This morning we get our very first look at a new beer coming to bottles from 3 Floyds. This is Mother of Dreadnaught and it is Dreadnaught imperial IPA age din Muscat wine barrels. This beer will be packaged in 22oz bottles and stay tuned here for AbV and release details.
Our Ambassador Brewer Stephen Hale seems to be embracing the island lifestyle in anticipation of our next beer: Coconut Creme Ale. Our light-colored dessert beer is fermented with pineapple purée and aged on lightly toasted coconut flakes. Look for it starting April 10th!
Today we have a new beer coming to the Brewer’s Select Series from Blue Moon. This is Pacific Apricot Wheat and it is an ale brewed with cardamom and apricot puree. This beer hits 5.6%-AbV and it will be packaged in 12oz bottles.
From Samuel Adams:
The brewers of Sam Adams release their new ride-sharing app Brewbr, which gets you where you want to go, and stops for beer along the way. Ride with Benefits. www.samueladams.com/brewbr
Here’s a new can coming from Finch Beer in Chicago, IL. This is Plumage IPA and it is an American IPA that uses Citra and Blanc hops. Plumage will fly in at 6.5%-AbV and 55 IBU and this is the new 12oz can.
From Karl Strauss:
Craft beer was born in California and it was here that brewers created the “west coast” style of hop-forward brewing. California is a big state, and Nor Cal and So Cal often have different approaches to beer – yet remain united through hops.
NxS (North by South) IPA is a collaboration between Northern California’s Sierra Nevada Brewing Co. and San Diego’s Karl Strauss Brewing Company (hey that's us!). NxS is unabashedly hoppy – in true California fashion – and features hop flavors of citrus and tropical fruit with a light and crisp malt body.
We are traveling up CA making stops along the way in select cities with a ton of NxS, a slew of special release beers from each brewery, and commemorative glassware. Join us on our trek!
We brought you news of this beer, and now we have the full label. This is Shoebelation and it is a collaboration between Shmaltz and Clown Shoes. This beer is an ale aged in Bourbon barrels and it will be packaged in 22oz bottles. Look for Shoebelation to hit 14%-AbV and stay tuned here for release details.
From Sly Fox:
On Sunday, May 7 beginning at 11 a.m., Sly Fox Brewing Company will host their legendary Bock Fest and Goat Race. This annual rain-or-shine spectacle has been called “Philadelphia’s Best Beer Event” and will feature one of the largest single offerings of bock beers served by any brewery in the United States, including the release of Sly Fox’s seasonal Maibock. Revelers will be able to enjoy live German Oompah music, great food, and the main event: live goat racing, featuring as many as 60 competitors, with the winner earning the honor of having the year’s festive Maibock named in his or her honor. In addition, a Jumbotron will take over the lush field neighboring the 30,000-square-foot brewery and broadcast the goat races.
“People always come up and ask me, ‘You aren’t seriously racing goats, are you?’ and the honest answer has remained the same since we started this crazy event in 2000: ‘Yes, that’s exactly what we’re doing!’” says Brewmaster Brian O’Reilly. “Bock Fest started small, but today, it’s the kick-off to our summer season and something we look forward to all year round. We can’t wait to wash down a delicious bratwurst or two with some great bock beers and cheer on this year’s crew of goat contenders.”
Bock Fest is cash only and free to attend. All food and drink must be purchased with tickets, available on site. An ATM is located inside the Sly Fox Tastin’ Room (331 Circle of Progress Drive, Pottstown, PA), which opens its doors wide to the public during Bock Fest, and there will be a mobile ATM van in the parking lot. Guests may also purchase food and drink tickets using the secure BeerMe app, available for easy download on all smartphones. Inside and at tents near the races, O’Reilly and his crew will pour an assortment of German-style beers, including Slacker Bock, Instigator Dopperbock, two Eisbocks, and the year’s celebratory Maibock, to be tapped after it is christened in honor of the winning goat at the conclusion of the races.
In addition, the brewery will serve German brats, pretzels, veggie sandwiches and pizza, and vendors such as Stella Jeanne’s Festival Food, The Cow & the Curd and Weckerly’s Ice Cream will be on hand with their tastiest wares. Registration opened in early April for would-be “goat handlers” and entries will be accepted until April 24 (click here). Participants must secure their own goat and the cost is $60 per goat and includes a Bock Fest VIP Pass, mug, t-shirt and two drink tickets. All goats must be checked in by 12 noon.
The first heat for the goat races starts promptly at 2 p.m., and this “delightfully weird” event typically takes about 90 minutes, with as many as 60 registered goats competing for the title. Sly Fox representatives will crown the Goat Race Champion at the conclusion; their Maibock beer will be named in honor of the winning goat and ceremoniously tapped for all to enjoy.
This year’s winner will join a long list of greats in the Sly Fox Goat Hall of Fame, including: George (2000), Clover (2001), Ernie (2002), Nelly (2003), Weird Beard (2004), Savannah (2005), Han (2006), Sundae (2007), Jasper (2008), Dax (2009), Nelly (2010), Peggy (2011), Peggy (2012), Simon (2013), Jixxer (2014), Penny (2015), Blue Hazel (2016). *Peggy and Simon were crowd favorites and their victories were made even more impressive due to these goats only having three legs.
As soon as the races conclude, German rock-and-roller Alex Meixner will play his accordion to entertain the crowd for the first time in the event’s 17-year history. Meixner is a global icon and Grammy-nominated musician who gained national fame after recording the “One-Man Pep Band” commercial for Hormel Foods. Listen to Meixner’s distinctive sounds while taking part in Masskrugstemmen, a traditional Bavarian bier stein holding contest where participants compete to see who can hold a 5-pound Liter mug, filled with Sly Fox beer, for the longest period of time (winner will receive a $100 gift card and bragging rights). Bock Fest is a family-friendly event, with ample opportunities for children to mingle with the goats and get their faces painted to match their favorite goat racer – and meet Billy the Goat, the official mascot of Bock Fest. For additional information, including parking and transportation, please click here.
