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BREW NEWS

10/21/2014 11:05 PM
A thought for the brewers and people of Christchurch
When I was a young lad of 18 years of age I packed my bags and travelled from the North Island of New Zealand to the city of Christchurch in the South to begin my university education. The move to Christchurch was a no brainer for me – I had lots of family who lived in the “Garden City” and I had been there many times before, always leaving with fond memories. Christchurch is a very special city with significant character – it is the New Zealand city that most closely resembles Melbourne with old stone buildings, a tram line and a beautiful river, the Avon. The city also has a number of other great gems including the Port Hills for excellent scenery and mountain biking, as well as the port suburb of Lyttleton, reached after travelling through one of New Zealand’s longest tunnels. If there is one word I would give to Christchurch it would be ‘beautiful’.....

10/21/2014 11:05 PM
April Beer Club Selection
Our Beer Club selection for April has now been sent out to all online customers. For those living in Sydney you can still pick these up from our store. The April Beer Club selection includes: Samuel Adams, Black Lager Bridge Road Brewers, Australian Ale William Bull, William’s Pale Ale Morland Brewing, Old Speckled Hen

10/21/2014 11:05 PM
Beer store update 5th May
So Sydney has had cracker beer drinking weather this week and it’s set to continue this weekend – sweet! Growlers Currently we have Moa Breakfast beer. A cracker of a lager with rich cherries, very easy drinking. Check out the review for it below: “The aroma is stunning with hints of dry wheat and cherry’s. The carbonation is lively, which works for a crisp summer beer. The taste has a serious hit of wheat and yeast, washing through with all those bubbles and a touch of cherry.” Joel Macfarlane – brewnation.co.nz $28 for a Growler fill Once this is gone we’ll be moving onto Mikkeller Citra Single Hop IPA probably early in the week Latest beers Murray’s No 6 2011 Anniversary Ale – the last available anywhere (limit 1 per person) Sierra Nevada Bigfoot Ale Barley wine Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

10/21/2014 11:05 PM
Store update 19th May
So Sydney is on a roll with its awesome beer drinking weather this week and this weekend looks good to go. Growlers Currently we have Young Henry’s Hop Ale. This beer harks back to classic English style IPAs. Hefty malt backing meets every type of hop in our cool-room, added to all stages of the process. The all Australian hop flavour is not aggressive in its bitterness, but is evident in flavour and aroma and slowly asserts itself with a lengthy, lingering and thoroughly enjoyable palette. $28 for a Growler fill Once this is gone we’ll be moving onto Dr’s Orders Brewing Plasma. Plasma, a White IPA is yet another emerging trend that we’re happy to embrace and present a Doctor’s Orders Brewing twist on. Judicious hop use dominates Plasma’s aroma, backed up with a balanced mouthfeel defying its alcoholic payload before delivering an extremely long lingering bitterness. A deceivingly addictive prescription. The grist for Plasma is practically identical to our Zephyr (Double White Ale) which explains the appearance. However the lack of botanicals, a different yeast strain and excessive hop use deliver an ale that is Zephyr’s polar opposite. In other news Rich is in the shop today, Geoff is onto his 2nd table for the tasting room, while Will is in training for a 9km soft sand running event. Store hours 11am-3pm today, 8:30am-6pm Mon-Fri. 1300 808 254 Cheers!

10/21/2014 11:05 PM
Carlton Draught hits slow mo
Australia’s alcohol advertising regulations are strict, as a result advertisers continually look for new ways to promote the brand – albeit without specifically promoting the product! Check out Cartlon Draught’s latest ad – the slow mo…and a few other old classics.....

10/21/2014 10:40 PM
Everything’s bigger in Mexas…
The post Everything’s bigger in Mexas… appeared first on The BeerCast.

10/21/2014 09:08 PM
Homebrew Hacker Has Already Cracked New Nintendo 3DS
SegmentNext Homebrew Hacker Has Already Cracked New Nintendo 3DS SegmentNext The hacker who goes by the name of Seamlum has been actively trying to create a homebrew channel for the 3DS in order to run homebrew games and applications as well as overriding the region locking system of the 3DS. Apparently he also wanted to ...

10/21/2014 09:00 PM
Brewery Release: NW: Coming Soon …

Press Release

image

10 Barrel is releasing their second bottled pumpkin beer ever… Jamaican me Pumpkin - a 10.4% rum barrel aged Imperial Pumpkin Ale with over a year in the barrels.

According to the brewery: “We had a theory that you could age almost anything in a Jamaican rum barrel and it would taste great so we decided to test that theory with an Imperial Pumpkin Ale. With over a year in the barrels we came to one conclusion: We were right!”

Jamaican Me Pumpkin is the latest beer in 10 Barrel’s annual barrel aged beer release following up 16 Barrels in 2013 and Rye’m or Treason in 2012. Jamaican Me Pumpkin will be available in the coming weeks in all good bottles shops and specialty grocery stores around OR, ID and WA and at the 10 Barrel Bend and Boise pubs.

About 10 Barrel Brewing Co

10 Barrel Brewing Co. is a Bend, OR based brewery with one simple mindset… brew beer, drink beer and have fun doing it. For more information check out www.10barrel.com or get social at fb.com/10barrelbrewingco and @10barrelbrewing on Instagram and Twitter.



10/21/2014 08:57 PM
In Need of a Geography Lesson
Overhead at the pub...

Scene: Sitting at a local pub during a Heavy Seas Brewing event. Guy #1, drinking a Brooklyn Black Chocolate Stout, pontificating to Guy #2 drinking a Blue Mountain Dark Hollow Stout.

Guy 1: "They don't serve domestic beers here."



[ This content originated at Musings Over a Pint ]


10/21/2014 08:48 PM
Sly Fox Oktoberfest
Day 113: Sly Fox Oktoberfest from Sly Fox Brewing Company. Style of beer is 'Oktoberfest'. ABV is 5.8%.

10/21/2014 08:30 PM
Naked City hosting a Beers Made By Walking tapping event this Thursday

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. A few months ago we told you about a uncommon program designed to incorporate hiking and urban strolling into the brewing process: Beers Made By Walking. (read that post.) Today we are happy to announce that this Thursday, October 23 Naked City Brewery hosts a Beers Made...

10/21/2014 07:38 PM
PICTURES: Beer lovers sup up at the Milton Keynes CAMRA Concrete Pint real …
Milton Keynes MKWeb PICTURES: Beer lovers sup up at the Milton Keynes CAMRA Concrete Pint real ... Milton Keynes MKWeb Admission is £3 after 5.30pm on Thursday and Friday and free at all times to CAMRA members. There's food at all sessions to soak up that lovely beer which includes Concrete Cow Cloven Hoof and Frog Island Lock, S ...

10/21/2014 07:00 PM
Brewery Release: CO: Coming Soon … Hacker-Pschorr Animator

Press Release

LITTLETON, Colo…(Oct. 21, 2014) Long-known in the U.S. for its Weisse and Original Oktoberfest, Munich-based Hacker-Pschorr Brewery has been expanding its U.S. offerings throughout 2014 with a limited-release specialty bier series.

The fourth and final bier in the series, Animator is available in collectable 16.9oz swing top bottles. It is available to distributors across the U.S. now, and bier fans can expect it to see it on shelves in the coming weeks.

Among the earliest doppelbocks, Animator is a robust, unfiltered lager that fortifies the body and soul on even the coldest days of winter. Animator possesses a deep mahogany hue and creamy foam crown with a complex palate, which contains notes of chocolate, roast, brown sugar, licorice, apricot, and exotic fruit. “It’s a must-have for any beer aficionado,” says U.S. Brand Manager Charles Stanley. “Nice bubbles on the tongue, very smooth for a doppelbock. Beer enthusiasts consistently give it high marks overall.”
Look for the first three releases, Hubertus Bock, Sternweisse, and Oktoberfest, to explore the entire Limited Edition Series.

Prost!

About Hacker-Pschorr
Hacker-Pschorr is truly dedicated to the art of brewing. Since 1417, Hacker-Pschorr has focused on quality ingredients, artful crafting, and fresh flavors. Hacker-Pschorr beers have always been brewed in accordance with the Reinheitsgebot (purity law) of 1516, which mandates that beer brewed in Bavaria consist of only malted barley, water and hops. Other styles available from Hacker-Pschorr in the US are Weisse, Weisse Dark, Munich Gold, and Oktoberfest. Visit http://paulanerhpusa.com/hacker-pschorr/ for details.

About Paulaner HP USA
Paulaner HP USA, purveyor of the world’s finest beers, is headquartered in Littleton, Colo., and imports Paulaner, Hacker-Pschorr, Fuller’s, O’Hara’s, Früli, and Dixie beers, as well as Fuchen herbal liqueur. This list of fine imports is available throughout the United States wherever quality beers and spirits are sold. http://paulanerhpusa.com.



10/21/2014 06:03 PM
Colorado Beer News 102114
Colorado Beer NewsToday is Reptile Awareness Day. This seldom celebrated "holiday" was created to help raise awareness of the 6,500 to 10,000 different species of reptiles in the world and promote learning about them. Reptiles include snakes, lizards, turtles, crocodiles, and alligators. While you might not have many reptile living near you, it's always a good idea to know what may be living near use just in case you encounter one. So toast today to our cold-blooded friends and appreciate those creatures that live around you. Here's what's happening around the Colorado beerosphere today Tuesday, October 21st, 2014. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

[CO Beer Festivals] -- [Beer Dinners] -- [CO Beer Releases]

Metro Denver

Copper Kettle Brewing Co (Denver) - It's the middle of October Pumpkin Cask Month at CKBC. Tomorrow, Oct. 22nd, they'll tap a cask of Bourbon Oak Aged Pumpkin Porter. It's a pumpkin with a kick! Stop in for a glass. [1338 S Valentia St, Unit 100, Denver, CO]

Arvada Beer Co (Arvada) - It's Day 2 of their birthday celebration week. Today they bring out the popular Chile Golden Ale. The beer has the aroma of poblanos and the taste of Hatch Green chilies. Not much heat but a lot of flavor and aroma. Come on down and try a pint today! [5600 Olde Wadsworth Blvd, Arvada, CO]

Platt Park Brewing Co (Denver) - Halloween is right around the corner! On Thursday 10/23 they will be Carving Pumpkins. Feel free to bring the kids, your own pumpkin, and they will supply the rest. After, they will display all the carved pumpkins on their front patio! Also, Halloween Night, from 6pm-12am they are going to have a Kids Costume Contest @ 6PM and an Adult Costume Contest @ 10PM, a haunted brewery dance and Special Beer Releases! Make sure to be dressed and ready to party! [1875 S Pearl St, Denver, CO]

4 Noses Brewing Co (Broomfield) - In case you missed it last night, they've put up a Smoked Doppelbock on tap as of last night. Open today from 4pm til 9pm. [8855 W 116 Cir, Broomfield, CO]

Rockyard Brewing Co (Castle Rock) - The quest for the perfect double IPA continues this week with a release of another infamous Jellyman's Deviation beer this Friday, October 24th at 4pm. This time they're tapping "Jelly 3.0" an IIPA brewed with a Belgian yeast blend. This big brew weighs in at 11.5% ABV and is served in a tulip glass. The brew has a spiced tea-like flavor with an even bitter finish. [880 Castleton Rd, Castle Rock, CO]

Mu Brewery (Aurora) - Mark your calendars for Halloween Night for "Boo at the Mu". They'll be hosting a costume contest. You can get a free 5oz pour of their small batch "Witches' Brew" IF you can get it from their Haunted Cellar. Muahahahahahah! 9735 E Colfax Ave, Aurora, CO]

Crooked Stave Artisan Beer Project (Denver) - Huzzah! Tap-It Tuesday is back! Tonight at 6pm they will be tapping "Between the Staves", a collaboration beer they did with Anchorage Brewing Company. This beer is a sour ale aged in cognac barrels. $5 taster, $10 full pour. [3350 Brighton Blvd, Denver, CO]

Hops & Pie (Denver) - Here's all the fresh tappings today at Hops & Pie: Hoponious Union from Jack's Abby, Ghoul Fuel from Bull & Bush, Standard from Prairie, Pumpkin Patch from Rogue, and Mystic Momma from Jacki O's. Get 2 drafts and an 18" 2-topping pizza for $23 today from 5pm to close. Try their Roasted Pumpkin soup too! [3920 Tennyson St, Denver, CO]

Boggy Draw Brewery (Sheridan) - Progress is being made on this brewery in the making. Today their brewhouse arrived and is in their building. Stay tuned for further updates on this new brewery. Future location: [3535 S Platte River Dr, Sheridan, CO]

Station 26 Brewing Co (Denver) - Just in case you were curious as to what the brewers have been up to - they are planning to brew 75 barrels of beer in the next 10 days. The recipe list includes: Colorado Cream Ale, IPA No. 1 (yup, it's coming back), Dubbel (new), Milk Stout (new) and another beer TBD (taking suggestions). Meanwhile, plenty of beer already on tap. [7045 E 38th Ave, Denver, CO]

Floodstage Ale Works (Brighton) - There's going to be a Historic Downtown Brighton Halloween Pub Crawl on Saturday, october 25th from 2pm til 9pm. Participating are Brighton Tavern, Copper Rail, La Estrellita, Jordinelli's, Jerry's and Floodstage Ale Works. Come by and see them. Open 7 days a week til 2am. [170 S Main St, Brighton, CO]

ACBR Holiday Beer Bash (Denver) - Join American Craft Beer Radio on the evening of November 21st 6-9pm at Wings Over the Rockies Air & Space Museum (yes, you will be drinking delicious beer around classic out-of-commission aircraft) for their 2nd Annual Holiday Beer Bash! Interact with the brewing industry first hand and sample hundreds of different seasonal and year-round offerings. 35 + featured breweries with unlimited sampling. Local chefs serving sample food offerings. TONS of prizes to give away (what are the holidays without gifts?) 21+ admission ONLY. VIP tickets get in 1 hour early at 5pm. Tickets available on Eventbrite. [7711 E Academy Blvd, Denver, CO]

Lowdown Brewery + Kitchen (Denver) - Two beers just went on tap today: "Lonely Sheep" Scottish 90 Shilling and also "Boxer" India Red Ale. Come and get them! [800 Lincoln St, Denver, CO]

FERMÆNTRA (Denver) - The opening date has finally been set for this new brewery in Denver. FERMÆNTRA plans to open on November 15th, 2014. Stay tuned for more details on what this brewery will bring to the tap wall and what others can do to add to that list. [1715 E Evans Ave, Denver, CO]

Boulder County

Odd13 Brewing (Lafayette) - Announcing the release of a new beer this Thursday, October 23rd - Pepo the Picker, a sour ale with pumpkin and apple. This is a collaboration brew between Odd13 and Stem Ciders. Pepo the Picker is an intensely sour brown ale brewed with pumpkin and fermented with juice from granny smith and crab apples. Subtly spiced with ginger, cinnamon, and cardamon. Bottles will also be available for purchase. [301 E Simpson St, Lafayette, CO]

Liquid Mechanics Brewing Co (Lafayette) - Mark your calendars for our 1st Annual Hoppy Halloween Bash on Friday, Oct. 31st. There will be both a pumpkin and costume contests. Bring in a carved pumpkin on the 29th or 30th to be judged on Halloween. Wear your costume on Halloween for happy hour pricing all night. Both pumpkin and costume judging will be at 8pm. 1st place prize for pumpkins and costumes = $25 gift certificate, 2nd place = $15 gift certificate, 3rd place = free pint. [297 N US Hwy 287 #100, Lafayette, CO]

Vindication Brewing Co (Boulder) - The Edge of Town Brown is now available once again on tap! Stop in soon and try a pint. [6880 Winchester Cir, Boulder, CO]

Upslope Brewing Co - Lee Hill (Boulder) - Finish up that costume, and get ready for a freaky fun time with some beats, boos and brews at Upslope Swills & Chills Halloween Costume Party on Friday, October 31st (9:00 pm-1:00 am) at their Lee Hill tap room. They're clearing out their barrel room to make room for all the Thriller dance moves you'll be busting out to their live DJ, Old Man Winters. They'll also have a costume contest at 11:00 pm (1st place wins a $100 tap room gift card!), a specialty Halloween-themed brew, Cheese Louise food truck, and games & prizes kicking off the night beginning at 5:00 pm. [1501 Lee Hill Rd #20, Boulder, CO]

Upslope Brewing CO - Flatiron Park (Boulder) - Upslope Brewing is getting ready to celebrate their 6th anniversary! Another year down and another excuse to party - help them celebrate six years of Upslope beers on Saturday, November 8th (2:00-8:00 pm) at their Flatiron Park brewery! They’ll have new & vintage releases, plenty of food trucks, games and live music on their back dock to help them toast to six more incredible years. [1898 S Flatiron Ct, Boulder, CO]

Echo Brewing Co (Erie) - At last, their award winning Echo Amber is now back on tap. pair that with one of their pizzas and you're sure to have a good day. Open tonight from 3pm to 9pm with Happy Hour $1 off pints 3pm to 6pm Monday through Thursday. [600 Briggs St, Erie, CO]

Left Hand Brewing (Longmont) - Why wait til Halloween to party? Left Hand is hosting their Halloween Party this Friday, October 24th from 9pm to 11:30pm. This party has a $13 cover charge. There will be live music from "Judge Roughneck", an awesome Costume Contest with 3 places. Top prize is Beer-for-a-Year! 2nd place is a case of beer, and 3rd place is a 6-pack. They will also have two beer releases that night - Safety Round 6 & 7 (session IPAs) at 9pm. Try out that costume a week early. [1265 Boston Ave, Longmont, CO]

City Star Brewing - Berthoud CO
Sponsored ad from City Star Brewing - Berthoud, CO.

