Thursday, December 31, 2015

Icicle Brewing’s Bootjack CANpaign begins

Icicle Brewing Company cans its Bootjack IPA

Welcome to the 2016 Bootjack CANpaign. We hope you are as excited as we are!

For 2016 we challenged ourselves to make our award winning Bootjack IPA, better. Impossible you say? Well, we say nay! You can make a beer better without changing the recipe ya know. Like making it more travel friendly.

Since we began brewing beer we have longed for the day we can put our beer in cans and take them to the far reaches of the universe! Now, let’s just say, we are no longer longing and our ticket to Mars has been booked. We have officially canned our Bootjack IPA and we couldn’t be happier! But it’s not always about what we think. Much like we challenged ourselves, we want to challenge you to tell us what you think.

So take the #bootjackchallenge and show us all the great places you and your very own #bootjacksixpack travel to. Our poor Bootjack has been bottled up for so long… it just can’t wait to get out exploring 12 ounces at a time! Who will take it to the farthest, highest, coldest, hottest places around? There’s only one way to find out. The cans are currently available only at our tasting room in downtown Leavenworth. They are in limited supply so get them while you can. Get it? Can. #bootjackCANpaign

For details about Icicle Brewing Company and further information about our beers please feel free to contact us at:

Website: http://ift.tt/VqQbdc
Email: info@iciclebrewing.com
Phone: 509-548-BREW (2739)

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Gravity Brewing Announces Addition of New Head Brewer, Taylor Kuck

December 29th 2015

Gravity Brewing Announces Addition of New Head Brewer, Taylor Kuck

Louisville, Colorado:  Gravity Brewing is pleased to announce the addition of Head Brewer Taylor Kuck. Taylor comes to Gravity Brewing from Lagunitas Brewing Company (Chicago, IL). In addition to brewing for Lagunitas, Taylor has several years of experience at Ska Brewing Company (Durango, CO), Great Lakes Brewing Company (Cleveland, OH) and Marshall Brewing Company (Tulsa, OK). Taylor completed the diploma course in Brewing Science at Siebel/Doemens Academy in Chicago, IL in 2010 and the Doemens Master Brewer Program in Munich Germany in 2011.

Taylor brings an impressive work ethic, a strong passion for craft beer and brewing, and years of valuable experience to the Gravity Brewing team. Taylor and Gravity Brewing’s Founder/Brewer, John Frazee, will work on all aspects of brewing operations together, along with Assistant Brewer Stephen Bok. Taylor and John have already collaborated on the creation of several new Gravity beers now available at the tasting room in Louisville, CO and select draft accounts throughout Colorado, including; Olde Gravitatem (Winter Warmer – Old Ale), Desertas (Raspberry Chocolate Baltic Porter), Jingle Juice (Christmas Ale), and Grim Whiipa (Imperial Wheat IPA). Taylor has also worked with John to improve upon brewing procedures and techniques which will bring even greater quality, consistency, and efficiency to Gravity Brewing’s beers. Gravity Brewing is extremely excited to have Taylor join the Gravity Brewing team.

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 About Gravity Brewing:  Gravity Brewing was established in December 2010 by John Frazee and Ryan Bowers (both graduates of CU-Boulder’s School of Engineering and Applied Science) and opened for business in August 2012, becoming Louisville Colorado’s first neighborhood craft brewery.  Based on a strong appreciation and knowledge of science and engineering, Gravity Brewing takes the art and technique of brewing quite seriously.  Gravity Brewing is always striving to push the envelope of conventional brewing, while maintaining a strong regard for tradition and authenticity. The name Gravity Brewing represents the goal to produce high quality, full flavored ales and lagers; having a product of substance and dignity; the adventure lifestyle enjoyed in Colorado; a sense of our existence in this world; and thought provocation.

Visit Gravity online: http://ift.tt/1dBi8V7     http://ift.tt/1dBibQI     http://www.twitter.com/gravitybrewing

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Wednesday, December 30, 2015

Blackberry Farm Brewery Releases Winter Saison

Inspired by crisp December nights on our estate in the foothills of the Great Smoky Mountains, this dark farmhouse ale is reminiscent of the natural nuances of winter. Light and dark wheat add palate fullness to this Saison’s floor malted barley backbone. Abbey-style character malts and our flavorful yeast strain develop complex dark fruit notes, while Styrian Golding hops bring a subtle counterbalance of bitterness. Unique yet rooted in tradition, our Winter Saison is ideally accompanied by foods with notes of cinnamon, citrus and nutmeg.

750ml bottles and draft

6.3% ABV, 26 IBU, 46 SRM.

http://ift.tt/1TqJenR

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Adelbert’s Brewery Brings Home Two Gold Medals from 2015 Artisan Awards

AUSTIN, Texas (December 30, 2015) –  Adelbert’s Brewery in Austin, Texas is excited to announce it has received two Gold Medals from the 2015 Artisan Awards for Flyin’ Monks and Dancin’ Monks. With the addition of these two medals, Adelbert’s Brewery now holds 27 medals to date.

The Artisan Awards is a competition that showcases traditional made products from producers around the world. The Artisan Awards beer category is growing in both sales and popularity year after year. They aim to highlight where the products were sourced, much like a farmers market, by showcasing traditional, organic, handmade, local, small batch, and seasonal beer brands.

Flyin’ Monks, a quadrupel, is conditioned on oak cubes used by Spirit of Texas Distillery to age their Pecan Street Rum. This ale has complex sweet oak and rum flavors with a warm alcoholic finish. It also holds a Gold Medal from the International Craft Competition Awards and Regional Championship from the United States Beer Tasting Championship (USBTC).

Dancin’ Monks, a dubbel, is a clean, malty ale with fruity, plum aromas and robust flavors. The carbonation balances the moderate sweetness from the malt, resulting in a dry and smooth finish. It also has a Gold Medal from the Craft Beer Awards.

Prior to the Artisan Awards, Adelbert’s Brewery brought home another seven awards in 2015 including:

  • Great American Beer Festival (GABF) Gold Medal in Belgian and French Style Ale for Vintage Monks
  • International Craft Competition Awards Gold Medal for Flyin’ Monks
  • Belgian White-Wit National Grand Champion from the United States Beer Tasting Championship (USBTC) for Naked Nun
  • Silver Medal at the Best Of Craft Beer Awards for Naked Nun
  • Bronze Medal from Best Little Brewfest in Texas for Tripel B
  • Gold Medal from Best Little Brewfest in Texas for Scratchin’ Hippo
  • International Craft Competition Awards Gold Medal for Vintage Nun

About Adelbert’s Brewery:

Adelbert’s Brewery is an award-winning microbrewery that produces bottle-conditioned ales in Austin, Texas. The brewery believes excellent beer requires quality ingredients and hands-on brewing. We use non-GMO Bohemian floor malted barley, Noble hops, and fresh yeast propagated at the brewery. While brewing, we utilize a multi-temperature decoction mash to extract a more complex flavor from our grains. For more information, visit http://ift.tt/1uz5Xqg.

 

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Tuesday, December 29, 2015

Happy Brew Year!


It’s been another amazing year for beer and those who love it. With so many new breweries popping up, established breweries distributing futher, and more amazing seasonal brews hitting shelves, there’s much to be thankful for in the world of beer. We are especially thankful for each and every one of your and your continued support. It’s been a wild year over here at Untappd and we’re very excited for the future.

To welcome in the new year, we have a new “Happy Brew Year (2016)” badge for you to unlock. Simply check-in to any beer from December 31st through January 3rd and it’s all yours!

Cheers to 2016!



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Monday, December 28, 2015

Dry Dock Brewing Company Hires First Director of Sales & Marketing

AURORA, CO— In November 2015, Dry Dock Brewing Company hired George Allen for its newly created position of Director of Sales & Marketing. George comes on board with more than a decade of experience in the craft beer industry.

“Dry Dock’s culture and lineup of award-winning beers made taking this job an easy decision,” says Allen. “Dry Dock’s owners Kevin and Michelle have built a great team. Having the ability to help drive Dry Dock’s future success fuels my passion for this incredible industry.”

Allen is one of the craft beer industry’s many homebrewers who turned his hobby into a career. He brings vast experience in sales and marketing, brewing, distribution, and management to his new role at Dry Dock. Allen has worked for a number of breweries, most recently with the Utah Brewers Cooperative. He has also been a consultant for start-up, small, and midsize breweries across the United States.

George Allen can be contacted at george@drydockbrewing.com. For other media inquiries, contact Emily Hutto at hutto@drydockbrewing.com.

ABOUT DRY DOCK BREWING CO.

