Friday, January 29, 2016

Sam Adams Nitro Beers Launch Nationwide after 3 Years of Experimentation

BOSTON, January 25, 2016 – Water. Malt. Hops. Yeast. These are the four traditional ingredients in beer. With the new Samuel Adams Nitro Project, the brewers want you to experience a fifth ingredient: nitrogen, in place of carbonation. After experimenting with countless iterations and test batches in the nanobrewery at the Sam Adams Boston Brewery, the brewers are excited to announce the release of the first three brews from the Samuel Adams Nitro Project – Nitro White Ale, Nitro IPA, and Nitro Coffee Stout. Nitro beers are most commonly associated with stouts, but the brewers stretched the boundaries and started nitrogenating a variety of styles. There are very few breweries that offer nitro beers to drinkers at all, and virtually none that offer a variety of nitro beers in cans on an everyday basis. Nitro beers seemed, to the brewers at Sam Adams, like the perfect way to fundamentally transform the flavor profiles of a variety of beer styles. To fill you in on what makes this project different, the brewers share everything you need to know about the Nitro Project:

What is a nitro beer?
The ‘nitro’, of course, is short for nitrogen gas. All beers contain a significant amount of carbon dioxide (CO₂) when the beer is carbonated as part of the brewing process, but nitro beers use a combination of both nitrogen and carbon dioxide. Nitrogen is mostly insoluble in beer, so the resulting bubbles are smaller and create the rich, creamy texture familiar to nitro beers. On the flip side, beers that use CO₂ generally have larger bubbles and a more pronounced acidity and carbonated texture. Think of the difference between carbonated water and still water. Both are water but the taste experience is radically different. When a nitro beer is poured, it creates a beautiful cascade down the side of the glass, a thick, creamy head and a smooth mouthfeel.

What beers are debuting in the Samuel Adams Nitro Project?
The first three of more beers to come!

Nitro White Ale is a smooth, velvety, medium-bodied brew. Orange peel, coriander and Grains of Paradise lend hints of orange and peppery spice, and the first sip reveals these flavors alongside a light wheat character. When poured, Nitro White Ale shows off a billowing white head and a pillowy body that softly cascades into bright gold. (5.5% ABV)

Nitro IPA is boldly bitter yet smooth. The brew has an initial cap of creaminess, which gives way to hop intensity gathered from Amarillo, Centennial, Galaxy, Polaris, Simcoe, and Zeus hops. The hop varieties lend resinous pine, citrus and floral notes to the amber-bodied brew. (7.5% ABV)

Nitro Coffee Stout is a jet black brew with a rich, robust character. Dark roasted malts create notes of bittersweet chocolate with hints of dark fruit. Sumatran Mandheling and Indian Monsoon Malabar coffee add a deep roast dimension to the brew. (5.8% ABV)

How does nitro work on tap and in cans?
When a nitro beer is poured on tap, it requires a specially-designed nitro faucet. These special faucets have internal plates or “sparklers” with small holes drilled in them, and when the beer is forced through the holes at high pressure, it produces tiny bubbles which create the trademark nitro cascade. The tight bubbles create a creamy, uniform, thick head on the beer. To produce the high pressure, nitro beer is forced out by a nitro gas blend, which is typically 75% nitrogen and 25% CO₂. Because the pour is so important, the brewers stress that nitro beers require a perfect marriage between brewer and bartender. The brewer perfects the recipe in order to gain the desired flavor profile, and the bartender must have the proper draft line and equipment in order to create the cascade and the best possible drinker experience.

In cans, a hollow, cylindrical plastic widget, which the brewers refer to as the nitrogenator, is used to replicate this distinctive nitro delivery. Once the can is popped open, the pressure from the nitro is so intense, the brewers recommend pouring immediately into a glass and pouring straight down the center of the glass for the best possible experience. The result is a mixture of the small bubbles and the liquid in the glass.

What does Samuel Adams founder and brewer Jim Koch have to say about the Nitro Project?
“We started experimenting with nitro beers in the mid 1990’s when we brewed a Boston Cream Ale and over the years, I’d estimate we brewed more than 50 beer styles and worked with 200 recipes to ultimately create these three unique beers. We quickly discovered that you can’t just put any beer on nitro. We needed to develop recipes where nitrogen was the unexpected fifth ingredient and brought out the desired flavor profile of the brew. For example, with the IPA, the lack of carbonation reduces the perceived bitterness by cutting the acidity (carbonation produces carbonic acid on the tongue, nitrogen doesn’t) so without the carbonation we really had to amp up the amount of hops we used. We’re excited for drinkers to finally get a chance to try our Nitro beers and experience the cascade – which is like a science experiment in a glass.”

Where can drinkers find the Sam Adams Nitro Project brews?
Nitro White Ale is available nationwide on draft. Nitro White Ale, Nitro IPA and Nitro Coffee Stout will be available in 4-packs of 15 oz. cans beginning in February for a suggested retail price of $8.99-$10.99 (all prices vary by market).

ABOUT THE BOSTON BEER COMPANY:
The Boston Beer Company began in 1984 with a generations-old family recipe that Founder and Brewer Jim Koch uncovered in his father’s attic. Inspired and unafraid to challenge conventional thinking about beer, Jim brought the recipe to life in his kitchen. Pleased with the results of his work, Jim decided to sample his beer with bars in Boston in the hopes that drinkers would appreciate the complex, full-flavored beer he brewed fresh in America. That beer was aptly named Samuel Adams Boston Lager, in recognition of one of our nation’s great founding fathers, a man of independent mind and spirit. Little did Jim know at the time, Samuel Adams Boston Lager would soon become a catalyst of the American craft beer revolution.

Today, The Boston Beer Company brews more than 60 styles of beer. It relentlessly pursues the development of new styles and the perfection of classic beers by searching the world for the finest ingredients. Using the traditional four vessel brewing process, the Company often takes extra steps like dry-hopping, barrel-aging and a secondary fermentation known as krausening. The Company has also pioneered another revolution, the ‘extreme beer’ movement, where it seeks to challenge drinker’s perceptions of what beer can be. The Boston Beer Company has been committed to elevating the image of American craft beer by entering festivals and competitions around the globe, and is one of world’s most awarded breweries at international beer competitions. As an independent company, brewing quality beer remains its primary focus. Although Samuel Adams beer is America’s leading craft beer, it accounts for only one percent of the U.S. beer market. The Boston Beer Company will continue its independently-minded quest to brew great beer and to advocate for the growth of craft beer across America. For more information, please visit www.samueladams.com.

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Shout Out to Stouts

Newport, OR – Rogue Ales & Spirits pays homage to National Stout Month by giving a shout out to some of its fan favorites. Shout Out To Stouts is a month-long celebration of Rogue’s World Class Stout Family. Together, Shakespeare Oatmeal Stout, Chocolate Stout, Mocha Porter and Double Chocolate Stout have been recognized with more than 240 national and international awards.

CHOCOLATE STOUT
• This year-round release gets a special makeover for Valentine’s Day with a custom red label
• Won the World’s Best Milk Stout in 2014 from the World Beer Awards

DOUBLE CHOCOLATE STOUT
• An evolution of Rogue Chocolate Stout–twice the ingredients, same amount of water
• A favorite of fans and critics alike with a RateBeer score of 100

SHAKESPEARE OATMEAL STOUT
• Rogue Brewmaster John Maier’s Beer of Choice if he was stranded on a desert island
• Honors Rogue’s original birthplace, Ashland, Oregon–home of the famous Shakespeare Festival

MOCHA PORTER
• Formerly known as “The New Porter,” in honor of Rogue’s home in Newport, Oregon
• Has won 56 lifetime awards

The entire stout family will be featured on tap and in bottles at all Rogue public houses and select retailers around the country. Find them near you using the Rogue Beer Finder. Join the shout out on Untappd to unlock the Shout Out To Stouts badge.
#ROGUESTOUTS


About Rogue Ales & Spirits

Rogue Ales & Spirits is an agri-fermenter founded in Oregon in 1988 as one of America’s first microbreweries. Rogue has won more than 1,700 awards for taste, quality and packaging and is available in all 50 states as well as 50 countries. Since 2008, Rogue has remained committed to saving the terroir of Oregon hops, barley, rye, wheat, honey, jalapeƱos, and pumpkins one acre at a time by growing its own.

Contact Anna for more information or to obtain digital photos: 2320 OSU Drive, Newport OR 97365
Ph: (503) 241-3800 / Fax: (503) 241-3780 / ANNAA@ROGUE.COM

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Hopworks Donates More Than $55,000 to Local Organizations & Announces 2016 Community Tap Partnerships

PORTLAND, OR – The beginning of 2016 marks the one year anniversary of the Community Tap program at Hopworks Urban Brewery (HUB). Through this program, HUB supports local organizations that they admire by donating 1% of pint sale proceeds to monthly partners.

“Community Tap may be relatively new to Hopworks, but it already feels like a strong and innovative addition to our charitable process, ” said Brandie Ettinger, Hopworks Co-Owner and Community Relations Director. “The program allows us to build intentional relationships with local organizations through focused giving and support. The HUB team also shares in the excitement because we connect with groups that we respect and recommend to our employee-led decision committee.”

