San Diego’s First Annual Sorrento Valley Beer Festival

Sorrento Valley Town Council presents the First Annual Sorrento Valley Beer Festival, which will take place at Party Pals. This event will be a small (limited to 300 people), intimate after-work affair, allowing one-on-one interaction with brew experts.  Our panel of Brew Masters from local breweries will answer questions and discuss all aspects of beer making with the guests. Sorrento Valley Beer Festival will also feature live music.  Food will be available for purchase from food trucks invited to the event. Fire pits and fun games will make this festival a great place to celebrate American Craft Beer Week with your friends! A Designated Driver booth will also be provided with several non-alcoholic beverages

This will be the very first Sorrento Valley Beer Festival.  It is a charitable event, raising funds for the Sorrento Valley Town Council (SVTC), a 501c(3) organization that gives back to the community by hosting events throughout the year. The SVTC is made up of volunteers; no one receives a salary or benefits financially; all the money is put back into the community.

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Madison Craft Beer Week with Door County Brewing Co.

Join us to celebrate the best of the best at Madison Craft Beer Week!  We will be at a variety of events pouring our beers and unveiling our newest Bare Bottom Madness Pale Ale. Sample delicious beers and explore the great city of Madison during Craft Beer Week, a great celebration of the history, impact, and art of the breweries in this state and in this community. Here is a list of where to find us in Madison.

May 1
Star Liquor
A great tasting event, celebrate the start of Madison Craft Beer Week
at Star Liquor for FREE beer Friday with Door County Brewing Co.!
4-7pm

May 1
Tip Top Fish Fry
Join us for and authentic fish fry at Tip Top Tavern and some
fantastic Wisconsin beer by Door County Brewing Co.
5-9pm

May 2 
Cask Ale Festival
Join Door County Brewing Co. at the East Side Club in Monona for the
Cask Ale Festival, with over 17 breweries bringing special casks you
won’t be able to get anywhere else –  this is an event not to be missed!
11am-3pm

May 2
Trixie’s Liquor
Join our Brewmaster Danny McMahon at Trixie’s Liquor
and sample our Biere de Seigle, Polka King Porter and Little Sister Witbier.
Trixie’s will also be offering $1.00 off 6 packs of Door County Brewing Co. beer!
5-7pm

May 2
Blue Moon Bar and Grill
Join us for Sour Saturday! at Blue Moon Bar and Grill and celebrate all things
tart with Door County Brewing Co.!
All Day

May 5
Brasserie V
We are thrilled to launch our brand new Bare Bottom Madness Pale Ale
during Madison Craft Beer Week and what at better place than Brasserie V!
Join us for a sampling of our newest beer in addition to a
Galaxy Hopped Southern Saison, Grisette, Wild Sour Blonde, Pastoral,
Silurian Stout & Silurian with Coconut and Vanilla Bean.
5-10pm

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SWEETWATER BREWING COMPANY TO FLOW INTO PITTSBURGH THIS JUNE

SweetWater Brewing Company announces it will further extend its footprint into the State of Independence this spring. Ranked among the nation’s Top 20 craft breweries in sales by volume according to the Brewer’s Association, SweetWater plans to bring Pittsburgh natives a boatload of new brews the first week of June.

 

After careful planning and a healthy bit of local sampling, SweetWater proudly announces it will begin flowing into the Greater Pittsburgh area with Frank B. Fuhrer Wholesale – Southwestern Pennsylvania’s largest beer wholesaler. Locals can look forward to spotting the brewery’s iconic rainbow trout tap handles and bottle/can packaging, kicking off in Pittsburgh before continuing on to additional markets throughout state.

 

SweetWater will float into Pittsburgh with their most popular brews beginning with their flagship, 420 Extra Pale Ale, alongside a lip-smackin’ lineup of libations including:

• 420 Extra Pale Ale – SweetWater’s 420 is a West Coast style pale ale with big hops and a crisp finish. First brewed on April 20, 1997, 420 is extremely well-balanced which makes it a perfect introduction to a new town – that’s why they say “drink ‘em if you got ‘em!” Rolling out in 6-pack bottles, 12-pack cans and draft.
• SweetWater IPA – This mammoth India Pale Ale (IPA) is dry-hopped to the gills delivering a kick-you-in-the-teeth hop chop. The brew is unfiltered to leave all the natural flavors intact. Rolling out in 6-pack bottles, 12-pack cans and draft.
• Waterkeeper® Hefeweizen – A brew with a cause, this a go-to summer seasonal has notes of banana and clove and is perfect for sippin’ and grillin’ all season long. Rolling out late June in 6-pack bottles and on draft.
• Take Two Pils – A golden blonde German pilsner brewed with spicy floral hops and a head-first trip down the rabbit hole of lagers. Rolling out in 6-pack bottles, 12-pack cans and draft.
• Hop Hash – Made with pure hop lupulin (aka “hash”) from hop pelletizers, this double IPA is among the dankest out there delivering a pungent punch to the palate. Rolling out in 6-pack bottles and on draft.
• SweetWater Blue – SweetWater Blue is a unique, lighter-bodied wheat ale enhanced with blueberries. This ain’t no fruit beer, but it’s perfect for hanging on a warm Pittsburgh day. Rolling out in 6-pack bottles.
• SweetWater Tackle Box – The SweetWater Tackle Box variety pack is a hefty 12-pack collection featuring three of SweetWater’s favorite year-round brews, along with a fourth catch and release seasonal specialty in each box.

Folks can wet their whistles by following the brewery’s Pennsylvania Facebook page where a full list of launch and sampling festivities will be featured in weeks leading up to the June launch. Also, fans can find details on how to enter SweetWater’s “Catch a Trout Tap” contest – rewarding the first locals to spot the brewery’s iconic trout tap handles with free SweetWater schwag.

 

To learn more about SweetWater Brewing Company and its full lineup, visit http://ift.tt/1iWEt3C.

###

 

ABOUT SWEETWATER BREWING COMPANY: SweetWater Brewing Company is an Atlanta-based craft brewery living by the motto “Don’t Float the Mainstream!” The award-winning lineup of year-round beers includes SweetWater 420, IPA, Blue, Take Two Pils, and Georgia Brown. SweetWater also features a catch and release series of beers available on a limited basis throughout the year and an experimental, one-time-only Dank Tank series. SweetWater Brewery – located at 195 Ottley Drive in Atlanta – is open for tours every Wednesday, Thursday and Friday from 5:30 – 7:30 p.m. as well as Saturdays and Sundays from 2:30 – 4:30 p.m. For more information about SweetWater Brewing Company, please visit http://ift.tt/1Am7246. Hang out with your social thang out and follow SweetWater Brewing Company on Twitter/ Instagram @sweetwaterbrew, or become a fan on Facebook at http://ift.tt/1lVJYhL.

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It’s Pronounced ROO-BAY-US

Founders Brewing Co.’s warm weather seasonal isn’t just another boring summer wheat beer or lemonade shandy—it’s something completely different. Featuring the flavor of fresh raspberries added at multiple stages during the fermentation process, Rubaeus is a stunning berry red masterpiece. With a perfect balance of sweet and tart, a hefty malt bill, and coming in at 5.7% ABV, this beer is 100% Founders.

Some of you may think fruit beers aren’t your thing. You probably haven’t tried Rubaeus yet. You may be surprised at how well it pairs with cheeses and desserts. It even works well for braising some meats—get that grill fired up! You won’t know until you try. Be sure to pick up a 4-pack or to try it on draft to unlock this badge. Check-in to one (1) Rubaeus during the month of May and the brand new “Founders- Rubaeus / roo-bay-us” badge is yours. Once you get the badge, you’ll have a constant reminder of how to say the beer the next time you want to order it: ROO-BAY-US.

Learn more about Founders’ Rubaeus at http://ift.tt/YXSeSY and be sure to get all the latest on Facebook, Twitter and Instagram.

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Update Your Homebrew Club Information - via AHA

Winter is over, and we’re doing some Spring cleaning here at the American Homebrewers Association (AHA)!

If your homebrew club is registered with the AHA and is in our club database, be sure to review your club’s information and submit requests to update (or delete) club information if necessary.

We have received reports of numerous email addresses and websites being out of date when trying to reach out to clubs. These are people who are wanting to join your organization, but can’t get in touch with you due to outdated information!

We appreciate you taking the time to update the records so we have the most accurate information to date for your homebrew club.

If your club is not in the AHA club database, register it today for free!

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Participate in the Brewers Association Sustainability Benchmarking Project - Via Brewers Association

Increasingly, environmental stewardship is a priority for beer drinkers, brewers and future generations. Maintaining a healthy balance between stewardship, social enrichment, and economic vitality is important to the future of craft brewing. Brewers Association (BA) members have expressed a desire to benchmark key performance indicators on a consistent basis in order to set aggressive, but […]

Read More

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Timeless Pints Taps 100th Batch of Beer!

Timeless Pints Brewing Company is excited to release its 100th batch of beer! When Owner and Head Brewer Chris Sparacio realized the 100th batch was just around the corner, he wanted to commemorate the milestone with a special brew.

“It’s such a significant event in our journey as a microbrewery,” Chris said. “I knew I had to make it special.”

In August, Timeless Pints celebrated it’s first anniversary with a huge party and three special release beers: a Huckleberry Wheat Ale, a Vanilla Cream Ale and a Whiskey Barrel Oak Infused Porter. All three sold out in less than 30 minutes, but one of the three continued to resonate with customers months after the limited release sampling.

“The porter was a big hit at our anniversary party,” Chris said. “Almost a year later, I still have people asking when I’m going to bring it on tap.”

Chris decided to brew a full batch of the popular porter, adding it to the beer lineup in the Timeless Pints tasting room. In honor of his 100th batch, he’s named the beer the “Centum Porter.” The dark ale has an ABV of 6.9% and is infused during the fermentation process with oak chips from used bourbon barrels.

