The term “craft beer” has really taken hold throughout the United States, but once in a while I run into someone who gives me a blank stare when I start applying the word “craft” to beer.

I must confess that I obsess to a weird extreme over craft beer’s place in the beverage universe, especially as it competes with wine and spirits.

One of my goals for this column is to make readers aware any time a new brewery opens distribution in the Birmingham area.

On April 9, sad news began to spread throughout the craft beer world that Pierre Celis had passed away. Celis single-handedly saved the Belgian white beer (witbier) style from extinction back in the 1960s.

Wine people have all sorts of ridiculous gadgetry. From CO2 cylinders that force corks out of bottles with compressed gas to stoppers that pump excess air out of open bottles to decanters to wine glass charms.

One of my favorite stories illustrating the brotherhood of craft brewers involves Adam Avery (of the eponymous brewery) and Vinnie Cilurzo (of Russian River Brewing).

Close your eyes for just a minute and think about your favorite beer in the world. Fat Tire? Dogfish Head 90 Minute IPA? Good People Brown? Great Divide Yeti? Whatever the beer is, and however awesome you think it is, what’s your best guess on how the brewer who created it learned his trade?

Are you giving up beer for Lent? Or perhaps you know someone who is. I have a friend or two who are going that route (pure madness, in my opinion). Can you imagine doing the opposite—giving up all food and drink except beer (and water) for Lent?

Perhaps it’s because I lack originality, but my own favorite style of beer happens to be the fastest growing style in all of craft beer: the India Pale Ale.

You know the places. They advertise their impressive array of taps: 20, 40, 60 or sometimes even 80 or more. We don’t have as many in Birmingham as some larger cities, but I’ve seen reports that more may be on the way.