Deschutes’ Fresh Squeezed IPA Clone - via AHA

To brew this Fresh Squeezed IPA clone, use 1 gallon gypsum to treat distilled or reverse osmosis water. Mash grains at 150°F (66°C) for one hour. Do a 90 minute boil. Steep flameout hops for 10 minutes before chilling.

Pitch cooled wort at 67°F (19°C) and allow temperature to rise naturally to 70°F (21°C). When fermentation is complete, dry hop in primary fermenter for five days.

Drink it as fresh as possible (~2-3 weeks after packaging) for maximum late hop character.

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Karl Strauss team members pick up over 200 pounds of trash from Oceanside City Beach

San Diego, CA— August 27, 2015  Last week over 150 team members from Karl Strauss Brewing Company gathered in Oceanside to participate in its annual beach clean-up with Surfrider Foundation. Since Karl Strauss opened its doors in 1989, the idea of caring for the community and the environment has been one of the company’s core values. “We are a local company operating in coastal cities so it’s important for us to give back and participate in keeping our beaches and ocean clean,” says Matt Rattner, President, Karl Strauss Brewing Company.

 

This year’s event was a huge success with team members from across California showing up to support the cause for a record-breaking attendance turnout. “This was the biggest turnout for a beach clean-up that we’ve ever had in North County San Diego,” says Surfrider’s San Diego Chapter Manager, Mandy Sackett. “Karl Strauss has been a big supporter of ours for years hosting our quarterly chapter meetings, and donating beer for our events. They collected an impressive amount of trash and helped make a big impact in Oceanside.”

 

Karl Strauss team members collected over 200 pounds of trash and 56 pounds of recyclables. “It was incredible to see so many team members volunteering to help out in such a meaningful way” says Rattner.

 

Key Stats:

– 150 participants

– 200 pounds of trash collected

– 56 pounds of recyclable material collected

– 2,385 cigarette butts collected

 

For more information about Surfrider Foundation, San Diego Chapter, visit http://ift.tt/1Du8EOb. To learn more about Karl Strauss’ community involvement, visit www.karlstrauss.com. Share it. Cheers.

 

About Karl Strauss Brewing Company

Karl Strauss Brewing Company has pioneered the San Diego beer scene since 1989 with innovative beer releases like Mosaic Session Ale, Big Barrel IIPA, and Wreck Alley Imperial Stout. The brewery has won 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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Speakeasy Ales & Lagers Releases Pop Gun Pilsner in Cans

Flavorful, easy drinking, and packaged in cans for the perfect getaway, Pop Gun Pilsner is the newest beer to join the Session 47 Series, produced by Speakeasy Ales & Lagers. Pop Gun Pilsner will be available in cans and on draft year-round. This sharp refreshing beer wakes up the senses and emboldens the spirit.

Brewed using the finest German Pilsner malt, Pop Gun Pilsner delivers a clean full body with hints of honey and malty sweetness. German Magnum, Hallertau, and Saphir hops balance the malt with a crisp bitter finish, and infuse the aroma with tangerine, spice, and floral notes. This traditional German Pilsner was lagered for 28 days and finished at 4.7% alcohol by volume.

“Pop Gun Pilsner is the session beer I’m most excited about,” said Kushal Hall, Speakeasy’s Director of Brewing Operations. “It’s already an employee favorite because it tastes like beer in the best way possible. Not beer like macro lagers, but like historic Pilsners, when they originally took over the World.”

Pop Gun Pilsner will ship to distributors in the San Francisco Bay Area during the month of September, then rollout to key markets and Speakeasy’s full distribution footprint this fall. If you can’t wait to get a taste, visit Speakeasy’s San Francisco Tap Room on Friday, September 4th, for the Pop Gun Pilsner Release Party.

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Sour and Spice Star in New Belgium Brewing’s Fall Lineup

The Colorado mountains are getting their first dusting of snow, a sure sign fall is around the corner. To usher in the change of seasons, New Belgium Brewing is revealing its fall lineup. Tart and spicy Pumpkick Ale makes a seasonal return and the popular dry hopped sour, Le Terroir, rejoins the Lips of Faith series.

