{"id":1057,"date":"2010-10-03T12:26:44","date_gmt":"2010-10-03T19:26:44","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/cqtwo\/?p=1057"},"modified":"2011-01-04T20:06:39","modified_gmt":"2011-01-05T03:06:39","slug":"fresh-and-bitter","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/2010\/10\/03\/fresh-and-bitter\/","title":{"rendered":"Fresh and bitter"},"content":{"rendered":"<p>I just noticed today, but\u00a0<a title=\"Article in Real Beer about AVBC\" href=\"http:\/\/www.realbeer.com\/blog\/?p=1361\">back in March<\/a>, Ken Allen, the founder of the\u00a0<a title=\"Anderson Valley Brewing Company\" href=\"http:\/\/www.avbc.com\/\">Anderson Valley Brewing Company<\/a>, sold the brewery. I hope their products survive the change; I&#8217;m a big fan of especially their Boont Amber, a classic session beer. \u00a0The brewery is the\u00a0<a title=\"Brewer's Association rankings\" href=\"http:\/\/www.brewersassociation.org\/pages\/media\/press-releases\/show?title=brewers-association-releases-top-50-breweries-list\">49th largest craft brewer<\/a> in the country.  I hope that Allen got a good price for his business; the fundamentals of the craft brewing industry look pretty good, given the expectation that craft brewing will supplant imported beer and in the long term replace it.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I just noticed today, but\u00a0back in March, Ken Allen, the founder of the\u00a0Anderson Valley Brewing Company, sold the brewery. I hope their products survive the change; I&#8217;m a big fan of especially their Boont Amber, a classic session beer. \u00a0The &hellip; <a href=\"https:\/\/archive.blogs.harvard.edu\/cqtwo\/2010\/10\/03\/fresh-and-bitter\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1116,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[36],"tags":[],"class_list":["post-1057","post","type-post","status-publish","format-standard","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8jQA6-h3","_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts\/1057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/users\/1116"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/comments?post=1057"}],"version-history":[{"count":8,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts\/1057\/revisions"}],"predecessor-version":[{"id":1081,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/posts\/1057\/revisions\/1081"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/media?parent=1057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/categories?post=1057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/cqtwo\/wp-json\/wp\/v2\/tags?post=1057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}