The Bruery - Expansion Update 4

28 February 2014

From The Bruery:

The addition of our brand new brewhouse from Germany means some things will need to move around inside our current spaces. We're pleased to announce that another step in our expansion plans for 2014 includes the lease of two new warehouse spaces, which means separation of clean beer and sour beer fermentation and packaging.

At the end of January, we leaked a sneak peek at one of our new warehouse spaces located near our administrative offices. This warehouse is pretty cavernous and will be used for marketing department raves the less glamorous parts of the wonderful world of brewing, like bottle conditioning and storage of packaging materials.

One of our new warehouses, showing itself off in the sunset.

The interior of that same new warehouse For

a long while, The Bruery was contained only at Dunn Way. The brewery that stands today is still in its original footprint, but as we've grown we've pushed into more units within this building. We eventually spilled out into two other warehouses that are not connected to the building at Dunn Way.

Our beloved Tasting Room at 717 Dunn Way in Northern Orange County One

warehouse is just steps away from the brewery & Tasting Room and it is used for our storage, shipping, waxing, and has a couple offices. We'll call this Bldg #2. The other warehouse, which we'll call Bldg #3, is about 3 miles away from Dunn Way and is a warehouse connected to offices from which our behind-the-scenes, desk-dwelling Bruers work.

Our warehouse supervisor JD using some TLC on Chocolate Rain shipments in Bldg #2

Bldg #3 currently has one section filled floor to ceiling with sour barrels, and one section filled floor to ceiling with clean barrels, which are new oak, bourbon, rye, and other spirit barrels. This shared warehouse is in the process of being changed as you read this. Our sour and funky barrels will soon takeover the entire warehouse and be joined by both of our Meheen bottling lines which will only package sour beer. While both sour (wort only) and clean beer production will still happen at the brewery at Dunn Way, sour fermentation and packaging will only happen at Bldg #3.

Any given day in our warehouse connected to our administrative offices This

means those clean barrels are migrating to a new home miles away from sour beer fermentation and packaging. Across the street from Bldg #2 we have leased a new space that is now insulated and already home to a large portion of our clean barrels. We'll have some more office and meeting space available too, which means we can move and expand our already stellar Bruery lab, too!

Our new clean barrel warehouse, and its first occupants coming in

With the addition of these two warehouses we'll be bumping our number of separate facilities from three to five. This step to separate sour & funky beers from clean beer is critical for us in order to keep our beer quality as high as possible across the board. We’ll be able to make a wider range of sour and funky beers, and we'll have even more staff focused on these beers that we’re so passionate about.

We're always thinking of ways to utilize our space to the best of our ability, so hopefully in time we can develop even more positive changes in our improved spaces as we grow.
Read more blogs about our ongoing expansion plans for 2014

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Stone Releases Go To IPA Year Round

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From Stone:

Stone makes nine year-round beers. For most brewing companies, that’d be enough, especially when you add in the massive number of specialty beers, collaborative ales and other cool non-year-round stuff we cram into the brew schedule. But we’re not most brewing companies. We know that the face of American craft beer is constantly evolving, and with it, the tastes of beer drinkers across the nation. While we’ll never follow trends (but will absolutely do our darndest to start a few), it’s important to keep our eyes, ears and palates open to what our fans desire, and we’d have to be blind, deaf and dumb (in the literal sense) to fail to see beer fans’ love of session India pale ales. They’re popping up everywhere as folks look for lower-alcohol beers delivering the poignant flavors of imperial IPAs. There’s definitely a plethora of modern day scenarios and a need for lighter ABV brews. These served as the impetus for brewing our Great American Beer Festival gold medal-winning session beer, Stone Levitation Ale in 2006. But beer lovers cannot survive on amber ales alone—even if they are intensely hoppy and just 4.4% ABV—so we spent much of 2013 working on several recipes for our very own session IPA, and now, that fruity, piney, altogether hoppy newcomer, Stone Go To IPA, will be available to fulfill your big flavor sans overwhelming ABV needs all year long.

In presenting the world with a session IPA, it was of the utmost importance to us that fans benefit from the superior drinkability of a 4.5% ABV beer as well as a vibrant hop bomb character that they (AND US) adore. As such, Stone Go To IPA brings all the resinous, citrusy oomph hopheads rightfully crave…just in a lower alcohol package. Simple, right? No, actually. It wasn’t easy and it took us a while to dial it in, but in the end we were able to bring it in the lupulin department thanks to the use of a cutting edge brewing technique called “hop bursting,” wherein a, frankly, unreasonable amount of hops are added at the end of the boil and whirlpool stages so that the finished beer takes on a mellow bitterness and massive hop aromas. Our brewmaster, Mitch Steele, is a big-time proponent of this method, so much so that he even wrote an article about it last year for Zymurgy Magazine. After tasting this beer (over and over and over again) and falling in love with this new year-round treat, we can see why he’s all about the burst.

“I’ve really liked the session IPA style since we brewed Ballast Point/Kelsey McNair/Stone San Diego Session Ale back in 2010,” says Steele. “I love the idea of a beer that has the hop character of an intense IPA, but an alcohol content low enough where one can enjoy several pints.”

For years, Steele actually campaigned for Stone to brew a session IPA, but due to capacity issues (and we thank you all for creating the type of demand that keeps us that busy), it wasn’t possible. Thankfully, in 2012, we installed a brewhouse exactly mirroring our initial system, providing the ability for us to finally focus on this passion project of our brewmaster. Having had time to adequately pine and plan, he knew exactly what he wanted for what would eventually become Stone Go To IPA.