New Belgium’s traditionally spiced pumpkin ale stands out from the rest with a tart kick of cranberry for a bright burst of seasonal flavor. Pumpkick pours a slightly hazy, glowing orange, packed with pumpkin juice, cinnamon, nutmeg, allspice, a snappy dose of cranberry and a touch of lemongrass. The mouthfeel is creamy from added oats, followed by a quick, dry finish, making Pumpkick the perfect beer to kick off fall.

“Summer into Fall is one of our favorite seasons for its great weather and harvest-inspired foods,” said Lauren Salazar, Specialty Brands Manager for New Belgium. “Pumpkick is the perfect beer to pair with warm, sunny afternoons and cool fall evenings. It has an unexpected bite of tartness from cranberries, a bright orange color and fall spices that makes this a great beer for autumn.”

Pumpkick Ale weighs in at 6 percent ABV and 18 IBUs and is now available in 6- and 12-packs.

Le Terroir, named after the French term meaning “of the earth,” packs the bold and hoppy nose of an American IPA, plus the pucker of a well crafted sour. Felix, a wood-aged pale sour, is dry hopped with Amarillo and Galaxy hops to create Le Terroir. The mango and peach tones of the hops playfully complement the wood-aged backbone without any bitterness.

““Le Terroir is a beautifully balanced sour beer with Amarillo and galaxy hops softening the sour some and adding hop complexity,” said Salazar. “Part of the beauty of Le Terrior is that it’s a little different every time we blend it – wood beers are so fun and dynamic that way. ”

Le Terroir comes in at 7.5 percent ABV and 12 IBUs. It is available in 22 oz. bombers and on draft.

To find Pumpkick and Le Terroir near you, use the New Belgium Libation Location tool: http://ift.tt/1JMcIYB.

For more information about New Belgium Brewing, visit NewBelgium.com. You can also follow New Belgium on Facebook at http://ift.tt/1J19JxJ and Twitter @NewBelgium.

About New Belgium Brewing Company

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

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Full Sail Brewing Celebrates the Hop Harvest with Fresh Hop Pilsner Brewed with Salmon-Safe Hops

Located in the heartland of hops, every year the Full Sail brewers wait with thirsty anticipation for hop harvest and the chance to celebrate by brewing  fresh hop beers. When the hops are at their peak, the Full Sail brewers truck out to the hop fields to collect the aromatic bounty. These seasonal wonders will go from field to brewhouse within a matter of hours and the magic begins.  This year, Full Sail celebrates the season’s first hops with Fresh Hop Pilsner which showcases the Perle hop variety. “This beer highlights the brewer’s art as well as nature’s gift,” said Full Sail Executive Brewmaster, Jamie Emmerson. The hops were locally grown at Sodbuster Farms, which is a Salmon Safe certified hop grower.

Fresh Hop Pilsner is a hop lover’s delight, the freshly harvested Perle hops impart floral and sweet fruit notes to this special edition Pilsner. The beer presents a deep golden hue and white foamy head with a delicate floral and spicy nose.  A pronounced malt body and slight sweetness complement flavors of mango, papaya, and spice that end with a crisp hop finish.  Combined, this makes for a refreshing late summer brew. (ABV: 7.3% IBU: 54)

“As brewers we are always reliant on nature’s bounty, from the quality of the barley harvest to how the hops weathered through the Oregon summer. But no moment brings this relationship to sharper focus than our fresh hop beers. When we brew with fresh hops, timing is everything,” added Emmerson. “There’s such a small window of time to take advantage of these fresh hops. We need to get them into the brew within hours of picking while their oils and resins are still at their peak as there are distinct flavors and aromas that you can only get brewing with fresh hops.”

Full Sail’s Fresh Hop Pilsner is part of Full Sail’s Brewmaster Reserve series. It will be available in limited quantities August to October on draft throughout the Pacific Northwest and at Full Sail’s Brew Pub in Hood River. This special offering will also be available at various fresh hop beer festivals throughout the Pacific Northwest including the Hood River Hops Festival, the Yakima Fresh Hop Festival & Portland Fresh Hop Festival.

