brewery. In this way, craft beer’s taprooms became a new kind of “third place,” in the words of a 1980s sociologist: a place for people to meet and relax that was neither the home nor the office.
By the 1960s, some Americans were tired of the narrow range of beer styles produced by big breweries. Inspired by European brewing manuals and beers they encountered abroad, homebrewers began to tinker in their kitchens and basements, seeking to make more flavorful beers themselves. Even though brewing beer at home remained illegal following Prohibition’s repeal, homebrewers embraced a do-it-yourself approach in line with other countercultural trends of the day.
Charlie Papazian was a student at the University of Virginia when in 1970 he tasted a beer made by a local homebrewer. That first sip was a revelation to him, and he began to experiment with brewing his own beer. Papazian used basic equipment to homebrew. He repurposed glass bottles from a Charlottesville supermarket to bottle his beer. Papazian also wrote this recipe for "Log Boom Brew," his first recipe for homebrewed beer, while a student at the University of Virginia.
After graduation, Papazian moved to Boulder, Colorado, where he taught brewing classes, wrote books, and founded the American Homebrewers Association (AHA), the journal Zymurgy, and the Great American Beer Festival. Papazian became beloved by generations of homebrewers for his trademark reassurance, "Relax. Don't Worry. Have a Homebrew."
Oval shaped platter featuring a pattern of red, blue, and yellow around its edge and an image of a red dragon and multicolored phoenix in the center. New York restaurateurs Paul and Linda Ma used patterned ceramic dishes like this one to serve food at Paul Ma’s China Kitchen, in Yorktown Heights, New York, in both the restaurant and during Dine and Learn classes. They ordered this and other dishes from China and used them to serve food family style.
Paul Ma was born in the Shandong Province in the Northeast part of China. His father was the chief arsenal engineer for Chiang Kai-Shek’s army, and so Paul Ma’s childhood was marked by frequent moves throughout China, including to Szechuan, which also exposed him to the country’s vibrant and varied regional cuisines. His personal cooking style is a mosaic of these different local cuisines.
Paul Ma’s family eventually settled in Taiwan, and he emigrated from there to the United States, where he stayed briefly, before moving to Canada around 1964; He then immigrated to the United States around 1970. Paul Ma was part of a wave of immigrants from China who sought educational and job opportunities in North America, and specifically in the United States after the landmark 1965 Immigration and Nationality Act, which eliminated previous immigration policies that largely discriminated against working class people from non-Western European countries.
Initially, Paul Ma pursued a career as a medical statistician. But while working in that field, he began offering Mandarin language lessons and cooking classes on the side. He found that he truly enjoyed teaching and building meaningful connections with students not only through language, but also through discussions about culture. As his cooking classes quickly filled up with students, he found a deep pleasure in creating a communal table where cultural exchange and education went hand-in-hand.
Pursuing his passion for connecting with people through food, Paul Ma became a restaurateur and food entrepreneur in Westchester County, New York. Linda Ma, his wife and business partner whom he had met before emigrating from China, maintained the financial records of their businesses among other key duties. Linda Ma was born in the Jiangsu Province, near Shanghai.
At first, the Mas opened a Chinese grocery store in Mahopac, New York, in 1975; a year later, they moved their business to Yorktown Heights, New York, and called it Ma’s Oriental Store. In 1981, Paul Ma expanded his business ventures and began leading culinary tours in China, and guided Americans to learn about and experience regional Chinese cuisines.
In 1984, the Mas expanded their grocery business into Paul Ma’s China Kitchen and operated an innovative experience called “Dine and Learn.” During these educational meals, the Mas introduced customers to traditional Chinese and new American Chinese fare, history, and culture. As the popularity of the Dine and Learn classes grew, customers requested that the Mas open a restaurant. They soon opened a café in Ma’s Oriental Store and eventually expanded that into a full-service restaurant.
After closing Paul Ma’s China Kitchen in 1988, the Mas went on to establish several other restaurants, including the Shandong Inn and Shanghai Place, also in Westchester County, New York, and expanded Paul Ma’s businesses of leading culinary tours in China.
Silver metal cleaver with image of three rams on the handle. Discoloration present on the blade. New York restaurateurs Paul Ma used this cleaver during Dine and Learn cooking and culture classes at Paul Ma’s China Kitchen in Yorktown Heights, New York, as well as during other cooking classes he hosted throughout his culinary career.
