Kicking off it’s 6th year in style, San Antonio Beer Week is back and ready to bring their beer loving community together to celebrate! From the Kick Off Party on April 2nd to the Closing Ceremonies on April 10th, SABW will be filled with a number of great events including beer dinners, pub crawls, tap takeovers, educational seminars, and special releases - like the SABW collaboration beer that will be available through out the week!
Join in the festivities by checking in to any craft beer within the San Antonio / New Braunfels area (50 mile radius of San Antonio) during SABW (4/2 - 4/10) and you can unlock this year’s “San Antonio Beer Week (2015)” badge.
Life in New Orleans is all about going with the flow, but just because you’re taking it easy doesn’t mean your beer has to. Packed with big hop flavor, but easygoing like a spring day, Big Easy IPA from Abita is brewed with lemon peels and dry hopped with Cascade, Amarillo, Centennial and Simcoe for a hoppy aroma of citrus, fruit and pine. An easy drinking session beer, Big Easy IPA is perfect for steamy nights, parades or a day on the river with your friends!
Kick back and enjoy with this perfect easy drinker and unlock a brand new badge! Check-in to at least one (1) Big Easy IPA between April 1st and May 1st and the “Abita Big Easy IPA” badge is all yours!
Owners of Country Boy Brewing were joined by state and federal officials in Georgetown, Ky. for the groundbreaking of their new production facility and taproom. Georgetown Mayor Tom Prather, State Representative Chuck Tackett, State Senator Majority Leader Damon Thayer, Kentucky Commissioner of Agriculture Ryan Quarles and U.S. Congressman Andy Barr were in attendance for the ceremony. The new 23,000 square […]
This dual-stage temperature controller is perfect for managing temperatures of your kegerator, fermentation chamber or keezer. It allows for a hot and a cool trigger to be individually controlled, so you could have your fermentation refrigerator hooked up to the cold trigger and a heat source to the hot trigger. If the temperature falls below the target value, the heating device will be turned on, and vice versa.
Note: this project deals with electrical current and DIY’ers should pursue the build at their own discretion. Read through the directions entirely to have a full understanding of the build before diving in. If you are unsure of your abilities, consult with someone well versed in electrical wiring.
The Build
Materials
Shop around for the best deals. I managed to get everything listed below for under $45. For this project, you’ll need to following materials:
STC-1000 Digital temperature controller with sensor (110v): This can be purchased from Amazon.com for around $18. Find a friend with Amazon Prime for free shipping!
Project box: This will house the components and wiring of the project. I purchased a large, plastic project box from Radio Shack for $10, but any container that can safely hold electrical components will work.
Power Outlet: One three-pronged, dual wall outlet. Don’t forget the wall plate!
8+ feet grounded power Cord: A three-pronged power cord is needed to supply power and provide the wires needed for the project. If you have an old extension cord, chop it up for this project. If not, I recommend purchasing a cord from a hardware store that comes with bare wires on one end. You will end up cutting out segments of this cord to strip to use the internal wires for this project, so make sure you get a long enough cable.
Wire connectors: These are plastic, cone-shaped devices used to safely join wires together.
Electrical tape: Tape is needed in conjunction with wire connectors to join wires.
Tools
The following tools will make for the quickest and easiest build, though all are not necessarily required. Try borrowing from friends and family to keep the cost down!
Screwdrivers: You will likely need a few different sized screwdrivers, including one fairly small flat-head for manipulating the STC-1000 inputs, and a philips head for the outlet connects.
Wire strippers: Wire strippers will take a lot of work out of the harvesting of wires. If you don’t have a pair, carefully use scissors to remove plastic covering from wires.
Needle-nose pliers: These are used to break the tab on one side of the wall outlet.
Voltage meter or multimeter: This is a tool used to safely test wall outlets. Not necessary, but highly recommended.
Dremel: The project box needs to have slots cut to hold the STC-1000 and outlet. A dremel fitted with a cutting bit will make a quick job of the process. If you don’t have a dremel, an X-Acto knife can be used. Be sure to buy a few blades, since they will likely break or dull during the process.
Preparation
Before jumping into the construction, take time to do some prep that will help speed up the overall process.
Unpackage the project box, STC-1000 and wall outlet. Place the STC-1000 and power outlet where you want them on the box and trace with a pencil. Cut along the outline with the dremel. It may take a few rounds to get the fit just right. Test to make sure the STC-1000 (remove the orange tabs, they will be used later) and wall outlet fit snuggly into the holes cut in the project box. You will also want to cut a hole for the power cable and temperature probe to run out, and the location will depend on how you plan to mount the temperature controller. I cut mine at the bottom side of the project box so the wires would be aiming down when the temperature controller is mounted to the wall.