About Full Sail Brewing Company:
Founded in 1987, the independent Full Sail Brewery is perched on a bluff in Hood River, Oregon, overlooking the most epic wind and kite surfing spot in the world. Over the last 28 years, Full Sail has collected more than 300 national and international awards for their beers and sustainable practices, including over 150 gold medals, and was recently named Craft Brewer of the Year by Beverage World Magazine for their years of “sustainable stewardship, quality, consistency and operational ingenuity.” Among the company’s most popular brews are Full Sail Amber, IPA, Pilsner, Pub Series, Session Lager, Session Black, Session IPA and Session Series beers. At this very moment their specialists in the liquid refreshment arts are crafting barley and hops into your next beer. The Full Sail Brew Pub is open seven days a week. Swing by for a pint, grab a bite, tour the brewery, or just soak up the view.

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Twitter: http://www.twitter.com/FullSailBrewing

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Cicerone® Certification Program Publishes Advanced Cicerone™ Syllabus

All levels updated to reflect 2015 BJCP Beer Style Guidelines

(September 1 – Chicago) Today, the Cicerone® Certification Program released the full syllabus for the recently announced Advanced Cicerone™ certification. This new level of the program will provide a stepping stone between Certified Cicerone® and Master Cicerone®. In addition, the organization has revised their materials to reflect the 2015 Beer Judge Certification Program (BJCP) Style Guidelines and released new versions of the syllabi for Certified Beer Server, Certified Cicerone, and Master Cicerone exams as well.

This is the first published Advanced Cicerone syllabus. Introduced last month, Advanced Cicerone bridges the gap between the Certified Cicerone and the Master Cicerone levels. The Advanced Cicerone exam gives serious beer professionals the opportunity to be recognized for additional learning and development beyond the Certified Cicerone level—ideal for those interested in gaining deeper knowledge and great tasting skills to improve the beer experience for consumers. The first Advanced Cicerone exams will take place in Spring 2016 in Chicago and on both US coasts.

“Like the other syllabi, the Advanced Cicerone syllabus covers a subset of the topics presented in the Master Cicerone syllabus, and was carefully designed to act as an intermediate between the Certified and Master Cicerone syllabi,” said Cicerone Certification Program Content Manager and Master Cicerone Pat Fahey.

The new syllabi will be used to prepare exams starting on January 1, 2016. Individuals taking exams prior to that date should be studying syllabus version number 2 (V2); those taking exams after December 31, 2015 should be using a syllabus with version number 3 (V3).

The program continues to base its content on third-party standards whenever possible. The Brewers Association’s Draught Beer Quality Manual is a key reference for all aspects of beer service; the Beer Judge Certification Program’s beer styles guide serves as the reference for beer styles. Earlier this year, the BJCP revised its beer style guidelines for the first time since 2008; version 3 of the syllabus reflects those changes made in the 2015 BJCP Guidelines.

“Much of the information in the 2015 BJCP guidelines remains the same as the 2008 guidelines, but there are several name changes and a few additional styles which are incorporated into our new syllabi,” Fahey said.

At all levels, the most significant changes have been made to the BEER STYLES section of the syllabus—a rundown of those changes can be found and links to the new syllabi can be found here: http://ift.tt/1IF5yTd

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ABOUT THE CICERONE CERTIFICATION PROGRAM

Founded in 2007 by brewer, author and beer educator Ray Daniels, the Cicerone Certification Program seeks to ensure that consumers receive the best quality beer at every service occasion. To facilitate this, those who sell and serve beer are encouraged to acquire knowledge in five areas: 1) Beer Storage, Sales and Service; 2) Beer Styles and Culture; 3) Beer Tasting and Flavors; 4) Brewing Ingredients and Processes; 5) Pairing Beer with Food

To this date, more than 50,000 individuals have been certified through the program.