Last year HUB exceeded its $12,000 goal by raising $12,275 in cash donations for fourteen Community Tap partners – twelve at the Powell brewpub and two at BikeBar. Additionally HUB employees contributed more than 100 volunteer hours, and 20 hours of experiential education with Community Tap partners.

In addition to Community Tap, HUB donated more than $45,000 in beer, gift cards, and merchandise to 200 organizations in 2015. Combined with Community Tap, the value of HUB’s charitable donations are more than $57,600.

In 2016 HUB increases its Community Tap goal to $16,000. BikeBar will adopt the same twelve monthly partners as the Powell brewpub. The 2016 organizations – selected by a committee of Hopworks employees – each have a strong emphasis on environmental stewardship and community education.

“We’re fortunate to be a beneficiary of this awesome program,” said Andy Meeks, development officer for The Freshwater Trust. “Portland has a deeply ingrained beer culture and a lot of people who care about protecting their natural resources. The Community Tap program brings these two things together in a thoughtful way that makes a real difference.”

2016 partners include:
Jan. | Urban Gleaners
Feb. | Bike Farm
Mar. | Freshwater Trust
Apr. | Trash For Peace
May | Bicycle Transportation Alliance
June | Gateway Green
July | Meals on Two Wheels
Aug. | Portland Youth Builders
Sept. | Portland Fruit Tree Project
Oct. | Backyard Habitat Program
Nov. | Columbia Springs
Dec. | Friends of the Outdoor School

About Hopworks Urban Brewery
Hopworks Urban Brewery strives to revolutionize and inspire the brewing industry with practices that drive quality, protect the environment and improve the community we live in. Utilizing organic malts and a combination of locally-sourced organic and Salmon Safe hops, the company’s 20-barrel brewery produces 16,000 barrels of beer a year for HUB’s two brewpubs and for distribution throughout the Northwest. Hopworks is a family-owned and operated business, the first Certified B Corporation brewery in the Pacific Northwest, a gold-level bike friendly business, and is recognized as one of Oregon’s Best Green Companies. Visit Hopworks online at HopworksBeer.com and follow us on Twitter, Facebook, and Instagram.

Eric Steen
Communications Specialist
Hopworks Urban Brewery
P – 503.893.1798
HopworksBeer.com
World-Class Beer, Sustainably

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Lone Tree Brewing Company and Sycamore Brewing Announce Super Bowl Wager

LONE TREE, CO — Lone Tree Brewing Company in Lone Tree, Colorado and Sycamore Brewing in Charlotte, North Carolina have made a friendly bet on Super Bowl 50.

The brewery in the losing state has to take photos of their staff drinking Coors Banquet while wearing Bronco colors or Panther colors.  The losing team will also donate an agreed upon amount to either the Colorado Horse Rescue or the Panther Rescue to honor the team mascots. Finally, the winning team will ship a case of beer to the losing team to drown their sorrows.

For more information about this wager, photos of the losing team, or any other information feel free to contact Sarah Haughey at sarah@radcraftbeer.com.

ABOUT LONE TREE BREWING COMPANY

Lone Tree Brewing Company is a European-style craft brewery and tasting room located in Lone Tree, Colorado near Park Meadows Mall. Opening Lone Tree Brewing Company in 2011 meant much more to its owners than just serving beer. To them the brewery is about creating a community atmosphere where people who share their excitement in the science, experimentation, and development of a handcrafted beer can feel right at home.

Lone Tree Brewing Company is located at 8200 Park Meadows Drive, Suite 8222. Visit the brewery online at lonetreebrewingco.com. Like the brewery on Facebook at http://ift.tt/1Ql5xIN, follow the brewery on Instagram @lonetreebrewingco, or tweet to the brewery on Twitter @lonetreebrewing.

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Get Your #GameDayLager

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Looking for the perfect game day beer? Look no further. Nothing can beat the full flavored taste of a Traditional Lager from Yuengling, so grab a #GameDayLager and settle in to watch your favorite team take the field! Whether it’s baseball, football, or even drone racing, America’s Oldest Brewery® has you covered.

Raise a pint of Yuengling as you scream for your team during the big game and unlock a brand new badge. Check-in to one (1) Yuengling Traditional Lager between January 31st and February 7th and you’ll get the “#GameDayLager” badge!

Find out more about America’s Oldest Brewery® at http://ift.tt/Vb43JU, and be sure to connect on Facebook, Twitter, and Instagram.



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Smitten by Bell’s


Get ready to be smitten by the earthy, rustic overtones and sharp citrus flavors of one of Bell’s oldest beer recipes. Smitten Golden Rye Ale, a Spring seasonal brewed with rye malt and Cascade hops, is the perfect way to welcome the impending end of Winter.

Welcome Spring and unlock a brand new badge. To get the “Bell’s Smitten Golden Rye”, check-in to at least one (1) Smitten Golden Rye from Bell’s during the month of February! Take a taste of history and receive a new badge - a perfect combo.

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



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Karl Strauss Celebrates Their 27th Anniversary With A Bourbon Barrel-Aged Double Chocolate Imperial Stout

San Diego, CA — January 28th, 2016        Karl Strauss Brewing Company is celebrating 27 years of brewing craft beer in San Diego since they revolutionized the city’s beer scene with their first brewery back in 1989. In keeping with their yearly tradition, they will honor the occasion with the release of another innovative barrel-aged beer to add to their esteemed Anniversary Series. This year’s edition is a Bourbon Barrel-Aged Double Chocolate Imperial Stout that features an abundance of darkly kilned malts and a decadent helping of cocoa nibs with rich layers of smooth toasted oak and warming bourbon.

Each year we brew a specialty beer and let it age in oak barrels for twelve months to be released on our anniversary. The Anniversary series represents some of our best and most rare beers; each brew is distinct and complex and varies greatly from the previous years. It’s our way of celebrating the occasion by doing what we do best…brewing great beer!” –Matt Rattner, President, Karl Strauss Brewing Company

They kick off the celebration with a marquee event called “Changing of the Barrels” held at their main brewery and Tasting Room in Pacific Beach. This annual event serves as the first chance to taste the specialty brew before its official release and gives friends and fans an opportunity to sample the next year’s anniversary brew before it spends the year aging in barrels.

This year’s event will take place on January 30th from 5pm – 8pm and will feature food pairings from MIHO Gastrotruck, live music from local jazz band Juicebox, and a killer lineup of small batch beers. The event sold out in record timing this year, but if you missed out on purchasing tickets you can find KARL’s 27th Anniversary Bourbon Barrel-Aged Double Chocolate Imperial Stout pouring in February at all Karl Strauss Brewpubs and select craft beer bars across California.

To learn more about Karl Strauss Brewing Company’s Barrel-Aged Anniversary series, visit www.karlstrauss.com.

About Karl Strauss Brewing Company

Karl Strauss Brewing Company has pioneered the San Diego beer scene since 1989 with innovative beer releases like Aurora Hoppyalis IPA, Mosaic Session Ale, Big Barrel IIPA, and Wreck Alley Imperial Stout. The brewery has won over 80 medals since 2009 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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Eco-Friendly Brewing - via AHA

Homebrewing is an excellent way for beer drinkers to help save our planet. Compared to commercial beer, homebrew conserves energy (transporting liquid-filled glass bottles burns lots of fossil fuels), and homebrewers use fewer raw materials for packaging because we reuse bottles and don’t have to pack them into brand new cardboard carriers and cases.

But despite the hobby’s comparatively small footprint, we can always do more. As we become more conscious of energy use in our daily lives, it’s only natural to try to reduce our environmental footprint. Fortunately, there are many other simple ways to brew more ecologically and economically by choosing the right equipment, techniques and ingredients.

Optimize Your Brewing Process

Eco-friendly brewing practices are usually efficient because you use fewer supplies and materials, which benefits both the wallet and the world. So first and foremost, make sure your homebrew tastes good. After you’ve put so much time and energy into your beer, it can feel extraordinarily wasteful and heartbreaking to have to dump it down the drain.

Avoid bad batches by following standard cleaning and sanitation practices, storing your ingredients properly and maintaining a suitable fermentation environment. And even if you think your beer is sewer-worthy, you might just be too self-critical. Offer it to a friend or two before you dump it. Who knows? They might like it.

Some beer is, however, truly not worth saving. If a batch is that unbearable, spread it over a flowerbed or the lawn rather than turn it over to the municipal water authority for cleaning—the nutrients in beer are good for plant growth.

eco-friendly brewing

Reduce Your Water Usage

Water is a priority in brewing because beer is about 95 percent water. It’s essential that the water you use is high quality, but it’s also important not to waste our primary brewing resource. As we deplete our water resources, brewing could become more expensive. Thus, our goal is to achieve zero waste, which means that all of the water used to make beer leaves the process as clean as it entered it.

Between cleaning, sanitation and losses to mashing and racking, it can take five to 10 gallons of water to produce one gallon of beer. But limiting water usage isn’t hard, and finding ways to reuse wastewater is easy.

For example, most of the water needed for brewing is used for cleaning and sanitation, not brewing beer. The water we use for cleaning doesn’t need to be the same quality as that we use in the beer itself. Because rainwater runoff in urban areas is a major environmental problem, a rainwater catchment system is a great way to reduce runoff and conserve water. Place a large, empty trash barrel under your downspout and let it fill with rainwater, let it sit for a couple of weeks to clarify, and then use it to clean your brewing equipment.