Prepare the wires. For this build you will need eight 5-inch pieces of wire. Cut off a piece of the power cord and strip to reveal the internal wires. To keep things from getting too confusing, plan to cut three pieces of black wire, four pieces of white wire and one piece of green wire. The green wire is used for grounding and is not supposed to be used for anything other than the ground, so we recommend you do not use these for any of the hardwiring besides tying the outlet’s ground to the power cord’s ground. On either end of the wire segments, strip a half-inch of the insulation to reveal the inner wires.
Break the bridge on one side of the power outlet to allow separate control of heating and cooling. If looking at the outlet from the front, this would be on the right side with only two screws, not the side with three screws. To break the tab, take a pair of pliers, grab the tab connecting the metal pieces beneath each screw, and bend back and forth until it snaps. It takes a bit of force.
Wiring
Follow the directions below carefully and reference the wiring diagram. If you have never wired anything before, seek a friend experienced in working with electrical current. It is also important to point out the the wiring process must be done as if the box is already constructed. If you do the entire wiring of the components outside the box, you wont be able to run the cords. The directions are intended to make this as little as an inconvenience as possible.
In the 1, 5 and 7 slots of the STC-1000, secure a piece of black wire.
In the 2, 6 and 9 slots of the STC-1000, secure a piece of white wire. Somehow mark the wire going into slot 6 as “hot” and the wire going into slot 9 as “cold”. This will prevent confusion later on.
In the 3 and 4 slots of the STC-1000, secure the temperature probe, which comes with the STC-1000.
Slide the STC-1000 into the project box until secure.
IMPORTANT: All wires that will be connected to the power outlet should be run through the back of the hole for the outlet, but don’t mount the outlet at this point since you will need access to the screws on the side.
Take all the black wires coming from the STC-1000 and the black wire coming from the power cord and twist the exposed wires together and cap with a wire connector. Use electrical tape to wrap the wire connector securely.
Take the white wire coming from slot 2 and secure to the power outlet at the top screw on the side in which the tab WASN’T broken. This will be the side that has three screws. (Remember to run these wires through the hole that the outlet will be mounted).
Take the white wire coming from slot 6 that you labeled “hot” and connect to the outlet at the top screw of the side with the broken bridge. This is the side that only has two screws. This means the top outlet will control whatever device you will use for heating.
Take the white wire coming from slot 9 that you labeled “cool” and connect to the outlet at the bottom screw of the side with the broken bridge. This is the side that only has two screws. This means the bottom outlet will control whatever device you use for cooling.
Connect a piece of white wire to the middle screw of the side of the outlet with three screws. Using a wire connector and electrical tape, connect this wire with the white wire coming from the power cord.
Connect a green piece of wire to the bottom screw of the side of the outlet with three screws. Using a wire connector and electrical tape, connecting this wire with the green wire coming from the power cord.
Final Touches
You are almost ready to test your DIY temperature controller!
With the STC-1000 in place, slide the orange clips back onto the STC-1000 to hold it securely to the project box.
Mount the wall outlet to the project box with screws. It may be easiest to start the holes with a drill.
Run the power cord and temperature probe through the hole you cut for this purpose. I recommend using a piece of electrical tape to secure the power cord and probe to the inside of the project box so if they get pulled on by accident, it won’t directly pull on the connections to the STC-1000.
Place the back cover on the project box and screw closed.
You can also add some sort of device to the back of the project box to mount it where you please. For now, I put magnets on mine and it hangs on the side of my keezer.
Testing
Before putting the temperature controller to work, take a moment to test that the device is working and triggering the outlets appropriately. For this, you will need the voltage reader mentioned under the tools above.
Plug the completed temperature controller into the wall. The STC-1000 should power on immediately and show the current temperature the probe is picking up.
Hold the up arrow on the STC-1000 to see what the current temperature is set at.
On the left side of the STC-1000 you will see the labels “Cool” and “Heat”. When a red dot appears next to one or the other, this means the corresponding outlet should be issuing power (remember the directions above wired the cold trigger to the bottom and the hot to the top). Let’s assume there is a red dot next to heat.
Take the voltage reader and test the top outlet. If the light comes on the voltage reader, all is good.
Next, change the temperature so that the cool function will be triggered. To do this, hold the “S” button until “F1” shows up, then release. Then, while holding the “S” button, use the down arrows to set the temperature below the current ambient temperature. Once you’ve found a temperature you want, push the power button to accept. Now there should be a red dot next to the “Cool” label.