“The first and only consideration was that the beer had to deliver on flavor. It had to represent what we do at Stone, and at 4.5% ABV, that’s a challenge,” says Steele. “Alcohol actually adds quite a bit to the flavor and perception of flavors in beers. It’s a real test to brew a beer at a lower alcohol level and have it deliver on the flavor like a beer at 7 or 8% ABV does. Many lower alcohol beers can taste thin and watered down, and that’s not the case with Stone Go To IPA. I’m quite pleased with how this came out. The hop intensity is incredible.”

Photo courtesy StudioSchulz.com

Stats & Tasting Notes by Brewmaster Mitch Steele 

ABV: 4.5%

IBUs: 65

Availability: Year round, 12-ounce bottles in six-packs, beginning March 3

Hops Bill: Mosaic, Citra, Ahtanum, Cascade, Crystal, 06300, El Dorado, Magnum, Sterling

Appearance: Pours light gold with a white-colored head of foam.

Aroma: The hop aromatics exude intense peach, citrus and melon flavors dominate the aroma in the best possible way.

Taste: Hop flavors continue to dominate, but balanced by just enough malt to keep things reasonably in balance. But make no mistake, this beer is very, very hop-forward!

Palate: Dry and bitter. The finish makes you want to drink more.

Overall: This beer employs the “hop bursting” technique, a hopping technique where all or most of the bitterness in the beer comes from late hop additions in the brewhouse, like at the end of boil and in the whirlpool instead of the more traditional approach where most of the hop bitterness comes from earlier additions at the start of the kettle boil. The result is a beautifully aromatic beer with substantial, but somewhat mellow, bitterness. The hop bursting also enhances the flavor retention of the hops and, combined with the dry-hop, creates a very intense and complex hop flavor.
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New Holland - Funk Vessel & Dragon’s Milk Reserve Coming To Bottles

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Today we get to see New Holland Funk Vessel and Dragon’s Milk Reserve as they head to bottles.  Funk Vessel is co-brewed with Rivertown and it is a sour ale that begins life as independent beers from each brewery that are subsequently blended.

Next up is Dragon’s Milk Reserve.  This beer is aged in oak barrels with toasted chilies and it will come in at 11% ABV.  Both beers will be packaged in 22oz bottles.
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Mikkeller - Chill Pils

image Here’s a new brew coming from Mikkeller called Chill Pils.  This Pilsner-style beer is brewed with Yuzu (the version with Orange juice is below), it will be packaged in 11.2oz bottles by DeProef and it will come in at 4.7% ABV.
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WILK Friday BeerBuzz - 28 Feb 2014 - Free Will Lowercase IPA w/John Stemler (Video)

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Deschutes / Distelhauser Co-Brewed Conflux Series No 3 - Doppel Dinkel Bock Ale

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Here’s an interesting new co-brew coming from Deschutes and Distelhauser.  This is Conflux Series No 3 and it is called Doppel Dinkel Bock Ale.  Look for this beer to use Dinkel (Spelt) malt instead of the traditional Wheat malt, it will be packaged in 22oz bottles and come in at 8.5% ABV.
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Bottle Opener Board…Coming To Kickstarter

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Here’s a peek at Bottle Opener Board (B.O.B.).  This cutting board / bottle opener combines two things I love the most….cooking and opening a beer.  I think this is not only a great idea, but it looks really nice as well.  Yes we do enjoy drinking (and opening) a beer while we cook, and short of our sauté pan, nothing gets more use than our cutting boards.  Check out the Kickstarter campaign here and follow along as this project gets funded!
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Bell’s Sponsorship of Annual Iceman Cometh Challenge Extended Through 2018

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From Bell’s Brewery:

COMSTOCK – Bell’s Brewery, Inc. is proud to announce that it will be the title sponsor for the Bell’s Iceman Cometh Challenge through 2018.

The Bell’s Iceman is a 29 mile point-to-point mountain bike race that starts in downtown Kalkaska and finishes at Timber Ridge in Traverse City, Michigan.

The 25th annual event will be held on Saturday, November 8, 2014 and more than $52,000 in cash prizes and $10,000 in merchandise will be awarded.

“Our first three years working with Iceman have been wonderful and we are looking forward to continuing that partnership for the next five years,” said Laura Bell, Bell’s Vice President.

“It’s a signature Michigan event that brings in people from all over the country plus Canada and Europe. It also fits perfectly with the culture here at Bell’s,” she said.

A team made up of Bell’s employees will again compete in this year’s race as well.

Registration opens today both online and with a limited paper registration party at Bell’s Eccentric Café in downtown Kalamazoo.

For more information about the race, please visit http://iceman.com/.
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Prairie Artisanal - The Willows Family Ale

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I love the labels coming out of Prairie Artisanal Ales.  This is The Willows Family Ale and it is an American Sour Ale.  Look for The Willows to be packaged in 750ml bottles and come in at 7% ABV….smiling all the way.
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Pyramid IPL Goes Year-Round

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We brought you a peek at this beer, and now this good news from Pyramid:

Beer lovers are always seeking the newest IPAs and hoppy styles, yet many are looking for a highly drinkable beer. The brewers at Pyramid have experimented with combining different styles to create a new beer that accomplishes both. The result is Pyramid IPL (India Pale Lager). This new year-round beer brings a unique twist to the standard IPA, combining the citrusy hop flavors of a Northwest IPA with the smooth finish of a lager. With 6% ABV, this beer rates 60 on the IBU scale.