But don’t just pour that used cleaning water down the drain. Do your cleaning in the same barrel that you used to collect the water. When you’re done, you can use it to water your garden or lawn. If you use a wort chiller, keep the spent hot water and use it to clean your kettles, or direct the outflow into the washing machine for a load of laundry.

If you use ice to chill your wort, stop making a trip to the store to buy bags of ice. Fill some empty plastic water bottles with rainwater and store them in the freezer until you need them again. Fixing leaks and turning the tap off when you’re not using the water are obvious and easy water-saving practices for eco-friendly brewing, too.

Make Smart Use of Ingredients

Use local, fresh and organic raw materials whenever possible reduce transportation and storage costs, as well as toxic chemicals. And it doesn’t get more local than growing your own hops. Nurturing a home hop garden helps you reduce transportation and packaging costs and is a fun and rewarding activity to boot. Other ingredients like herbs, spices, fruits and vegetables are all easy to grow at home, or you can source then locally and organically.

eco-friendly brewing

Once your wort is safely in the fermenter, you can do something with the leftover ingredients. Brewing uses less than 10 percent of your grain, so take the remaining 90 percent and make spent grain flour or spent grain pizza dough. You can also use it as compost for your yard—spent grain qualifies as a brown contributor to the compost bin—and create nutrient-rich soil for growing your hops, spices, fruits and vegetables.

Likewise, culturing yeast at home can be easy and cheap. Plus, it reduces shipping and packaging and leaves a few more dollars in your wallet. You can save yourself a lot of time and eliminate some cleaning by racking or kegging on the same day you brew. Just pour fresh wort right on top of the healthy yeast cake that sits on the bottom of your primary fermenter.

Another tip for ingredients and other supplies is to buy in bulk. You’ll reduce the shipping and packaging costs that come with purchasing smaller quantities, and it’ll be much cheaper in the long run. Picking up large quantities reduces the number of trips to the homebrew store, too, saving you time, money and fuel.

Save on Energy

Whether you brew with gas or electricity, it takes a lot of heat to bring several gallons of water to a boil. Water is an unusually energy-dense liquid—it takes much more energy to raise its temperature than it does to heat other liquids like cooking oil. And once you finally get water to the boiling point, even more heat is needed to overcome the “latent hat of vaporization” and finally start boiling.

What determines the energy it takes to bring a batch of wort to boiling? The most important factor is the amount of water you boil. Brewing and boiling smaller batches helps reduce the amount of energy you use.

eco-friendly brewing

Equipment

The key with brewing equipment is to salvage used pieces and always consider durability. You can acquire many important pieces for free or for very cheap from people who no longer need them. For example, five- or six-gallon plastic buckets are in abundance at restaurants. Since restaurants have so many of them, you can usually find one or two that are clean and free of abrasions (a breeding ground for spoiling microbes).

Aluminum and stainless steel products, such as brew kettles, are safe, durable, long-lasting and ultimately recyclable. The disadvantage of aluminum and steel is the price tag, but don’t sacrifice quality for price: it could cost you in the end. Check the classifieds in homebrew magazines, websites (Craigslist is a great resource), and homebrew clubs.

Tips for Eco-Friendly Brewing

  • Brew smaller batches: Brew three-gallon batches instead of 10-gallon batches, or make two recipes from a six-gallon batch. This will reduce the energy you use on brew day.
  • Grown your own hops: Hops can be grown in almost any climate and can be ordered online, or they may be available at your local homebrew supply shop when in season. A mature, healthy bine will produce half a pound to two pounds of dried flowers per plant.
  • Use spent grain and reuse yeast: Wash and reuse yeast cakes for future batches. Spent grain can be used to make dog treats, cookies, brownies and bread. Spent grain and other organic materials used for homebrewing can also be composted.
  • Brew in groups: By brewing in a group, you use fewer materials while promoting community and the joy of homebrewing. A group brew is also a great way to learn techniques and tricks from other homebrewers. Find a homebrew club to brew with!
  • Recycle materials: Reuse bottles or switch to swing top bottles to reduce the waste of bottle caps. Learn to keg your homebrew and phase out bottles completely!
  • Transform would-be waste-water into a useful byproduct. For example, reuse effluent from the wort chiller to water the lawn (but let it cool down first!) or to clean your brewing equipment.
  • Clean consciously: Use biodegradable cleaning supplies available at your local homebrew supply shop and monitor how much water you use during cleanup. Your cleaning water can be reused to wash your dog, water your plants, do some laundry and even fill your toilet bowl.
  • Reduce what you take by only taking what you need. Use renewable resources that minimize impact to the environment and all of the life that inhabits it.

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Original Owner Bobby Gordash Gaines Ownership of Holy Mackerel Once Again

After about a 5 year hiatus Bobby Gordash is back once again at Holy Mackerel, now Holy Mackerel Small Batch Beers, after selling the business in 2011 to a Fort Lauderdale local, who eventually decided the business was not for him. “It happened so fast, I was shocked at first, but I am excited now and it feels like being back at home,” said Bobby.

Holy Mackerel was started by Bobby back in 2007 with their Special Golden Ale, after winning the Samuel Adams World Home Brew Competition in 1997. In the ten years between winning the competition and opening the brewery, Bobby began specializing in Belgian-style beers, with friends urging him to move from hobbyist to professional.

After opening the brewery, Bobby worked as a one-man operation while keeping his other job as a sales representative for a local craft beer distributor, Fresh Beer, which is now Brown Distributing. In 2011 he made the decision to sell the brewery and focus on some consulting and sales work with Florida Beer Company, and Hollywood Brewing Company.

We can certainly expect to see some changes with Bobby’s return to Holy Mackerel, he is coming back with a fresh pair of eyes that have seen the back end operations of the beer business in Florida when it comes to distribution and operations. Holy Mackerel Small Batch Beers will continue to be contract-brewed at Thomas Creek in South Carolina with the original three brands: Panic Attack, Special Golden Ale, and the occasional Mack in Black, a Belgian Imperial Stout.

On top of that Bobby is hoping to start working on another line soon that would include test batches and “fun stuff” he says. The new operation would also include a restaurant and nano-brewery and be located in West Broward county. This, as well as Holy Mackerel Small Batch Beers will be not affiliated with The Mack House in Broward moving forward, but still has many great beers on tap.

Make sure to stay posted on news with Bobby Gordash and Holy Mackerel Small Batch Beers by check back soon! Also, stop by Riverside Market South for “The Mack is Back” Holy Mackerel spotlight on Friday, January 29 at 6:00 PM. Check here for more details.

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To read more about Holy Mackerel check out this article by Broward Palm Beach New Times, and see their website here. Follow them on Facebook below:

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Thursday, January 28, 2016

Denny Conn Shares 10 Homebrew Tips - via AHA

“When you first start to homebrew, it seems like there are a million people telling you a million different things you HAVE to do to make good beer.” – Denny Conn, ychhops.com

Denny Conn, former American Homebrewers Association Governing Committee (AHA GC) member and renowned homebrewer, shared 10 tips with Yakima Chief – Hopunion to help lead homebrewers down the road to better beer.

Conn is well known for promoting the cheap and easy batch sparge method and is one half of the new Experimental Brewing podcast and book, along with AHA GC member Drew Beechum.

Read Conn’s 10 homebrewing tips over on ychhops.com.

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A Passion For: Hops

Epic Brewing’s Imperial IPA NOW features unique hops in each release

You’d have a hard time convincing anyone at Epic Brewing that “more” is a bad thing in a beer; more flavor, more hops, more variety, we want it all and more. Our Imperial IPA is the perfect example of how much we can pile into a beer. We start with as much malt as our system can handle and add several hop additions during the boil, then pack in even more flavor using whole leaf hops during a hop back. After fermentation we rest the beer on dry hops to infuse it with a huge hop aroma. If there’s a way to add more hops, we’ve done it but why stop there?

New for 2016 Imperial IPA will feature different hops in each release. The first release, #50 “Tropical” features two hops from New Zealand, Motueka and Waimea. Waimea is a heavy hitter, perfect for big IPAs with a distinct aroma of tangelo and citrus. Motueka is delicate in comparison but just as unique, featuring notes of lemon, lime, and passion fruit. We paired the two with Mosaic, a complex and well-rounded variety that combines tropical fruit flavors with more traditional herbal, and pine characteristics. It’s the backbone that lets Motueka and Waimea shine.

Like all of the beers in our Elevated and Exponential Series each release is individually numbered. We publish the hop profile, pack date, and other recipe information on our website at so you can see exactly why the beer your drinking is so special.

The next release of Imperial IPA will feature Simcoe, and its daughter Mosaic along with Amarillo a variety discovered and produced exclusively by Vigil Gamache Farms in Washington State. We plan on offering several unique release a year and will make announcements on our website and social media so you can enjoy the hops as fresh as possible.

To look up current and previous releases visit: http://epicbrewing.com

Follow us on Instagram, twitter, and facebook for new releases.

