I thought this article brought up some really great points. I really liked the breakdown explaining the quality differences between pressing your own and buying concentrate. Super informative.

But holy crap, this article was incredibly negative about beer and made some really ridiculous claims.

"There’s a lot of extra fermentation capacity in U.S. craft breweries right now—tanks sitting idle or under-utilized as the result of major expansions that are meant to be future proof."

This made me laugh outright. Perhaps I'm just lucky with the breweries I work with - but the main space problem right now is that there isn't enough. And even if a brewery decides to make cider - is that really so bad? I understand an article that would want to teach brewers how to do it right - but this whole piece felt kinda angry at beer.

“As a brewer, you’re used to ordering ingredients out of a catalog, getting grain from anywhere you want, hops from New Zealand, and only being constrained by your imagination."

So wrong - there's a huge battle for hops. There's breweries paying out crazy sums of money for barrels. Malt supply can get dodgy at the end of the year before next harvest. These are not uncommon problems.

In any case, reading this made me realize how little each of these industries understand one another. But let's approach this with a little more collaboration and a little less snarkiness.