Again, use the voltage reader and test the bottom outlet. If the light comes on the voltage reader, everything is working!
If the STC-1000 doesn’t power on, or the voltage reader doesn’t light up when testing the appropriate outlet, open up the project box and make sure the wiring is correct and all the wire connectors are effective.
How to Use
Using this temperature controller is fairly easy. The overarching functionality is that a cooling device will be triggered when temperatures exceed the target value and a heating device will be triggered when temperatures drop below the target value.
We will walk through a few of the basics, but the download (pdf) the full STC-1000 manual for more complete instructions.
On/off: When the temperature controller is plugged in, it will automatically power on. The number displayed is the current ambient temperature in Celsius being read by the temperature probe. To shut off, hold the power button until the display turns black.
Checking parameters: To see what the ambient temperature the controller is currently set to maintain, push the up arrow. Push the down arrow to see the “Difference Value”, explained below.
Editing parameters: The STC-1000 has four programmable parameters, explained below. To access these, hold the “S” button until “F1” appears in the display and then release the button. Use the up/down arrows to cycle through F1, F2, F3 and F4. To edit one of the parameters, cycle to the menu item in question, hold the “S” button and use the up/down arrows to change the value. Once the value you want is selected, push the power button to save.
Parameters Explained:
F1 – temperature set value: This is the temperature that the controller is set to maintain.
F2 – difference set value: This value determines the degree of allowable variation in Celsius before the controller kicks in. For example, if the F1 is set at 20°C with a F2 value of 0.3°C, the controller won’t kick in until the temperature raises to 20.3°C or drops to 19.7°C.
F3 – compressor delay time: This value is in minutes and determines how long the controller will wait before kicking in when the temperature exceeds the difference set value.
F4 – temperature calibration value: This can be used to calibrate the controller when inaccuracies occur.
What happens when two great breweries come together with a coffee roaster to create custom blends? You end up with some amazing beer - or in this case, two amazing beers. Upland Brewery, Revolution Brewery, and Dark Matter Coffee have come together to produce Revved Up Coffee Brown and Revved Up Coffee Blonde, each with it’s own unique twist. The Coffee Brown features toasty hints of baker’s chocolate and the Coffee Blonde is a creamy, light colored ale that packs a punch of roasted flavor.
Enjoy this great collaboration by trying both Revved Up brews. Check-in to one (1) Revolution Revved Up Coffee Brown AND one (1) Upland Revved Up Coffee Blonde during the month of April and you will unlock the all new “Revved Up” badge!
American Craft Beer Exports Top $116 Million Small and Independent American Brewers Thrive Abroad Boulder, CO • March 29, 2016—The Brewers Association (BA)—the not-for-profit trade group representing small and independent craft brewers—today … More
Small and Independent American Brewers Thrive Abroad Boulder, CO • March 29, 2016—The Brewers Association (BA)—the not-for-profit trade group representing small and independent craft brewers—today reported export growth data for the American craft beer industry in 2015. Supported by the BA’s Export Development Program (EDP), craft beer export volume increased by 16.3 percent in 2015, now […]
A single case or keg of beer passes through so many hands on its way from a brewery’s packaging line to the consumer’s glass: the delivery vehicle en route to the distributor, the distributor warehouse and loading dock, the local delivery vehicle, the retailer, and even the consumer’s refrigerator or closet. At every handoff, there’s the […]
The purpose of this document is to provide a helpful, consistent guideline for Brewers Association (BA) brewery members to use when developing safety programs and policies for their breweries that comply with OSHA standards.
The Brewers Association (BA) has released a new resource developed by the safety subcommittee. Best Management Practice for Surviving an OSHA Inspection provides helpful information for understanding the process of an on-site inspection by the Occupational Safety and Health Administration (OSHA), or an OSHA-Approved State Plan. The guidelines are designed to lead breweries toward developing […]
To brew the Pickelhaube Märzen, mash in for a protein rest at 122°F (50°C) for 20 minutes. Pull your first decoction of about 9 quarts (9 L) and boil for 15 minutes. Add back to main mash and equalize at 150°F (66°C). Hold at that temperature for 60 minutes. Apply heat or boiling water to mash out at 168°F (76°C) for 10 minutes.
Sparge, boil 90 minutes, and add hops at stated intervals.
Chill and oxygenate when wort temperature falls below 80°F (27°C). Pitch a strong starter of yeast at 48°F (9°C).
Fermentation temperature may be allowed to rise to 50°F (10°C). As fermentation slows, bring to 55°F (13°C) and hold three days for a diacetyl rest.