Northern Colorado

Loveland Aleworks (Loveland) - Wearing your Aleworks tee to the brewery earns you $1 off every pint in the taproom today! Buy a tee or hoodie today, and they'll treat you to a beer. Also, stop in today for their pumpkin carving contest. BYO pumpkin and tools. Complimentary beer for all participants 5-10pm. [118 W 4th St, Loveland, CO]

Pateros Creek Brewing Co (Ft. Collins) - Today's Beer Pic of the Day comes from Pateros Creek Brewing Company. They were showing off their line-up of canned beers today. Look for these brews wherever PCBC beers are sold. [242 N College Ave, Ft. Collins, CO]


Grimm Brothers Brewhouse (Loveland) - The brewery is still looking for more people to join in for their Murder Mystery Beer Dinner at Grimm Bros on Wednesday, October 29th from 6pm to 9pm. This is a dress-up in costume beer dinner and murder mystery. 10-20 players will participate going for roughly 3 hours. $35 per ticket. 3 course dinner from Road Grill and beer included. Prizes will be given out to Super Sleuth, Wealthiest Player, Best Costume and Best Performer. More info on their Facebook event page. Also, coming up this Friday, October 24th, Grimm Bros will release their Pumpkin Griffin Hefeweizen Ale. It's a special version of their regular hefeweizen only with pumpkin and spices. Plus, as a bonus for reading this whole listing - you can get $3 pints from 5pm to 8pm tonight (10/21). [623 Denver Ave, Loveland, CO]

High Hops Brewery (Windsor) - Learn to homebrew with Dr. Pat! On "Learn To Homebrew Day", Saturday November 1st, you can attend a 2 hour class from 10am to 12pm and learn all the basics of doing an all grain brew via a Brew in a Bag system and they won't even need a mash tun. The cost of the class is $20 and you can buy your ticket in the Hop Hut or the Home Brew Shop on site or call (970) 674-2841 to sign up. After the class you can use your ticket as a 10% off coupon in their Home Brew shop. Also, this Wednesday, October 22nd at 5pm they'll be tapping another Ales from the Crypt beer - Hoprenomicon - Deadite Pale Ale. And then on Thursday, October 23rd they'll re-lease another beer - Dr. Pat's #14 (IPA). [6461 Hwy 392, Windsor, CO]

1933 Brewing Co (Ft. Collins) - You're going to want to leave work early for this one! CHILI BEER is being released today! They're sure you've tried all sorts of chili beers, but you haven't tried their head brewer Z's yet - and you are in for a treat. This recipe is a decade in the making. Thanks to local farm Fossil Creek Farms for the chilies and to The Kitchen Fort Collins for the labor. Stats: 6.3% ABV, 17 IBUs. Specialty Ingredients: Organic Serrano and Anaheim peppers from Fossil Creek Farm. [4025 S Mason St, Ft. Collins, CO]

Broken Plow Brewery (Greeley) - Plan to attend a Halloween Party at The Plow on Friday, October 31st starting at 6pm. wear your best costume and get a chance to win their costume contest. There will be delicious pizza available from Elements Wood Fired Oven, plus live music from Mostly Joe Hawkins. There will be an awesome Pumpkin Brew that will be tapped that will knock your socks off. Bring a friend! [4731 W 10th St, Greeley, CO]

Southern Front Range

Iron Bird Brewing Co (Colorado Springs) - New at the IB this week: A small batch of Ahtanum Montana Pale Ale is ready! (5.8% ABV and 40 IBU) They're also now offering their new menu with Oscar's across the street--food is available to order anytime they're open! [402 S Nevada Ave, Colo. Springs, CO]

Mountains and West

Breckenridge Brew Pub (Breckenridge) - There's a new offering on the secret tap right now if you ask for it - check out their Pumpkin Stout. This is a popular brew this time of year. Get it while it lasts! [600 S Main St, Breckenridge, CO]

Revolution Brewing (Paonia) - The brewery just obtained a new (to them) 10 bbl boil kettle. Look for even more beer flowing from their taps in the near future. [325 Grand Ave, Paonia, CO]
___________________________________________________________________________

Catch up on Colorado Beer News from earlier this week:
Monday


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10/21/2014 06:02 PM
Visitors raise a pint to real ale festival
Brighouse Echo Visitors raise a pint to real ale festival Brighouse Echo Visitors to the Bailiff Bridge FestivALE indulged in their love of all things real ale, as the event returned last weekend for its third year. Held at Bailiff Bridge Community Centre, the festival was a huge success and raised more than £3,000 for the ...

10/21/2014 06:00 PM
Brewery Release: WA: Seattle: Get It (Tomorrow) … Maritime Pacific XPA Fresh Hop Harvest Ale

Press Release

MaritimePacificFreshHopXPAThis Wednesday, starting at 5 PM, Maritime Pacific will be tapping this year’s Fresh Hop Ale, XPA, at the Jolly Roger Taproom. The 2014 XPA is bright and hoppy, made with over 200 lbs. of fresh Amarillo Hops from the Sunshine Ranch of Gamache & Sons in Toppenish, WA.  Thanks to the Gamache family, Maritime’s brew crew was able to do an up-close-and-personal tour in the hop fields in August of this year and were totally blown away by the family’s hospitality, and of course, what effect this year’s Amarillo harvest had on this year’s XPA profile. Maritime has been brewing XPA with all fresh Amarillo hops for over 12 years, with this year showing to be one of the standout years for this fresh hop ale. XPA is a pale ale style with a decided hop character that runs the gamut from bold citrus notes to floral aromatics. Its 5.5% ABV combined with its 55 IBU makes a perfect session beer for those wanting hops and flavor. For the release night Maritime will also be tapping at 5 PM a special dry hopped cask conditioned version of this year’s XPA on the bar.  Get here as early as you can because we know the cask will not last long.

CHEERS!

Hope to see you Wednesday!



10/21/2014 05:34 PM
Darkness Eve at Stub & Herbs Friday
True to form, the fine folks at Stub & Herb’s have promised to play host to a “Darkness Eve” celebration at the bar this Friday. They’ve assembled 15 different Surly offerings as well as a ton Other great beers. They’ll be tapping Darkness 2013 at 8pm and Darkness 2014 at 10pm. See below for the ...

10/21/2014 05:10 PM
Answer to the eternal question: Stir a cocktail or shake it?
And that’s why James Bond is a secret agent instead of a bartender. “It is rarely wrong to stir a drink, but often wrong to shake it.” On the most recent episode of “The Cocktail Spirit” on the Small Screen Network, mixology expert and historian Robert Hess explains in no uncertain terms the correct circumstances […]

10/21/2014 05:00 PM
Brewery News: OR: Portland: Old Town Brewing Co. releases collaboration beer Wesen Wiezen to support Grimmster Endowment

Press Release

Portland, Ore. – Old Town Brewing Co.® (OTB®), a locally owned and operated Portland brewery, will celebrate the season premiere of Grimm’s® fourth season on Oct. 24, 2014, with the tapping of its Wesen Wiezen specialty brew.  For every pint sold, OTB will donate $2 to the Grimmster Endowment at OHSU Doernbecher Children’s Hospital.

No stranger to ghosts and legends with its famed haunted location in Old Town, Old Town Brewing Co. knew locally filmed and beloved Grimm would be the perfect partner for a specialty beer, and just in the time for Halloween, too. The result is a delicious reflection of Portland and the show’s character.

The Wesen Wiezen, a black Bavarian hefeweizen brewed in tribute to Portland’s own Grimm TV show, is a classic Bavarian-style hef with black malt that shifts the shape of the sessionable black ale. The specialty brew will be available at both the brewery location on Martin Luther King Blvd. and the Old Town Pizza Davis Street taproom location until it’s sold out.

“For Old Town Brewing Co., this is what it’s all about - creating beer with local partners that reflect the spirit of our city, while being able to give something back to an incredibly important local organization,” said Adam Milne, owner of Old Town Brewing Co. and Old Town Pizza. “My hope is that the community will rally around this opportunity to enjoy incredible beer and raise as much money as possible for Doernbecher.”

Old Town Brewing Co. has been busy during its first two years of inception, scooping up four major awards in the last 12 months, two from the Great American Beer Festival (GABF) and two from the World Beer Cup. Those beers include the following:

  • GABF 2014, Silver, I’d Like to Buy the World a Kölsch, German-Style Kölsch category
  • GABF 2013, Gold, Cents and Sensibility, Fresh Hop category
  • World Beer Cup 2014, Silver, I’d Like to Buy the World a Kölsch, German-Style Kölsch category
  • World Beer Cup 2014, Bronze, Paulie’s Not Irish Red, Irish Style Red Ale category

About Old Town Brewing Co./Old Town Pizza

Old Town Brewing Co. (OTB) opened in northeast Portland, Ore., in 2012. With an emphasis on crafting its beer to reflect the spirit, values, history and personality of Portland, OTB proudly uses Portland’s legendary white stag symbol as the emblem for its beers. OTB is the first Portland brewery to deliver beer and pizza by bike straight to consumers, rain or shine. Reclaimed materials were extensively incorporated into the design of the brewery, evoking an atmosphere authentic to Portland.

Owner Adam Milne opened OTB to complement his Old Town Pizza® location in Portland’s historic Old Town neighborhood. A devoted Old Town Pizza customer since celebrating his ninth birthday at the restaurant, Milne purchased Old Town Pizza from the original owners, the Accuardi family, in 2003.For more information visitwww.otbrewing.com and www.oldtownpizza.com.

About the Grimmster Endowment,

After visiting with patients at OHSU Doernbecher Children’s Hospital, the cast of Grimm were inspired to establish the Grimmster Endowment to provide critical support to OHSU Doernbecher’s most vulnerable patients and families, including help with uncompensated care, travel, lodging and other services integral to their care and comfort.



10/21/2014 04:36 PM
Bartenders Face Off to Craft Best Greek Yogurt & Gin Cocktail (Yes, You Read that Right)
It’s back. Top bartenders from around North America face off in a quest to be named the best. In this first elimination round, the contenders are tasked with creating a signature cocktail for the judges with a surprise ingredient that’s usually on the breakfast menu, not the cocktail menu.   SOURCE

10/21/2014 04:23 PM
What comes after the Resurrrection?
From Michael Klein today: Realtors today may toss around phrases like “Southwest Center City,” “Graduate Hospital” or “Grays Ferry,” but the slice of South Philly hard by the South Street Bridge has carried the name Devil’s Pocket for decades. Story … Continue reading

10/21/2014 03:36 PM
FORE! Pro Golfers Launch Golf-Themed Contract Brand via Brew Hub
Every champion golfer comes to The Brew Hub imbued with a towering source of inspiration. It starts as a solitary journey, but it is one that no golfer, if he dreams of becoming a craft brewer, makes alone. For Keegan Bradley, a boy from Woodstock, VT., it was a lager, brewed with the comforting guidance of the legendary Dr. Paul Farnsworth.

10/21/2014 03:32 PM
IRI: Slight Decline in Craft Growth Through October
Here’s the good news: Brewbound pored over the latest IRI spreadsheet so you didn’t have to. Here’s the bad news (if you can even call it that): Craft growth actually slowed during the latest four-week period, ending October 5, 2014.

10/21/2014 03:16 PM
Ithaca Releases Box of Hops
ITHACA, N.Y. – Ithaca Beer Co. is unleashing full hop fury once again with the 2nd annual release of Box of Hops officially in the Taproom on Wednesday, October 22nd.  This four-beer variety pack was so popular last year–selling out in record time, we brought it back, and this time recharged with a new red rye IPA called Rustic Harvest. Box of Hops is a specialty variety twelve pack featuring our intensely floral and citrusy, Flower Power IPA plus three beers brewed exclusively for the collection: Dark Vine – Black IPA, Creeker – Double IPA, and now Rustic Harvest. To promote this very limited release around northeastern states, Ithaca Beer hasTap Takeovers and pub crawls to showcase all [...]

10/21/2014 03:13 PM
Golden Road Releases Back Home Gingerbread Stout
Los Angeles, CA — Just in time for the holidays (read: October), L.A.’s Golden Road Brewing has bundled winter’s favorite flavors into a pint-sized gift sure to please the palates of even the greenest of grinches. Back Home Gingerbread Stout debuts this season on draught and in newly designed four-packs of 16-oz cans available late October at retailers including Whole Foods, Costco, Trader Joe’s and BevMo! among others. The stout is currently on draught at The Pub at Golden Road Brewing and will be pouring at sister properties Tony’s Darts Away and Mohawk Bend in [...]

10/21/2014 03:10 PM
10 Barrel Brewing Releases Jamaican Me Pumpkin
Bend, OR — 10 Barrel is releasing their second bottled pumpkin beer ever… Jamaican me Pumpkin - a 10.4% rum barrel aged Imperial Pumpkin Ale with over a year in the barrels. According to the brewery: “We had a theory that you could age almost anything in a Jamaican rum barrel and it would taste great so we decided to test that theory with an Imperial Pumpkin Ale. With over a year in the barrels we came to one conclusion: We were right!” Jamaican Me Pumpkin is the latest beer in 10 Barrel’s annual barrel [...]

10/21/2014 03:00 PM
Brewery Release: NW: Get It Now … Victory Winter Cheers

Press Release

WinterCheers-6pk

DOWNINGTOWN, PA – Victory® Brewing Company (Victory) is pleased to announce the return of its holiday seasonal, Winter Cheers. Welcoming and warming, Winter Cheers is a delicious refreshing wheat ale that is light in body and soothing in texture. Combining German wheat and barley malts, oats, torrified wheat and whole flower Tettnang and Citra hops, the fruity and spicy holiday brew delivers a crisp finish, with hints of banana, clove and citrus.

