As is the wont of select social circles, beer enthusiasts also have a functioning nomenclature pertaining to all facets of the brew-dom. While some terminology has inevitably made its way into the main stream—hops, cask-conditioned, IPA’s—the “growler” has been relegated into the dusty archives of beer dispensaries. Perhaps due to its natural onomatopoeic associations, or simply because it’s not as widely marketed as vintage beer packaging (12 pack, 40 oz, kegs), the growler is sorely under-represented within the imbibing community.
Much like the seasons, beer is cyclical: robustly dark winter ales give way to hoppy, floral Spring ales; give way to light, citrus-infused Summers; which lastly, give way to spicy, oft pumpkin-tinged Autumn and Oktoberfest creations. Unlike the water cycle we all learned in grade school, the “Beer Cycle” is infinitely more fun and useful—even more so when applied to the art of growlers!
It is here that the benefits of growlers begin to shine. First and foremost, is the obvious fact that growlers are receptacles for “draft beer." Any chap worth his stone in beer knows that draft trumps bottle every time—this isn’t scotch or wine—the brew tastes best when the carbonation is fresh, bubbly, and rich! The growler allows you to harness the awesome power of the draft for a (typically) fiscally-advantageous price. Depending on the fare, you can snag a growler o’ goodness from anywhere between $10-20 smackers—a solid deal on draft-poured, craft beer! Now this isn’t for the Natty Light or PBR enthusiasts—such drivel isn’t worthy of the growler’s lofty innards—and typically isn’t even on tap at your typical distributor.
Bottom line: harness the seasonal glory of craft brew with your growler—it is cost-efficient, fresh, typically more potent (higher ABV), and down right more sumptuous!