Paul Ma was born in the Shandong Province in the Northeast part of China. His father was the chief arsenal engineer for Chiang Kai-Shek’s army, and so Paul Ma’s childhood was marked by frequent moves throughout China, including to Szechuan, which also exposed him to the country’s vibrant and varied regional cuisines. His personal cooking style is a mosaic of these different local cuisines.
Paul Ma’s family eventually settled in Taiwan, and he emigrated from there to the United States, where he stayed briefly, before moving to Canada around 1964; He then immigrated to the United States around 1970. Paul Ma was part of a wave of immigrants from China who sought educational and job opportunities in North America, and specifically in the United States after the landmark 1965 Immigration and Nationality Act, which eliminated previous immigration policies that largely discriminated against working class people from non-Western European countries.
Initially, Paul Ma pursued a career as a medical statistician. But while working in that field, he began offering Mandarin language lessons and cooking classes on the side. He found that he truly enjoyed teaching and building meaningful connections with students not only through language, but also through discussions about culture. As his cooking classes quickly filled up with students, he found a deep pleasure in creating a communal table where cultural exchange and education went hand-in-hand.
Pursuing his passion for connecting with people through food, Paul Ma became a restaurateur and food entrepreneur in Westchester County, New York. Linda Ma, his wife and business partner whom he had met before emigrating from China, maintained the financial records of their businesses among other key duties. Linda Ma was born in the Jiangsu Province, near Shanghai.
At first, the Mas opened a Chinese grocery store in Mahopac, New York, in 1975; a year later, they moved their business to Yorktown Heights, New York, and called it Ma’s Oriental Store. In 1981, Paul Ma expanded his business ventures and began leading culinary tours in China, and guided Americans to learn about and experience regional Chinese cuisines.
In 1984, the Mas expanded their grocery business into Paul Ma’s China Kitchen and operated an innovative experience called “Dine and Learn.” During these educational meals, the Mas introduced customers to traditional Chinese and new American Chinese fare, history, and culture. As the popularity of the Dine and Learn classes grew, customers requested that the Mas open a restaurant. They soon opened a café in Ma’s Oriental Store and eventually expanded that into a full-service restaurant.
After closing Paul Ma’s China Kitchen in 1988, the Mas went on to establish several other restaurants, including the Shandong Inn and Shanghai Place, also in Westchester County, New York, and expanded Paul Ma’s businesses of leading culinary tours in China.
Ceramic plate with blue and white design and floral design in the center. New York restaurateurs Paul and Linda Ma used patterned ceramic dishes like this one to serve food at Paul Ma’s China Kitchen, in Yorktown Heights, New York, in both the restaurant and during Dine and Learn classes. They ordered this and other dishes from China and used them to serve food in individual portions.
Paul Ma was born in the Shandong Province in the Northeast part of China. His father was the chief arsenal engineer for Chiang Kai-Shek’s army, and so Paul Ma’s childhood was marked by frequent moves throughout China, including to Szechuan, which also exposed him to the country’s vibrant and varied regional cuisines. His personal cooking style is a mosaic of these different local cuisines.
Paul Ma’s family eventually settled in Taiwan, and he emigrated from there to the United States, where he stayed briefly, before moving to Canada around 1964; He then immigrated to the United States around 1970. Paul Ma was part of a wave of immigrants from China who sought educational and job opportunities in North America, and specifically in the United States after the landmark 1965 Immigration and Nationality Act, which eliminated previous immigration policies that largely discriminated against working class people from non-Western European countries.
Initially, Paul Ma pursued a career as a medical statistician. But while working in that field, he began offering Mandarin language lessons and cooking classes on the side. He found that he truly enjoyed teaching and building meaningful connections with students not only through language, but also through discussions about culture. As his cooking classes quickly filled up with students, he found a deep pleasure in creating a communal table where cultural exchange and education went hand-in-hand.
Pursuing his passion for connecting with people through food, Paul Ma became a restaurateur and food entrepreneur in Westchester County, New York. Linda Ma, his wife and business partner whom he had met before emigrating from China, maintained the financial records of their businesses among other key duties. Linda Ma was born in the Jiangsu Province, near Shanghai.
At first, the Mas opened a Chinese grocery store in Mahopac, New York, in 1975; a year later, they moved their business to Yorktown Heights, New York, and called it Ma’s Oriental Store. In 1981, Paul Ma expanded his business ventures and began leading culinary tours in China, and guided Americans to learn about and experience regional Chinese cuisines.
In 1984, the Mas expanded their grocery business into Paul Ma’s China Kitchen and operated an innovative experience called “Dine and Learn.” During these educational meals, the Mas introduced customers to traditional Chinese and new American Chinese fare, history, and culture. As the popularity of the Dine and Learn classes grew, customers requested that the Mas open a restaurant. They soon opened a café in Ma’s Oriental Store and eventually expanded that into a full-service restaurant.