From Double Mountain:
Hood River, OR - March 31st, 2017 – Double Mountain Brewery and Taproom is pleased to announce that televisions are finally being installed in both the downtown Hood River Taproom and SE Portland Taproom in the Woodstock neighborhood.
Ending a decade of resistance to requests for television, several large LED flat screen TVs will be installed behind each bar. Each screen will be dedicated to a trusted (& not so trusted) news sources Al Arabiya, Al Jazeera, BBC World News, CNN, Euronews, Fox News, Geo News, MSNBC, NDTV India, Sky News, & possibly reruns of John Stewart. Alternative sports such as Australian Football, Cricket, Model Aircraft Racing, NASCAR, & Street Luge will also be featured.
When challenged on his change of heart, Owner and Brewmaster, Matt Swihart said in response "I really prefer to talk to people. But, when Direct TV offered us all of the news channels in exchange for telling people that watching TV in a Taproom is a way to make new friends, I couldn’t resist. Kind of a pay to play deal. But seriously, consuming news from around the world is something that I can do all day and the New York times in the Taproom is often hogged by the regulars."
Recently, Matt Swihart appeared on several Portland area news broadcasts detailing a new partnership with the OBRC to take the refillable bottle program to the next level in Oregon. Seeing himself on TV, Matt quickly envisioned his 95 seconds of fame on a loop at the Taproom while guests enjoyed fine craft beer that has won almost no awards.
If this new initiative is received well, it’ll be expanded to offering guests a personal 2.5”x4” screen on which to watch selected programing. Phase three will include offering guests the ability to send small messages to each other.--
Stop by one of the Taprooms to enjoy a beer or even a cider while expanding your outlook on the world.
From Hill Farmstead:
On Wednesday, April 5, we're proud to release the next iteration of our collaborative series, Works of Love: Tired Hands.
Our friend Jean Broillet IV of Tired Hands joined us last June at the brewery to brew two beers. The first was Karma Emulsion, and the second was a special Farmstead® ale with aromatic spicebush. Fermented and conditioned in our oak foudres, this was bottled in July of 2016 and allowed to evolve into a beautiful expression of our long friendship and shared vision.
750ml, $30.00, limit 3 per person (credit card and matching ID required, please see our bottle release policy).
Retail operation hours are Wednesday - Saturday, 12 p.m. - 5 p.m.
Sacramento, CA – Urban Roots Brewery & Smokehouse announces plans to open a 15,600 sq. ft. facility incorporating a 15-barrel craft beer production brewery, tasting bar and a 300-seat smokehouse restaurant, including a 2,400 sq. ft. outdoor patio in the Downtown Sacramento/Southside Park area at 1322 V Street.
A joint venture between Sacramento area natives and co-owners, Brewmaster Peter Hoey and Rob Archie, owner of regional favorite Pangaea Bier Café, Urban Roots Brewery & Smokehouse plans to open fall 2017 and estimates to employ approximately 50 people.
Peter Hoey has worked toward this moment for over two decades. He has practiced his craft alongside the legends at Sierra Nevada, led the charge at Sacramento Brewing Company, and currently consults with the top beer brands in the country for BSG CraftBrewing, an industry supplier of brewing ingredients. Recent production collaborations include the highly sought after Hoeybeer with Santé Adairius Rustic Ales.
After a decade of collaborating together in the industry, partnering with Rob Archie on Urban Roots will fulfill Hoey’s life-long dream of producing some of the finest beers in the world, pairing them with simple, clean and delicious food, and showcasing Sacramento’s regional farm-to-fork ingredients.
A pioneer of national and international craft beer promotion in Sacramento, Rob Archie’s concept, Pangaea Bier Café, has earned the respect of top brewers in the country and a fiercely devoted clientele—not to mention being the culinary critics’ darling with back-to-back Sacramento Burger Battle judges’ choice wins, being named a Top Beer Destination every year since its opening in 2008, and receiving numerous accolades from both print and broadcast media.
Bringing their combined national and international beer travel experience and expertise home, Urban Roots will produce a myriad of beer varieties, with a focus on farmhouse style ales, oak aged beers and collaborative releases. The smokehouse will continue the culinary excellence practiced at Pangaea Bier Café focusing on regional ingredients and smoked meats. The Urban Roots name is intended to represent its location in the city’s center and its proud roots in both the Sacramento urban and farming communities.
Hoey and Archie believe that the V Street location is a key ingredient in creating their vision for Urban Roots—and their vision for Sacramento. Investing in the Downtown Sacramento/Southside Park neighborhood, and in Sacramento in general, is a reflection of both partners’ beliefs and passion for their community. Both Hoey and Archie have individual and shared histories of uniting Curtis Park and Oak Park through a successful neighborhood business, hosting sold-out beer dinners to support local philanthropy, as well as taking and sharing the Sacramento region’s talents and tastes with a global audience.
1322 V Street is exactly where Hoey and Archie want to build Urban Roots Brewery & Smokehouse, an immersive craft-beer brewery experience that doesn’t currently exist in the Capital City. In doing so, they will offer a one-of-a-kind destination for Sacramentans to come together and create a bevy of food and beer tastes for the world to enjoy.
rom DC Brau:
UNITERS OF THE BREWNIVERSE
Tuesday, April 11 | 5pm | Jack Rose Dining Saloon
This year, we went BIG for our six-year anniversary, which happens to coincide with #CBC2017, and brewed SIX out-of-this world collaborations with some of the best breweries in the country: 2SP Brewing Company, Atlas Brew Works, Firestone Walker Brewing Co. (with Hop Head Farms), Melvin Brewing, Stone Brewing, and UNION Craft Brewing.