Dry Dock Brewing Company was the first brewery in Aurora, Colorado that began as a small speakeasy- style bar next door to its sister business, The Brew Hut, at 15120 E. Hampden Avenue. To-date, it’s one of Colorado’s top producing breweries made possible by its second production and canning facility North Dock, the closest Colorado craft brewery to Denver International Airport.

Follow Dry Dock on Facebook at http://ift.tt/15pt9vr and on Instagram and Twitter @DryDockBrewing.

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Octopi Brewing, The Midwest’s Premier Contract Brewery, Is Now Accepting Clients!

Octopi Brewing

Waunakee, WI

Octopi Brewing is a one-stop shop for new beer brands, established breweries and hospitality chains.

 Octopi Brewing is the leading contract brewery in the Midwest with 3 main goals:

  • To produce high quality beer for new brands, existing breweries at capacity looking to expand their footprint locally or enter a new market, and hospitality chains looking to develop their own brands.
  • To be the first contract brewery to offer a comprehensive range of services in brand development, from concept to creation.
  • To offer unparalleled customer service and brew beer in state of the art equipment catering directly to the needs of the modern craft brewer.

Octopi Brewing has a better vision for how a beer brand should launch and seeks to create a better process for the next generation of beer entrepreneurs by:

  • Utilizing brand-new state of the art German equipment featuring an Esau & Hueber 50-Barrel 3-vessel brewhouse, a GEA centrifuge, and a KHS 30-head bottling line with the ability to fill multiple bottle sizes.
  • Employing a highly skilled brewing team with over 20+ years combined experience
  • Offering the services of our talented, young and hip designers to assist with logo creation and packaging design.
  • Becoming the first brewery to provide comprehensive assistance on beer formulation, supplier selection, business consulting, permitting/licensing guidance, marketing advice, merchandising, and brewery construction planning.
  • Consulting and guiding clients on how to succeed in the craft beer world.
  • Strategically partnering with new craft beer brands, established craft breweries, and high volume retailers seeking to create their own brands (supermarkets, hotels, hospitality).
  • Catering solely to contract brewing with an attention to detail, standard of excellence and reliability not currently found in the US.
  • Central geographic location offering strategic access to shipping lanes.
  • Committing to the highest level of customer satisfaction for our clients.
  • Building much more than just a company by creating a brewery focused on the beer community: Where beer enthusiasts, entrepreneurs, and visionaries can learn and grow.

Octopi fills the tremendous void in the contract brewery scene. We have the prior experience of successfully launching new brands. We know what works to make a brand successful and have the connections to do so. We will take the vision of the new beer enthusiast and help bring it to life. We will also fulfill the beer goals of existing companies by brewing for established breweries at capacity and hospitality chains.

At Octopi Brewing we are our client’s extra limb, helping them grow their business through us. Just as the octopus moves skillfully in a realm that is ever changing, shifting, and wafting, Octopi strives to be in constant motion. We have the ability to move with market demands and trends to meet the needs of our clients. Octopi are water creatures and take the form in which they are held. We will take the shape of our clients and fill their diverse needs specific to their brands. As a contract brewery, we want to remain behind the scenes and let our clients’ brands flourish on their own. We take pride in doing all the work behind closed doors, letting the public respond to the exceptional products of our customers, and allowing our contracted brands to represent our company.

Octopi Brewing’s model is simple:  Brewing your beer, Propelling your brand

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A Winter Warmer Alternative

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Looking for an alternative to dark and heavy winter warmers and stouts? Ready for something a bit lighter, stylish and refreshing? Bell’s Winter White Ale is perfect for you. Taking cues from other Belgian-style white ales and fermented with Belgian Wit yeast, this seasonal release features aromas of fruit and cloves. Brewed to be cloudy, this brew embraces winter.

Celebrate this alternative Winter beer by unlocking our brand new “Bell’s Winter White” badge. Check-in to at least one (1) Bell’s Winter White Ale between December 29th - January 29th and it’s all yours!

To learn more about Bell’s Brewery, head over to http://bellsbeer.com and be sure to follow them on Facebook and Twitter!

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Thursday, December 24, 2015

What to Do with Your New Homebrew Kit - via AHA

A homebrew kit is one of the best gifts you can ever receive (or give!). But it can also be overwhelming if you are brand new to the homebrew scene.

The following is a guide to figure out the quickest route to making extract beer with your new kit! If you are feeling ambitious and would like to jump straight to all-grain brewing, check out our Let’s Brew section for even more tutorials and equipment profiles.

Take Inventory

Much like the word “beer,” “homebrew kit” can mean many different things. Did you get an equipment kit or a recipe ingredient kit? Maybe you got both! Did it come with everything you need to get going on your first batch of beer at home, or do you need to get your hands on a few more things?

Many kits will come with a list of everything included, but it’s still never a bad idea to double check what you have on hand. Make note of all the equipment, from bottle caps to tubing, and any ingredients that may have been included in the kit.

Armed with your list of equipment, download the Zymurgy: An Introduction to Homebrewing magazine or head over to our Let’s Brew: Beginner section to see what other equipment you may (or may not) need to make your first batch of beer. Some of these things you’ll likely find in your kitchen, while the rest can be purchased at a local or online homebrew shop. Find a homebrew shop near you.

Pick a Recipe

If your kit came with a recipe that you are interested in making, then you can skip this section. Follow the directions that came with the ingredients and you’ll be well on your way to make beer! If you didn’t receive a recipe kit or are interested in making something different, start by browsing our extensive archive of tried-and-true homebrew recipes.

For a first time homebrewer, it’s recommended to stick with an extract ale recipe. Extract brewing takes out some of the more complicated steps involved in all-grain brewing, and ales allow you to ferment at standard room temperature whereas lagers require refrigeration for the signature lager cooling stage. It’s also not a bad idea to stick with a fairly simple recipe that doesn’t include to many adjunct ingredients outside the typical hops, malt and yeast, but if you’re feeling ambitious and want to brew a pumpkin vanilla coffee stout, we won’t stop you!

If you find an all-grain beer recipe you’d like to brew, use this guide to convert all-grain homebrew recipes to extract.

Brewing with Extract hero

Learn the Proccess

Many kits will come with a guide to walk you through your first batch of extract beer, and this is a great place to start. It’s important to familiarize yourself with the entire brewing process so you don’t run into any surprises that could hinder your brew day. It’s even better if you can put together a list of steps to follow on your brew day and check off steps as you go, so as not to forget anything.

Our free Zymurgy: An Introduction to Homebrewing magazine has everything you need to know about making beer, from start to finish. It will walk you through the extract brewing process step-by-step and arm you with all the knowledge you need for fermentation and bottling, as well. You can also check out our Let’s Brew: Beginner section for more tutorials on making great extract beer at home.

Brew Your Beer!

With all of your equipment compiled, a recipe’s worth of ingredients at the ready and a basic understanding of the homebrewing process, you’re ready to start brewing! Stick to your list of steps, keep notes if you’re feeling fancy, and most importantly…have a good time! After all, you’re making beer!

If anything does “go wrong,” whether you forget a hop addition or boiled for too long, don’t sweat it. Even the most seasoned brewers run into unexpected issues, but most of the time you’ll still end up with beer that you can drink and share with friends.

As the Charlie Papazian, the founder of the American Homebrewers Association, always says: Relax, Don’t Worry, Have a Homebrew!

Keep Going!

As your first beer is fermenting and getting close to being ready, start planning your next brew day! This is a great time to browse through different beer recipes, explore new homebrewing techniques and expand your homebrewing horizons. After taking your first sip of your first brew, even if not perfect to the tee, you’ll surely be hooked and ready for batch #2.

 

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Speakeasy Ales & Lagers Releases Discreet Wheat Ale: Revamps Perfect Crime Series

Speakeasy Ales & Lagers is preparing to release Discreet Wheat Ale, it’s first new beer of 2016. Discreet Wheat Ale will arrive during SF Beer Week, taking place January 22-31. The beer joins a cast of suspicious characters that have conspired to resurrect the Perfect Crime Series, featuring ingenious, small batch, and experimental beers that have been carefully executed by Speakeasy brewers.

Discreet Wheat Ale may appear reserved, but don’t be deceived. Straw in color with a hazy appearance, this American-style Wheat beer is armed with a special weapon. Calypso, Amarillo, and Mosaic hops have been combined with lemongrass herb to deliver doses of grapefruit, lemon, pine, grass, and mango. Discreet Wheat Ale is moderately bitter at 42 IBUs, has a dry finish, and is 5.7% alcohol by volume.

Discreet Wheat Ale was created by Speakeasy brewer Brandon Nash and his girlfriend Pilar Odom, winners of Speakeasy’s 2nd Annual Employee Homebrewing Competition. A panel of judges, including Speakeasy Founder Forest Gray and Director of Brewing Kushal Hall, selected the team’s beer for limited release. Nash and Odom combined their individual expertise and knowledge to create Discreet Wheat Ale.