When the gravity reaches 1.012 (3°P), crash to lager temperatures (35°F or 2°C) and lager the beer for two to three months or until Oktoberfest.
What’s your current position at your brewery, and how did you get started in the craft brewing industry? I am currently the head brewer [at Kannah Creek Brewing Co.] at our 12th St. location in Grand Junction, Colo. I started out packaging at Mother’s Brewing Company in Springfield, Mo. After leading the packaging operations for […]
Goose Island is making the trek across two continents and they’re digging into their stash giving you access to some of the hardest beers to check-in on Untappd. This is your chance to meet the Goose brewers and educators, and to try some new beers!
To unlock the Migration Week Badge, simply check-in any Goose Island beer in the following cities during the designated months:
March 28th - April 28th: Greenville, SC • Columbia, SC • Omaha, NE • Savannah, GA • Oklahoma City, OK • San Diego, CA
April 28th - May 28th: Spokane, WA • Portland, ME • Raleigh, NC • Vancouver, BC • Oakland, CA
May 28th - June 28th: Kansas City, MO • Long Island, NY • Grand Rapids, MI • Monterrey, MX • Albany, NY
June 28th - July 28th: Montreal, QC • Hoboken, NJ • Madison, WI • New Haven, CT
July 28th - August 28th: New Haven, CT • Newport,RI • Indianapolis, IN • Toronto, ON • Burlington, VT • Mexico City, MX • Eugene, OR
August 28th - September 28th: Austin, TX • Des Moines, IA, Richmond, VA
September 28th - October 28th: Richmond, VA • Pittsburgh, PA • Jacksonville, FL • Guadalajara, MX • Cincinnati, OH
October 28th - November 28th: Flagstaff, AZ • Asheville, NC
For a full schedule of events, you can click here. You can also follow the Migration on Facebook, Twitter, and Instagram throughout the year.
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Beginning March 28th, Malmö Beer Week kicks off in the city of Malmö, Sweden, bringing together local taverns, breweries, and importers with a series of great beer events. Organized by Sällskapet Malte, a nonprofit organization charged with spreading the local beer culture through beer tastings and pub crawls, Malmö Beer Week will surely spread awareness of great beer in the region.
In partnership with Malmö Beer Week, we’re happy to bring you the “Malmö Beer Week (2016)” badge! Check-in to any beer within 5 miles of the city of Malmö and it’s yours.
Translation:
Med början den 28 mars drar Malmö Beer Week igång. Veckan för samman lokala krogar, bryggerier och importörer i en rad fantastiska ölevenemang som samordnas av Sällskapet Malte, en ideell förening med målet att sprida lokal ölkultur genom bl.a. provningar och pubrundor. Malmö Beer Week kommer garanterat att sprida medvetenhet om hur bra öl som är tillgänglig i området.
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Good Manufacturing Practices for Craft Brewers are now available from the Brewers Association (BA). The BA quality subcommittee developed this document to help craft brewers comply with U.S. Food and Drug Administration (FDA) regulations. Under the Food Safety Modernization Act (FSMA), craft brewers are subject to inspection by the FDA and are required to have […]
Good Manufacturing Practices for Craft Brewers are now available from the Brewers Association (BA). The BA quality subcommittee developed this document to help craft brewers comply with U.S. Food and Drug Administration (FDA) regulations. Under the Food Safety Modernization Act (FSMA), craft brewers are subject to inspection by the FDA and are required to have Good […]
Saying beer is their passion may be an understatement for Yard House. Each location houses as much as 4,000 gallons of beer, making up a menu of more than 100 draft offerings, including both classics and unique new favorites. Kept at an ideal 36-38 degrees, they’re ready and waiting for you to enjoy. Yard House restaurants can be found across the nation, so there’s sure to be one nearby!
Every year the Yard House team of dedicated beer connoisseurs spends months carefully curating what is to be the NEW Yard House Beer menu. This year’s list is a perfect combination of popular, seasonal, local, and unique beers. To unlock the Yard House “Cheers to New Beers” badge, simply check-in to at least three (3) beers from the NEW beer offering at any Yard House location March 28th - June 5th! Be sure to add the Yard House you’re at as your location for your check-in to count!
To find a Yard House near you and learn more about their beer and food offerings, head over to yardhouse.com and follow along on Twitter, Facebook, and Instagram.
