Friday, October 30, 2015

Upland Brew Co. Easy Chair Amber Ale

You know the chair: strategically placed at the midpoint between your speakers, broken in like your favorite pair of jeans. When it’s time to kick back and chill there’s no place you’d rather be. Our Easy Chair Amber Ale is brewed to be every bit as inviting.

So go on: settle in, groove out—and sip into something comfortable.

 

For Immediate Release

Upland Brewing Co. announced today that Easy Chair Amber Ale will be released on draught and in six packs in early November.

Beer DescriptionOur amber ale has a malt to hop balance that is nearly even, slightly leaning toward malt.  Nutty, light caramel, toasty, and biscuity describes the malt flavors of this easily approachable beer.  Low yet perceptible English hop character round out the flavor which ends with a medium dry finish.

ABV: 5.2   IBU: 25

Image filesEasy Chair largeEasy Chair thumbnail

 

About the Brewery:  The name Upland derives from the term geologists gave to the hilly region surrounding Bloomington, Indiana, which was never overrun by the glaciers that flattened much of Indiana’s landscape. The adversity of the geography bred independent thinkers who had strong wills, a connection to the land, and a wry sense of humor about life. The brewery’s mission of “making remarkable beers in remarkable ways” honors the spirit of these people and this place. Upland brews over 50 different styles of beer annually.  For information about brewery tours and our brewpubs, please visit: www.uplandbeer.com.

Related News: Upland Sour Brewery Expansion22 IPAs RankedBeer Awards2015 Production Brewery Cellar Expansion17 Most Sought After Craft Beers In AmericaUpland Wheat Ale Top 20 Wheat Ales in the USSRAM Rides the Upland Trails

The post Upland Brew Co. Easy Chair Amber Ale appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/20h20De
via IFTTT

American Craft Brewers Experimenting with Märzen

Märzen, one of fall’s signature beer styles, has developed quite a split personality within the American craft beer scene.

For traditionalists, Märzen is celebrated with a nod to the Reinheitsgebot, the 1516 Bavarian purity law that specified that only water, barley and hops could be used in the production of beer. But for the more adventurous brewers out there, Märzen is yet another opportunity to do something uniquely American.

Here are just a few examples of this classic style being made by small and independent craft brewers.

Zwei Brewing Co.

“Our Märzen is a nice copper lager that is very popular in the fall. It’s a nice drinkable beer that sells very well,” says Kirk Lombardi at Zwei Brewing Co. in Fort Collins, Colo. Zwei Brewing focuses on classic German styles, while drawing inspiration from American styles and experimentation.

Kirk is one of the two (zwei in German) Lombardi brothers who founded the brewery. He has spent a fair amount of time in Germany learning about the country’s beer styles firsthand. One online reviewer stated that Zwei Brewing has some of the best German beer styles outside of Germany.

Märzen was originally brewed in the spring, according to the German Beer Institute. Märzen (from the German word for March) was an “extra strong and well-hopped beer” that would keep through the summer months when it was too warm to brew. As the temperatures cooled in the fall and brewing could resume, the beer needed to be consumed in order to free up barrels for new brews. We all know a party is one of the best ways to ensure beer is enjoyed—à la Oktoberfest!

Craft Beer Marzen

The Olde Mecklenburg Brewery

At The Olde Mecklenburg Brewery in Charlotte, N.C., the German purity law guides their brewing philosophy, according to Ryan Self, director of sales. Their highly-rated Mecktoberfest Märzen offers a graham cracker, bready sweetness. You won’t find any spices in this beer, only hops, barley, water and yeast (the latter of which was unknown at the time the Reinheitsgebot was written).

“Our Märzen is one of our most popular sellers,” says Self. “We can’t make enough of it. Even brewing 3,700 gallons a week, it’s usually gone by Friday morning. We try and keep it on tap until early November.”

Situated on eight acres, The Olde Mecklenburg Brewery features an expansive German-style beer garden (biergarten in German) with communal tables where their loyal, local customers can drink up all their superb Märzen in true Oktoberfest style. Dogs and kids are welcome to join their adult customers.

Sierra Nevada Brewing Co.

Sierra Nevada Brewing Co. rolls out a Märzen-inspired autumn brew nationwide every year. Past releases have not always been traditional, but this year they dialed in a more historic Märzen style. The 2015 Oktoberfest is a collaboration with Brauhaus Riegele in Augsburg, Germany, which has been brewing traditional German beer for more than 600 years.

This year, Brauhaus Riegele’s influence is particularly seen in the use of German Steffi barley, which results in a much blonder beer than many American versions of the style. Online reviews of the release have been positive, with one reviewer calling it “really freaking tasty” and Men’s Journal dubbing it “the world’s best Oktoberfest” beer.

“It’s a really well-made beer and it’s been a huge hit. It’s going to be really hard to top it next year,” says Bill Manley, beer ambassador at Sierra Nevada. He describes the beer as a little bit sweeter and not dry or heavy. The beer, he says, is lightly hopped to keep it clean, but still has a nice malty flavor.

“It’s a fairly stringent Märzen style, but we did allow enough variation to be interesting,” Manley adds.

Surly Brewing Co.

For Todd Haug, head brewer at Surly Brewing Co. in Minneapolis, Minn., the German purity law was made to be broken.

“Omar [Ansari] and I decided 10 years ago that we wanted to defy style categories,” Haug explains.

“In our market, we want people to be open-minded, decide about a beer with their mouth and think twice about what they are drinking.”

Haug does concede that the base of their SurlyFest is the Märzen style, but it takes a detour with three different types of rye and a single variety of American hops. The beer—billed as Not-A-German-Style-Oktoberfest-Bier—practically glows with orange autumn color.

“We start with a German style, but the rye gives it full body and adds a spicy dryness. The hops don’t make it bitter, but floral,” he says. “Our SurlyFest is just a little bit bigger than a traditional Märzen.” The brewery limits SurlyFest to the month of September.

The brewery also has a celebration of the same name. The eighth annual SurlyFest took place at the end of September and featured eight musical acts, a SurlyFest stein and at least seven of the brewery’s 20 house beers.

The post American Craft Brewers Experimenting with Märzen appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/20h1YuZ
via IFTTT

Crazy Mountain Brewing Company Releases Select Craft Beers in 12-Ounce Bottles with New Look

Edwards, Colo. – Crazy Mountain Brewing Company announces the release of select craft beer styles into 12-ounce glass bottles. The Colorado-based craft beer company provides high-quality handcrafted brews and released the first six bottled beer styles into the marketplace early this fall.

Headquartered in the Vail Valley with a second facility in Denver, Crazy Mountain Brewing Company was previously known exclusively for canning. The brewery’s recent acquisition of the largest single building brew-house in the city of Denver allowed the company to add 12-ounce glass bottles to their growing portfolio. In addition to introducing glass bottles into the marketplace, Crazy Mountain will be debuting the company’s exciting new rebrand.

With the goal of establishing consistent branding across all products, the new look and feel of Crazy Mountain 12-ounce bottles will include a hybrid creature comprising of three Colorado-dwelling animals into each new label design.  Consumers can learn about the style of beer and the brewing process through each creature’s story provided on the 6-pack carrier. For those feeling adventurous, make sure to check out the bottom of each carrier and conquer Vail Valley trails expertly paired with each new release.

Bottle distribution commenced early this fall on the national level with newly packaged styles such as Horseshoes and Hand Grenades ESB, Mountain Livin’ Pale Ale, Creedence Pilsner, Hookiebobb IPA, Crazy Mountain Amber Ale, and Lava Lake Wit. In addition to eight year round styles, Crazy Mountain will introduce 12-ounce four packs featuring Emotional Rescue Double IPA and Lawyers, Guns & Money Barleywine accompanied by seasonal releases.

The introduction of bottles continues Crazy Mountain’s philosophy of providing quality craft beers for every occasion.

For more information about Crazy Mountain Brewing Company or the newly released bottle styles, please call 970-926-3009 or email Drink@CrazyMountainBrewery.com.

About Crazy Mountain Brewing Company

Crazy Mountain Brewing Company is an Edwards, Colorado-based Company that provides high quality handcrafted brews to beer enthusiasts across the nation. Since 2010, Crazy Mountain Brewing Company has consistently brewed craft beer with the finest ingredients to yield the best tasting ales. Crazy Mountain products are available in cans, bottles and on draft in 19 states across the country and in Sweden, Norway, North Ireland, The Republic of Ireland, and Spain. For more information on Crazy Mountain Brewing Company, please call 970-926-3009 or visit http://ift.tt/1gmg6hb

The post Crazy Mountain Brewing Company Releases Select Craft Beers in 12-Ounce Bottles with New Look appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1RiZ1UO
via IFTTT

Enzymes in Beer: What’s Happening In the Mash - via AHA

As homebrewers, we’re usually never satisfied until we know how things work. We constantly ask why and how something is done until we understand the basic concept. When you start brewing all-grain, you hit a certain temperature to hit a specific characteristic because you were told to do so. You start picking up on words like alpha-amylase, beta-amylase, mash out and protein rest, and now you’re more curious than ever about what’s going on in the mash.

Here we’ll discuss the enzymes in beer, which convert the starch in malt into soluble sugars. By understanding and making enzymes work for you, an all-grain brewer can control a multitude of components in their beer. Here is a list of the attributes of a beer that can be controlled during the mashing process:

  • Aroma
  • Flavor
  • Body
  • Overall mouthfeel
  • Attenuation
  • Color
  • Alcohol content

What Are Enzymes In Beer?