After closing Paul Ma’s China Kitchen in 1988, the Mas went on to establish several other restaurants, including the Shandong Inn and Shanghai Place, also in Westchester County, New York, and expanded Paul Ma’s businesses of leading culinary tours in China.
Four panel fabric screen on wooden frame. The screen depicts a group of Chinses scholars eating beneath blooming peach and plum trees. The blossoms, which lead to the production of countless fruits, symbolize a teacher's ability to produce many great students. The scene is surrounded by yellow flowers with a faded red border. The four panels fold flat.
New York restaurateur Paul Ma acquired this folding screen at an art show in Somers, New York, in 1980. Ma, an educator at heart, saw himself and his goals to spread knowledge of China’s rich culinary traditions in the scene of the scholars dining together. Further, the scene highlights the importance of shared meals in Chinese culture. Ma used the panel to introduce his restaurant patrons, family, and friends to some of the culinary customs and philosophical beliefs in China. The panel hung in his home and then the Shandong Inn in the late 1980s.
Paul Ma was born in the Shandong Province in the Northeast part of China. His father was the chief arsenal engineer for Chiang Kai-Shek’s army, and so Ma’s childhood was marked by frequent moves throughout China, including to Szechuan, which also exposed him to the country’s vibrant and varied regional cuisines.
At 12 years old, Ma’s family temporarily settled in Taiwan. In 1964, when he was 26, Paul Ma emigrated from Taiwan to the United States for a brief period. Then, Ma immigrated to Canada to earn an MA in statistics, and eventually came back to the US around 1970. Ma was part of a wave of immigrants from China who sought educational and job opportunities in North America, and specifically in the US after the landmark 1965 Immigration and Nationality Act.
Initially, Ma built a career as a medical statistician, but eventually he pursued his passion for connecting with people through food and became a restaurateur and food entrepreneur in Westchester County, New York. Linda Ma, his wife and business partner whom he had met before emigrating from China, maintained the financial records of their businesses among other key duties. Linda Ma was born in the Jiangsu Province, near Shanghai.
At first, the Mas opened a Chinese grocery store in Mahopac, New York, in 1975; a year later, they moved their business to Yorktown Heights, New York, and called it Ma’s Oriental Store. The Mas operated an innovative experience called “Dine and Learn” out of their store. During these educational meals, the Mas introduced customers to traditional Chinese and new American Chinese fare, history, and culture. As the popularity of the Dine and Learn classes grew, customers requested that the Mas open a restaurant.
In 1981, Paul Ma also expanded his business ventures and began leading culinary tours in China, and guided Americans to learn about and experience regional Chinese cuisine.
As the popularity of the Dine and Learn classes grew, customers requested that the Mas open a restaurant. Responding to customer requests, they soon opened a café in Ma’s Oriental Store and in 1984 expanded that into a full-service restaurant, Paul Ma’s China Kitchen.
In addition to Paul Ma’s China Kitchen, the Mas established other restaurants, including Shandong Inn and Shanghai Palace, also in Westchester County, New York. The Mas retired from the restaurant industry in 1994. Paul Ma took up community volunteering until 2005 and Linda Ma continued to work as a nurse part time until 2010.
This ceramic tea pot is black with a pink and blue floral design with a removeable lid. Two metal handles on top with woven wrapping. New York restaurateurs Paul and Linda Ma served tea in tea pots like this one during the Dine and Learn cooking and culture classes at Paul Ma’s China Kitchen in Yorktown Heights, New York. Paul Ma purchased this tea pot at the 32 Mott Street General Store in New York’s Chinatown.
Paul Ma was born in the Shandong Province in the Northeast part of China. His father was the chief arsenal engineer for Chiang Kai-Shek’s army, and so Paul Ma’s childhood was marked by frequent moves throughout China, including to Szechuan, which also exposed him to the country’s vibrant and varied regional cuisines. His personal cooking style is a mosaic of these different local cuisines.
Paul Ma’s family eventually settled in Taiwan, and he emigrated from there to the United States, where he stayed briefly, before moving to Canada around 1964; He then immigrated to the United States around 1970. Paul Ma was part of a wave of immigrants from China who sought educational and job opportunities in North America, and specifically in the United States after the landmark 1965 Immigration and Nationality Act, which eliminated previous immigration policies that largely discriminated against working class people from non-Western European countries.
