31 August 2013
The Commons Brewery will be releasing their fourth beer from the Beetje Series on Saturday, August, 31st at 2:00pm at the brewery.
The Commons Emelie is a sour ale aged in Pinot Noir barrels with Wyeast Roeselare Blend as well as house grown cultures. Emelie spent 10 months in barrels where it developed complex acidity, complementing the soft maltiness of the base beer.
Emelie will be available in 750ml capped bottles for $12 per bottle. On the release day we will tap the last remaining keg of Emelie as well as Braam, a one-off Blackberry sour stout.
The Beetje Series is a celebration of The Commons Brewery’s nano roots. First brewed in 2010 on a one-barrel system in Mike Wright’s garage, these small batch beers pay homage to the rustic brewery that continues to inspire us.
Opened in December 2011, The Commons Brewery crafts approachable and balanced European-inspired beers. The tasting room is located at: 1810 SE 10th Avenue, Unit E (entrance on SE Stephens between 10th & 11th). Tasting room hours are Thursday 5-9pm, Friday 5-9pm, Saturday 2-9pm, and Sunday 2-6pm.
Emelie Barrel aged sour ale
Malts: Vienna / Organic Pilsner / Raw Wheat / CaraVienna / Aromatic / Special B
I’m excited to be the first to not only bring you an all new seasonal beer coming from Samuel Adams, but also to bring you the first peek at an upcoming 12oz can. Today we have Cold Snap Seasonal brew and it is a White Ale brewed with spices. This early spring seasonal (replacing Alpine Spring?) will be packaged in the all new 12oz “Sam Cans” and it will likely follow their winter and Octoberfest can seasonal releases. Look for Cold Snap to come in at 5.3% ABV.
It’s a wonderful day today as I get to also be the first to show off not one but TWO new beers coming to 12oz bottles from Ithaca Brewing. Today we have a play on their Caskazilla (recently renamed as a “Red IPA”) with the new Double Zilla Red Double IPA. As if that’s not enough hoppy-fun, we also get to see another new beer called The Creeker Double IPA. No word on ABV or release details just but I suspect they may find their way into a new variety pack so stay tuned.
Another exciting new brew coming from Samuel Adams today. This time it’s The Golden Yuzu and it is an ale with yuzu juice added. This is a keg-only beer so far.
has reached an agreement with its fourth distributor that will soon make the Elmira company’s beers available from Cortland to Syracuse and through Utica.
Upstate owners Mark Neumann and Ken Mortensen signed the deal with Spirit & Sanzone Distributors, the brewery’s fourth distributor. Spirit & Sanzone covers a 16-county region in central New York.
Spirit & Sanzone will distribute Upstate’s two flagship beers to bars and restaurants for draft sale, and to retail outlets for can sales. Distribution will begin in September.
The flagship beers, which are available on tap and in 16 ounce cans, are Common Sense, a Kentucky common ale, and IPW, an India pale wheat ale. Upstate also produces seasonal beers. The upcoming Fall seasonal is a Pale Ale brewed with fresh New York state hops.
Neumann and Mortensen opened the craft brewery in July 2012 at 3028 Lake Road in Elmira. Upstate’s beers are distributed to more than 40 locations throughout the Southern Tier and Central New York by John G. Ryan Inc. of Pine City and Rocco J. Testani Inc. of Binghamton. The beers are distributed throughout the Hudson Valley and the New York City metro area by Oak Beverages of Blauvelt in Rockland County.
This morning we get a look at two new brews coming from our pal Bill Moore at Lancaster Brewing. The first beer is called Baked Pumpkin Ale and it is an ale brewed with pumpkin & spices. This fall release will be packaged in 12oz bottles by our very own Lion Brewery.
Next up we have Lancaster Brewing Double Chocolate Milk Stout. This double chocolate play on their classic Milk Stout uses cocoa nibs as well as Cascade, Goldings & English Fuggles hops. Look for Double Chocolate Milk Stout to be packaged in 22oz bottles by Lancaster Brewing and come in at 33 IBU and 6.8% ABV.