Enzymes are proteins that are found practically everywhere—your saliva and digestive system, plant photosynthesis, and most importantly, your livers. They have an important role as a non-living biomolecule because they catalyze biochemical reactions. Each enzyme is made up of several thousand different amino acid chains which take on specific shapes suited for specific jobs. In other words, they make reactions occur quickly and at the temperatures of living organisms. They join molecules together, take large molecules apart and rearrange molecules into something different.

Each biochemical reactions is catalyzed by a very specific enzyme. The molecule the enzyme acts on is called a substrate, and the enzyme is usually named after the substrate (i.e. Beta-Glucanase acts on Beta-Glucans). Just know that the enzyme’s shape is fragile and can be damaged by a multitude of factors, thereby rendering the enzyme unable to act as a catalyst. This is called denaturing the enzyme, and once it’s been damaged, it’s very difficult to renature it.

The rate at which the chemical reaction occurs is affected by temperature, enzyme and substrate concentration and pH. Enzymes catalyze reactions more quickly as temperature increases in their specific range. But, they’re also denatured by heating above their specified range, and reach peak activity just before they are destroyed.

Malt Enzymes Homebrewing

Mashing Enzymes In Beer

All the enzymes you’ll need for conversion are present in the final malt. The malting process develops enzymes that reduce starches and proteins during malting and mashing, which helps create better clarity, head retention and body.

For homebrewers, we are concerned with the activity of two primary enzymes in beer: alpha- and beta-amylase.

Alpha-amylase breaks down large, complex, insoluble starch molecules into smaller, soluble molecules for the beta-amylase. It is stable in hot, watery mashes and will convert starch to soluble sugars in a temperature range from 145°F to 158°F.

Remember that the temperature range is important because as you reach higher temperatures, the denaturation process increases and enzymes are mostly gone within five minutes. Pouring grains into hotter “strike” water to account for temperature drops can cause problems, too. Exposure to hotter temperatures even for a few seconds can affect enzymatic activity, so make sure to get your temperature down as quickly as possible.

Beta-amylase is the other mash enzyme capable of breaking down starches and creating soluble sugars. After the alpha-amylase enzymes create smaller soluble molecules, the beta-amylase enzymes create most of the fermentable sugars by breaking down starch to create maltose, glucose and maltose. These enzymes help create lighter bodies and more alcohol and are most active from 131°F-149°F. As the temperature approaches 149°F, these enzymes are operating extremely fast, but are also being denatured quickly. In short, if the mash is held at a temperature within the beta-amylase range, then a greater proportion of soluble sugars will be maltose and thereby be more fermentable.

Temperature Rests in the Mash

Mash temperatures play a very critical role in determining the body, fermentability and developing the aroma and flavor profile of your beer. Depending on the style of beer brewed and the type of malt and/or adjuncts used, a different mash temperature or a combination of temperatures and schedule may be best for the brewing beer.

Name Temperature pH Range Description
Phytase (Acid) Rest 86° – 126°F 5.0 – 5.5 Acidifies the mash. Best with under modified malts. Will not reduce the pH a lot by itself. More of a historical method used with pale malt in Pilsen due to water devoid of minerals.
Beat-Glucanase Rest 95°-113°F 4.5-5.0 Beta-glucans are carbohydrates found in the protein layer in grains. Found in rye, wheat, oats and under modified malts. Not needed for well modified grains. Good to use if you’re using 25% or more of un-malted barley, wheat, rye and oats.
Proteinase (Protein Rest) 111°-131°F 4.2-5.3 Optimal from 122°F. Breaks down peptones, polypeptides and peptides to make them smaller, improving clarity without negatively affecting head retention or body. Breaks down long-chain proteins to medium and short-chains. Typically done for 15-30 minutes.
Peptidase Rest 115°-135°F Below 5.3 Breaks down polypeptides and peptides to amino acids. In fully modified malts has done its work during malting process.
Cytase Rest 113°-131° F 5.5 Dissolves protective cellulose coating of barley grains, giving access to the starch. Good for under modified malt, and un-mlated barley, wheat, rye and oats if using more than 25%.
Beta-Amylase 131°-150°F 5.0-5.6 This rest works well at 153°F as a compromise for beta and alpha rests. Creates small sugar chains that are highly fermentable and leaves the lowest finished gravity and lightest body. One of the diastatic enzymes required for saccharification.
Alpha-Amylase 149°-162°F 5.3-5.8 Produces glucose, maltose and un-fermentable dextrins. Leaves the highest finished gravity and fuller body. Can be slower to work than beta-amylase. Most active at 158°F.

Malt Enzymes Homebrewing

Influencing Factors on Denaturing Enzymes in Beer

Alpha and beta-amylase act together to degrade starches to produce a range of soluble sugars in the wort. Below a certain temperature (149°F), alpha-amylase activity is low and so the large starch molecules remain insoluble because the enzyme is unable to break them up. Same goes for above a certain temperature (150° F), beta-amylase activity is hindered, limiting the amount of fermentable sugars for the wort.

These temperature ranges are small, and leaves little room for a brewer to operate and influence the types of sugars that end up in the wort. A lower temperature results in a wort that is more fermentable but may yield slightly less, while a higher temperature will yield less fermentability but increased extract efficiency. Here are some important influencing factors on denaturing enzymes in beer.

  • Enzyme and substrate concentration
  • Temperature
  • pH

Enzyme & Substrate Concentration

Enzyme and substrate concentration is how concentrated your mash is, and mostly dependent on mash thickness. Although not a critical factor, mash thickness is still important to consider when you start mashing. A thick mash is anywhere between 1-1.25 quarts water/pound of grain.

A thick mash gives a quicker starch conversion and is more beneficial for protein breakdown because it offers better protection for your enzymes (i.e. beta-amylase). It’s more suited for step mashes because enzymes are not denatured as fast by temperature increases. A thin mash is anywhere around 2 quarts water/pound of grain, which dilutes the concentration of enzymes and thereby gives them less protection, a slower conversion, but provides a more fermentable mash because the enzymes are not inhibited by a higher concentration of sugars.

Temperature

Each enzyme has an optimum temperature, the temperature at which the enzyme is most active. Once the temperature goes below or above the temperature range, you affect the productivity of that enzyme. Think about a cold morning. You’re lethargic and slow, but as it warms up you start to move faster and your energy improves. However, if it gets too hot, you start to slow down again. This is essentially how enzymes work. More specifically, the active site on the enzyme changes and the substrate that pairs with the enzyme will no longer fit and becomes inactive.

pH

Mash pH is another factor that affects the activity of various enzymes. It should fall within a range of about 5.2 to 5.5 for the primary enzyme activity. If you mash using distilled water, you’ll end up with a pH in between 5.8 and 6.0. Adding calcium ions to the water will cause the mash pH to drop down into the 5.5 to 5.6 range, with additional calcium ions dropping it further. You’ll want to use a pH strip to calibrate your water pH level as you mash.

 Key Take Aways

  • Although enzymes are fragile, they are reusable and generally affected by temperature and pH.
  • Enzymes have an optimum temperature and pH that they are most active.
  • Enzymes have a significant affect on finished beer and are also present in yeast cells.
  • Understand the primary mash enzymes (alpha and beta-amylase) and their optimal temperature and pH levels to achieve best results.
  • It’s important to understand the factors that denature enzymes.
  • Know what you want to accomplish before deciding your mash technique.

Sources:

“Making Enzymes Work For You” by Randy Scorby, BJCP Continuing Education Director and Grand Master II Judge, 2015 National Homebrewers Conference Seminar

The post Enzymes in Beer: What’s Happening In the Mash appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/1kYXklb
via IFTTT

2015 Barley Crop Report - Via Brewers Association

In this Power Hour, Ian Ward of BSG Select Ingredients presents the latest information about the barley crop, both domestic and international, covering yield volume and quality of the current year’s crop.

The post 2015 Barley Crop Report appeared first on Brewers Association.



from Brewers Association http://ift.tt/1iqkkr9
via IFTTT

Sprecher Brewery Celebrates 30 Years!


Established in 1985 by homebrewer and former Pabst brewing supervisor Randy Sprecher, Milwaukee’s first craft brewery since Prohibition has spent the last 30 years consistently producing a wide range of award-winning beers and unique sodas. Sprecher’s brewmaster makes them all in a gas-fired brew kettle with unwavering dedication to quality, tradition, creativity and the maxim, Brew what you love; happiness follows.

Celebrate Sprecher Brewery’s 30th anniversary by unlocking a brand new badge! Check-in to any three (3) Sprecher beers during the month of November and it’s all yours.

Find Sprecher beers near you and learn more about their offerings at http://ift.tt/10l8wHw. Be sure to like them on Instagram, Facebook and Twitter.



from Untappd - Drink Socially http://ift.tt/1LGhXeA
via IFTTT

Thursday, October 29, 2015

PostModern Brewers releases Cherry Blossom Gose

PostModern Brewers Announces Details For The Latest Release of Collaboration Beers to Benefit Boise Art Museum

Boise, ID — The third release in PostModern Brewers collaboration series with The Boise Art Museum (BAM) is now available.  Cherry Blossom Gose, inspired by and brewed for the exhibit, Folding Paper, featuring origami curated by Meher McArthur and tour organized by the Japanese American National Museum, Los Angeles, and International Arts & Artists, Washington, DC. The exhibition was generously supported by the E. Rhodes & Leona B. Carpenter Foundation.