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Double Mountain and Chefs Week PDX ‘Come Together’ For Collaboration Beer

Hood River, OR—January 27th, 2016Double Mountain Brewery & Taproom teamed up with the Portland, Oregon based annual culinary event series Chefs Week PDX to collaborate on a specially crafted beer, Come Together Pale Ale. Double Mountain’s Brewmaster/Owner Matt Swihart teamed up with Portland chefs Doug Adams (Imperial), Adam Sappington (The Country Cat) and Rick Gencarelli (Lardo) and created The Beatles inspired Pale Ale with the intention to be paired with the menagerie of menus being featured throughout the week’s events. This limited release is a crisp well balanced pale ale that is available on tap and in bottles at the Double Mountain Taproom located in the heart of downtown Hood River, OR. Come Together will be available at select locations in the Portland, OR area the first week of February to coincide with Chefs Week PDX events.

“I couldn’t decide what was more fun, working with these great chefs, or formulating a Pale Steam beer at the iconic Sandy Hut dive bar. Nice work gents! I’ll buy the next round.” Brewmaster/Owner Matt Swihart

Come Together
Pale Ale
6.5% ABV, 50 BU

Description: For Chef’s Week PDX we wanted to create something special. We wanted to brew something that would be perfect to pair with a menagerie of menus and keep things coming together nicely. We chose to ferment a Czech Pilsner strain at ale temperature, creating a pale ale with citrus and pine grove aromas, and a crisp, clean balance. It’s polite, complimentary, provides witty anecdotes, and even helps with the dishes. Guaranteed to groove up slowly, so you can do as you please.

Double Mountain Chefs Week PDX Event:
Double Mountain Dinner at The Country Cat Dinnerhouse & Bar
Location: 7937 SE Stark Street, Portland, OR 97215
Price: $65 per person
Reservation: Call 971-303-1841

On Tap at Chefs Week PDX Events:
The Imperial, 410 SW Broadway, Portland, OR 97205
Bit House Saloon, 727 SE Grand Ave, Portland, OR 97214
Renata, 626 SE Main St, Portland, OR 97214
Departure, 525 SW Morrison St, Portland, OR 97204
The Commons Brewery, 630 SE Belmont St, Portland, OR 97214

About Double Mountain Brewery and Taproom: Double Mountain Brewery and Taproom was established in 2007 in the heart of downtown Hood River, OR. Founders Matt Swihart and Charlie Devereux opened the brewery with a clear mission: make great beer for craft beer fans. Double Mountain Brewery’s unique location lends to not only using pure and clean glacial water for their beers, but they also take advantage of regionally grown hops. Double Mountain Brewery and Taproom’s unfiltered and long-aged beers deliver maximum flavor and character. They can be found on tap and in bottles throughout the Pacific Northwest and Southern California. Learn more at http://ift.tt/1gheNL9

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Rahr & Sons Brewing Co. to release two seasonal favorite beers

January 27, 2016 — Fort Worth, Texas — Rahr & Sons Brewing Co. is proud to release two of its seasonal favorite beers this month. Both brews — Snowmageddon, an Imperial Oatmeal Stout, and Iron Thistle, a Strong Scotch-Style Ale — have won multiple national and international awards in recent years.
Snowmageddon will be released in stores and on tap around Dallas-Fort Worth. The beer is an annual tribute to Rahr & Sons’ fellow craft beer lovers who supported the brewery during the rebuilding process after snow and ice collapsed part of the roof in early 2010.
A continual fan favorite, Snowmageddon is a rich, bold beer that has semi-sweet chocolate flavors with a creamy body and semi-dry finish. It won gold medals in both the 2015 Beverage Tasting Institute and the 2014 World Beer Championships. Last year, it was named one of the 10 best “snow” beers by Huffington Post. Rahr & Sons will also release a limited amount of Snowmageddon aged in bourbon barrels in March.
Iron Thistle will be in stores and on tap around Dallas-Fort Worth. As Rahr & Sons’ first National Grand Champion at the United States Beer Tasting Championship in 2009, Iron Thistle has a bold taste dominated by a smooth, sweet maltiness and caramel flavors. It also won gold medals in the San Diego International Beer Competition and Beverage Tasting Institute in 2015, as well as a silver medal at the 2012 Great American Beer Festival.
Craft beer lovers can search for Snowmageddon and Iron Thistle in their area at http://ift.tt/1NDVsED. For more information, please visit rahrbrewing.com and http://ift.tt/1SerOxV.
ABOUT RAHR & SONS BREWING COMPANY
Fritz and Erin Rahr started the craft beer movement in North Texas, as they founded Rahr & Sons Brewing Co. in the fall of 2004. In more than a decade, Rahr & Sons has exponentially grown its brewing capacity from 2,000 barrels a year to 20,000 barrels a year.
The craft brewery has won more than 60 nationally-recognized awards, including: two Gold Medals at the 2015 Great American Beer Festival for The Regulator and Oktoberfest; a Gold Medal and four Silver Medals at the 2015 Los Angeles International Beer Competition; a Bronze Medal at the 2014 Great American Beer Festival for The Regulator; a Bronze Medal at the 2014 World Beer Cup for Stormcloud IPA; several Gold, Silver and Bronze Medals at the 2014 Denver International Beer Competition; a Silver Medal at the 2012 Great American Beer Festival; and a National Grand Champion Award at the 2009 United States Beer Tasting Championship for Iron Thistle.
Rahr & Sons has been featured in local and national media, including being named in the top 4 of the 20 best craft breweries in America by Time Out, as well as the Best Brewery/Distillery by Fort Worth, Texas Magazine for two years in a row. For more information, please visit rahrbrewing.com and http://ift.tt/1SerOxV.

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Short’s Brewing Co. announces out of state distribution

Elk Rapids, Mich. – Short’s Brewing Company of Bellaire, MI announces plans to distribute its beer and Starcut Ciders outside of Michigan. The brewery, which was founded in 2004 by Joe Short, has distributed only to the state of Michigan since opening its production facility in 2009.

Joe Short said the decision to move away from the company’s Michigan only sales philosophy was not an easy one. He feels a responsibility to make decisions that help the company continue to excel at providing for their staff, investing in their community, and pushing the boundaries of creativity in their craft.

In 2015, Short’s increased their distribution in Michigan by 24.2%. With the Michigan craft beer scene thriving and shelf space getting tighter, Short’s decided to implement a plan that would allow for sustained growth amidst the increasingly crowded market. Short’s has never sold to any outside investors or other breweries, and remains independent.

Joe Short stated, “My role is to ensure that we continue to thrive as a business and take care of our staff. Over the past couple of years, we have built a dream team of staff and infrastructure needed to produce our hand-crafted beer on a scale that ensures a constant supply to the state of Michigan. We currently have both the capacity and the personnel to sell more beer and cider than just the Michigan market, without compromising the quality of service to our home state.”

Short’s is excited for the opportunity to provide beer lovers throughout the country with the experience of Short’s Brew, connecting them with northern Michigan. Former Michigan residents and travelers alike have long awaited the opportunity to enjoy one of their favorite Michigan brews year-round.

Out of state distribution will begin February 5th.

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Introducing 3 Citrus Peel Out from Southern Tier Brewing

Lakewood, NY – Southern Tier Brewing Co. announced today that beginning April 2016 it will add 3 Citrus Peel Out into its seasonal lineup.

3 Citrus Peel Out is an Imperial Wheat Ale brewed with blood orange juice, tangerine and grapefruit peels. 3 Citrus Peel Out is the newest in the company’s seasonal Imperial Series. It features an 8.5% ABV, a grain bill consisting of 35% wheat, CTZ & Mosaic hops and a walloping amount of citrus. Over four and a half pounds of tangerine & grapefruit peel per barrel accompany tropical flavors from Mosaic hops and an added boost of blood orange juice during fermentation. This refreshing brew sits around 30 IBU and its nice citrus pith complements the bitterness. Residual sweetness helps accentuate the fruity character and masks the 8.5% ABV well.

Southern Tier founder, Phin DeMink notes; “We encourage craft beer connoisseurs and folks new to craft to enjoy it straight up or served on the rocks with soda & wedge of fresh fruit. We’ve loved it with simple syrup & a shot of our favorite spirit. No matter how you serve it, 3 Citrus Peel Out is the summer refresher you’re looking for.”

 

For general and press inquiries, please email info@southerntierbrewing.com.