Schell’s will be co-brewing the next release in their Stag Series of beers. This is release No 8 and it will be co-brewed with Gold Ochsen Brewery from their sister city of Ulm Germany. This beer will be called August’s Bock and it is a blonde dopplebock brewed by these two sister-city 5th generation breweries. Look for August’s Bock to be packaged in 12oz bottles.
We brought you the news of this beer back in July…and now this from Revolution Brewing:
Also look for Deth's Tar in mid-September (9/25). A play on Josh's name, this Russian imperial stout is aged in four different types of bourbon barrels (Old Fitzgerald, Old Forester, Elijah Craig, and Evan Williams), then blended for the resulting thick and dark brew. We'll do a release day in the tap room (more details to come) as well as a wide release in 22-ounce bottles and draft. Four kegs of Deth's Tar's precursor were held back and will be released as Alderaan in mid-August.
Welcome to the Dark Side. We’ll release Deth’s Tar at the tap room (3340 N. Kedzie) at 4pm on Wednesday, Sept. 25. $15 per bottle. There’s lots to go around, so don’t worry if you can’t make it ’til after work. We’ll also provide some food.
Our Autumn Seasonal Release – PUMPKIN WORKS
Nothing says fall like pumpkin, spice and everything nice – it’s with that in mind that we release our latest bottled brew: Pumpkin Works Ale, now available!
Brewed at Beer Works since 1992, this ale leads with a tantalizing aroma of cinnamon and nutmeg. Made with real pumpkin, this beer is medium bodied with a balance of malt and spice that creates a finish reminiscent of the perfect bite of pumpkin pie. A tasty New England Autumn tradition!
The next release in our small batch, high gravity OT Series is a completely new formulation Black O Lantern – Imperial Pumpkin Stout. This deep, dark, and intensely rich imperial pumpkin stout has flavors of cinnamon, clove, and nutmeg that complement the chocolate and roast character. At 8.5% ABV, this beer finishes surprisingly and dangerously smooth!
As the name suggests, we work overtime on this series. These limited release, super premium beers highlight our brewers’ creativity and skill. Legends in their own right on tap at Beer Works locations, these brews are finally in bottles! Beers too big and strong for 6-packs, we had to put these higher alcohol styles into 4-packs, now available at your local liquor store and Beer Works locations. These beers are NOT for the faint of heart!
Each Overtime release will last only 2-3 months, so get it while you can!
MUKILTEO, WA – Yes, we know that Vienna is in Austria. Vienna Lager is a well-defined beer style that is indeed believed to have originated in Vienna, but (a) Austria does border Germany and (b) Austrian brewers aren’t exactly super well-known these days. So, we went and tweaked both the name origin and the style just a bit, because as brewers, that’s what we do!
Call it what you want. What we really care about is celebrating Oktoberfest Diamond Knot style. Reddish amber in color, our Vienna Ale has a bright, crisp flavor with a malty finish. With a mild 5.6% ABV, you’ll be able to saddle up to the bar and make it through a long set of oompah music.
Vienna Lager will be available in 22 oz. bombers, as well as on draught throughout Washington and Oregon, and in Total Wine & More’s 12-state distribution through October.
Diamond Knot Craft Brewing is known for supporting local businesses and organizations. With a foundation as a small, craft brewery, the company’s mission is to provide exceptional craft beer, food and lively experiences. Started in 1994, the company currently operates a Brewery & Alehouse, Pizza House and a 10,000-square-foot production brewery and Taproom in Mukilteo, as well as the Camano Lodge on Camano Island. The new DK Brewpub @ MLT is scheduled to open in early 2014.
Here’s a new 12oz bottle coming from Mission Brewery called El Conquistador Extra Pale Ale. This beer will use Centennial & “pilot hops from the Yakima Valley” but it is decidedly sessionable at just 4.8% ABV.