For this collaboration, brewer Marvin Kinney delved deep into brewing history to revive an ancient German style beer, gose, pronounced Gose-uh like Rose-uh.  This early German brew originated in the Leipzig area known for its slightly salty natural aquifers which in medieval times were considered to hold curative powers.  This briny water lends a distinct saltiness to this mildly tart beer with hints of lemon, coriander and soft body from wheat in the grain bill.
This style faded into obscurity in the 20th century as mass produced lagers overtook German palettes as well as palettes across the globe.  

With the explosion of American craft beer, interest in this style has been revived and many brewers are trying their hand at a gose and expanding on its origins with twist of their own.  PostModern Brewers twist was to merge German history with Japanese additions by adding salt cured cherry blossoms that were pickled in an Ume plum vinegar.  The finished beer has bright citrus notes highlighted with a earthy sourdough quality and subtle fruitiness.  This beer pairs well with oysters, smoked salmon, and Idaho Steelhead.

A portion of the sales of each keg of PostModern Cherry Blossom Gose benefits The Boise Art Museum Education Department.

The post PostModern Brewers releases Cherry Blossom Gose appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1OaRObz
via IFTTT

Dock Street Beer Ferments to 24/7 Loop of Wu Tang

Dock Street Brewery, one of the first post-Prohibition craft breweries to open in Philadelphia, is taking a 90s hiphop spin on barrel-aging beer with their upcoming release of Dock Street Beer Ain’t Nothing to Funk With golden saison. The brewers at Dock Street have been serenading four red wine barrels full of their golden saison to a non-stop Wu-Tang Clan track list for the past six months.

The idea first came from head brewer Vince Desrosiers, who always wanted to do a music series paying homage to his favorite rap dynasty. With the help of brewer Sasah Certo-Ware, they created a speaker hook up to bump the music of the Wu-Tang Clan into the barrels 24/7.

“We wondered if the bass would cause enough vibration to move the yeast around and create some different flavors during fermentation,” Desrosiers explains.

The idea that yeast will respond to music is not new. For years, the Italian brewer, Teo Musso, has been experimenting with playing different styles of music to fermenting yeast. Vibrations cause yeast to grow, producing greater flavor compounds.

When walking into craft breweries across the U.S., you’ll often find that they have their music cranked up, but, is the music affecting the growth of the yeast? Dock Street Brewery is putting the yeast vibration theory to the test.

After six months of aging, the end result is a golden saison coming in at 6.7 percent ABV. The beer is fermented using wild yeast strains and has a “new level of tart and funk,” as described by Dock Street.

Dock Street Beer Ain’t Nothing to Funk With will be released on November 4 at Dock Street’s West Philadelphia brew pub. The launch party will begin at 5 p.m. and Wu Tang Clan’s own Inspectah Deck will be there for the festivities. The party will also feature Wu-Tang-inspired beats from DJ Matthew Law and a screening of “Shaolin and Wu Tang.” Bottles will be available for purchase at the brewery with a two-bottle limit per customer. Bottles can also be purchased online at DockStreetBeer.com.

As for whether or not the beats of the Wu-Tang Clan affected the taste of the beer? You’ll have to find out for yourself.

“Wu-Tang Clan may be forever, but this beer ain’t!” – Dock Street Brewery


Marissa MillerMarissa Miller is the Craft Beer Program intern at the Brewers Association. She grew up in Cleveland, Ohio, and moved Boulder in 2012 to attend the University of Colorado. She has a love for fresh snow, Bonnaroo, sustainable agriculture, and of course, craft beer. Communication, geography and digital media are her areas of study and West Flanders Brewing Co. is her favorite local stomping ground in Boulder. For more, follow her on Instagram @rissamiller

 

The post Dock Street Beer Ferments to 24/7 Loop of Wu Tang appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1OaRObv
via IFTTT

New Belgium Brewing’s Tour de Fat Surpasses $4 million Raised for Bicycle Advocacy

Fort Collins, Colo., Oct. 29, 2015 – New Belgium Brewing’s Tour de Fat, a traveling tour of bicycle advocacy and hilarity in charity, raised $647,668 for local nonprofits this season, totaling more than $4 million in its 16-year stretch. This year’s total is up more than $20,000 from last year. The event is free, but all proceeds from beer and merchandise sales and donations in each city go to local nonprofit organizations focused on making communities a better place to ride a bike.

Tour de Fat celebrates bicycle culture, kicking off each festival with a costumed bike parade through city streets. After the parade, thousands gather for a day of eclectic entertainment, New Belgium beer, bike-themed festivities, live music, carnival variety tents and delicious local food trucks and more. At each stop, New Belgium works with local sustainability partners to divert waste from landfills, encouraging beer and bike fans to think twice about recycling.

Tour de Fat traveled to 10 cities between May and October this year, attracting a total of 112,000 beer and bike enthusiasts. New Belgium’s hometown of Fort Collins had the most festival-goers, totaling 25,000 people and the Tour de Fat stop in Denver, Colo. raised the most money ($113,305). To see how each city performed, a breakdown is included below.

Tour de Fat also hosted the ninth annual car-for-bike swap, where one brave role model in each city stepped on stage to trade in car keys and pledge to live car-free for one year. Each swapper received a $2,250 stipend to buy their own commuter bike in exchange for their car. Vehicles for Charity auctioned the swapped cars, with proceeds benefitting Tour De Fat’s local nonprofit partners. Each of the swappers is encouraged to blog about their adventures as a two-wheeled local rock star. To read their tales from the road, visit the car-for-bike trade blog at TradeMyCarForABike.Tumblr.com.

“What we’ve created can be hard to describe – part alter-ego beer festival; part cycling advocacy; part amazing, but sometimes perplexing entertainment, but when you put it all together it just works,” said Matt Kowal, Tour de Fat Impresario. “This year we passed the $4 million mark, an incredible feat, which means great things are happening in cycling communities across the country. That’s the best part of this whole thing and we can’t wait to do it again next year!”

Tour de Fat Breakdown City-by-City

Grand Totals

  • Total Funds Raised: $647,668 (not including auctioned car proceeds; up $21,952 from 2014)
  • Attendees: 112,000 (up 8,500 people from 2014)

Washington, D.C. – May 30

  • Total Funds Raised: $65,334 (up $8,287 from 2014)
  • Attendees: 9,000 (up 2,000 people from 2014)

Durham, NC – June 20

  • Total Funds Raised: $29,559 (up $4,135 from 2014)
  • Attendees: 4,000

Chicago, IL – July 11

  • Total Funds Raised: $51,141 (up $19,315 from 2014)
  • Attendees: 8,000 (up 3,000 people from 2014)

Minneapolis, MN – July 25

  • Total Funds Raised: $36,247
  • Attendees: 5,000

Boise, ID – August 15

  • Total Funds Raised: $66,556
  • Attendees: 10,500 (up 500 from 2014)

Ft. Collins, Colo. – September 5 – highest attendance

  • Total Funds Raised: $94,241
  • Attendees: 25,000

Denver, CO – September 12 – most money raised

  • Total Funds Raised: $113,305 (up $12,302 from 2014)
  • Attendees: 20,000 (up 2,000 from 2014)

San Francisco, CA – September 19

  • Total Funds Raised: $42,713 (up $540 from 2014)
  • Attendees: 8,000 (up 500 from 2014)

San Diego, CA – September 26

  • Total Funds Raised: $43,003
  • Attendees: 7,500 (up 500 from 2014)

Tempe, AZ – October 3

  • Total Funds Raised: $105,567 (up $5,567 from 2014)
  • Attendees: 15,000

About New Belgium Brewing Company

New Belgium Brewing, makers of Fat Tire Amber Ale and a host of Belgian-inspired beers, is recognized as one of Outside Magazine’s Best Places to Work and one of the Wall Street Journal’s Best Small Businesses. The 100% employee-owned brewery is a Platinum-level Bicycle Friendly Business as designated by the League of American Bicyclists, one of World Blu’s Most Freedom-Centered Workplaces, and a Certified B Corp. In addition to Fat Tire, New Belgium brews ten year-round beers; Ranger IPA, Rampant Imperial IPA, Shift Pale Lager, Slow Ride Session IPA, Snapshot Wheat, Sunshine Wheat, 1554 Black Lager, Blue Paddle Pilsner, Abbey Belgian Ale and Trippel. Learn more at NewBelgium.com.

###

 

The post New Belgium Brewing’s Tour de Fat Surpasses $4 million Raised for Bicycle Advocacy appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1GNf6RO
via IFTTT

Upland Brewing Co 2016 Secret Barrel Society Membership Opens

Secret Barrel Society Membership is open. Skip the lottery. Attend exclusive events. Preview experimental beers.

By being part of our Secret Barrel Society, you are on the forefront of national acclaimed badassery. You are changing lives one sip of barrel-aged artistry at a time. Join the society, you won’t regret it.

In appreciation of their appreciation, the Secret Barrel Society was created to support our most avid sour beer followers by hosting special beer centric experiences. Previous SBS members helped our small sour program grow and enabled us to experiment and release new sour beer blends and varieties not otherwise possible without their support.