“Barrel aged beers are huge now,” Chris explained. “We are not yet barrel aging any of our beers so instead of putting the beer in the barrel, we put the barrel in the beer, so to speak. We are excited to add the Centum Porter to the Timeless Pints tap rotation.”

The Centum Porter will be on tap, Saturday, May 2nd, 2015. To celebrate, all Centum Porter pints will be $1.00 off on Saturday, May 2nd 2015.

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Bourbon Barrel-Aged Arrogant Bastard Bears Forth

ESCONDIDO, CA (April 28, 2015) – My legend precedes me, but I shall introduce myself nonetheless for the purpose of enlightening those who have somehow missed the glory-be-to beer—that is yours truly: Arrogant Bastard Ale. And now enter an oak-matured cohort of the Liquid Arrogance—Bourbon Barrel-Aged Arrogant Bastard.

 You get an inbox-strangling number of press releases about unimaginative, banal and inane commodity ‘products’ and ‘foodstuffs’ every day, all purporting to embody a veritable host of imagined attributes. Frankly, that sounds like living hell. I’m too good to subject you to that, and I’m trusting you’re too good to settle for anything less than what I have taken the time to provide.

You see, I’m not alone. Mine is an illustrious and outspoken lineage that includes spawned cohorts like Double Bastard Ale and Lukcy Basartd Ale. (Haven’t heard of them? Time to question your priorities.) Those who love me harbor similar if not greater affection for the boldness I embody.

I sense I’ve piqued your interest. And if I haven’t, seriously, what in the name of all that is just and right in this world is wrong with you? Bourbon. Barrel. Aged. ARROGANT BASTARD! If skimming these words doesn’t get your juices flowing, your challenge may be simply that you’re dried up. But this can be rectified easily enough by making the pleasure of my acquaintance. The arrival of Bourbon Barrel-Aged Arrogant Bastard provides an opportunity for significant self-improvement. If you’re unable to see that, then hand this off to someone who’s capable of caring.

 Will you pass up what the most discerning of craft beer enthusiasts would elbow out each other to realize for themselves…or will you drag this message to your over-stuffed trash folder, passing up on something not only special but potentially life-changing?

As always, the choice is yours. Enlightenment and sensual glory have been the rewards for those brave and astute enough to appreciate the onslaught of flavor and insight that results from stepping off the proverbial ledge. Should the outcome of your tangle with Liquid Arrogance leave you impressed, blown away or downright gobsmacked, all I ask in return for this bottle of highly coveted ale is that you join the already expansive legions of the Worthy and help spread the word. In this case, not just about Bourbon Barrel-Aged Arrogant Bastard, but of what myself and my new progeny stand for: beer that is better than the lowest-common-denominator swill that for so long has defined America’s brewing heritage. The choice is yours. Choose wisely.

Notice how this release does not do your work for you. I understand you are overworked and underpaid, but you will have to write this one up for yourself. It’s called “journalism,” not “copy and paste-ism.” For better or worse, I trust in you. I truly hope you share that trust in yourself.

Name: Bourbon Barrel-Aged Arrogant Bastard
http://ift.tt/1duW0CG
Stats: 7.9% ABV
Six-packs and draft, beginning April 27
Distribution: (The lucky states of…) AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution: Australia; Alberta and British Columbia, Canada; Japan; Singapore; Sweden; and United Kingdom

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Upslope + Dragonfly Yirgacheffe Coffee Dubbel Release Party!

Two of your favorite things combined… COFFEE + BEER!

We teamed up with our neighbors up at our Lee Hill brewery, Dragonfly Coffee Roasters, for a limited release collaboration that’s sure to perk you right up – a Yirgacheffe Coffee Dubbel.

Join us Thursday, April 30 at our Lee Hill tap room for the release starting at 5 pm!

More information about this unique collaboration brew can be found on our blog.

Interested in going to the release party? Join our Facebook group!

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ABOUT THE COFFEE // This naturally or “dry processed” Ethiopian Yirgacheffe is a exceptional example of a fruit forward yet intricately balanced coffee processed at the famous Idido cooperative in Yiragcheffe.Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral- and fruit-toned coffees from traditional varieties of Arabica long grown in the region.This particular Yirgacheffe shows profound tones of blueberry, fragrant lily & musk in the aroma and cup with a light footed yet lively tangerine -like acidity and a well rounded and gently drying cacao-nib like finish. This is a true gem of a coffee that Dragonfly Coffee Roasters is proud to be able to offer to you!

ABOUT THE BEER // Brewed as a collaboration with our Lee Hill neighbors, Dragonfly Coffee Roasters, this unique beer combines the bubblegum esters of Belgian yeast with the roasty blueberry flavors and aromas of Ethiopian Yirgacheffe coffee. The two come together to create a sweet aroma somewhere between cotton candy and plums, balanced against a subtle coffee earthiness. The flavor is a perfect balance between the semi-sweet flavors of the Dubbel and the smooth bitterness from the coffee. This beer is sure to please, and change any preconception you may have of what a “coffee beer” is supposed to be.

CHEERS!

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Door County Brewing Co. Announces New Pale Ale

A Grand Discovery of Liquid Luxury

Door County Brewing Co. Presents Bare Bottom Madness  

You have to give the people what they want, and what they want is a good IPA. Which is why Door County Brewing Co. is thrilled to announce the newest addition to the family is our Bare Bottom Madness Pale Ale. Inspired by our surroundings and heritage, every single beer we brew has a story. A tale of fortune, Bare Bottom Madness is about celebration, no matter the circumstance, because isn’t that what beer is all about.

In the early 1900s there was a sheep farmer in Sevastopol named Mr. Templeton. New to his profession, he often needed the townspeople’s guidance on herding his flock. One particular occasion, searching for salt to lure the sheep in, the town stumbled upon what they thought to be three barrels of salt. Templeton pried the barrels open, which to everyone’s surprise, was a liquid. He smelled it. It smelled like beer. He tasted it. It tasted like beer. He concluded, “It is beer!” Thrilled at their grand discovery of liquid luxury, Sevastopol celebrated with haste, forgot the sheep and reached the bottom of the barrels quite quickly. With barrels dry and sheep amuck the town danced themselves into and unforgettable bare bottom madness. A madness that celebrates the unexpected, our pale ale is brewed with notes of grapefruit, citrus and pine with touch of caramel malt for sweetness. Bare Bottom Madness rejoices in the flavors of Door County you’re so happy to find, you can’t bare the thought of the bottom.

“With our signature blend of Cascade and Chinook hops and a robust amount of oats, this soft, full and balanced pale ale is hop forward not very bitter with a huge aroma and great citrus flavor,” said Head Brewer Danny McMahon. “Crushable, with just the right amount of hops.”

Join us and taste the Madness for the first time at Brasserie V, Tuesday, May 5 during Madison Craft Beer Week. For more details check out http://ift.tt/1GxAcNP

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Boundary Bay Fundraiser for Saurpani, Nepal

Help in the Nepal earthquake recovery efforts by purchasing a paper prayer flag when you dine at Boundary Bay Brewery in Bellingham, WA. The Boundary Bay staff is raising funds for the village of Saurpani, a Gurkha village located near the epicenter of the recent 7.8 earthquake in Nepal. Boundary’s General Manger, Janet Lightner, recently travelled through Nepal to base camp on Mt. Everest, where she met some extraordinary people along the way. Fortunately, the friends she made on her journey are safe, however, many of their homes and villages were destroyed.

Working with Jwalant Gurung from Crystal Mountain Treks, Boundary’s goal is to raise $10,000 to help rebuild the village of Saurpani. Boundary staff will be selling paper prayer flags starting at $1 — write a prayer, thought, or wish on your flag. At the end of the day, they will string them together and hang them up throughout the brewery. The hope is to adorn the brewery walls will several flags and well-wishes in the up and coming weeks. All proceeds raised during this fundraiser will go towards the rehabilitation efforts in Saurpani.

Stay tuned for an official fundraiser in Boundary Bay Beer Garden.

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An iconic cocktail reinvented: Kentucky Old Fashioned Barrel Ale summer seasonal beer debuts

An iconic cocktail reinvented: Kentucky Old Fashioned Barrel Ale summer seasonal beer debuts

[LEXINGTON, Ky.] – Cocktails are back in a big way, and now there’s a new way to enjoy the most iconic of them all – the Old Fashioned. A limited summertime beer release from Alltech Lexington Brewing & Distilling Co. puts a new twist on the Southern favorite, with Kentucky Old Fashioned Barrel Ale. Ideal for fast-approaching Derby parties or late summer evenings on the patio, the cocktail-inspired brew will conjure up the sights and sounds of bartenders in starched shirts and white jackets, ragtime and the unmistakable clink of ice in a rocks glass.

 

Kentucky Old Fashioned Barrel Ale is a subtly sweet, citrusy ale brewed with orange peel, then aged with tart cherry in fresh bourbon barrels and bitters barrels. It debuts this week in local markets, and will soon reach other domestic territories in limited supplies.

 

The Old Fashioned cocktail is said to have originated in Louisville, Kentucky in the late 1800s, at a private club called the Pendennis Club, in honor of Colonel James E. Pepper. Pepper was a prominent bourbon distiller in Lexington, Ky. whose thoroughbreds raced in the Kentucky Derby.

 

Though bartenders still debate the best way to make and garnish the drink, the Old Fashioned is a cocktail traditionally made by muddling sugar with bitters, adding bourbon, and sometimes also muddling or garnishing with cherries and orange.

 

“Cocktails are big right now,” said Ken Lee, master brewer for Alltech Lexington Brewing & Distilling Co. “The cocktail culture has definitely seen a resurgence in recent years, and we wanted to salute a cocktail that is beloved here in Kentucky, the Old Fashioned. Making a beer inspired by the cocktail was both a lot of fun and a challenge for us to make. We even used bitters as well as bourbon barrels for the aging process. We figured what better brewery to make a beer like this than one that also produces its own bourbon and is known for its barrel aging?”