Today, Two Beers Brewing announced the release of its most anticipated beer –Two Beers Fresh Hop Ale – has been scheduled for this Friday, August 30 at The Woods tasting room in SoDo. A hyper seasonal, the expanding brewery’s Fresh Hop Ale is know for its intense hop flavor and unique brewing process, which involves a same-day round trip to Yakima, four hours of picking fresh hops off the vine and a 24-hour brewing process. The first beer of its kind released in 2013, the Two Beers Brewing 2013 Fresh Hop Ale will be available on tap and in 22-ounce bottles to the delight of Washington, Oregon and Michigan hopheads.
“The creation of this beer is an annual tradition for the Two Beers Brewing team. We get a call that the hops are ready and by that night, we’re in the field pulling the vines down ourselves,” said Joel VandenBrink, founder and head brewer of Two Beers Brewing. “We enjoy the work that goes into this beer, the tribute it pays to Washington-grown hops and the chance it provides for the public to get involved.”
First brewed in 2009, Fresh Hop enters its fifth season on the brewery’s fall lineup. This Northwest-inspired brew’s strong citrus aroma – featuring hints of grapefruit and passion fruit – can be attributed to the freshly picked Yakima Valley-grown Centennial hops from Puterbaugh Farms used to create it. Dark straw in color with light caramel malt tones, Fresh Hop 2013 settles in at 6.2 percent ABV resembling an aggressively dry-hopped IPA, but packing the punch only fresh hops can deliver. In addition to Centennial hops, this beer features locally grown Simcoe, Amarillo, Cascade and Experimental hops, helping this popular beer achieve its bright and delightfully bitter flavor.
To celebrate its release, Two Beers Brewing will have its 2013 Fresh Hop Ale on tap on August 30 at the brewery’s newly expanded and renovated tasting room – The Woods – with pints available for $6. For enjoying at home, 22-ounce bottles will be available for $6. Popular food truck Evolution Revolution will be on-site offering up delicious New America street food for purchase. As an added bonus, those who purchase food and show their receipt will receive $1 off their first year round beer (excludes seasonals and Fresh Hop Ale).
Outside of The Woods, now open on Sundays from 1-6pm, Two Beers Brewing’s 2013 Fresh Hop Ale will be available in 22-ounce bottles at retailers throughout Washington, Oregon and Michigan – including Whole Foods, QFC, PCC, Central Markets and more – beginning September 3. Find it on tap throughout September in Seattle area bars and restaurants. Availability at special Fresh Hop events to be announced via Facebook. For more information, be sure to follow Two Beers Brewing on Facebook, Twitter (@twobeersbrewing) and Instagram, or visit www.twobeersbrewing.com.
No real details on this one, but today we get to see the keg label for Bullfrog Brewery Coq Fight Ale. Stay tuned on this one.
Today we have the keg label for East End Brewing Moktoberfest Alt Beer. This semi-traditional ‘fest beer sounds like i t will be an Alt-style brew instead of the traditional Okto beer. Stay tuned for release details.
This is the 11.2oz bottle packaging for Harp Premium Imported Lager. This beer is brewed by Guinness at their St. James Gate facility and it will come in at 4.5% ABV.
From Alaskan Brewing:
A native plant of North America, pumpkins were first used in beer in colonial America as a substitute for hard-to-find malt, and none other than the father of our country George Washington had a highly touted recipe. This imperial porter pumpkin beer combines the robust, full-bodied style of a porter with a, frankly, crazy amount of pumpkin.
With over 11 pounds of pumpkin added to every barrel of this imperial porter, this beer has a smooth, velvety rich texture. Brown sugar, holiday spices and a scoche of Alaskan’s famous alder-smoked malt are added to create an aroma and flavor reminiscent of grandma’s Thanksgiving pumpkin pie.