With the expansion of our sour brewery in 2016, With the expansion of our sour brewery in 2016, expect a wider variety of rare and limited release brews to hit the lottery, so claim your spot in the society to gain full access to all of these beers and then some. As our program has grown over the years, we are pleased to be able to offer SBS memberships this year with more benefits at a lower cost.

2016 Secret Barrel Society Membership: $150

We expect 4 separate sour releases in 2016, with multiple individual beers per release. Pending availability, each bottle release will include (6) bottles of beer, per individual beer, for reservation. The following individual beers are expected to be released over the membership duration of 2016:

The following will be released in 750 ml bottles:

Blackberry – Cauldron – VinoSynth Red – VinoSynth White – Black Raspberry

Blueberry – Persimmon – Peach – Pawpaw – Phyllis #2

Kiwi – Sour Reserve 7 – Collaboration Beer One – Fresh Oak Brett

Strawberry – Raspberry – Mayhaw – Collaboration Beer Two

We are transitioning the following beer in 500 ml bottles in 2016 for purchase:

Dantalion – Malefactor – Peach – Cherry

Please note, the beer is not included in your membership fee. Your membership purchase guarantees availability of all Upland Sour Ales before any public sale occurs. Your beer must still be purchased at a retail location (Indianapolis or Bloomington) after it is released.

Click here to purchase

Questions? Contact sours@uplandbeer.com

 

The post Upland Brewing Co 2016 Secret Barrel Society Membership Opens appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1HesLMS
via IFTTT

Witch’s Brew is Ready

image
Get ready for a treat this Halloween because the Witch’s Brew is back and aged perfectly for a pour into your most ghoulish goblet. Check-in to any beer between October 30th - November 2nd and this year’s badge is all yours. Get your spookiest of brews ready and enjoy and good haunt!



from Untappd - Drink Socially http://ift.tt/1OalYvx
via IFTTT

Beer Haze: Clarity in a Topsy-Turbid World

Have you ever wondered what a brewer notices when a beer is placed in her hand? Color provides certain expectations for taste, but can also be deceiving. Foam retention and foam texture can provide clues as to how a beer was brewed. But a beer’s most telling attribute is clarity.

As the craft beer industry grows, there is an increased emphasis on quality. Now, beer clarity may seem like an afterthought when considering other much more noticeable beer flaws like off-flavors due to contamination or unbalanced recipes. But to a practiced eye, beer clarity—or lack of clarity, also known as ‘turbidity’—provides plenty of insights that can be used to evaluate the quality of a beer.

Before you go tossing out every beer that doesn’t appear impeccably crystal-clear, realize that hazy beer isn’t necessarily flawed. Remember, for instance, that the ‘hefe’ in a German-style hefeweizen means yeast, which remains suspended in the beer as a haze of microorganisms—at least temporarily.

I once listened to beer guru Charlie Papazian speak of his travels to Germany. He witnessed bartenders at a beer garden pouring beautifully clear vases of wheat beer, only to add a squirt of captured yeast from a pump. Papazian discovered that patrons expect hefeweizen to be cloudy, even though the yeast will eventually drop out of solution, or ‘flocculate’, if undisturbed and stored in a cool place. To fans of this yeast-accented beer style, the experience isn’t complete without the cloudy appearance.

Chill Haze

While yeast in an unfiltered wheat beer is an appropriate and welcomed form of turbidity, it is the un-welcomed “chill haze” that makes some brewers cringe.

“The phenomenon known as chill haze is a [type of] haze that forms when proteins from the malt form a loose bond with polyphenols from hops,” wrote Stone Brewing Co.’s Mitch Steele when the brewery blogged about some hazy batches of its beer. “This haze compound forms at colder temperatures (hence the name). And normally, when the beer warms back up, the haze disappears. You can observe this after you pour the beer into a glass and watch it clear up as the beer warms.”

Steele and Stone are quick to point out that chill haze does not have a taste, but it is still not something they want to see in their beer. Chill haze disappears as the beer warms, but another type of haze remains permanent and throws a new twist into the discussion of beer’s clarity: hop haze.

chillhaze

Hop Haze

Hop haze is a permanent haze brought on by aggressive dry-hopping. We are in the midst of an unabashed hop-craze. American India pale ales (IPAs) are all the rage, and brewers clamor to get their hands on the latest en vogue hop. However, the addition of more and more hops can have repercussions on clarity — and some brewers, as well as their hop-head fans, are OK with that.

In a discussion of turbidity on the Drop-In Brewing Co. blog, Steve Parkes explained that when heavy hops become a point of pride, some brewers forego methods for reducing hop haze, such as filtration, additives, or centrifuges.

“[T]here are those who feel that delivering an undiluted, overwhelming hop experience is their intent, and who refuse to compromise that experience in return for clarity,” Parkes wrote.

Permanent Haze

So what’s the big deal? Some beers are supposed to be cloudy, some are cloudy because of ingredients like hops, and some are cloudy for other reasons that don’t even affect taste—at least not immediately.

Parkes points out that “brewers who don’t filter take on the added risk that not filtering beer brings. Such as the risk of souring due to contamination, off flavors from yeast autolysis, and buttery off flavors from dirty draft lines.”

And Mitch Steele notes that haze can have longer-term issues that literally compound the situation from a visual quirk into a far more obvious flaw.

“Eventually, especially if the beer is stored refrigerated (as it should be) the haze particles will not dissolve as the beer warms, and it then becomes known as permanent haze,” Steele wrote. “Permanent haze tends to clump together in the beer and stay there. The scientific technical term for this permanent haze that clumps together is ‘floaties.’”

Seeing Haze Clearly

The visual beauty of a beer is the brewer’s best chance to make a good first impression on a potential craft beer drinker. So while certain clarity issues may not immediately affect flavor, it’s still worth giving some thought to the way a beer will look when it’s served. If the beer isn’t brewed carefully, stored properly or served quickly, haze can eventually affect flavor—and that could give someone a negative craft beer experience.

When was the last time you took a moment to really look at your beer? A brilliant color and striking foam cap are great, but one must take clarity into account to get the whole visual picture of what your taste buds and olfactory senses will soon experience.

Ultimately, you are the final judge of how clarity affects your overall perception of a beer. I’ve had exceptional beers that were cloudier than a thunderhead, and crystal-clear beers that I wouldn’t want to order again.

Remember to take clarity and other visual clues as just that: clues, but not the whole truth. Make sure to pay attention to the beer as a complete package. Every beer fan decides for themselves what is acceptable and what is not. Understanding why your beer is cloudy will not only help you evaluate beer better, but to evaluate beer like a brewer.

The post Beer Haze: Clarity in a Topsy-Turbid World appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1NC6WeK
via IFTTT

Dry Dock Brewing Company Releases 2015 Double Coffee Porter

AURORA, CO— Dry Dock is releasing the 2015 batch of Double Coffee Porter this Thursday, October 29 at Canoe Room at North Dock at 2pm. This popular whiskey barrel-aged Signature Series beer is back for the second year.

The Double Coffee Porter was brewed in collaboration with Denver’s Coda Coffee. “We sat down with owners of Coda, brothers Tim and Tommy Thwaites, and blind tasted six of their varietals,” says North Dock Head Brewer Alan Simons. “We unanimously settled on Coda’s Kenyan Karatina varietal. It is a bright and fruity/citrusy coffee that marries well with the chocolate, vanilla, caramel and whiskey notes of the Double Porter.”

Double Coffee Porter will tap at Canoe Room at North Dock at 2801 Tower Road, Aurora, 80011 on Thursday, October 29 at 2pm. It will be available on draft and in bombers at North Dock throughout the weekend. This beer will then be available at South Dock and in liquor stores across Colorado in mid-November. Less than 200 cases of this beer will be distributed throughout the state.

Double Coffee Porter first debuted in 2014 as part of the Signature Series, a collection of barrel-aged double and imperial beers. It is the fourth of six Signature Series beers that Dry Dock will release in 2015.

For more information about Dry Dock’s 2015 Double Coffee Porter, or with any other media inquiries, contact Emily Hutto at hutto@drydockbrewing.com.

Double Coffee Porter
10.5% ABV, 20 IBU

Cold-brewed Coda Coffee was added to Dry Dock’s Whiskey Barrel-Aged Naked Porter to create this complex beer. Double Coffee Porter smells and tastes like roasted coffee and oak staves with hints of dark chocolate and nuttiness. Its creamy body is created with the addition of flaked barley.

Food pairing suggestions: Grilled steak, pot roast, mashed potatoes, chocolate mousse, vanilla ice cream.

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 the Denver International Airport.

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

The post Dry Dock Brewing Company Releases 2015 Double Coffee Porter appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1M2DjUK
via IFTTT

Braxton Brewing Co. Announces Dark Charge

Braxton Brewing Company will be releasing the first beer in their Heritage Series on Saturday, December 5, 2015. Dark Charge, an Imperial Stout, will be released in 22 oz. bottles along with three variants: Bourbon Barrel-Aged, Bourbon Barrel-Aged with Vanilla, and Bourbon Barrel-Aged with Starter Coffee. These bottles will be released during the Braxton Block Party.

“This is the type of beer that gets our entire team excited. We’ve been planning this beer since we opened and truly cannot wait for you to try it!” said Jake Rouse, Braxton Brewing Company CEO. “Barrel-aging is a true art, and watching our brewing team work together on developing these flavors has been a ton of fun. It’s going to be something truly special.”