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Introducing Jester King 2015 Autumnal Dichotomous

At Jester King, all of our beers reflect the conditions of their production: where and when they were brewed and fermented. The ingredients we use for brewing—Hill Country well water, locally malted grains, and native yeast and bacteria for fermentation—all evoke a sense of place. However, we also like to think that our beers evoke a sense of time. Most seasonal beers on the market are brewed to be consumed in a particular season. Our mixed culture fermentations, however, work at their own pace, taking several months to attenuate and develop complex flavor profiles, and don’t lend themselves to precise release dates. Instead, we like to make beers that, when finished, remind us of the moment they’re brewed and the conditions of their fermentation.
Our 2015 Autumnal Dichotomous, the seventh in our Dichotomous series, reflects the flavors of autumn. Every beer in this series uses local seasonal ingredients to create a sensory portrait of the season in which it’s brewed. 2015 Autumnal Dichotomous is brewed with Texas Satsuma mandarins and cinnamon, using a simple malt bill to evoke the flavors and aromas of autumn baking.
Autumnal Dichotomous was brewed in September of 2015 with Hill Country well water, two-row malt, Munich malt, malted wheat, rolled oats, and hops. In late November, the beer was recirculated through cinnamon sticks and Satsuma zest and juice, and refermented for another two weeks. It was packaged on December 7th and 8th. Autumnal Dichotomous is unfiltered, unpasteurized, and 100% naturally conditioned. It is 6.8% alcohol by volume, 28 IBU, 4.22 pH at the time of packaging, and has a finishing gravity of 1.002.
2015 Autumnal Dichotomous will be released when our tasting room opens at 4pm on Friday, January 29. It will be available by the glass, as well as to go in 750ml bottles ($12/bottle, no limits). Approximately 8,000 bottles are available, and we anticipate the beer seeing limited distribution in Texas. The label art was created by our very own Josh Cockrell.

 

 

 

 

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Throwback Brewery

The mission of Throwback Brewery in North Hampton, N.H., is to emulate pre-Prohibition brewers, who crafted beer meant to be enjoyed by their local community. At Throwback, this nod to craft beer’s historic roots melds with a vibrant, modern truth: craft beer creates sustainable communities with a considerable economic power to do good.

The brewery has quickly expanded from a small nano-brewery into an expansive operation at a historic farmhouse dating back to the 1860s.

“Hobbs Farm went up for auction three years ago,” explained Nicole Carrier, co-founder and general manager. “We were competing against developers who wanted to tear down the original Victorian farmhouse and build on the remaining 12 acres. We had tremendous support from the neighbors and the town. We were the high bidder and have been able to maintain the property as a true community asset.”

Sit outside in good weather and you’ll be joined by chickens, and have great views of the farm’s offerings, including a hop field. Move inside and you will be treated to a spacious, yet cozy taproom with fine dining. Outstanding food perfectly complements the delicious beers Head Brewer and Co-Founder Annette Lee has on tap any given day. The beers are a wonderful mix of year-round and seasonal beers that do Throwback’s mission proud.

Throwback Beer Garden

All of the beers at Throwback have wonderfully complex flavors–there is nothing thin about this sipping experience. Standouts included the Dippity Do Brown Ale, Donkey-Hote Double IPA and Maple-Kissed Wheat Porter. These were joined by seasonals Spicy Bohemian-Jalapeno Pilsner and Gourdgeous Pumpkin Ale. Clever is the word that comes to mind in sampling at Throwback Brewery.

“Annette and I have been homebrewing together since 2000, said Carrier. “I love the recipe aspect of brewing and she loves the science.’

Hobbs Farm Terroir

The two founders are dedicated to an idea of Terroir (which translates to “a sense of place”), which was first introduced by wine producers. Carrier said between 65 to 99 percent of the ingredients for their beer are obtained within 200 miles of the brewery (percentage depends upon the beer). The plan is for some of their supply to be grown on the property, including eventually up to two acres of hops and five acres of fruits and vegetables for both the kitchen and beer.

“We’re pretty lucky that craft beer continues to become more and more popular every year,” said Carrier in explaining their huge community support.

Local Support

Throwback is one of two craft breweries in the adjoining towns of Hampton and North Hampton. Nearby Smuttynose Brewing also bought a local, historic farm for its new location, and it just so happens that Lee interned at the original Smuttynose brewery in Portsmouth. The two breweries are building a strong craft beer tourism market in the New Hampshire town, which has discovered that a rising craft beer tide floats all economic boats.

“I really like having them (Smuttynose Brewing) close,” Carrier added. “We each send visitors to the other’s brewery.”

Throwback’s event calendar is packed with beer releases and dinners, Patriots watch parties, book club, cribbage nights and more.

“Our customers are so supportive,” Carrie said. “It’s like hanging out at home with your friends.”

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Beer & Cupcake Pairing Event @ Fiction Beer Company

On February 14th, Fiction Beer Company and Park Hill’s own Cake Crumbs present a beer and cupcake pairing event!  Cake Crumbs specializes in astoundingly flavorful cakes and cupcakes in a plethora of flavor combinations.  Fiction Beer Company has a knack for developing flavorful, complex, and interesting beers.  For one day only these two culinary teams combine their talents to bring a pairing event like no other.  Guest will have a choice of eight beers which will be paired with cupcakes using complimentary flavors.  So whether you are celebrating Valentine’s Day or Single’s Awareness day, be sure to head to Fiction Beer Company to celebrate beer and cupcakes!

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Fiction Beer Releases – Malice and Darkness

Fiction Beer Company continues to strive for new and interesting flavors with their Adventure and Fantasy Series beers.  Just released, Malice and Darkness, is their take on a Russian Imperial Stout inspired by Sergei Lukyanenko’s Night Watch.  Bold, distinct, full bodied, smooth, chocolaty and roasty; Malice and Darkness sets a new standard in Colorado for a Russian Imperial Stout.  A style made by few but loved by many.  The Fiction Beer interpretation weighs in at a clean 14% ABV with no perceivable alcohol heat.  An opaque black beer, dark as night, with a rich brown head made of very tight and tiny bubbles.   The sight of the beer gives way to a deep roasty aroma full of coffee and chocolate depth.  The first sip is full, decedent, and balanced by 99 IBU’s.   What follows next is a craving for your next sip so you may taste the many subtle complexities. The beer style was originally made for Russian Royalty and you will know why once you have your taste!

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Hops Used to Save Honey Bees

We all know that hops are a major component of craft beer, but it turns out they have another important function—saving the world’s honey bee population! Researchers have discovered that the beta acids of Humulus lupulus can be used to repel plant pests, including the varroa mite, which is a main contributor to the colony collapse disorder (CCD) that has been destroying the bee population in recent years.

After extensive experimentation and testing of various methods, the proper level of HBAs (hop beta acids) was determined that would effectively destroy the mites while keeping the bee colony safe. Scientists extract the HBA from the cones of hop plants, apply it to cardboard or plastic strips, and then insert the strips into colony hives. Bees walk on these strips, picking up the HBAs, and then transfer it through bee-to-bee contact. The mites on these bees are then successfully killed and fall off. While the HBA method does not completely decimate the varroa mite population, it at least keeps the mite levels below dangerous levels.

Next time you enjoy your favorite American IPA, raise your glass to the bees—and the scientists who turned to hops to rescue the bee population.


Heather Galanty is the current Craft Beer Program Intern at the Brewers Association. A recent transplant to Colorado from Detroit, she is enjoying exploring the local craft beer scene and learning as much as she can while at the Brewers Association. Her other interests include travel, reading, crocheting and outdoor adventuring—add craft beer to the mix, and she’s happy.

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Wednesday, January 27, 2016

Payette Brewing to Begin Distribution in Seattle

Payette Brewing to Begin Distribution in Seattle

Boise, ID – Payette Brewing is adding Seattle to its distribution footprint beginning mid-February with Rustler IPA, North Fork Lager, and Rodeo Rye Pale (Spring Seasonal). Payette was the first Idaho brewery to can beer and it excited to bring their products in draft and canned form to more consumers in the Northwest with The Odom Corporation.

Founder Mike Francis’s brewery dreams first started in Seattle. The UW alum and former Boeing engineer has grown his post-it note brewery into Idaho’s largest brewery after moving back to Idaho and launching distribution into Seattle is a huge milestone for Payette.

“I brewed my first batch of homebrew in my Ravenna apartment almost 10 years ago. My time living in Seattle and experiencing the amazing craft beer scene inspired me to attend brewing school and want to open a brewery. Being able to share Payette beer throughout Seattle is something I’ve been looking forward to since the day I moved back to Boise.” says Francis.

A couple months shy of their fifth anniversary, Payette Brewing is available in five northwest states and looking to expand to additional markets upon completion of its second production facility in Boise, ID. Payette’s River Street brewery is expected to be up and running early April with an initial production capacity of 40,000 barrels annually.

Founded in Boise, ID by Mike Francis in 2010, Payette Brewing Company produces four year round beers; Rustler IPA, Payette Pale, Mutton Buster Brown and North Fork Lager as well as seasonal releases and single batch specials in the “Ales of No Return” series. Payette Brewing Co. wanted to be able to take beer wherever adventure took them so in June 2012, Payette Pale and Mutton Buster Brown were the first Idaho beers to be available in cans. Visit http://ift.tt/1kebvzx for more information.

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Hi-Wire Brewing to Specialize in Both Sour Beer and Craft Lagers

Hi-Wire Brewing Announces Specialty Brewery is Going Sour

 

Asheville, NC (January 25, 2016) — Hi-Wire’s South Slope Specialty Brewery is currently transitioning from brewing a wide variety of one-time-release ales and lagers to brewing exclusively sour and wild beers. Although this shift will not change Hi-Wire’s core lineup of beers, it will make the company one of the nation’s only breweries to have a specialty program that revolves around both craft lagers and sour beers.

Few other breweries in the country focus on both craft lagers and sour beers because of the amount of time both take to produce, anywhere from eight weeks for specialty lagers up to eighteen months for barrel-aged sour beers. Despite the time and money required to fulfill this commitment Hi-Wire is dedicated to creating the highest quality of both of these historic styles of beer.