This is the first bottling of our Alaskan Pumpkin Porter, after a highly sought-after holiday Rough Draft release in Alaska. This Alaskan Brewing take on a colonial American tradition is perfect for autumn and Thanksgiving, as here in Alaska we see the nights get longer and colder and can find comfort in the richness of this brew.
Alaskan Pumpkin Porter is made from our glacier-fed water and a blend of Magnum and Goldings hops, 6 different malts including Alaskan alder-smoked malt, brown sugar, and a spice blend including cinnamon, nutmeg and cloves. Plus, of course, Red Hubbard variety pumpkin.
A perfect companion to all harvest fare, Alaskan Pumpkin Porter will pair well with turkey, sweet potatoes, cranberry sauce and pumpkin pie. Also try it with any smoked delicacy, such as smoked salmon or smoked gouda cheese, to bring out the unique flavor of alder-smoked malt.
Alaska is home to some of the world’s largest cultivated vegetables, squashes, gourds and pumpkins. The long daylight hours in the summer promote fast growth, and also prompt fierce competition amongst the farmers of the Matanuska-Susitna Valley, who converge on the Alaska State Fair with their gigantic prize produce in the quest to be crowned State Fair champion. It is a common sight at the fairgrounds in Palmer to see a pickup truck barely able to contain the huge pumpkins they haul to the competition, which can weigh in at more than 1,200 pounds.
Two Scratch Beers released today! Scratch #111 - HopCyclone Harvest Ale and Scratch #113 - IPA are on tap in the Tasting Room. Scratch #111 had its soft release at our last Full Moon Firkin event. Cases, 6-packs and singles will also be available in the General Store. Scratch #113 is a 4% ABV Session IPA and is available on draft only in the Tasting Room. Cheers!
It was a really unique show today on the WILK Friday BeerBuzz. First off both Webster & Nancy were out of town on their cruise…and while we have done shows with out one or the other, only once did we do a Friday BeerBuzz without both Nancy & John. That show was done during their previous cruise and I co-hosted with Joe Thomas & LA Tarrone. Today for the first time it was just Rob & I, and considering Rob has never co-hosted a BeerBuzz before I think we did a great job and had a lot of fun.
Our brewery today comes to us from Export PA and they are relatively new in the Northeastern PA markets. Rivertowne Brewing was started by Andrew Maxwell, but not in a traditional manner. Turns our Andrew was a chemist by trade, and his work with Smith Kline Beecham lead to the development of Sudafed. Andrew took a buy out and ultimately used that money to open Rivertowne Brewing.
Originally a series of three contract brews coming from Full Pint Brewing, the Rivertowne brewing brand opened their production brewery in 2012 and they now produce six different beers, all in 12oz cans.
So you may ask why I chose the beer I did today…to which I’d say why not? Our beer choice today was Hala Kahiki Pineapple Pale Ale and yes I chose it simply because I knew Rob and I would have fun with it. Don’t get too lost on that aspect, since this is actually a very good beer. While I know the flavor of Pineapple in a beer is not for everyone, you’d be surprised how well balanced and drinkable this beer is….and in cans and coming in at 4.8% ABV it’s perfect for the beach, camping, hiking or even golfing.
Be sure to check out Rivertowne Hala Kahiki as well as their other beers: Babbling Blonde, Maxwell’s Scottish Ale, Grateful White, RT Lager & Old Wylie’s IPA…and see for yourself.
Thank you to Rob & Kyle for yet another
The Friday BeerBuzz…bringing good beers and good people together. As always you can check out the video on-line at the WILK Friday BeerBuzz page by clicking HERE.
Here’s an exciting new release coming from our pal Jimmy Mauric from Spoetzl Brewery. This is Shiner White Wing and it is a Belgian-style Wheat Ale that uses orange peel and coriander. Following in the footsteps of Shiner Wild Hare Pale Ale, this beer marks the 2nd new ale coming form the traditionally lager-based Shiner brand. This is a keg label, but I suspect we’ll see more of this one. White Wing will come in at an easy drinking 4.7% ABV.