Dark Charge is a massive Bourbon Barrel-Aged Imperial Stout that showcases Kentucky’s heritage – Bourbon. Dark as the Covington night, this beer features notes of stone fruits, chocolate, coffee, oak, roasted malts, and umami. With an oil-like consistency, and tan head, it is bold enough to inspire you and strong enough to light up a city.

“From the beginning, barrel-aging has been a big focus of ours. There are limitless possibilities that can have a major flavor impact: barrel type, length of aging, and the different ingredients you can add to the barrels themselves,” said Evan Rouse, Braxton Brewing Company’s Head Brewer. “After a lot of planning for the first release of this beer, we believe it was a huge success highlighting all of those factors.”

This will be the first bottle release in Braxton Brewing Company’s short seven-month history. An extremely limited number of each bottle will be hand numbered and sold in the taproom on Saturday, December 5th to coincide with Repeal Day. To celebrate, Braxton Brewing Company is throwing the inaugural Braxton Block Party.

“In our neighborhood, block parties were always centered around the garage. It’s a place where we would welcome friends and family to share stories, meals, and of course beer,” said Braxton CEO Rouse. “Those parties truly became a part of our heritage. It’s in that spirit that on December 5th, we’d like to invite you to our Block Party at the new garage for the release of our first beer in the Heritage Series – Dark Charge. Don’t miss this rare chance to try a beer we’ve been planning since we turned the lights on at 27 W 7th!”

In addition to the bottle release that will commence at noon, Braxton will also be hosting live music, local food trucks, and be featuring unique guest taps on draft.

Live music will begin at noon and play through the afternoon and evening. Motherfolk, who recently performed at Bunbury in Cincinnati, will be the headlining musical act. The high-energy, indie rock band will take the stage in the taproom at 9pm.

Cuban Pete’s Sandwiches, Empanadas Aqui, and Chili Hut Food Trucks will be available on 7th Street directly in front of the brewery during the party.

On draft, Braxton will be featuring their core styles, Dark Charge, and Dark Charge variants that will be tapped at different times throughout the day.

In addition, they have invited friends from the industry to feature rare, barrel-aged beers. Those breweries include Blank Slate Brewing Company, Central State Brewing, Ei8ht Ball Brewing, Jackie O’s Brewery, MadTree Brewing Company, Moerlein Lagers & Ales, New Belgium Brewing Company, Rhinegeist Brewery, Rivertown Brewing Company, Upland Brewing Company, West 6th Brewing Company, and Widmer Brothers. These beers will be tapped throughout the afternoon and evening.

To learn more about Dark Charge, visit Braxton Brewing Company’s website. RSVP to the party and stay up-to-date on all event details by joining the event on Facebook.

Follow Braxton Brewing Company on Facebook, Twitter, and Instagram to stay in-the-know or visit their website for more company details.

The post Braxton Brewing Co. Announces Dark Charge appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/20bcjIN
via IFTTT

AHA DIRECTOR GARY GLASS PRESENTS TO U.S. SMALL BREWERS CAUCUS - via AHA

The following is an excerpt from AHA Director Gary Glass Presents To U.S. Small Brewers Caucus by Katie Marisic.

The BA’s own Director of the American Homebrewers Association, Gary Glass came to Washington, D.C. to speak about homebrewing in the U.S., some of the politics of homebrewing and how it translates to the craft brewing industry. Nearly 40 congressional staff members were in attendance for the presentation. Gary covered a range of topics, including the number of American’s who identify as homebrewers, legalities of homebrewing, the growing influence that millennials have on the hobby and how homebrewing has evolved due to the internet giving everyone access to recipes.

Read the full article on BrewersAssociation.org.

The post AHA DIRECTOR GARY GLASS PRESENTS TO U.S. SMALL BREWERS CAUCUS appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/1WjORtn
via IFTTT

Wednesday, October 28, 2015

Mispillion River Brewing Releases Zombie Cans for Halloween

Milford, DE – In honor of Halloween and the latest season of “The Walking Dead,” Mispillion River Brewing has released zombie versions of its cans.

With the help of Connecticut artist, Tom Ryans, the brewery converted the images on their beers Reach Around IPA, Space Otter Pale Ale, Black Tie Black IPA, and Holy Crap! Imperial Red Ale to zombies. While the cans regularly feature vibrant images of animals, the Walking Dead and Halloween inspired alteration has turned an innocent sloth, otter, and penguin (and a not so innocent t-rex) into undead versions of their colorful selves.

Sales and Marketing Ninja, Lauren Bigelow, stated, “Every now and then, you have to accept the fact that you’re just not as normal as you’d like to be. We all came to terms with that months ago, when someone suggested the zombification of our cans and we thought that was a good idea. From now, until supplies run out, zombie versions of Holy Crap, Reach Around, Space Otter, and Black Tie will be popping up throughout our markets. Got to catch ’em all.”

Zombie cans can be found at the brewery and throughout Delaware, Maryland, and New Jersey.

###

Mispillion River Brewing aims to be recognized by its customers and the brewing industry for producing the highest quality craft beer. The brewery, located at 255 Mullett Run Street Milford, DE 19963, is open for samples, pints, and growler fills seven days a week.  For more information, visit mispillionriverbrewing.com

 

The post Mispillion River Brewing Releases Zombie Cans for Halloween appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1PV1rub
via IFTTT

York Area Homebrewers Association Talks Homebrew Obsession - via AHA

“[Homebrewing] predates bread, ” said Sciukas, 39, of Spring Garden Township. “It really brought humanity together.”

The York Area Homebrewers Association of Pennsylvania was recently featured in an article highlighting how a selection of its members came to start making beer at home and ultimately joining their region’s oldest homebrew club.

Read the full story on YDR.com.

The post York Area Homebrewers Association Talks Homebrew Obsession appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/1kbGUoN
via IFTTT

Ninkasi Brewing Company Announces Year-Round Philadelphia Distribution

Ninkasi to Begin Full-Time Distribution to Philadelphia and Surrounding Counties, Nov. 2

EUGENE, Ore.—Ninkasi Brewing Company, an independent craft brewer based in Eugene, Ore., announces year-round distribution to the City of Brotherly Love. Through a partnership with Gretz Beer Co. and Penn Beer, Ninkasi will begin year-round distribution to Philadelphia and surrounding counties starting Nov. 2.

Known for its highly-hopped beers and award-winning craft lagers, Ninkasi began sending blast shipments to the area last December for special events including Philly Beer Week. Beginning in November, Ninkasi will bring its full lineup of beers to the city year-round, including its Flagship Series beers: Total Domination India Pale Ale, Tricerahops Double India Pale Ale, Dawn of the Red India Red Ale, Lux Helles Lager, Oatis Oatmeal Stout, and its counterpart, Vanilla Oatis Oatmeal Stout.

“For a year now, we have built strong relationships throughout Philadelphia,” says Ninkasi CEO and co-founder, Nikos Ridge. “We look forward to bringing even more Ninkasi to craft beer enthusiasts and helping the excitement for craft continue to grow.”

“The consumer has clearly made a statement about Ninkasi; they want more,” says Gretz Beer Co. president, Mike Gretz. “We will all be celebrating the year-round availability of these incredibly high-quality beers in our market.”

“Since last year, the reception to Ninkasi has been outstanding,” explains Pat O’Malley, Penn Beer senior craft brand manager. “The beer scene and selection in this city is unsurpassed by any other; the presence of an innovative brewery like Ninkasi will only help build our craft community.”

For more information about Ninkasi, visit: http://ift.tt/ump4dQ.

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.
###

The post Ninkasi Brewing Company Announces Year-Round Philadelphia Distribution appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1GK2viq
via IFTTT

Saint Arnold Brewing Co. Goes Medieval with American Roggenbier

Saint Arnold Icon Red is a Fresh Take on a Beer Style Enjoyed for Thousands of Years

HOUSTON, October 28, 2015 – Saint Arnold Brewing Co. (www.saintarnold.com), the oldest craft brewery in Texas, is offering a bit of history with its latest offering in the Icon Series. Saint Arnold Icon Red is an American Roggenbier, a fresh take on the Rye Ale style enjoyed for thousands of years in Germany. Saint Arnold Icon Red – American Roggenbier will begin appearing on tap and in four-packs of 12-ounce bottles as supplies of Saint Arnold Icon Gold – Belgian-Style Wit run out.

Roggen is German for ‘rye,’ the key ingredient in Saint Arnold Icon Red – American Roggenbier. Unlike a traditional German Roggenbier, which is dominated by the flavor and aroma of rye, Saint Arnold’s American Roggenbier goes easier on the rye and is hopped like an American pale ale, using Cascade and Chinook hops.

“I wanted to create more balance to allow the other flavors and aromas to shine through, so we limited the rye to about 15 percent of the malt bill,” said Brewer Dennis Rhee. “The spicy, hearty rye is complemented by the citrusy, piney notes from the hops and the clove phenols and banana esters from the weizen yeast. The hops also add an unexpected bitterness that you usually don’t see in Roggenbiers.”

The Roggenbier style fell out of favor about 500 years ago. The Bavarian Beer Purity Law of 1516 known as Reinheitsgebot limited brewers to using only malted barley in their grain bills. The style was rediscovered about 25 years ago.

“Rye is a really interesting ingredient that adds new dimensions to beer flavors, just like it does when baking bread, which is what we showcased earlier in the year with Saint Arnold Icon Blue – Rye IPA,” said Saint Arnold Founder/Brewer Brock Wagner. “The Icon Series allows us to honor beer styles we appreciate while still being creative, in this case starting with a beer style that is literally thousands of years old and giving it a twist to reflect modern tastes.”