According to Nash, “I designed the recipe to be simple and chose high quality ingredients, letting different flavors speak for themselves. I also wanted to include a unique ingredient. My girlfriend Pilar, who is very knowledgeable about herbs, suggested adding lemongrass to give the brew an extra kick of citrus and grassy flavors.”

Discreet Wheat Ale will be a very limited draft only release. The beer will be served for the first time during the Discreet Wheat Release Party, January 24th, at Speakeasy’s Tap Room in conjunction with SF Beer Week. It will then be distributed throughout the San Francisco Bay Area. The Perfect Crime Series will continue with more special small batch releases during 2016.

About the Perfect Crime Series
The Perfect Crime Series features ingenious, small batch, and experimental beers that are carefully contrived and executed by Speakeasy brewers. Each release is limited to draft only, and may appear just once, so the perpetrator can’t be brought to justice.

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Wednesday, December 23, 2015

Merry Brew-mas to All!


It’s Christmas time and we want to take a moment wish you all a very wonderful holiday season full of cheer, and of course, amazing beer! Be sure to check-in to any beer between December 25th - 28th and unlock this year’s “Merry Brew-mas” badge.

From all of us at Untappd, wishing you a very happy, safe and beer filled holiday!



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Top 5 DIY Projects on HomebrewersAssociation.org - via AHA

If you are looking for your next homebrew DIY project to help improve the process of making beer at home, then browse through the top 5 homebrew projects of 2015!

Be sure to check out the rest of our Pimp My System posts for even more DIY projects and homebrew systems.

5) Stir Plate for Yeast Starters

You can’t make great beer without happy yeast, and one of the best ways to ensure yeast are up for the task of fermentation is to create a yeast starter. A vital aspect of making a yeast starter (read: How to Make A Yeast Starter) is providing oxygen that the yeast cells consume to grow and multiply. The most effective means of providing steady levels is with a stir plate.

Instructions: How to build a stir plate

4) Keg & Carboy Washer

The routine of a homebrewer is typically dominated by lots of cleaning and sanitizing. Whenever there is a technique or tool that can be used to reduce the amount of time manually cleaning, it’s never a bad idea to give it a shot. Matt’s Keg and Carboy washer design is a simple to build project that takes all the work out of making your fermenters and kegs like new.

Instructions: How to build a keg and carboy washer

3) Homemade Hopback

Looking for a way to cram even more hoppy-goodness into your homebrewed beers? As beer is transferred from the boil kettle to the fermenter, it goes through the hopback, which is packed full of our favorite bitter green cones to infuse even more hop flavor. This specific hopback build can also function nicely as an inline filter!

Instructions: How to build a hopback

 

Build your own 'Cheap and Easy' mash tun

Build your own ‘Cheap and Easy’ mash tun

2) Cheap and Easy Mash Tun

The cheap and easy mash tun design was popularized by homebrew legend Denny Conn, and can be found in many backyards and garages of homebrewers around the world. Using a 12-gallon picnic cooler that you might already have on hand, this DIY mash tun build can make the leap to all-grain a bit easier on the wallet.

Instructions & Video: How to build a mash tun

1) Dual-stage Temperature Controller

Having precise control over fermentation temperatures can be the difference between good beer and outstanding beer. Incorrect temperatures and/or drastic fluctuations can wreak havoc on yeast and turn out less than good beer. Simply pairing a temperature controller with a fermentation chamber is a solution that will send you down the road of high quality homebrew. This specific build allows for both a cooling and heating system to be hooked up simultaneously.

Instructions: How to build a temperature controller

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Guild Leaders Predict 2016 Trends - Via Brewers Association

Predictions: Everyone loves them, especially because sometimes they turn out to be right! If I was a betting woman, I’d put my money on predictions from those most closely connected to today’s small brewers. Call ‘em declarations, assertions, affirmations, prophesies, forecasting or just plain ol’ fortune telling. Below are some sage words on 2016 trends for […]

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North Coast Old Rasputin Russina Imperial Stout Clone - via AHA

To brew the Old Rasputin Russian Imperial Stout clone, mash grains at 152°F (67°C) for 60 minutes. Mash out at 158°F (70°C) for 10 minutes. Sparge and proceed with boil, adding hops at specified intervals.

Chill to 70°F (21°C), aerate or oxygenate well and pitch ale yeast slurry. Ferment at 68°F (20°C) until fermentation is complete.

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Homebrew Gadgets to Improve Your Brewing - via AHA

Homebrewers are a resourceful bunch, and we’re always finding creative ways to simplify the brewing process and ultimately improve the quality of our homemade beers.

Be sure to check out the January/February 2016 Zymurgy magazine–the 10th Annual Homebrew Gadgets issue–for even more great DIY homebrew projects.

1. Brew Kettle Cooling Loop

“I estimate that this device has decreased the time it takes to cool my wort by approximately 50%.” – Submitted by: Dale Raven, Florida

gadgets

The cooling process is crucial in not only hitting appropriate temperatures for pitching yeast, but to prevent contamination and other faults. Traditional systems of chilling include immersion and counter-flow chilling, but Dale has come up with an additional method to make the cooling process even faster. His invention simply involves cascading water over the outside of the kettle to help speed up the chilling process. But, it’s not as simple as taking a hose and spraying it on the side, since you run the risk of water contacting the cooling wort which can cause contamination.

Here are the directions on how to make the cooling loop, from Dale himself:

The cooling loop is made of 3/8” bendable copper tubing, connected with a “tee” and a garden hose connection fitting. The inside of the tubing was drilled with 1/16” to 5/56” diameter holes around the inside edge, with a slight downward angle. I bent the copper to the correct shape and diameter of my 120 qt. brew kettle by bending the copper tubing directly around the kettle.

2. Mash Tun False Lid

“My idea was to build a false lid that could slide down inside the mash tun and reduce the air gap that was stealing my heat.” – Submitted by: Jim Hill, North Carolina

gadgets

Maintaining a target temperature during the mash can make or break a beer, and losing temperature can turn out a homebrew that you may not have planned for. The more “dead space” above between the top of your grain bed and the lid of the mash tun, the more air, and the higher the chance that temperatures will drop significantly. Jim Hill saw this as a hindrance to his process of brewing great beer at home, and set out to make something to reduce the impact of dead space on mash rest temperature.

Hill’s idea was to make a false lid that would fit inside the mash tun and could be pushed down just above the grain bed. The lid was fashioned out of insulated reflective bubble wrap, which is able to maintain mash temperatures for the full duration of the 1-hour rests.

To make this contraption, Hill took a 5 gallon bucket lid and cut two pieces of the reflective bubble wrap, which he secured to each side of the lid using zip ties. Additional holes were drilled in the center of the lid to add a zip tie handle and a place to put a temperature probe. The snug fit of the lid allows it to be pushed to the desired level where it will sit securely. Simple, but effective!

3. Trash Can Wind Shield

“I love my banjo burner, but it is very sensitive to wind. I tried numerous things to shield it from the wind, but all of them were problematic.” – Submitted by: Rob Rouse, Virginia

gadgets

Outdoor brewers who use propane burners are often times at the will of Mother Nature’s wrath, particularly when it comes to wind. The effectiveness of the burner’s heating abilities can greatly diminish, and it’s not unusual for the burner to be blown out altogether. This can be particularly dangerous if you aren’t carefully monitoring the burner, since once the flame goes out gas will still be dispensed.

Acting on a suggestion from his wife, Rob Rouse inverted a metal trash can and cut off enough of the bottom so that it covered the burner. A hole was cut for the regulator and gas line, and wind is no longer an issue on gusty brew days! Rob recommends filing the edges of the trash can where cuts were made to prevent potential scrapes and cuts.

4. Multi-Discharge Whirlpooler

“When my son and I went to brewing in a 17 gallon pot we found a large discrepancy in temperature between the bottom and top of the wort during cooling/whirling pooling process.” – Submitted by: Dennis Stevens, Virginia

Quick and efficient cooling is a crucial step in homebrewing for a few reasons, including the prevention of oxidation and contamination, but most importantly to get it down to a temperature where the yeast can be pitched without fear of shock. Dennis and his son were having issues uniformly chilling their wort in their large boil kettle, which slowed down the cooling process and increased the risk of things like contamination and oxidation.

gadgets

The solved this issue by rigging up a system that circulates wort on multiple levels for a quicker, more uniform chilling process. This system also has the added bonus of promoting a quality whirlpool which can help reduce the amount of sediment that is transferred into the fermenter after cooling is finished.