Join us upstairs at Jack Rose Dining Saloon on Tuesday night for an epic tap takeover event featuring ALL SIX CBC COLLABORATIONS:
CONFLICT OF INTEREST - DC Brau / Melvin Brewing (Imperial Pilsner)
ALT BY MYSELF - DC Brau / Stone World Gardens & Bistro (German-Style Altbeir)
CROSS EYED CAT IN THE MEOW BOX - DC Brau / 2SP Brewing (German-Inspired IPA)
RALLY CRY - DC Brau / Atlas Brew Works / REI (Session IPA) - Benefiting Washington Area Bicyclist Association
GREEN CARD - DC Brau / Hop Head Farms / Firestone Walker (American Pale Ale)
YONDER CITIES - DC Brau / Union Craft (Belgian Farmhouse IPA)
Plus special beers from each of the seven partnering breweries – including an Elijah Craig Barrel-Aged Alpha Domina Mellis IV (Imperial IPA), and a JRDS Cask Strength Maker's Mark Single Barrel-Aged version of our Belgian Space Reaper 2.0 . No cover!
Oakshire Releasing Citrafonix, Sun Made Raspberry, The Perfect Storm Double IPA, Heart Shaped Box, Imperial Spiced Apple Porter & Fruit Farm
The incredibly talented Oakshire production team is well known not only for the exceptional quality and consistency of our year-round and seasonal beers released in our Core brewing program, but also for the awesome, unique and true-to-style beers we release throughout the year from our Vintage and Pilot brewing programs! Below you’ll find the latest beers we’re releasing!
Every year we pre-plan our Year-Round and Seasonal beers that will be packaged for distribution to bottle shops, grocery stores, and drinking establishments throughout the Northwest. Enjoy Fresh is the declaration of our CORE brewing program - these beers are daily favorites and are readily available for here and to go at our Public House and new Watershed Market.
A Northwest-Style IPA with citrus peel & juice from grapefruit, orange, and lime, Citrafonix is refreshing & drinkable with a clean finish – as an IPA should be. Promoted from our Core Seasonal to Core Year Round line-up, look for Citrafonix on shelves and on tap throughout the year! Available Year Round, Starting March 2017.
Sun Made Raspberry marries traditional Berliner Weisse tartness with real raspberries for a bright, fresh flavor with a crisp, clean finish. The first of four annual Sun Made releases, Sun Made Raspberry's invigorating taste ushers in sunny skies, even if only in your mind! Released February, 2017.
Wildly aromatic, The Perfect Storm Double IPA crashes over your palate with intense waves and generous amounts of our favorite Pacific Northwest hops. Flavors of citrus, tropical fruits, resinous pine, and subtle flowers linger after each sip and beckons you back for more. Released March, 2017.
Aged or meant-for-aging beers in our VINTAGE program showcase spirits-barrel-aged, wild, and higher ABV beer styles that take time to perfect. Very limited production and packaged primarily in specialty bottles, these beers are the long-cycle creative counter-part to the rapid-cycle creative brewing in our Pilot program. We take all the time and resources needed to build these beers over time. While they are suitable for drinking when we release them, they also age well and are perfect for your beer cellar.
A beautiful, bourbon barrel-aged imperial stout lays the foundation for the chocolate candy inspired Heart Shaped Box. After resting in barrels for a year, we further conditioned this beer on generous amounts of sweet cherries, locally roasted coffee, organic vanilla beans and cocoa nibs. Darker than night and reminiscent of playing candy roulette, each sip brings a wave of sensational, chocolatey goodness. Sit back and enjoy as you are locked inside our Heart Shaped Box. Released February, 2017.
Imperial Spiced Apple Porter began its journey in 2015 with the procurement of bourbon barrels used to age a cider by our friends at 2 Towns Ciderhouse in Corvallis, OR, and the cider's impressive residual flavors of cinnamon & nutmeg inspired Oakshire’s brewers’ design of this complex Imperial Porter. Dark chocolate aromatics introduce flavors of warm mulled cider, and the distinctive bright apple character blends with roasted malts creating an intriguing and delicious barrel-aged beer. Released February, 2017.
The inaugural release of our open fermented farmhouse series features Pinot Noir grapes grown by our friends at Iris Vineyards. Fruit Farm: Open Fermented Farmhouse Ales with Pinot Noir Grapes pours deep purple, with a nose instantly reminiscent of sparkling rose. The first sip is bright and jammy followed by complex earthiness from a spontaneous blend of airborne and cultured yeasts. Layers of malic, tartaric, citric, and lactic acid sweep the sides of your tongue while distinctive fruitiness and drying tannic character weave across the palate. Releasing March 2017.
From the AHA:
Tired of fad diets not giving you the results you deserve? Join the newest diet sensation, proven by "real science" to shed pounds right before your eyes: the Pale-Ale-Eo Diet.
From Modern Times:
The wheel of spectacularly tasty 2017 special releases continues to turn, bringing us the infinitely crushable, fruit-laden splendor that is Drop Art. Within its incredibly sexy packaging is a refreshing, spritzy sour that we packed with completely unreasonable amounts of mango & orange zest, yielding an absurdly tasty fruit-party that's basically happiness in liquid form.
This delectable beverage will be hitting shelves & taps starting next week, although if you absolutely can't wait to get some in your face-piece, we've got it at both tasting rooms on draft as well as in take-home 4-packs.
IF YOU'RE THE KIND OF PERSON WHO ENJOYS AN EXCELLENT IPA, you're probably going to want to get into our tasting rooms stat. We just tapped Clear & Present Dankness–a collaboration with our friends at Cellarmaker Brewing–and it is tasting phenomenal. We totally packed this beer with Citra, Mosaic, Galaxy, and Nelson hops, including an absurdly huge hop addition to the whirlpool that included some Citra lupulin powder. The end result is easily the most explosively flavorful Chico beer we've ever brewed. We're pretty stoked on it, and we think you will be, too–assuming you get a pint before it disappears.
We are thrilled to be releasing the first two bottles from our Oak Foeders that were installed at our Magic Factory last year. Starting on Tuesday, April 18th at 12pm, Woofle Dust and Broken Wand will be available for pre-sale simultaneously in our new online store (store.councilbrew.com) and released in the Tasting Room on April 22nd, 2017. Stay tuned for more upcoming oak foeder aged beer releases this May.