At 6.7% ABV, Winter Cheers lives up to its name, fueling festive times and chasing winter’s chill. Due to its charming flavor profile and broad appeal, it is the perfect accompaniment to a variety of dishes ideal for any holiday gathering. Instead of the obligatory bottle of wine, a six-pack of this special seasonal paired with a homemade treat makes for a unique and memorable hostess gift.

Available now until mid-January at craft beer bars, bottle shops, beer distributors and major gourmet grocery stores including Whole Foods and Wegmans, throughout Victory’s 35 state distribution footprint. Winter Cheers is offered on draft and in 12 oz. bottles (six packs) for approximately $9.99, but varies upon location. Use Victory’s Beerfinder to discover a nearby location, or download the free Victory Mobile app for Android or iPhone.

“With Winter Cheers wheat ale, we approached the spiciness one would expect in a holiday beer but in a much more refreshing, unique, and flavorful manner. It is meant to be enjoyed and shared among friends or family and Victory fans really took that to heart last year, so it’s no surprise it’s back for a second year, ” said President and Brewmaster, Bill Covaleski.

About Victory Brewing Company

Victory Brewing Company is a craft brewery headquartered in Downingtown, Pennsylvania. Founded by childhood friends, Bill Covaleski and Ron Barchet, who met on a school bus in 1973, Victory officially opened its doors in February of 1996. In addition to the original Downingtown brewery and brewpub, Victory recently opened a second state-of-the-art brewery in Parkesburg, PA to expand production capabilities and serve fans of fully flavored beers in 35 states with innovative beers melding European ingredients and technology with American creativity. To learn more about Victory Brewing Company visit us on the web at www.victorybeer.com.



10/21/2014 02:54 PM
Downpour Brewing opens this Saturday in Kingston

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. This just in. Downpour Brewing, a brand new brewery in Kingston, Washington, is scheduled to open this Saturday, October 25. Located within walking distance of the ferry dock, the tasting room at Downpour Brewing promises to provide bar seating, TVs, picnic tables, and a kid’s play area....

10/21/2014 02:44 PM
A Brand Re-Vision: The Artist’s Whiskey Decanter
We’ve all seen a whiskey decanter. It’s cut glass or crystal, full of class, and a cobwebby blast from the past. It’s short and stubby ...

10/21/2014 01:37 PM
Upslope Brewing 6th Anniversary Party – November 8, 2014

Another year down and another excuse to party – help us celebrate six years of Upslope beers on Saturday, November 8th (2…

The post Upslope Brewing 6th Anniversary Party – November 8, 2014 appeared first on thefullpint.com.



10/21/2014 01:30 PM
The Bonnie Lad
An Alabama style whiskey, Clyde May’s finishes with sweet green apple and a hint of cinnamon, making it the perfect ingredient for autumn drinks.    

10/21/2014 12:31 PM
Beer Birthday: Lucy Saunders
because beer is food: in cooking, at the table, and by the glass … So begins the website of beer cook Lucy Saunders, whose birthday is today. Lucy has done much to promote both cooking with beer and enjoying food with beer through her books and other writings. She’s a treasure, in more...

[[Click through to the Bulletin for full content]]

10/21/2014 12:30 PM
(512) Brewing 6th Anniversary THIS SATURDAY

(Austin,TX) – Join in on the fun at (512) Brewing as they celebrate their 6th Anniversary in bringing you local, fresh craft b…

The post (512) Brewing 6th Anniversary THIS SATURDAY appeared first on thefullpint.com.



10/21/2014 12:00 PM
Bazi Bierbrasserie Closes Out the Last Week of October with 3 Events
October is shaping up to be a great beer month at Bazi Bierbrasserie. With tomorrow night’s Killer Belgian Fest as part of Killer Beer Week, Bazi is also bringing three great nights to end October and welcome in November. Bazi will be hosting Dubbel the Blinds on October 28th, Kwaktoberfest on October 31st and Día […]

10/21/2014 11:59 AM
Jacksonville to host Goose Island Bourbon County Brand Stout event on Black Friday
For millions of shoppers in the United States the day after Thanksgiving is heaven on earth. Known as Black Friday, it is the single biggest shopping day of the year with hundreds of retailers vying for their dollars with outrageous sales and incentives. But, for beer lovers, it is also a day awaited all year […]

10/21/2014 09:02 AM
Green Man Brewing IPA

The post, Green Man Brewing IPA, first appeared on The Barley Blog.

This bottle of Green Man’s IPA was the last of a batch of brews that I brought home from the Outer Banks this past Summer. At 6.2% ABV and 63 IBU, it’s a solid English-style IPA, if a bit on the shy side. Despite the fairly elevated bitterness units, this balanced brew doesn’t bite too […]

The post, Green Man Brewing IPA, first appeared on The Barley Blog.



10/21/2014 08:17 AM
New cookbook features recipes made to be enjoyed with beer
This hip new cookbook features over 325 irresistible recipes and, in addition to delicious bar food recipes, aspiring cooks can find instructions for beer cocktails, chuggers, shots, shooters, chasers, punches, floats, and shakes, with nearly 1,000 related pairing suggestions using today’s most popular craft and seasonal beer styles.

10/21/2014 08:09 AM
Tactical 1st Aid & Collapse Medicine Course
On Sunday, we had the opportunity to take the Tactical First Aid and “System Collapse” Medicine course put on by Greg Ellifritz of Active Response Training. Greg was in the area putting on two classes hosted by FPF Training. The day before, Greg taught his Extreme Close Quarters Gunfighting course out on the range. We weren't able to do that class, but after experiencing Greg's teaching, it's on my list of things to do now. Greg is a 19-year veteran police officer, including 13 years as the full time tactical training officer for his agency. He has a hobby of third-world travel, and as such has developed extensive knowledge on surviving outside a "civilized" medical system.

Greg starts the class by going over how the tactical first aid taught in this class differs from the "standard" Red Cross or EMT first aid procedures. Those are highly valuable skills too, but for  different situations. Think about the typical issues seen by our EMT and paramedic squads; car accidents, falls, and illnesses are probably the most common things seen. Treatment in these cases typically involves stabilizing the patient until he can be transported to a hospital. For shooters on the range, wilderness hikers, or for warriors on the battlefield, there may be no hospital nearby. There could be multiple injured persons, or gunshot victims needing treatment while the bullets are still flying. In these situations, the injury is most likely to revolve around blood loss, the circulation system, and respiration. In addition, this course covers survival during a short or long term break down of our medical system. Imagine your local hospital filled with pandemic victims. Are you willing to go to the hospital when you slice your hand open in the kitchen? Will doctors and EMTs report to work when people start dying of widespread disease? It's not hard to imagine scenarios where one might have to deal with a serious injury of a family member, or oneself, without the benefit of the local EMT responder and emergency room.

We spent a lot of time going over how to stop massive blood loss. Starting out with Israeli bandages, and other compression bandages, we learned the differences, along with how and when to use them. More importantly, we practiced applying various types of compression bandages to others and to ourselves. (It's not so easy to properly apply a pressure bandage on your own strong-side arm.)

We also covered tourniquets in depth. There's a lot of misunderstanding, and downright outdated and incorrect information regarding the proper use, safety and effectiveness of tourniquets. Much of what we know now comes from experiences in Vietnam and the Middle East conflicts. Once the pariah of emergency medicine, studies have shown that significant numbers of lives could had been saved in Vietnam by the proper application, rather than avoidance of tourniquets. After covering some of the main types of tourniquets available today, including C-A-T, SOF-T, and TK-4, we practiced their use. And again, we practiced both on partners and on ourselves. It wasn't the most pleasurable experience, but it's important to know how to apply these life-saving tools quickly and properly. We also covered the use of hemostatic agents such as Quikclot and Celox, including how to use them to transition from extended-term tourniquet use.

After lunch we moved on to respiration issues, including basic airway clearing procedures, as well as more advanced topics. Clearing a throat obstruction with an emergency cricothyroidotomy was covered. Chest cavity wounds and treating the "sucking chest wound" or tension pneumothorax was discussed next. We also covered how to relieve the pressure on the lungs by "burping" the wound or doing a needle decompression. Greg emphasized that these procedures are considered medical procedures, with related moral and legal complications, and should be considered only in emergency situations.

Moving on to circulation, we covered wound treatment including proper cleansing and disinfecting. Emphasis was placed on the difference between a quick rinse in the kitchen sink before heading to the local doc-in-a-box for treatment, and thoroughly cleansing and closing the wound in the home or field. We learned basic suturing, which we practiced on chicken thighs. Stapling and other (preferred) alternatives for closing wounds were also covered.

The final portion of the class was devoted to drugs, both over the counter and prescription. We talked about what medicines should be included in a emergency medical kit. We discussed alternatives for common drugs, as well as benefits and drawbacks. Greg also shared his experiences on how to legally obtain the discussed medicines, including prescription drugs, to prepare for travel or a collapse situation.

As a shooter, I am often at the range by myself. In the event of a serious injury, I may very well be the first responder, or the only responder. Even without the threat of a zombie apocalypse, this is important information to know and I feel better equipped after this class. Greg constantly challenged us to think about alternatives to the treatments and supplies we covered. We talked about how many of the first aid supplies, and even the packaging they come in could be multi-purposed. In fact, improvisation was a constant theme throughout the day. (Which reminds me I need to add duct tape to my kit.) After all, this is also a collapse medicine course. There are a few adjustments to be made to the contents of my range bag and my car med kit, and those fixes will be done very soon.

Greg is an excellent and highly qualified instructor. The material is presented in an interesting and engaging manner. The class was never boring, despite the heavy subject matter. There were several students in our class who were taking the course for the second time, there's so much information in the class, it's hard to retain it all at once. After the class we were given a CD with over 150 medical references as well as documents summarizing the class material. I've not even had a chance to go through that material.

As with other course reviews I've done, I've only given very high-level information here. There was much, much more information shared than is covered in this post. I'm not qualified to explain the material in detail, and it would be unfair to both Greg and the reader. Take this course if you can. For local readers, FPF Training will be hosting this and other classes from Greg next year. If you can't learn from Greg, get the training from another qualified instructors. In a tactical or collapse medicine situation, this is the stuff you need to know.


[ This content originated at Musings Over a Pint ]


10/21/2014 06:07 AM
The Session #93 announced: Beer Travel
Brian and Maria at the Roaming Pint have announced the topic for The Session #93 will be “Beer Travel.” They travel to beer destinations around the country in an RV, but that’s not a requirement to partcipate. Because Beer by Bart asked writers in Session #29 to tell him about their favorite beer trips Brian […]

10/21/2014 05:48 AM
ChillNFill Growler Shop Opens in North Portland
One of the more barren beer areas of Portland is in North Portland. Yes, there are some great, sought after spots but there are many blocks in between establishments in this part of Portland. Located only a few blocks north of the University of Portland and only a block away from Twilight Room, ChillNFill is […]

10/21/2014 05:00 AM
Killer Belgian Fest at Bazi Bierbrasserie on Wednesday
When it was decided that we would incorporate a Belgian Beer Fest into Killer Beer Week we looked no further than Bazi Bierbrasserie. Named “2014 Top 100 Beer Bars in America” by DRAFT Magazine and “2014 Top Beer Bars in Portland” by The Oregonian, we knew that we found the perfect spot with Bazi. The […]

10/21/2014 04:23 AM
Updates to Our Lists & Guides

Boak & Bailey's Beer Blog - Writing about beer and pubs since 2007

Psst! Up there ↑ in the top navigation bar there are quite a few interesting bits and pieces. That’s where we keep pages (permanent) as opposed to posts (transitory) and under ‘Guides and Lists’ you’ll find things like links to local pub guides around the blogoshire and advice on how to go about becoming a fully-fledged beer geek. But […]

Updates to Our Lists & Guides



10/21/2014 04:03 AM
Big beer is getting crafty, Craft beer is getting wise
“We find your American beer like making love in a canoe. It’s f#%$ing close to water,” Monty Python’s Eric Idle famously buzzed at the Hollywood Bowl ...

10/21/2014 03:05 AM
Brewing in WW II (part three)
Lots more stuff about barley and malting during WW II. I admit much is going straight over my head. All this nitrogen stuff.

I'm now totallty confused about nitrogen in barley. It seems it's not so much how much nitrogen, but how much of which sort, that counts.

"There was another wet harvest in the following year, 1942, although the barleys showed an improvement over 1941. The yield was high, however, but the quality was variable, and while there was a limited supply of good quality, a large quantity was weathered and spoiled by the wet, and there was much that was of low grade. The nitrogen varied from 1.2 to as high as 1.8 per cent, in the barleys which were malted. In view of the limited supply of good quality barleys, these could only be obtained by the buyers if they were prepared to take some of the poorer quality as well. Malts were in consequence variable, and those made up from the poorer qualities showed poor modification and were high in nitrogen."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

Let me get this right, 1942 was a poor harvest, despite the yield being high. So it was poor in terms of barley quality rather than quantity. Loads of barley around, but not much of it very good. And the crap barley made poorly modified malt with loads of nitrogen. Still not sure I get this nitrogen thing.

It sounds like much the same story in 1944:

"Harvesting conditions were again bad in 1944, as the weather broke in early August and persisted into September. Barleys were variable and the bulk was of poor quality, while the nitrogen was high. Those harvested early, before the rain, were in good condition and of fair quality, but the maltsters were not in a position to buy very heavily as large quantities of the good barleys of 1943 had been held over to commence malting the next season, and their bins were full. The consequence was that most of this early harvested barley was taken up by the Ministry of Food, and when the maltsters came into the market wet weather conditions had spoiled the crop and the barleys available were of poor quality. The yield was low, and in order to meet the brewers' requirements, a larger quantity of very low grade barleys were malted than ever before, and the season was described as the worst ever experienced. Malts were exceedingly variable and as a large proportion of the worst barleys were malted late in the season which extended well into the summer, the malts produced were deplorable.
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

Sounds like a real cock up in malting in 1944. Though I'm surprised to hear that maltsters still had lots of barley left over from 1943. When they say the barley was taken by the Ministry of Food, I assume it was being used to make bread. The "national loaf" contained a certain percentage of barley

Wet weather at harvest time definitely seems to be the enemy. I must take a look in brewing records of the period to see if there's evidence of crap malt. A poor yield should be an indication of low-quality malt. It sounds as if a lot of it was made.

Here's an overview of wartime barley harvests:

"Such a sequence of years, only two of which produced malts that could be considered as of average quality, would have produced innumerable difficulties in mamtaining a satisfactory standard of quality even in peace time where the brewer was not hampered with restrictions in respect to materials and when he had sufficient staff and labour was plentiful. It is to his credit that he succeeded as well as he did, although perhaps the standard of quality which was attained, especially as the years went on, was not always very high and, he was afraid could have hardly given some brewers, at least, much cause for congratulation, but the demand always exceeded supply, and the public had to be satisfied with what they were given or go without and so complaints were useless.
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

BAsically, the harvests were generally so bad that brewers would have had difficulties even in peacetime. Of course, one advantage of wartime was taht the public learned to be less fussy. Brewers could get away with below par beer because drinkers had no alternative, otehr than to go without. A real sellers market.

And finally a non weather-related problem: labour shortages.

"Conscription and the insistent demands of the munition factories had taken such a toll of labour that the shortage became acute quite early in the war. Although everyone in the brewing industry suffered, it was perhaps the maltsters who were hardest, hit as malting operatives have to be expert at their job and take time to train. This handicap was most serious in 1940 and 1941 and again in 1944, when the quality of the barleys was poor and the nitrogen content high. Such barleys require more skill and attention on the floors and a longer flooring period, which few maltsters found it possible to give, and consequently modification was poor and the standard of quality of most of the malts was low."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, pages 118 - 119.