5. Hop Spider

gadgetsSubmitted by Norman Lane, Florida

 

If an excessive amount of hop sediment makes it’s way into the fermenter, there is the risk of imparting unappealing grassy notes to your beer. The simple solution is to put each of your hop additions into a hop bag to prevent the hop matter from being loose in the boil. This works great, but if you are dealing with multiple hop additions, it can become cumbersome to need 3+ hop bags for every brew day.

Hop spiders have become a viable solution, where the opening of the hop bag is suspended above the boil so all hop additions throughout the boil can be added to one hop bag, and easily removed when it’s time. Here’s a trick to build a hop spider for only $5!

Norman Lane took this idea one step further by creating a hop spider that allows the hops to move more freely in hopes of encouraging better utilization of the hops. This gadget simply takes a 1/4″ stainless steel rod and forms it into a loop. The loop is placed in the hop bag to keep the bag open and the hops moving around from the vigor of the boil.

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Hangar 24 Craft Brewery to organize multiple fundraising efforts for San Bernardino victims

REDLANDS, California – Ben Cook, owner and founder of Hangar 24 Craft Brewery in Redlands, will take the lead on fundraising efforts to assist with the victims of the Dec. 2, 2015 mass shooting at the Inland Regional Center in San Bernardino.

Through Hangar 24 Charities, the hope of the fundraising efforts is to rally support from the entire beer community from distributors, to consumers, to the breweries themselves from all around the country. A fundraising page has been set up through the United Way website, with an optimistic goal of collecting $100,000. Aside from donation requests from the network of 25 separate Hangar 24 distributors, donations are being asked from the country’s breweries, which number more than 4,000 now, with even more on the way. The newly-launched fundraising page can be found at http://ift.tt/1MwiNrb.

On Dec. 26, Hangar 24 will host a day-long event adjacent to the brewery in Redlands. The event, which is scheduled from 11 a.m.-11 p.m., will include live bands and beer tasting stations, with some rare and exclusive offerings. A full 100-percent of both cost and profit (minus sales tax) both at the event, and in the main tasting room, will be donated to the San Bernardino victims. In addition, a full 100-percent of profit that day from the online store also will be donated. A fundraising goal of $30,000 has been set for the Dec. 26 event alone.

“This community has made the brewery what it has become in just seven short years,” Cook said. “Giving back to that community in a time of need is a must. This tragedy has touched us all, whether you knew a victim or not, and whether you lived in this region or not. This fundraising effort is just a small way to show our love and support.”

The tragedy took place less than 10 miles from the brewery. Striking even closer to home was the fact that the brewery’s own San Bernardino County inspector, Tin Nguyen, was one of 14 people killed in the attack. An additional 22 people were wounded.

A number of local dignitaries are lending their support to the fund-raising cause, including: State Assemblyman Marc Steinorth, Congressman Pete Aguilar and Redlands Mayor Paul Foster.

“The San Bernardino community has remained united and resilient throughout this difficult time,” Aguilar said. “I’m glad to see local businesses like Hangar 24 taking the lead on continuing that spirit as we help those affected begin to rebuild.”

The Dec. 26 event at Hangar 24 Craft Brewery is more than just a fundraiser as it is also designed to bring together the community.

“The act of terror that hit our community on Dec. 2nd will not soon be forgotten,” said Assemblyman Marc Steinorth, representative for the 40th Assembly District that includes the cities of San Bernardino and Redlands. “I am proud of Hangar 24 and our other partners for putting together such a positive event during the holiday season to thank our first responders and remember those we lost that day,”

Said Mayor Foster: “It’s a real pleasure to support the generous efforts of the Hanger 24 family as they extend a helping hand to the families so devastated by the tragic events of Dec. 2. I hope everyone who can will come out and be part of this special day.”

Morning radio show hosts Stu, Tiffany and Jimbo from KCAL 96.7-FM also will be on hand. The Dec. 26 event is being recognized on social media via the hashtag #beerforsb.

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Editor’s Note: For additional information, contact Rebecca Clemens at info@hangar24charities.org.

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Tuesday, December 22, 2015

Jester King Cerveza de Tempranillo Blend 2 Release

When our tasting room opens at Noon on Saturday, December 26th, we’ll be releasing our second ever blend of Cerveza de Tempranillo — our barrel-aged farmhouse ale refermented with Texas-grown Tempranillo grapes. It has been quite some time since we last released Cerveza de Tempranillo. Blend 1 came out in February of 2014.
As we seek to do with all our fruit refermentations, the goal is to ferment the grapes with mature, barrel-aged beer, so as to create aromas and flavors greater than the sum of their parts. For instance, think about the difference between grape juice and wine. Why does the latter have much more complexity than the former? It is because the grape juice has been fermented by microorganisms to create a host of new flavors and aromas. We apply this same principle to the use of fruit in our beer. We referment fruit with beer to create something that had previously not existed. To us, this is more interesting and enjoyable than adding fruit or fruit flavoring to filtered, pasteurized beer, thus creating what is effectively is a beer cooler. This, in our opinion, is one plus one equals two, rather than creating something greater than the sum of the parts.
There are a few differences between blend 1 and blend 2. We’re happy about the fact that the grapes in blend 2 came from Texas, as opposed to California. Not that the California grapes aren’t good, but we prefer to embrace the characteristics we get from Texas microflora and soil, so as to make beer with a sense of place. The alcohol content of blend 2 is slightly lower (7.2% alcohol by volume versus 9.4%), which we believe is due to the Texas grapes having a lower sugar content. Finally, we refermented the grapes with mature beer in stainless steel, as opposed to oak. We wanted a little more control over the fruit refermentation, so as to avoid the development of acetic acid (think vinegar).
Cerveza de Tempranillo blend 2 was brewed with malted barley, malted wheat, raw wheat, oats, and hops. It was fermented with our unique mixed culture of brewers yeast and native yeast and bacteria harvested from the air and land around our brewery. After an initial primary fermentation in either a stainless steel tank or a foudre, it was racked to oak barrels for extended maturation and fermentation. It was then refermented with Tempranillo grapes for about a month, then 100% refermented in bottles, kegs, and casks over the course of another month.
Our tasting room will be closed on Friday, December 25th. When we open the following day — Saturday, December 26th at Noon — we’ll release Cerveza de Tempranillo. About 3,000 bottles (500ml/$16) will be available with a bottle limit of two per customer per day. It will also be available by the glass at our tasting room. Aside from special events, Cerveza de Tempranillo blend 2 will only be available at Jester King.


Tempranillo grapes from the Texas high plains prior to refermentation

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Darkest Hour returns

Tonight marks the longest night of the year! This limited release of ours, a hard-hitting Imperial Stout, is brewed with raw cane sugar, Belgian-style dark candi syrup and conditioned twice as long as our other offerings. Beginning today, available at any DFW and Austin specialty beer stores. No matter where you live, a solstice is your signal to celebrate!

11%ABV 60IBU

Draft, 22oz bottles

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Tuesday Beer Trivia: Mead - via AHA

Can Google Trends Predict Beer Sales? - Via Brewers Association

It’s the end of the year, and that means end of the year lists. Favorite beers, best beer bars, and so on. As a data geek, one I always enjoy is Google’s top searches lists, the only place you’ll probably find “What is 0 divided by 0”, “How to use beard balm?”, “Eazy-E” and “Philly […]

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How to Paint with Beer - via AHA

Karen Eland, The Beer Painter, started experimenting with different paint mediums about 15 years ago. In 1998, she had a flash of inspiration while painting in a coffeeshop—if coffee can stain, maybe you could use it to paint. Pleased with the results, Eland began experimenting with other beverages such as tea, beer and liquor.

When she moved to Bend, Oregon, home to scores of breweries, Eland felt she had to experiment with beer painting.  She fell in love with the rich colors of brown that beer can produce and, although it’s a picky, delicate medium, it mostly paints like watercolors. Beer painting has led her on far and adventurous journeys to London, San Diego, and more. Check out her 5 tips and tricks for beer painting below!


inside2

1. Choose Your Favorite Porter or Stout

Open up your favorite porter or stout. Take a swig. If you can’t stop there, drink that one and open up your least favorite porter or stout instead. Dump that one out into a bowl. You can dunk your paintbrush right in and start! Or if you want a pro-secret, microwave the beer about a minute at a time to condense it to an even darker, thicker ‘paint’.

Words of Inspiration

Have you ever been enjoying a delicious beer and thought “I wish I could make this last?” Now you can! I was captivated by the rich, dark shades of a porter in 2008 and decided to paint with it. The results were actually worth framing, so I’ve kept at it ever since. My experiment has led all around the world, and somehow I still haven’t become tired of the color brown.