 

At 10 percent alcohol by volume (ABV), Kentucky Old Fashioned Barrel Ale seasonal release has a suggested retail price of $14.99 for a four-pack. The brew will also be on tap at the upcoming Alltech Craft Brews & Food Fest Saturday, May 16 in Heritage Hall at the Lexington Center in downtown Lexington. Advance tickets are on sale for $30 at Eventbrite.com.

 

Alltech Lexington Brewing & Distilling Company’s barrel-aged seasonal program allows the brewery to brew unique beers outside of its year-round offerings to experiment with new tastes and ways of barrel aging. The brewery regularly ages 3,000 to 5,000 barrels at a time, and handles up to 1,000 barrels per week.

Please follow the Kentucky Ale Facebook page or the Kentucky Ale Twitter for updates on Kentucky Old Fashioned Barrel Ale availability across the region as shipments are made.

About Alltech Lexington Brewing & Distilling Company:

Alltech Lexington Brewing and Distilling Co. is the producer of award-winning beer and spirits and one of the few joint brewing and distilling operations – or “brewstilleries” – in the world. Since its founding in 2000 by Irish entrepreneur Dr. Pearse Lyons, founder and president of Alltech, its Kentucky Bourbon Barrel Ale^® has grown to become the brewery’s flagship brew, capitalizing on the brewery’s proximity to fresh Kentucky bourbon barrels. Today, the Kentucky Ale family of brews – Kentucky Ale^®, Kentucky Kölsch^™, Kentucky Bourbon Barrel Ale^®, Kentucky Bourbon Barrel Stout^®, Kentucky IPA^® and a unique barrel-aged seasonal series – has collected numerous awards. In 2012, the company became part of the world-renowned Kentucky Bourbon Trail^® with the opening of its Town Branch Distillery, which crafts Town Branch^® Bourbon, Town Branch^® Rye, Pearse Lyons Reserve^® malt whiskey, and Bluegrass Sundown^® bourbon-infused coffee liqueur. For more information, visit kentuckyale.com. For media assets including high-resolution photos, visit alltech.com/press.

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AmeriCAN Canned Craft Beer Festival, May 16, Celebrating the Canned Craft Beer Revolution in Scottsdale, AZ

AmeriCAN Canned Craft Beer Festival, May 16, Celebrating the Canned Craft Beer Revolution in Scottsdale, AZ

Highlights include 300 canned beers, local and national breweries, rare beers, live entertainment, beer Olympic games, and industry exclusive educational seminars
Scottsdale, AZ (April 28, 2015) — Professionally produced by HDE Agency in partnership with SanTan Brewing Company, the award winning 5th annual AmeriCAN Canned Craft Beer Festival is set to return to the Scottsdale Civic Center on Saturday, May 16th. Presented by Rexam, AmeriCAN will open its doors at noon to VIP ticket holders and at 1 p.m. for general admission. The festival will end at 6 p.m.

 

Here’s the current list of participating breweries:

 

Abita Brewing Company

Alameda Brewing Company

Anchor Brewing

Anderson Valley Brewing Company

Austin Beerworks

Avery Brewing Company

Barrio Brewing Company

Bell’s Brewery

Big Sky Brewing

Black Market Brewing

Boulder Brewing

Caldera Brewing Company

Cigar City Brewing

College Street Brewhouse & Pub

Craft Brew Alliance

DC Brau Brewing Company

DESTIHL Brewery

Epic Brewing Company

Firestone Walker Brewing

Fort George Brewery

Founders Brewing Co

Four Peaks Brewing Company

Golden Road Brewing

GoodLife Brewing Co

Goose Island Beer Company

Grand Canyon Brewing Company

Hops & Grain Brewing

Huss Brewing

Jacob Leinenkugel Brewing Company

Lumberyard Brewing Co

Marble Brewery

Maui Brewing Company

Mike Hess Brewing

Mission Brewing

Moab Brewery

Mudshark Brewing

Nebraska Brewing Company

NOLA Brewing

Northwest Brewing Company

Oskar Blues Brewery

Papago Brewing

Phoenix Ale Brewery

Prescott Brewing Company

Saint Archer Brewing Company

Santa Fe Brewing Company

SanTan Brewing

Schilling Cider

Shock Top Brewing Co

Sierra Nevada Brewing Co

Ska Brewing

Sleepy Dog Brewery

Snake River Brewing

Sun King Brewing Company

The Australian Brewery

Twisted Manzanita Ales

Two Brothers Brewing Company

Uinta Brewing Company

Upslope Brewing Company

Utah Brewers Cooperative

Vermont Hard Cider Co LLC

Victory Brewing Company

Worthy Brewing Co

 

 

 

Located at the Scottsdale Civic Center, 3939 North Drinkwater Blvd, Scottsdale, AZ 85251, AmeriCAN Canned Craft Beer Festival will celebrate the canned craft beer movement with live music, food, a VIP tent, beer science garden and beer Olympic games. New festival elements this year include the Bell’s Brewing Stadium Lounge and the Crafty Bastards Chill Zone.

 

Presale general admission tickets are available online at http://ift.tt/1op5JIY for $35 each and include admission, a souvenir can and 20 four-ounce pours. Day of admission is $45. VIP tickets are also available through presale purchase only for $100. VIP tickets include admission one hour early, a souvenir can, 20 four-ounce pours, catered food, a private VIP zone with private restrooms and exclusive specialty beer sampling.

 

The entertainment lineup includes Two Tone Lizard Kings, Dry River Yacht Club, Catfish Mustache and DJ Slippe. This is a 21 and over event, no exceptions. Ticket purchasers and all guests must be 21 or over and must present a valid picture ID upon admission.

 

To sop up all those suds, local restaurants and food vendors will serve up some delicious grub including Brat Haus, Honey Bear’s BBQ, Craft 64, Angel’s Trumpet, Arizona BBQ Club, and Treatery. SanTan Brewing Company will provide catered food in the VIP Zone.

 

AmeriCAN isn’t just a festival, it’s also a competition! The week before the festival, more than 30 certified craft beer judges will gather to taste and vote for their favorites in nine categories including IPA, American Pale Ale, English Pale Ale, Wheat Beers, Stouts and Porters, Ambers and Browns, Golds, Blondes, Pilsners and Light Lagers, Fruit, and Specialty Beer. Gold, silver and bronze winners will be announced via live stream on May 9th at http://ift.tt/1op5JIY.

The official sponsors of AmeriCAN include: SanTan Brewing Company, REXAM, Total Wine, Crescent Crown Distribution, World Class Beer, Hensley, Woodchuck, Discount Cab, Grandstand, Hotel Valley Ho, Phoenix New Times, World of Beer, Brass Tap, Yelp, All About Beer, Beer Connoisseur, Rosentstein Law, AZ Brewery Tours, Poore Brothers, Marty’s Trophies, and Bar & Restaurant Insurance.

A portion of event proceeds will benefit the Scottsdale Cultural Council and the Arizona Society of Homebrewers (ASH). The Scottsdale Cultural Council serves Scottsdale residents, visitors, cultural institutions and artists by creating and advancing high quality arts and cultural experiences and opportunities. For more information about the Scottsdale Cultural Council, visit www.sccarts.org.  The Arizona Society of Homebrewes strives to preserve and promote the time-honored tradition of homebrewing and to recognize it as an art form through information, education and dedicated practices. For more information and to become a member, visit ASH online at http://ift.tt/1zmsMjt.

For more event information or to purchase tickets, visit http://ift.tt/1op5JIY. Also, be sure to “like” the event Facebook page at http://ift.tt/1iQoIZl and follow on Twitter @AMERI_CANFEST and on Instagram @AmeriCANcraftbeerfest.

About HDE Agency

HDE Agency is an integrated multi-media marketing agency dedicated to expanding client visibility and establishing marketable brand positioning. We offer a wide range of brand development services including public relations, design, advertising, social media, print collateral and event production. By establishing a strong foundation of action based campaigns, HDE Agency strives to transform our clients’ goals and objectives into tangible efforts measurable by an increase of customers, sales and community relationships.

 

HDE Agency is one of the largest producers of special events in Arizona with an impressive roster of more than a dozen annual signature events. HDE’s roster of special events includes the two time APS AzTEC Outstanding Event of the Year recipient, the Great American Barbeque and Beer Festival. Other HDE produced, award winning events include: SanTan Brewing Oktoberfest, TASTE. Chandler’s Culinary Festival, Summer Splash Tour, Ahwatukee Red, White & Boom Fireworks Celebration and Ameri-CAN Canned Craft Beer Festival, which was selected as Best Beer Festival in 2013 by Phoenix New Times.

 

Visit HDE Agency online at www.hdeagency.com for a complete list of services and learn about our current projects, events and community engagements through the HDE Agency blog at http://ift.tt/1DL8ZXe.  HDE Agency can help you expand your reach!

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ROARING FORK BEER COMPANY SPONSORS 44TH ANNUAL MOUNTAIN FAIR POSTER CONTEST

ROARING FORK BEER COMPANY SPONSORS 44^TH ANNUAL MOUNTAIN FAIR POSTER CONTEST

Carbondale, Co – April 17, 2015 – The Roaring Fork Beer Company, a seasonally inspired brewery in Carbondale, Colorado collaborates with the Carbondale Council on Arts and Humanities (CCAH) on this year’s poster contest for the 44^th Annual Mountain Fair, to be held July 24^th-26^th at Sopris Park in downtown Carbondale. The winning design will be the featured label on a packaged and distributed RFBC exclusive Mountain Fair brew.

The Carbondale Mountain Fair, now approaching its 44^th year, draws over 145 vendors with unique and diverse homemade wares to town each summer. In addition to vendors, Mountain Fair features live music and various forms of performing arts; a family-area called The Oasis, with interactive, creative experiences for children; great local food, a pie baking and wood splitting competition and an amazing spirit. Throughout the weekend, over 20,000 people pass through from across the state and all over the country. “We look forward to Mountain Fair all year long because not only is it the best party of the year but the amazing energy from participants and visitors is unmatchable. We feel honored to be an essential part of the fair this year,” says Aly Sanguily, Marketing Director for Roaring Fork Beer Company.