I suppose it's obvious that you can't operate as well without skilled and experienced staff. I can imagine the combination ofd a lack of skilled workers and rubbish quality barley must have driven maltsters to despair.

There may be more on malting next time. Or I may jump forward to adjuncts. It depends on my mood.

10/21/2014 01:44 AM
Beer In Ads #1349: As Good To Your Taste As It Is To Your Thirst
Monday’s ad is for Rheingold Extra Dry Lager Beer, from 1964. How about the head on that mug? One down, one to go. And only a few more peanuts left. It really is “as good to your taste as it is to your thirst.” But buried in the text is a baseball reference, too....

[[Click through to the Bulletin for full content]]

10/20/2014 11:40 PM
10th Annual Great American Distillers Festival
The Great American Distillers Festival returns to Portland this weekend at the Leftbank Annex just north of the Rose Quarter. This 10th annual celebration of craft distilleries from across the nation will take place on Friday, October 24th from 5:00 to 10:00pm and Saturday, October 25th from 4:00 to 10:00pm. There are VIP Tickets that […]

10/20/2014 10:54 PM
Stone Brewing Debuts a New Fall Release: Stone Smoked Porter w/Chocolate & Orange Peel
ESCONDIDO, CA (Oct. 20, 2014) – In time for fall, Stone Brewing Co. is introducing a new, citrus-rich chocolaty iteration of the classic year-round Stone Smoked Porter. Today, Stone Smoked Porter w/Chocolate & Orange Peel begins shipping in 22-ounce bottles and on draft at retailers, bars and restaurants in select markets nationwide. “Since 2006, we’ve […]

10/20/2014 10:53 PM
Wild Game and Brewer’s Feast at Grand Superior Lodge
Drop everything. The colorful palette of the north is calling your name… and your belly. Jump in the car (make a reservation first!) and head north to Grand Superior Lodge for some fine imbibing and delicious wild game. Oh, and the colors aren’t bad this time of year, either. Whether you choose to stay the ...

10/20/2014 10:21 PM
Clamps & Gaskets: News Roundup for Weeks 40/41, 2014.
Clamps and Gaskets: weekly roundup
A bi-weekly, non-comprehensive roundup
of news of beer and other things.

Weeks 40/41
28 September - 11 October 2014


  • 2014.10.11
    "Tasting Whiskey," new book by Lew Bryson —editor of Whiskey Advocate Magazine— released.
    —Via Facebook.


  • Baltimore Beer Week 2013 (logo)
  • 2014.10.10
    The 6th annual Baltimore (Maryland) Beer Week began today. Runs through 19 October 2014.
    —Via Baltimore Beer Week.


  • 2014.10.09
    Stone Brewing Company, of Escondido, California 10th largest U.S. craft brewery, to build an East Coast brewery and restaurant, in Richmond, Virginia, opening in 2016, employing more than 288 people.
    —Via Barley Blog.


  • 2014.10.06
    The 'best' beer of each U.S. state, as determined by the highest RateBeer.com scores.
    —Via Business Insider.


  • 2014.10.04
    Is drinking local beer always the best way? Greg Engert of Bluejacket, Washington, D.C., looks at beer quality and flavor as obvious, but sometimes ignored, factors in choosing a 'good' beer.
    —Via Esquire Magazine.


  • 2014.10.04
    The great American beers of 2014, as judged at the Great American Beer Festival, in Denver, Colorado.
    —Via YFGF.


  • 2014.10.03
    "If craft brewing had come along just a little sooner, Ballantine IPA might well now be considered [craft beer's] grandfather."
    —Via Jeff Alworth in All About Beer.


  • 2014.10.02
    "Beer is the purest of all alcoholic beverages." Franciscan Roman Catholic nun, Sister Doris Engelhard, Europe's last brewmaster nun, at Mallersdorf Abbey, in Bavaria, Germany.
    —Via The Atlantic.


  • 2014.10.02
    U.S. government to reduce brewers bond and paperwork, for breweries producing fewer than seven thousand five hundred barrels of beer per year.
    —Via Brewbound.


  • 2014.09.30
    The Centers for Disease Control and Prevention (CDC) has confirmed the first-ever case of Ebola in the U.S., in Dallas, Texas.
    —Via Washington Post.


  • 2014.09.29
    Beer writers continue to equate the complex flavor of wet-hopped beers (beers hopped with hops only hours removed from the harvest) with insipid, immature, Beaujolais Nouveau wines.
    —Via Bon Appetit.


  • Cinderella & the pumpkin
  • 2014.09.29
    Pumpkin beers in early Colonial America.
    —Via Library of Congress.


  • 2014.09.28
    German waiter sets world record, carrying 27 liter-mugs of beer, weighing 62 kilograms (136 pounds), for a distance of 40 meters (43.7 yards). Some spillage allowed.
    —Via Daily Mail.


  • 2014.09.28
    For the 2012 vintage, two hundred and sixty-seven Medoc chateaux have been classified as Cru Bourgeois; the most ever.
    —Via Decanter.


  • Bartender Rachel @DRP (03)
  • 2014.09.28
    A ten-step primer to pouring draught beer correctly —and actually pouring the beer is only one of the ten.
    —Via Brewers Association.


  • 2014.09.28
    "Wine should be paired with a meal, not a weather report." The wine reviewer for the Washington Post recommends Riesling (for its acidity and relatively low alcohol content) for Oktoberfest-style meals of wurst and sausages.
    —Via Dave McIntyre.


  • 2014.09.28
    In 2014, two-thousand acres in New York were devoted to growing barley for malting. Future demand in the state could support thirty-thousand acres.
    —Via Rochester Democrat & Chronicle.

-----more-----
  • Clamps and Gaskets is a bi-weekly wrap-up of stories  not posted at Yours For Good Fermentables.com. Most deal with beer (or wine, or whisky); some do not. But all are brief, and many are re-posts from twitter.com/cizauskas.
  • The Clamps and Gaskets graphic was created by Mike Licht at NotionsCapital.


10/20/2014 10:01 PM
Dry Hopping and the Diacetyl Rest

It’s the name of my new novel – Dry Hopping and the Diacetyl Rest. Do you think it will sell? Probably not as well as The Joy of Homebrewing. The title of this post is more of a mashup of what I did with my harvest lager last week and this past weekend. In lager […]

Read the original article Dry Hopping and the Diacetyl Rest and other Brew Dudes posts.



10/20/2014 08:22 PM
Maritime Pacific Brewing releasing its fresh hop XPA this Wednesday

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. A couple years ago I posted a story about the first fresh hop beers of the season. Specifically, which breweries would be first out of the gate with fresh hop ales. Seemed like important info for hop hounds like me. Someone commented on that post and said,...

10/20/2014 07:47 PM
Jester King & Live Oak Kollaborationsbier

Austin, TX – Jester King / Live Oak: Kollaborationsbiermittschechischemhopfenundwilderbakterienhefekombination &#…

The post Jester King & Live Oak Kollaborationsbier appeared first on thefullpint.com.



10/20/2014 07:32 PM
Stone Brewing Co. Debuts Smoked Porter w/Chocolate & Orange Peel

The post, Stone Brewing Co. Debuts Smoked Porter w/Chocolate & Orange Peel, first appeared on The Barley Blog.

Press Release ESCONDIDO, CA (Oct. 20, 2014) – In time for fall, Stone Brewing Co. is introducing a new, citrus-rich chocolaty iteration of the classic year-round Stone Smoked Porter. Today, Stone Smoked Porter w/Chocolate & Orange Peel begins shipping in 22-ounce bottles and on draft at retailers, bars and restaurants in select markets nationwide. “Since […]

The post, Stone Brewing Co. Debuts Smoked Porter w/Chocolate & Orange Peel, first appeared on The Barley Blog.



10/20/2014 07:19 PM
Beer Review: Magic Hat’s Wilhelm Scream
Featured Contributor Katie  @PunkRockPoet84 The Confession: I am a complete White Girl when it comes to pumpkin spice; candles, lattes, coffee beans, and (of course) beer!  I need it all! My issue with pumpkin beers is that they are usually wheat beers, which I’m not the biggest fan of. So when I saw Magic Hat’s pumpkin ale at the grocery store, I grabbed it like a little kid going for their first pieces of Halloween candy! The Beer: Upon my first sip of this beer…

10/20/2014 06:37 PM
Limited edition skeleton t-shirt? Priceless.

Well, technically not priceless. $20 to be exact. Our own Duck Duckett brought the heat with this one – a death-metal inspired skelelogo with an ominous twist on our rallying cry, “Weekends are overrated.” We only made a few. You too can be a lucky owner. Buy one here!

The post Limited edition skeleton t-shirt? Priceless. appeared first on Monday Night Brewing.



10/20/2014 06:26 PM
Ninkasi Brewing Launch Week Events Across AZ

Tucson, AZ – Golden Eagle Distributors, Inc., a state-wide beer distributor has begun distributing Ninkasi Brewing Compa…

The post Ninkasi Brewing Launch Week Events Across AZ appeared first on thefullpint.com.



10/20/2014 06:02 PM
Improving Beer Clarity and Finings: In Depth – Part 4
clarityThis is the fourth and final part of my four part series on improving beer clarity. In the previous sections we discussed how to measure clarity, causes of poor clarity, proteins and tannins and how to control and improve beer clarity in the mash and the boil. Today we’re going to discuss fermentation finings and […]

10/20/2014 05:53 PM
Keep Moving For The Next Session
For our 93rd Session, our host is Brian Devine, who writes The Roaming Pint, along with Maria Scarpello, and the pair “have been traveling around in their 29-foot RV, named Stanley, since August 2010 seeking out all kinds of great beer destinations.” For their topic, they’ve...

[[Click through to the Bulletin for full content]]

10/20/2014 05:52 PM
Stone Smoked Porter w/ Chocolate & Orange Peel Begins Shipping

(ESCONDIDO, CA) – In time for fall, Stone Brewing Co. is introducing a new, citrus-rich chocolaty iteration of the classic year-…

The post Stone Smoked Porter w/ Chocolate & Orange Peel Begins Shipping appeared first on thefullpint.com.



10/20/2014 05:51 PM
Colorado Beer News 102014
Colorado Beer NewsToday is Clean Your Virtual Desktop Day. That PC, laptop, cellphone, tablet or other personal electronic device used to be brand new and clean. Now, it's full of old icons, apps, files and God knows what. Some of those things you've probably not used for years. Today is the day to take the time to clean up your devices and remove the old unwanted files. Just be careful, the files and data you remove might be important - so back up your device before purging anything. Otherwise, you might just need a craft beer to ease the pain of a device that no longer works properly. Here's what's happening around the Colorado beerosphere today Monday, October 20th, 2014. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

[CO Beer Festivals] -- [Beer Dinners] -- [CO Beer Releases]

Metro Denver

Dry Dock Brewing South Dock (Aurora) - During the weekend, Dry Dock tapped their Coffee Milk Stout at their South Dock location. Plenty of it - come fill your growlers. Open today 12pm to 9pm. [15120 E Hampden Ave, Aurora, CO]

Lone Tree Brewing Co (Lone Tree) - Today is Happy Growler Monday - especially after a Broncos win! Bring you your LTBC growler and receive a discount when you fill it on Mondays. [8200 Park Meadows Dr, Ste 8222, Lone Tree, CO]

Arvada Beer Co (Arvada) - Every give a big Happy 3rd Birthday to Arvada Beer Company today. They will be tapping several special beers this week to honor the occasion. Today (10/20) they're tapping a Chipotle Red ale. On Tuesday 10/21 try the Chile Golden Ale. On Wednesday 10/22 it's IPA Day with $3 pints all day. On Thursday 10/23 they'll tap a Baltic Porter. On Friday 10/24 they'll put up a Barrel aged Winter Schwarzweiss. And finally on Saturday 10/25 it's the return of the Colorado Craft Beer Show - doing a live radio remote. Plus, tappings of a Dopplebock and a Barleywine. Special soups available every day of the week too. [5600 Olde Wadsworth Blvd, Arvada, CO]

Big Choice Brewing (Broomfield) - Here's what's happening this week at Big Choice Brewing. Tonight is this Menu Monday featuring Stalefish Steamed Porter. Tuesday 10/21 brings Buy One Get One Free Pint day when you wear your Big Choice gear and bring in a friend. On Thursday 10/23 you'll get $1 off 4 packs and Growler Happy Hour pricing from 4:30pm to 6:30pm. Saturday, 10/25 is their 2nd Beer Brunch starting at 10am featuring Steamed Porter with Coffee on cask. And on Sunday, 10/26 they will host a Pumpkin Carving Contest. Winner will get 6 FREE pints. They'll also tap a small batch of a pumpkin pie porter. #choosewisely [7270 W 118th Pl, Broomfield, CO]

38 State Brewing Co (Denver) - Events for this week at 38 State Brewing: Wed. 10/22 - Trivia starting at 7pm, plus La Casita food truck at 4pm. Thursday 10/23 - Denver Poker Tour (free to play) starting at 7pm. Friday 10/24 - live music at 7pm and Capt'n Crabby food truck at 4pm. Saturday 10/25 - Trivia starting at 8pm with B&B Smokehouse food truck at 4pm. And on Sunday 10/26 - a Chili Cook-off starting at 2pm with live music. [8071 S Broadway Ste A, Littleton, CO]

Mockery Brewing (Denver) - One of the next breweries to open in Denver will be Mockery Brewing. They've set the date for Friday, November 7th at 3pm to open their doors. They've been busy brewing beers on site since October 10th. One of their beers expected on tap will be a vanilla porter. More details should be forthcoming soon. The River North area is getting tastier! [3501 Delgany St, Denver, CO]

Renegade Brewing Co (Denver) - Tonight is another in a series called "Night with the Brewers". Every third Monday of the month from 5-7pm the brewers will be speaking about a selected brewery topic. Tonight's topic is Yeast. Come learn all about yeast and its role with beer. Also, Pride of Philly Cheesesteaks will be on site for the 1st time tonight. [925 W 9th Ave, Denver, CO]

Boulder County

Vindication Brewing Co (Boulder) - Monday's got you down? Fear not! It's always a Happy Monday at Vindication Brewing. Stop in today and get $1.50 off pints all day long. Then on Tuesday, bring in your favorite music on vinyl and they'll spin your records. Live music on Friday and Saturday nights. [6880 Winchester Cir, Boulder, CO]

BRU handbuilt ales & eats (Boulder) - There's a new seasonal limited bomber bottle release that started over the weekend. Look for their Sasquash Roasted Pumpkin Porter either at BRU or in select liquor stores. This brew was made with pumpkin, molasses, ginger and spice and is perfect for this fall season. Check out their Beer Locator to see where its available. [5290 Arapahoe Ave, Boulder, CO]

Sanitas Brewing (Boulder) - Today they are tapping their new Jim's English Bitter Ale. This beer was inspired by an old homebrew recipe from their Chief of Brewing Operations - Chris Coyne's father. This beer is described as earthy, crisp and sessionable. As always, it's Happy Hour all day on Mondays.

Left Hand Brewing Co (Longmont) - Ladies! During November’s Ales4Females presentations (Nov 3rd & 17th), they will be focusing on beer and food pairing combinations. To help explore our pallets, they will be combining four Left Hand Brewing beers (Polestar, Sawtooth, Black Jack and Stranger) with hops, fruits, spices and other fresh ingredients using Dogfish Head Brewing’s Randall Jr. The intention of this presentation is to explore everyone’s individual pallets, identify pairings that work, pairings that don’t work, and search for a perfect beer and food synergy. [1265 Boston Ave, Longmont, CO]

City Star Brewing - Berthoud CO
Sponsored ad from City Star Brewing - Berthoud, CO.