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In this Power Hour, industry experts will explain the “what” and “why” of Good Manufacturing Practices (GMPs) as well as debut a new “how to” set of checklists and best practices. These resources will assist brewers of all sizes in implementing these critical—yet easy-to-understand and easy-to-execute—standards. This in turn affords confidence that their facility is […]
The 2015 craft brewing growth numbers were released today. Since I know that a lot of Brewers Association brewery (and brewery-in-planning) members rely on these numbers to benchmark performance, apply for loans and a variety of other statistical purposes, I wanted to write a short post breaking down how we compile these numbers and why […]
Brewers Association Releases Annual Growth Figures for American Craft Brewers Boulder, CO • March 22, 2016—The Brewers Association (BA), the trade association representing small and independent1 American craft brewers, today released 2015 data on U.S. craft brewing2 growth. With more breweries than ever before, small and independent craft brewers now represent 12 percent market share […]
Barrel of Monks Brewing out of Boca Raton will be making its way to Orlando this month with Brown Distributing. They will be focusing on their core lineup which consists of:
Also, Barrel of Monks will be turning one this weekend and will be celebrating with a You Only Turn One Once party at the brewery. The event is free to the public, however you can purchase an upgraded spot here, which will get you unlimited pours and access to some very limited beers. You can check out the tap list and more info here.
To read more about Barrel of Monks, check out their website here.
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BEST DAMN Brewing Co. is on a mission to bring you the BEST DAMN thing you’ve had all day! We’re bringing you a series of badges to celebrate this spirit starting this month with BEST DAMN Root Beer.
To unlock these badges:
BEST DAMN Root Beer Badge – Check in one (1) BEST DAMN Root Beer between 3/21/16 – 6/21/16
BEST DAMN Cherry Cola Badge – Check in one (1) BEST DAMN Cherry Cola between 4/21/16 – 7/21/16
BEST DAMN Apple Ale Badge – Check in one (1) BEST DAMN Apple Ale between 5/21/16 – 8/21/16
For more information about BEST DAMN Brewing, you can find them online at BESTDAMN.com. Also, be sure to keep in touch with them on Facebook, Twitter, and Instagram for the latest!
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What’s your current position at your brewery, and how did you get started in the craft brewing industry? I’m the owner of Great Life Brewing Company [in Kingston, N.Y.]. Like many craft brewery owners, I staff each and every position in our little startup—except doing graphics work, because my five-year-old granddaughter is better at it […]
The headquarters of the Craft Beer Revolution are feeling mighty crowded these days. Brewers Association chief economist Bart Watson said in September that nearly two breweries open each day in the United States. The amazing growth of the craft brewing industry hit yet another milestone in December when we reached 4,144 operating breweries in the country, topping the historic high of 4,131 breweries in 1873.
“This is a remarkable achievement, and it’s just the beginning,” said Watson. “Beer has always been a hallmark of this country, and it is even more apparent today as America’s beer culture continues to expand.”
This is great news for beer drinkers, but tough love for hopeful brewers. As craft beer competition continues to intensify, breweries are looking to differentiate themselves from their crafty colleagues to ensure their success. How does one stand out from the crowd? Many established breweries have found success in expanding their brands beyond beer, while new, up-and-coming brewers are often turning to extreme specialization.
Brewery Differentiation: The Brand Beyond Beer
It’s logical to look for advice from those who have already succeeded in craft beer: larger craft breweries like Sam Adams, Brooklyn Brewery, Oskar Blues and Dogfish Head. A rundown of their business plans reveals a common denominator: All have expanded their brand into something that goes beyond selling beer to consumers.
Both Sam Adams and Brooklyn Brewery have created community partnerships in the form of Brewing the American Dream and Brooklyn Mash, respectively. Both make strong attempts to engage the brewing community, both locally and nationally, whether it’s offering advice to startups or donating beer for fundraisers.
Brooklyn Brewery founder Steve Hindy said that Brooklyn Mash, has helped the brewery expand its presence outside of New York City. This festival of sorts, which takes place in a handful of cities across the globe each year, features food, comedy, film, parties and of course Brooklyn beer.
“As part of Brooklyn Mash, for the past two years I’ve done discussions with brewers from different cities and talked to them about the state of craft beer and the beer business,” Hindy said. “And [my books] have connected us with a lot of people around country. That is very valuable to us, and definitely distinguishes us from everyone else.”
Last year, Oskar Blues took it a step further and launched its marketing and event company, OskarBluesPresents. The goal is to create and feed an experiential, grassroots wing of the brewery—think bike events, concerts and festivals—that allows Oskar Blues to grow beyond beer into more of a lifestyle brand.
Oskar Blues has also long played a role in the mountain-biking community with its brand of bikes, REEB Cycles. Owner Dale Katechis said that many breweries spend too much money associating with other brands, and he warned about the dangers of not fully controlling the experience customers have with your own.