WOOFLE DUST | AMERICAN GOLDEN SOUR ALE, OAK FOEDER AGED | 6.0% ABV
The Woofle Dust (magical dust) that lives in the Magic Factory settled into this special foeder, transforming the light biscuit base into a vibrant expression of fruit flavors. The power flashes with each sip of this golden sour ale revealing layers of pineapple, guava, peach, and pear. The foeder’s oak tannins and vanilla come through to round out the mouthfeel and provide a spellbinding experience. We captured some woofle dust in this bottle to let it continue to work its magic over time.
BROKEN WAND | AMERICAN DARK SOUR ALE, OAK FOEDER AGED | 6.3% ABV
The giant, wind-up Owl, guardian of the Magic Factory and conjurer of darkness and truth, comes bearing the broken wand, which has turned this ominous beer into darkness. This foeder aged sour beer is the result of carefully selected microbes from our Deadlock barrel program that worked their magic in this beer. This dark concoction has intense flavors and aromas of strawberry jam, dark berries, chocolate, vanilla, and soft oak tannins.
It’s only a keg label, but this is Gemutlichkeit Weizenbock from Goose Island. This beer will hit 7%-AbV.
30 March 2017
From Oskar Blues:
Longmont, CO - Since Oskar Blues introduced the CROWLER® in 2012 discerning breweries, taprooms and to-go beer venues have been canning draft beer on-the-go in recyclable CROWLER cans. Now, beer drinkers in all 50 states can enjoy the benefits of the CROWLER® with the introduction of the resealable CROWLER® can lid.
CROWLER® (CAN + growler) is a 32-ounce or 25-ounce CAN filled with fresh craft beer from the draft source. Available at breweries and beer venues across the country, CROWLER® cans allow beer fans to take draft beer to go. Until recently, CROWLER® (like their smaller counterpart) cans had to be enjoyed fully when they were opened. The Resealable CROWLER® Can is simple to open and reclose with just a quarter turn; it also has an easy-to-pour opening. Thanks to a development from Dayton Systems Group (DSG), breweries in all 50 states can now serve CROWLER® cans using resealable technology.
“We get off on pushing the limits, doing things differently & the resealable CROWLER® is another step of innovation to take advantage of what the can package has to offer from behind the bar,” said Jeremy Rudolf, the man behind the CROWLER® integration at Oskar Blues Brewery.
Doug Dozark of Cycle Brewing in St. Petersberg, Florida gets it: “Cans are a better package than glass, but we haven’t been able to offer our regular beers in traditional cans because of the cost and availability of a quality canning machine. Filling CROWLER® cans at the bar has filled a void for us and given us a niche in this area.”
The All-American CROWLER® seamer and CROWLER® cans were introduced to the market as a collaboration between Oskar Blues and Ball Corporation when they noted how beer drinkers were refilling standard glass growlers in taprooms, which typically aren’t cleaned correctly. This, along with the fact that typical growlers let light in, has a negative effect on the taste of the beer. The CROWLER® is more portable, more recyclable (it’s infinitely recyclable) and pours fresher beer.
“We’re excited to be collaborating with Oskar Blues on the next generation of innovative packaging. The resealable CROWLER® brings a valuable new option that offers a container that’s easy to open and reseal without compromising freshness,” Brad Bachmann, President of Dayton Systems Group said.
“The DSG cap contains an oxygen scavenger to help maintain beer’s freshness, something we know is of premium importance to craft brewers and beer drinkers,” said Dick Glennon, DSG’s Managing Director.
“The CROWLER® allows us to always fill a clean, fresh container so we have more confidence in the beer quality. Customers are psyched about the cans! It means they don’t have to remember their empty growlers, the package is compact, less fragile and infinitely recyclable,” added Cycle Brewing’s Dozark.
The All-American CROWLER® machine, pre-set up for re-sealable canning, is sold for $4,150 while retrofit kits are available for original machines. To purchase a machine and inquire about quantities of cans/lids contact email@example.com.
Boulder, CO – March 30th, 2017 — Avery Brewing Company, a Boulder-based craft brewery and maker of White Rascal Belgian-Style White Ale, is thrilled to announce its expanded distribution into Louisiana. Whether new to Avery Brewing or an existing fan, Louisianans will be able to find a wide selection of Avery’s beer line-up on draft and in stores starting on April 4th, including White Rascal Belgian-Style White Ale and El Gose German-Style Sour Ale, as well as the “Botanicals & Barrels” series, including acclaimed Raspberry Sour and Vanilla Bean Stout. The entry into Louisiana will mark state number 34 for Avery Brewing’s U.S. distribution.
Avery Brewing will be distributed by Mockler Beverage Co. in the Baton Rouge market, Southern Eagle Distributor in the New Orleans market, and Champagne Beverage Co in the Northshore market.
"We are excited to welcome Avery Brewing to the state of Louisiana,” says Jacob Talley, Craft Brands-Manager at Mockler Beverage Co. “The quality and style of beers they produce will resonate with the consumers of Louisiana and, for that reason, we have pursued a partnership for nearly 5 years. We share a similar passion for quality in everything we do and we appreciate the vision of the brewery to creatively blend Old World tradition with American ingenuity and boldness. We feel that the consumers in Louisiana will react favorably."
“Our distribution partners in Louisiana just get it,” says Justin Sutherland, Southern Sales Manager at Avery Brewing. "These are our people. They run, hike, bike, and just generally bleed authentic Avery. They truly care about being experts on Avery Brewing beer which was evident when they drove all the way to Texas to pick up our beer before our initial meeting. Louisiana is a huge untapped market for us so we are thrilled to have partners who understand Avery Brewing at our core.”
To celebrate this launch, Avery Brewing Co. beers will be at Zapp’s International Beer Festival on Saturday, April 1st at the LSU Rural Life Museum in Baton Rouge. The beers will then start to hit shelves across the state in the days and weeks to follow.
----To find the locations that will carry Avery Brewing beer on draft or in-store, please use Avery’s Brew Finder and enter a zip code.
Boulevard, Creature Comforts & AZ Wilderness Team Up For Collaboration No. 7 – Oak Aged Lager (Aug 2017)
Collaboration No. 7 – Oak Aged Lager will be brewed with our friends at Arizona Wilderness Brewing Company from Gilbert, Arizona and Creature Comforts Brewing Company in Athens, Georgia. As with previous collaboration projects, the goal is to work with brewers for whom we have mutual respect and learn new techniques while celebrating the strengths of the chosen breweries.