For more information on “What is a Cicerone?” visit: cicerone.org/about

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Big Beers Festival Tickets On Sale Wednesday

VAIL, CO – Tickets for the iconic Big Beers, Belgians & Barleywines Festival go on sale Wednesday, September 2, at 10am MST. The 2016 festival weekend is scheduled for January 7 – 9, 2016, and will once again be held at the Vail Cascade Resort in Vail, CO. The ticketing link and information about the Sixteenth Anniversary weekend schedule are available at http://ift.tt/1epnkRQ.

The Featured Brewmasters, dinner hosts, and seminar presenters for 2016 came together earlier this year than they have in some years past. “Sometimes it’s difficult to organize the different elements of the weekend in time for September ticket sales, “said Laura Lodge, festival coordinator. “This year everyone was able to commit early enough to have a complete schedule ready for attendees to review before Wednesday.”

This includes the 2016 Featured Brewmasters, who will be Geoff Larson, President and Co-Founder of Alaskan Brewing & Bottling Company in Juneau, Alaska, and Omar Ansari, Founder and President of Surly Brewing Company in Minneapolis, Minnesota. Larson will be kicking off Alaskan Brewing’s 30th Anniversary at the Big Beers Festival, a worthy celebration indeed.

Big Beers Festival 2016 will once again open on Thursday evening with the Calibration Dinner, hosted by Avery Brewing Co. of Boulder, CO and Dogfish Head Craft Brewery of Milton DE. A much loved tradition held in Atwater on Gore Creek, dinner attendees always enjoy an amazing five course double-beer pairing dinner accompanied by the running commentary from the principals of both breweries. This year, Adam Avery and his team will be sharing the stage with Tim Hawn, Brewmaster for Dogfish Head Craft Brewery. As it is Hawn’s first visit to Big Beers, he will likely be initiated with much fun by his colleagues.

New this year, Terra Bistro will be hosting the Big Beers ‘Small Plates & Craft Beer Pairing‘ event on Friday afternoon at 4:30pm in Vail Village. Like the pairing dinners, the Small Plates Pairings will be double beer pairings created by Exec. Chef Shawn Miller and his team with beers from Perennial Artisan Ales of St. Louis, MO and Nebraska Brewing Co. of Papillion, NE. Both Cory King, Head Brewer for Perennial Artisan Ales, and Paul & Kim Kavulak, Owners of Nebraska Brewing Co. will be speaking throughout the event.

The Vail Valley Charitable Fund has partnered with the Big Beers, Belgians & Barleywines Festival for sixteen years, and is the beneficiary of the net proceeds from the event. (www.vvcf.org ) Volunteer and sponsorship opportunities are both available for the Big Beers Festival. For more information visit http://ift.tt/1epnkRQ or contact Laura Lodge at bigbeersfestival@hotmail.com.

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Media inquiries: Reservations for press trips to the event are now being accepted. Applications may be submitted to Laura Lodge at bigbeersfestival@hotmail.com and should include publication, assignment and verification from an editor. Other applications may be accepted on an individual submission basis.

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The Big Beers, Belgians & Barleywines Festival is a three day event featuring educational seminars, two Brewmasters dinners, a Commercial Tasting, a homebrew competition and other tastings and pairings. Designed to welcome the beer connoisseur, the innovative homebrewer, or the craft beer novice, participants will find events appropriate for all levels of interest.

The festival regularly draws breweries from around the world offering literally hundreds of beers to sample. The Sensory Workshop Seminar track is popular among those newer to the beer scene, and the Technical Track draws both professional brewers and homebrewers. For an interesting alternative, both the Cigar Pairing Experience and The Yoga of Brewing are complimentary options (no ticket required) as well as the Cicerone Workshop, a certification program similar to the Sommelier designation in the world of wine.

Additionally, the Big Beers, Belgians & Barleywines Festival actively supports the efforts of the Vail Valley Charitable Fund, a local organization that helps individuals who live and work in the Vail Valley that have critical financial need due to medical catastrophes, accidents or long-term illnesses. For more information about the VVCF, visit www.vvcf.org. Contact Big Beers, Barleywines Festival at http://ift.tt/1epnkRQ and follow the event on Facebook.

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