Karen Eland, The Beer Painter

2. Watercolor paper is key

Watercolor paper is key. The beer won’t be able to soak into a canvas. I love Arches brand 140lb or 300lb watercolor paper. They have been making paper since 1492, so they know how to do it!

3. Work light to dark

It’s best to work light to dark. You will build up several layers to get the darkest areas, and you can add water to do the lighter areas.

5 Tips For Beer Painting

4. Mistakes are easy to correct

Unlike watercolors, the beer will come back off the paper to some degree. This means you can correct a mistake by adding a small amount of water with a clean brush onto the area you want to remove. Blot immediately with a clean paper towel and your spot will be much lighter. Or use this technique on purpose to create interesting light-on-dark effects.

5. Protect your work

Spray your completed painting (after it is thoroughly dry) with a UV-varnish such as Krylon UV Resistant Clear. Make sure to frame it with a mat or spacers so it doesn’t touch the glass directly.


The Brewers Association (BA) recently commissioned Eland to create two paintings for their offices in Boulder, Colo. To create the paintings (one of which you can watch in the time-lapse below) Eland used an imperial stout brewed by BA staff. You can also find her work on Etsy.

Karen eland vdeo

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Monday, December 21, 2015

Boulevardia Returns for Third Rendition in 2016

The street festival celebrating Kansas City (and beer) will reassemble on familiar ground

December 21, 2015 – Kansas City – Thanks to Kansas City’s embrace of last summer’s Boulevardia, with more than 40,000 guest citizens enjoying the pop-up nation, organizers of the three-day urban street festival are excited to announce it will be back again in 2016 on Father’s Day weekend, June 17-19. Once again Boulevardia will adopt the streets, alleys, buildings and parking lots in the historic West Bottoms area. Festivities will include many of the favorite happenings from past Boulevardias while also adding a few new elements of surprise and unique experiences for all who attend.

“The support and excitement Kansas City displayed last year has inspired us to step up our game again for year three,” said Jeremy Ragonese, Boulevardia president. “Within a week of wrapping up our last effort, the board was already busy making plans to incorporate even more aspects of what Boulevardia fans have come to expect, along with a few surprises. I cannot wait to share news with you throughout the months leading up to next year’s fest.”

O’Neill Marketing & Event Management will be back to lead initiatives to develop and execute the festival. Full Moon Productions will once again host Boulevardia on its West Bottom grounds. Boulevardia’s leadership consists of the founding board members: Jeremy Ragonese, Boulevard’s director of marketing, James Taylor, president of Let’s Eat Restaurant Group, Marcelo Vergara, CEO of Propoganda3, Sarah Carlew, Boulevard’s events and community relations manager, Julie Weeks, Boulevard’s marketing communications manager and Chris Haghirian, co-founder of Ink magazine’s Middle of the Map Fest. Keli O’Neill Wenzel, president of O’Neill Marketing & Event Management, will return as executive director.

The festival’s creators are currently securing commitments from craft brewers from throughout the country for its Taps and Tastes event as well as for special tappings throughout the entire Boulevardia grounds. They are also working on the music lineup that will include local, regional and national acts. More details and a full entertainment schedule will be revealed in early 2016.

About Boulevardia
The three-day urban street festival is scheduled to take place June 17-19th in the historic West Bottoms area, specifically in and around the iconic, multi-leveled 12th Street viaduct. The multi-day event will be highlighted with a craft beer and food sampling experience, music from local, regional and national acts as well as family activities, entertainment, shopping and eco-education in a unique urban setting. Learn more at boulevardia.com, http://ift.tt/1hTGHU1, twitter.com/Blvdia and instagram.com/blvdia.

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Craft Check, The World’s Most Popular Craft Beer Verification App, Releases Android Public Beta

After two years in the iOS app store, Craft Check brings all the functionality and features of the celebrated craft beer app to millions of Android users.

Los Angeles, CA – December 21, 2015 – Craft Check today unveiled its long-awaited Android release, bringing the world’s most popular craft beer verification app to the world’s most popular smartphone platform. Starting today, craft beer fans with Android devices will be able to use Craft Check to make sure their beer comes from a genuine craft brewery and not a crafty imposter owned by a multinational beverage conglomerate.

Released as a public beta today, Craft Check for Android matches the features of the recently released iOS version 2.0, including Craft Check’s simple barcode scanning, brewery search, background database updates, improved sharing options, and ownership information for non-craft beers.

“It was important to us that Android users get feature parity with the iOS app,” said Craft Check co-creator Barrett Garese, “and not a rushed, feature-poor translation. We’re bringing the best possible version of the app to Android, maintaining the same features, options, and sense of humor as the original iOS app.”

Craft Check for Android is available for free at http://ift.tt/1QGIHAl for all Android handsets running 4.0.3 or above.

CRAFT CHECK FEATURES

  • Scan a barcode or search by brewery name to instantly find out whether the beer you’re looking at is a genuine Craft Brewery or just a crafty imitation from the big guys.
  • Information on thousands of Craft Breweries, with new breweries added every week.
  • Background updates ensure the app is always up to date for new breweries, buyouts, and changes in the beverage industry
  • Ownership information for non-craft breweries
  • Share results on social media and connect with genuine craft breweries
  • Uses the Brewers Association definition of American Craft Brewery

PRICING AND AVAILABILITY

Craft Check Android Beta is available for free at: http://ift.tt/1QGIHAl

Craft Check for iOS is available for free in the iOS App store: http://ift.tt/1gwwPPy

ABOUT CRAFT CHECK

Craft Check was created by Rudy Jahchan and Barrett Garese, and is the world’s most popular craft beer verification app. First released in 2014, Craft Check has since been featured in Fortune Magazine, NPR, Fast Company, Wired, Parade, and nearly a hundred beer, mobile app, and cool hunting blogs.

Craft Check uses the Brewers Association’s definition of “American craft brewer” to help you distinguish the real craft breweries from the macrobrewed impostors. The Brewers Association is a 501(c)(6) not-for-profit trade association whose purpose is to promote and protect American craft brewers, their beers and the community of brewing enthusiasts.

PRESS CONTACT:

Barrett Garese

barrett@craftcheckapp.com

http://ift.tt/1iteNzj

Logo, screenshots, and other related materials available at: http://ift.tt/1Ph6sf1

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Big Legislative Wins for Small Brewers - Via Brewers Association

Favorable Tax Reforms & TTB Exemptions Made Boulder, CO • December 21, 2015—The Brewers Association—the not-for-profit trade association dedicated to small and independent American brewers—is pleased to report that Congress has passed favorable tax reforms that will significantly benefit small brewers. Additionally, the Alcohol and Tobacco Tax & Trade Bureau (TTB) updated and expanded the […]

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How Do You Open YOUR Beer? - via AHA

Whether you like to be fancy, or take the no frills approach, there’s no better way to celebrate than with a freshly popped beer!

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Top 10 HomebrewersAssociation.org Stories of 2015 - via AHA

According to your clicks, likes and shares, we present you with our most popular stories of 2015. Thanks for visiting HomebrewersAssociation.org—2015 was our most successful year yet, all thanks to you. We’ve got more good stuff in store for 2016, so don’t be a stranger!

10) Understanding Water for Homebrewing

Discussions about water can get complicated fast, especially if you aren’t familiar with hydrology. But there are a few basics that specifically apply to the homebrewer, which can set the foundation for further exploration into the realm of brewing water.

9) How to Grow Hops At Home

As homebrewers, self-sufficiency has created a unique culture. Now it’s time to take the next step and grow your own hops! You don’t need a green thumb, you’ll save a little money and it’s one more ingredient you’ll have complete control over in your beer.

8) The Secrets to Better Beer Foam

There’s nothing like the look of a creamy head on a homebrewed stout or the lacing on a glass after finishing a Belgian ale. But beer foam isn’t just about appearance. The bubbles from your beer impact carbonation level, aroma, flavor and body.

7) How to Build a HERMS Lid

Many homebrewers desire a brew system that does it all. We want more control over temperature, efficiency and the consistency of our brews. One solution is a HERMS system (Heat Exchange Recirculating Mash System) – an advanced set up that requires some level of automation.

6) Fly Sparging vs. Batch Sparging

To the new homebrewer, understanding the differences between batch sparging and fly sparging can be confusing. For the seasoned masher, deciding which is a better process for your homebrewing set-up can be an even greater challenge.

5) How to Make a Yeast Starter

Sure, homebrewers make the wort, but it’s yeast that makes the beer. The process of converting wort into beer is a labor-intensive task for yeast, and it deserves all the help it can get to conduct a quick but clean fermentation. One of the best ways to ensure yeast is empowered for the best fermentation is by creating a yeast starter.