“I don’t see anyone doing what we’re trying to do [by building an event company],” Katechis said. “What I do see is that people are spending a shitload of money to sponsor something that already exists. And with that, I don’t think it’s authentically your experience. You’re putting your beer or name on something that someone else is presenting. Our goal is to be able to control the experience…from top to bottom.”
Another example comes from Dogfish Head in the form of Pallet Magazine, launched last October by founder and president Sam Calagione. Though designed for beer lovers, its focus goes beyond hops and barley to “all interests that are often shared over a glass of craft beer,” such as travel and music. The first issue included stories about Mexico’s Tarahumara running tribe, America’s big-rig trucking culture and country singer Dolly Parton.
Extreme Specialization for Both Beer and Breweries
It must be mentioned that many of the above accomplishments—setting up foundations and marketing companies and writing books and magazines—require several years’ experience and go beyond the means of the startup brewer. While one may hope to one day reach that level of success, in the short term it takes small, concrete to build toward that prestige. One of the most common approaches we are seeing is brewers attempting to play a big role in a small pond.
In other words, the niche is no longer simply to “produce local craft beer,” as it once was at the start of the Craft Beer Revolution. Now, it’s more appropriate to endorse a commitment to doing one thing very well.
“It’s interesting to me how breweries starting up today have very different business models than we had twenty-some years ago,” Hindy said. “You see people start up and say, ‘We are going to specialize in sour beers, or barrel-aged beers, or Belgian styles.’ I think that’s smart to have a clear idea of who you are and what you’re going to do.”
Two Denver breweries have taken this approach to heart and found success as a result. TRVE Brewery (pronounced “true”) has positioned itself as the city’s heavy metal-themed brewery, while Black Shirt Brewing only brews red beers.
Echoing advice from Katechis on honest branding, TRVE owner Nick Nunns said that specialization is a great strategy so long as it isn’t phony.
“The decision to be a metal brewery was simply a decision to be myself,” said Nunns. “I’ve been a metalhead my whole life and the brand is simply an extension of my personality and the things I enjoy in life.”
Chad Miller of Black Shirt Brewing shared similar thoughts on his decision to specialize in red beers.
“We asked ourselves, ‘Are we going to be known as a Walmart, with something for everyone? Or as a brewery that spends every waking moment chasing perfection?’”
Encouraging Customers to Sleep Over
The quest for craft beer differentiation can also make for strange bedfellows. Remember the old mantra “You don’t have to go home, but you can’t stay here?” Well, forget about it!
In the last few years, craft breweries have begun encouraging their guests, in one way or another, to spend the night. This may not be an entirely new concept — pubs in Europe have been doing it for centuries — but recently we’ve seen a push from American brewers in the lodging department. The hope is to further immerse beer drinkers with their brand while simultaneously creating an alternative revenue stream.
This spring Hamish Marshall, co-owner of SLO Brew in the Central Coast of California, will open five luxury lofts above his brewery’s restaurant in downtown San Luis Obispo. He said the idea to create the short-term rental space actually came after the fact, when his brewpub project became more expensive than he thought.
“When we started making plans to retrofit an old building into a restaurant and music venue, it became so cost-prohibitive that we had to step back and say, ‘What are we going to do? How are we going to differentiate ourselves and stay profitable?’” Marshall said. “The lofts are giving us the ability to not only have another revenue stream, but to engulf those who stay there in all the components of our brand, from the beer to the food and music events.”
Looking across the country, we see that SLO Brew is not alone in pairing beer with bedding. It follows in the footsteps of others, including both Dogfish Head, which launched the Dogfish Inn in 2014, and Oskar Blues, which plays host at its REEB Ranch mountain cabins in Brevard, N.C.
The success of these “beer-and-breakfast” ventures just goes to show that whether you’re a stalwart brewing institution trying to reinvent itself or an upstart rebel brewer trying to carve out a niche of your own, it never hurts to consider some more eccentric options.
Asheville, NC (March 15, 2016) – As Hi-Wire Brewing transitions their original Downtown Asheville brewery into a sour and wild ale facility to officially launch later this summer, they announce the release of a new, different line of limited specialty beers which they are calling the Single Barrel Series. All Single Barrel Series releases are small batches fermented 100% in oak barrels, bottle conditioned, and sold in cork and caged 750 ml bottles.
“Before we officially announced we were going to start making sour and wild ales, we started experimenting on a very small scale with Brettanomyces and souring bacteria like Lactobacillus,” says Hi-Wire’s Head Brewer Luke Holgate. “We didn’t want cross-contamination from these bugs in our pilot system tanks, so we decided to ferment these beers in barrels. What started as an experiment turned out be some really fun beers, so we decided to share them with everyone.”