Pyramid IPL is somewhat of a blend between a Northwest IPA and a Czech Pilsner,” said Ryan Pappe, head brewer, Pyramid Breweries. “We used a combination of hops common to both brews to create a light bodied beer that has a refreshing flavor and clean finish. With a hint of sweetness, Pyramid IPL has an assertive hop character that will appeal to IPA drinkers, but with a smoother taste experience that harkens back to the classic Czech Pilsners.”

Following the success of Pyramid’s Outburst Imperial IPA, one of the fastest growing IPAs across the Pacific Northwest, Pyramid brewers created Pyramid IPL to give people something different. Pyramid IPL delivers a totally new hoppy experience that beer drinkers will love.

Pyramid IPL will be available on draft, in 22 oz. bottles and in 12 oz. six-pack, 12-pack and 24-pack bottles at select bars, restaurants and retailers across the United States. The launch will be supported by a mix of consumer sampling events across Pyramid’s core markets. To find Pyramid beers, use the global pint seeker.

Visit Pyramid Breweries for more information or join the conversation on Twitter, Facebook or Instagram.
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Stillwater Artisanal - Of Love & Regret Saison

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Today we have Stillwater Artisanal Of Love and Regret Saison Ale  This ale is brewed with Lavender, Heather, Dandelion & Chamomile will be packaged in 12oz bottles and come in at 7.2% ABV.
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Fort Collins Maibock Coming 3/18, Smoked Marzen 3/14

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Great news from Fort Collins….Maibock will be released 3/18 and Out Of The Ashes Smoked Marzen 3/14.

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Flying Fish To Brew NJ350 Anniversary Ale

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From Flying Fish:

SOMERDALE, NJ – To honor the 350th Anniversary of the state of New Jersey, Flying Fish Brewing Company (900 Kennedy Boulevard, 856-504-3442), the largest brewery built in the state since Prohibition, will brew a commemorative beer namedNJ350 Anniversary Ale.  Beginning in April, NJ350 will be available in 750ml bottles and on draft at bars, restaurants and retail stores throughout the state of New Jersey, and regionally in Delaware and Pennsylvania throughout the year.  Flying Fish is inviting interested media members (cameras welcome) out to the brewery this Monday, March 3 from 9 a.m. until 3 p.m. to watch the brewing process and see the first batch go to production.

The historic style beer is an English stock ale, brewed with blackstrap molasses and an array of traditional English malts and barley, then finished with American hops, including Simcoe, Centennial and Cluster, which was the first variety of hop grown in the United States.  NJ350 will have a light brown color and fragrant pine aroma, as a tribute to the New Jersey Pine Barrens, while registering at 7.5% ABV.  The recipe is the result of many months spent experimenting with ingredients and listening to suggestions from New Jersey residents on styles and flavors.

“We’ve been asking Jersey beer lovers for ideas since September, and now it’s finally time to hit the brew deck,”  says founder and president Gene Muller, who has been crafting beer in the state since 1995.  “This beer was created for and in tribute to The Garden State.  It is a beer we can all enjoy, in moderation of course, and be proud of.”

Flying Fish produces a wide range of beers year-round, along with a variety of seasonal specialties, all produced from their new brewery in Somerdale.  The facility, a reconstructed warehouse that once served as a Motown Records pressing plant, is a shining example of green design and green business practices.  Flying Fish is committed to brewing their award-winning beer in the most environmentally friendly way possible.  Tasting room tours are offered Wednesday through Sunday every week.

For more information about Flying Fish, please visit them online at www.flyingfish.com or call (856) 504-3442.  Beer lovers can also follow Flying Fish on social media: via Facebook and Twitter.

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Celebrating 350 Years in 2014

New Jersey is turning 350 in 2014.  The state’s rich heritage, unique resources and resilient, determined people are what make it a place many are proud to call home.  Since its founding in 1664, New Jersey has played a pivotal role in the shaping of American life and culture.  Today, New Jersey is home to 21 Fortune 500 companies and more than 1,100 multinational companies from 40 nations.  When it comes to art, culture, music and sports, New Jersey houses hundreds of museums and is the home state to countless film, TV, and music legends; notable literary figures; and acclaimed athletes.  This once-in-a-generation, year-long event commemorates the Garden State’s notable contributions to the nation and the world.  For more information, please visit www.officialnj350.com.
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Total Beverage Solution Acquires Rights to Vanberg & DeWulf Portfolio

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From Vanberg & DeWulf:

Mount Pleasant, South Carolina - Total Beverage Solution (TBS) and Vanberg & DeWulf are pleased to announce that TBS has acquired the exclusive rights to the Vanberg & DeWulf portfolio.

Founded in 2002, Total Beverage Solution is a fast-growing fully integrated importer and supplier with a highly selective portfolio of wine, beer and premium spirits, including iconic beer brands such as Weihenstephan, Old Speckled Hen, Cooper’s, Birra Moretti and Affligem. TBS has earned a reputation for market expertise and proven sales results by creating value and demand for exceptional brands. TBS is a four-time Beverage Industry Top 100 company.  