One of the most exciting affair’s leading up to the big weekend is the poster contest, where artists of all calibers can enter their design to be featured on the t-shirts, the official fair poster as well as a $500 prize. With support, from RFBC, this year’s winning design will be the label of the “mountain fair beer,” whose style and official name has yet to be released but will be packaged and distributed throughout the Roaring Fork Valley and surrounding areas. “We wanted to collaborate with CCAH to add a fun new element to the poster design contest that would give the winning artist a great deal of additional exposure. Our brewery’s vision was built around participation with an adoration and passion for the local arts and we felt that this would be a great thank you to not only the artists but to CCAH for all of their efforts in the community,” says Sanguily. In addition to featuring the winning design on the packaged RFBC Mountain Fair beer, the brewery will also be donating 1% of all sales from the special brew to CCAH.

Designs can be in any medium with the ability to transfer to a digital image for reproduction. Designs created by hand usually win, but digital images are also welcome. Please include “The 44th Carbondale Mountain Fair” within the design along with the dates, July 24, 25, 26. ENTRIES ARE DUE BY APRIL 24 and can be dropped off or mailed to CCAH at The Launchpad, 76 S. 4th Street, Carbondale 81623. Please attach your name, phone number, and email to the back of your work. If you would like your entry returned by mail then you must include a self-addressed stamped envelope, package, or mailing tube large enough to contain the submitted design. For more information please visit: http://ift.tt/1v6SGQH
About the Brewery and Brewmaster:

Chase Engel, a long time professional brewer with a dream of producing creative beers to match the changing seasons, launched Roaring Fork Beer Company in 2013. From their home base in Carbondale Colorado, RFBC brews and packages exceptional beers for distribution throughout the Roaring Fork Valley. Dedicated to producing fresh, approachable, and flavorful beers, RFBC continues to push the envelope with experimentation and barrel aging on a small batch scale. Engel has won over 40 National medals and is an 8 time GABF medal winner, under previous breweries Aspen Brewing Company, Oskar Blues Brewery and Ska Brewing.

The 3,000 square foot brewing facility features a 15 BBL Brewing System; hand crafted in Colorado by Bennet Forgeworks, and will start with a 2,000 BBL Annual Fermentation Capacity. RFBC beers are available in the Roaring Fork Valley in cans, bottles and on draft at bars and restaurants that serve craft beer. Roaring Fork Beer Company is the craft beer drinker’s source for ‘better beer.’

About the Tasting Room:

RFBC’s tasting room furnishings and signage are the manifestation of craftsman Brad Reed Nelson from Board by Design, who hand built the furnishings from beetle kill pine wood and refurbished barn wood, sourced locally from Distinguished Boards and Beams in Carbondale, Colorado. Tasting room hours are M-Saturday 2p-8p, with tours by appointment. Locally made farm to table dishes are provided by SILO, just a few doors down from the taproom. Live music, special events, exclusive tappings and more are held monthly at their boutique space in Satank, the breweries neighborhood and a “creative zone” of Carbondale.

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NO-LI COLLABORATING AND CELEBRATING

NO-LI COLLABORATING AND CELEBRATING

Spokane’s First Craft Beer Week Makes a Statement

Spokane, WA…While Portland is a buzz for the annual Craft Brewers Conference, the Inland Northwest is creating a buzz of its own.  Come May 11, all roads will lead to Spokane…and the first official Spokane Craft Beer Week!

With an abundance of exciting events already slated to entertain the masses from May 11^th – 17^th, perhaps the most anticipated is one that brings together 13 breweries and paints a vibrant picture of craft beer in the Inland Northwest.

On May 12^th from 4pm – 7pm, 12 local breweries will unveil 6 collaboration beers at No-Li Brewhouse against the backdrop of the beautiful Spokane River.

“This event is really indicative of how far Spokane craft beer has come,” says No-Li’s Callet Ioane.  “It’s humbling to be a part of the evolution of the beer culture here and we’re extraordinarily proud to see our local brewing community thrive.  We’re excited for the future!”

Among the participating innovators are Big Barn, English Setter, Iron Goat, Laughing Dog, MickDuffs, Paradise Creek, Ramblin’ Road, River City, Steam Plant, Twelve String, Waddell’s and Wallace.  These creative teams have promised to deliver distinct beer experiences ranging from a Belgian golden strong and a raspberry gose to No-Li’s Taylor Shellfish collaboration Oyster Stout brewed with fresh Pacific oysters.  While guests enjoy the brews, they will also be entertained by the well-known Spokane band, The Trailer Park Girls.

Beer, music, food and fire pits…all along the River.  Not bad for a Tuesday!

For more information on Spokane Craft Beer Week, visit http://ift.tt/1J9OU0m.

About No-Li Brewhouse

Born & Raised in Washington’s Inland Empire, No-Li Brewhouse is an internationally award-winning brewery, crafting Spokane-Style beers with No Boundaries: innovative beers brewed with locally sourced ingredients. No-Li has won fourteen international awards, including a gold medal from the 2012 Great American Beer Festival.  For more information about the beers, brewery and the pub, visit http://ift.tt/18OjURW, or follow us on Facebook/Twitter/Instagram @nolibrewhouse.

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2015 Big Brew Recipe #3: Killer Kölsch - via AHA

Mash rest steps:

• 131°F (55°C) 10 minutes.
• 145°F (63°C) 45 minutes.
• 158°F (70°C) 20 minutes.
• 168°F (76°C) 10 minutes mashout.

Mash out at 168°F (76°C), with pre-boil wort volume of 6.5 gallons (25 L). Bring to a rolling boil for 90 minutes, add hops at specified intervals from end of boil. Chill wort to 58°F (14°C) and pitch yeast.

Allow temp to rise to 68°F (20°C) after 4days. Lager for 2 months at 40°F (4°C).

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Get Passionate about Point Nude Beach Summer Wheat Ale

STEVENS POINT, Wis. April 29, 2015 – It’s not quite summer yet, but if you have a passion for summer beers, you’re in luck: Point Nude Beach Summer Wheat Ale, now brewed with passion fruit, is now available through the end of the summer wherever Point beers are sold.

Point Brewmaster Gabe Hopkins and his team of brewers have added passion fruit juice to Point Nude Beach Summer Wheat’s brewing process, which uses unmalted white wheat and malted red wheat as well as specialty barley malts, fresh Mount Hood hops from Washington State’s Yakima Valley and Point’s own ale yeast.

Passion fruit, a climbing vine with small, round fruits that thrives in the Caribbean and South America, is a true flavor point-of-difference for the Nude Beach Summer Wheat, according to Hopkins. “The passion fruit lends a crisp but very refreshing, tart character to the beer that is especially noticeable on the back end,” he said. “The fresh tartness of the passion fruit pairs well with the natural fruity tones of an unfiltered wheat beer.”

Golden-colored Point Nude Beach Summer Wheat is available in six-packs and 12-packs of 12-ounce NR bottles, 12-packs of 12-ounce cans and on draft wherever Point’s handcrafted beers are sold.

With the new passion fruit accent, Point Brewery Manager Partner Joe Martino expects that Point Nude Beach Summer Wheat Ale will be more popular than ever this summer. Introduced just before summer 2008, Nude Beach Summer Wheat Ale was one of Point’s most successful new-product introductions.

As Point Nude Beach Summer Wheat Ale’s popularity grew so did its trophy case, which now includes eight medals. In 2013 it earned gold as the best beer in the American Wheat category in the annual United States Open Beer Championships. Nude Beach also won a gold medal in 2009 at the annual North American Beer Awards, sponsored by the North American Brewers Association, and silver medals in the 2008, 2010, 2011 and 2012 World Beer Championships, sponsored by the Chicago-based Beverage Testing Institute.

“Discerning craft beer lovers can taste for themselves the difference that passion fruit brings to the beer’s refreshment experience. It’s a great reason for wheat beer fans to connect with Point Nude Beach Summer Wheat Ale,” Martino said.

Stevens Point Brewery, founded in 1857, uses only the highest-grade barley malts, specialty malts, grains and the choicest hops to brew its handcrafted beers, including flagship Point Special Lager, gold medal winner in the 2003 Great American Beer Festival’s American Premium Lager category.

In addition to Nude Beach Summer Wheat Ale, the brewery’s seasonal products include new spring seasonal Apricadabra Apricot Wheat Ale; summer refresher Point Coast Radler, a thirst-quenching mix of beer and natural citrus flavors back for a second summer; Point Oktoberfest, a Bavarian-style Märzen beer for the fall; and Point St. Benedict’s Winter Ale, a rich, dark beer available from November through February.

Stevens Point Brewery’s year-round lineup features Point Onyx Black Ale, a robust dark ale; Point Belgian White, a Belgian-style wheat ale; Point Drop Dead Blonde Ale, a 110 Calorie Ale; Point Cascade Pale Ale, an American-style pale ale; Point Amber Classic, an American-style amber lager; and Point Beyond the Pale IPA, a robust, hoppy India Pale Ale. Point also brews four year-round IPAs available only in the IPA variety 12-pack: Point Spruce Tip IPA, Point Peach Mango IPA, Point White IPA and Point One Shot IPA.

Year-round products also include the Whole Hog Limited Edition “big beers:” Whole Hog Espresso Stout, Whole Hog Six-Hop India Pale Ale and Whole Hog Scotch Ale. Seasonal brews include Whole Hog Russian Imperial Stout, Whole Hog Barley Wine Ale and Whole Hog Pumpkin Ale.

Point also brews three unique James Page specialty beers sold only in convenient 12-ounce cans: A Cappella Gluten-free Pale Ale, Casper White Stout, and Yhaba Dhaba Chai Tea Porter.