Will Ferrell is kind of a big deal so our staff was stoked when he visited our brewery & pub last night!
From Oskar Blues:
Longmont, CO/Brevard, NC/Auburn, AL – Oskar Blues Brewery and Auburn University have forged a historic partnership to create a new graduate-level certificate in Brewing Science and Operations. Dale Katechis, founder of Oskar Blues, is a legacy alumnus of Auburn. Dale, his dad, and his older brother all matriculated at the Alabama university.
“It feels really special to be creating this brewing science program in the place where I brewed my first batch of home brew,” Dale said. “It’s like coming home.” Dale’s first ever beer, which would eventually become the award-winning, best-selling Dale’s Pale Ale, was brewed in a bathtub during his time at Auburn.
Martin O’Neill, head of the Department of Nutrition, Dietetics and Hospitality Management in the College of Human Sciences, expects the university and state to benefit greatly from addressing the popularity of craft brewing across the Southeast and the country.
“The interest in craft brewing is exploding right now, much like the wine industry,” he said. “Tourism is even being linked to beer breweries because of a growing demand for better beer by a better traveled public.”
According to the Brewer’s Association, craft brewers provide more than 100,000 jobs in the U.S. and the industry is growing by double digits each year.
Up until now, students and professionals interested in learning about the science of brewing and best operations had to travel to California, Chicago or overseas.
“Our program is designed to provide people, who already have a bachelor’s degree and an interest in brewing, with the necessary educational background to develop their skill base and upon graduation, to sit for the professional certification exams with the industry’s lead certification agency, the Institute of Brewing and Distilling,” Martin said.
The new program is a collaborative effort between the Department of Nutrition, Dietetics and Hospitality Management and the colleges of veterinary medicine, business, and agriculture at Auburn. Courses cover topics such as soils, malting, mashing, fermentation, brewing, business and beverages.
While courses are offered entirely online, Martin said teaming up with one of the nation’s leading craft breweries will bridge the gap between traditional online learning and the real world of brewing. Noah Tuttle, head brewer at Oskar Blues North Carolina brewery, is helping develop the brew science teaching team curriculum. “We want to offer the practical, hands-on side of brewing. They need real experienced brewers to make the program successful,” he said. “Part of the plan will be to offer students a three-day intensive training at the brewery.”
The doors of Oskar Blues will be open always in order to expose students to best brewing practices, as well as to the brewery’s unique and innovative business approach.
Since January 2013, Oskar Blues Brewery has partnered with Blue Ridge Community College on a series of brewing courses that include extensive hands-on in-brewery learning, and cover all aspects of the business. Five current employees of the brewery were hired after completing one of the Blue Ridge Brew School classes.
The idea behind the brewing certificate at Auburn isn’t to promote craft brewing among undergraduates – in fact they can’t even enroll in the courses – but Martin said it’s rather to teach commercial beer brewers and others interested in joining the growing business sector how to develop higher quality products and how to market and distribute them successfully.
The course will be ready to roll out by the fall of 2014.
“When I look five years down the road, I see this as the premiere brewing school in the nation,” Noah said.
Dale and Noah are visiting Auburn this week for the first home game of the season. Here’s what they’ll be up to:
FRIDAY PRE-GAME ON 8/30
Join the Oskar Blues crew on Friday at The Hound from 7 to 9 p.m. for 19.2 stovepipe cans of Dale’s Pale Ale and Mama’s Little Yella Pils on the patio and several OB drafts at the main bar.
SATURDAY MAIN EVENT ON 8/31
Dale and the Oskar Blues crew will be tailgating under Oskar Blues tents next to Spidle Hall on Mell St. They’ll be cooking up beer can chicken and handing out Oskar Blues swag.