4) 5 Homebrew Tips from a Dogfish Head Quality Technician

Aimee Garlit is one of five Off-Centered Quality Technician at Dogfish Head Craft Brewery and holds a PhD in Microbiology and Immunology. We asked her to share some homebrew tips from the perspective of a commercial brewery lab technician, and here’s what she said.

3) Russian River Pliny the Elder Clone

Russian River Brewing Company’s Pliny the Elder is one of the most coveted double IPAs on the market. Craft beer drinkers travel far and wide to get their hands on a bottle or a pour from the tap. Pliny Elder has earned medals in the Great American Beer Festival and has been named Zymurgys Best Beer in America for multiple years.

2) How to Build a Hopback

The “hop heads” out there, like Tom Lewis from Cheshire, England, are always looking for ways to push the hoppy envelope in their homebrews. A hopback is the perfect way to infuse fresh-hop character in beer just before it hits your glass. Check out Tom’s easy-to-build hopback project!

1) Zymurgy‘s 2015 Best Beers in America Results

Each year we ask Zymurgy magazine readers to share a list of their 20 favorite beers that are commercially available in the United States. We’ve tallied the votes, and here are the results for the 2015 Best Beers in America survey.

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Chad Twigg - Via Brewers Association

What’s your current position at your brewery, and how did you get started in the craft brewing industry? I’m a brewer [at Heavy Seas Beer in Baltimore, Md.]. I work the cellars and run one of the biggest cask beer programs in the country. We have about 700 to 800 firkins. What’s new at Heavy […]

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Saturday, December 19, 2015

Trench Day Bottle Release & Festival - via Due South Brewing

Trench Day 2016 will be Saturday, January 23rd from 3pm – 6pm in the Due South Brewing Co. taproom.   To make this day as special as the gold medal winning beer it celebrates, the event will feature unlimited samples of exceptional, hard to find beers in an intimate setting. Only 300 total tickets will be sold.

trenchday-save

Each $35 ticket will include a commemorative tasting glass and unlimited samples of at least 35 different beers including many rare releases from Due South and other Florida breweries.

Attending Trench Day guarantees you will be able to purchase bottles since they will go on sale to ticket holders first. Bottles of Mariana Trench Imperial Stout will be available for purchase to Trench Day attendees for $15 per bottle.  The bottle limit will be determined soon.

A free shuttle will be running from the Tri-Rail station to the brewery during the event if you choose to come by train or park in the Tri-Rail parking lot.

Food trucks will be onsite for food options at an additional cost.

Attendees must be at least 21 years old. No pets please.

Purchase your tickets here.



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The College Craft Beer Playoffs

As I sipped Left Hand Brewing Co’s Wake the Dead Russian Imperial Stout Nitro while watching the college football championship games unfold, I was eager to see which teams would make the second edition of the College Football Playoffs.

When the analysts began to pick apart the results of the day’s games and assess which teams they thought deserved a spot in the playoffs, and in which order, I couldn’t help but think how the top ten college football teams would measure up in a College Craft Beer Playoff.

College Craft Beer Playoff Ranking Criteria

In my quest to determine the College Craft Beer Playoff, I examined the top ten college football teams according to five beer-related areas:

  1. Number of craft breweries
  2. 2015 Great American Beer Festival medals
  3. Oldest craft brewery in town
  4. Closest brewery to campus
  5. Number of classes in brewing or fermentation sciences

The Break-Down

Just like the College Football Playoff Selection Committee, the criteria was part art and part science.

1. Number of craft breweries

For brewery count, I used the Brewers Association’s brewery locator and only counted breweries in the city itself. I didn’t dig further into micropolitan statistical areas (MSAs) as the boundaries are always questionable. Some colleges were hurt by this.

For example, while Michigan State’s East Lansing metro area may boast six breweries (eight if you count Charlotte and Mason in the MSA), only one is located within the city limits of East Lansing. The same goes with Notre Dame and South Bend. Two breweries are located within the South Bend city limits with a potential of seven more depending on how far out the MSA is defined. This may sound unfair, so we’ll call this craft beer’s version of strength of schedule.

2. 2015 Great American Beer Festival medals

The medal count scoring is pretty cut-and-paste. A brewery either won a 2015 Great American Beer Festival or not. Of the 29 breweries located across our top ten football schools, only one brewery has won a medal in 2015. Columbus, Ohio’s Elevator Brewing won bronze in the American-Style Wheat Beer category for Mogabi Wheat Ale.

I asked Dick Stevens, owner and elevator operator at Elevator Brewing why they were the only brewery to win a GABF medal amongst the top ten college football schools: “It’s your list,” Stevens said. “There are a lot of great breweries in college towns that don’t have a top football program this year. Terrapin in Athens, Georgia comes to mind. Also, a lot of the breweries are new. In the first two years of operation, most haven’t nailed brewing yet.”

He’s right. The lack of award winning beers has more to do with the newness of breweries located near college campuses. Of the eight schools in the college football top ten with breweries, only four have breweries older than four years old.

3. Oldest craft brewery in town

To qualify for points here, a brewery has to be operating today. I’m not interested in the oldest pre-Prohibition era brewery. Sorry, but a town still stuck in archaic Prohibition laws doesn’t deserve a bump in the rankings. A targeting call perhaps?

4. Closest brewery to campus

I used Google Maps to determine brewery proximity to the college. This, too, may hurt some schools as Google Maps defaulted to the admissions office. For some colleges, the office is in the center of campus; for others, it’s on the edge of the school property. Let’s call this a block in the back.

5. Number of classes in brewing or fermentation sciences

Lastly, I examined how many classes the university offers in brewing or fermentation sciences. At first, I looked at majors, but none of the top ten football schools offer a major in either topic. I was pleasantly surprised to find classes at four of the colleges, though, including Stanford, which lacks a single brewery in town.

Enough about the officiating. The game is played on the field. Or, in our case, the brewery.
Craft Beer Playoffs

Clemson Gets No Love

Much like in the sports columns of Monday morning quarterbacks, Clemson gets no love in our college craft beer discussion. In fact, the undefeated Tigers move from the number one spot in the College Football Rankings to dead last in the College Craft Beer Rankings.

Alas, when it comes to craft beer, Clemson neither has a single brewery in town nor do they offer any classes in brewing or fermentation sciences. This lack of a craft beer industry is not for a lack of want.

For the Clemson versus Notre Dame Game, the famed Esso Club collaborated with Brewery 85 to brew a craft lager for the game. The beer, called Esso Club Lager, has remained on the menu since. Esso Club Lager is one of the bar’s first attempts into what General Manager Candice Bell hopes is a growing selection.

“When it comes to craft beer bars in Clemson we have Nick’s, and I’d like to say us, but our craft program is so new,” says Bell. She cites a growing number of requests from students, locals, and visitors to carry more craft beer.

Robbie Hughes, store manager at Wall of Beer in Clemson, which offers 100 varieties of packaged craft beer and 20 taps for growlers fills, sees a similar growing interest in craft beer. “A lot of students come in for PBR and leave with a mix-six.”

Still, Clemson lacks its own craft brewery. The nearest brewery, Carolina Bauernhaus Ales, is 17 miles away in Anderson, South Carolina. Perhaps the lack of a craft brewery is the reason Clemson fans hang onto to their 1981 College Football Championship like it was yesterday.

The Final Four

Of the four College Football Playoff teams, one qualifies for the College Craft Beer Playoff – Michigan State. While the Spartans only have one brewery in East Lansing (that flag hurts, doesn’t it?), the brewery, Harpers Restaurant and Brewpub, is located a tenth of a mile from campus, earning MSU a first place spot under the distance category.

That brewery is also the third oldest brewery on this list, opening in 1997. Also, MSU ranks number one for most classes offered in brewing and fermentation sciences.

Alabama and Oklahoma fall right outside the Craft Beer Playoff at five and six. Both schools have relatively young craft beer scenes. Oklahoma’s only brewery, (405) Brewing, opened in 2015, and the oldest of Tuscaloosa’s two breweries, Druid City Brewing, opened in 2012.

Bo Hicks, co-owner, and brewer at Druid City Brewing, only expects craft brewing to increase in Tuscaloosa. The third brewery in town is slated to open any day now. Also, Hicks has hopes to work with the university to create classes on brewing and fermentation sciences.

“There is a lot of opportunity for a graduating student to land a job in craft beer if they know the science behind yeast,” said Hicks.

Until then, Druid City has fun with the proximity to campus. A chalkboard in the brewery is often covered with a mural poking fun at football opponents or heralding the success of the Crimson Tide.

Craft Beer Playoffs

If the College Football Playoff teams were to match up based on their craft beer scene, Florida State and North Carolina would occupy the three and four spots with a tie. Florida State lists four breweries in Tallahassee. The oldest, Proof Brewing, opened in 2007, demonstrating that FSU was an early adopter in the growth of craft beer. The closest brewery is a little over a tenth of a mile from campus, landing FSU in the number two spot for distance to campus.