The Saint Arnold Icon Series is a line of rotating beers that complement the brewery’s year-round and seasonal offerings. Saint Arnold Icon Red features a striking metallic red and black label with an image of the brewery’s namesake, St. Arnold of Metz, the patron saint of brewers.

Specifications:

Original Gravity: 1.059
Final Gravity: 1.014
Alcohol Content: 5.8% ABV
Bitterness: 52 IBUs

The next beer in the Saint Arnold Icon Series will be Saint Arnold Icon Blue – Coffee Porter, which is scheduled for release in February 2016. Learn more about the Saint Arnold Icon Series at http://ift.tt/1qLzgQq.

On Twitter, follow @saintarnold
On Facebook, like http://ift.tt/1hitVvg
On Instagram, follow @saintarnoldbrewing

About Saint Arnold Brewing Company

Saint Arnold Brewing’s 16 brews are made and sold by the company’s staff of 80 dedicated employees. Ranked 46th on the Brewers Association list of top craft breweries, Saint Arnold was listed by USA Today as one of the “10 great places to see what’s brewing in beer,” and Smart Meetings magazine named it among the “Top 5 breweries to host an event.” Saint Arnold is located at 2000 Lyons Avenue and its brewery tour and tasting is offered every weekday at 3:00 P.M. and Saturdays starting at 11 A.M. For more information on Saint Arnold’s eight year-round and five seasonal beers as well as root beer, log on to www.saintarnold.com.

The post Saint Arnold Brewing Co. Goes Medieval with American Roggenbier appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1P5BYgJ
via IFTTT

Montana Brewers Progress Despite Challenges - Via Brewers Association

With the October leaves painting the hills, I landed in Missoula earlier this month for the Montana Brewers Association (MBA) Fall Conference. Over two days, Montana brewers came together to network and elevate their knowledge on challenges facing the state’s brewing industry. Following two days of seminars and celebration, Friday brought a beautiful fall day […]

The post Montana Brewers Progress Despite Challenges appeared first on Brewers Association.



from Brewers Association http://ift.tt/1ReJgOs
via IFTTT

Natty Greene’s Brewing Co. Releases Red Nose Winter Ale

Greensboro, NC – This November is the release of Natty Greene’s Brewing Co.’s Red Nose Winter Ale. The fifth and last seasonal of their 2015 portfolio, Red Nose is one of their most anticipated beers of the year, finishing every year on the perfect malty note. With an ABV of 6.8%, an IBU of 21, and a SRM of 33, this beer is the perfect complement to your winter festivities.

“Red Nose is brewed with the holidays in mind. The base is a classic American red ale, a beer that’s slightly sweeter than an Amber, made with plenty of caramel malts and just enough hops for balance,” said Natty Greene’s Head Brewer, Scott Christoffel. “We then bring in a spice profile that supports the aroma of the beer: fresh ginger for a nice bite, orange peel for just the right amount of tartness, and cinnamon for a clean top note.”

Red Nose Winter Ale was the 2nd Best Selling 6-pack in November and December of 2014 for obvious reasons! This winter warmer is one you do not want to miss.

Red Nose will be available the first week of November. It will then grace Natty Greene’s taps at their Brewhouse and Bunker Tasting Room from throughout November and December. Look out for it on draft and in bottles throughout North Carolina, South Carolina, and Virginia.

 

###

About Natty Greene’s Brewing Co. –  

Natty Greene’s Brewing Co. opened in 2004 in Greensboro, NC with a 7-barrel brewing system in the heart of downtown. In 2007, Natty Greene’s opened a production facility on W Gate City Blvd. The production facility houses a 20-barrel brewing system and allows Natty Greene’s to package product that is distributed from DC to Charleston. With a passion for southern traditions, Natty Greene’s brews sessionable style ales that are best enjoyed when taking the time to do and enjoy the things you love. Their flagships are Buckshot Amber Ale and Southern Pale Ale. Through their brewhouse and tasting room they are also able to offer a wide arrange of limited batch releases and sour beers. Taste the South. For more information about Natty Greene’s Brewing Co, visit www.nattygreenes.com

The post Natty Greene’s Brewing Co. Releases Red Nose Winter Ale appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1NB5Akt
via IFTTT

New Holland Brewing begins construction on Grand Rapids, MI brewpub and distillery to open Fall 2016

New Holland Brewing Co., a longstanding Michigan brewery and craft distillery, is pleased to announce that construction is underway on the new, 40,000-square foot brewpub, distillery and restaurant, slated to open in Fall 2016 in Grand Rapids, Michigan’s West Side. The new location supports the company’s goals to reach the growing market of craft consumers in New Holland’s home of West Michigan.

New Holland’s “Knickerbocker – Brewpub and Distillery” will occupy the corner of Bridge Street and Broadway Avenue. New Holland plans to house onsite distilling capabilities – with a heavy focus on gin and botanical spirits – pub-style brewing focused on styles inspired by brewing traditions from around the world, as well as a 400+ seat restaurant with outdoor bar and beer garden. A food menu focused on mindful sourcing, scratch cooking, rustic traditions – including heirloom produce and whole animal butchery of heritage breeds – is also a top priority for this new location aiming to provide a complete craft experience. Other amenities include: a gin and whiskey cocktail bar, private rental spaces, food to go, 25+ taps, community gathering space, and a retail store.

“After 19 years in Holland, we’re really excited to expand our footprint and get more deeply involved in the social, economic, and craft beverage scene of Grand Rapids,” says New Holland President and Co-founder, Brett VanderKamp. “We’ve long considered creating a Grand Rapids location to bring the New Holland experience to more of our West Michigan fans and to the millions of travelers who visit Beer City USA. This endeavor allows us to collaborate with exciting talent in the area to create innovative beers, drinks, and food menus that you can’t get anywhere else. West Side of GR and New Holland are the perfect fit.”

New Holland is collaborating with Rockford Construction on the development and build-out and they see the New Holland project as a key partnership in bringing investment to the West Side neighborhood.

“We are thrilled to welcome New Holland to the neighborhood,” says Mike VanGessel, CEO of Rockford Construction. “Not only are they dedicated to artisanal food and craft beer and spirits, Brett and his team are creating a beautiful place that will welcome our neighbors and new visitors to gather and experience the West Side. Their commitment to community and engagement is outstanding, and we look forward to working alongside them as they bring new jobs and energy to the neighborhood.”

The affirmative Michigan Economic Development Corporation (MEDC) vote today, Oct. 27, kicks off the official construction phase of the project. Final construction plans and timelines are still in process, but the New Holland management team looks for the new venture to open in the Fall of 2016 and anticipates hiring approximately 150 new employees prior to the launch. New Holland Brewing Company and Rockford Construction will be celebrating the groundbreaking with a small private ceremony on November 11.

VanderKamp adds, “We are proud to be part of a community building project which will provide enhanced retail, office, entertainment, and living options for the residents of Grand Rapids. We’re grateful to see the MEDC support the overall project and the continued investment in the West Side.”

*** About New Holland Brewing Co. New Holland Brewing Company’s deep roots in the craft industry go back to 1997. Their role as an integral member of the artisan approach is something they take seriously, yet engage lightheartedly. They believe the art of craft lives in fostering rich experiences for their customers, through creating authentic beer, spirits and food while providing great service. Recognized for their creativity and artistry, their mission to improve the lives of craft consumers everywhere is seen in their diverse, balanced collection of beer and spirits.

The post New Holland Brewing begins construction on Grand Rapids, MI brewpub and distillery to open Fall 2016 appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1kS9ThS
via IFTTT

AHA Director Gary Glass Presents to U.S. Small Brewers Caucus - Via Brewers Association

As you learned from The Who, What and Why of Small Brewers Caucuses, the federal Small Brewers Caucuses are key allies for the craft brewing industry. Therefore, the Brewers Association takes a special interest in this group to make sure that the members of the Caucus see value in their membership. One thing the BA does to help educate congress […]

The post AHA Director Gary Glass Presents to U.S. Small Brewers Caucus appeared first on Brewers Association.



from Brewers Association http://ift.tt/1XyL4FK
via IFTTT

Lagunitas Brown Shugga’ Clone - via AHA

To brew the Lagunitas Brown Shugga’ clone, use carbon-filtered tap water. Adjust water with gypsum in mash. Single infusion mash at 155°F (68°C). Mash out at 168°F (76°C). Boil for 90 minutes. Whirlpool knockout (0 min) hops for 5 minutes before chilling.

Ferment at 64°F (18°C). Dry hop one week in primary. Package and age at least two months, the brown sugar flavors will come out and the hops will begin to recede after about six weeks.

The post Lagunitas Brown Shugga’ Clone appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/1Gx3HG7
via IFTTT

Tuesday, October 27, 2015

Upland Announces Sour Brewery Expansion

Upland Brewing Company is investing $4 million to expand its highly regarded sour ale program. This expansion includes hundreds of wood barrels and tanks and a new bottling line, all of which will be located in a freestanding cellar facility adjacent to the company’s original brewpub in Bloomington, Indiana.

Construction at the site is already underway. The existing brewhouse will remain at the center of Upland’s brewpub, and the new cellar will connect to the brewhouse via a series of underground stainless steel pipes. The company expects the new facility to be fully operational by April 2016.