Northern Colorado

City Star Brewing (Berthoud) - Here's what's happening this week: Today you can earn a FREE beer token with the purchase of any 64oz growler fill. Tuesday 10/21 - Raspberry Bandit tapping. Wednesday 10/22 - Trivia Night starting at 7:30pm. Thursday 10/23 - Come watch the Broncos take on the Chargers showing in the taproom. Friday 10/24 - Live music from Hotfoot 7pm to 9:30pm. And Saturday 10/25 - Live music from Johnny Johnston & The Po' Boys from 7pm to 9:30pm. Plus, lots of great beer always on tap. [321 Mountain Ave, Berthoud, CO]

Broken Plow Brewery (Greeley) - Announcing Medical Mondays at The Plow. For all medical workers, show your medical ID and get $1 off pints all day Monday - every Monday! [4731 W 10th St, Greeley, CO]

Loveland Aleworks (Loveland) - Still pumped up from that awesome Bronco win yesterday? Bet you're out of beer. Good thing you can get $2 off a growler fill today - all day long. Open today 12pm to 11pm. [118 W 4th St, Loveland, CO]

Patrick's Irish Pub (Greeley) - Monday's are Keep The Glass night. Tonight's featured brewery is Wiley Roots Brewing Company and their Apumpalyptica Imperial Pumpkin Ale. Get a great logo'ed snifter glass with your beer purchase. The tapping will start at 7pm. [907 8th Ave, Greeley, CO]

Berthoud Brewing Co (Berthoud) - Coming up this week: 10/22 Wing Wednesday plus Back 40 Stout is on tap. Thursday 10/23 - Geeks Who Drink Trivia at 7pm. Friday 10/24 - Firkin Friday - Aztec Chocolate Stout taps at 5pm. [450 8th St, Ste B, Berthoud, CO]

Southern Front Range

Nano 108 Brewing Co (Colorado Springs) - Please join in tonight from 3:00pm to 11:00pm for the Jason Fields Memorial Fundraiser. They will be tapping two new beers (Spiced Rum Barrel Aged Session IPA and Peanut Butter & Chocolate Robust Porter) so come out and enjoy yourself. Proceeds to benefit the wife and three children of Jason Fields (Travis Fields of Fieldhouse Brewing's partner and brother). Donations will be excepted as well as their donations from beers sold. Please consider helping the family and supporting craft beer in Colorado Springs. Vladi's European Street Food will be there serving up delicious food as well. Come out to support the event. [2402 Waynoka Rd, Colo. Springs, CO]

Fieldhouse Brewing Co (Colorado Springs) - Come play Monday Night Squares with Fieldhouse tonight. Come in and buy a pint before MNF halftime to get a square. Entries close at the 2 min warning at halftime. The open tab at half and at the end of the game with the winning square gets their tab paid for! Bite Me Gourmet Sausage will be there about 5pm. Also, from 3-11pm tonight, the benefit week continues at Nano 108! Don't forget your punch card! Also, this Wednesday Oct. 22nd brings another beer on the test tap. Check out their Oak Aged IPA at 5pm. This Saturday, Oct 25th is the Benefit Week Closing Party at Fieldhouse Brewing from 12-10pm. Rub N' Grub KC BBQ, Treehouse BBQ, and Merken food trucks will be there, live music in the evening from Smith House Music. College football on the MEGA screen during the day. [521 S Tejon St, Colo. Springs, CO]

Ute Pass Brewing Co (Woodland Park) - They recently obtained all of their final licenses and have been brewing their own beer! They served their Live the Dream pale Ale for the recent Woodland Park Oktoberfest and will be serving their Kick Back irish Red Ale for the All Colorado Beer Festival on November 1st. Come check them out! They've been open as a pub/restaurant for over a year but now can officially be called a brewery! Cheers! [209 E Midland Ave, Woodland Park, CO]

Mountains and West

Colorado Hard Cider Festival (Paonia) - Less than 2 weeks away from the 3rd Annual Colorado Hard Cider Festival on Sat. November 1st 11am-7pm. The fest will be serving Hard Cider from Stem Cidery, Colorado Cider Co, Santa Cidre, Snow Capped Cider, Compass Cider, Branch Out Cider, and Big B's Hard Cider. Music starts at 11am with the Solar Brothers, then they have Finders and Youngberg and closing it out with Kipori Woods. There will be Children's activities, great BBQ, fresh apple pressing, free camping and a bunch of happy people. Get out there and drink some hard cider! Location: Delicious Orchards Farm Market. [39126 Hwy 133, Paonia, CO - 1 mile west of town]

Elevation Beer Co (Poncha Springs) - Their new 40oz stainless steel double-walled insulated growlers now come in either orange or blue (Bronco colors). Fill 'em up with your favorite Elevation beer. Open today 2pm to 8pm. [115 Pahlone Pkwy, Poncha Springs, CO]

Broken Compass Brewing (Breckenridge) - Potluck Monday is finally here. Whip up your favorite dishes to share and bring them by Broken Compass at 6:30pm tonight for food, fun and of course, beer. First place dish gets a free 64 oz. growler, second place a 32 oz. and third a free pint! [68 Continental Ct, Unit B12, Breckenridge, CO]

Bonfire Brewing (Eagle) - Their annual Pumpkin Carving Party is this Sunday from 4:30-8pm. As usual, we'll provide a bunch of pumpkins, patterns, and sharp implements. Plus, we're releasing our Harvest Brown -- brewed with squash donated from our customers. [127 Second St, Eagle, CO]

Amicas Pizza & Microbrewery (Salida) - Plenty of daily specials. Their current beer line-up is: Bomber Blonde Ale, Headwaters IPA, Rex's Amber Ale, Weekender Imperial Red Ale, Loyal Duke Strong Scotch Ale, Big S Brown, and the Raspberry Porter. Stop in soon for a beer or a bite. [136 E 2nd St, Salida, CO]

Steamworks Brewing Co (Durango) - Ken and the brewing crew has just bottled some of their Backside Stout and you can get some to take home. This beer won a Gold medal in 2010 and this year won a Bronze medal in the Oatmeal Stout category at the GABF. Taste what is one of the best stouts in America. [801 E 2nd Ave, Durango, CO]

Roaring Fork Beer Co (Carbondale) - Come to the Zombie Pub Crawl this Friday 10/24 at RFBC starting at 6pm. THey will have $4 Zombie Pub Ale's or Zombie IPA of your choice if in Zombie attire! This is an awesome kick off to Halloween, come play Friday! Dress up for drink specials. Meet at Sopris Park at 8:30pm for a thrilling Zombie Bike Ride. [1941 Dolores Way #81623, Carbondale, CO]

Kannah Creek Brewing Co (Grand Junction) - Imagine how good Chocolate Banana Bread would taste. Now imagine that taste in a beer. They will be tapping their Bavarian Dunkel firkin tonight at 5pm and your don't want to miss out on this one! [1960 N 12th St, Grand Junction, CO]
___________________________________________________________________________

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10/20/2014 05:12 PM
Brewing jobs: Experienced Brewer — Palmyra WA
Experienced Brewer Exciting Australian Brewery Vibrant small management team Outstanding career opportunities within the Brewing Industry Gage Roads Brewing Company is experiencing strong brand growth and has secured multiple contract brewing opportunities. As a result, our business is growing rapidly and we have a fantastic career opportunity for an energetic person with a passion for craft brewing and beer. Gage Roads Brewing Company has an opportunity for an experienced Brewer to be involved in all aspects of commercial craft and contract brewing. The position requires practical hands on approach with a large physical component. It also comprises shift work. The following skills and attributes are essential for the selection of the successful applicant: • A passion for brewing and beer! • A good work ethic and positive attitude • Strong learning and problem solving ability • Previous experience working in a commercial brewery Duties include, but are not limited to, raw material handling, wort production, CIP processes, production records, housekeeping, cellar/filter-related operations, yeast and handling, dissolved oxygen and CO2 checks, packaging operations amongst others. The following attributes will be an advantage for the selection of the successful applicant. • Forklift ticket • OHS training • Tertiary qualification in brewing or […]

10/20/2014 04:45 PM
Teeling Single Malt Irish Whiskey
The Teeling Whiskey Company, one of Ireland’s rare independent whiskey companies, has just released a new bottling of Single Malt Irish whiskey. Single Malts (previously recognized ...

10/20/2014 04:43 PM
Urban Family Brewing ready to open its new Magnolia location

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. We just received news that Urban Family Brewing is almost ready to open its new tasting room in Magnolia. The official opening is this Friday, October 24th. Details below. The brewery originally opened in downtown Ballard back in 2012, brewing in the back of its pub on...

10/20/2014 04:17 PM
Villicana Winery & RE:Find Distillery
This small, family-owned, boutique winery might not make the top destinations on your next Central California Coast wine tasting tour except for the fact that ...

10/20/2014 04:03 PM
Welcome Narrows Brewing Company – our newest sponsor

Story by Kendall Jones, via Washington Beer Blog.

Story by Kendall Jones, via Washington Beer Blog. Today we’d like to welcome Narrows Brewing as our newest blog sponsor. The brewery has been open at the Narrows Marina since July of 2013. When five friends in Tacoma teamed up to open the brewery, one of the smartest decisions they made was to hire an...

10/20/2014 02:51 PM
Calling Victor
I accidentally deleted your message. Please get in touch again so I can send you the book.

10/20/2014 01:42 PM
Beer Birthday: Sean Paxton
Today is the 42nd birthday of Sean Paxton, a.k.a. The Homebrew Chef. Sean is a mad alchemist in the kitchen and puts on some wonderful food and beer spectacles. Plus he’s a terrific homebrewer, an even better human being and a great friend. Join me in wishing Sean a very happy birthday. At...

[[Click through to the Bulletin for full content]]

10/20/2014 12:55 PM
Freetail Brewing Company's Production Brewery
Freetail Brewing Company's production brewery will be opening in a few weeks, and the San Antonio Current has teased us with information about the new brewery.

Located on South Presa, the brewery will produce three beers in cans (Bat Outta Helles, a German-style lager; Third Coast IPA; and a seasonal beer) and two in 22 ounce bottles (Witicus double witbier and Freetail Ale, which is a little stronger and hoppier than the version at the pub). There will be a tasting room, and it will be open Thursday and Friday, 4-9 p.m. and Saturday, 2-9 p.m.

10/20/2014 10:55 AM
Wild Wolf Brewery
Colleen, Checkered Flag and I head down to Nelson County on Saturday to take in the scenery, and breweries on Route 151. I had heard that the fall leaf viewing season was underway, so we expected crowds, and indeed they were there. When we drove past Blue Mountain Brewery, the first brewery on the "trail," we were shocked by the number of cars, but since we had other plans, we continued on. In addition to the expected fall foliage sight seers, it seemed every stop we made had wedding party celebrants in house.

We made this same trip last year, so this time were focused on the places we did not stop last time. Our first stop was Wild Wolf Brewery for lunch. Despite the lunch time crowd, it took no time at all to get a table in the outdoor seating area.


Naturally, the first decisions were regarding beer. I've only had a couple Wild Wolf beers, and they had at least 12 on tap this day, so I was a bit fraught with indecision, and I didn't want to try a bunch of tiny samplers. Eventually I settled on the Wee Heavy, and out of curiosity added a taster of Folktoberfest, the brewery's seasonal Oktoberfest beer. Colleen went for the Blonde Hunny, while Checkered Flag selected the Dry Stout.

For food, we all ended up going the BBQ route; a BBQ platter for Colleen, the House Smoked BBQ Ribs for Checkered Flag, while I strayed off the traditional path a bit with Pulled Pork Tacos.

The Folktoberfest beer was created as the official beer of the annual Richmond Folk Festival. It's a classic German Oktoberfest beer with the addition of Columbus hops, giving a crisp finish to the beer. The Wee Heavy was especially delicious and flavorful. At only 5.7% ABV, it's a mild Wee Heavy but quite enjoyable. The aroma brought forth caramel malt and dark fruit. The flavor was slightly sweet,  a little earthy and nutty, and finished with a pleasant smokiness. It was a fitting accompaniment to the BBQ Pork and spicy jalapeños in the tacos.

My dining companions shared sips of their beers as well. The Blonde Hunny is a Belgian style Blonde Ale. The refreshing unfiltered ale has some honey sweetness, along with a mild citrus and pepper spice kick to it. The Dry Stout is also quite good. It's got roasted coffee and dark chocolate, with a pleasant bitter and dry roasted finish.

All of the beers we enjoyed at Wild Wolf were very well-done. Also, the food was great. The house-smoked BBQ, in all forms, was quite tasty. We enjoyed ourselves very much sitting outside, enjoying the good food, great beer, and beautiful Autumn air. We had other stops planned, and a lot of driving to do, or I probably could have lingered at Wild Wolf for quite some time. We do look forward to going back.


[ This content originated at Musings Over a Pint ]


10/20/2014 10:50 AM
Victory Brewing Moving Parts 02

The post, Victory Brewing Moving Parts 02, first appeared on The Barley Blog.

Back in July of this year, Victory Brewing released the debut offering in their Moving Parts series of beers. The first round of Moving Parts (Batch 01) used a variety of American, English and Czech hops to create a well rounded and universally flavored IPA. With Batch 02, the brewery has decided to create an […]

The post, Victory Brewing Moving Parts 02, first appeared on The Barley Blog.



10/20/2014 08:25 AM
It’s Harvest Season: Cracking open a Sixpoint Sensi Harvest
This year it seems I have completely skipped over pumpkin ales. At the point of this writing I have had 2 pumpkin ales and one sample. I am just not in the mood yet for one of them.  But never fear, if you are not a fan of pumpkin or if you want something else, […]

10/20/2014 05:59 AM
Is beer as good as it’s going to get?
MONDAY BEER LINKS, MUSING 10.20.14 How I pick the links to include here: – Wednesday morning I received a press release about chef David Chang’s bit of silliness in GQ about “fancy beer.” Friday morning I received a press release about Garrett Oliver’s response, also in GQ. No need to bother with this pissing match. […]

10/20/2014 04:22 AM
Hitachino Nest Nipponia 6.5% ABV
The flavour? Well, it's very exotic, as well as the pineapple and honey, there are hints of satsuma in there, vanilla, nutmeg and bread. Each sip reveals something different. But bear in mind, this is like an exotic cocktail, under the tropical fruit and spice there's a 6.5% ABV backbone, but there's a hop bite in there to remind you.

10/20/2014 03:53 AM
Craftwork
That was a lot of lager and weissbier last week, eh? What about this wave of foreign styles that's destroying traditional German brewing and replacing it with the same sort of beer you get everywhere else these days? I could have told you before I left the house that no such thing is actually happening, but that's not to say that there aren't plenty of German breweries offering something different. You just need to put a bit of work in to find it.

One such outlet is Café Abseits in Bamberg. I mentioned it last week as the main place to find beer from the Weyermann maltery's pilot brewery. There's an impressive menu of other speciality beers as well. I'd spotted Weithaler Hoptimum Pale Ale on the menu of Hütt'n in Nuremberg but it was out of stock then. Happily here it was in Bamberg and it's a cracker. There's a classic lagery golden syrup malt base balancing a serious teeth-squeaking, jaw-pinching bitterness. The aroma is all pithy spritzy jaffa and the flavour blends in herbs and sandalwood spices. At €3 for a 33cl bottle in the pub I could see this being a regular beer for me if I didn't live 1,000 miles away.