Point’s Ciderboys Cider Co. hard ciders blend unexpected fresh fruit flavors with apple cider. Ciderboys’ year-round products are First Press, a traditional hard cider and Strawberry Magic, a blend of fresh strawberries and apple cider. Ciderboys also produces seasonal ciders, Raspberry Smash, alive with the tartness of raspberries; Pineapple Hula, made with fresh Hawaiian pineapple; Peach County, which combines pure peach flavor with apple cider; fall seasonal Cranberry Road, a pairing of apple cider and cranberries; winter seasonal Mad Bark, made with natural cinnamon; and Grand Mimosa, a winter seasonal made with succulent California oranges.

Gourmet soft drinks from the Stevens Point Brewery include Point Premium Root Beer, Point Premium Diet Root Beer, Point Premium Orange Cream, Point Premium Vanilla Cream, Point Kitty Cocktail and Point Premium Black Cherry Cream Soda.

For more information about the Stevens Point Brewery, please visit www.pointbeer.com or call 1-800-369-4911. Tours of the brewery are available; schedules are listed on the website.

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Columbus Craft Beer Week

Home to more than 25 craft breweries, 150 beer bars and shops, and over 300 restaurants serving craft beer, Columbus, OH is one of the largest craft beer cities in the Midwest and they’re getting ready to celebrate this amazing achievement. Starting May 1st, Columbus Craft Beer Week kicks into full effect, showcasing the talented breweries, bars and restaurants of the Columbus during a 9 day beer-centric celebration across the city. Filled with beer pairings, dinner, limited releases, takeovers and education series ranging from beer styles to home-brewing, Columbus’ creative beer culture will surely shine.

To join in the festivities, we’ve created a brand new beer week badge for those in Columbus. Check-in at any beer three (3) different participating venues listed here between May 1st - 9th and the “Columbus Craft Beer Week” badge is yours! Be sure to add the locations to your check-in for it to count towards your badge.

Learn more about Columbus Craft Beer Week at http://ift.tt/1C1CZ37 and watch the festivities unfold on Facebook, Twitter and Instagram!

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Roast & Toast Brunch Series @ The Local 150 Coral Gables

Wynwood Brewing is collaborating with their friends from The Local 150 Coral Gables for an epic brunch pairing on Saturday, May 3rd. They wanted to share this exclusive opportunity before word spreads out to the general public.

Reservations can be made by calling The Local at (305) 648-5687 or by emailing cameron@thelocal150.com. Brunch starts at 12PM sharp. Cheers!

Sunday May 3, 2015 Menu
Roast and Toast Brunch Series Featuring:
1st Course
La Rubia paired with: Frisee au Lardon grilled pork belly, crispy sunny side egg, heirloom tomatoes, caramelized shallots, Bohemian Raspberry Vinaigrette

2nd Course
Nitro City paired with: Buttermilk French Toast spiced apple butter, pecan brittle, brown butter Chantilly

3rd Course
Doubledock Doppelback paired with: Caja China Roast Whole Duck green mango salad, duck ham fried Chinese black rice, orange marmalade, scallion pancakes

4th Course
Arroz con Leche paired with: Coconut Rice Pudding vanilla croutons

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SHMALTZ BREWING INTRODUCES A BRAND NEW “SESSION” DOUBLE IPA IN THE OFFICIAL SUMMER STARTER KIT, HOPS IN HE’BREW VARIETY PACK!

SHMALTZ BREWING INTRODUCES A BRAND NEW “SESSION” DOUBLE IPA

IN THE OFFICIAL SUMMER STARTER KIT, HOPS IN HE’BREW VARIETY PACK!

Shmaltz Brewing Celebrates the Season with the Return of the Hops In HE’BREW Variety Pack®,
A Limited-Edition Seasonal 12-Pack Featuring Four Shmaltz Selections,
Including the Brand New Summer Seasonal, Wishbone Session Double IPA®

Now brewing exclusively in Clifton Park, NY — Tuesday, April 28, 2015 – There’s no better time for a delicious hopped-up variety pack then the kickoff of summer, and Shmaltz Brewing Company’s got all the hopheads covered with the return of the Hops In HE’BREW Variety Pack®. Available at retail stores across the country starting in May 2015, the HE’BREW 12-pack is one of the very few hop-centric variety packs currently on shelves that includes a double IPA,Wishbone Session Double IPA®. IPA’s are the most popular single beer style in the American craft beer market right now, and there is little indication that our desire for the hop leaf in our brews is abating anytime soon. It’s time to celebrate warmer days with your favorite hoppy HE’BREWs!

Hops In HE’BREW Variety Pack® (May – August 2015)
Ever wonder How To Say “Hops” In He’brew?! With the release of the Hops In HE’BREW Variety Pack®, Shmaltz Brewing gives a brand new meaning to “adult education.” Kickstart your summer with a refreshing variety pack, filled with equal parts of Genesis Dry-Hopped Session Ale® (Silver Medal, World Beer Championships), Hop Manna IPA® (95 Rating, Ratebeer.com and Gold Medal, World Beer Championships), Shmaltz’s latest addition to the year-round line-up, Slingshot American Craft Lager® (97 Rating,RateBeer.com), and the new Wishbone Session Double IPA®. Variety packs are the spice of the craft beer world and the fourth most popular craft beer package in the country. Combine the enthusiasm for variety packs with the fervor over hoppy beers and you have a match made in craft beer heaven.

Wishbone Session Double IPA® (8% ABV, June – August 2015, 12oz 4-Packs & Draft)
Following this past winter’s release of Shmaltz’s Anniversary Black Session Barleywine (Jewbelation 18®), Shmaltz continues a fun new tradition with the special release of a “sessionable” extreme beer in this case, double IPA,Wishbone®. Shmaltz, meaning chicken fat in Yiddish, pays homage to its cultural roots with a delightful bold IPA, loaded with the tropical edge of hops including calypso, citra and Amarillo. Pure craft beer comfort cooked up for session after session of hoppy taste bud delight.

What should Shmaltz call Wishbone…a single, a double…a Sessionable beer that falls somewhere in the middle?Wishbone® is not as aggressive as the 10% Bittersweet Sweet Lenny’s RIPA® and stronger than the 6.8% Hop Manna IPA®. With a tradition of brewing extreme beer and a love for pushing style boundries, Wishbone Session Double IPA® isjust right. Not too big, not too small, chock full of juicy hops balanced by light pale malt to create a highly drinkable beer.

“Wishbone pours a clear, bright gold with a fluffy white head and light, sticky lacing throughout the glass,” said Shmaltz Brewing Company’s Lead Brewer Richie Saunders. “Wishbone’s nose boasts tropical citrus notes of pineapple, lychee and brilliant pear accented by a light pine resin. Wishbone offers a medium mouthfeel with big, sweet hops balanced by a bready finish offered by mostly pale malt with a touch of Brewer’s Oats, Maris Otter and Victory to add just enough backbone to support the intense hop quantities. With an aroma and taste more sessionable than it’s 8% ABV body lets on, “This ‘Bone’s For You!”

To find a wholesaler in one of the 37 states Shmaltz beers are distributed, visithttp://ift.tt/1GHqLAL

About Shmaltz Brewing Company
Ranked in 2013 as one of the “Top 100 Brewers in the World” by RateBeer.com, Shmaltz won 9 Gold and 5 Silver Medals in the World Beer Championships in 2012. A recipient of the “Distinguished Business Award” by the Brooklyn Chamber of Commerce, Shmaltz was also included in the “Top 50 Fastest Growing Bay Area Companies” by San Francisco Business Times.

Founder and owner Jeremy Cowan established the company in San Francisco in 1996 with the first 100 cases of HE’BREW Beer® hand bottled and delivered throughout the Bay Area in his Grandmother’s Volvo. HE’BREW® now sells across 37 states, through 40 wholesalers and nearly 5,000 retailers. In 2007, Shmaltz released a new line of craft brewed lagers under the Coney Island® banner. The Coney Island brand was recently acquired by Alchemy and Science, a craft beer incubator, owned by Boston Beer (Sam Adams).

After 17 years of being an outspoken cheerleader for contract brewing, Shmaltz recently broke with tradition and opened its own New York State production brewery in Clifton Park, NY, 10 minutes north of Albany’s capital district. Shmaltz’s new home boasts a 50-barrel brewhouse with 20,000 barrels of annual capacity. The new brewery packages 12 and 22 ounce bottles and kegs of their diverse core and seasonal favorites, and hosts fans and beer tourists in their new tasting room for tours, barrel-aged previews, and special releases.

In 2010/11, Cowan published his small business memoir, Craft Beer Bar Mitzvah: How It Took 13 Years, Extreme Jewish Brewing, and Circus Sideshow Freaks to Make Shmaltz Brewing Company an International Success. A free sampling of Chapter One and suggested beer pairings, can be viewed athttp://ift.tt/1hyyhNg. In 2012, Cowan spearheaded the creation of the non-profit New York City Brewers Guild (which manages NYC Beer Week) and served as its Founding President.

Cowan also has presented at the 2013 Craft Brewers Conference, as well as previous Great American Beer Festivals, BevNet’s Brewbound conference, Beer Advocate’s Extreme Beer Festival, the Atlanta and the St. Louis Jewish Book Fairs, and the San Francisco and New York Jewish Museums.

Shmaltz Brewing beers have appeared in such distinguished media outlets as The New York Times, CNN Headline News, Beer Advocate Magazine, NPR’s “Weekend Edition,” Fox Business News, Men’s Health, San Francisco Chronicle, The Jerusalem Report, New York Jewish Week, and Washington Post.

For more information, please visit:
http://ift.tt/1qiV1tS

 

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From the label of Wishbone Session Double IPA®:

What is the Trinity of Shmaltz Brewing?

Definition:

1. “Shmaltz” means chicken fat in Yiddish. And no, there’s none added in the brewing. Just pure craft beer comfort cooked up for session after session of hoppy taste bud delight.