The souring of the brewery will be lead by two brewers Luke Holgate, Hi-Wire’s Head Brewer, and Jonathan Parks, Hi-Wire’s Head Specialty Brewer. Both men are dedicated to quality and craft and are excited to launch Hi-Wire into the world of sour and wild beer.

“The specialty brewery allows us to be more nimble and create beers more spontaneously than the production brewery,” said Holgate. “We have the flexibility to innovate, to become a brewery doing something different. And, we can’t think of anything gutsier as a brewery than to specialize in both craft lagers and sour beers.”

In the last two weeks, Hi-Wire moved several 30barrel tanks from its South Slope Brewery to their Big Top location to provide more space for barrel storage at their budding wild-beer brewery.  Although, no formal plans are in place for the first release of specialty sour beer, Hi-Wire Brewing is confident the first beers from this new program will come out this summer.

“Sour beers need time to age and perfect,” said Holgate. “We want to let the barrels and the ‘bugs’ do their jobs fully, before we release a beer. As we continually taste our barrel-aging sour beers, as soon as we come across barrels that are just how we want them, we will bottle and condition them until we are absolutely sure they are ready for the public. We have always been committed to quality at the brewery and our sour program will be no exception.”

Hi-Wire expects a fresh shipment of barrels to arrive in the coming weeks along with some additional equipment necessary for the project.

For more information about the changes happening at Hi-Wire Brewing, check out http://ift.tt/1DV04ah or on facebook at http://ift.tt/1nPDn1z

 

About Hi-Wire Brewing

Located in Asheville, NC, Hi-Wire Brewing is known for producing approachable and balanced ales and lagers, most notably Hi-Wire Lager, Prime Time Session Pale Ale, Bed of Nails Brown, and Hi-Pitch IPA. They have two locations in Asheville; the 27,000 square foot Big Top Production Facility and Taproom located a half-mile from the Biltmore Estate and the South Slope Specialty Brewery and Taproom located in the South Slope region of downtown. Hi-Wire was awarded the most medals at the 2014 NC Brewer’s Cup and was named Best New North Carolina Brewery of 2013 by RateBeer. Their award-winning beers can be found on draft and in bottles across North Carolina, South Carolina and Tennessee. To learn more about the company, visit http://ift.tt/1DV04ah

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Iron Horse Brewery’s Dream for Craft Beer

Craft beer can do many things, but would you believe me if I told you that it teaches us to enjoy life and enjoy each other more? It’s true. So many of us connect with old friends and meet new friends over craft beer that we hardly notice it anymore. Not only is craft beer a social lubricant, it also acts as a bonding agent—helping us to understand each other on deeper levels. Please tell me how you’re going to do that with an appletini?!?

That’s why I wanted to share a blog post from Iron Horse Brewery’s Connie Morgan on one of the world’s most divisive realities, the issue of race in society: “I Have a Dream for Craft Beer”. As an African American woman in the brewing industry, Morgan takes a look at statistics within Iron Horses’s own fan base as well as craft beer as a whole and asks why there’s not a bigger minority presence in the industry.

“It’s not just Iron Horse Brewery with a predominantly Caucasian fan base, a lack of color is an issue with virtually every craft brewer in America, writes Morgan. “White people make up roughly 60% of the population but they drink 80% of the craft beer according to a Nielsen study commissioned by the Brewers Association. I’ve read other studies that claim the craft beer audience is 90% white. We know black people like to drink beer though, about 13% of the U.S. population identify as black and black people make up about 11% of the domestic beer market.”

I don’t dispute the numbers, or the perception that craft beer is skewed to one race. Morgan suggest a cultural disconnect may be a reason: “Although I have no hard evidence of this, I have a hunch that many black people view craft breweries just like they do Seinfeld or tents; things white people are oddly obsessed with and any blatant interest in them would label you as an “Oreo” or “white washed.”

As the infatuation with craft beer spreads across the world, I believe that other nationalities, races and classes have become more interested in craft beer. But the question remains, how does craft continue to grow without making those who feel left out not feel like they are demographic to be marketed to?

No matter the reasoning or hurdles involved, I think as craft beer fans we, in particular, can have an understanding and appreciation of diversity. We all benefit from the diversity and the ability to share our ideas, views and dreams over a craft beer.

Read Morgan’s entire post entitled: “I Have a Dream for Craft Beer” and many other posts from Iron Horse Brewery on their blog.

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Blackberry Farm Brewery Releases Noble Cuvee Dry Hop Saison

In keeping with the spirit of traditional Old-World Farmhouse Ales, we have crafted a golden, dry-hopped Saison featuring German Select, Tettnanger, East Kent Golding hops. This beer’s floor-malted pilsner grain bill and classic Belgian Saison yeast create a pleasantly light and balanced beer, accentuated by subtle earth and spice notes from the Noble dry hop addition.  Extended bottle conditioning before release creates a light effervescent carbonation and a thick, creamy head when poured.

6.3% ABV. Available in 750ml bottles.

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Heavy Seas Announces The Partner Ships Series’ First Collaboration Beer – A Red IPA with Maine Beer Company

BALTIMORE, MD — Heavy Seas Beer is excited to announce the Partner Ships Series in 2016. This collaboration series will feature beers brewed with Maine Beer Company, Troegs Independent Brewing, Terrapin Beer Company, and Stone Brewing Company. Born on friendship, creativity, and a boundless sense of adventure, the Partner Ships Series celebrates the spirit of American craft beer today.

The first beer in the series, releasing in late February 2016, will be a collaboration with Maine Brewing Company from Freeport, Maine. This beer will be a well-balanced Red IPA at 7.25% ABV, featuring American hops and citrus and pine flavors. Waves of orange blossom, grapefruit, and lemon flavors set sail atop a subtle toasted malt character. This collaborative brew offers an impressive hop forward characteristic over a burnished malt backbone.

Heavy Seas Brewing Team Leader, Christopher Schultz, and Brewers, Courtney Lacey and Megan Schwarz, will be joined by Maine Brewing Company Co-Owner and Co-Founder, Dan Kleban, on Thursday, January 28th to brew the beer at the Heavy Seas brewery.

Style: Red IPA

ABV: 7.25%

IBU: 42

Hops: Warrior, Simcoe, Amarillo, Cascade, Hallertau Blanc

Malts: 2-row, Caramalt 80, Chocolate, Vienna

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Outer Light Brewing Announces Inaugural Barrel Aged Release Today

Liberation Propagation Imperial Stout.
Sons of Liberty Whiskey Barrels.
Organic Cocao Nibs.
Ashlawn Farms Coffee.

Do we have your attention?

We could write up some flowery description of our first barrel aged beer. We could go into detail about the complex blend of flavors that resulted from a long slumber in oak, or point out the beauty of subtlety so rarely found in a beer of this style. But not right now. We have one thing to say about this addition to the Shoreline Series:

It’s Barry White smooth.

Join us in the OLBC taproom for the release of Barrel Aged Liberation Propagation and the re-release of our stellar Liberation Propagation. Growler fills of Barrel Aged Liberation Propagation will be available for a very limited time.

ABV: 9.5%
IBU: 25
SRM: 80
Malt: 2 Row, Flaked Oats, Crystal-60, Chocolate, Roasted Barley, Black Patent, Blackprinz
Hops: Perle

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About Outer Light Brewing Company: Founders Tom Drejer and Matt Ferrucci are inspired by life’s simple pleasures: A fleeting moment in early spring as you sit on your surfboard, waiting for the perfect set to roll in.  A perfect summer afternoon, watching the powdery white clouds contrast a bright blue sky.  A crisp autumn evening shared with family and friends around a crackling campfire.  Or the quiet solitude of a powder run, lips smacking for the hearty stout that lies at the end.  Outer Light Brewing Company captures the experience of those moments in a bottle, glass or growler.

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What Would Ben Franklin Drink? - via AHA

Since the Pilgrims landed on Plymouth Rock, brewing beer has been an integral component of American culture. In fact, Plymouth Rock was the “chosen” location simply because there was no beer left on the ships to appease the weary travelers. Everyday life without beer was out of the question, and brew houses were quickly built to quench the thirst of a future nation.

Fast forward a decade to the mid-late 18th century when one of America’s most notable forefathers, Benjamin Franklin, was in the height of his influential career. Remembered for his role in drafting the Declaration of Independence and dedication to the abolition movement, amongst countless other achievements, Franklin was also known to quaff the finest colonial ales.

Colonial Ales

The beers brewed by America’s forefathers were conceived and created similarly to those made by homebrewers and commercial brewers today. Recipes and styles were largely influenced by available local ingredients, ingredient prices and of course by the tastes of those swilling the ales.

During Franklin’s era some malt and hops were grown domestically, though the yield and quality of harvests were unreliable at best. Because of this, malt and hops were still imported from Europe, making the ingredients very expensive and causing brewers to think beyond the traditional beer recipes of Europe.

Local adjuncts were utilized for more fermentable sugars to supplement the less-than-desirable American malt and the expensive imported grains. Molasses, a very popular sweetener in colonial times, and corn were both common sources of sugar in beer making. Additional local ingredients such as pumpkin, spruce and imported spices were utilized to create more complex, flavorful beers.

