Many don’t realize that although it says “Blue Moon Brewing Company” on the label, Blue Moon is actually made by Molson Coors, one of the biggest beer companies in the world. Because of this there are many in the craft beer community who are apprehensive about the beer’s popularity. They see it as an attempt by corporate America to infiltrate the craft beer scene under false pretenses and steal the profits from small, independently owned breweries. They fear that big beer corporations like Molson Coors might one day even be able to drive these small craft breweries out of business thanks to their size and strength from a business stand point, forever damaging the craft beer scene.

At the same time there are many who see the surprising popularity of Blue Moon as nothing but a good thing. Thanks to the massive reach and distribution channels of Molson Coors, Blue Moon is available throughout the US and has introduced countless casual beer drinkers to a Belgian style beer who might otherwise have never tried anything but light lagers like Coors and Budweiser. As a result many more are taking an interest in quality craft beer, helping the craft beer movement a great deal. These folks argue that a beer should be judged on taste, not who brews it, and to do otherwise is nothing but petty snobbery.

Personally I have mixed feelings on the beer. While I too am suspicious of a big corporation like Molson Coors, there is no question it has helped spark an interest in craft beer among many who previously couldn’t have cared less. When people new to craft beer ask me to recommend something for them the number one comment I hear is “I like Blue Moon, what else should I drink?” I usually tell these folks to give other Belgian whites a try. Hoegaarden is perhaps the second most popular in the US of this style. While the Hoegaarden Brewery has been around since the 15th century, it’s currently owned by Anheisher-Busch, which makes it similar to Blue Moon’s current ownership status. Hoegaarden’s corporate ties aren’t as well known as the Coors/Blue Moon connection so it tends to elicit less of a reaction among craft beer enthusiasts.

There are however some great craft wits out there, including the Ommegang Witte, Allagash White and Blanche De Chambly from Unibroue.

What do you think of Blue Moon? Has it helped or hurt the craft beer movement? Leave your thoughts in the comments below or hit us up on Twitter.

Barrel-aging is nothing new in the world of wine and liquor; aging beer in barrels, however, is a relatively new practice that’s gaining in popularity. Today, we’re going to take a look at how it works and some barrel-aged beers that everyone should try.

Beer is usually placed in barrels for aging after primary fermentation is complete and before it has been carbonated. A variety of barrels can be used, but brewers frequently use barrels which have previously held wine or liquor. After anywhere from several months to several years in a barrel, the beer will absorb some of the flavors and aromas left over from the wine or liquor. Then, the beer will be carbonated and bottled for your drinking enjoyment.

The barreling process adds additional complexity to the taste and aroma of a beer. Sometimes a brewer will simply age an existing beer he has in his (or her) repertoire, but many of the more adventurous will craft a recipe specially suited to benefit from the barreling process. This could be an extra malty brew that will blend well with the sweet flavors of rum or a crisp light beer that will complement the light flavors of a chardonnay.

However it is done, barrel-aged beer is an exciting area that craft brewers are exploring with enthusiasm and passion. Be sure to try one if you haven’t yet. Some of our favorites include:

Stone Brewing Co. Oaked Arrogant Bastard – The barrel-aged version of Stone’s infamous Arrogant Bastard. Trying this alongside the regular version would be a good introduction to how barrels can enhance beer.

Brooklyn Brewery Manhattan Project – This  beer was a collaboration between Brooklyn Brewery and David Wondrich, drinks editor of Esquire magazine. It was aged in rye whiskey barrels for a wonderfully smoky aroma and taste.

Allagash Curieux – Aged in Jim Beam barrels for 8 weeks, this one is a must try.

Dogfish Head Burton Baton – A fantastically complex yet still light ale with notes of oak and vanilla.

Smuttynose Brewing Oaked Tripel Penetration – A great twist on a traditional Belgian style tripel. The heavy oak notes blended well with the light flavors of a tripel.

What’s your favorite barrel-aged beer? Have you tried a barrel-aged brew you would like to recommend? Let us know next time you have one by tweeting what you drank and adding the ‘#mybeer’ hashtag.