2. Sentimental, often irreverent sense of humor. See also: Groucho Marx, Lucille Ball, Woody Allen, Jon Stewart.

3. The central ingredient in any true handcrafted beer: Malt (Yeahhh in this case Hops too but you get the idea)

This ‘Bone’s for you – L’Chaim! To Life!
-Jeremy Cowan, proprietor

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Island Brewing Company wins six medals at the Los Angeles International Beer Competition

Carpinteria, CA – Island Brewing Company posted six medals at the LA International Beer Competition, judged April 18-19. A panel of certified beer judges critiqued hundreds of beers from the US and abroad in a blind-taste format covering 89 beer styles. Beers were judged against others of similar styles as defined by the Brewer’s Association Style Guidelines.

Island Brewing Company earned a Gold Medal for the Island Blonde in the German-style Kolsch category, and a Gold Medal in the Imperial India Pale Ale category for the King Tide Double IPA. Three Silver Medals went to the brewery’s Starry Night Stout for the Foreign-style Stout category, as well as for the Barrel Aged Jubilee in the Wood and Barrel-Aged Strong Beer category, and for the Big Island in the Barley Wine Style Ale category. A Bronze Medal went to the Variance Belgian IPA in the American-Belgo Style Ale category.

“It’s great to see the hard work and focus in the cellar paying off,” said head brewer Ryan Morrill. “We have a great, passionate team and it shows in our beer. It’s a exceptional time for craft beer–there’s more breweries and great beer out there than ever before and it is exciting to be a part of it. We’ve got some new beers coming out soon, so stay tuned.”

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Karl Strauss Brewing Company Takes Home Three More Medals at the Los Angeles International Commercial Beer Competition

San Diego, CA— April 28, 2015   San Diego’s craft brewing pioneer Karl Strauss Brewing Company is pleased to announce its plans to build a larger trophy case, after adding another three medals to its already impressive medal count following this week’s 15^th annual Los Angeles International Commercial Beer Competition (LAICBC). The Company medaled in a range of styles— Session Beer, American-Style Sour Ale and South German-Style Hefeweizen, representative of the brewery’s broad portfolio of award-winning brews.

The prestigious beer competition, judged by a panel of more than 100 esteemed judges, attracted 1,098 entries from all over the world with beer submitted in 88 different style categories.

“We take great pride in every beer we brew,” says Paul Segura, Karl Strauss Brewing Company brewmaster. “It’s always nice to have your work recognized by your peers, especially now that craft has really exploded.”

In just five years, San Diego-based Karl Strauss Brewing Company has taken home an impressive 67 medals across a variety of beer styles. Karl Strauss’ award-winning brews at the LAICBC include:

• Mosaic Session Ale: Gold Medal, Session Beer. The fan-favorite session ale has medaled in every competition its been entered in, that’s 4 out of 4 medals (if you’re counting), with its most recent win at the Great American Beer Festival late last year. A vibrant, single-hop brew that came from the Company’s small batch brewing efforts, Mosaic Session Ale was recently reintroduced for year-round availability, due to overwhelming demand.

• Queen of Tarts: Bronze, American-Style Sour Ale. KARL’s innovative brewers have recently been experimenting with sour ales, which makes this win extra sweet. The complex dark sour, made with Michigan cherries and a ‘wild’ yeast strain, took close to eight months to make— but good things take time. The Company will release rare, one-off sour ales as a part of its experimental sour program.

• Windansea Wheat: Silver, South German-Style Hefeweizen. KARL’s brewers take a lot of pride in this true Bavarian-style Hefeweizen, so put away the citrus wedge. A centuries old strain of German weissbier yeast yields flavors of clove, banana and bubble gum for a refreshing beer that can be enjoyed by all.

Enjoy Karl Strauss’ medal-winning entries Mosaic Session Ale and Windansea Wheat on Saturday, May 9^th at LA on Tap beer festival, celebrating the brews of the LAICBC. For more event details and ticket information, visit www.laontap.beer.

To learn more about Karl Strauss Brewing Company’s multi award-winning Mosaic Session Ale, Queen of Tarts and Windansea Wheat, visit www.karlstrauss.com. Share it. Cheers.

About Karl Strauss Brewing Company

Karl Strauss Brewing Company has pioneered the San Diego beer scene since 1989 with innovative beer releases like Mosaic Session Ale, Big Barrel IIPA, and Wreck Alley Imperial Stout. The brewery has won 67 medals over the past five years and its Red Trolley Ale is one of the most award-winning beers in the world. The company is currently ranked #45 on the list of the country’s top craft breweries with sole distribution in California. For more information visit www.karlstrauss.com or call the brewery at (858) 273-2739. Share it. Cheers.

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AmeriCAN Canned Craft Beer Festival, May 16, Celebrating the Canned Craft Beer Revolution in Scottsdale, AZ

Highlights include 300 canned beers, local and national breweries, rare beers, live entertainment, beer Olympic games, and industry exclusive educational seminars

Professionally produced by HDE Agency in partnership with SanTan Brewing Company, the award winning 5th annual AmeriCAN Canned Craft Beer Festival is set to return to the Scottsdale Civic Center on Saturday, May 16th. Presented by Rexam, AmeriCAN will open its doors at noon to VIP ticket holders and at 1 p.m. for general admission. The festival will end at 6 p.m.

Here’s the current list of participating breweries:

Abita Brewing Company

Alameda Brewing Company

Anchor Brewing

Anderson Valley Brewing Company

Austin Beerworks

Avery Brewing Company

Barrio Brewing Company

Bell’s Brewery

Big Sky Brewing

Black Market Brewing

Boulder Brewing

Caldera Brewing Company

Cigar City Brewing

College Street Brewhouse & Pub

Craft Brew Alliance

DC Brau Brewing Company

DESTIHL Brewery

Epic Brewing Company

Firestone Walker Brewing

Fort George Brewery

Founders Brewing Co

Four Peaks Brewing Company

Golden Road Brewing

GoodLife Brewing Co

Goose Island Beer Company

Grand Canyon Brewing Company

Hops & Grain Brewing

Huss Brewing

Jacob Leinenkugel Brewing Company

Lumberyard Brewing Co

Marble Brewery

Maui Brewing Company

Mike Hess Brewing

Mission Brewing

Moab Brewery

Mudshark Brewing

Nebraska Brewing Company

NOLA Brewing

Northwest Brewing Company

Oskar Blues Brewery

Papago Brewing

Phoenix Ale Brewery

Prescott Brewing Company

Saint Archer Brewing Company

Santa Fe Brewing Company

SanTan Brewing

Schilling Cider

Shock Top Brewing Co

Sierra Nevada Brewing Co

Ska Brewing

Sleepy Dog Brewery

Snake River Brewing

Sun King Brewing Company

The Australian Brewery

Twisted Manzanita Ales

Two Brothers Brewing Company

Uinta Brewing Company

Upslope Brewing Company

Utah Brewers Cooperative

Vermont Hard Cider Co LLC

Victory Brewing Company

Worthy Brewing Co

Located at the Scottsdale Civic Center, 3939 North Drinkwater Blvd, Scottsdale, AZ 85251, AmeriCAN Canned Craft Beer Festival will celebrate the canned craft beer movement with live music, food, a VIP tent, beer science garden and beer Olympic games. New festival elements this year include the Bell’s Brewing Stadium Lounge and the Crafty Bastards Chill Zone.

Presale general admission tickets are available online at http://ift.tt/1op5JIY for $35 each and include admission, a souvenir can and 20 four-ounce pours. Day of admission is $45. VIP tickets are also available through presale purchase only for $100. VIP tickets include admission one hour early, a souvenir can, 20 four-ounce pours, catered food, a private VIP zone with private restrooms and exclusive specialty beer sampling.

The entertainment lineup includes Two Tone Lizard Kings, Dry River Yacht Club, Catfish Mustache and DJ Slippe. This is a 21 and over event, no exceptions. Ticket purchasers and all guests must be 21 or over and must present a valid picture ID upon admission.

To sop up all those suds, local restaurants and food vendors will serve up some delicious grub including Brat Haus, Honey Bear’s BBQ, Craft 64, Angel’s Trumpet, Arizona BBQ Club, and Treatery. SanTan Brewing Company will provide catered food in the VIP Zone.

AmeriCAN isn’t just a festival, it’s also a competition! The week before the festival, more than 30 certified craft beer judges will gather to taste and vote for their favorites in nine categories including IPA, American Pale Ale, English Pale Ale, Wheat Beers, Stouts and Porters, Ambers and Browns, Golds, Blondes, Pilsners and Light Lagers, Fruit, and Specialty Beer. Gold, silver and bronze winners will be announced via live stream on May 9th at http://ift.tt/1op5JIY.

The official sponsors of AmeriCAN include: SanTan Brewing Company, REXAM, Total Wine, Crescent Crown Distribution, World Class Beer, Hensley, Woodchuck, Discount Cab, Grandstand, Hotel Valley Ho, Phoenix New Times, World of Beer, Brass Tap, Yelp, All About Beer, Beer Connoisseur, Rosentstein Law, AZ Brewery Tours, Poore Brothers, Marty’s Trophies, and Bar & Restaurant Insurance.

A portion of event proceeds will benefit the Scottsdale Cultural Council and the Arizona Society of Homebrewers (ASH). The Scottsdale Cultural Council serves Scottsdale residents, visitors, cultural institutions and artists by creating and advancing high quality arts and cultural experiences and opportunities. For more information about the Scottsdale Cultural Council, visit www.sccarts.org. The Arizona Society of Homebrewes strives to preserve and promote the time-honored tradition of homebrewing and to recognize it as an art form through information, education and dedicated practices. For more information and to become a member, visit ASH online at http://ift.tt/1zmsMjt.

For more event information or to purchase tickets, visit http://ift.tt/1op5JIY. Also, be sure to “like” the event Facebook page at http://ift.tt/1iQoIZl and follow on Twitter @AMERI_CANFEST and on Instagram @AmeriCANcraftbeerfest.