While Chapel Hill only has two breweries, both are from the mid-90s, ranking the Tar Heels at number two for oldest brewery. Chapel Hill’s playoff spot was also boosted as Top of the Hill Brewing is the same distance from campus as FSU’s Grasslands Brewing.
As mentioned above, Michigan State makes the playoffs and occupies the two seed, leaving the College Craft Beer Playoffs with only one spot to fill.

The Winner: Ohio State University

Unlike the 2002 National Championship Game, the Buckeyes didn’t need the boosters to call in a late flag in double overtime to secure the title. The Buckeyes demolished the college craft beer field with 16 craft breweries in town (not counting chains Gordon Biersch and Hofbrauhaus, or Budweiser’s local facility).

Within the strong pack of breweries, Columbus Brewing Co. is the oldest brewery of any town on the list dating back to 1988. Even if we considered pre-Prohibition breweries, OSU would likely still win. The original Columbus Brewing opened in 1830.

And, OSU is the only school on the list with the previously mentioned 2015 Great American Beer Festival medal. Finally, OSU helps keep the brewing industry in Columbus alive with two classes focused on brewing and craft beer.

The state itself has also helped the growth in craft breweries.

According to Stevens, “The liquor board encourages breweries to open.”

One way they’ve done that is by lowering the annual operating fee from $3,906 to $1,000 for craft breweries. “The lower cost helps a lot of younger people start up.”

As a proud graduate of Ohio University, it pains me to say this, but I heartily raise my mug to The Ohio State University for cultivating an amazing craft beer scene. Alas, I must admit that Columbus Brewing’s Pale Ale was my go to beer in college when my budget could afford it. Although, perhaps this glass should be filled with Elevator Brewing’s Bleeding Buckeye Red Ale.

College Foot Craft Beer Rankings

  1. Ohio State
  2. Michigan State
  3. North Carolina
  4. Florida State
  5. Oklahoma
  6. Alabama
  7. Iowa
  8. Notre Dame
  9. Stanford
  10. Clemson

Bryan RichardsBryan Richards is a craft beer, food and travel writer. He’s followed his taste buds across five continents, 20 countries, and 71 cities. When he’s not traversing the globe, he enjoys the craft beer scene in his hometown of Charlotte, N.C., and experimenting in the kitchen with his wife. He’s also the author of The Wandering Gourmand, a culinary and craft beer travel blog.

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Friday, December 18, 2015

Be Bold, Enjoy the Ride with New Winter Release

Be Bold, Enjoy the Ride; the motto for Kannah Creek Brewing Company’s newly released winter seasonal Vertical Drop Robust Red Ale.  An elaborate malt driven ruby red ale balanced with a light hop bitterness derived from American and English hops.  Vertical Drop is what you want and expect from a winter seasonal but with some weight to it.

“The complex grain bill keeps your palate guessing on the malt side of the beer. While the English hops, used as a transition between the American bittering and aromatic hops, create a nice round balance,” describes Head Brewer, Matt Simpson. “Plus this beer has a beautiful deep red, garnet color, about as dark as you can get before entering a brown, which only adds to it being a perfect winter companion.”

Vertical Drop is now available in 6-packs and on draft throughout Colorado through January 2016. This winter seasonal joins the ranks of Kannah Creek’s other year round offerings including the Lands End Amber, Broken Oar IPA and Standing Wave Pale Ale.

Find the Vertical Drop Robust Red at your local liquor store by visiting Kannah Creek’s Beer Locator. For more information on Kannah Creek Brewing Company visit http://ift.tt/1Bt6Wug. You can also follow Kannah Creek on Faceboook at http://ift.tt/1OBNywGor follow on Twitter or Instagram @KannahCreekBrew.

About Kannah Creek Brewing Company

Starting as a small brewpub in 2005 in Grand Junction, CO., Kannah Creek Brewing Company has now grown to include a second restaurant and distribution facility taking Kannah Creek’s bottled beers throughout Colorado. Focusing on producing an approachable line up of award winning American craft ales designed to deliver clean flavors rooted in quality and tradition. The mainstay bottled lineup includes Lands End Amber, Standing Wave Pale Ale, Broken Oar IPA accompanied by the seasonal lineup of Vertical Drop Robust Red, Crossed Irons Irish and Island Mesa Blonde.

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Winter beer lovers help Holiday Ale Festival donate $20,000 to Children’s Cancer Association

PORTLAND, Ore. – More than 14,000 beer fans packed into Pioneer Courthouse Square Dec. 2 through Dec. 6 to take part in the 20th annual Holiday Ale Festival. Collectively, they helped raise $20,000 for the Children’s Cancer Association (CCA) MusicRx program, which delivers the healing power of music to children battling cancer and their families.

All the proceeds brought in from the on-site coat/bag check, the Crater Lake Root Beer Garden, a raffle, and sales of the festival’s classic pin up girl posters were earmarked for the non-profit. Organizers rounded up the proceeds to the nearest $1,000 and then quadrupled the amount; the $20,000 check was presented to the CCA earlier this week.

The Northwest’s only outdoor winter beer festival featured 50 beers, ciders, mead and braggot in the main lineup, all of which were made or blended specifically for the event or were vintage offerings not commonly served in the region. The event is billed as an opportunity for brewers to connect with their fans, and this year’s lineup did not disappoint.

While all the products were well received, a few rose to the top in terms of popularity and buzz, including Reverend Nat’s Winter Abbey Spiced Cider (served warm); Deschutes Brewery’s Pacific Wunderland (Munich IPA); Feckin Irish Brewing’s Top’ O The Feckin Mornin (Bourbon Barrel Aged Imperial Espresso Milk Porter); 54° 40’ Brewing’s Snowball Headed for Hell (White IPA); Eel River Brewing’s Gargantua III (Imperial Barrel Aged Strong Ale); Bear Republic Brewing’s Cuvee du Santa (Sour Brown Ale); and Fort George Brewery’s Deck the Helles (Barrel Aged Helles Lager).

The festival also featured 46 special tappings spaced out all five days of the event, including a four-year vertical of The Abyss by Deschutes Brewing. Fans were able to stay informed of the tappings and beer locations via a mobile app that was updated live at the event. Meet the Brewer events with Bear Republic’s Peter Krueger, Firestone Walker’s Keenan Delaney and Stone Brewing’s Dr Bill Sysak were standing room only affairs with the brewers surfing a sea of questions and fan appreciation.

The festival replaced its traditional opaque mugs with Govino tasting glasses made from a flexible BPA-free polymer that properly showcased the beverages. The shatterproof, recyclable and reusable Govino glasses were a huge hit with the attendees.

Event highlight included the onsite Oregon Lottery iClick Photo Booth, which provided instant festival memories with free hard copy photos; a table featuring rotating local beer writers peddling their wares, which offered excellent holiday gift opportunities; and the 12th annual Sunday Beer Brunch, a sold out affair with more than a third of the attendees coming from outside the Northwest to taste vintage beers and special large format bottles paired with a European style buffet. Food selections ranged from fresh roasted nuts and cheese to tasty creations from Urban German Grill and Bunk Sandwiches.

Advance tickets were more popular than ever, with holders experiencing expedited entry all five days. Those who took advantage of the VIP ticket option were pleased with the extra perks which included designated beer lines with little to no waiting, exclusive VIP-only vintage beers, and aged cheese to pair with the beers.

The Holiday Ale Festival is a five-day event that annually starts the Wednesday following Thanksgiving. Dates for 2016 are Nov. 30 through Dec. 4. For more information, visit www.holidayale.com.

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Moody Brews explains cask conditioning

New Moody Brews blog: “Why should I care about cask conditioned beer?” Brewer/Owner Josiah Moody explains cask conditioning and why he does it.

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Thursday, December 17, 2015

Upland Brewing Co. Komodo Dragonfly IPA is January 2016

The Rarest of Species… 
You know how the Inuit supposedly have a hundred words for snow? Well, we’re guessing they don’t have any words to describe this beer. Neither did we, actually which is why we had to invent a whole new animal to name it. Our Komodo Dragonfly Black IPA is darkened with pure black malts, brewed with a pinch of lavender, and dry hopped Mosaic hops. Not a combination you’ll find in the wild, but hey – that’s why we like it.
Komodo Dragonfly Black IPA will be released on draught and in 6 packs in January of 2016. It will be available on tap at Upland tap rooms in late January.
Beer Description: Komodo Dragonfly Black IPA is a well-balanced, dark, bitter, and totally unique beer experience. We brewed this IPA with a base of fresh Pilsner Malts and darkened the color with pure Black Malts, creating a clean malt character that allows the liberal hop additions to shine through. Komodo is dry hopped with Mosaic hops and brewed with a pinch of lavender to add to the overall aromatic experience.
ABV: 6.7%    IBU: 67

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Ninkasi Brewing Company Debuts 2016 Flagship Series

Helles Belles and Easy Way IPA Join Ninkasi’s Year-Round Lineup

EUGENE, Ore.—Oregon’s own Ninkasi Brewing Company announces its year-round Flagship Series offerings for 2016. Starting January, Helles Belles, a Helles Lager, and Easy Way IPA, a drinkable India Pale Ale, join Ninkasi’s lineup of steadfast favorites available year-round in bottles and on-draft.