Upland began brewing sour ales in 2006, focusing first on traditional methods and recipes. The program then evolved to include experimentation with novel ingredients and process innovations to achieve unique beers and flavors representing the character of the brewery and its location. The local climate, with its four distinct seasons and extremes of temperature and humidity, has encouraged different flavors and aromas to be expressed across the beers’ long fermentations in wood tanks. Many beers go further to incorporate local fruits that are hand-harvested by family farmers.

“We aim for multi-dimensional, complex beers that express the interaction of grains, fruits, and different microbes, all managed with a high degree of patience and time. Ten years of exploring the sour space has taught us so much. But we learn new aspects of the process every year,” according to Upland’s President, Doug Dayhoff.

In 2016 Upland will begin limited wholesale distribution of certain sour ales. However, ultra-small batch beers will continue to be available only via a lottery system directly from the brewery. “While this expansion will increase our production by several multiples, we’re still talking about very small and limited production volumes, only 2,000 barrels,” said Dayhoff.

In addition to the investment in facilities and equipment, Upland will soon make key hires to expand its brewing and marketing teams. Experienced professionals interested in those areas should send a resume to jobs@uplandbeer.com.

About the Brewery: The name Upland derives from the term geologists gave to the hilly region surrounding Bloomington, Indiana, which was never overrun by the glaciers that flattened much of Indiana’s landscape. The adversity of the geography bred independent thinkers who had strong wills, a connection to the land, and a wry sense of humor about life. The brewery’s mission of “making remarkable beers in remarkable ways” honors the spirit of these people and this place. Upland brews over 50 different styles of beer annually. For information about brewery tours and our brewpubs, please visit: www.uplandbeer.com.

In Other Upland News: Beer Awards, GABF Concludes With Tremendous Success, 12 Great Beers For Fall, 2015 Production Brewery Cellar Expansion, 17 Most Sought After Craft Beers In America, Upland Wheat Ale Top 20 Wheat Ales in the US, SRAM Rides the Upland Trails

The post Upland Announces Sour Brewery Expansion appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1WhpYcB
via IFTTT

The Importance of Beer Clean Glassware

We talk a lot about glassware on CraftBeer.com and in Brewers Association publications, but it’s always nice when others beat the drum for “beer clean” glassware. In this case, Sixpoint Brewery took to their blog in “Beer Clean Glassware” to ensure all the work that goes into creating an amazing beer experience isn’t ruined by a beer glass that isn’t beer clean.

“Wouldn’t it strike you as tragic, if something like dust, or a spot of dish residue, compromised all this? Dude, you can’t mess this up! A glass that isn’t “beer clean” messes with head retention, banishes aroma, and compromises mouthfeel. The look isn’t right either — almost every beer deserves a healthy foam capper to keep oxygen out and aroma in.”

It might seem hard to believe, but beer isn’t like any other beverage when it comes to the importance of glassware. Beer’s carbonation is what is known as hydrophobic—it repels from water. Carbonation will stop at nothing to get away from water, hence the bubbles rising to the top of your beer. Carbonation’s hydrophobic quality makes it extremely important to have perfectly beer clean glassware.

What is Beer Clean?

A beer clean glass is free of any impurities: leftover sanitizer, beer, dirt, food, detergent, grease, chap stic, lipstick, lip balm, boogers, or anything else that would provide the escaping CO2 a spot to cling to.

These areas of grime act as nucleation sites, allowing bubbles to cling to and collect around the point. Any time you serve a beer in a glass that is not free of impurities you (or your customers) will quickly see the hidden residue that remains on a seemingly clean glass.

The Brewers Association’s Draught Beer Quality Manual (DBQM) describes a beer clean glass is one that, “forms a proper foam head, allows lacing during consumption and never shows patches of bubbles stuck to the side of the glass in the liquid beer.”

Bubbles clinging to the inside of a beer glass is the most obvious sign that a glass is not beer clean. I don’t care what is causing those nucleation sites, but I don’t want to be drinking it, and neither do you.

beerclean

How to Achieve Beer Clean 

A beer served in a beer clean glass will look inviting with a persistent foam head and consistent lacing will appear as you drink it. Sixpoint offered suggestions for getting beer clean glassware both in a commercial setting and at home in their blog post “Beer Clean Glassware

The DBQM also offers helpful tips including:

  1. Wash beer glassware separate from other dishes.
  2. Air dry glassware to avoid adding lint to the glasses.
  3. Pre-rinse glasses before serving to remove dust or other particulates.
  4. Avoid frosted glassware: each ice crystal acts as a nucleation point creating excess foaming.

A lot goes into that glass of beer, if you’re the last part in the chain to ensure a great beer experience, be sure it’s not spoiled by serving the beer in a dirty glass.

The post The Importance of Beer Clean Glassware appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1GGJ4qS
via IFTTT

Upslope’s 7th Anniversary Party

It’s that time of year again – come celebrate 7 Years of Beer with us!

Join us on Saturday, November 14th (2-8 pm) at our Flatiron Park brewery to raise a glass (or a few…) to many more years of doin’ what we love!

We’re taking over the parking lot and tossin’ up the garage doors to the brewery space to make room for the party. Get ready for beer bust-outs, live music and food trucks galore!

BEER // 40+ beers on tap! (Get ’em while you can, as supply will be limited on each style) — We’ll be bringing out vintage favorites, collaboration brews, a battle of the firkins, and, of course, our core beer classics + our 7th Anniversary Ale.

LIVE MUSIC // Technicolor Tone Factory, Wandering Natives, Zen Mustache, & K-Law

FOOD // The Tasterie Truck, Sancho’s Authentic Mexican Restaurant & Rollin’ Bones BBQ

See ya there. CHEERS!

*Event is FREE! 21+ (children under 12, accompanied by parents or guardians welcomed). Also, we love your four legged friends, too, but please NO dogs.

*Lee Hill will be CLOSED on Saturday, Nov. 14; Flatiron Park will be closing at 8:00 pm, at the close of our event, instead of our usual time of 10:00 pm

The post Upslope’s 7th Anniversary Party appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1M0jOfy
via IFTTT

How to Make a Pumpkin Keg - via AHA

Bring your pumpkin beer obsession to the next level with pumpkin kegs!

That’s right. The same pumpkins you carve into spooky jack-o-lanterns can be modified to serve your homemade pumpkin beer. Not only will the unusual beer keg catch the eyes of friends at your Halloween party, but it can also add some fresh pumpkin flavor to the beer that is being served, whether it’s homebrew or store-bought.

Not into pumpkin beer? Try these serving techniques with a watermelon!

Preparing the Pumpkin

Making a pumpkin keg is easy. You’ll need:

  • 1 pumpkin large enough to hold your desired volume of beer
  • knife
  • large metal spoon
  • pen
  • torch (optional)
  • spare keg faucet and shank setup or a pumpkin keg tap kit

First, start as you would with any jack-o-lantern by cutting off the top around the pumpkin’s stem. Remove the top and cut off any of the seed and fiber material that is stuck to it. Using the large spoon, scrape out all of the seeds and fibrous strands. Be careful not to scrape the inside walls of the pumpkin too much. You want to leave enough to allow the pumpkin to hold it’s form when full and prevent the beer inside from seeping out.

With the pumpkin hollowed, you now have two options. Some people will leave the inside of the pumpkin as-is, which will infuse some subtle, but noticeable raw-pumpkin flavor. Others will char the inside of the pumpkin with a torch. This will reduce the amount of raw flavor infused into the beer, but will introduce char and burnt sugar qualities into the beer. For those who don’t want their beer soaking in a pumpkin, check out the pumpkin jockey box option (below).

Now it’s time to determine where the faucet will be placed that will be used to dispense the beer. The tap system is essentially a straight faucet and shank set up, so it would be best to place the faucet as close to the bottom of the pumpkin to reduce the dead space (an area where beer cannot be poured through the faucet unless the pumpkin is tilted forward), while still being able to sit the pumpkin keg on a table. Mark where the faucet shank will go through the pumpkin wall with a pen by tracing around the shank. Use a small knife or pumpkin carving tool to cut out the hole. It is better to cut it a bit to small and gently force the shank through, rather than cut the hole too big and have to deal with leaks.

Securely tighten the faucet to the shank and consider putting just enough water in the pumpkin to test if it’s sealed tightly. If there are leaks, consider playing it safe and preparing a new pumpkin. A few extra dollars is worth the headache of cleaning up a leaking a keg…

Serving Beer from a Pumpkin Keg

Unlike traditional homebrew kegs which can be force carbonated, a pumpkin keg needs to be filled with already-carbonated beer. Essentially, a pumpkin keg is more like a growler with a tap faucet. That being said, there have been some daring homebrewers who have used pumpkins as fermenters or tried conditioning beer in a pumpkin by sealing the lid with wax, but this can be very messy and pumpkins are not rated for high levels of pressure.

So this all means that carbonated beer must be racked into the pumpkin keg and the beer should be consumed within a short span of time. Any beer, whether store bought or homebrewed, can be poured into the pumpkin, but consider using a racking cane if transferring homebrew to prevent foaming.

Place the pumpkins top back on, open the faucet and watch delicious beer flow straight form a pumpkin!

The Pumpkin Jockey Box

Not everyone wants their beer to sit in a raw pumpkin, whether for practical or flavor reasons. We understand, and luckily there is an easy work around to still serve beer from a gourd without the beer actually sitting inside a hollowed out pumpkin.