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Monkish Brewing Company

Tucked away in an industrial park in the South Bay region of Los Angeles, Monkish Brewing Company has developed a distinct identity and thirsty following in just three years. It’s an identity that founder and brewer Henry Nguyen obsesses over, and Monkish is on the cusp of a dramatic shift in focus and production that will further distinguish the young brewery in the thriving Los Angeles craft beer scene.

While Nguyen has produced a litany of flavorful creations based on Belgian styles and brewing traditions, a mysterious force has slowly infiltrated the wood and the stainless steel of his brewery, a force that is changing the very identity of the young brand.

Bringing Sour Beer to L.A.

What began as an experimentation with the Brettanomyces yeast in a delicate dry-hopped saison (2014’s sublime Selah) has progressed into a collection of yeast and bacteria that Nguyen has fostered in oak foeders, reclaimed puncheons and a portable winemaking tank labeled “the funk box.” He knows there will be no escape from these pernicious organisms once they’ve colonized the brewery, but this spreading accretion of wild yeasts and bacteria is all a part of his plan.

“I always wanted to do all sours, that’s what [my wife] Adriana and I primarily drink, but we didn’t think it would work,” said Nguyen.

He explains that in 2011 in Los Angeles there wasn’t much of a market for sour beers. The craft beer revolution had barely reached L.A. in those days, but Nguyen knew that as craft took hold, the demand for the often polarizing sour beers would grow. He wanted to grow with it.

“The first year we didn’t have the money to buy barrels so we brewed all Belgian beers—it’s what we knew,” said Nguyen. “The goal was just to survive.”

Monkish is a family affair. Nguyen’s wife—Adriana, his high school sweetheart—is a full-time accountant who pitches in at the tasting room whenever she’s off work, and his kids get tutored in math among the oak vessels stacked in brewery’s expanding cellar area.

“I’m the artist, said Nguyen. “Adriana is more the business person. So there is always this tension between making beer and making money. I don’t care about making money, but I’ve got three kids so I have to be careful. I’m happy [making] 1,000 barrels a year.”

Marine Turned PhD Turned Craft Brewer

Nguyen took a long path to opening a brewery. A native of Los Angeles, Nguyen grew up in Gardena—a community known for ethnic diversity (and some of the best Japanese food in the city). He’s cagey about his childhood, alluding to the unspecified mischiefs of youth and a tension between the Vietnamese culture of his parents and his desire for assimilation and conformity. A stint in the Marine Corps provided more than enough of the latter, and he followed his service with an immersion into academia that culminated in a PhD in the New Testament from the University of Aberdeen in Scotland. It was during his family’s time in Scotland that Nguyen discovered a love for beer, and homebrewing soon became a creative outlet to help him cope with the rigors of making ends meet publishing and lecturing in a grim economy.

When Monkish opened its doors in 2012 there was only a pair of other breweries operating in Torrance. The South Bay is now home to nine craft operations, and Nguyen has strived to create a distinct identity for his brewery. His vow to never brew an IPA began as a tongue-in-cheek proclamation of his desire to not conform with what’s become standard operating procedure for new craft breweries. Though, he admits that eschewing the ever-popular pale ales and IPAs has made establishing the brewery, and the cash flow needed to operated it, difficult.

“It’s about being focused,” Nguyen said with a tinge of weariness. “I like the idea of focus and a clear identity in everything. Being unique doesn’t pay the bills.”

Balance and Subtlety 

Early on, it was a deft application of uncommon brewing ingredients that helped Monkish find their place in the expanding Los Angeles craft beer scene. Nguyen developed a reputation for infusing brews with flavors from his Asian-American upbringing. The impetuous brewer has utilized everything from the relatively pedestrian (hibiscus flowers featured in several brews, including the flagship Feminist tripel) to the downright avant garde like Szechuan peppercorns that provide a curious piquancy to the rich and fruity dubbel Shaolin Kick.

While it may be tempting to dismiss such unconventional additives as gimmicky, Nguyen’s soft touch with the spices and herbs means that they’re never the star of the show. Somehow he always manages to strike a perfect balance with the subtle use of culinary flavors and the esthery punch of the Belgian yeasts.

Three years into the brewery and Nguyen hasn’t gotten a lot of sleep, but he has built an impressive book of recipes that showcase dramatic yeasts, unexpected flavors of herbs and spices and the unique aromas of new hop varieties. He’s even stepped back (slightly) from his promise to never brew an IPA, and changed his relationship with hops. He now approaches Humulus lupulus as he would any of the other pungent botanicals that he’s used to flavor his brews.

“When we opened, we really didn’t know much [about hops],” Nguyen said. “This year we got contracts for all the sexy hops, and we are experimenting with them to discover how they work with different styles, with bacteria, [and] in brett beers.”

Examples of these hop-driven exercises like Altar Boy (a single-hop pale ale showcasing funky-tropical Mosaic hops) or Galaxy Defender (a blonde ale with grapefruit peel and the eponymous Galaxy hops) underline Nguyen’s skill in coaxing compelling flavors from botanicals. A skill, he says, is based in a near obsession with detail.

This obsession with details has defined Nguyen’s life, and he says the Marine Corps taught him how to harness that neurosis. He is now mindful of the pull that his obsessions can have on his focus and energy and he uses it to drive him. His current fixation has driven him deep into the microscopic world of Brettanomyces, Lactobacillus and Pediococcus.

Focus on Alternative Fermentation

He’s amassed a collection of dozens of used wine barrels and a puncheon (a large wooden barrel over twice the size of a standard wine barrel), as well as four 30-year-old foeders (giant oak tanks) from a Napa winery, and a stainless koelschip the size of a small hot tub.

He is all-in on alternative fermentation and has compiled over a dozen strains of Brettanomyces and bacteria, including attempts to isolate local strains unique to L.A., and he strives to replicate as many brewing conditions from his Belgian inspirations as possible.

“I track the weather in L.A. and Belgium, and try to find the best time to brew and ferment these beers,” Nguyen said. He’s even stopped using a spreadsheet to track a beer’s progress from brewday through aging. Instead, the Monkish brewing team clips handwritten notes to the barrel. “I want the brewers to have a personal connection to every barrel,” and he says this connection means a better understanding of how the microbes affect the developing beer.

While Monkish has yet to fully debut these alternative fermentation brews, the next chapter in the history of the this distinctive brewery has already begun. There’s no turning back once the wild organisms seep into the crevices of the brewery, but Nguyen has faith that the best Monkish beers haven’t yet been brewed.

“We’re always trying to make the next glass of beer better than the last one.”

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John Verive (@octopushat) is the founder of Beer of Tomorrow, freelance writer, editor of Beer Paper LA, contributor to LA Times Food, Certified Cicerone®, optimist and proud Angeleno.

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FCB Expands to Nebraska

Fort Collins, Colo. – FCB (Fort Collins Brewery) is excited to announce the distribution expansion into its neighboring state, Nebraska by partnering with Arbella Distributing Company and FCB’s Brand Builder, Bob Miller.

Select full times and seasonals, including newly released Major Tom’s Pomegranate Wheat and Hoptitude Imperial IPA will be available in 4-packs, 6-packs and on draft. The first beers have arrived in select locations of Arbella Distributing Company’s statewide distribution.

“It’s a great opportunity for us to move into the Cornhusker State, while being neighbors and watching its craft culture continue to grow. We’re happy to be involved in it through our valued partnerships,” said FCB’s National Sales Logistics Manager, Paul Richter.

Along with Arbella Distributing Company, the FCB brands will also be supported by the addition of their brand builder, Bob Miller. Miller, Owner of Blue Badger Enterprises, will cover FCB’s Nebraska and Kansas territory.

Consumers in the Nebraska market looking for specific establishments that are carrying FCB products are encouraged to use the Beer Finder tool on http://ift.tt/1HUWajx.

       Fort Collins Brewery & Tavern is a family-owned, handcrafted microbrewery and full service tavern in Northern Colorado, established in 2003. FCB offers an outstanding line up of 50 ales and lagers that can be found on tap as well as in bottles throughout the U.S. For more information, visit fortcollinsbrewery.com or call 970-472-1499. Brewery tours run daily!
Create – Share – Savor

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Brewers Association and Tosca Collaborate to Return Lost Kegs - Via Brewers Association

In the normal course of business of keg service, repair and sales, Tosca receives and returns approximately 30,000 stay kegs per year. Tosca’s current stray keg inventory is over 5,000 kegs. Tosca has requested that Brewers Association help facilitate the return of these stray kegs to their rightful owners. Visit KegReturn.com to see if your […]

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Chop & Brew: Brewing Up a Cure - via AHA

This episode of Chop & Brew takes viewers to Pittsburgh, PA for the annual Brewing Up A Cure (BUAC) homebrew sampling event. BUAC is a fundraiser for the Cystic Fibrosis Foundation that features dozens of homebrews and some awesome serving stations. Chop & Brew goes behind the scenes to learn more about the event, the brewers, beers, and heartfelt goodwill mission of Three Rivers Underground Brewers homebrew club.

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Stone Brewing Co. Releases Stone Pale Ale 2.0 Today!

ESCONDIDO, CA (April 27, 2015) – Nearly 19 years ago, beer geek entrepreneurs Greg Koch and Steve Wagner launched Stone Brewing Co., selling the very first keg of Stone Pale Ale to San Diego County brewpub Pizza Port. Since that inaugural offering (a creation developed by original Stone Brewmaster Steve Wagner), Stone has earned a reputation for making a wide variety of bold, flavorful and often hop-centric beers. Starting today, a bold new version of Stone Pale Ale—artfully dubbed Stone Pale Ale 2.0—will begin arriving in 12-ounce six-packs and on draft.

More than a year ago, Stone Brewmaster Mitch Steele was presented with the challenge of reimagining this iconic recipe. Before deciding on the final formulation for Stone Pale Ale 2.0, Greg, Steve, Mitch and the brewing team evaluated a number of prototypes. It was ultimately decided that the new year-round release should feature a distinctive new hop variety known as Mandarina Bavaria and a radically different grain bill.