But What Did Ben Drink?

Based on brewing and agricultural trends from the 18th century, along with some careful speculation, Tony Simmons of Pagosa Brewing Co. (Pagosa Springs, Colo.) developed a recipe deemed the most likely to be the choice ale of Franklin by a panel of experts at the 2005 Great American Beer Festival(R).

Simmons notes that Franklin was said to enjoy “strong, harvest-time ale,” but not so strong that he couldn’t carry on an intellectual conversation after having a few pints. Furthermore, popular styles of the time, such as porter and lager, were discounted because they were not prevalent in the colonies at this point. Based on this assessment, Simmons deduced Franklin’s style of choice to be similar to a medium-strength old ale of today, but it doesn’t end there.

Old ale is typically balanced towards malty-sweet, but there can also be prominent hop characteristics. In Franklin’s time, this was likely not the case. “I believe due to high cost of imported hops and the documented hop shortages in Colonial America, the hopping rates would have been appreciably less than that of old ale and more comparable to a strong Scotch ale,” said Simmons.

Poor Richard’s Ale Recipe

Tony Simmons’ colonial recipe, Poor Richard’s Ale, was brewed by 100 breweries across 35 states to celebrate Franklin’s 300th birthday on January 17, 2006. Poor Richard’s Ale was also the 2006 Big Brew recipe, with more than 3,000 homebrewers participating in making a batch of the colonial ale.

Simmons offers this description of the original recipe:

“Poor Richard’s Ale has a complex aroma with a pleasant malty, corny, and slightly nutty character, enhanced by a slight molasses-spiced undertone that adds an almost fine tobacco-like quality. The flaked corn will lighten the body and provide a nice counterbalance to malt flavors. Hop bitterness and flavor are designed to be medium-low. The molasses will add an additional level of spiciness/bitterness that will compensate for the lower IBU level (providing an impression of more bitterness than a typical Strong Scotch Ale.)”

All-Grain Ingredients for 5 U.S. gallons

  • 6.75 lb | Maris Otter
  • 2.75 lb | Flaked Corn
  • 1.75 lb | Biscuit
  • 1.0 lb | Special Roast
  • 2.0 oz | Black Patent
  • 4.0 oz | Dark Molasses
  • 0.5 oz | Kent Golding, 5% AA (60 minutes)
  • 0.75 oz | Kent Golding, 5% AA (45 minutes)
  • 0.5 oz | Kent Golding, 5% AA (30 minutes)
  • Yeast | English (WLP002 or WY1968) or Scottish (WLP028 or WY1728)

Directions

Mash at 154°F for 45 minutes or until complete conversion. Boil 90 minutes, following the hop additions as noted. Add the dark molasses at 15 minutes to the end of the boil. Cool the wort to 68°F and transfer to a fermenter. Take a gravity reading and then pitch the yeast and aerate well. Carbonate to a level similar to an old ale or strong Scotch ale (1.9 – 2.2 volumes of CO2).

Brewing Up a Revolution

In 2013, the AHA staff gathered to whip up an extract version of the recipe to serve at Club Night during the National Homebrewers Conference in Franklin’s old stomping ground, Philadelphia!

Because the recipe includes Biscuit malt, which the team wanted to include, the recipe requires a mini-mash of sorts. The grains, less the Maris Otter and flaked corn, were steeped in 154°F water for 45 minutes and sparged with 170°F water. Five and a half pounds of light liquid malt extract were substituted for the entire Maris Otter portion of the grist, one and a half pounds of corn sugar substituted for the flaked corn, and Safale S-04 substituted for the recommended yeast—all ingredients that were on hand. For the extract and all-grain recipes used in Big Brew 2006, visit the AHA’s Homebrewopedia!

The final gravity weighed in at 1.064, a bit lower than the intended 1.068, likely due to the lax “mini-mash,” but Tony Simmons notes that an original gravity in the range of 1.060 and 1.086 will produce a colonial ale akin to what Franklin may have enjoyed. The sample tasted very sweet, with prominent molasses characteristics. Some noted a burnt marshmallow characteristic. Let’s hope we did old Ben some justice!

Sources: Pagosa Brewing Co.; BenFranklin300.org

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Lucky Envelope Brewing Celebrates Chinese New Year with Inaugural Bottle Release

Seattle, WA – Lucky Envelope Brewing, whose founders are of Chinese descent, will celebrate the Lunar New Year next month with its first-ever bottle offering, the “Year of the Monkey Ale”.

The award-winning Seattle brewery, which opened its tasting room in the Ballard neighborhood last spring, will also decorate its location with traditional adornments and provide educational materials about the annual holiday celebrated by hundreds of millions, worldwide.

“Being Chinese-American and new local business owners, we felt the New Year would be the perfect time to celebrate our first-ever beer bottling” said Barry Chan, co-founder and Brewmaster. “The ‘Year of the Monkey Ale’ promises to be a unique, Asian-flavored take on the traditional porter.”

Chan and his business partner, Raymond Kwan, both of Seattle, are of Chinese descent. The pair founded Lucky Envelope in 2014 after working for years in engineering and finance, respectively, across the nation.

Lucky Envelope takes its name from the Chinese tradition – tied closely with New Year celebrations – of elders bestowing often red-and-gold envelopes to loved ones as a gesture of luck and goodwill.

Kwan said Lucky Envelope plans to sell the “Year of the Monkey Ale” on draft and in bottles from the tasting room. The “spiced, robust porter” will be infused with vanilla and Asian spices and available from Thursday, February 4th through Sunday, February 7th. The Chinese Lunar New Year falls this year on Monday, February 8th.

“Barry is constantly innovating and crafting stellar beers,” said Kwan. “Given our backgrounds and growing business, we want to celebrate with our fans and wish everyone best of luck this year!”

Lucky Envelope is a family-friendly craft brewery headquartered in the Ballard neighborhood of Seattle. The brewery has garnered accolades since its May 2015 opening, including earning a Bronze medal at the prestigious 2015 Great American Beer Festival® (GABF) competition and being included in BeerAdvocate Magazine’s “Class of 2015 – 33 of the Best New Breweries”.

For press inquiries, contact co-founder and Director of Operations Raymond Kwan at (206) 289-0425.

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Epic Brewing Expands Distribution to Massachusetts

Salt Lake City, UT, January 26nd – Epic Brewing is pleased to announce its expansion into the Massachusetts market which marks the twentieth state nationally. Distribution will be handled by Atlantic Importing and Distributing Co. and will cover the entire state. “Atlantic is the premier craft-focused distributor in Massachusetts with a longstanding history of commitment to service,” explains National Sales Manager, Darin McGregor.

To introduce Epic Brewing a series of tap take-overs and tasting events have been scheduled with craft-centric retailers. National Sales manager Darin McGregor and Co-Founder, Dave Cole will be in attendance.

Wednesday, Feb. 3rd – Sunset Grill and Tap, Allston, MA – Epic Launch Party @ 6pm
Pouring:  Escape to Colorado IPA, Lil Brainless Raspberries, Hop Syndrome, Hopulent IPA on Nitro, Brainless on Peaches, Big Bad Baptist Imperial Stout, Sour Apple Saison, Tart N Juicy Sour IPA, Elder Brett & Imperial IPA #50 with New Zealand hops

Thursday, Feb. 4th – Meadhall , Cambridge, MA – The Official Extreme Beer Fest Kickoff Party @ 6pm
Pouring: Smoked and Oaked Belgian Strong Ale & Imperial IPA #50 with New Zealand hops

Thursday, Feb. 4th – Bukowski’s, Cambridge, MA – The Epic EBF After Party @ 8pm
Pouring: Escape to Colorado IPA, Lil’ Brainless Raspberries, Big Bad Baptist, Son of a Baptist on Nitro, Brainless on Peaches, Tart n’ Juicy Sour IPA, & Pomme Baril Apple Brandy Ale

Friday, Feb. 5th – Lower Depths, Boston, MA – Post Extreme Beer Fest Party @ 10 pm
Pouring: Hop Syndrome Lager, Sour Apple Saison, Tart n’ Juicy Sour IPA, Elder Brett, Son of a Baptist on Nitro, Smoked and Oaked, Pomme Brail Apple Brandy Ale, Sour Brainless on Peaches, & Imperial IPA #50 with New Zealand hops

The initial brand launch will include nearly half of Epic portfolio and focus on the popular barrel-aged beers including its highly rated Big Bad Baptist Imperial Stout and their unique Belgian-Style fruit beers. “We are excited to be able to offer the depth of Epic’s core specialty releases as well as their expanding sour offerings,” says Mino Soghomonian, General Sales Manager for Atlantic.

Epic Brewing Company, LLC was opened in May of 2010 in Salt Lake City and expanded to Colorado in 2013. Epic is known for its passion for style and currently offers over 40 distinctly different bees. Epic is distributed in the following states: Arizona, California, Colorado, Idaho, Indiana, Kansas, Michigan, Minnesota, Montana, North Carolina, New Jersey, Nevada, Ohio, Oregon, Texas, Utah, Virginia & Washington D.C., Wisconsin, Wyoming.