Writing from Belgium, Vanberg & DeWulf co-founders Don Feinberg & Wendy Littlefield explain  “Since starting Vanberg & DeWulf in 1982, our mission has been to champion the cause of Belgian beer made by independent, family-run breweries. We have positioned our breweries for long-term growth in the United States. In TBS we have a successor who understands the value of our portfolio, and will help our beers fulfill their potential in the decades to come. We feel this is the right move at precisely the right time with exactly the right team. Our brewers and their beers are in capable hands.”

TBS founder, Dave Pardus states “Vanberg & DeWulf is unique in the pioneering role it has played in the Belgian beer category and the connoisseurship it has brought to the expansion of its portfolio beyond its Belgian roots. Don & Wendy’s relentless passion for beers of quality and terroir has a created a terrific following for their beers.  With the additional resources and infrastructure we bring, there is tremendous opportunity to grow their portfolio, and it complements our prestigious existing lineup of breweries and beers.”

The Vanberg & DeWulf portfolio consists of a tight group of hand-selected breweries representing twenty-five distinct beer styles, including beloved beers like Saison Dupont, and Scaldis. Vanberg & DeWulf was the first US importer to specialize in Belgian beers. The company experienced a ten-fold increase in sales over the last decade. Vanberg & DeWulf has twice been nominated for The James Beard Foundation "Outstanding Wine Spirits or Beer Professional" - the only beer importer ever to have been so honored.

Feinberg and Littlefield will coordinate the transition with TBS over the coming year. Mitaro Consulting, LLC acted as advisor to Vanberg & DeWulf.
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Carton Brewing GORP Coming 3/16

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From Carton Brewing:

Carton Brewing’s next small batch beer, GORP, will be released in the tasting room on Sunday, March 16. Look for it in bars, restaurants, and places that get it starting Monday, March 17.

GORP
Trail Ale
ABV: 8.4% | IBU: 28| SRM: 42

Chris and Augie grew up as neighbors next to the hiking trails of Hartshorne Woods Park. Back then, trail mix was called GORP, standing for Good Old Raisins and Peanuts, which described it perfectly. Familiar and dependable,GORP trail mix was a combination of clean and complimentary flavors appropriate for being out on the trails. With GORP beer, we evoke recollections of fun and flavors of the trails by adding peanuts and chocolate to a robust porter base that is then fermented on black raisins. Drink GORP because it is fun to take the mix off the trail.
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Seattle Cider Introduces Gin Botanical 3/1

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From Seattle Cider:

Seattle Cider

is excited to release yet another stellar cider as part of its seasonal lineup –Gin Botanical. A first of its kind cider, available March through May, Seattle Cider’s Gin Botanical offers a distinctive flavor profile, thanks to the gin botanicals from Batch 206 Distillery added during fermentation. This one-of-a-kind style will be available in 22-ounce bottles and joins the growing cidery’s two year round ciders – Dry and Semi-Sweet, available in 16-ounce cans – on shelves and on draft throughout Washington, Alaska and Oregon beginning March 1.

“When we previewed this style at our opening in August last year, we knew it was going to be an instant favorite – people have been asking for it ever since,” said founder and head cidermaker Joel VandenBrink. “Made with 100 percent fresh pressed Washington apples, we add in the gin botanicals during fermentation, ensuring a flavorful and crisp cider that’s perfect for a Northwest spring.”

Seattle Cider’s Gin Botanical is a semi-dry cider unlike any other, showcasing notes of lemon, orange rind, juniper, cucumber and verbena. Like the spirit that inspired it, this cider is complex, clean, aromatic and refreshing. Offering a 6.5 ABV and just 1.8 Brix, this one-of-a-kind cider is dryer than most ciders found on the market today with aromas unlike any other. Pick up 22-ounce bottles at specialty bottles shops and grocery stores throughout Seattle beginning March 1, including Full Throttle Bottle, Chuck’s Hop Shop and Whole Foods. For a more complete list of locations, visit seattlecidercompany.com (subject to change and availability).

Seattle Cider’s initial offerings – Dry and Semi-Sweet – also break the mold of overly sweet cider, bringing the natural flavors of Washington apples to the forefront. Naturally gluten free and made from a custom blend of fresh pressed, Washington apples, Seattle Cider’s products are handcrafted with all natural ingredients, never from concentrate. Seasonal ciders, such as Gin Botanical, are to be released each quarter, offering unique and unexpected flavor profiles geared toward the season. A full list of year round, seasonal and limited edition ciders can be found at seattlecidercompany.com.

Find Seattle Cider products in stores and on tap throughout Washington, Oregon and Alaska, with growing list of locations available at seattlecidercompany.com. Expansion to Michigan, Idaho and Wisconsin is expected for late spring. Tastings, pints and limited edition ciders are also available at The Woods tasting room in SoDo (4700 Ohio Ave S), which shares the space with Two Beers Brewing Co. For more information, follow Seattle Cider Company on Facebook, Twitter (@seattleciderco) and Instagram (seattleciderco).
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Ninkasi & Iron Goat To Co-Brew Triple IPA

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From Ninkasi & Iron Goat Brewing:

Eugene, Oregon-based Ninkasi Brewing teams up with Spokane Washington’s Iron Goat Brewing for a collaboration brew.  Ninkasi’s founding brewer/owner Jamie Floyd flew into Spokane to brew with Iron Goat brewers Greg Brandt and Paul Edminster. Together the two Hop-Centric breweries put together Goatörhead, a Triple IPA that clocked in at 10.2 ABV and 103 IBU’s.