“Revamping this recipe was a really big project for us, especially since our loyal fans, myself included, have an emotional attachment to Stone Pale Ale,” explains Wagner. “Mitch and the brewing team really stepped up to the challenge and created something we believe will satisfy people’s changing palates and growing desire for more unique hop varieties.”

Mandarina Bavaria, a relatively new hop varietal developed in Germany’s famed Bavaria region, offers a blend of earthy, citrusy, fruity aromatics. Magnum and Herkules hops provide bitterness that’s substantial, allowing for a unique pale ale that’s more hop-forward than its predecessor, without being overbearing. A touch of rye in the grain bill delivers hints of biscuity character and subtle spice on the palate, adding depth to this nicely balanced, eminently drinkable ale.

Stone Pale Ale 2.0 Quick Facts
Name: Stone Pale Ale 2.0
URL: http://ift.tt/1QEIgo2
Stats: 6% ABV, 55 IBUs
Availability: 12-ounce bottles in six-packs and on draft, beginning April 27
Hops Bill: Magnum, Herkules and Mandarina Bavaria
National Distribution: AK, AL, AZ, CA, CO, CT, DC, DE, FL, GA, HI, IA, ID, IL, IN, KS, KY, LA, MA, MD, ME, MI, MN, MO, MT, NC, NE, NH, NJ, NM, NV, NY, OH, OR, PA, RI, SC, TN, TX, VA, VT, WA and Puerto Rico
International Distribution (coming soon): Australia; Alberta and British Columbia, Canada; Japan; Singapore; Sweden; and United Kingdom
Find Beer: find.stonebrewing.com

 

 

 

 

 

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Upland Brewing Co. Infinite Wisdom Tripel

This Belgian Tripel is a sly devil. A beautiful golden haze coupled with an enticing aroma of citrus and banana may seem sweet but don’t be fooled. It’ll creep up on you quick. Sometimes, the best things are like that. Similar to how our featured artist, Norton Wisdom works… the inspiration muse creeps up on him, and he must follow the flow. Wisdom has performed live with musicians on stage, creating art as he is inspired by the music he hears. This beautiful, slightly wicked Belgian ale is our tribute to him.

Learn more about Norton Wisdom at nowisdom.com.

 

Upland Brewing Co. announced today that Infinite Wisdom Belgian Tripel will be available on May 1st in 4 packs and on draught. It will be available on draught at all Upland locations May 8th.

 

Beer Description: A strong Belgian-style ale that has a long fermentation period using classic Belgian yeasts. The nose contains banana and citrus notes, while a complex fruitiness and light warming sensation are experienced upon tasting.

 

ABV: 9%   IBU: 35

Image Files: Tripel thumbnail, Tripel large

 Cheers!

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Brewers Association Releases Online Safety Best Practices - Via Brewers Association

The Brewers Association (BA) safety subcommittee has announced the publication of three new resources in the Best Practices section of BrewersAssociation.org including Best Management Practice for the Selection of Protective Clothing for Brewery Workers, Best Management Practice for the Management of Confined Space in Breweries and the Safety Exchange—a collection of answers to common questions […]

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Newburgh Cream Ale Earns “Most Loved Beer Label” Honors‏

Design firm Modern Good has reason to raise a toast these days. A beer label designed by the firm for Newburgh Brewing Co. has just been voted the winner of CNBC’s “Most Loved Label” contest.

The online battle royal pitted breweries across the nation against one another for the best beer label in the land, and Newburgh Brewing Co.’s Cream Ale label took home the honors. Modern Good’s Matt Bouloutian, a Philadelphia based designer, created the winning label.

“This contest has been a great way to showcase the talented design work put forth by designers and breweries alike,” said Bouloutian. “Design work by its very nature is a fun and creative process, but collaborating with a brewery on a beer label takes that fun to the next level. Modern Good is proud to be part of Newburgh’s ‘Most Loved Label.’”

Inspiration for the winning label came from the origins of cream ale itself, with an iconic Betsy the Cow taking center stage.

“The label has a pop/craft impression that is lighthearted but conveys a respect for heritage,” explains Bouloutian. “Cream ale has deep roots in the Hudson Valley, and this label captures the region, its rich history and the spirit of Newburgh Brewing.”

As “Most Loved Label,” it looks like Bouloutian and Modern Good have captured more than that.

Founded in 2009, Modern Good is a design firm based out of Philadelphia. Contact Modern Good at www.ModernGood.com.

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Build Your Own Aquarium Bar - via AHA

Dean Robb, Chris Harton and Brandon Luehrs all live together in Santa Barbara, Calif. The trio enjoys homebrewing and building projects, so they married two of their favorite hobbies and built a bar in their house. Oh, did we mention that this isn’t your ordinary bar? It comes equipped with a fermentation chamber, an aquarium and a 180° rotating tap because who wants to walk around the bat to fill up their glass?

Inspiration

Chris, Brandon and I all thrive on DIY projects, so it was just a matter of time until we built a bar in our house. The bar began as a simple design, but as ideas emerged, the project became much more involved. A lot of our design decisions were made last minute or during the building process. Originally, the bar was going to feature Brandon’s triple tap kegerator and a smaller refrigerator to act as a fermentation chamber under the bar. However, it took on a life of its own and became something much more.

Prior to construction, I researched many different bar builds and discussed them with Brandon, who’s the most experienced with construction and took a large lead on working out the majority of the design, measurements and cuts needed for the bar.

A few nights before we began building, we conjured up the idea of an aquarium bar. We researched the idea and created a design that included a foam rock wall as the backdrop, and integrated the 30 gallon column-style fish tank as the corner piece of the bar. For easy access and cleaning, Brandon built a cart with wheels and a frame so we could slide the tank in and out.

Our last idea was to create a 180° rotating tap for easy pouring. We made a trip to our local hardware supply store and found a “Lazy Susan” ball bearing that fit perfectly in the bar. To prevent the tap tower from endlessly spinning, we build a platform to attach the tap tower to with some cabinetry closures. We then used a toilet flange with a rubber gasket in the shaft to perfectly seal the refrigerator with the hole in the top of the bar. We didn’t know it at the time, but this would turn out to be one of our favorite features of the bar.

Function

The primary function of the bar was to expand our current kegerator to a bar setting with room for a fermentation chamber. Obviously, things turned out a little different. The rotating tap tower allows us to serve beer while we’re in the adjacent room and the fermentation chamber built into the bar saves us a lot of space and still provides plenty of accessibility. We placed a heating and cooling element with a thermostat in the fermentation chamber to maintain a consistent temperature, as well as computer fans to circulate air inside the chamber and tap tower.

Originally, we thought the fish tank would be an issue, but since it’s on a movable cart, it adds a lot of character to the bar while still giving us easy access to the beer. The foam rock wall was used to hide framing behind the fish tank (we also like the way it looks, too). We built some shelving and placed LED lighting in a series with a dimmer and some trim, along with some metal hardware to hold other beverages. We also created the perfect amount of space between the aquarium and kegerator to store a 20 lb CO₂ tank, regulator, power connections, fermentation controller and an aquarium pump.

Construction

The majority of the bar was built using 2’x4’s, wood screws and plywood to reduce our cost. The most expensive wood we purchased was for the top of the bar. It was cabinetry grade plywood and we were able to cut one sheet for both the bar top and the front sides of the bar with zero waste.

We constructed the fermentation chamber from a mini-fridge that was insulated with foam sheet and lengthened to hold two carboys. We bought a STC-1000 temperature controller to keep fermenting beer at an ideal temperature. We then added computer fans to increase the air circulation.

We had to customize the aquarium to the dimensions of the bar. We cut glass, used silicone to bind all the glass together and framed the entire tank with wood for support, which also hid the edges of the foam background. As mentioned earlier, we mounted the aquarium on a cart with caster wheels and framing, and crafted the foam background with plastic lighting diffuser, some live rock, four or five cans of expanding foam, some left over resin from the bar top and aquarium sand. We cut the diffuser and glued it together in a 90° angle with the expanding foam and set it to dry. We then laid pieces of live rock all over the diffuser and filled in the gaps with expanding foam to give it a rough, organic look. After the foam dried, we coated it in a thin layer of resin and then covered in sand. We later added live plants.

After the general frame of the bar was built, we wanted to put bar rails on it. We decided to build our own rails using a router and heavy sanding, as well as a few miter cuts to create a nice corner on the bar. We spent about $15 on the rails (as opposed to $200) and used the saved money for a professional resin on top of the bar. We counter-sunk all screws, used wood plugs on the bar, and then stained the top and trim of the bar with Mahogany and stained the wood around the bar with Jacobean. We then coated the bar with eight coats of polyurethane while lightly sanding between each coat. We coated the rails 12 times with polyurethane.

To help preserve the bar, we covered the bar top in 3/16″ layer of west marine resin and cured it with a heat gun to remove any bubbles, which made the top layer scratch resistant and waterproof.

After we completed the bar, we added a panel under the bar top with access to power, USB, HDMI, audio and other connections for charging devices and connecting to the television mounted behind the bar.

There is an incomplete shelf behind the bar that we used left over scrap wood and channeled for LED lighting strips that will connect in a series on a dimmer control. The glass behind the shelf will eventually be replaced with a bubble wall (channels of bubbles going through a thin tank of water with colored lighting).

Tools

• Mitre Saw
• Router
• Drill
• Hammer
• Power Sander
• Table Saw
• Heat Gun

Brewing

Brandon, the house brewer, has been brewing on and off for 10 years, and has really shown Chris and I how to brew. We learn more about brewing with each batch of beer. Since we live near San Diego, we love big IPAs, but most styles get a nod somewhere in our rotation.

Our batches are five gallons for now, but we’re getting more involved in all-grain brewing and that will mean more brewing and more experimentation. We also have eight hop varieties growing in our backyard that we hop to use exclusively on some of our beer.

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