Known for its highly-hopped offerings like Total Domination India Pale Ale, Tricerahops Double India Pale Ale, and Dawn of the Red India Red Ale, Ninkasi has grown to become the 36th largest craft brewery in the United States and prides itself on making well-balanced, high-quality craft beers for a wide range of palates. Founded in 2006 by Nikos Ridge and Jamie Floyd, Ninkasi first debuted with Total Domination IPA. Since then, the brewery has developed its Flagship Series to include seven diverse beer styles all available year-round.

In 2016, craft beer drinkers can find new additions to Ninkasi’s year-round lineup including Helles Belles, a Helles Lager. After the brewery first released Lux, a German-Style Helles Lager, to its Flagship Series in 2015, it decided to revisit the recipe and brand. “We love Lux, which is why we gave it an upgrade,” explains Jamie Floyd, Ninkasi co-founder and founding brewer. “Helles Belles has a slightly higher ABV and IBU, offering a beer that is a little more expressive and playful for a German-Style Lager.” New branding also demonstrates the brewery’s more playful side, capturing its affinity for rock-‘n’-roll.

Also making its way to Ninkasi’s Flagship Series is Easy Way IPA, a drinkable India Pale Ale. At 4.7% ABV, Easy Way IPA supplements Ninkasi’s year-round IPA lineup by offering a beer that is as aromatic and hoppy as expected with a sessionable character. “This beer still has all that you would expect out of an IPA,” says Floyd. “A big hop aroma and a big hop flavor make it reminiscent of a traditional IPA but with less alcohol; it’s unexpectedly drinkable.”

Helles Belles, Helles Lager

Helles Belles is a headliner for the masses. Light and flavorful, this drinkable Lager strikes a chord between satisfyingly crisp and deliciously crafted. With a sweet, toasted malt flavor, a refreshing finish and just a hint of Noble hops, this beer defines drinkability. Allowed to ferment for a minimum of six weeks, Helles Belles is earnestly crafted to offer a beer that is as enjoyable as it is balanced.

Enjoyed Since: 2016 | OG: 1050 | IBUs: 28 | ABV: 5.3%
Watch Jamie Floyd’s Video Tasting Notes

Easy Way IPA, India Pale Ale
(
Available in select markets January 2016. Available everywhere else February 2016.)
Crafted for those who enjoy the aromatic and hoppy nature of IPAs but are pining for a lower ABV, Ninkasi introduces Easy Way IPA. A dynamic medley of hops and a crisp, satisfying finish define this unexpectedly sessionable IPA. The big, fruity hop nose and toasted malt flavor are anything but ordinary, offering a beer that is both aromatic and drinkable. With an ABV of 4.7%, this beer is for those ready to break the routine and go the Easy Way.

Enjoyed Since: 2016 | OG: 1045 | IBUs: 44 | ABV: 4.7%
Wach Jamie Floyd’s Video Tasting Notes

Total Domination, India Pale Ale
In 2006, founders Jamie Floyd and Nikos Ridge spent 18-hours brewing the very first batch of Ninkasi beer. The result? Total Domination IPA – a citrusy, floral IPA and a testament to Jamie’s love for Amarillo and Crystal hops. With a great malt backbone and fresh, citrus hop flavor, this beer finishes with a desire to return to this favored IPA again and again.

Enjoyed Since: 2006 | OG: 1067 | IBUs: 65 | ABV: 6.7%

Tricerahops, Double India Pale Ale

Offering a double-dose of everything loved in an IPA, Tricerahops has acquired a cult-like following since it was first brewed in 2007. Offering a big, earthy, floral hop hit, this beer is balanced by a generous amount of malt, making for a drinkable double IPA.

Enjoyed Since: 2007 | OG: 1080 | IBUs: 100 | ABV: 8.0%

Dawn of the Red, India Red Ale

Developed out of a desire to craft an IRA using new hop varieties, Dawn of the Red possesses an intoxicating level of tropical notes. Brewed with El Dorado and Mosaic hops, this beer bursts with notes of mango, papaya and pineapple, and is sustained by a subtle malt flavor. Since its first R&D release, Dawn of the Red immediately became a favored Ninkasi offering and joined the Ninkasi Flagship Series in 2015.

Enjoyed Since: 2014 | OG: 1072 | IBUs: 75 | ABV: 7.0%

Oatis, Oatmeal Stout

Brewed in 2007 as the second winter seasonal produced by Ninkasi, a love for Oatis developed right away. Named after a brewer’s dog, the popularity of Oatis promoted its move from a seasonal brew to a year-round offering in 2008. This stout has a dry finish with a significant amount of roasted flavor upfront. Its smooth mouthfeel comes from the use of rolled oats paired with a caramel complexity and coffee flavors.

Enjoyed Since: 2007 | OG: 1072 | IBUs: 50 | ABV: 7.0%

Vanilla Oatis, Oatmeal Stout with Vanilla

A more decadent take on Oatis, Vanilla Oatis features the addition of whole Madagascar vanilla beans. During the brewing process of Oatis, a portion of the beer is set aside in the brite tanks where hand-cut vanilla beans are added – the same process used to dry-hop a beer. This addition of pure vanilla acts as a natural sweetener, adding a more roasted flavor upfront followed by a vanilla finish.

Enjoyed Since: 2009 | OG: 1072 | IBUs: 50 | ABV: 7.0%

For more information about Ninkasi’s full lineup of beers, visit: http://ift.tt/1zkvlgM.

 

About Ninkasi Brewing Company
Founded in 2006 by Jamie Floyd and Nikos Ridge, Ninkasi Brewing Company continues to grow from its first batch of Total Domination IPA, to two brewhouses, a 55-barrel and a 90-barrel brewhouse, located in Eugene, Ore.  Ninkasi’s Flagship beers—Total Domination IPA, Tricerahops Double IPA, Dawn of the Red IRA, Lux Helles Lager, Oatis Oatmeal Stout, and Vanilla Oatis Oatmeal Stout—are sold throughout Alaska; Alberta; Arizona; California; D.C.; Colorado; Idaho; Maryland; Nevada; New York; Oregon; Texas; Utah; Washington; and Vancouver, British Columbia. The brewery remains privately-owned and is committed to community support and giving. Ninkasi’s Beer Is Love program offers in-kind donations and support for organizations throughout its footprint.

For more information, call 541.344.2739 or visit http://ift.tt/ump4dQ.

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Love Is In The Barrel at Adelbert’s Brewery

AUSTIN, Texas (December 17, 2015)– Adelbert’s Brewery will release Barrel of Love, a whiskey barrel aged quadrupel, in January 2016.  The beer is part of Adelbert’s Vintage Series and will be a seasonal release for Valentine’s Day. Barrel of Love will be released in kegs and bottles that will start selling to the market January 1, 2016.

Barrel of Love 2015 is an 11 percent quadrupel aged in Treaty Oak Distillery’s whiskey barrels. Brewed with dark Belgian candy syrup and Trappist yeast, the quad offers complex fruity notes of figs, raisins and plums. This Belgian style ale pairs well with aged Gouda, roasted duck, pork, bread pudding, and is perfect for a Valentine’s Day dinner.

Scott Hovey, brew master and founder of Adelbert’s Brewery, fell in love with bourbon chocolate stouts and decided to make some of his own.

“We’ve released Barrel of Love in the past, but this year’s is a different, special release for Valentine’s Day,” Hovey said. “Each year the style of Barrel of Love will shift, but it will always be aged in a barrel.”

For more information about Barrel of Love and the Vintage series, visit AdelbertsBeer.com.

About Adelbert’s Brewery:

Based in Austin, Texas, Adelbert’s Brewery is committed to brewing Belgian-style, bottle-conditioned ales for people to seek, savor, and share with others. Adelbert’s uses Bohemian old-world floor malted barley, low alpha Noble Czech hops, fresh yeast propagated at the brewery, and a multi-temperature decoction mash technique. The brewery believes quality beers require quality ingredients and a painstaking attention to detail throughout the brewing process.

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