Our friendship with Arizona Wilderness can be traced back to the second year of Boulevardia’s Taps & Tastes Experience. Given the complex nature of hosting breweries that don’t currently distribute to the state of Missouri, they were unable to pour their beer during the fest, but still attended as our guests to enjoy the weekend. The Arizona Wilderness boys (a way in which they often refer to themselves) became particularly smitten with Steven Pauwels (and who came blame them, really?) during the weekend and it’s safe to say the feeling was mutual. The following year, they were able to pour beer during the festival and impressed attendees (and brewery folks) with their inspired beers that pushed brewing boundaries while celebrating ingredients indigenous to Arizona.
We first met the Creature Comforts crew during a game of bocce ball played in Paso Robles during the Firestone Walker Invitational Beer Festival. Just the right amount of beer (and rosé) had been consumed that we decided to have a friendly wager on the match, our breweries. Fortunately for us, Team Boulevard was victorious and we didn’t have to turn the keys to our brewery over to our new friends from Georgia. In a moment of pure generosity later in the evening, Steven gave them their brewery back. Having become insta-friends, we spent a lot of time chatting, swimming, eating and of course drinking beers with the Creature Comforts folks during the weekend. Known for brewing an impressive range of styles with great technical accuracy, Creature Comforts is best known for their incredibly balanced yet juicy IPA, Tropicalia.
While final recipe formulation is ongoing, our intent is to brew a 6% ABV lager featuring a malt bill composed of pale malt, Sonoran White Wheat, Missouri wheat, honey malt and corn grits. The wort will be hopped with Nelson Sauvin, Lemondrop and Hallertau Blanc hops while additions of Riesling juice and peach puree will accent the sweet fruitiness suggested by the chosen hops. Aged briefly on virgin oak during fermentation, the collaboration beer will receive peach puree and lemon zest just before packaging. Finishing the beer with champagne yeast in bottle conditioning will produce a slightly effervescent golden lager that showcases regional ingredients from each brewery’s home state.
Collaboration No. 7 - Oak-Aged Lager is currently scheduled for an August release. Stay tuned for more details!--
- Jeremy Danner, Ambassador Brewer
From Two Roads:
Two Roads introduces their Tanker Truck Sour Series, a new series of kettle-soured beers that takes a different route in more ways than one. Kettle-soured beers incorporate bacteria in the brewing process and add sourness to the beer.
Typically, the souring process occupies the brew kettle for over two days while the mash sours. To free up the brew house, Two Roads took a “Road Less Traveled” approach by repurposing an old milk tanker truck that is located outdoors to prevent any souring bacteria from contaminating the brew house.
"The tanker truck is a unique solution. It allays concerns about lactobacillus in the brewery and frees up our brew house, which has been quite busy," said Two Roads Master Brewer Phil Markowski.
VP Sales & Marketing Clem Pellani noted, "We’re big fans of sour beers and we’ve had a great reaction in the marketplace to our Two Roads Passion Fruit Gose draft and our Two Evil Geyser Gose collaboration with Evil Twin. As a result, we decided to introduce a series of limited release, kettle-soured beers in 16 ounce cans and draft. Since a re-purposed milk truck is a unique and unusual addition to any brewery, we thought it would be fun to dub this the Tanker Truck Sour Series.”
Three different Tanker Truck beers will be released in 2017 starting with Passion Fruit Gose in early April followed by Persian Lime Gose in June. A fall sour beer will be announced shortly.
Passion Fruit Gose features a nose of tropical fruit, the taste of light wheat and a perfect harmony of tartness and sweet fruit that's mingled with a hint of salt to really bring the flavors to life. This beer is the perfect accompaniment to warming temperatures.
The beers come in 16 oz. four pack wraps and draft. They will be available wherever Two Roads beers are sold.
From Flying Dog:
The brewmasters of Manor Hill Brewing, Vanish Farmwoods Brewery, Waredaca Brewing Company and DC Brau Brewing Company all have one thing in common. They got their start at Flying Dog. It’s no secret that craft beer is a brethren band of misfits. And this beer was a family affair. The 2017 CBC symposium beer will be available at the conference.
This morning you get your very first look at a new collaboration beer coming from The Bruery & Funky Buddha. This is ¡Guava Libre! and it is an imperial cream ale brewed with lactose, guava and vanilla. Look for ¡Guava Libre! to hit 7.5%-AbV and this 2017 release will be package din 750ml bottles. Stay tuned for release details.
Here we have another cool label (and beer) coming from 3 Floyds. This is Canus Invertus and it is a Flemish-style red ale with some really cool artwork on the bottle. This beer will be packaged in 22oz bottles and stay tuned here for AbV and release details.
Here’s another new can coming from Summit Brewing. This is Belgian-Style Pale Ale and it combines “floral and orange zest hop notes with a graham cracker and honey malt base.” This beer will hit 5.5%-AbV and it will be packaged in 12oz Rexam cans.
MINNEAPOLIS, MN, MARCH 30, 2017: Pucker up and get ready to meet Lucy, Indeed's Session Sour Ale releasing in 12oz cans next week. Lucy is light-bodied, tart, and bubbly with tropical fruit notes that welcome sour drinkers both old and new.
Lucy Session Sour Ale is the latest labor of love from Indeed's Head Brewer Josh Bischoff. A tribute to his daughter of the same name, Lucy was a stubborn beer to make — sour, sassy and unpredictable — but then again, nothing worth doing comes easy. We've brewed Lucy with lemongrass, orange peel and passion fruit, providing lush tropical fruit notes balanced with a tart, citrusy finish. Weighing in at a sessionable 4.2% ABV, Lucy is the perfect sour to get to know again and again.