The first two Single Barrel releases will be a 7.8% ABV Oak Fermented Dark Saison with Brettanomyces and a 4.8% ABV Oak Fermented Wild Ale Aged on Cherries and Raspberries. “The main purpose of the new series is experimentation,” says Head Specialty Brewer, Johnathan Parks. “These beers are very different from what you are going to see from our larger upcoming wild and sour program. Even though all of these beers will at a minimum contain Brett like our sour program, this series lets us experiment with new styles, ingredients, and techniques we wouldn’t normally use on a one-off basis. I’m excited about learning from these beers.”
Hi-Wire will release the first two beers in this new, limited series at their South Slope Specialty Brewery in Downtown Asheville on April 1st starting at 2pm. Production of these beers are limited to 120 bottles each and will not see distribution . Look for the official launch of their Sour Program later this summer.
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.
We’re excited to announce the release of Buford’s Roadside Wares — our collaboration with Arizona Wilderness Brewing Co.! Buford’s Roadside Wares was brewed with pecans and wheat from both Texas and Arizona, inoculated with native yeast and bacteria in our coolship, and fermented in brandy barrels previously containing Jester King Reposé. The recipe was inspired by the Franco-Belgian farmhouse tradition of Bière de Garde.
Back in January of 2015, Jonathan Buford and Patrick Ware of Arizona Wilderness traveled to Jester King to brew with us on a freezing cold day. The temperature was about 15 degrees Fahrenheit when they showed up at the brewery. They brought with them some Arizona pecans and Sonora White Wheat, which we combined with Texas pecans and raw wheat. We brewed a medium gravity wort with pecans in the mash and fuggle hops in the boil, and knocked the wort out into our coolship. From there, the wort cooled overnight and was inoculated with native yeast and bacteria from the Texas Hill Country. The next morning, we drained the wort out of our coolship, pitched it with our mixed culture of brewers yeast and native yeast and bacteria, and then racked it into brandy barrels for fermentation.
Buford’s Roadside Wares was our “momentum batch” for 2015. At the outset of each coolship season, we brew a momentum batch designed to get the airborne yeast and bacteria at the brewery “woken up”. Basically, we put out some food for the yeast (fresh wort) and allowed it to get all riled up for spontaneous fermentation. The idea of kickstarting spontaneous fermentation season with a “momentum batch” comes from the baking/bread world, and was recommended to us back in 2013 by our friends at Allagash Brewing Co. We’ve been conducting a momentum batch every year since 2014, and we’ve noticed how the microbial momentum builds throughout our coolship season. The pace at which spontaneous fermentation begins, and the vigor with which it proceeds, intensifies as the season wears on. Buford’s Roadside Wares got the momentum going for our 2015 coolship season! After accomplishing that task, we pitched the cooled wort with our mixed culture, rather than allowing it to ferment spontaneously.
Buford’s Roadside Wares was brewed on January 8th, 2015 with raw well water, malted barley, raw wheat, pecans, and hops. It was fermented in brandy barrels for 12 months prior to packaging on January 25th, 2016. The beer was 100% naturally conditioned by refermentation in bottles, kegs, and casks. Around the time of packaging, it was 6.4% alcohol by volume, 3.2 pH, 13 IBU, and had a finishing gravity of 1.002 (0.5 degrees Plato).
The beer will be released at Jester King on Friday, March 18th when our tasting room opens at 4pm. We’re excited to announce that Jonathan Buford and Patrick Ware of Arizona Wilderness Brewing Co. will be onsite for the release, as well as at Jester King the following Saturday afternoon for a special Arizona Wilderness beer tasting (details to follow later this week). Buford’s Roadside Wares will be available by the glass, as well as to go in bottles (750ml/$20). The bottle limit is two per customer per day. Approximately 2,300 bottles are available. Buford’s Roadside Wares will only be available at Jester King, aside from some special events outside the brewery.
It was a pleasure working with Jonathan and Patrick of Arizona Wilderness on this beer. They are great friends, have hearts of gold, are talented brewers, and conveniently are not in jail right now so they can attend the release!
Here are some photos from the brewday back in January of 2015, along with a video of Jonathan’s coolship serenade!
Coolship filling
Wort resting the in the coolship the following morning
LONE TREE, CO — Since the inception of the Great American Beer Festival 33 years ago, the “American-Style Lager or Light Lager” category has been dominated by macro-breweries. That was until 2015 when Lone Tree Brewing Company took silver for its Summer Siesta and Sycamore Brewing (Charlotte, NC) took bronze for its Southern Girl Lager.