National Sales Manager – Darin McGregor, Darin@epicbrewing.com
Communications Director – Matthew Allred, Matthew@epibrewing.com

For more information on Epic Brewing Company visit: www.epicbrewing.com

For more information on Atlantic Importing and Distributing Co. visit: http://ift.tt/1Qs2xN8

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Tuesday, January 26, 2016

Boulevardia Announces Ticket Packages for 2016 Festival

Tickets for all experiences go on sale next month

January 26, 2016 – Kansas City – Organizers of Boulevardia, the three-day Kansas City urban street festival coming back for its third rendition this summer, are bringing back many highly sought-after exclusive experiences throughout Father’s Day weekend. Ticket packages outlined below will go on sale Wednesday, February 24th at 10 a.m. The options outlined below include a general admission entry to the festival in addition to the features listed.

General Admission: $15 per single-day pass to the festival grounds (Friday 5 to 11 p.m., Saturday 11 a.m. to 11 p.m., or Sunday 11 a.m. to 5 p.m.). Children 12 and under are free.

The Buzz / Sporting Kansas City VIP Ticket: $65 single-day pass (Friday 5 to 11 p.m., or Saturday 11 a.m. to 11 p.m.). Includes general admission to the festival, three beer tickets, private space on the 12th Street Bridge with prime viewing of the festival stages, exclusive performances, VIP giveaways, complimentary water, a private bar and restroom. Must be 21 or older.

Father’s Day Beer and BBQ Brunch: $65 Sunday pass. Includes general admission to the festival, a BBQ-inspired brunch on the Historic 12th Street Bridge from 11 a.m. to 2 p.m. featuring delicious food from Jack Stack BBQ and other local vendors as well as unlimited beverages (including beer!). Ages three and up must purchase a ticket for admission.

Ride to Boulevardia: $40 – $50 for 15, 32, or 62-mile ride on Saturday morning (price depends on length & early-bird pricing through March 30th). Includes participation in the fully-supported cycling ride for all skill levels starting and ending at the Boulevardia grounds, a Ride to Boulevardia t-shirt and swag bag, secure bike parking, Saturday general admission to Boulevardia, a food and beer voucher to use inside Boulevardia for the post-ride party.

Taps & Tastes General Admission Ticket: $75 Saturday pass. Includes general admission to the festival, entry to Taps & Tastes from 6 to 9 p.m. where principals and brewmasters from more than 45 national and international craft breweries will pour selections from their lineup alongside several Kansas City culinary stars who will serve savory bites to enjoy. Tickets include unlimited beer and food sampling, yard games and music along with a keepsake glass. Must be 21 or older.

Taps & Tastes VIP Ticket: $100 Saturday pass. Includes everything listed for a Taps & Tastes General Admission Ticket plus early entrance to Taps & Tastes at 5 p.m. Must be 21 or older.

Ultimate VIP Weekender Pass: $1,000 all weekend pass. Includes general admission for two people to all three days of the festival, two BUZZ / Sporting Kansas City VIP tickets for both Friday and Saturday, two VIP Taps & Tastes tickets, two passes to the Father’s Day Beer & BBQ Brunch, exclusive Boulevardia credentials, a commemorative poster and two nights hotel accommodations (Friday, June 17 and Saturday, June 18). Must be 21 or older.

Kansas City Marriott Downtown Hotel Package: $169 per night (plus applicable taxes/fees), complimentary round-trip hotel shuttle service, two GA single-day admission passes and all Marriott Rewards members will receive complimentary in-room wireless Internet access.

There are ample general admission tickets available for all three individual days of Boulevardia. Other packages featured above are limited in quantity and are expected to sell out shortly after they are put on sale. The festival’s creators are currently securing commitments from craft brewers from throughout the country for its Taps and Tastes event as well as for special tappings throughout the entire Boulevardia grounds which will be announced in early February. They are also working on the music lineup that will include local, regional and national acts. More details and a full entertainment schedule will be revealed in the coming months. For additional details about the tickets above, visit Boulevardia’s website: boulevardia.com.

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

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3rd Sign Brewery expands to the Greater Milwaukee Market

3rd Sign Brewery Expands to the Greater Milwaukee Market

Waunakee, WI – Jan. 25, 2016 – 3rd Sign Brewery is pleased to announce the launch of its beers to the Milwaukee and Kenosha/Racine markets. As one of the newest beer brands in Wisconsin, 3rd Sign Brewery will be available this week at select restaurants, bars, and retailers in Southeast Wisconsin, in both four-packs and draft. 3rd Sign partnered with Beer Capitol Distributing Co. for the greater Milwaukee market and CJW Inc. for downstate WI. 3rd Sign hopes to introduce more customers to the idea of Dually // Brewed, where it chooses one style of beer and showcases dual interpretations of that style.

“We’re excited to offer Milwaukee’s discerning craft beer drinkers a new & interesting take on classic beer styles via our concept of duality. We look forward to sharing our new craft beer concept with you. Cheers!” -Isaac Showaki, 3rd Sign Brewery founder.

3rd Sign Brewery was born from the idea that everything in life exists on a spectrum, and that interesting dualities emerge from many different facets. 3rd Sign’s motto is “Dually // Brewed,” and takes its name from Gemini, the third sign of the Zodiac. Showcasing the dual nature of this constellation through different interpretations of the same style of beer. For example, the core brands consist of six beers, in three sets of twins.

Available now:

Madagascar Vanilla Mild Ale & Sumatra Coffee Mild Ale – Our take on the English Dark Mild. Sumatra (4.5% ABV) features a cold pressed coffee sourced from the Lintong region of Sumatra and roasted for us exclusively by JBC Coffee Roasters offering hints of sweet tobacco and freshly roasted coffee beans. Madagascar (4.5% ABV) features a touch of Lactose sugar and Vanilla to give hints of graham cracker and rich cream without crossing over to sweet.

Forest IPA & Jungle IPA – Forest (7% ABV) is a classic American IPA featuring piney and resinous hops and a solid malt backbone. On the other side spectrum lies Jungle (6.5% ABV), bursting with citrus and tropical aromatics while remaining clean and dry.

And coming soon in February 2016:

Castor Dry-Hopped Wheat Ale & Pollux Soursop Witbier – With Castor (4.5% ABV) we take a crisp American wheat beer and add boatloads of hops to blast you in the nose with notes of pineapple and bubblegum. Castor’s twin, Pollux (4.5% ABV), is a Belgian-style witbier spiced with lime peel and Vietnamese coriander. We then add a tart and pulpy fruit called soursop, which adds a silky, sweet citrus note that will take you to another dimension.

 

For Valentine’s Day in very limited quantities:

 

Beatrice Chocolate Cherry Porter and Abandon All Hope Coconut Spiced Porter – Our tribute to love and love lost. Beatrice (7% ABV) features classic flavors of dark sweet cherries and chocolate that combine to create a rich and decadent drinking experience, like amour in a glass. Abandon All Hope (7% ABV) is Cupid’s missed arrow, a robust Porter brewed with toasted coconut and a touch of Pasilla pepper. The balanced flavors of sweetness & spice linger on the palate like the fading memory of love lost.

At 3rd Sign we are out to celebrate differences in flavor, aroma, appearance and mouthfeel.  We love the science and art of brewing, fascinated with the effects that even the subtlest differences in ingredients and brewing techniques can have on the final product. With our distinctive approach, our aim is to delight our customers with nuance and innovation.
The 3rd Sign name embodies the creativity, complexity and curiosity of the craft beer movement. Each style of beer has many faces, and we invite you to explore them all with us, two at a time.

3rd Sign can be had right at the source at the Octopi Brewing taproom, located:

1131 Uniek Drive
Waunakee, WI 53597
Taproom hours:
Tue. – Fri.: 4:00 pm – 10:00 pm (Happy Hour 4:00 pm – 6:00 pm)

Sat.: 2:00 pm – 10:00 pm

Sun.: 12:00 pm – 7:00 pm

Closed Monday

 

About Beer Capitol Distributing Co.:

 

About Beer Capitol Distributing Co.: Beer Capitol Distributing is Wisconsin’s largest beer distribution and wholesaling business headquartered in Sussex, Wis. The company sells and delivers quality malt beverage products to 4,000 responsible, licensed retailers in Milwaukee, Ozaukee, Washington and Waukesha counties. The company represents nearly 1,000 beer brands crafted by the finest brewers worldwide. Breweries and brands associated with Beer Capitol include MillerCoors’ Miller Lite and Coors Light, Lakefront Brewery, Pabst Brewing Co., Three Floyds Brewing Co., and Heineken USA.

 

About CJW Inc.:

 

CJW Inc. is an established beer distributor since 1952, serving Kenosha, Racine and Walworth Counties. Its main office and warehouse is located in Racine. C.J.W., Inc. is part of the Madrigrano family of distributing companies that also include W.O.W Distributing and Beer Capitol Distributing Company together servicing Waukesha, Ozaukee, Washington and Dodge Kenosha, Racine and Walworth Counties selling: Miller, Coors, Pabst, Crown Imports, Heineken and a full complement of non-alcoholic beverages
Media Contact:
Adam Vavrick, Director of Sales & Marketing, adam@octopibrewing.com, 608-620-4705

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