Hamberg's Kreativbrauerei, meanwhile, have a 7.5% ABV IPA, single hopped with new high-alpha German variety Polaris. The brewery claims SHIPA Polaris has mint or menthol aromas but I didn't get that, just lots of weedy dank and perhaps a light apricot fruitiness. It's dark, rich and sweet, reminding me of BrewDog's 5am Saint in particular, and it got to be tough drinking after the first few mouthfuls. Not a candidate for my go-to German ale, then.

From Berlin comes Schoppe Bräu XPA, another strong dark one, this time using all American hops. Even though it was a few days past date, the aroma was still excellent, all orange sherbet. It was somewhat  lacking in flavour, however, just a mild kind of jaffa cake orange and chocolate thing and hardly any bitterness.

Top pick at Café Abseits was Backbone Splitter by Bavarian rockstar brewer Hans Müller, released on his Hanscraft label and described as a "West Coast IPA". Bet you didn't know Bavaria even had a west coast. 6.6% ABV, 60 IBUs and utilising Simcoe, Amarillo, Centennial and Horizon -- all helpfully set out on the label. There's a stylistically spot-on aroma of grapefruit and sharper pine resin while the flavour is perfectly balanced between refreshing mandarin juice and a tougher, chewier oiliness, sprinkled generously with jasmine perfume. Beautifully put together, all-in-all.

The last leg of the journey brought us to Munich where, as well as a few old favourites, top of my hitlist was the new Camba Bavaria pub Tap House. In keeping with modern craft beer bar chic this place is kitted out in Nordic industrial style, all rough-hewn wood, riveted metal and concrete. A long bar with 40 numbered taps leads up a large bottle fridge at the top of the room. The draft selection was mostly German, with a few token Belgian and American offerings. And, of course, lots of beer from Camba Bavaria itself. To put even more distance between themselves and local custom, most beers arrive in either an American shaker pint or a teku-esque stemmed glass.

The only guest German beer I drank was Ratsherrn Pale Ale, a 5.6% ABV job with a vaguely weedy aroma and not much hop action in the flavour either: some orange barley candy fruit flavour but  it's otherwise dominated by sweet malt. Camba IPA is pictured next to it, a dark red-gold colour and smelling of sherbet and sweat. It's another malt-forward one, but this time the sweetness is better balanced by spicy resinous incense and candied citrus fruit. It's a little bit Christmassy, with touches of lemon drizzle cake, but good fun to drink.

I probably should have realised that Camba Amber Ale was going to be even sweeter. It even smells sticky and toffee dominates the flavour, with just a tiny bit of hop complexity, adding notes of red apple and strawberry for something closer to an Irish red than an amber ale.

Matters improved when I moved on to Camba Saison, all of 8% ABV but hiding that extremely well. It's a clear gold colour and has a lovely funky sour aroma. The flavour mixes wheaty grain and banana esters with a sour candy green-apple chew kind of oddness. Deliciously stimulating, if somewhat different to your typical saison.

Staying funky, Camba Nelson Weisse is a pale wheat beer that smells of grape must and has a beautiful rounded white wine flavour, with notes of cantaloupe, kiwi and flint. Traditional weissbier flavours are almost absent but I didn't really miss them, though the base beer provides a great full-bodied base for the hops. I'm glad they serve this by the half litre.

Two strong and dark ones to finish. Camba Imperial Stout is a huge 9.8% ABV with a very dry, burnt aroma plus traces of coffee. It tastes harshly phenolic in a marker pen sort of way with just a trace of dark chocolate. It's a beer that demands much of the drinker but has little to offer in return.

And then there was Camba Imperial Black IPA. It's the same inky black as the stout and 8.5% ABV. The aroma mixes thick molasses with piquant orange sherbet and the texture is every bit as heavy as the smell suggests. I was really not prepared for the taste: a palate-shaking blast of lavender, rosewater, tar and green cabbage, finishing with a waft of well-hopped booze up the back of the nose. It's an intense and very grown up beer: you'd need to like big bitterness without so much of the hoppy fruit. It turns out I do. Who knew?

Obviously the new wave of foreign-influenced German beers are a mixed bunch, as you would expect. But there's plenty of absolute gold in there. Long live diversity!

10/20/2014 03:45 AM
Bewildered by Coffee

Boak & Bailey's Beer Blog - Writing about beer and pubs since 2007

Our experience in a smart independent coffee shop in Falmouth this weekend gave us a glimpse into how many people must feel when they enter a craft beer bar. We like coffee, but (as with whisky, wine, cheese) we don’t know very much, having not chosen to expend any mental energy reading on the subject, or […]

Bewildered by Coffee



10/20/2014 03:05 AM
German brewing in 1966
I've been poking around the Journal of the Institute of Brewing abd I've found more stuff about postwar German brewing. They fit in nicely with my current Lager kick.

There are articles from the 1960's and the 1970's. I'll be starting with the former purely for reasons to chronology. The article we'll start looking at today was written by Professor Dr. L. Narziss of Weihenstephan. I'd like to hope he knows what he's talking about when it comes to German brewing.

First something about German drinking habits.

"During the last 15 years the change in drinking habits has had the effect of transferring much of the beer consumption from the public house to the home, and at the same time causing a change from cask beer to bottled beer. Beer outlets now include sales from off-licence and supermarket, direct delivery from the brewery to the home and sales in the factory canteen. All this has resulted in a considerable increase in the possible time interval between the beer leaving the brewery and being drunk by the consumer. It is none the less taken for granted that the beer will survive this increased distribution interval even though it may repeatedly move from cold to warm rooms and finally may spend several weeks behind the bar. It is expected by the public that the beer will remain bright and without deposit and at the same time retain its character and freshness. Despite the restrictions of the German beer law, which is based mainly on the Bavarian Purity Law dating from the year 1516, the brewer has the task of providing a beer with good biological stability and an extended flavour stability."
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 13.

The move from pub to domestic consumption is ongoing in Britain, while in Germany it happenbed several decades eaarlier. The point he makes about the supply chain being longer for take home beer is one I'd never consider, but it makes a lot of sense. In turn this means that brewers need to make their beers more stable to cope with rougher handling. Does he mean pasteurisation? Which, of course, is perfectly fine according to the Reinheitsgebot.

Now here's something about the types of beer breweed in Germany:

"Types of Beer Brewed

Although light, bottom-fermentation beers with original gravities of 11-5 to 14% (46-57°) form the basis of most requirements, flavour preferences in the various areas may be quite different. In Bavaria the light, full-bodied, mild lager beer of 11.5 to 12% original gravity (46-48°) is mainly preferred whilst the famous dark beer, once in great demand, continues to be pushed more and more into the background. The dark, strong beers of 18-20% (74-84°) are generally welcome only at certain times of the year. The other two types are basically the Pilsener (up to 12.5% O.G. with 240-400 g. of hops per hl.) and the pale strong export beer (up to 14% O.G. with 180-270 g. of hops per hl.). At the same time, there are many variations between the two types and it is quite possible that a beer known as Pilsener in the Wurttemberg area may be less bitter than an export beer in the Rhine Ruhr area.
Journal of the Institute of Brewing, Volume 72, Issue 1, January-February 1966, page 13.

I love the way he calls Helles "mild lager beer". I've always thought of it aas the Lager version of Light Mild myself. Nice to know such an eminent brewing scientist agrees with me. You'll remember from my earlier writings that Dunkles was Munich's favourite beer until WW II, after which it was replaced by Helles, which remains the most popular style.

Bock remains mostly a seasonal style, usually sold in the colder months. Or, in the case of Maibock, in spring. Though he only seems to be talking of Doppelbock. Standard Bock would have an OG between 16.5º and 17.5º Plato.

How handy that he's given hopping rates. Because we can compare them with ones from the late 19th century:

19th-century hopping rates
Beer OG Plato gm hops per hl
Bohemian Lagerbier  12.5° 420 - 500
Bohemian Export  13.5° 450 - 550
Munich Summer Bier 12.5-14.5° 200 - 300 
Source:
American Handy Book of Brewing , Malting and Auxiliary Trades byWahl & Henius, Chicago 1902, pages 780-792.

It's clear that hopping rates had declined, though the styles and regions aren't an exact match.

Next time it will the turn of top-fermenting styles.

10/20/2014 01:39 AM
Beer In Ads #1348: Cool It With The Friendmaker
Sunday’s ad is for Reading Premium Beer, my hometown beer, from 1969. It’s an interesting package they’re selling, 16 oz. pint size bottles in a six pack, but notice they refer to them as “glass cans.” In the 1950s they adopted my favorite ad slogan of all-time:...

[[Click through to the Bulletin for full content]]

10/19/2014 10:19 PM
The Great British SpecTAPular
The Local Taphouse bars will be showcasing the best of British craft beers at the Great British SpecTAPular on Saturday October 25th in Sydney and Melbourne...

10/19/2014 11:20 AM
The Label from Hell
Meet the label from hell, as above. Just about every element raises another legal issue. I had the opportunity to discuss this hypothetical label at ShipCompliant’s Wholesale Gathering, in White Plains, last week, on a panel with Susan from TTB, Deb from Diageo and Jeannie from Brown-Forman. The label raises at least 30 legal issues […]

10/19/2014 10:00 AM
Newburyport Fall Beer Fest
People appreciate transparency and honesty, right? Well, the purpose of this blog post is to shamelessly promote our upcoming Newburyport Fall Beer Fest. It is Saturday, November 8 from 1:00-4:00 at Nicholson Hall, 9 Harris Street, Newburyport, MA. $25; $30 day of event. Tickets can be found here. Whew! With that out of the way, […]

10/19/2014 08:32 AM
Session #90 roundup: Gloves come off (again)
It took Jake Scholan more than a while to get around to posting the roundup for The Session #90: Beer Flight Club, and he explains why. When I pointed to the original announcement I suggested that the premise was that the gloves would come off. They did once again for the roundup. There is a […]

10/19/2014 03:05 AM
Brewing in WW II (part two)
This time we'll be looking at malting during WW II. I  must say that there have been some surprises for me.

"Imported barleys were not allowed to be malted for use in brewing, and so when stocks of Californian barley in the hands of malsters or brewers were exhausted, no more was available. Since the end of 1940, therefore, no Californian malt has been used in brewing. This order also applied to barleys from the Mediterranean ports, and barleys from Central Europe ceased to be available. Brewers, therefore, have had to depend entirely on malts made up from English barleys throughout the greater part of the war years.

It is customary for maltsters to begin the malting season with Californian barleys and continue malting these until November, when it is held that the English barleys are in a condition to steep. During the war period it has been necessary to start the malting season with English barleys and to steep early in September. If these barleys are held over from the previous season they will of course malt quite satisfactorily, but there have been some seasons when the quantity available was insufficient or the quality was too poor to enable the malting of these to be carried on long enough to ensure satisfactory growth from the new barleys when they were steeped, and the quality of the malt has consequently suffered. Past experience has shown that after kiln drying, barleys require a rest before they will grow evenly and modify satisfactorily. This is due to a state of dormancy in the grain from which it only recovers after kiln drying or sweating and a period of storage. Dormancy is much more pronounced in barley which has not been kiln-dried, and it consequently requires a much longer period of storage to recover and become fit for malting. The very poor results obtained with many of the early made malts can be explained in this way."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, pages 117 - 118.

It makes sense that barley from the Mediterranean and Central Europe would be unavailable - these wre areas under enemy control but California? It was all about shipping capacity. As this was limited, certain goods got priority. It was the British governemt, not the Germans, who stopped the importation of Californian barley

It's news to me that Californian barley was the first to be malted each season. Was it just because it was harvested earlier than British-grown barley? I also hadn't realise the quality problems of tyhe malting industry during the war.

"Such being the circumstances it was unfortunate that out of the six years under review there were only two in which the barleys were of good quality, and even these were not considered exceptional. The 1939 crop was one, but while the nitrogen content was on the low side, the grain was not well ripened, it was variable and was only considered to be of medium quality. The other was the 1943 crop, which was harvested in good weather conditions and was of good medium quality. It gave a high yield and the nitrogen content was low, and it made up into sound malts. The quality of the 1940 crop varied considerably, over 80 per cent, was tough and steely, the amount of good quality being comparatively small. The yield was low and the nitrogen was on the high side. It was rather difficult to modify and the bulk of the malts were of indifferent quality."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

Only two good barley crops? That's pretty bad. And it must have put all sorts of pressure on both the brewing and malting industries. In peacetime, I assume the solution to a poor harvest would have been to import more malt. Of course, that wasn't an option during the war.

So even the good years weren't great. Then there were the bad years:

"In 1941 the harvest was persistently wet and the condition of the barley crop was pronounced to be the worst on record. The yield was poor and the nitrogen high. There were a number of combine harvesters in use that year, and owing to the high moisture content, many of the barleys harvested in this way suffered damage in the sack or by unskilful drying on farm dryers. Malts were generally poor in quality, showing variable modification, the majority being no better than second grade mild ale quality. Owing to the poor yield an appreciable bulk of very low grade barleys were made up, and as malting operations were carried on well into the summer that also had its effect on quality, generally resulting in inefficient modification."
Journal of the Institute of Brewing Volume 52, Issue 3, May-June, 1946, page 118.

You know what's odd? 1941 was a disastrous year both for the barley crop and for malting. And remember that it wasn't possible to import barley and Britain never imported malt. But the amount of barley produced increaased:

UK barley production 1930 - 1950 (cwt)
Year ended Dec. 31. Acreage. production (cwt.) yield per acre (cwt.) Average Price per Quarter.  Barley. Imports. (cwt.) % imported
1930 1,129,000 16,680,000 14.77 7 11 15,208,000 47.69%
1931 1,119,000 16,960,000 15.16 7 11 15,243,000 47.33%
1932 1,031,000 16,680,000 16.18 7 7 10,178,000 37.90%
1933 813,000 13,780,000 16.95 7 11 15,985,000 53.70%
1934 959,000 16,400,000 17.10 8 8 15,476,000 48.55%
1935 871,000 14,700,000 16.88 7 11 17,097,000 53.77%
1936 894,000 14,640,000 16.38 8 3 18,294,000 55.55%
1937 906,000 13,160,000 14.53 10 11 18,176,000 58.00%
1938 988,000 18,080,000 18.30 10 2 19,876,000 52.37%
1939 1,013,000 17,840,000 17.61 8 10 13,740,000 43.51%
1940 1,339,000 22,080,000 16.49 18 2 9,146,000 29.29%
1941 1,475,000 22,880,000 15.51 24 0 1,277,000 5.29%
1942 1,528,000 28,920,000 18.93 45 8 0 0.00%
1943 1,786,000 32,900,000 18.42 31 5 0 0.00%
1944 1,973,000 35,040,000 17.76 26 5 0 0.00%
1945 2,215,000 42,160,000 19.03 24 5 2,037,000 4.61%
1946 2,211,000 39,260,000 17.76 24 3 2,195,000 5.29%
1947 2,060,000 32,380,000 15.72 24 0 2,257,000 6.52%
1948 2,082,000 40,540,000 19.47 26 10 15,618,000 27.81%
1949 2,060,000 42,580,000 20.67 25 10 9,223,000 17.80%
1950 1,778,000 34,220,000 19.25 27 11 15,289,000 30.88%
Source:
1971 Brewers' Almanack, page 61.

The answer is simple: the acreage dedicated to barley had increased dramatically. You can see how the amount of land dedicated to barley doubled between 1939 and 1945. If that hadn't happened British brewing would have been buggered.