We brought you news of the 3 Floyds Surly co-brewed beer called Urine Trouble Imperial Brett IPA. That beer was released in bottles by 3 Floyds in July. Today Surly gained approval for a keg label called You’re In Trouble. There are no details on the label, but this would appear to be a renamed version of the same beer being released by Surly. I always wondered how the “Urine” portion of the name would fly with the TTB, so I suspect I have the answer.
Here’s a new keg label coming from Goose Island called Brian, Dave & Andy’s Two More Weeks. This beer will be aged in Oak Wine barrels.
From Goose Island:
When we set out to make Two More Weeks our dream was to bring you our version of a straight Belgian-style lambic beer. We have been aging this beer since May of 2012 in some of the best wine barrels in our warehouse. The name's an homage to the brewers keeping the marketing and sales folks at bay while the biology and chemistry of the beer did it's thing. Coming 9/4.
I love this name, and based on the description, I suspect I will love this beer. This is Mother’s Brewing Super Doozy Oak aged Double IPA. This is the “Super” version of Mothers Doozy and it will use Citra and French oak barrels. Look for Super Doozy to be packaged in 22oz bottles and come in at 90 IBU and 9% ABV.
From Odell Brewing:
Fort Collins, CO. – In September, 2013 Odell Brewing will release the next version of its variety 12 pack, Montage. The Fall~Winter package will feature flagship 90 Shilling, the award winning IPA, seasonal Isolation Ale, and a new Roots Release brew called Wellspring.
Inspired by the brewery’s pilot brewing system, the Roots Release brews are experimental, one-of-a-kind, and typically only available in the brewery’s Tap Room. Wellspring, a dry hopped saison, is the first Roots Release offering the brewery will release. Slightly hoppier than the classic Saison, Wellspring is crisp with notes of lemon pepper, banana, and stone fruit.
“Our pilot system is the wellspring of our creativity,” said marketing manager, Amanda Johnson-King. “It’s the heart and soul of our brewery, and we wanted to honor that with our first Roots Release brew.”
Odell brewing will offer three different versions of the Montage variety pack annually, mirroring its seasonal beer release schedule. Each edition will include brewery favorites 90 Shilling and IPA, the current seasonal offering and a new Roots Release offering.
Odell Brewing will release the Fall~Winter Montage in early September, and plans to celebrate with a special Wellspring tapping party in the Tap Room September 14th and 15th.
New for Autumn 2013:
Sentinel Rye Pale Ale:
American Pale Ales are known for showcasing American hop varietals and this brew focuses palates toward several classic, new, and even experimental hop types in convert with loamy and peppery flavors of malted rye, Summit and Magnum hops lend a sturdy hop backbone to this deep bronze-colored beer, while the new Calypso hops add bright fruit characters. Mosaic hops feature a floral essence and new, still unnamed experimental hop variety brings it all together with notes of blueberry and coconut.
A full crystal malt bill provides a backdrop of toasted bread-crust, toffee, and caramel notes to the complex hop aroma and flavor profile characterized by delicate hints of pear, apple, lavender, and tropical fruit. Malted rye adds a subtle spiciness to both the aroma and finish of this pale ale recipe.
Sentinel Rye Pale Ale Brewer's Notes:
Sentinel Island's lighthouse rises stark and tall above Lynn Canal, guiding Southeast Alaska's fishing fleet and other seafaring wanderers safely through often rough seas. Much like this weatherworn icon of Lynn Canal, Alaskan Sentinel Rye Pale Ale is resilient beer worth searching for. The full circle of flavors in Sentinl Reye pair well with hearty, savory dishes with a hint of spice like black bean burgers, Cajun blackened fish, and pepper jack cheese.
Original Gravity: 1.055
Alcohol (by volume): 5.7%
Bitterness: 45 IBUs
Color: 16 SRM
No…I’m not making this up….from CNBC:
Heineken is hoping to jump-start sales of its struggling light brand by taking a page out of the craft beer playbook.
The brewery is changing the flavor profile of Heineken Premium Light by adding Cascade hops, one of the most popular craft beerstyles. The hops are found in brews such as Sierra Nevada Pale Ale and Anchor Steam Liberty Ale.