It has hints of apricots and peaches from the loads of “Rock Star” hops Amarillo, Citra, Mosaic, and a new experimental hop from Roy farms ADHA881 that were used in the brew and dry hopping. The malt side solidly supports the copious amounts of hops at 10.2% with a smooth maltiness and a dry finish.

The Triple IPA has a very limited release and is only being sold in Washington and Idaho.
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Short’s - Uncle Steve’s Irish Style Stout Coming 2/28

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From Short’s:

Irish folklore says that a leprechaun’s favorite beverage is a good ol dry stout, or pronounced in Irish, a leann dubh (black beer). As it turns out, leprechauns aren’t the only creatures who enjoy this style of beer! When Joe was working on expanding the Short’s stout series he asked Steve-O (our Packaging Manager), what type of stout he should brew. Steve suggested a traditional Irish stout and it quickly became a Short’s staple.

Uncle Steve’s Irish Stout (6.0% ABV, 20 IBU) is complete with a dark color, soft head, and a smooth full flavor typical of this lighter bodied beer. A simple grist formula provides a base of roasted malt flavors and a creamy drinkability everyone loves.

The man dressed like a leprechaun on the label is Steve-O riding a black cat. That cat is based off an actual alley cat that lived behind the brewpub and for many years Steve fed and took care of him. The fact that Steve is riding the cat pays homage to growing up in the 80′s; resembling images from a popular cartoon called He-Man and The Masters of the Universe.

This outrageously traditional beer hits shelves today (2/28)!
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Jack’s Abby - Hopstitution, Sunny Ridge and Smoked Marzen

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Three new packages coming from Jack’s Abby today…Hopstitution, Sunny Ridge and Smoked Marzen.  Hopstitution is an Extra Pale Lager that will use (aka substitute) some of the low volume hops that become available (16.9oz bottles).  Sunny Ridge is a Pilsner (5.1% ABV, 12oz bottle) and Smoked Marzen is an “intensely smoked lager (16.9oz bottles).
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Rivertowne - Hop Lace White IPA Coming To Cans

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Here we have Rivertowne Hop Lace White IPA.  This “modern, creative interpretation of a classic Belgian white” is hop-forward…aka hop-laced.  Look for Hop Lace to be package din 12oz cans and come in at 6.2% ABV.
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Crabbie's Introduces Spiced Orange Alcoholic Ginger Beer

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From Crabbie’s:

EVERETT, MA – Since its debut in April of 2012, Crabbie’s Original Alcoholic Ginger Beer (4.8% ABV) has established, and is leading, the alcoholic ginger beer category in the United States.  Crabbie’s Original, which is served chilled over ice with a slice of lemon or lime, has been warmly received throughout the U.S. and is currently distributed in 42 states.  Building on the success of Crabbie’s Original comes a new addition to the Crabbie’s portfolio, Spiced Orange Alcoholic Ginger Beer.

“Crabbie’s is the United Kingdom’s number one selling bottled beer.  It’s a truly innovative drink that hasn’t been offered before in America and the response has been incredible,” says Phil Clarke, general manager of St. Killian, the exclusive US importer of Crabbie’s.  “With the introduction of Spiced Orange, we look forward to the continued growth of the brand;  it’s time for a Crabbie’s.”

Crabbie’s Original is carefully crafted from a recipe using ginger shipped from the Far East which is cold steeped for up to six weeks and then combined with four secret ingredients.  The result is a refreshing, light bodied ginger beer with a spicy fresh ginger flavor, notes of citrus and a warming finish.  Spiced Orange offers the same refreshing taste as the Original but with a lighter ginger profile and a zesty orange flavor.  Crabbie’s Spiced Orange Alcoholic Ginger Beer is ideal when served chilled over ice with a slice of orange.

To celebrate the launch, Crabbie’s is hosting a series of Spiced Orange consumer launch events throughout the Spring across the U.S. including:  Atlanta, GA;  Chicago, IL;  Dallas, TX;  Miami, FL;  New York City, NY;  Richmond, VA;  San Francisco, CA;  Scottsdale, AZ;  and Tacoma WA.  The events will offer Crabbie’s Original and Spiced Orange over ice with a slice and incorporated into a variety of Crabbie’s cocktails;  chef’s will also pair dishes with Crabbie’s and cook with Crabbie’s.  

Since Crabbie’s entered the U.S. market, it has received high praise from Bon Appetit, Huffington Post and The Dallas Morning News.  Hailed as “a ginger beer that lives up to its name” (Bon Appetit), Huffington Post’s “Taste Test” concluded that “the UK’s best-selling ginger beer is finally available in the U.S., and we are quite pleased about it.”  The Morning News called Crabbie’s “moderately gingered and not too sweet…a smooth, refreshing drink,” and Crabbie’s was named “Best in Show” by greater San Francisco’s Fairfax Beer Festival, where it stacked up against some of the nation’s top domestic craft breweries.

The Crabbie’s adventure dates back to 1801 in Edinburgh, Scotland and the shipping port of Leith.  Merchant-explorer John Crabbie began creating great tasting drinks to sell in his shop at 99 Giles Street.  He searched the Far East for the best ingredients, including ginger and exotic spices;  once selected, the goods were commonly transported by elephants to ships which then set sail for Scotland.  More than 200 years later, Crabbie’s elephant logo reflects the search for those ingredients, which are still used today to develop the one-of-a-kind flavor of its alcoholic ginger beer. 