Initially, Paul Ma pursued a career as a medical statistician. But while working in that field, he began offering Mandarin language lessons and cooking classes on the side. He found that he truly enjoyed teaching and building meaningful connections with students not only through language, but also through discussions about culture. As his cooking classes quickly filled up with students, he found a deep pleasure in creating a communal table where cultural exchange and education went hand-in-hand.
Pursuing his passion for connecting with people through food, Paul Ma became a restaurateur and food entrepreneur in Westchester County, New York. Linda Ma, his wife and business partner whom he had met before emigrating from China, maintained the financial records of their businesses among other key duties. Linda Ma was born in the Jiangsu Province, near Shanghai.
At first, the Mas opened a Chinese grocery store in Mahopac, New York, in 1975; a year later, they moved their business to Yorktown Heights, New York, and called it Ma’s Oriental Store. In 1981, Paul Ma expanded his business ventures and began leading culinary tours in China, and guided Americans to learn about and experience regional Chinese cuisines.
In 1984, the Mas expanded their grocery business into Paul Ma’s China Kitchen and operated an innovative experience called “Dine and Learn.” During these educational meals, the Mas introduced customers to traditional Chinese and new American Chinese fare, history, and culture. As the popularity of the Dine and Learn classes grew, customers requested that the Mas open a restaurant. They soon opened a café in Ma’s Oriental Store and eventually expanded that into a full-service restaurant.
After closing Paul Ma’s China Kitchen in 1988, the Mas went on to establish several other restaurants, including the Shandong Inn and Shanghai Place, also in Westchester County, New York, and expanded Paul Ma’s businesses of leading culinary tours in China.
In spring 2020, when the COVID-19 pandemic suddenly and radically altered the American economy and social life, a variety of consumer products, including hand sanitizer, were suddenly in short supply. Some breweries and distilleries volunteered to produce hand sanitizer in the absence of access to major brands. Companies like these were uniquely positioned to manufacture hand sanitizer, with its high alcohol content, given these businesses' ability to access the raw ingredients required to produce alcohol as well as the expertise and equipment appropriate for the production, packaging, and sale of such a product.
In April 2020, Urban South Brewery, a craft brewery in New Orleans, Louisiana, won a bid to manufacture 50,000 8-oz. bottles of hand sanitizer for Louisiana’s Office of Homeland Security and Emergency Preparedness. At the time, nearby hospitals, grocery stores, nursing homes, and other small businesses were in urgent need of this product. By April 2021, the brewery had produced more than 120,000 bottles of hand sanitizer. It also donated hand sanitizer to more than 150 public schools in Louisiana.
This brewery's pivot to produce hand sanitizer during the COVID-19 pandemic is reminiscent of actions taken by American breweries a century earlier, during Prohibition. When Prohibition began in 1920, breweries were prohibited from brewing beer. To stay in business, many converted their facilities to the production of a variety of alternate products, including non-alcoholic tonics, cheese, ice cream, chocolate, and even ceramics.
In the 1970s and 1980s, northern California became a hotbed of growth for brewing. The region’s dairies and wineries supplied equipment that brewers repurposed. Anchor Brewing Company in San Francisco and New Albion Brewing Company in Sonoma, together with the library and brewing science program at the University of California, Davis, provided practical and intellectual inspiration. Simultaneously, the culinary ferment of California Cuisine cultivated consumers eager for innovation in the glass as well as on the plate.
In 1979, Ken Grossman and Paul Camusi founded Sierra Nevada Brewing Company in Chico, California. When the brewery’s Pale Ale debuted in 1981, many consumers rejected it as too bitter. Nevertheless, the beer initiated a craving for American hops and would become an icon of the early “craft” era. Sierra Nevada's Celebration Ale is brewed with freshly picked hops and caramel malt.
In the 1970s and 1980s, northern California became a hotbed of growth for brewing. The region’s dairies and wineries supplied equipment that brewers repurposed. Anchor Brewing Company in San Francisco and New Albion Brewing Company in Sonoma, together with the library and brewing science program at the University of California, Davis, provided practical and intellectual inspiration. Simultaneously, the culinary ferment of California Cuisine cultivated consumers eager for innovation in the glass as well as on the plate.
In 1979, Ken Grossman and Paul Camusi founded Sierra Nevada Brewing Company in Chico, California. When the brewery’s Pale Ale debuted in 1981, many consumers rejected it as too bitter. Nevertheless, the beer initiated a craving for American hops and would become an icon of the early “craft” era. Sierra Nevada's Celebration Ale is brewed with freshly picked hops and caramel malt.