Essentially, a pumpkin can be turned into a jockey box. A jockey box is typically a cooler with mounted keg taps on it. The faucets are connected to a keg via beer lines, and most of the line is coiled inside the cooler along with some ice to keep the beer at proper serving temperatures. The same can be done with a pumpkin.

If you have a keg faucet/shank, prepare the pumpkin as mentioned above, but instead of adding beer once the faucet is installed you will do the following. First, connect the faucet to your keg using beer line tubing. If the keg is going to stay in a fridge, then you can basically stop there and start serving. If the keg is going to be unrefrigerated, you can coil some of the beer line into the pumpkin and add ice, but anticipate some tinkering of the line length and coils to manipulate the amount of foam that is poured.

An even cheaper solution to the faucet and shank method is to simply stick a picnic tap through the pumpkin wall and connect it to the keg.

The post How to Make a Pumpkin Keg appeared first on American Homebrewers Association.



from American Homebrewers Association http://ift.tt/1O5uZ93
via IFTTT

The Bastards are coming: 2015 Double Bastard Ale and Arrogant Bastard Box Unleashed Nationwide

ESCONDIDO, CA (Oct. 26, 2015) – It’s far from every day that something of this grandeur is unleashed into the world. Few possess the capacity to appreciate the exemplary magnitude of what has become infamously known as “Liquid Arrogance.” Rather than be wasted on the tentative or weak as an everyday offering, Double Bastard Ale graces Earth’s presence for but a finite period of time each year. That glorious window begins today.

Originally birthed to sanctify the first anniversary of Arrogant Bastard Ale, Double Bastard Ale was unleashed upon the earth in November 1998 and has since returned only once a year. “Warning: This is one lacerative muther of a beer. It is unequivocally certain that your palate is grossly inadequate and thus undeserving of this liquid glory…and those around you would have little desire to listen to your resultant whimpering caused by Double Bastard Ale.”

What’s that, you say? You can handle more than one Bastard? Although doubtful, enter the Arrogant Bastard Box, as if one could ever adequately grasp such concentrated ecstasy.

While trudging through the mundane selection on store shelves, you start to experience an inner feeling of emptiness. Then, there they are… taunting you from within their immaculate box: Arrogant Bastard Ale, 2015 Double Bastard Ale, the revered OAKED Arrogant Bastard Ale, and the first-ever appearance of 2015 DEPTH-CHARGED Double Bastard Ale. They represent the highest order of possibility, hope and redemption. Or at any rate, something that is more tasteful than the lowest-common-denominator “beer” that for so long has defined America’s brewing heritage. One Bastard in particular is making a triumphant return—OAKED Arrogant Bastard Ale—spawned from the same abundant arrogance as its notorious counterpart and aged on American oak chips.

Now, we sense your interest has been sparked by the more pristine title “2015 DEPTH-CHARGED Double Bastard Ale,” perhaps because you’re really into espresso. Nothing wrong there, but we suggest getting your cinnamon mochaccino fix elsewhere. This is strictly for adult women and men who don’t require sticking out their pinky finger to rest on the culinary crutch of added sweeteners and fat. Expect a bold, brave, java-infused incarnation of Double Bastard Ale, one that’s only appearing with its Liquid Arrogance brethren in the Arrogant Bastard Box.

Those who aspire to experience 2015 Double Bastard Ale, the Arrogant Bastard Box and other of these most highly coveted ales can do so using Arrogant Bastard Beer Finder: find.arrogantbastard.com

Name: 2015 Double Bastard Ale
URL: http://ift.tt/1N5jCwl
Stats: 11% ABV
Availability: 22oz bottles and draft, beginning October 26
National 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

Name: Arrogant Bastard Box
Stats: 7.2%-11% ABV
Availability: Limited 22-ounce-bottle 4-packs, beginning on October 26
National 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; Thailand; and United Kingdom

The post The Bastards are coming: 2015 Double Bastard Ale and Arrogant Bastard Box Unleashed Nationwide appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1kJNtPO
via IFTTT

FCB’s Bourbon & Bacon Day

Celebrate Bourbon & Bacon day with FCB’s famous Bacon Wrapped Pretzels, and the release of two specialty lagers, Maple Bacon Black Lager and Bourbon Apple Lager!

The post FCB’s Bourbon & Bacon Day appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1MfqYZ3
via IFTTT

AleSmith Opens San Diego County’s Largest Brewery Tasting Room

AleSmith Brewing Co.’s long awaited, 25,000-square-foot tasting room opens to the public and includes myriad unique features in keeping with brewery’s hand-forged ethos

San Diego, California (October 26, 2015) — After more than a year of intense design and construction, AleSmith Brewing Company has opened the doors to its brand new, 25,000-square-foot tasting room at 9990 AleSmith Court in San Diego’s Miramar community. This highly anticipated project comes at the tail-end of the award-winning craft brewery’s twentieth year in business. The largest tasting room in San Diego County, the indoor-outdoor space is replete with unique features, including a zigzagging bar giving way to a trio of massive copper tap towers and a view of a custom-built, two-story brewhouse behind glass panes stylishly frosted over with AleSmith’s anvil logo.

“Our twentieth year has been momentous with us moving into a much larger facility that will allow us to increase our production ten-fold, but the biggest thrill for us in this process is being able to provide a world-class place to share our beer with the fans who played such a vital role in making AleSmith what it has become,” says owner and CEO Peter Zien. “Just like with our beers, we were meticulous in the conceptualization of every aspect of our new tasting room. We wanted it to be an extension of what we are—a group of devout artists sharing a common respect and appreciation of the brewer’s art for all to enjoy.”

A hand-forged aesthetic combined with user-friendly elements rules over the interior. The bar is topped with marble patterned in AleSmith’s orange-and-black color scheme and framed in steel with distressed panels, fluorescent under-lighting, outlets for mobile device charging, purse-hooks and foot-rails held in place by anvil-shaped fasteners. Beyond it are three identical, copper-plated towers channeling beer directly from a refrigerated storage space located outside of the tasting room. Indoor furnishings include tables fashioned from wooden pallets and wood-and-metal barstools, providing a great deal more seating than the company’s former sampling space.

To put the immensity of the new space in perspective, AleSmith’s original tasting room comprised 750 square feet of purely interior space and featured a single set of 15 taps. The new venue is equipped with 60 taps, dispensing roughly two-dozen beers with roughly 20,000 square feet of interior space and 5,000 square feet available via an outdoor beer garden. The latter is anchored by a contemporary fire pit and accented by drought-resistant plant-life. The exterior space is bordered by a steel rail bar allowing for access to food trucks and other on-site edible vendors.

But this is just the beginning. The aforementioned features represent the completion of Phase 1 of this project. Future phases will include the addition of a beer garden bar, upstairs mezzanine area, company store, private event space and a museum honoring the memory of San Diego Padres great Tony Gwynn built in association with the Hall of Famer’s family and non-profit, the Tony and Alicia Gwynn (TAG) Foundation. Phases 2 and 3 of this ongoing project are scheduled to be completed in 2016.

#          #          #

QUICK TASTING ROOM FACTS

Address: 9990 AleSmith Court (formerly Empire Street), San Diego, California 92126

Architect: Marcatects and Smith Consulting Architects

Contractor: R&R Construction

Project Management: Urban CM Group

Square Footage (Interior/Exterior): 20,000 indoors / 5,000 outdoors

Maximum Capacity (Indoor/Outdoor): 475 indoors

Total Number of Taps: 60

FUTURE PHASES

Phase 2

  • Installation of a satellite Beer Garden Bar
  • Construction of a “Dugout” room featuring reserved seating for “VIPs” and a rentable space for private events
  • Construction of Tony Gwynn Pavilion featuring rotating memorabilia from Mr. Padre’s Hall of Fame career, years at SDSU and early days in little league to be built in conjunction with the Tony and Alicia Gwynn (TAG) Foundation via numerous fundraising events and campaigns
  • Finalization of a Company Store (an interim retail store will be operative during Phase 1) where merchandise and beer-to-go will be available

Phase 3

  • Construction of an upstairs indoor/outdoor Mezzanine with its own dedicated bar and additional seating accessible from a grand staircase
  • Build-out of Reception Area, Administrative Offices and Conference Rooms

#          #          #

ABOUT ALESMITH BREWING COMPANY: Forged in 1995, AleSmith has been recognized by consumers and critics alike as one of the world’s foremost craft brewing companies behind accolades that include medals won at prestigious national and international beer competitions as well as being named Small Brewing Company of the Year at the Great American Beer Festival. AleSmith is celebrating its 20th year in business while simultaneously completing the first phases of its expansion into a 105,500-square-foot, state-of-the-art brewery featuring a new 80-barrel brewing system that will allow the company to increase its production ten-fold. The expansion will also include an expansive, two-story tasting room complete with an outdoor beer garden as well as private rooms and a museum dedicated to San Diego Padres legend Tony Gwynn. AleSmith’s line of acclaimed beers, which includes Speedway Stout, Wee Heavy, Olde Ale and .394 Pale Ale, is distributed in 19 U.S. states and three countries. The company’s social media channels include Facebook, Twitter and Instagram (@AleSmithBrewing), and its official website URL is—http://www.alesmith.com.

The post AleSmith Opens San Diego County’s Largest Brewery Tasting Room appeared first on CraftBeer.com.



from CraftBeer.com http://ift.tt/1H5jAya
via IFTTT