Crabbie’s is available for purchase in two formats:  a four-pack of 11 ounce bottles and a 16.9 ounce bottle.  Ideal for sipping, Crabbie’s can also be blended into a variety of ginger beer cocktails, such as a Dark and Crabbie and the Moscow Mule.

Crabbie’s is currently available in Alabama, Alaska, Arizona, California, Colorado, Connecticut, Delaware, District of Columbia, Florida, Georgia, Illinois, Indiana, Iowa, Kansas, Kentucky, Louisiana, Maine, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Montana, Nevada, New Hampshire, New Jersey, New York, North Carolina, South Carolina, Ohio, Oklahoma, Oregon, Pennsylvania, Rhode Island, South Carolina, Tennessee, Texas, Vermont, Virginia, Utah, Washington and Wisconsin. 
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Sales inquiries for Crabbie’s Original and Spiced Orange Alcoholic Ginger Beer should be directed to Crabbies@StKillian.com.  For more information on Crabbie’s, please visit www.crabbiesgingerbeer.com and follow on Facebook, Twitter and Instagram (@CrabbiesUSA) #icewithaslice #spicedorange.
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Victory is Brewing in Parkesburg, PA!

27 February 2014

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From Victory:

DOWNINGTOWN, PA, February 27, 2014 – Victory Brewing Company is thrilled to announce the official premiere of their highly anticipated state-of-the-art brewery at 3127 Lower Valley Road in Parkesburg, Pa. The facility, which is more than 140,000 square feet set on 42 acres of rolling Chester County countryside, prepares the brewery for the next chapter in its history.

“In 2011, we faced the choice of either retracting markets or expanding our production, as demand outpaced our supply,” said Bill Covaleski, Victory’s president and co-founder/brewmaster. “I guess you know which way we landed!  Now, after more than 18 months of planning and construction, and maybe just one or two sleepless nights in there, we’re excited to finally show-off this beautiful new brewery.”

The location was chosen because of its similarities to Victory’s home in Downingtown. Just as the Downingtown brewery recycled an old Pepperidge Farm factory, the Parkesburg brewery is built within an existing building and both are situated less than 20 miles away from the headwaters of the east and west branches of the Brandywine Creek, respectively.

“Environmental impact and water quality were major considerations for this expansion. Nearly eight months of water-quality research found that the mineral composition of the west branch water is nearly identical to the east branch,” Covaleski continued. “Now the beer is flowing and we couldn’t be more pleased with the result.”

The production space is equipped with top-of-the-line brewing technology and tools, including a best-in-class German-built ROLEC brewhouse with production capacity of up to 200 barrels per batch, as well as a proprietary hop separator coined the HopVIC, and a hard-piped fermentation cellar featuring (16) 1,000 barrel fermenters.  At full capacity, the brewery will able to brew 225,000 barrels annually – more than doubling the current capability in Downingtown.

“Another one of the really exciting new features in this brewery is the state-of–the-art biological acidification system, which will allow our brewers to naturally optimize pH values throughout the brewing process, yielding cleaner and fresher tasting beer,” explained Ron Barchet, Victory’s CEO and co-founder/brewmaster.

The facility also is designed to entertain and educate, bringing fans and beer enthusiasts closer to all aspects of the brewing process. Construction will continue on the 10,000 square feet of space where a full service brewpub and beer garden are planned, scheduled to near completion by the start of 2015.  In the meantime, the facility will be available for private catered events and beginning April 5, will be accessible to the public via chartered school bus tours from the Downingtown brewpub, which also just recently resumed offering tours on the weekends.

“We share the anticipation our fans have expressed over having the opportunity to enjoy the brewpub and tour experience in Parkesburg,” said Barchet. “While there are still a number of hurdles to cross until that can happen entirely, we’re excited to offer an enjoyable package option that provides a behind the scenes look at the brewery, as well as food and beer component in the meantime.”   

The tours, which are scheduled for Saturdays from 11am-2:30pm and 3pm-6:30pm, will depart from Victory’s Downingtown brewpub. Upon arrival in Parkesburg, guests will receive a welcome beer in the catering hall, followed by a guided tour of the brewery from the production floor, before meeting back in the hall to enjoy a chef-inspired food and beer pairing. Each session is limited to 40 people and all tour guests must be 21 years or older to participate. Tickets must be purchased in advance and will be available on Victory’s website, beginning Monday, March 3.

“Words can barely describe the level of our enthusiasm for this new brewery and what it means for Ron and me,” said Covaleski.  “Parkesburg will enable more brewmaster creativity and innovation, as well as the release of new specialty and experimental recipes while allowing us to continue to deliver the existing world-class brands our fans know and love. We hope our fans are equally as excited.”