To celebrate the release of Lucy Session Sour, we'll be tarting it up with our friends at Can Can Wonderland, and you’re invited! Join Indeed on April 20th for a night of getting silly, sipping sours and having a grand old time. Hit the mini golf course for your chance to win a free Lucy and if you strike that lucky hole-in-one shot on Indeed’s 18th hole, you might just win a year of free beer! Get ready to tap into your creative side with a Lucy coloring contest, then get set for a secret unveiling of a super special sour surprise that’s pretty sweet. RSVP here and let’s love Lucy!
Today we get to see a new Experimental Hop Ale coming from Deschutes. This is Experimental Hop # 431 and this beer will brewed exclusively with this new hop variety. Look for this beer to hit 5.9%-AbV and 55 IBU and it will be packaged in 12oz bottles and kegs. Stay tuned for release details.
We’re pleased to introduce Jester King Rare Corals, a farmhouse ale refermented with guava, bananas, strawberries, cantaloupe, toasted coconut, and chamomile!
Rare Corals was brewed in September, 2016 with unfiltered Hill Country well water, two-row malted barley from Blacklands Malt, raw wheat, rolled oats, and hops. It was fermented in a stainless steel tank with our mixed culture of brewers yeast, native yeast, and native bacteria. It was then refermented with ~1,200 pounds (combined) of guava, bananas, strawberries, cantaloupe, toasted coconut, and chamomile. Rare Corals was bottled on December 5th, 2016 and was 100% naturally refermented in bottles and kegs. It’s 5.3% alcohol by volume, 22 IBU, 3.7pH, and has a finishing gravity of 0.999 (-0.3 degrees Plato).
Rare Corals will be released when our tasting room opens at 4pm on Friday, March 31st. It will be available by the glass and in bottles to go (750ml/$16). We have approximately 2,000 bottles available for sale with a bottle limit of three per customer per day. With only 2,000 bottles available for the whole batch, we don’t anticipate that Rare Corals will be distributed beyond our tasting room, aside from some special events.
From Samuel Adams:
BOSTON, MA March 30, 2017 Cincinnati holds a special place in the heart of Samuel Adams. Not only is it the hometown of Sam Adams founder and brewer Jim Koch, but in the 1940's Jim's father apprenticed at the Hudepohl brewery in Cincinnati, which Sam Adams purchased in 1997. Since then many of America's favorite beers have been brewed at the Sam Adams brewery, which is the largest local brewery located in Over the Rhine - employing over one hundred people. To celebrate Cincinnati's importance to Sam Adams, the men and women who live and work in the Tri-State area and at the brewery, Sam Adams is releasing the first-ever Cincinnati-inspired American Lager aptly named Samuel Adams 513.
Inspired by the fighting spirit of Cincinnati's men and women, Sam Adams brewers utilized Warrior hops for the first time in any of their beers. This distinctive American hop variety contributes a smooth, pleasing bitter flavor as well as a mild, herbal and pine aroma not found in any other Sam Adams brews. The final official 513 recipe was decided upon by Cincinnatians themselves. At last year's Zinzinnati Oktoberfest, drinkers had the chance to sample three Cincinnati-brewed beers and voted on their favorite style. The Sam Adams brewers heard local residents' voices (and palates) loud and clear that day and went on to brew the crowd favorite lager recipe that is now known as 513.
It's not just the beer that was inspired by the great city, the unique tap handle pays homage to the Union Terminal with pigs paying tribute to the city's nickname "Porkopolis" which was coined in the 1800s.
"Cincinnati has such an amazing, rich brewing history & culture, and means a lot to me personally," said Samuel Adams founder and brewer Jim Koch. "It's been 20-years since we purchased our Cincinnati brewery and for those 20 years we've brewed hundreds of great beers, and have made them available for drinkers across the country. It's exciting that for the first time we are releasing a beer just for the Cincinnati Tri-State area as a way to pay homage to drinkers in my hometown. And we're excited to tap the first keg at the Great American Ball Park for the Reds' season opener!"
About Samuel Adams 513
Samuel Adams 513 is a classically dry-hopped American lager that blends a complex, malty backbone with bright hop notes for a refreshingly balanced beer. The beer's toasty, biscuity aroma and rich malt forward flavor finishes with a citrusy note and spicy bitterness – solidifying itself as a brew you're not soon to forget. The lager's crisp flavor pairs perfectly with Cincinnati chili, a bratwurst at Great American Park or a chili dog with cheese at Kings Island Amusement Park.----
Samuel Adams 513 will be available on draft year-round, exclusively in the Tri-State area. To find where you can enjoy a pint of Samuel Adams 513, search the Beer Finder at www.samueladams.com/find-a-sam.
What do you get when you combine a blonde lager from Texas’ oldest independent brewery with fresh strawberries from Poteet, Texas – the Strawberry Capital of the World? Shiner Strawberry Blonde. On shelves just in time for warm weather to arrive.
Shiner Strawberry Blonde started as part of our Brewer’s Pride Series – limited-run beers made in small batches and offered in our Family Reunion packaging. But this crisp and refreshing brew, made with a mix of pale and wheat malts – and those delicious strawberries – proved to be ripe for the drinking. So we made it our Summer Seasonal. To celebrate, we've given it brand new packaging.
Also getting a new look is Shiner Ruby Redbird. It gets its name from the Ruby Red Grapefruit, the State Fruit of Texas. We add ginger to give it a delightful but subtle kick. Ruby Redbird’s deep gold color and full body come from pure Munich malt and a combination of Mt. Hood, Citra and Cascade hops.----
Ruby started as a perfect beer for hot summer days, but now we’ve made it available all year.
Got enough craft beer knowledge to impress, or do you need a few party tricks? Learn a few key processes brewers use to ensure their brew is consistently great, bottle to bottle, and pint to pint:
Dry hopping is the art of adding hops after primary fermentation has finished. Think of those big juicy aromatics you find in the most delicious IPAs. Next time you huff some heavenly hop aroma, thank breweries like us for their heavy hand when it comes to the hops.
