The best breweries of 2017 will be based on the data from 2016 and follow the same format as below.
We took a bunch of 2015 beer data and smashed it together with our poll.
The top breweries of 2016 had higher scores.
Not everyone wants to know how the beer sausage is made, but if you do keep reading.
We took a bunch of 2015 beer data and smashed it together with our poll.
The top breweries of 2016 had higher scores.
Not everyone wants to know how the beer sausage is made, but if you do keep reading.
The 2016 top breweries were determined by an algorithm and the results of an online poll.
The algorithm used beer data from 4 main categories:
1. The results of 4 major US beer judging competitions (The Great American Beer Festival, The U.S. Beer Open, The World Beer Cup and the North American Beer Awards) for the last several years, with more weight given to higher placings and to the more recent competitions.
Professional beer judges should be good at judging beer, assumption #1.
2. The results of 2 major online beer rating websites for 2016 (Beer Advocate and Rate Beer).
People who take the time to rate beer online should be good at judging beer, assumption #2.
3. The results of a major homebrewing magazine (Zymurgy) poll of their readers' choices for the best beer in America.
People who subscribe to homebrewing magazines should be good at judging beer, assumption #3.
The algorithm produced a Total Quality Value for each brewery, higher numbers were obviously better. Each state was allotted a number of eligible entrants, depending on the number of breweries. California, with nearly 800 breweries had 36 entrants; while Mississippi, with maybe a dozen breweries had only 9. Additional breweries were included if requested by a significant number of voters.
The online poll of eligible breweries was taken on this website between September and November of 2015, which produced a Poll Multiplier for each brewery relative to its state.
People who take the time to vote for the best brewery online should be good at judging beer, assumption #4.
The Total Quality Value was multiplied by the Poll Multiplier. This produced a final value, the top three values in each state were determined to be the winners.
Note: One other factor was considered, variety. If a brewery only offered only one or two beers, or only brewed lagers, or only say organic, barrel aged, imperial dragon fruit sours with wild yeast, they received a lower Variety Multiplier. Most breweries earned a score of 1 (perfect), with a handful getting a lower score.
The idea is that the term "best beer" implies that a brewery should produce a decent variety of quality beer. The mixed six pack rule was used as a general guide. So if a brewery offered about 6 different styles; say Lager, Wheat, Pale Ale, Amber, IPA and Stout then perfect, its all good. If a brewery has Kolsh, Belgian Single, Wee Heavy, Smoked Porter, Cascadian Dark, and a supa-funky Brett, that is also good, perfect score.
Another Note: That is a whole bunch of assumptions (see #1-#4 above).
Disclaimer: Some excellent breweries have been overlooked by the algorithm, mostly due to being newer or not entering major competitions. Over 800 breweries were analyzed (for 2017 we analyzed 1151!), from Abita Brewing Company in Louisiana to Zipline Brewing Company in Nebraska. If there is brewery that you think deserves to be included, go to the State Page and submit it on the form with a short justification.
The algorithm used beer data from 4 main categories:
1. The results of 4 major US beer judging competitions (The Great American Beer Festival, The U.S. Beer Open, The World Beer Cup and the North American Beer Awards) for the last several years, with more weight given to higher placings and to the more recent competitions.
Professional beer judges should be good at judging beer, assumption #1.
2. The results of 2 major online beer rating websites for 2016 (Beer Advocate and Rate Beer).
People who take the time to rate beer online should be good at judging beer, assumption #2.
3. The results of a major homebrewing magazine (Zymurgy) poll of their readers' choices for the best beer in America.
People who subscribe to homebrewing magazines should be good at judging beer, assumption #3.
The algorithm produced a Total Quality Value for each brewery, higher numbers were obviously better. Each state was allotted a number of eligible entrants, depending on the number of breweries. California, with nearly 800 breweries had 36 entrants; while Mississippi, with maybe a dozen breweries had only 9. Additional breweries were included if requested by a significant number of voters.
The online poll of eligible breweries was taken on this website between September and November of 2015, which produced a Poll Multiplier for each brewery relative to its state.
People who take the time to vote for the best brewery online should be good at judging beer, assumption #4.
The Total Quality Value was multiplied by the Poll Multiplier. This produced a final value, the top three values in each state were determined to be the winners.
Note: One other factor was considered, variety. If a brewery only offered only one or two beers, or only brewed lagers, or only say organic, barrel aged, imperial dragon fruit sours with wild yeast, they received a lower Variety Multiplier. Most breweries earned a score of 1 (perfect), with a handful getting a lower score.
The idea is that the term "best beer" implies that a brewery should produce a decent variety of quality beer. The mixed six pack rule was used as a general guide. So if a brewery offered about 6 different styles; say Lager, Wheat, Pale Ale, Amber, IPA and Stout then perfect, its all good. If a brewery has Kolsh, Belgian Single, Wee Heavy, Smoked Porter, Cascadian Dark, and a supa-funky Brett, that is also good, perfect score.
Another Note: That is a whole bunch of assumptions (see #1-#4 above).
Disclaimer: Some excellent breweries have been overlooked by the algorithm, mostly due to being newer or not entering major competitions. Over 800 breweries were analyzed (for 2017 we analyzed 1151!), from Abita Brewing Company in Louisiana to Zipline Brewing Company in Nebraska. If there is brewery that you think deserves to be included, go to the State Page and submit it on the form with a short justification.
Move along, nothing to see here.
Bullcrap to follow...
To determine the top breweries in each state, the following equation was modified:
Then we multiplied the results by the square root of Einstein's cosmological constant, and divided by i (called the Imaginary Dragons Number by our Quantum Field Theorists friends).
Good beer has multiple unknowns such as flavor, aroma, mouthfeel, alcohol, temperature and carbonated pressure. Since in three dimensions, there are three equations and four unknowns (five scalar velocities and the pressure), then a supplementary equation is needed. This extra equation is the continuity equation for incompressible fluids that describes the conservation of mass of the beer:
Due to this last property, the solutions for the Navier–Stokes equations are searched in the set of solenoidal ("divergence-free") functions. For this flow of a homogeneous medium, density and viscosity are constants.
The pressure p can be eliminated by taking an operator rotation (alternative notation curl) of both sides of the Navier–Stokes equations. In this case the Navier–Stokes equations reduces to the vorticity-transport equations.
Our technical team is currently working on quantifying the morphic resonance of really tasty beer using surreal numbers and string cheese theory.
Treat a friend to a new beer and a fantastic story soon. (Or a fantastic beer and a new story)
Due to this last property, the solutions for the Navier–Stokes equations are searched in the set of solenoidal ("divergence-free") functions. For this flow of a homogeneous medium, density and viscosity are constants.
The pressure p can be eliminated by taking an operator rotation (alternative notation curl) of both sides of the Navier–Stokes equations. In this case the Navier–Stokes equations reduces to the vorticity-transport equations.
Our technical team is currently working on quantifying the morphic resonance of really tasty beer using surreal numbers and string cheese theory.
Treat a friend to a new beer and a fantastic story soon. (Or a fantastic beer and a new story)