Because in the second half of the 1930's around 50% of barley had been imported. When impoorts dwindled to nothing growing more barley domestically was the only option. It seems to have worked pretty well, with barley production more than doubling during the war years. It's interesting that the yield per acre also rose, with the exception of 1941 and 1944.

Clearly the war years were good for British barley growers. Output continued to rise through the 18950's and 1960's and by 1969 had reached 170,540,000 cwt - about 10 times the 1939 level. Imports never again reached their pre-war level.

Also remarkable is how stable the price of barley was during the war years, actually falling in 1943, 1944 and 1945. Only 1942 seems to have been a problem year. This price stability is a good indication that barley supplies were sufficient.


Not quite done with barley and malting yet.

10/18/2014 02:18 PM
SommBeer’s 7 Beer Rules
SommBeer’s 7 Beer Rules BEER RULE #1 – Don’t Add Fruit to Beer    Please don’t put oranges in my beer.  I do not like oranges in my beer,  I do not like them here or there, I do not like them anywhere. This is forbidden at my house….. BEER RULE #2 – No Light Beer Beer is for flavor and fun.  If you want to lose weight don’t drink beer.  This same principle applies to non-alcoholic beer, don’t do it. BEER RULE #3 No Twisty…

10/18/2014 01:22 PM
Ústecké Pivovary


10/18/2014 12:10 PM
#craftcan #craftbeer #bottleshare #beertography #wethops #harvest #sixpoint #beerporn #fall
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10/18/2014 11:48 AM
Amar’e Stoudemire takes red wine bath to recover on off day
New York Knicks forward Amar’e Stoudemire is only 31, but he’s entering the 13th season of an NBA career that has seen plenty of miles on his surgically repaired knees. So it’s understandable that the veteran big man would spend plenty of time this preseason in the training tub, although maybe not one filled with red […]

10/18/2014 10:50 AM
Pivovar Martin


10/18/2014 10:47 AM
Pivovar Matuska


10/18/2014 10:46 AM
Pivovar Opava


10/18/2014 10:46 AM
Pivovar Nymburk


10/18/2014 10:30 AM
Hops & Grain Brewery's Austin Craft Beer Weer Events.



10/18/2014 10:21 AM
Friday Night at Adventure Brewing
Each Friday evening there's a special treat in store at Adventure Brewing. It's Randall night! Dave, who also frequently tends the bar at Capital Ale House, dons an Adventure Brewing t-shirt and pours one of the Adventure beers infused with special ingredients. This weekend, we finally had a free Friday, so Colleen and I, along with Checkered Flag, spent it at the brewery. We arrived right at opening time, even before Dave, and listened as just about every one asked, "Where's Dave?" as they entered. This is apparently a popular and anticipated event.

This evening's special was Sweet Innocence Stout, which is Adventure Stiletto Stout pushed through vanilla beans. While we eagerly awaited that, I enjoyed one of my Adventure favorites, Second Ascent Double IPA. And food, of course we needed food too. Fat Mike's Gourmet Grub was set up outside, offering a variety of delicious fare. I opted for a Cheeseburger topped with Fried Pickles, and a side of Jalapeño Poppers. It was the perfect combo to stand up to the Double IPA.

The Randall set up, we eagerly waited as the Stiletto Stout steeped in the vanilla beans. Dave took frequent "test sips" to see if the flavors were ready. Eventually the pours began. The aroma and flavor of the vanilla, combined with the coffee and chocolate flavors of the Stout, made for a tasty and quite enjoyable drink. As the evening wore on, Dave tweaked the set up, a little more bean, more or less steeping time. We also tasted a sample later in the evening and noted the vanilla flavor, while more noticeable, had taken on a "softer" tone.



On previous Fridays, they've served Super Power Pale Ale through varied ingredients such as Cucumber, Jerky, Hops or Jalapeños. They've done an IPA with fresh hops, and Stiletto Stout with habanero and coconut. Who knows what tasty combinations will show up next!

We had a very enjoyable evening, chatting with the Adventure folks, and other friends who happened to stop by. Each time we visit Adventure, I'm struck by the "neighborhood" feel, and the friendly atmosphere to go along with the good beer. We have a bit of a trek to get to the brewery, but it's always been worth the drive.


[ This content originated at Musings Over a Pint ]


10/18/2014 07:25 AM
Pic(k) of the Week: Wine Contemplations
Wine contemplations

As seen at a wine café and market, only latterly opened: two, in seeming wine reverie.

Bistro 360
Arlington (Rosslyn), Virginia
17 October 2014.

-----more-----
  • Pic(k) of the Week: one in a weekly series of personal photos, often posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Olympus Pen E-PL1.
  • Commercial reproduction requires explicit permission, as per Creative Commons.


10/18/2014 03:58 AM
News, Nuggets & Longreads 18/10/2014

Boak & Bailey's Beer Blog - Writing about beer and pubs since 2007

“Ha ha, bacon, ha ha, all the bacon, ha ha, it’s funny how people keep mentioning bacon! Bacon o’clock! Hahahahahahahaha! BACON! Hrr, hrr. Bacon. Yeah. Bacon.” Yeah, hilarious. Here are some links. → A potentially interesting development: Justin Mason and Ed Razzall have been working together on a beer guide for East Anglia. → Ten Inch Wheeler, who is handy […]

News, Nuggets & Longreads 18/10/2014



10/18/2014 03:05 AM
German brewing in 1960 - packaging
Now were at the glamour end of the brewing process: filtering and bottling. Not that I agree with any of that, obviously, as a 100% committed CAMRA member.

I've nearly finished this short series. It's helped to plump up "Decoction!" a treat. I've just passed the 500 page mark. Is there anyone else writing about Lager history? Not that I can see. "Decoction!" is becoming a great little source. I'm sure it will used as a source by many. Now if only I could be arsed to translate that early 19th-century text describing the Munich method of decoction.

"Filtration and bottling.— Little home beer was pasteurized and the commonest procedure was to pre-filter by kieselguhr and polish by pulp, giving a life of up to 6 weeks: this could be increased to 3-6 months for export beers by pasteurizing. In some cases, sterilization of bottles was attempted by flushing with sulphur dioxide gas, and bottles for home trade were often manually closed with swing-top stoppers, crowning being reserved for export."
Journal of the Institute of Brewing, Volume 66, 1960, page 500.

This sounds much like the situation in the Czech Republic in the 1980's. Czech beer was almost never pasteurised and bottled beer would start throwing a sediment after a few weeks, presumably because it had only been roughly filtered. My guess is that they only did the kieselguhr filtration. A short shelflife wasn't a huge problem for Czechs. They never left beer lying around for long anyway.

It's good to be reminded how recent the domination of the crown cork as a beer bottle stopper really is. Swing-tops had been the standard in Germany before WW II and were clearly still very popular. They've been making a comeback in the last ten years by brewers striving to cultivate a traditional image. I quite like them myself. No bottle opener is required and you can reseal the bottle. Which can be handy when you're travelling.

"The sale of filtered beer in pressure casks corresponds to the English draught beer trade, and in the Dortmund area the sale of this type amounted to over half of the total trade. Until recently all casks were wooden and lined with pitch or wax, which was melted out and renewed for each filling. This practice was still observed in all breweries, but aluminium kegs were gaining popularity and these too were often pitched, particularly for the American trade. Beer filled into cask was often kieselguhr pre-filtered and plate-pasteurized in bulk."
Journal of the Institute of Brewing, Volume 66, 1960, page 500."

Keg beer is what he means. It's a shame bayerischer Anstich isn't mentioned. I'm sure it was still quite common at the time in Bavaria. But even in the Rhineland there must have been some. It's still not rare today to serve Alt and Kölsch directly from a barrel. The percentage of draught beer is much lower now. The proportion of draught is now way lower than 50%:

German beer production by package type (%)
Year Draught Returnable bottles Nonreturnable bottles and cans
1993 23.25 61.31 15.5
1994 22.7 60.3 17.1
1995 21.7 59.6 18.7
1996 21 60 19
1997 19.9 59.9 20.1
1998 19.5 58.8 21.7
1999 19.3 57.9 22.8
2000 19.6 55.2 25
2001 19.5 53.4 27.1
2002 19.3 51 29.7
2003 19.52 64.81 15.7
2004 19.9 62.14 18
2005 19.34 63.5 17.2
2011 15.0 74.0 11.0
Sources:
Deutscher Brauer-Bund, Bonn
"Beer Statistics 2012 edition", the Brewers of Europe, page 10.


While I'm doing tables I may as well put in another at this point: beer sales by type.

German beer production by beer type (%)
Beer type 1968 1970 1976 1992 1994 1996 1998 2000 2001 2002 2005 2006 2009 2010
Pils 19 25 41 64.1 66 68.1 67.8 67.9 66.9 68.6 61 60.3 55.2 55.1
Export/Edel/Spezial 57 50 32 10.1 9.7 8.8 8.8 9 9.5 7.3 12.4 12.5 10.1 9.8
Weizen 4.5 4.8 4.9 5.3 5.7 6 6.3 8.5 8.7 7.9 7.9
Hell 4.5 4.4 3.7 3.7 3.4 3.2 2.9 4.5 4.6 4.5 4.5
Alt 3.6 3.5 3.4 3.1 2.9 2.9 2.9 1.5 1.5 1.3 1.2
Kölsch 2.7 2.4 2.2 2.1 2.1 2.1 2.1 2 1.9 1.7 1.7
Malz 2.1 2 1.9 1.9 1.8 1.8 2.6 1.4 1.4 1.2 1.2
Alcohol free 3.7 3.4 2.9 2.7 2.7 2.8 2.6 2.5 2.6 3.3 3.7
Leichtbier 1.7 1.4 1.1 0.9 0.8 0.7 0.6 0.7 0.7 0.6 0.6
Schwarzbier 1 1.3 1.6 1.6
Bock 1.1 0.7 0.5 0.5
Diet 0.4 0.3 0.3 0.3
Sources:
1968, 1970, 1976: Die Biere Deutschlands, 1993.
1992-2001: Brauwelt Brevier 2003
2002-2006: Deutscher Brauer-Bund, Bonn
2009-2010: Deutscher Brauer-Bund, Bonn

This is just take home, not the on-trade. I find that a confusing picture. Pils is clearly in decline but there's no obvious winner. With numbers two and three - Export and Weizen - also in decline. Bizarrely pretty much all the styles in the table are in decline. I wonder when IPA will start showing up in these figures?

"Most bottling halls employed the Seitz type of filling head in which contamination of the beer with air was largely avoided. Carbon dioxide top pressure could be employed to feed the filling reservoir which was permanently filled with beer, and return air and beer from the bottle passed up a tube to a separate collecting tank, the recovered beer being returned for subsequent processing. Reports on hot-bottling were obtained from the Dortmund area. This process involved plate pasteurizing to about 143° F. and filling pressures were of the order of 100 lb. per sq. in. using the Meyer type of filling system; no after-cooling was employed. Canning was well established in the larger breweries."
Journal of the Institute of Brewing, Volume 66, 1960, pages 500 - 501.

I'm surprised about the canning comment. Cans have never been very popular in Germany the last figures I have - for 2011 - show their market share as 4%*. I've not really anything more to say about that.

I've just about mined out this article. Unless you're interested in Danish and German brewing laboratories.





 * "Beer Statistics 2012 edition", the Brewers of Europe, page 10.

10/17/2014 07:49 PM
Good question. Is booze making you fat? Not necessarily
Despite its reputation for unhealthiness, the link between alcohol and weight gain is far from certain, writes Ross Edgley. For years alcohol has been portrayed as your waistline’s arch enemy. Considering it’s a close second to dietary fat in terms of its calorie density — roughly seven calories per gram — it’s easy to see […]

10/17/2014 05:55 PM
Episode 248: beer Hoptacular


10/17/2014 05:18 PM
Friday 5ive: MNBeer Musicians
I’m coming off of a looooong Thursday and Friday setting up an event for my day gig, so we’ll keep this brief. My original intention was to throw together a craft beer supergroup, but I just wasn’t happy with how it was coming together, so instead, I give you music (past and present) from 5ive ...

10/17/2014 05:06 PM
Colorado Beer News 101714
Colorado Beer NewsToday is Wear Something Gaudy Day. If you're like most folks, there's something really extravagantly bright or showy or a somewhat tasteless article of clothing sitting in your closet or dresser. Today would be the day to bring that item out, put it on and go out and let the world see it. Sure, you're going to get some looks, possibly some comments, but you've got an excuse today. So go ahead and be a bit garish, glaring, glittery or ostentatious - who knows, you might just start a new trend. Worst case, you can all laugh about it over a beer later. And Here's what's happening around the Colorado beerosphere today Friday, October 17th, 2014. If you aren't reading this article on FermentedlyChallenged.com, you don't know what you're missing.

[CO Beer Festivals] -- [Beer Dinners] -- [CO Beer Releases]

Metro Denver

River North Brewery (Denver) - Don't forget! Tomorrow, Saturday, October 18th starting at 1pm, they will host their release party for their Big City Quad. This is a big 13.7% ABV quadruple ale with 75% aged in rye whiskey & vermouth barrels. It's the biggest beer they've made to date! Be sure to get there early for a glass. Bomber bottles also available for purchase for $15 each (limit three). [2401 Blake St #1, Denver, CO]

Fiction Beer Co (Denver) - Tonight at 6:00: tapping their American Amber, "The Farmlight." Brewed with all Colorado ingredients. This beer is dry like a Colorado summer and amber like our fall harvest. It's easy drinking and hoppy. Start off your weekend with a little good Fiction. [7101 E Colfax Ave, Denver, CO]

Barley's Angels Colorado (Denver & Boulder) - Here are a couple of upcoming events for the ladies that will be of interest. On Sunday, October 26th at 12pm - Learn about Colorado History and Craft Beer. Colorado's rich brewing history has its roots in more than a century of brewing that took place as miners populated the western frontier. Barley's Angels, a group devoted to providing beer education and social events for women, is exploring this history with an event in Golden that features Beer Historian, Dave Thomas, and his book "Of Mines and Beer, A History of Brewing in 19th Century Colorado." The event includes lunch, beer taster samples, and a trip across the street to visit AC Golden on the MillerCoors campus. Tickets are very limited, and men are invited if they are the guest of a female attendee. Their next event is for Boulder County Beer Lovers where ladies can create a Holiday Brew at J Wells or 300 Suns. This year, give Colorado craft beer it's place at your holiday table. Create a beer with one of the Front Range's professional brewers and bring it to Thanksgiving or Christmas dinner, to a holiday party, or just to share with friends. Each ticket provides for a planning session, brew day, and tasting event. The 300 Suns brew begins Monday night (Oct. 20th at 7pm) and they're starting early so that the beer can be ready for Thanksgiving. There are just 3 tickets left for this brew. The J. Wells brew begins on Monday night Oct. 27 at 6:30. They will likely be brewing a bold, English style ale, and there are just 5 tickets left for this brew. Details on the program, info on types of brewing opportunities at both breweries, and links to purchase tickets, are available at www.barleysangelscolorado.com.