Parkesburg At-A-Glance

  • If stretched end to end, more than three miles of stainless steel piping is used to connect the brewery and CIP vessels 
  • The custom glulam beams over the brewhouse span 80feet wide, 50 inches deep and weigh roughly 10,000lbs a piece 
  • The lauter tun in the brewhouse is 23 feet wide, weighing 26,000lbs empty, and required a police escort from the seaport in Dundalk, Maryland to Parkesburg, traveling on a special "low-boy" trailer to fit under bridges
  • Speaking of the lauter tun, at full capacity it will be able to brew 200 barrels of wort every two hours for beers like Prima Pils, Summer Love and Golden Monkey. That's 6,200 gallons, or 400 x 1/2 kegs, or 2755 case equivalents, times 12 batches in 24 hours, to deliver 33,066 cases or 74,400 gallons of beer.  You might need to bring a few friends
  • In just one week, the state-or-the-art yeast propagation system can cultivate about 80hL (approximately 2200 gallons) of yeast with more than 100 million cells per mL, which, in technical terms, is a boatload
  • In the fermentation cellar, the self-supported structure holding all 16 1,000 barrel fermentation tanks, was built on a mat slab concrete foundation that is roughly 840 cubic yards, running four feet deep. With the concrete walls, columns and roof added to that, there is roughly 1,600 yards of concrete surface in the cellar, which required 160 concrete trucks, each tank weighing 425,000lbs
  • 45,000 feet of wire is needed to connect and run the 600 foot bottling line
  • Each of the two largest bright beer tanks hold 1,000 barrels at once, which combined, is equal to 275 more barrels than the total number produced in Victory's first full year in operation

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New Belgium Goes Seriously Sour with a 2014 Sour Vintage Single Batch Series

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From New Belgium:

La Folie and Transatlantique Kriek make a return to kick off the series

Ft. Collins, CO – February 27, 2014 – Having recently doubled its wood beer capacity with the addition of 32 new oak foeders, New Belgium Brewing is going sour with its latest Lips of Faith beers. La Folie and Transatlantique Kriek make a return in 2014 as part of a 2014 Sour Vintage Single Batch Series. La Folie is a wood-aged, sour brown that spends one to three years in large oak barrels, also known as foeders. When the beer finally hits the glass, it is sharp and sour, full of green apple, cherry and plum-skin notes. It pours a deep mahogany.

“La Folie is a seriously sour beer, but we like to say that it’s sour in a good way,” said New Belgium Wood Cellar Manager, Lauren Salazar. “This Flanders-style reddish brown ale delivers plenty of green apple, cherry, sometimes even blackberry and chocolate notes. It’s the beer that launched our sour beer program in ’97.”

La Folie is 7% ABV and available now, while supplies last, in 22-ounce bombers and on draft.

Transatlantique Kriek is a slightly sour cherry kriek beer. The 2014 edition began life in the oaken vessels of Frank Boon’s brewery, deep in Belgium’s Lembeek Valley. After two years of wood aging, Boon’s spontaneously fermented kriek shipped across the Atlantic and found its way to New Belgium’s Brewmaster, Peter Bouckaert. To go with Boon’s lambic ale, Bouckaert created a full golden brew to blend in, and round out, this light-bodied kriek. The intense cherry nose leads to a pleasing sweet and sour flash across the palate. Crisp and effervescent, Transatlantique Kriek is 8% ABV and available now, while supplies last, in 22-ounce bombers and on draft.

To celebrate these sour beers, New Belgium recently held a sour beer symposium that explored the art and science of blending beers, from grain to glass, followed by the brewery’s second-annual Lost in the Woods party. Here’s a look into the festivities, accompanied by some banjo playing (yes, we should probably just stick to beer),
http://www.youtube.com/watch?v=vcndh6BjR9Q.

To find New Belgium beers near you, visit the libation locator at
http://www.newbelgium.com/beer/locator.aspx.

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Prairie Artisanal / JFFO - Jazz Millions Farmhouse IPA

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Here’s an interesting pre-historic jazz band coming from Prairie Artisanal Ales.  This is Jazz Millions and it is a Farmhouse IPA.  This beer celebrates 20 years of Jacob Fred Jazz Odyssey (JFFO), it will be packaged in 16.9oz bottles and come in at 8% ABV.
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Anderson Valley Wild Turkey Barl Series Collaboration (Video)


From Anderson Valley Brewing:

Learn the story behind our collaboration with Wild Turkey® and meet the kimmies behind the scenes of our barrel program.
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Ommegang - Cooperstown Ale Coming To Bottles

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Today you get your first look at the packaging for Brewery Ommegang Cooperstown Ale.  This Blonde Ale pays tribute to Cooperstown NY as the “Home of Baseball” and it will use American and Noble hops.  Look for Cooperstown Ale to be a summer release that is packaged in 12oz bottles (and kegs) and it will come in at 5.5% ABV.
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Old Dominion - Dominion Abbey Ale

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I suspect we’re pushing some interesting boundaries here….so here’s your very first look at the packaging for Old Dominion Brewing Dominion Abbey Ale.  This beer celebrates the fact that the first person to record the powers of hops in brewing was a nun and that Convents actually brewed right along side the Monasteries with little or no recognition.  This Belgian-Style Ale uses Perle and Saaz hops, it will be packaged in 12oz bottles and come in at 8.5% ABV…and yes those are legs!
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Southern Tier - 440 Special Ale Brewed For Nashville Beer Week

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Here’s a peek at the keg label for Southern Tier 440 Special Ale.  This beer will be brewed for Nashville Beer Week and it will come in at 5% ABV.

22 April 2014 from Southern Tier:

When we decide to brew a beer for a particular beer week, we put our heads together to come

up with a good name. Most often we try to find something that relates to the city, something unique, distinctive or historic, and we like names that have double meanings. “440” is the pitch standard for tuning many musical instruments and also happens to be a major highway in the Nashville area.