Bottle or Can Conditioning
Did you know that oxygen is the biggest enemy of beer (but critical to brain cells… the irony, right)? When light and heat get through to a beer, they lead to the growth of bacteria, which feeds off the oxygen trapped in the head space at the top of those bottles. Conditioning is an extra step of adding a tiny bit of yeast right when the beer is packaged, then those cases go into a climate controlled warehouse to kickstart the secondary fermentation process in the bottle. The yeast dines on the residual sugars in the beer, but most importantly consumes the oxygen left in the head space. This mini science lab makes sure that the beer stays fresher, much longer, naturally.
Look at a typical beer from one of the big boys – it’s super light yellow and virtually see-through, right? And that’s the way it’s supposed to look, right? Hogwash! Their filtering process has stripped all the natural goodness in the beer, because you can’t filter out hops and yeast without filtering out flavor too. So next time you see a hazy brew, lean back and enjoy!
Beer is food! With great craft brews, you want to drink them as fresh as you can with all the natural flavors still bursting at the seams. Of course there are some specific styles that do mature and evolve in a good way (think: barrel aged brews), but for most beers – get em while the getting is good! The most popular styles like IPA’s and pale ales are not meant to be aged. Drink em fresh, and always check that BIEB date (Best if Enjoyed By). It’s how brewers check to ensure their beer is always tasting its best once it leaves the brewery. The longer you can keep it cold and dark (that’s why brown bottles are best) the better and fresher your beer will be.
You ever stick a steak in a microwave and set it on high to cook it? Big fat NOPE. You’d be taking that beautiful meat and nuking it, killing all the natural flavors that make a beer some damn tasty. Pasteurizing is an artificial process designed to allow beer to sit on a shelf for years No bueno when you’re going for the tastiest brews possible.
Well hopefully we learned ya a thing or two! Want a brew that ticks all the boxes, and will be a crowd pleaser at your next party? Grab a SweetWater 420 or any of the other lip smackin brews from SweetWater Brewery.
There are many different reasons why we turn up to work each morning and mash in, but if we were to take a straw poll of our brewing team one would feature fairly highly. The desire to experiment and try new things is something that has driven brewers for generations and today we still love nothing more than taking a chance and seeing where it leads. And since our very early days, that desire has been formative to one series of beers in particular.
Our latest Paradox release is out now.
A liquid interpretation of what brewing can achieve, Paradox sets out its stall from the beginning. Every few months we dial in a brew of our resonant imperial stout and then consign it to the timber embrace of a select group of different barrels. This latest iteration stands out for two particular reasons – firstly, it has taken on a classic American twist by being aged in Rye Whiskey casks, and secondly we have brought it into the twenty-first century by releasing it in cans.
Yes, we have welcomed the very particular paradox of launching one of our foundational beers in the very latest of formats. Paradox began life in Martin’s garage in 2006; the series can trace its lineage right back to the days before BrewDog even existed. And to celebrate a decade of Paradoxes we have decided to change things up with the packaging and encase this 15% ABV imperial stout in aluminium (and yet retain its link to history in the form of a box).
Paradox Rye dives deep into the flavour of the American frontier - the liquor that won the West is embedded in its DNA. The peppery spice and toasted oak ingrained within these incredible barrels has imbued our imperial stout with a stunning depth of both aroma and flavour. At the same time, the rye has yielded layers of espresso, molasses and chocolate liqueur and added the warmth of campfire whiskey.
Paradox Rye is live in our online shop right now and will be pouring from the taps of our UK Bars from 6pm tonight, Thursday 30th March. It is a beer that brings history crashing into the present – pick some up online or head to your nearest BrewDog bar and let us know in the comments below what you think! And if there are any other spirit barrels you’d love to see us give the Paradox treatment, leave us a note and see where it might lead…
With the upcoming opening of its Everett-based Taproom, Down The Road Brewery is excited to announce the release of Queequeg’s Revenge – a citrusy New England IPA. The 7% turbid ale makes liberal use of Pacifica, Green Bullet and Motueka, three fresh strains of juicy hops from New Zealand.
Over the past 10 years, New England IPAs have exploded in popularity. Queequeg’s Revenge is true to style with hazy turbidity, low bitterness and smooth mouthfeel. The bright hop profile features a blast of citrus, tropical fruit and floral spiciness. Fresh, smooth and aromatic, this is a NEIPA for hop lovers who are looking for something new.
Queequeg, the tattooed harpooner from Melville’s Moby Dick, was a natural muse for this epic beer. Ishmael’s friend and shipmate was the king of his home island off the coast of modern day New Zealand. Queequeg’s Revenge is our opportunity to make a hero of this amazing literary character who is too often resigned to a supporting role.
Queequeg’s Revenge is a limited release available in 16oz cans and on draft. The New England India Pale Ale will be available throughout Eastern Massachusetts beginning next week. Down The Road will also be pouring its newest beer at its Everett Tap Room upon opening to the public later this spring.
From Penn Brewery:
We are over the moon about the installation of our new five-barrel pilot brewing system! With this new brewhouse, our brewers will be producing a whole slew of new specialty draft beers. The beauty of a small batch system is that it allows our brewers to “play” – just get creative and try new recipes. Since these are limited-quantity beers, they’ll only be available at Penn Brewery and a small handful of other bars and restaurants. We start brewing in March!
Here’s some Q&A about our new brewing system with Nick Rosich, our head brewer:
Q. What is the production capacity of the new system?
A. Depending on the style of beers and the sales numbers, approximately 150 bbls/yr is a good estimate.
Q. How frequently will we brew with the system?
A. Depending on the styles of beer, approximately 3 brews/month.
Q. What kinds of beer will be brewed? What special varieties can we look forward to?
A. Delicious ones! Out of the gates we are looking at a high ABV Scottish ale (wee heavy) and a few different takes on a session IPA to fine tune it pre-production.
Q. What are the benefits of brewing on a smaller system? Are there things you can make with the smaller system you can't on the large-scale system?
A. More creative and unique styles that may not sell at the rate, let's say, Penn Pilsner or Penn IPA does. 99.9% of the time the fresher the beer the better the beer. We can also fire it up for special restaurant events and make 5/2 kegs instead of 95/2 kegs.