“Both of our breweries immediately did the natural thing and celebrated heavily, and after a few well earned beers we reached out to each other to say congratulations,” says Sycamore Brewing owner, Justin Brigham. “We found that our breweries are really co-minded and in a pretty special small world moment, we realized that we have mutual friends in Colorado.”
Now, the two breweries have teamed up for a collaboration brew that will debut at the third annual Collaboration Fest on March 19 at Sports Authority Field in Denver, Colorado.
The celebration collaboration is an India Pale Lager, with a batch brewed at both Lone Tree and Sycamore. Each brewery tailored its IPL recipe to include unique ingredients specific to their location— both breweries immediately ruled out marijuana and tobacco. Lone Tree used malted sunflower seeds from Colorado in its brew, according to head brewer Josh West.
“We named this collaboration beer “Breakthrough IPL” to recognize the first time ever in the history of GABF that micro breweries won the majority of the medals in the American Lager category,” says West. “We were honored to have the opportunity to create another exceptional lager with Sycamore Brewing Company and can’t wait to have craft beer fans try this new brew!”
For more information about this beer, or with any other media inquiries, feel free to contact RadCraft at coop@radcraftbeer.com.
ABOUT LONE TREE BREWING COMPANY
Lone Tree Brewing Company is a European-style craft brewery and tasting roomlocated 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.
April 2, 2016, Port Canaveral, FL – The 2nd Annual Brewmaster’s Invitational Beer Festival is bringing even more breweries, beers, artists and entertainment to this year’s event making it grander than ever. The 2016 Brewmaster’s Invitational will feature more than 75 breweries and over 200 beers, allowing thousands of attendees to sample craft beers from all over the world.
Event goers can expect some of the best food trucks in central Florida. There will be a handful of gourmet food trucks as well as local food vendors presenting their tastiest treats such as chicken and waffles, tacos, BBQ and more.
Along with being known for showcasing hundreds of beers from around the world, Brewmaster’s Invitational is also known for it’s eclectic live music lineup. There will be multiple stages of music and the lineup will be announced in the coming weeks.
This year’s festival will feature art exhibitions from a group of handpicked local artists. Guests will be able to purchase the artwork and be able watch as the artists produce their newest creations. From paintings and sculptures to chainsaw tiki carvings and beer can banjos you never know what you’ll see at Brewmaster’s Invitational Beer Festival.
Along with a fantastic selection of beer, the event will feature a new addition to this year’s festival – The Brewmaster’s Bacon Bar. The Bacon Bar will feature bacon and bacon-inspired creations by well-known local chefs.
Brewmaster’s Invitational is a pet-friendly beer festival and open to everyone 21+. There will be a full cash bar and delicious food available for purchase. VIP ticket holders get early access to the event at 12:00PM, unlimited beer tastings, a swag bag, VIP tent access with complimentary appetizers and tickets to the bacon bar. Gates open for General Admission ticket holders at 1:00PM and includes unlimited beer tastings.
Tickets can be purchased online at TicketWeb.com and BrewmastersInvitational.com. General Admission tickets are $30 in advance and $40 at the gate. VIP tickets are $50 in advance and $60 at the gate. Designated driver wristbands are $10 online and at the gate. Tickets can also be purchased in person at Fishlips Waterfront Bar & Grill, 9 Mile Media and the Cocoa Beach Regional Chamber of Commerce.
Brewmasters Invitational Beer Festival is April 2, 2016 from 12:00PM – 5:30PM at Exploration Tower in Port Canaveral located at 670 Dave Nisbet Dr., Cape Canaveral, FL 32920. For more information visit BrewmastersInvitational.com. Follow Brewmaster’s Invitational on Facebook, Twitter and Instagram.
This crisp, clean Pilsner that was discontinued long before its prime due to lack of tank space has made a triumphant return. Lagers condition about 5 times longer in tank than ales, which can be incredibly taxing on a young brewery. But it’s this extra tank time that gives them a signature crisp, clean finish. An exceptional beer for the warmer and long days ahead! A Pils so bright, I’ve gotta wear shades!
Large portions of floor-malted wheat give our refreshing Spring Saison its creamy mouthfeel and hazy straw color. Smooth, slightly tart, and delicately hopped, this beer is also spiced with orange peel, coriander and grains of paradise. This light spring offering from our brewery can be enjoyed paired alongside dishes featuring roast chicken or caramelized scallops, as well as fresh garden greens and light spring cheeses such as Brebis, Fromage Blanc or Chevre.
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