This will be known as a “Special Ale,” and for 2014 we brewed a Roggenbier. This is a Germanic style Rye beer fermented with Weizen yeast. You’ll notice it pours with a hazy appearance, coppery brown in color with a thick rocky off-white head. Hold the glass under your nose to sense the fruity, banana and citrus aromas. Medium body, tart spicy finish, high carbonation are all characteristic of the Roggenbier style. Distinctive clove phenols and fruity banana esters accentuate the spicy character of the rye malts; hints of chocolate in the finish all add to a very complex and rich tasting experience.

Low in alcohol for one of our beers at 4.9%, and also very low bitterness (22 IBU) with a 21.8°L color.

We asked Joe Reynolds, head of R&D and brewer of this beer for his thoughts on Nashville 440. In terms of volume, this is a seldom brewed style, even in Germany. He used 4 types of rye malt: pale, crystal, chocolate and flaked, saying “This complex malt backing melds well with the spicy, fruity yeast character.”

“The hops are a bit non-traditional. I used Pacific Jade, which is a southern hemisphere hop known for its citrus and black pepper notes. The hop’s aroma blends almost seamlessly with both the esters from the yeast and the spicy character of the rye malts.” We wondered about the cloudy appearance, asking if that was intentional. Joe replied, ”Yes. I know it’s cloudy. That is Weizen yeast, still in suspension. They are notoriously non-flocculent and will add a tart and slightly bitter character to the finish. Overall, I am rather pleased with this brew. It’s low in alcohol but high in flavor. A Southern Tier translation of a great Germanic style.”


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Heavy Seas Uncharted Waters 2014 - Plank III

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Today we get to see Heavy Seas Uncharted Waters Series 2014 beer Plank III.  This Belgian-Style Ale is aged on Jamaican Allspice wood and it is the 3rd release in the series.  Look for Plank III to be packaged in 22oz bottles and come in at 8.5% ABV.
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Behind The Scenes With Dogfish Head’s Sofa King Hoppy

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From Dogfish Head:

Let's take a quick trip back to the late '90s.

While heating water one day to prepare for a brew at our Rehoboth Beach brewpub, Dogfish Head founder Sam Calagione caught a cooking segment on the TV above the bar. The chef was describing his method of adding small pinches of fresh cracked pepper to his soup in equal increments the entire time the soup boiled, rather than in one large handful in the middle of the process. The chef said this method would bring more complexity and evenness to the spice of the dishes than if he added the whole volume of pepper all at once.

It was an a-ha moment for Sam. Hops, the spice of beer, are usually added in two large doses – once early in the boil for taste, and once toward the end for aroma. Why not try small, incremental additions of hops pellets during the entire time a beer boiled? He hoped it would allow him to add a lot of hops but in a gentle way that would bring more complexity and pungent hop character.

Sam ran to a thrift store and found an old vibrating football game that he rigged up above the lid on his boil kettle. He slanted the bucket of hops above the football game, and that trickled a slow but constant stream of hops into the beer for the entire 90 minutes of its boil. It worked! The concept of continual-hopping – as well as 90 Minute IPA – was born!

That off-centered approach has stuck, but the technology has evolved. These days, we hop with a precision-controlled pneumatic canon affectionately known as "Sofa King Hoppy." Say it fast (but maybe not out loud) and you'll get the idea.

We asked brewer Shane to give us the nitty-gritty on how Sofa King works it magic:

"Sofa King uses compressed air to blow pellet hops into the boil kettle. We load a pre-weighed amount of hops into a large cone (think: steep funnel) that is above an automated butterfly valve. The butterfly valve opens for a few seconds, then closes. Some of the hops have now 'loaded' a pipe that runs to the boil kettle. Once the valve closes, compressed air is released for 5 seconds in the line behind the hops and blows them into the top of the boil kettle. The cycle of opening the valve and blowing air happens every 60 seconds."

And there you have it. Continual-hopping, compliments of Sofa King Hoppy, allows us to brew beers with great hop complexity but without crushing bitterness. Wanna see for yourself? Check out our AHopEclipse

Now! celebrations going down now nationwide!

- See more at: http://www.dogfish.com/community/blogfish/members/justin-williams/this-ones-for-the-beer-geeks-behind-the-scenes-with-sofa-king-hoppy.htm#sthash.Ems1IHGg.dpuf
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Stone Introduces Latest Mixed 12 Pack Coming In March

imageWe brought you news of the original Stone Mixed 12 Pack back in Oct, and now some details on the new variety pack schedule for a March release.  The new hoppier pack will contain 12oz bottles of Stone IPA, Ruination IPA, Sublimely Self-Righteous and the only release so far of the 12oz Arrogant Bastard bottles.  Levitation and Oaked Arrogant Bastard will not be in this mix.   From Stone:

“We’ve got one more solution to a common craft beer dilemma in store for you: Are you and your comrades having trouble reaching a consensus over which Stone brew goes best with dinner? Well, starting March 3rd, you can buy a handy case of Stone beers that’ll have something for all your craft-beer-loving pals. Introducing the national release of Stone Mixed 12 Pack, a glorious assemblage of four Stone faves: Stone IPA, Stone Ruination IPA, Stone Sublimely Self-Righteous Black IPA and Arrogant Bastard Ale (we managed to cram all that Arrogant flavor into a 12oz bottle for the first time ever!). You’ll get three 12oz bottles of each style; enough to satisfy everyone. And to sweeten the deal, this isn’t a one-shot affair–we’ll periodically release new versions of the 12 pack nationwide with a new beer lineup each time. Vive la variété!”
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