Q. What else do you want to say about the system?
A. We're all really excited for some of the creative opportunities and outlets that a scratch system will open for us, such as allowing the brewing staff to produce new, different, and unique styles. There is a Pro-Am series of beers in planning with a few local Pittsburgh area home brewers and some collaborations with existing breweries we have been wanting to do for a while.----
The first brew from the system, a wee heavy Scottish ale, will be ready in April. (And if you sign up for the Penn Mug Club, you’ll get first crack at it!) We can’t wait!
Here’s another new sports can coming from National Bohemian Beer (aka Natty Boh). This football edition comes from the" “land of pleasant living” and the beer is packaged in 12oz cans. Stay tuned for more.
New commitment to secure 100% of purchased electricity from renewable sources by 2025
AB InBev to become the largest corporate direct purchaser of renewable electricity in the global consumer goods sector,reducing the company’s operational carbon footprint by 30%
Mexico Power Purchase Agreement (PPA) signed, our first agreement under this new commitment
Anheuser-Busch InBev (Euronext: ABI) (NYSE: BUD) (MEXBOL: ANB) (JSE: ANH), Mexico City, MX, March 28, 2017 –– Anheuser-Busch InBev today announced a commitment to secure 100% of the company’s purchased electricity from renewable sources by 2025. In total, this will shift 6 terawatt-hours of electricity annually to renewable sources in the markets where AB InBev operates and will help transform the energy industry in countries like Argentina, Brazil, India and markets across the African continent. This increased renewable electricity generation – which is the amount of energy produced in one year by solar panels covering the area of more than 400 soccer pitches – will support efforts to achieve climate targets under the 2015 Paris Climate Conference (COP21) agreements.
“Climate change has profound implications for our company and for the communities where we live and work,” said AB InBev CEO Carlos Brito. “Cutting back on fossil fuels is good for the environment and good for business, and we are committed to helping drive positive change. We have the opportunity to play a leading role in the battle against climate change by purchasing energy in a more sustainable way.”
As part of this initiative, AB InBev expects to secure 75-85% of electricity through direct power purchasing agreements. The final 15-25% will mainly come from on-site technologies such as solar panels.
This commitment will make AB InBev the largest corporate direct purchaser of renewable electricity in the consumer goods sector globally and will reduce the company’s operational carbon footprint by 30%. This will have the same positive effect as removing nearly 500,000 cars from the road. The renewable energy target also demonstrates AB InBev’s continued commitment to following a low carbon pathway, in line with the United Nations Sustainable Development Goals.
The company has also joined RE100, a global initiative of influential businesses that are all committed to using 100% renewable electricity. RE100 is led by The Climate Group in partnership with Carbon Disclosure Project.
AB InBev’s renewable electricity transformation will begin in Mexico, which is home to the company’s largest brewery, in Zacatecas. AB InBev has signed a Power Purchase Agreement with Iberdrola for 490 gigawatt-hours per year. With this new partnership, the company will be able to meet all of its purchased electricity needs for production sites in the country. The agreement with Iberdrola is also expected to increase Mexico’s wind and solar energy capacity by more than 5%. Iberdrola will build and install 220 MW of wind energy capacity onshore in the state of Puebla, and energy generation is expected to begin in the first half of 2019.
AB InBev plans to enter into similar agreements in other markets in the near future. By launching this new partnership in Mexico, AB InBev hopes to demonstrate that by switching to renewable electricity, businesses across the world can contribute to a 100% renewable electricity future.
We brought you the original 22oz packaging, and now we have the latest. This is A Giant Hop For Mankind from Bayou Teche and it is a double IPA that will now be moving to 12oz bottles with a new label. Stay tuned for release info.
March 30, 2017 – Portland, OR – After five years in its tiny, hand-made brewery and pub, Sasquatch Brewing Company is undertaking a major expansion, adding a new brewing facility in a 4000-square foot warehouse in industrial Northwest Portland. The new brewery will include a 15-barrel system, two 90-barrel cider fermenters, and a tasting room open to the public seven days a week. Three brand new beers – a Kolsch, Amber and a Grapefruit IPA – and a new Hopped Cider will be released at Sasquatch’s Grand Opening event. The event is set for April 21 from 3 to 10 pm at 2531 NW 30th Avenue, Portland. The festivities are free and open to the public and will include complimentary BBQ and live music from Portland bluegrass band Out West.
“The brewery has been a labor of love from day one,” said Sasquatch Brewery founder Tom Sims. “We have appreciated and thrived on the support of the local community, and are excited that we’ve come to a point where we’ve simply outgrown our space. We are looking forward to having room to spread our wings and begin some new programs out of the new location.”
The new brewery will feature 22 taps with a wide variety of beers and ciders, local kegged wine, a barrel program for aging beers and large, private event space. The original location in Hillsdale will remain open, focusing on developing small experimental batches.
Sasquatch started as a classic Northwest, hop-driven brewery, and over the years has broadened its offerings to include sours, Belgians and ciders. Its top year-round beers include Woodboy IPA, Oregon Session Ale, Vanilla Bourbon Cream Ale, Hairy Knuckle Stout and Red Electric IRA.
Sasquatch, a true bootstrapped brewery that prides itself on making an authentic agricultural product by hand – from hauling grain to welding its own bar and tables – feels at home in its gritty location in the heart of one of the last true industrial areas of Portland. Just inches from the back of the building a train runs by, and out front across the street, steel galvanizers are dipping metal into steaming vats of molten zinc.
And yet despite its industrial location in this city of contrasts, Sasquatch is nestled at the foot of Portland’s beloved Forest Park, one of the country’s largest urban forests. This makes it ideal for hosting hikes and runs in the park, because as Sims puts it: “Exercise is best when it ends with a beer.” On the brewery’s north wall is a large, colorful mural painted by renowned Portland artist, Chris Bigalke. It features a nod to the things the brewery team loves most: the outdoors, Portland and of course, good beer.
Mike Paladino, Head Brewer, said, “The brewery’s new location will give us the room to make lagers, start a barrel-aging program and start packaging beer and cider in a 500ml bottle format. The new facility in the heart of Northwest Portland is a brewer’s dream.”