Copper Kettle Brewing Co (Denver) - CKBC just tapped the last of their S'Mores Porter! Don't miss this smooth and creamy blend with a hint of sweetness! (ABV 5.7%) Plus tonight, a new food truck, Satay By Jorge is out tonight so swing by for some awesome new food! [1338 S Valentia St, Ste 100, Denver, CO]

Yak & Yeti Restaurant & Brewpub (Arvada) - Just tapped today! Stop in and try their "Thin Air ESB". This Extra Special Bitter weighs in at 5.4% ABV and 45 IBUs. It's on draft exclusively at their Arvada brewpub location. [7803 Ralston Rd, Arvada, CO]

Grand Lake Brewing Tavern (Arvada) - If you want to get some of their 3 Degrees of Awesome, a strong ale, then you'd better hurry. They only have so many bottles of it available. [5610 Yukon St, Arvada, CO]

Bull & Bush Brewery (Denver) - Gabe just unveiled the 2014 edition of his Stolz Premium Lager! This Proud Session Beer is always highly anticipated by all the beer fans around here. Come start your weekend off right by tipping a couple back. They also have a couple new guest taps on, Cuvee Des Jacobins Rouge, La Guillotine and a French Saison from our friends over at De Steeg Brewing. [4700 E Cherry Creek South Dr, Denver, CO]

Locavore Beer Works (Littleton) - This brewery is planning to open on November 15th at 12pm, however, they've got a lot of empty wall space in their taproom that they'd love to fill with local artists' work for display and sale. If you are a local artist and would like to display some of your works contact Jen via email at: jen [at] locavorebeerworks.com. Get ready for some great beer Littleton! [5950 S Platte Canyon Rd, Littleton, CO]

Chain Reaction Brewing Co (Denver) - Fall is in full swing and the smoked hatch Chile amber ale is now on tap and ready for you to enjoy. A perfect blend of chilies roasted then smoked to give a balanced spice bouquet that will warm the mouth and tickle your taste buds. Come try this fan favorite while it's fresh. [902 S Lipan St, Denver, CO] ‪

Boulder County

Crystal Springs Brewing Co (Louisville) - The first anniversary of their Louisville location and taproom is coming up the end of this month and they're planning to celebrate big time. They'll have some special happenings during the week: October 28 (actual anniversary date): they will release an Imperial Red. It is also Trivia night and, of course, there’ll be some fun questions around the history of Crystal Springs (the old and the new). Winners will receive special prizes this night, so be sure to get your team together and don’t miss this one. And - Kristy will have some other special surprises. October 29: Cornhole! They hold their cornhole in the brewery, so you can play amongst the yeast turning wort into beer. October 30: Thursday night fun run. Join in for a fun run around the CTC. Runners each receive a beer on the house. October 31: They'll have a costume party on Halloween with special prizes for the winners. November 1! (which also happens to be “Day of the Dead”): their “official celebration day.” They will be offering several very special beers: 2014 Black Saddle Imperial Stout, the 2nd release of Port Barrel Aged Black Saddle, this year's Solano (chili beer), an Imperial IPA, and they're pulling out a few cases of their Bourbon Barrel Aged Black Saddle (#1, #2, #3 and #4) and several bottles of their 2012 Port Barrel Aged Black Saddle. [657 S Taylor Ave, Unit E, Louisville, CO]

Nitro Fest (Longmont) - [PRESS RELEASE] Left Hand Brewing is proud to present Nitro Fest - the first exclusively nitrogenated beer fest this November 15th from 3-7pm at Left Hand Brewing Company in Longmont, Colorado. Nitro Fest will feature 21 of the best breweries from across the US pouring rare, never-before-seen nitro styles in celebration of Left Hand’s 21st birthday. Nitro Fest will be a lavish evening, pairing smooth & creamy ales with live performance art and fresh fare. Tickets are $50 for 4 hours of all-you-can drink nitro craft beers from the best breweries across The States. Event proceeds will benefit the Left Hand Brewing Foundation. Famous for their Nitro series including Milk Stout Nitro, Left Hand is eager to showcase a wide offering of nitrogenated beer from the craft community. Nitro Fest guests can sample hard to find styles from out of state breweries including Founders, Cigar City, Dogfish Head, Firestone Walker, Victory, Green Flash, and more. “Some of these beers will be nitrogenated for the first time, and many do not make it out of their home brewery tap room. This will be a truly unique opportunity for craft beer fans to get their hands on exclusive styles from widely acclaimed breweries.” comments Josh Goldberg, Community & Event Manager. Representing the Colorado front, will bring local presence from Oskar Blues, Breckenridge, New Belgium, Odell and more. The first annual Nitro Fest will also commemorate Left Hand’s 21st birthday, inviting guests to imbibe under a vast tent with live performance art including fire dancers, stilt walkers and aerial artists. [1265 Boston Ave, Longmont, CO]

The Industrial Revolution Brewing Co (Erie) - Plan to attend in costume on Halloween Night (Fri. October 31st) from 6pm to 10pm. They will hold a costume contest and give away some fun prizes. They're dying to see you there. [285 Cheesman St, Erie, CO]

Avery Brewing Co (Boulder) - Today's 5pm Bad Friday Special Tappings are Bad Karma, their soured Belgian Pale Ale, and Bad Apple, their soured Belgian Pale Ale barrel-aged with Granny Smith apples. It's deliciously tart and decidedly bad. [5763 Arapahoe Ave, Boulder, CO]

City Star Brewing - Berthoud CO
Sponsored ad from City Star Brewing - Berthoud, CO.

Northern Colorado

New Belgium (Ft. Collins) - The winter Folly Packs (variety 12-pack bottles) are coming starting in early November and one of the beers in their Folly Packs will be a revival of their 2° Below Ale, a winter warmer. Also, starting November 9th, as the holiday season draws near, you'll be able to start sipping on New Belgium's Frambozen, a raspberry brown ale made just for the holidays. Plus, look for their Accumulation White IPA to hit store shelves in early November as well. The changing of the seasonals is always a fun time. [500 Linden St, Ft. Collins, CO]

Pateros Creek Brewing Co (Ft. Collins) - Today at 5pm marks the annual release of their "Owl Canyon Fresh Pumpkin Ale". They make this brew with real pumpkins from the Osborn Farm in Larimer County. They bake them and toss them into the brew along with cinnamon, clove, allspice and nutmeg to create a pumpkin pie in a glass. This brew will also be available in 6-pack cans from the tap room for the very first time. There's just a limited amount on tap and in cans so hurry in to grab yours. Also tonight is more party game fun for horrible people - it's an MC'ed version of Cards Against Humanity night from 7-9pm. Plus, live music on the next three Sundays from 4-6pm (no cover charge). [242 N College Ave, Unit B, Ft. Collins, CO]

Grimm Brothers Brewhouse (Loveland) - [PRESS RELEASE] Following the release of Little Red Cap in cans this April, Grimm Brothers Brewhouse announced that they will be releasing their 2013 GABF winning beer, The Fearless Youth, in cans available this October. The 12oz cans will be sold in 6 packs in Colorado and Nebraska. “The Fearless Youth marks our second beer available in cans, and we’re excited to be able to offer our customers another alternative to glass” Says Russell Fruits, Beer Evangelist at Grimm Brothers. “We’ve had a lot of success with our first canned beer, Little Red Cap, and this was a natural progression.” Easily transported and eco-friendly cans are becoming a more popular form of packaging for many breweries. The Fearless Youth, a clean tasting, malty Munich Dunkel Lager, is available year round as part of the Legend series. Perhaps best known for a 2013 Bronze medal at Great American Beer Festival, The Fearless Youth has a loyal customer following. Other Legend series beers include 3 Golden Hairs, Snow Drop, Little Red Cap, and Master Thief. Plans are already in the works to can the remaining Legend beers starting next year. To kick off the release Grimm Brothers will be having a Fresh Can Friday party at their taproom on October 24th from 5-8 PM. The party will feature chances to win prizes with each can sold, Fearless Youth beer brats from Rocky Mountain Sausage Grill, a free can with a brat purchase, and $1 cans for sale. [623 Denver Ave, Loveland, CO]

Snowbank Brewing Co (Ft. Collins) - It's Chocolate Friday again! Tonight at 5pm they'll be tapping the latest of their collaborations with Nuance Chocolate and Old Town Spice Shop - Ghana Cacao Vanilla Porter. They've taken our Pawnee Porter and infused it with Ghana cacao husks and nibs and Madagascar vanilla bean. Only 5 gallons of this is available and, as usual, it will go fast! Chaulkboard Gourmet Express will be there starting at 3:30pm to serve up some of the best spicy beef tacos and piping hot Philly cheesesteaks that you can find in the state. The taproom is open until 9pm tonight. Come hungry. Come thirsty. [225 N Lemay Ave, Ste 1, Ft. Collins, CO]

Wiley Roots Brewing Co (Greeley) - Get ready to get Yachty! Rocky Mountain Hideout, a bourbon barrel aged Deep Roots Chocolate Porter makes it's limited return tonight, alongside a new ‪‎collaboration creation‬ with The Blue Mug Coffee Bar: Blue Mug Coffee Milk Stout! The new beers start flowing at 6:30pm tonight. Be there! [625 3rd St, Unit D, Greeley, CO]

Crabtree Brewing Co (Greeley) - Today their Friday Firkin is a BRANDY OAK STOUT! This is another of the comeback series with their oatmeal stout that has been fermented with small batch brandy soaked oak chips. And Dave threw in a vanilla bean for some added depth and good measure! This lovely beer is 7.6% ABV and will be tapped at 6pm. And don't forget about good ole TEACHER FRIDAY. Teachers start your weekend off right with $3.75 pints all day (with a valid teacher ID). [2961 W 29th St, Greeley, CO]

Buckhorn Brewers (Loveland) - They have a special day planned to end the work week. Today they are tapping Snowy Tale Weissebier. It has a sweet base with a wheaty tang. It's really good! Today, they will have $3 pints and $2 off of growler fills of Snowy Tale. Come by, unwind and have a pint or two. [4229 W Eisenhower Blvd, Loveland, CO]

Loveland Aleworks (Loveland) - The brewery will host a pumpkin carving contest on Tuesday October 21st from 5pm to 10pm. Bring in a pumpkin and tools, carve, and get your 1st beer on the house. (Kids will get a free root beer). Prizes to include a hoody and more. [118 W 4th St, Loveland, CO]

Southern Front Range

Fossil Brewing Co (Colorado Springs) - Colorado's next brewery to open will be Fossil Brewing Company. They're finally able to open the doors for their Grand Opening! Their first day opening to the public will be next Friday, October 24th from 2pm to 10pm! They'll have liquid-goodness flowing through all 8 of their taps, with one non-alcoholic beverage and 7 of their beers for you to enjoy! They'll be offering pints, beer flights, boston rounds to-go, glasses and t-shirts. There will also be a food truck setting up to provide some local cuisine. They'll be posting more details on food and beer as the date gets closer, but they hope to see you there to celebrate with them! [2845 Ore Mill Rd, Unit 1, Colo. Springs, CO]

Paradox Beer Co (Woodland Park) - It's Friday, and for some reason, we feel like celebrating. So they are tapping a Special Cask today: "Salty Nibs" Hell for Stout with Organic TCHO cacao nibs and sea salt. It taps today at 4pm in their Tasting Cellar. [106 E Village Terrace, Ste 100, Woodland Park, CO]

Mountains and West

Fall Back Beer Fest (Estes Park) - It's almost time to turn the clocks back for the upcoming season and this festival commemorates this time with a great setting for a beer festival. The Fall Back Beer Fest is set for Saturday, November 1st from 1pm to 5pm (VIPs at 12pm) at the Estes Park Events Center Pavilion (1125 Rooftop Way). Held each year on the weekend we turn the clocks back, Fall-Back Beer Fest is not only a celebration of beer, but also the people who make it. With 100+ beers being poured by the brewers themselves from 30+ Colorado breweries, festival goers are sure to walk away having learned something new about their favorite beer from the people who created it. FBBF also coincides with the American Homebrewers Associations Annual Learn To Homebrew Day. To help celebrate, a number of AHA sanctioned homebrewing clubs will be present and brewing for everyone to watch. With seminars from beer glass experts, food pairings from certified cicerones, demonstrations from homebrewing equipment fabricators, samples from hop farms, seminars from yeast labs, giveaways from local homebrew supply shops, and much more, there is sure to be something for everyone. Also, FBBF is family-friendly! Taking part in the celebration of brewing are Colorado craft soda breweries. They will be pouring for festival guests of all ages. Plus, for everyone's entertainment, live music from Colorado bluegrass and rockabilly bands throughout the day! Still looking for more? Check out the official website at www.fallbackbeerfest.com to see what else will be at Fall-Back Beer Fest 2014!

South Park Brewing Colorado (Fairplay) - Open Sky Yoga will be offering a free beginner yoga class at the brewery this Sunday, October, 19 from 9:30 - 10:30 am. No experience necessary, just an open mind and a playful heart. Please wear comfortable clothing and bring a yoga mat if you have one. After, stay for a beer and some football. [297 US Hwy 285, Fairplay, CO]

Palisade Brewing Co (Palisade) - Today's the day for the release of their Porter of Love (P.o.L). Stop in and get this. Also available in cans too! [200 Peach Ave, Palisade, CO]

Riff Raff Brewing Co (Pagosa Springs) - Time for a bit of Fall cleaning and repairs. Stop in this weekend and stock up on your favorite Riff Raff beers because from Wed. October 22nd through Thurs. October 30th they will be closed to patch things up a bit. They'll be open again on Halloween Day. [274 Pagosa St (Hwy 160), Pagosa Springs, CO]

Roaring Fork Beer Co (Carbondale) - Announcing Fork Founders Club and Bottle Reserve Memberships! A membership to the Fork Founders Club and Bottle Reserve are the ultimate ways to experience the Roaring Fork Beer Company & Tasting Room. Both memberships can be renewed on an annual basis, and each comes with unique and special benefits for its members to enjoy. Sign up with the bartenders today, spaces are limited. Membership drive ends 11/18 so sign up today to secure your spot. Benefits include: custom 2L swing top glass growler (only available to members) with 1st growler fill free, a 22oz custom mug where normal 16oz beers will be poured into these (only full), a 16oz tulip glass where normal 10oz pours will filled to the top, $10 off all dry goods and to-go beer purchases, Tuesday Founders Night with $1 off fills, yearly Founders Party with complimentary food and drink, 1st right of refusal for future member programs, in 2015 you can opt out of getting new glassware and membership fees will be $65. Fork Founders Club Membership Cost: $100 a year starts November 17th, 2014. Also, they'll have a Bottle Reserve Membership. Limited to only 40 spaces and this will sell out. Once a month their brewer’s will brew a special brew on the pilot system and bottle it just for you. Your one-year bottle reserve membership will include 12 different seasonal brews to be released throughout the year. These 22 oz. bottles are exclusively for bottle reserve members and will not be available for purchase in our taproom or at retail. One bottle per member and you get to be the coolest kid on the block. *Bottle Reserve Membership Cost: $100 a year. Starts 12/1/14* [1941 Dolores Way #81623, Carbondale, CO]

Statewide and National

Learn to Homebrew Day (Nationwide) - [PRESS RELEASE] On November 1st, the American Homebrewers Association (AHA) celebrates the 15th annual Learn to Homebrew Day. The day provides an opportunity for homebrewers to draft their non-brewer friends and family to learn one of the most rewarding and emergent hobbies: homebrewing. Through beer making, demonstrations, tastings and other educational efforts, participating in Learn to Homebrew Day is as easy as finding a local event on the AHA website. Individuals can also organize their own event, register it online, invite friends and brew at home. This year, over 300 events are expected to take place at homes, homebrew shops, breweries and club gatherings both in the U.S. and abroad. “Homebrewing is at the very heart of the craft beer revolution,” said Gary Glass, director, American Homebrewers Association. “Learn to Homebrew Day encourages people everywhere to be a part of the ever-growing movement and become familiar with the brewing process—the basics of which are much simpler than many think.” Beer lovers and anyone interested in making their own homemade beer are invited to learn more at HomebrewersAssociation.org.

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10/17/2014 03:00 PM
Brew: New beers for Siouxland
Cleaning up the notepad of some recent beer-ish arrivals in Siouxland.

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