"What we see and hear a lot about light beer now is consumers have become tired of the taste—the light brands are a little too watery for them and not a rewarding enough experience," said Olga Osminkina, senior brand director at Heineken USA."Cascade hops are not a familiar addition to a light type of beer, so that's going to put Heineken Light in a different category."
Today we get to see a new can coming from Anheuser-Busch. This is a Bud Light can that will commemorate Circuit of the Americas race track in Austin, TX. This track is the new home of Formula 1 racing in the U.S. so I’m excited to see this 16oz can. This beer remains at 110 calories per 12oz serving.
From All Alabama:
To keep the beer flowing, Straight to Ale is in the process of installing four 120-barrel fermenters at its 10,000-square-foot brewery on 3200 Leeman Ferry Road. The Huntsville brewery is currently supplying beer throughout the state, Florida, Tennessee and parts of Mississippi.
"This expansion will allow us to brew more for our current market," said co-founder Dan Perry. "It will allow us to satisfy the increased demand here for Alabama and also allow us to open up the state of Mississippi completely."
Perry, who said the brewery has invested about $150,000 in the expansion, said Straight to Ale's next goal will be to enter the Atlanta market by 2014.
Here’s a new 12oz can coming from Bonfire brewing called Gyptoberfest Marzen Lager. This beer uses Augustiner yeast and Hallertau hops and it will come in at 5.6% ABV.
From Magic Hat:
If you're stopping by the brewery this Labor Day weekend, we've got a special treat for ya: Barrel-Aged Meatwhistle Imperial Stout. We tap it Saturday morning and keep it flowing til it's gone. Cheers
Adoration is making its return this November in 12oz 4packs and on draft. Giving us something to look forward to this winter.
From Howard Street, the new billboard on the corner of 2nd looks like any other beer sign.
Pull into the parking lot and the Mohawk on the model seems to jump out at you, which is what it is doing. The ad is not a painting but a 3-D sculpture made of hops and wheat and the other raw ingredients in Shock Top.
The artist, Stan Herd, is a mid-western wheat field manipulator who has done installations in England, Cuba and Australia. He has been at it for 30 years but this is both his first piece in San Francisco and the first time taken he has worked on a vertical canvas.
From Drakes and Beachwood:
LONG BEACH, CA - Drake’s Brewing Company and Beachwood Brewing Brewmasters John Gillooly and Julian Shrago have much in common when it comes to brewing hoppy beers.
They are logical about it. Make it clean. Make it dry. Create a prominent bitterness that’s sharp and calculated. Amplify hop aroma. And always showcase the hops first and foremost. They both see no other rational way to go about it.
So, when they came together on a collaboration IPA, it didn’t take much mental energy to achieve the perfect Mind Melder IPA.
John beamed himself down to Long Beach last night, and as you read this, they are brewing their collaboration at Beachwood BBQ & Brewing. For his part, Julian offered up his thoughts on the most reasonable brewing methods for bringing the beer to their mutual standards on his system, and John brought in sexy hops, El Dorado and Nelson, to intensify the fresh lemon and tropical fruit aromas to their utmost potential.
Who’s Spock in this analogy? Who’s Kirk? Who’s Sulu? We couldn’t care less, but you can nerd out about it for a few hours over some Mind Melder IPAs at the beer’s release on Friday, September 20th from 5-10pm at Beachwood BBQ & Brewing. We’ll be kicking off LA Beer Week in the only logical way—with fresh Mind Melder IPA, Beachwood’s always stellar lineup of beers, and a hefty assortment of Drake’s brews including rare specialties and seasonals. Go to warp if you want, but make sure you get there in September for a taste. We’ve set the phasers to stun. Ok… we’re done now.
I’ll admit that I really have an odd palate for Session IPAs; but I guess I should also admit that today’s beer has a unique characteristic ...
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